argR基因对钝齿棒杆菌发酵过程中产精氨酸特性的影响

食品科学 ›› 2006, Vol. 27 ›› Issue (12): 37-40.

argR基因对钝齿棒杆菌发酵过程中产精氨酸特性的影响

翁毓琛，熊勇华，陈雪岚，陶文沂

南昌大学中德联合研究院食品科学教育部重点实验室；南昌大学中德联合研究院；食品科学教育部重点实验室；江西师范大学生命科学学院；江南大学教育部工业生物重点实验室；

出版日期:2006-12-15 发布日期:2011-11-23

Effect of argR Gene on the Characteristic of Arginine Production in the Fermentation Process of Corynebacterium crenatum

WENG Yu-chen1,XIONG Yong-hua1,CHEN Xue-lan2,TAO Wen-yi3

1.Key Laboratory of Food Science, Ministry of Education, Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, China;2.College of Life Science, Jiangxi Normal University, Nanchang 330022, China;3.Key Laboratory of Industrial Biotechnology, Ministry of Education, Southern Yangtze University, Wuxi 214036, China

Online:2006-12-15 Published:2011-11-23

摘要/Abstract

摘要： 本文测定了一株钝齿棒杆菌(Corynebacteriumcrenatum)诱变菌和二株基因工程菌发酵过程中产arginine曲线、生长曲线以及发酵液中碳源消耗量和pH值的变化。实验结果显示Arg产量最高的菌株为C.crenatumA.S.M2.sp,其产量达到9mg/ml,据此认为钝齿棒杆菌中的argR基因可能为Arg代谢中的一个正调控因子。

关键词: C.crenatumA.S.M2, C.crenatumA.S.M2△argR, C.crenatumA.S.M2.sp, Arg, argR基因

Abstract: In this paper, the growth curve and utility rate of carbon, the pruducing curve of arginine and the pH of the culture medium of C.crenatum were determined. The results showed that C.crenatumA.S.M2.sp is the bacterium which has the highest yield of arginine. The yield of this bacterium gets to 9mg/ml. In conclusion, argR gene of C.crenatum is a positive regulator in the metabolism of arginine.

Key words: C.crenatumA.S.M2, C.crenatumA.S.M2△argR, C.crenatumA.S.M2.sp, Arg, argR gene

翁毓琛，熊勇华，陈雪岚，陶文沂. argR基因对钝齿棒杆菌发酵过程中产精氨酸特性的影响[J]. 食品科学, 2006, 27(12): 37-40.

WENG Yu-chen1,XIONG Yong-hua1,CHEN Xue-lan2,TAO Wen-yi3. Effect of argR Gene on the Characteristic of Arginine Production in the Fermentation Process of Corynebacterium crenatum[J]. FOOD SCIENCE, 2006, 27(12): 37-40.

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