Effect of ammonia nitrogen on the production of ε-poly-L-lysinein Streptomyces diastatochromogenes
WEI Xiqing1, GUO Fengzhu1, HU Chunlei1, SONG Fu1, ZHAO Zhuo1, TAN Zhilei1,2,3*, JIA Shiru1,2,3*
1(Key Laboratory of Industrial Fermentation Microbiology Ministry of Education, College of Bioengineering,Tianjin University of Science & Technology, Tianjin 300457, China) 2(State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China) 3(Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, Tianjin 300457, China)
Abstract: ε-poly-L-lysine(ε-PL) is a new type of broad-spectrum natural food preservative. Because of its high cost and high price, its application in food industry is limited. In order to reduce the production cost, the effect of ammonia nitrogen (NH+4-N) concentration on the production of ε-PL by Streptomyces diastatochromogenes was studied. Results indicated that the yield of ε-PL was 0.95 g/L,improved by 15.13% compared with the control group and the activities of Ask and Pls were improved when the initial concentration of NH+4-N was 0.5 g/L fermented in shaking flasks for 96 h. An effective increasing ε-PL production method was verified by the batch and fed-batch fermentations: The initial concentration of NH+4-N was 2.5 g/L, ammonium sulfate maintains the concentration of 0.5 g/L in 5 L the fermenter by fed-batch. In this method, the final yield of ε-PL was 27.67 g/L, which was improved by 17.72% contrasting to the control group.
魏希庆,郭凤柱,胡春磊,等. 氨氮对淀粉酶产色链霉菌产ε-聚赖氨酸的影响[J]. 食品与发酵工业, 2020, 46(13): 24-29.
WEI Xiqing,GUO Fengzhu,HU Chunlei,et al. Effect of ammonia nitrogen on the production of ε-poly-L-lysinein Streptomyces diastatochromogenes[J]. Food and Fermentation Industries, 2020, 46(13): 24-29.
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