工业微生物2012，Vol.42Issue(4)：25-29,5.DOI:10.3969/j.issn.1001-6678.2012.04.005
重组大肠杆菌生产L-色氨酸发酵条件优化
Optimization of L-tryptophan fermentation conditions from recombinant Escherichia coil
摘要
Abstract
In order to enhance the yield of L-tryptophan from recombinant Escherchia coli FB-04/pSV-04 and reduce byproduct of acetic acid, the effects of the specific growth rate and inorganic salts on L-tryptophan fermentation by recombinant Escherichia coli were investigated. After determining suitable specific growth rate and concentration of inorganic salts, little acetic acid accumulated in the broth. The production of L-tryptophan reached S3.4 g/L, which was 141, 6% higher than that under original condition. In 30 L fermentor, the production of L-tryptophan was 53. 6 g/L and the results were repeatable. The approach of L-tryptophan fermentation had industrial application prospect.关键词
比生长速率/无机盐/L-色氨酸/乙酸/大肠杆菌Key words
specific growth rate/ inorganic salt/ L-tryptophan/ acetic acid/ Escherichia coli引用本文复制引用
邹纯,陈晟,赵志军,王磊,罗锋,吴丹,陈坚,吴敬..重组大肠杆菌生产L-色氨酸发酵条件优化[J].工业微生物,2012,42(4):25-29,5.基金项目
食品科学与技术国家重点实验室科研基金(编号:SKLF-MB-200802). （编号:SKLF-MB-200802）
