Food and Fermentation Industries >

2021 , Vol. 47 >Issue 23: 38 - 45

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027259

Optimized fermentation condition for production of D-lactonohydrolase in a Kluyveromyces lactis recombinant

  • XIE Songyang ,
  • GU Zhenghua ,
  • GUO Zitao ,
  • ZHU Huixia ,
  • SHI Yi ,
  • XIN Yu ,
  • ZHANG Liang
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  • 1(National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China)
    2(State Key Laboratory of Pulp and Paper Engineering,South China University of Technology,Guangzhou 510640,China)

Received date: 2021-03-06

  Revised date: 2021-03-23

  Online published: 2021-12-31

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Abstract

A recombinant Kluyveromyces lactis GG799 was applied for the expression of D-lactonohydrolase. The effects of pH, agitation speed, and inoculum volume on batch fermentation of the enzyme was investigated in a 5 L fermenter. Thereafter, the fed strategy was optimized. The results indicated that the highest enzyme activity could be achieved at 5.12 U/mL under the condition of pH 6.0, 300 r/min and 2% of inoculum volume, which was 2 times higher than that of the shaking flask. For the optimization of the feeding strategy, the enzyme activity could reach 8.20 U/mL when the concentration of glucose was maintained at 5 g/L during fermentation, which was 60.1% higher than that was acquired at the batch fermentation. When controlling the supplement of glucose at a rate of 5 g/h after the end of batch fermentation, the highest enzyme activity could be achieved at 10.70 U/mL which was improved by 30.5% and 98.6% compared with that of constant glucose concentration fermentation and batch fermentation, respectively. The research provided a basis for the scale-up production of D-lactonohydrolase.

Key words： D-lactonohydrolase; agitation speed; inoculum volume; batch fermentation; fed-batch fermentation

Cite this article

XIE Songyang , GU Zhenghua , GUO Zitao , ZHU Huixia , SHI Yi , XIN Yu , ZHANG Liang . Optimized fermentation condition for production of D-lactonohydrolase in a Kluyveromyces lactis recombinant[J]. Food and Fermentation Industries, 2021 , 47(23) : 38 -45 . DOI: 10.13995/j.cnki.11-1802/ts.027259

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