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Method for improving saccharic acid conversion rate in L-tryptophan fermentation process

A sugar-acid conversion rate and fermentation process technology, applied in the field of amino acid production by fermentation, can solve the problems of producing acetic acid and other miscellaneous acids, and achieve the effects of improving conversion rate and yield

Inactive Publication Date: 2013-11-27
TIANJIN UNIV OF SCI & TECH
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Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that Escherichia coli can produce acetic acid and other miscellaneous acids in the L-tryptophan fermentation process, and to provide a method to improve the L-tryptophan Method for sugar-acid conversion rate in fermentation process

Method used

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Embodiment 1

[0020] The bacterial strain adopted is Escherichia coli;

[0021] The medium is the fermentation medium commonly used in the existing [glucose 20 g / L, yeast extract 1 g / L, (NH 4 ) 2 SO 4 4 g / L, sodium citrate 2 g / L, MgSO 4 ·7H 2 O 5 g / L, KH 2 PO 4 2 g / L, FeSO 4 ·7H 2 O 100 mg / L];

[0022] Cultivation method: insert the strain into the seed medium [glucose 10 g / L, yeast extract 15 g / L, (NH 4 ) 2 SO 4 10 g / L, sodium citrate 0.5 g / L, MgSO 4 ·7H 2 O 5 g / L, KH 2 PO 4 1.5 g / L, FeSO 4 ·7H 2 O 15 mg / L, V B1 100 mg / L ], the inoculum amount was 10%; cultured in a 5L automatic control fermenter for 12-14h to the logarithmic phase at 32°C, pH 6.8-7.2 and dissolved oxygen 20-30%, according to 10 % of the inoculum was inserted into a 30L automatic control fermenter containing the above-mentioned fermentation medium, the initial ventilation rate was 2 L / min, the stirring speed was 500 r / min~800 r / min, and the dissolved oxygen level was 20-30%. The pH is controlled at...

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Abstract

The invention relates to an improved method for preparing L-tryptophan through a fermentation process, and concretely relates to a method for improving the saccharic acid conversion rate in an L-tryptophan fermentation process. In the invention, the content of acetic acid in the fermentation process is substantially reduced by controlling the dissolved oxygen level, the initial glucose concentration, the glucose limited feeding, the specific thallus growth rate and the like according to a cellar metabolic flux distribution regulating principle, so the thallus biomass, the L-tryptophan output and the saccharic acid conversion rate are substantially improved. The method effectively increases the conversion rate in the L-tryptophan fermentation process and substantially improves the L-tryptophan output without adding extra apparatuses or manpower investment, and is suitable for the industrialized production.

Description

technical field [0001] The invention relates to a method for improving the sugar-acid conversion rate of L-tryptophan in the fermentation process of L-tryptophan, belonging to the technical field of amino acid production by fermentation. Background technique [0002] L-tryptophan, also known as β-indolylalanine, chemical name L-2-amino-3-indolylpropionic acid, alias L-trypsin amino acid, L-aminoindolepropionic acid, molecular formula C 11 h 12 o 2 N 2 , relative molecular mass 204.21. L-Tryptophan is one of the eight essential amino acids in human and animal life activities. It exists in organisms in a free or combined state. It plays an important role in the growth, development and metabolism of humans and animals. It is called the second essential amino acid and is widely used in medicine, food and feed. The annual demand for L-tryptophan in the world market is about 1.2 million tons or more, but currently the world only has a production capacity of more than 10,000 t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P13/22C12R1/19
Inventor 陈宁苏毅蔡灵芝徐庆阳谢希贤张成林刘淑云
Owner TIANJIN UNIV OF SCI & TECH
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