%0 Journal Article
%T Effect of the Byproduct-Acetic Acid on L-Tryptophan Fermentation<br>代谢副产物乙酸对L-色氨酸发酵的影响
%A CHENG Li-Kun
%A HUANG Jing
%A QIN Yong-Feng
%A XU Qing-Yang
%A XIE Xi-Xian
%A WEN Ting-Yi
%A CHEN Ning
%A <br>程立坤
%A 黄静
%A 秦永锋
%A 徐庆阳
%A 谢希贤
%A 温廷益
%A 陈宁
%J 微生物学通报
%D 2010
%I 
%X The process of L-Tryptophan fermentation by E. coli TRTH/pSV-709 was investigated, and the result showed that there was a large number of byproduct (acetic acid) in the broth. The effect of acetic acid on L-Tryptophan fermentation was studied by experiments with addition of acetic acid. The results showed that 2 g/L acetic acid could inhibit the growth of L-Tryptophan-producing bacteria and L-Tryptophan production. The mechanism of production of acetic acid was studied. Several strategies including dissolved oxygen regulation, suitable concentration of initial glucose determination, glucose-limited pulse fed-batch and the specific growth rate regulation were applied to reduce the generation of acetic acid. Under the optimal condition, the concentration of acetic acid was decreased by 51.35% compared with that under original condition. Biomass and yield of L-Tryptophan were increased by 51.07% and 46.54% respectively, which accessed high cell density cultivation.
%K E
%K coli
%K Acetic acid
%K L-Tryptophan
%K High cell density cultivation<br>大肠杆菌
%K 乙酸
%K L-色氨酸
%K 高细胞密度培养
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=90BA3D13E7F3BC869AC96FB3DA594E3FE34FBF7B8BC0E591&jid=78024727B5F4EF6AA9CA8E605B5FC464&aid=8B35445B401D3A0927AF2B26679817E0&yid=140ECF96957D60B2&vid=42425781F0B1C26E&iid=0B39A22176CE99FB&sid=3617089817717424&eid=1AA8BFC8BCD1AE6C&journal_id=0253-2654&journal_name=微生物学通报&referenced_num=0&reference_num=0