木糖对L-酪氨酸发酵的影响

Effect of Xylose on L-Tyrosine Fermentation

目的:为了探究L-酪氨酸发酵生产最佳的诱导方式。方法:首先进行单因素实验确定最佳添加量,然后选择3种不同的木糖流加方式进行5 L发酵罐分批补料发酵实验,探究其对大肠杆菌生物量、L-酪氨酸含量、糖酸转化率和代谢副产物的影响。结果:研究发现木糖添加量为30 g/L时,采用木糖随流加葡萄糖一起流加的方式,在30 h发酵结束时L-酪氨酸含量最高为33.5 g/L,生物量最大OD 600为76,糖酸转化率最高为17%,乙酸浓度为3.2 g/L。结论:木糖添加量为30 g/L时,随流加葡萄糖一起流加木糖的方式是生产L-酪氨酸的一种有效诱导方式,为L-酪氨酸高效工业化生产提供了重要参考。

Objective:To explore the best induction method of L-tyrosine fermentation.Methods:Firstly,single factor experiment is carried out to determine the optimal addition amount,and then three different xylose fed-batch methods are selected to conduct batch feeding fermentation experiment in a 5 L fermentation tank,to explore the effects on the biomass of Escherichia coli,L-tyrosine content,conversion rate of glucose and metabolic by-products.Results:It is found that when xylose is added at 30 g/L,xylose is added with glucose.At the end of 30 hours'fermentation,the highest L-tyrosine content is 33.5 g/L,the highest biomass OD 600 is 76,the highest conversion rate of glucose is 17%,and the acetic acid concentration is 3.2 g/L.Conclusion:When xylose content is 30 g/L,xylose is added with glucose,which is an effective way to induce L-tyrosine production,which has provided an important reference for L-tyrosine efficient industrial production.