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

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (12): 37-40.

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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

Abstract

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

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

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