海藻糖酶应用于谷氨酸发酵的研究

Application of Trehalase in Glutamic Acid Fermentation

在温敏型谷氨酸发酵生产过程中,需要消耗大量的葡萄糖供菌体生长利用,代谢过程中逐步积累的海藻糖不能被菌体消耗利用,造成发酵成本浪费。为了进一步提高谷氨酸发酵的收率及降低生产成本,通过进行发酵工艺优化,在发酵后期27~28h加入海藻糖酶将海藻糖转化成葡萄糖,供谷氨酸菌体二次利用。经过工艺优化,发酵后期添加海藻糖酶后,发酵产酸17.6g/L,产酸提高了0.6%左右,发酵糖酸转化率提高0.9%左右,温敏型谷氨酸发酵的综合水平有所提高。

In the process of thermo-sensitive glutamic acid fermentation,it is necessary to consume a lot of glucose for the growth and utilization of bacteria,the gradual accumulation of trehalose in the process of metabolism can not be consumed by the bacteria,resulting in the waste of fermentation cost.In order to further improve the yield of glutamic acid fermentation and reduce the production cost,through the optimization of fermentation process,in the late fermentation stage(27~28 h),by adding trehalase to convert trehalose into glucose for the secondary use of glutamate bacteria.After the addition of trehalase,the acid production yield is 17.6 g/L,the acid production is increased by 0.6%,the sugar-acid conversion rate is increased by 0.9%,and the comprehensive level of thermo-sensitive glutamic acid fermentation is improved.