L-homoserine is an important non-proteinogenic amino acid, that has been widely used in the fields of food, feed, pharmaceutical, agricultural and chemical industries. In recent years, microbial fermentation as a promising synthetic route for L-homoserine production has attracted great attention due to its environmentally friendly process. For construction and selection of L-homoserine-hyperproducing strains, a large number of L-homoserine fermentation samples need to be analysed and compared. However, there were few reports on the detection method of L-homoserine up to now. In this study, we coupled cystathionine γ-lyase and lactic dehydrogenase to develop a rapid method for the detection of L-homoserine. After the systematic optimization of the components in the detection system, the best reaction conditions were determined as: cystathionine γ-lyase 12 U/mL, lactic dehydrogenase 50 U/mL, NADH 0.5 mmol/L, PLP 0.1 mmol/L, temperature 40 ℃, pH 7.5. The detection method constructed in this study showed a good liner relationship in the range of L-homoserine of 0.005-0.1 g/L with R2=0.998 2, which provides important technique supports for the analysis of L-homoserine concentration and the breeding of L-homoserine-hyperproducing strain.
ZHAO Jinhua
,
WEI Liang
,
XU Ning
,
MA Zhenping
,
LIU Jun
. Determination of L-homoserine concentration in fermentation broth using double-enzyme coupling method[J]. Food and Fermentation Industries, 2023
, 49(2)
: 239
-245
.
DOI: 10.13995/j.cnki.11-1802/ts.031326
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