食品科学 ›› 2009, Vol. 30 ›› Issue (23): 318-321.doi: 10.7506/spkx1002-6300-200923072

• 生物工程 • 上一篇    下一篇

重组菌转化香兰素生产香兰素酸的研究

赵建芬1,韦寿莲1,张 广2,*   

  1. 1.肇庆学院化学化工学院 2.清华大学深圳研究生院
  • 收稿日期:2009-02-18 修回日期:2009-08-10 出版日期:2009-12-01 发布日期:2010-12-29
  • 通讯作者: 张 广 E-mail:jfzh_03@126.com

Microbial Transformation of Vanillin to Vanillic Acid with Recombinant Strain E.coli DH5α/pZJF1

ZHAO Jian-fen1,WEI Shou-lian1,ZHANG Guang2,*   

  1. 1. School of Chemistry and Chemical Engineering, Zhaoqing Univeristy, Zhaoqing 526061, China;
    2. Graduate School at Shenzhen, Tsinghua University, Shenzhen 518055,China
  • Received:2009-02-18 Revised:2009-08-10 Online:2009-12-01 Published:2010-12-29
  • Contact: ZHANG Guang E-mail:jfzh_03@126.com

摘要:

为了验证重组菌E.coli DH5α/pZJF1 转化香兰素生产香兰素酸的能力,本实验采用HPLC 法对重组菌转化香兰素的能力和发酵条件的优化进行研究。结果表明:种子液种龄为8~10h,接种量为1%,发酵10h 后加入底物香兰素,其加入量为2.0mg/ml,总发酵时间为28h,香兰素酸的摩尔得率高达97.78%,说明重组菌转化香兰素为香兰素酸的能力强,效率高。

关键词: 重组菌, 香兰素, 香兰素酸, 微生物转化, HPLC

Abstract:

Optimum fermentaion conditions for transformation of vanillin to vanillic acid with recombinant E.coli DH5α/ pZJF1, including inoculum age, inoculation volume, substrate concentration and the fermentation time, were studied. Vanillin and vanillic acid in the fermentation broth were determined with HPLC. Results showed that the optimum fermentation conditions were as follows: inoculum age 8 h to10 h, inoculation volume 1%, vanillin concentration 2.0 mg/ml and fermentation time 28 h. Under such conditions, the molar conversion yield of vanillic acid was up to 97.78%.

Key words: recombinant bacteria, vanillin, vanillic acid, microbial transformation, HPLC

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