FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (22): 213-218.doi: 10.7506/spkx1002-6630-20181023-261

• Bioengineering • Previous Articles     Next Articles

Effect of Biotin Addition on Microbial Production of L-Valine

XU Da, MEI Manli, XU Qingyang,, CHEN Ning   

  1. (1. College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China;2. National and Local United Engineering Lab of Metabolic Control Fermentation Technology, Tianjin Engineering Lab of Efficient and Green Amino Acid Manufacture, Tianjin 300457, China)
  • Received:2019-12-03 Revised:2019-12-03 Online:2019-11-25 Published:2019-12-02

Abstract: This work was undertaken in order to study the effect of biotin addition on L-valine production by Corynebacterium glutamate XV0505 (Leu-+Ile-+2-TAr+α-ABr+SGr). The amount of biomass, sugar consumption, acid production and the production of L-alanine as a by-product were investigated at different concentrations of biotin. As a result, the optimum amount of biotin addition was determined to be 50 μg/L. Fermentation coupled with membrane dialysis effectively relieved feedback inhibition while reducing the production of the by-product and improving the conversion rate and yield of L-valine. The L-valine production by the new process was 106.1 g/L, which was increased by 47.4% compared with single batch fermentation, and the conversion rate of sugar and acid was increased to 34.5%.

Key words: L-valine, L-alanine, biotin, Corynebacterium glutamicum, intermittent membrane dialysis coupled fermentation

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