摘要
应用五因子二次正交旋转回归试验设计,建立了微生物谷氨酰胺转胺酶 (TG)发酵生产过程中以酶活力和菌体细胞生长量作为目标函数的数学模型,并以此模型对链霉菌 (Streptomycessp. )WJS-825菌株发酵生产TG的培养条件进行优化,确定了影响TG生产的主要因子及其最适取值为多价胨 2. 1%、可溶性淀粉 1. 5%、初始pH 7. 0及培养温度 30℃.以该优化工艺条件进行了 5L发酵罐小试和 200L发酵规模的中试生产.结果表明,在中试发酵生产中使用以豆饼粉部分替代多价胨的经济性发酵优化培养基,以及发酵过程中在线监控pH、溶氧系数等多项发酵调控参数,并分段控制pH、温度、通气量和搅拌转速以及进行适时的流加补充碳源,该菌株生长繁殖能力强、产酶效果好,TG活性达 3. 2u/mL,而且连续重复的中试发酵生产试验的TG产量均稳定在 3. 2u/mL以上. 图 2表 3参
A mathematical model to study the effect of fermentation conditions on the production of microbial transglutaminase (TG) by strain Streptomyces sp. WJS-825 was established by using five-factor quadratic orthogonal rotary regression experiment design taking TG accumulation and cell growth as target parameters. The optimal culture condition was confirmed: multi-peptone 2.1%, soluble starch 1.5%, initial pH 7.0 and culture temperature 30 ℃. After the optimal condition was applied to produce TG in a 5 L mini- fermenter successfully with enzymatic productivity higher than 3.0 u/mL, an approach was tried for the enzyme production in a pilot production scale with a 200 L fermentation system with on-line controlled supervision. The experiment result showed that the following conditions were suitable during TG production: the use of cheap crude soybean powder to substitute partially the expensive multi-peptone for the cost-cut, the addition of fermentation broth at the time of 24 hours to enhance carbon source, and the stepwise control of pH, culture temperature, aeration rate and agitation speed. Through the utilization of these efficient operation techniques, strain WJS-825 grew well with a higher dried mycelia weight, and the batch pilot-up fermentation went on smoothly and the TG production was repeatedly obtained with the stable enzyme activity higher than 3.2 u/mL. Fig 2, Tab 3, Ref 15
出处
《应用与环境生物学报》
CAS
CSCD
北大核心
2005年第1期98-103,共6页
Chinese Journal of Applied and Environmental Biology
关键词
谷氨酰胺转胺酶
链霉菌
正交旋转回归设计
发酵
中试
transglutaminase
Streptomyces sp.
quadratic orthogonal rotary regression design
fermentation
pilot plant production
