In order to study the role of choline chloride in cultivating microorganisms, Corynebacterium glutamicum XV0505 (Leu-+Ile-+2-TAr+α-ABr+SGr) was used as the test strain and the changes in acid production under different choline chloride concentrations were explored to determine the optimal solution to produce L-valine. L-valine was produced by microbial fermentation, and the growth, sugar consumption and acid production of the microbe were investigated by adding choline chloride either with substrates or with sugars. It was found that adding choline chloride with substrates (0.5 g/L) and sugars (1 g/L) together was beneficial for L-valine production, which increased acid production by 18 g/L during fermentation (26.4% higher than that without choline chloride). Therefore, external addition of choline chloride can effectively enhance the viability, accelerate the growth and acid production of bacteria, which provides a reference for L-valine production.
XU Da
,
MEI Manli
,
XU Qingyang
. Effects of choline chloride on L-valine fermentation[J]. Food and Fermentation Industries, 2019
, 45(17)
: 14
-19
.
DOI: 10.13995/j.cnki.11-1802/ts.020944
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