ε-聚赖氨酸(ε-poly-L-lysine,ε-PL)是一种新型广谱天然防腐剂。由于生产成本较高,价格昂贵,限制了其在食品工业上的广泛应用。为降低生产成本,研究了不同氨氮(NH+4-N)浓度对淀粉酶产色链霉菌生产ε-聚赖氨酸的影响。摇瓶发酵试验结果表明,当NH+4-N初始质量浓度为0.5 g/L时,提高了天冬氨酸激酶(aspartokinase,Ask)和聚赖氨酸合成酶(polylysine synthetase,Pls)的活力,发酵96 h, ε-PL产量达到0.95 g/L,与对照组相比提高了15.13%。5 L发酵罐分批发酵和流加发酵实验确定了一种有效提高ε-PL产量的方法:初始NH+4-N质量浓度2.5 g/L,发酵过程中流加(NH4)2SO4使NH+4-N质量浓度维持在0.5 g/L。采用此工艺进行补料分批发酵,ε-PL最高产量达到27.67 g/L,与对照组相比提高了17.72%。
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