S-腺苷-L-蛋氨酸高密度发酵工艺优化

Optimization of high-cell-density fermentation process for S-adenosyl-L-methionine production

摘要:

利用酿酒酵母在5 L发酵罐高密度发酵生产S-腺苷-L-蛋氨酸(SAM)后期存在稳定性差的问题, 本研究考察了在补糖中添加磷酸氢二铵、谷氨酸钠、三磷酸腺苷二钠来提高酿酒酵母发酵后期的稳定性。通过4批5 L发酵罐高密度流加发酵实验研究发现: 在发酵34 h左右, 菌体干重超过100 g/L后, 开始添加50克L-蛋氨酸, 并在补糖中加入 10 g/L三磷酸腺苷二钠, 发酵65.7 h, 最高生物量干重达到180 g/L, SAM产量达到17.1 g/L。

Abstract:

Poor stability existed in the anaphase of the high-cell-density fermentation of Saccharomyces crevisiae for S-adenosyl-L- methionine (SAM) production in 5 L fermentor. To improve the fermentation stability, we studied the addition of diammonium hydrogen phosphate, sodium glutamate and adenosine disodium triphosphate into glucose feeding solution .Study of four fed-batch cultures showed that, after 34 h fermentation, when dry cell weight reached 100 g/L, the addition of 50 g pre-L-methionine and glucose feeding with 10 g/L adenosine disodium triphosphate was optimal for SAM production. Under this condition, after 65.7 h fermentation, both the dry cell weight and the yield of SAM reached the maximum, 180 g/L and 17.1 g/L respectively.