摘要
以天津短杆菌Ｔ６－１３为出发菌株，经Ｃｏ６０—γ射线、紫外线ＵＶ）和硫酸二乙酯（ＤＥ）复合诱变并经高温驯化，获得一株琥珀酸和生物素双营养缺陷型突变株。该菌株具有耐高糖、耐高谷氨酸（ＧＡ）、不分解利用ＧＡ及耐高温（３８℃～４５℃）的优点。当采用淀粉水解糖为碳源（初糖浓度１６０～１８０ｇ／ｌ）和生物素亚适量时，使用此菌株进行高温摇瓶发酵试验的ＧＡ产率和糖酸转化率分别是８３３～１１５７４ｇ．ｌ和５２０６～６４３０％。当在工业规模水平上发酵时，该菌株平均ＧＡ产率和转化率分别是９０８ｇ／ｌ和５６４％，而单罐发酵的最大产率和转化率分别达９８ｇ／ｌ和６２８％。
The initial strain Brevibacterium Tianjins T 6-13 is mutagenized by multi factors such as 60 Coγ- ray,ultraviolet(UV),diethyl sulfate(DES)and high-temperature treatment. A double auxotroph (succinic acid and biotin-requirement)is obtained.This mutant TZ-310,which has become resistant to high concentration of carbonhydrate and L-glutamic acid(L-GA),but can not useL-GA,has a high temperature adaptaion (fermenting at high temperature 38℃～45℃).When starch hydrolysate is used as carbon sources(the initial glucose content from 160 to 180g/L)and biotin is in submoderaie amount,the yield of L-GA is 83.3～115.74g/L at high temperature in shaking flask and the conversion rate of glucose to L-GA is 52.06%～64.3%.The average production of L-GA is 90.8g/L and theconversion rate of glucose to L GA is 56.4% on industrial scale,while the maximal production of 98g/L of L GA and 62.8%of conversion rate are found in sigle vessel fermentation.
出处
《中国调味品》
CAS
北大核心
1997年第9期16-19,共4页
China Condiment
关键词
谷氨酸
发酵工艺
菌种
诱变育种
味精
mutation breeding
high-temperature treatment,glutamic acid
fermentation
yield
high-temperature tests
