不同氨基酸对泰万菌素发酵影响的研究

Effects of different amino acids on the fermentation of Tyvanectin

关键词:  泰万菌素  转化率  正交试验  发酵单位

Key words:  Tawanthin  The conversion  Orthogonal test  The fermentation unit

摘要:

本文通过单因素试验考察了泰万菌素发酵培养基中不同氨基酸种类对其发酵过程的影响，并利用正交试验对发酵培养基中3种主要氨基酸的用量配比进行了优化，结果表明发酵培养基加入0.2%亮氨酸、0.1%色氨酸、0.1%甘氨酸对泰万菌素发酵转化率影响显著，发酵摇瓶效价从14000μ/mL提高到18000μ/mL，效价提高了28.5%，完成了对泰万菌素提高发酵转化率和发酵单位的目的，并为大规模商业化生产泰万菌素奠定了良好的基础。

Abstract:

By single factor experiment, this paper inspects the tai wan rhzomorph fermentation medium in different types of amino acid on its fermentation process, and by using the orthogonal experiment of three main amino acid in fermentation medium dosage ratio is optimized, the results show that the fermentation culture medium adding 0.2% leucine, 0.1% of tryptophan, 0.1% glycine significantly effect on the tai wan rhzomorph fermentation conversion, shake flask fermentation titer increased from 14000 u/mL to 18000 u/mL, titer increased by 28.5%, completed to tai wan rhzomorph improve conversion rate and fermentation and fermentation unit, the purpose of It also laid a good foundation for large-scale commercial production of Tavanillin.