碳源及添加模式对钝齿棒杆菌JDN28-75发酵生产L-精氨酸的影响

研究了不同碳源及添加模式对钝齿棒杆菌JDN28-75发酵生产L-精氨酸的影响,结果显示葡萄糖为合适的碳源.初始葡萄糖浓度为10%时,在发酵至24h左右补加葡萄糖有利于精氨酸的积累.5L全自动发酵罐中,初始葡萄糖浓度10%,发酵20h后以2.5g/h连续流加葡萄糖至总糖浓度为15%,与初糖浓度15%的批次发酵相比,L-精氨酸含量从2.98%升至3.72%,糖酸转化率由23.8%增至26.4%.

Effects of Carbon Source and Its Feeding Mode on L-Arginine Production by Corynebacterium crenatum JDN28-75

The effect of various carbon sources on the production of L-arginine by Corynebacterium crenatumJDN28-75 was investigated. It showed that glucose was preferable. The initial concentration of glucose and the time of feedingglucose were studied by shaking-flask and 5L fermentor. The results showed that when the initial glucose concentrationwas 10%, feeding glucose after about 24h was beneficial to the accumulation of L-arginine. In 5L fermentor when the initialconcentration of glucose was 10%, after 20h the final concentration of glucose reached 15% by feeding glucose at the rate of2.5g/h. In comparison with the initial concentration of glucose of 15% but without feeding glucose, the yield of L-arginine wasincreased from 2.98% to 3.72%. The conversion ratio of glucose to L-arginine was increased from 23.8% to 26.4%.