为了进一步提高谷氨酸菌体细胞膜的通透性和谷氨酸产量,采用超声辅助谷氨酸发酵。通过单因素及正交实验研究,确定了最佳超声条件为超声时间50 s、振幅65%、间隔时间5 min,发酵起始,即开始超声处理至发酵8 h,结束超声。在最佳超声条件下进行谷氨酸发酵,菌体OD(600 nm)值为82.5,提高13.8%,谷氨酸产量为168 g/L,提高11.3%,糖酸转化率为68.2%,提高4.3%,菌体转型时间由4 h提前至2 h。超声辅助谷氨酸发酵能够达到较好的效果,使发酵过程更加稳定。
In order to further increase the permeability of glutamic acid cell membranes and glutamate production, ultrasound was used to assist glutamate fermentation. In this study, single-factor experiments and orthogonal experiments were conducted to determine the optimal ultrasonic conditions: sonicated for 50 s using 65% amplitude every 5 min. Sonication was carried out for 8 h from the beginning of the fermentation to the end of the fermentation. Under the optimal ultrasonic conditions, glutamate fermentation had the OD (600 nm) of bacteria increased 13.8% to be 82.5, the glutamic acid yield increased 11.3% to be 168 g/L, and the saccharic acid conversion rate increased 4.3% to be 68.2%. The transformation time of bacteria advanced from 4 h to 2 h. Ultrasonic assisted glutamic acid fermentation could achieve better results and make the fermentation process more stable.
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