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| 摘要: |
| L-色氨酸是八种必需氨基酸之一,随着L-色氨酸应用市场的不断扩大,进行发酵法生产L-色氨酸的研究具有重要的现实意义。为了提高L-色氨酸产量,本文利用响应面分析法对L-色氨酸清液发酵培养基进行优化。利用优化培养基进行发酵,考察清液发酵对L-色氨酸发酵过程中生物量、L-色氨酸产量、副产物生成量的影响。结果表明:在优化条件下利用清液发酵培养基发酵,乙酸含量与原工艺相比降低了(6.75±1.26)%,L-色氨酸产量提高了(16.54±1.15)%,实验值与响应面分析预测值基本相符。 |
| 关键词: L-色氨酸 大肠杆菌 清液发酵 响应面分析 |
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| Culture medium optimization for L-tryptophan cleaned liquid fermentation by response surface analysis |
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YANG Mengchen, HU Hongtong , LIU Ziqiang , CHEN Ning , XU Qingyang
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| Abstract: |
L-tryptophan is an essential amino acid, and the work for L-tryptophan production by microbial fermentation has important practical siginificance with the development of L-tryptophan market. In this study, the fermentation medium was optimized by response surface analysis, and the effects of cleaned liquid fermentation on biomass and L-tryptophan yield of Escherichia coli TRTH in the fermentation process were observed. Under the optimum fermentation medium for fermentation, acetic acid concentration decreased by (6.75±1.26)% compared with the original process while the L-tryptophan production increased by (16.54±1.15)%. The results showed that the experimental values agreed with the predicted values.
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| Key words: L-tryptophan Escherichia coli cleaned liquid fermentation response surface analysis |
