Food and Fermentation Industries >

2011 , Vol. 37 >Issue 05: 21 - 25

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.05.022

Food and Fermentation Industries

The Effects of Nitrogen Sources on the Fermentation of L-tryptophan

  • Huang Jing ,
  • Shi Jian-ming ,
  • Huo Wen-ting ,
  • Xu Qing-yang ,
  • Xie Xi-xian ,
  • Ning Chen
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Online published: 2011-05-25

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Abstract

The effects of nitrogen sources on the fermentation of L-tryptophan were studied with L-tryptophan producing strain E.coli TRTH.The results showed that yeast extract and ammonium sulfate was the optimal organic and inorganic source by carrying out fed-batch fermentation of E.coli TRTH in 30-Liter fermentor.High L-tryptophan yield was obtained when 1.0 g/L yeast extract and 10 g/L ammonium sulfate were added to fermentation medium.By controlling the concentration of NH4+ less than 120 mmol/L,the biomass and production of L-tryptophan achieved 53.42 g/L and 32.6 g/L,which accessed high cell density cultivation.

Key words： L-tryptophan; nitrogen sources; fed-batch fermentation; high cell density cultivation

Cite this article

Huang Jing , Shi Jian-ming , Huo Wen-ting , Xu Qing-yang , Xie Xi-xian , Ning Chen . The Effects of Nitrogen Sources on the Fermentation of L-tryptophan[J]. Food and Fermentation Industries, 2011 , 37(05) : 21 -25 . DOI: 10.13995/j.cnki.11-1802/ts.2011.05.022

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