稀糖分罐发酵对L-色氨酸发酵的影响

摘要

为了解决现有L-色氨酸发酵工艺中浓糖补料和中途排料造成的乙酸积累过多和资源浪费等问题,该研究提出一种稀糖分罐发酵的新工艺.利用30 L发酵罐考察稀糖分罐发酵对L-色氨酸发酵的影响,在发酵中期(发酵时间为20 h左右)将部分发酵液移至另一灭好菌的空罐继续进行发酵,并将浓糖替换为稀糖补料.在稀糖分罐发酵工艺条件下,菌体生物量、L-色氨酸产量、糖酸转化率分别为44.31 g/L、43.82 g/L、20％,较普通工艺分别提高了5.4％、9.9％和12.36％;乙酸积累量较普通工艺下降65.5％.避免了料液的浪费,提高了L-色氨酸产量和糖酸转化率,降低了乙酸积累量,在工业生产方面有一定实用性和推广价值.%In order to solve the problems of excessive accumulation of acetic acid and resources waste caused by concentrated glucose feeding and liquid releasing during fermentation in the existing L-tryptophan fermentation process, a new process for the fermentation of diluted glucose with multiple fermenters was proposed. The effect of the new process on L-tryptophan fermentation was investigated by using 30 L fermenter. In the middle of fermentation (about 20 h), some of the fermentation broth was transferred to another empty sterile fermenter to continue the fermentation, and the concentrated glucose was replaced with diluted glucose. Under the conditions of fermentation process of diluted glucose fermenters, the mycelia biomass, L-tryptophan yield and glucose acid conversion rate were 44.31 g/L, 43.82 g/L and 20％, respectively, which increased by 5.4％, 9.9％ and 12.36％ compared with conventional fermentation process, and the accumulation of acetic acid was decreased by 65.5％. The waste of fermentation broth was avoided, the L-tryptophan yield and glucose acid conversion rate were improved and the accumulation of acetic acid was reduced. It had a certain practicability and promotion value in industrial production.