食品工业科技2012，Vol.33Issue(8)：242-244,251,4.
梯度温度法提高L-赖氨酸发酵水平的研究
Study on the conditions of L-lysine acid production with gradient temperature fermentation
廉少杰 1张伟国1
作者信息
- 1. 江南大学工业生物技术教育部重点实验室,江苏无锡214122
- 折叠
摘要
Abstract
Abstract.Fermentation conditions of Brevibacterium flavum XQ90 for lysine acid production were studied. It was found that the two-stage temperature strategy was better for fermentation （0-18h 31℃, 18h-end 34℃）, and fermentation time was decreased to 60h in the new process. At the same time the optimal residual sugar concentration was 5-10g/L, and ammomia nitrogen was 1.0-2.0g/L.As a result, under the optimum fermentation conditions,Lys. HCI productivity was enhanced from 111g/L to 151 g/L, and conversation rate from glucose to lysine acid was 50.2%.关键词
黄色短杆菌/温度控制/流加发酵/残糖/氨氮Key words
Brevibacterium flavum/temperature control/fedbatch fermentation/residual glucose/ammomia nitrogen分类
轻工纺织引用本文复制引用
廉少杰,张伟国..梯度温度法提高L-赖氨酸发酵水平的研究[J].食品工业科技,2012,33(8):242-244,251,4.
