缺失ATP合酶和插入VHb基因对钝齿棒杆菌谷氨酸产量的影响

doi:10.7506/spkx1002-6630-201507024

摘要/Abstract

摘要：

为了提高钝齿棒杆菌生产谷氨酸的产量，以谷氨酸生产菌钝齿棒杆菌（Corynebacterium crenatum）T6-13为出发菌株，利用同源重组技术使其缺失ATP合酶基因（atp）并进一步插入透明颤菌血红蛋白基因（VHb），得到两株重组菌株T6-13-Δatp和T6-13-Δatp-tac-VHb，通过检测重组菌株谷氨酸产量及生长情况可以看出，在发酵32 h后，atp基因缺失菌株较出发菌株谷氨酸产出累积量高27.76%，但atp基因缺失导致菌体生长缓慢且无法到达出发菌株稳定期浓度，而插入VHb基因的atp基因缺失菌株的谷氨酸产出累积量较出发菌株高36.91%，且菌体的生长速率及稳定期浓度与出发菌株基本一致。

关键词: 钝齿棒杆菌, 谷氨酸, ATP合酶, 透明颤菌血红蛋白

Abstract:

In order to improve the yield of glutamic acid, we deleted the ATP synthase gene and inserted Vitreoscilla
hemoglobin (VHb) gene into Corynebacterium crenatum genome by homologous recombination to acquire two recombinant
Corynebacterium crenatum, T6-13-△atp and T6-13-△atp-tac-VHb. The yield of glutamic acid and growth of recombinant
Corynebacterium crenatum were determined. The yield of glutamic acid produced by T6-13-△atp strain after 32 h of
fermentation was 27.76% higher than that obtained from the original strain, although the recombinant strain grew more
slowly and could not reach the concentration of the original strain at the stationary stage. Meanwhile, the yield of glutamic
acid produced by T6-13-△atp-tac-VHb strain was 36.91% higher than that of the original strain during 32 h fermentation, and its
growth rate and the glutamic acid concentration at the stable stage were the same as those observed for the original strain. These
results may lay the foundation for constructing high-yield and stable industrial glutamic acid-producing strains.

Key words: Corynebacterium crenatum, glutamic acid, ATP synthase, Vitreoscilla hemoglobin

中图分类号:

Q939.97

郑方亮，于亮，牟晓丛，刘鹏，刘宏生*. 缺失ATP合酶和插入VHb基因对钝齿棒杆菌谷氨酸产量的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201507024.

ZHENG Fangliang, YU Liang, MU Xiaocong, LIU Peng, LIU Hongsheng*. Effects of ATP Synthase Gene Deletion and VHb Gene Insertion on Production of Glutamic Acid inCorynebacterium crenatum[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201507024.

[1]	梁咏思，沈凯佳，范许云，韩武洋，李天明. 利用CRISPRi技术构建乙醛酸生物合成Corynebacterium glutamicum工程菌[J]. 食品科学, 2021, 42(2): 170-176.
[2]	李祥，解玉丽，贾园园，张闪，王红艳，刘先吏，罗湘艳，唐存多. 基于基因组挖掘技术的新型谷氨酸脱羧酶基因挖掘及表达鉴定[J]. 食品科学, 2021, 42(10): 79-85.
[3]	谢新华，毋修远，仵军红，沈玥，王娜，张蓓，徐丽娜. γ-聚谷氨酸对冻藏面团及馒头品质的影响[J]. 食品科学, 2020, 41(22): 22-27.
[4]	韩琴，徐新星，王儒昕，李鑫，闫达中，吴菁，刘军. 敲除ptsG基因及共表达透明颤菌血红蛋白提高大肠杆菌SHMT产量[J]. 食品科学, 2020, 41(2): 119-125.
[5]	赵兰，刘诗梦，秦汉雄，王亚南，樊占青，闵伟红. 代谢工程改造谷氨酸棒杆菌生产甲硫氨酸[J]. 食品科学, 2020, 41(18): 98-104.
[6]	关桦楠，龚德状，宋岩，刘博，韩博林，杨帆，崔琳琳，张娜. 基于Fe3O4-PGA@Au构建无酶电化学生物传感器检测葡萄糖[J]. 食品科学, 2020, 41(12): 267-272.
[7]	徐达，梅漫莉，徐庆阳,，陈宁. 生物素对L-缬氨酸发酵的影响[J]. 食品科学, 2019, 40(22): 213-218.
[8]	李天密，屈思佳，韩俊华. 壳聚糖/姜黄素/γ-聚谷氨酸可食性复合膜的制备及对培根和火腿的保鲜效果[J]. 食品科学, 2019, 40(17): 270-276.
[9]	闫鸣艳，赵晓晨，杨萧，许豪，安祥生，李银平. γ-聚谷氨酸对罗非鱼皮酶促溶性胶原自聚集性的影响[J]. 食品科学, 2019, 40(16): 25-29.
[10]	何继龙，李英滋，韩世宝，满德恩，郭脉海，战俊杰，张成林. 组成型过表达ido基因对4-羟基异亮氨酸合成的影响及其发酵培养基的响应面优化[J]. 食品科学, 2019, 40(14): 91-98.
[11]	杨胜远，李云. 双向单因素与田口法优化屎肠球菌产谷氨酸脱羧酶培养基[J]. 食品科学, 2018, 39(4): 90-98.
[12]	王晶，李蓓，王文利，张丹妮，刘源. 琥珀酸二钠与谷氨酸钠相互作用及喜好度分析[J]. 食品科学, 2018, 39(22): 15-19.
[13]	于平，黄星星，张一舒. 枯草芽孢杆菌ZJS18发酵生产γ-聚谷氨酸培养条件的优化[J]. 食品科学, 2018, 39(22): 87-92.
[14]	陈琪，张亚敏，赵颖，梅林，傅瑞燕. 表达外源谷氨酸脱羧酶基因对重组乳酸乳球菌胁迫抗性的影响[J]. 食品科学, 2018, 39(20): 132-139.
[15]	陈稳，李由然，顾正华，丁重阳，张梁，石贵阳. 白丝北里孢菌L-谷氨酸氧化酶的异源表达及酶学性质分析[J]. 食品科学, 2018, 39(2): 58-65.

缺失ATP合酶和插入VHb基因对钝齿棒杆菌谷氨酸产量的影响

Effects of ATP Synthase Gene Deletion and VHb Gene Insertion on Production of Glutamic Acid inCorynebacterium crenatum

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价