L-色氨酸清液发酵工艺研究.pdf

食品与发酵科技
Food and Fermentation Sciences Technology
第53卷(第2期)Vol.53,Mn.2
L-色氨酸清液发酵工艺研究
杨梦晨,户红通,蔡萌萌,陈宁,徐庆阳
(1.代谢控制发酵技术国家地方联合工程实验室,天津300457:2.天津市氨基酸高效録色制造工程实验室,天津300457:
3.天津科技大学生物工程学院,天津300457)
摘要:分析了酵母粉主要营养成分,构建清液发酵培养基进行发酵;以发酵中后期发酵液代谢流分布作为监测点
应用代谢流分析方法研究了清液发酵培养基对大肠杆菌TRTH发酵生产L-色氨酸的影响结果表明:较传统普通发
酵培养基相比,在发酵中后期清液发酵培养基中,L-色氨酸合成的代谢流増加了18.71%,而副产物 Alanine、 Lactate
和 Acetic acid的代谢流量分别为7.8(普通发酵6.3)、4.2(普通发酵5.1)和6.7(普通发酵12.1),分别増加或减少了
23.81%、17.65%和4463%。主要副产物乙酸代谢流明显减少
关鍵词:L-色氨酸:;大肠杆菌;代谢流分析;清液发酵
中图分类号:TQ920.6
文献标识码:A
文章编号:1674-506X(2017)02-0029-0005
Study on L-tryptophan Cleaned Liquid Fermentation Process
YANG Meng-chen IIL Iong-iong', CAL Meng-meng, CIIENNING, XU ing-yang
(. Nationa and Local United Engineering Lab of Metabolic ontrol Fermentation echnology, Tiajin 300457, China
2. Tianjin Engineering Lab of Efficient and Green A mino Acid Manufacture, Tianjin 300457, China
3. College of Biotechnology, Tianjin Uniersity of Science and Technology, Tianjin 300457, China
Abstract: To determine the basic composition of the initial fermentation medium of cleaned fermentation, the com
position of yeast powder was analyzed. In order to study the effects of cleaned fermentation on the metabolic flux
distributions in Escherichia coli TRTII fermentation during the middle and late period, the metabolic flux analvsis
of the L-tryptophan biosynthesis at pseudo steady state was conducted. The results show that the metabolic flux
with cleaned fermentation medium channeled to the L-tryptophan synthesis pathway increased by 18.71%o compare
to common fermentation, while the metabolic flux of by-procuct including Ala, Lac and IIAC was 7.8(common fe
mentation 6.3), 4.2 (common fermentation 5.1 and 6.7 (common fermenation 12.1), inereased or decreased b
23.8117.65% and 44.63%.The metabolic flux of acetic acid decreased significanlly
Key words: I, tryptophan: #scherichia coli; metabolic flux analysis; cleaned fermenation
doi:10.3969/issn.1674-5(06X.2017.02-007
1-色氨酸是人体和动物体生命活动中一种必中发挥重要作用,由于其不可替代的生理作用,被称
需氨基酸,在人和动物的新陈代谢及生长发育过程为第二必需氨基酸。目前,-色氨酸广泛应用于食
收稿日期:2016-12-21
基金项目:天津市科技支撑计划重点项目(14 CADSY00015)和天津市科技特派员项目(15 JCTPJC57000
作者简介:杨梦晨(1991-),男,硕士研究生。研究方向:代谢控制发酵
通讯作者
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