食品与发酵工业2011，Vol.37Issue(5)：21-25,5.
氮源对L-色氨酸发酵的影响
The Effects of Nitrogen Sources on the Fermentation of L-tryptophan
摘要
Abstract
The effects of nitrogen sources on the fermentation of L-tryptophan were studied with L-tryptophan producing strain E. coli TRTH. The results showed that yeast extract and ammonium sulfate was the optimal organic and inorganic source by carrying out fed-batch fermentation of E. coli TRTH in 30-Liter fermentor. High L-tryptophan yield was obtained when 1.0 g/L yeast extract and 10 g/L ammonium sulfate were added to fermentation medium. By controlling the concentration of NH4 ＋ less than 120 mmol/L, the biomass and production of L-tryptophan achieved 53.42 g/L and 32.6 g/L, which accessed high cell density cultivation.关键词
L-色氨酸/氮源/分批补料发酵/高密度培养Key words
L-tryptophan/nitrogen sources/fed-batch fermentation/high cell density cultivation分类
轻工纺织引用本文复制引用
黄静,史建明,霍文婷,徐庆阳,谢希贤,陈宁..氮源对L-色氨酸发酵的影响[J].食品与发酵工业,2011,37(5):21-25,5.基金项目
国家“重大新药创制”科技重大专项课题（2008ZX09401-05）“十一五”国家科技支撑计划重点项目（2008BA163801）资助 （）
