一种新型离子液体对L-缬氨酸发酵的影响

Effect of a new ionic liquid on L-valine fermentation

为探究新型离子液体在微生物发酵方面的作用,以黄色短杆菌XV0505为研究对象,选取了一种新型离子液体,研究了其对L-缬氨酸发酵的影响。通过摇瓶发酵,优化了离子液体添加的体积分数和添加时机,确定了最优组合为发酵16 h添加0.1%离子液体,其L-缬氨酸产量为28.8 g/L,在分批补料发酵中进一步研究了添加离子液体对XV0505生长、耗糖速率和产酸的影响。结果表明:添加离子液体可以促进XV0505生长,最大耗糖速率提升了7.7%,L-缬氨酸最终产量为73.0 g/L,提高了10.4%,糖酸转化率提高了5.5%。

To explore the role of new ionic liquid in microbial fermentation,the effect of a new ionic liquid on L-valine fermentation of Brevibacterium flavum XV0505 was investigated.By shake-flask fermentation,both the volume fraction and time of adding ionic liquid were optimized.The optimal combination of adding 0.1%ionic liquid for 16 hours of fermentation was determined,and the L-valine yield was 28.8 g/L.The effects of adding ionic liquid on the growth,glucose consumption rate and acid production of XV0505 were further studied in fed-batch fermentation.The results showed that adding ionic liquid could promote the growth of XV0505.The maximum glucose consumption rate was increased by 7.7%.The final yield of L-valine was 73.0 g/L with an increase of 10.4%.The glucose conversion rate was increased by 5.5%.