Please wait a minute...
 
 
食品与发酵工业
  本期目录 | 过刊浏览 | 高级检索 |
重组解脂酵母发酵生产琥珀酸的条件优化
于青林,孟令莉,霍海亮,高翠娟*
(临沂大学生命科学学院,山东省 临沂市,276000)
Fermentation optimization of recombinant Yarrowia lipolytica for its efficient succinic acid production
YU Qing-lin,MENG Ling-li,HUO Hai-liang,GAO Cuijuan*
(School of Life Science, Linyi University, Linyi 276000, China)
下载:  PDF (383KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 采用2.5 L发酵罐对重组解脂酵母(Yarrowia lipolytica)PGC11505的琥珀酸发酵条件进行系统优化。结果表明,发酵罐转速、通气量、初始甘油浓度、蛋白胨浓度、发酵罐的pH值设置经过优化后,琥珀酸的产量得到明显提高。发酵罐的转速600 r/min好于400 r/min,琥珀酸产量较之提高了一倍。通气量为1.0 vvm时最佳,较低时(0.5 vvm)溶氧不足、通气量较高时(2.0 vvm)溶氧过多,造成能源浪费。初始甘油浓度为100 g/L既能保证菌体较好的生长,并且发酵较充分,琥珀酸产量达到21.0 g/L。蛋白胨的浓度为10.0 g/L比较适宜。发酵罐的不同pH值比较结果为,不控制pH值的自然发酵获得最高的琥珀酸产量和产率,分别为26.3 g/L和0.27 g/g。依据以上确定的最适发酵条件进行不控制pH值的补料-分批发酵138 h,经过两次补料共消耗192.5 g/L甘油,合成46. 9 g/L琥珀酸,产率为0.24 g/g,生产率为0.34 g/L/h。琥珀酸的产量是优化初的5.7倍。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
关键词:  解脂酵母  琥珀酸  发酵    
Abstract: Fermentation was optimized for succinic acid production of recombinant Yarrowia lipolytica PGC11505 using 2.5-L bench-top fermenter.. The results showed that, the output of succinic acid was enhanced substantially after the optimization of speed of revolution, aeration rates, initial concentrations of glycerol and peptone, pH value of the fermenter. For detail, production of succinic acid was doubled under the speed of 600 r/min versus 400 r/min. Aeration rate of 1.0 vvm was appropriate when compared with 0.5 vvm and 2.0 vvm. Oxygen was deficient if aeration rate was low and it would waste power and energy when aeration rate was high. PGC11505 grew well and fermentation was done totally when the initial glycerol concentration was 100 g/L, the output of succinic acid reached 21.0 g/L. It was optimal for succinic production with 10.0 g/L peptone. PGC11505 performed the best when the pH value was kept natural as compared with pH value of 4.0, 5.0 and 6.0, which achieved 26.3 g/L succinic acid and a yield of 0.27 g/g. Finally, fed-batch fermentation was taken under natural pH value for 138 hours. A total of 192.5 g/L glycerol was consumed and 46.9 g/L succinic acid was produced with a yield of 0.24 g/g and productivity of 0.34 g/g/h. After optimization, the output of succinic acid was improved by 4.7.
Key words:  Yarrowia lipolytica    succinic acid    fermentation
               出版日期:  2017-12-08      发布日期:  2017-12-08     
基金资助: 国家自然科学基金(31700074);山东省重点研发计划(2016GSF121019);2017年国家级大学生创新创业训练计划项目(201710452026)
通讯作者:  高翠娟,博士,讲师,研究方向为微生物代谢工程、发酵工程。E-mail:gaocuijuan@lyu.edu.cn。   
作者简介:  于青林,本科在读,E-mail:201508140117@lyu.edu.cn。
引用本文:    
于青林, 孟令莉, 霍海亮, 等. 重组解脂酵母发酵生产琥珀酸的条件优化[J]. 食品与发酵工业, 10.13995/j.cnki.11-1802/ts.015596.
YU Qing-lin et al. Fermentation optimization of recombinant Yarrowia lipolytica for its efficient succinic acid production. Food and Fermentation Industries, 0, (): 1-.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.015596
[1] 桑胜旺, 简玉英, 李浠源, 何鑫, 钱邓帆, 王彩霞, 李诚, 李树红, 李美良. 外源脂肪酶改善腊鱼品质[J]. 食品与发酵工业, 2020, 46(6): 178-183.
[2] 陈敏, 谢发, 游玲, 王涛. 冠突散囊菌发酵苦丁茶工艺研究[J]. 食品与发酵工业, 2020, 46(6): 224-228.
[3] 袁晓龙, 边名鸿, 刘茗铭, 邹玉锋, 许强. 酿酒酵母与产香酵母混合发酵鸭梨酒工艺条件优化[J]. 食品与发酵工业, 2020, 46(6): 184-190.
[4] 张佩, 陈默, 胡国元. 胞内羧甲基茯苓多糖的发酵动力学[J]. 食品与发酵工业, 2020, 46(6): 49-53.
[5] 刘淼, 丁丽, 赵梦梦, 叶映彤, 熊燕飞, 韩保林, 陈国跃, 李伟. 基于主成分分析的不同小麦品种大曲发酵动态品质评价[J]. 食品与发酵工业, 2020, 46(6): 19-24.
[6] 张琪, 孙瑞, 贾晓倩, 张阳, 钟耕. 体外模拟发酵探究KGM和KOS与不同胃肠段微环境的影响[J]. 食品与发酵工业, 2020, 46(6): 25-32.
[7] 李国强, 罗平, 康佳炜, 胡瑞舟, 张健. Rhodopseudomonas capsulate诱变利用木糖与酚转化秸秆制饲料[J]. 食品与发酵工业, 2020, 46(6): 199-204.
[8] 蔡嘉铭, 王际辉, 陶冶, 肖珊, 刘冰南, 王亮. 霉菌发酵剂对干发酵香肠的理化指标、氧化程度及风味的影响[J]. 食品与发酵工业, 2020, 46(5): 17-22.
[9] 吴培涵, 王雨晴, 皇甫洁, 陈亮, 栾春光, 王憬, 裴疆森, 刘文颖, 王德良. 锡盟蒙古族传统发酵马乳中功能性特征肽段的研究[J]. 食品与发酵工业, 2020, 46(5): 46-51.
[10] 尹小庆, 汤艳燕, 阚建全, 武亚婷, 武运, 杜木英. 小米辣鲊辣椒发酵过程中风味物质及微生物多样性的变化[J]. 食品与发酵工业, 2020, 46(5): 74-82.
[11] 赵鹏鹏, 雷淑珍, 徐晓光, 王蓉, 蒋春美, 师俊玲. 培养基组成对贝莱斯芽孢杆菌产抑真菌成分的影响[J]. 食品与发酵工业, 2020, 46(5): 147-151.
[12] 何曼, 刘畅, 朱凤妹, 葛超, 李军, 阎贺静. 昌黎产区产酶酵母多样性及其应用潜力分析[J]. 食品与发酵工业, 2020, 46(5): 59-67.
[13] 郭宵, 安亚静, 柴成程, 路福平, 刘夫锋. 大肠杆菌分泌表达裂解性多糖单加氧酶发酵条件的优化[J]. 食品与发酵工业, 2020, 46(5): 31-37.
[14] 王晓燕, 王蓉福, 张昊宇, 院珍珍, 曹效海, 王树林, 杜艳. 青稞酒曲中糖化菌的筛选鉴定及降低青稞淀粉工艺优化[J]. 食品与发酵工业, 2020, 46(5): 160-165.
[15] 龚珏, 唐善虎, 李思宁, 郑娇, 谭雪梅. 乳酸菌对发酵牦牛肉灌肠理化性质及挥发性风味物质的影响[J]. 食品与发酵工业, 2020, 46(4): 57-64.
[1] . [J]. Food and Fermentation Industries, 2001, 27(9): 70 .
[2] Xue Feng,Ou Shiyi,Wang Yong,Huang Caihuan,Liu Zili. Preparation of Ferulic Acid Esterase[J]. Food and Fermentation Industries, 2006, 32(4): 46 .
[3] . [J]. Food and Fermentation Industries, 2003, 29(1): 69 .
[4] . [J]. Food and Fermentation Industries, 2003, 29(5): 90 .
[5] . Xylooligosaccharides Production from Xylan by Enzyme Hydrolysis[J]. Food and Fermentation Industries, 2003, 29(9): 56 .
[6] Gao Yang,Dong Xiuping,Xiao Guihua,Jiang Huimin,Zhu Beiwei. Study on the Extraction and Amino Acid Composition Analysis of Acid Soluble Collagen from the Body Wall of Sea Cucumber Stichopus japonicus[J]. Food and Fermentation Industries, 2008, 34(11): 171 .
[7] Li Wen,Wang Tao,Yu Zengliang. L(+)-lactic Acid by Ion Beam Implantation and the Fermentation Without Neutralization[J]. Food and Fermentation Industries, 2008, 34(12): 13 .
[8] He Zhigang,Li Weixin,Lin Xiaozi,Ren Xiangyun,yang Jing,Lu Donghe. Relationship Among Acetobacter Growth Acid Producing and Oxygen Consumption During Acetification of Loquat Wine[J]. Food and Fermentation Industries, 2008, 34(12): 22 .
[9] . [J]. Food and Fermentation Industries, 2009, 35(2): 0 .
[10] Yu Dong,Chen Guixing,Fang Zhongxiang,Ye Xingqian,Xu Hefa. Advances on Extraction, Isolation, Purification and Identification of Anthocyanins[J]. Food and Fermentation Industries, 2009, 35(3): 127 .
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn