Food and Fermentation Industries >

2018 , Vol. 44 >Issue 9: 29 - 35

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.017143

Effects of exogenous addition of vitamin C on ε-poly-L-lysine fermentation by Streptomyces

  • SUN Hao-ben ,
  • YAN Peng ,
  • LU Peng-qi ,
  • MAO Zhong-gui ,
  • TANG Lei
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  • 1(Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China)
    2(School of Biotechnology, Jiangnan University, Wuxi 214122, China)

Received date: 2018-03-01

  Online published: 2018-10-30

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Abstract

ε-Poly-L-lysine (ε-PL) is a short peptide formed by condensation of α-COOH and ε-NH2 of L-lysine. ε-PL has wide application but its fermentation yield by Streptomyces is low. To investigate the effects of exogenous addition of vitamin C on the anti-oxidative damage and ε-poly-L-lysine(ε-PL)by Streptomyces. AF3-44 .The reactive oxygen species (ROS) level and the cell viability of ε-PL producing Streptomyces sp. AF3-44 during shake-flask fermentation were analyzed by fluorescent dye detection. The ε-PL level, the antioxidant enzymes activities, the total antioxidant capacity, the changes of membrane lipid composition and the oxidative damage with and without Vc addition were compared. The parameters during the batch fermentation on a 5 L fermenter scale with and without Vc addition were measured. The intracellular ROS level increased whereas the cell viability decreased with the decrease of pH and increase of ε-PL during shake-flask fermentation. The addition of Vc increase the total antioxidant capacity and the ratio of unsaturated fatty acids, and reduced the oxidative damage. In batch fermentation on a 5 L fermenter scale, the titer of ε-PL was 7.73 g/L at 44 h with Vc addition, which was 1.5 fold of the control. The exogenous addition of antioxidant could increase cell's anti-oxidative ability and reduce oxidative damage, which provided a novel strategy for ε-PL improvement by Streptomyces.

Key words： vitamin C; Streptomyces; ε-poly-L-lysine; oxidative damage

Cite this article

SUN Hao-ben , YAN Peng , LU Peng-qi , MAO Zhong-gui , TANG Lei . Effects of exogenous addition of vitamin C on ε-poly-L-lysine fermentation by Streptomyces[J]. Food and Fermentation Industries, 2018 , 44(9) : 29 -35 . DOI: 10.13995/j.cnki.11-1802/ts.017143

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