食品科学 ›› 2005, Vol. 26 ›› Issue (7): 122-124.

• 工艺技术 • 上一篇    下一篇

谷氨酰胺发酵的研究(英文)

 杨燕凌   

  1. 福建农林大学生命科学院
  • 出版日期:2005-07-15 发布日期:2011-09-19

Study on L-Glutamine Fermentation

 YANG  Yan-Ling   

  1. 1.Key Laboratory of Biopesticide and Chemical Biology, Ministry of Education, Fujian Agriculture and ForestryUniversity;2. Open Laboratory of College of Life Science, Fujian Agriculture andForestry University;3.College of Bioengineer, Hubei Industry University
  • Online:2005-07-15 Published:2011-09-19

摘要: 本文对磺胺胍(SG)抗性株谷氨酸棒杆菌S9114发酵生成谷氨酰胺条件作了研究,确立了所试因素的最佳组合:碳源为6% 淀粉水解糖,氮源为4% 氯化铵,锌离子为20mg/L,碳酸钙为5% 装量为30ml/500ml三角瓶,初始pH 为7.0,接种量为10%。在最适条件下发酵72h 生成谷氨酰胺的最高量为52.6mg/ml,平均为49.5mg/ml。

关键词: 谷氨酰胺, 发酵, 氨基酸, 磺胺胍

Abstract: The L-glutamine fermentation was carried out with a SG resistant strain Carynebacterium Glutamicum S9114, andthe optimum conditions for producing glutamine were listed as follows: the carbon source was 18% hydrolysed starch and thenitrogen source was 4% NH4Cl, Zn2+ concentration was 20mg/L and CaCO3 concentration was 5%. The 500ml flask were filled30ml media with pH7.0 to incubate 72h, with inoculation amount 10%. Under optimum condions, Carynebacterium GlutamicumS9114 was able to accumulate the maximum quantity of 52.6mg/ml with the average of 49.5mg/ml of L-glutamine.

Key words: glutamine, fermentation, amino acids, SG-sulfaguanidine