Fermentation technology of L-tryptophan

A fermentation process and tryptophan technology, applied in the field of L-tryptophan fermentation process, can solve the problems of difficult control of parameters, complicated culture process, etc., and achieve the improvement of acid production efficiency, less residual sugar, and reduced feedback inhibition regulation. Effect

Active Publication Date: 2018-07-17
XINJIANG FUFENG BIOTECH
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

The applicant's previous patented technology "A method for high-yield L-tryptophan by industrial fermentation" adopts the method of mixed fermentation of two strains,

Method used

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  • Fermentation technology of L-tryptophan
  • Fermentation technology of L-tryptophan

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A fermentation process for L-tryptophan, comprising the steps of:

[0030] Escherichia coli CCTCC M 2011316 was cultured to a concentration of 1 × 10 7 cfu / mL seed solution, and then inoculate the fermentation medium (glucose 20g / L, corn steep liquor 10g / L, ammonium sulfate 5g / L, dipotassium hydrogen phosphate 2g / L, phosphoric acid Potassium dihydrogen 2g / L, magnesium sulfate 1.5g / L, citric acid 1.5g / L, ferrous sulfate 70mg / L, sodium sulfate 20mg / L, manganese sulfate 7mg / L, zinc sulfate 7mg / L, cobalt chloride 6mg / L, copper sulfate 0.9mg / L), the fermentation temperature is controlled at 36°C, the dissolved oxygen is controlled at 20%, the tank pressure is 0.05MPa, and the residual sugar is controlled at not less than 1.0 by adding a glucose solution with a concentration of 100g / L. %, the pH is controlled at 6.8 by feeding ammonia water; fermentation is stopped at 30h to obtain L-tryptophan fermentation broth;

[0031] Utilize high-speed disc separator to centrifuge L-...

Embodiment 2

[0034] A fermentation process for L-tryptophan, comprising the steps of:

[0035] The tnaA, trpR and tyrR gene knockout or inactivated Escherichia coli ATCC 27325 were cultivated to a concentration of 1×10 7 cfu / mL seed solution, and then inoculate the fermentation medium (glucose 20g / L, corn steep liquor 10g / L, ammonium sulfate 5g / L, dipotassium hydrogen phosphate 2g / L, phosphoric acid Potassium dihydrogen 2g / L, magnesium sulfate 1.5g / L, citric acid 1.5g / L, ferrous sulfate 70mg / L, sodium sulfate 20mg / L, manganese sulfate 7mg / L, zinc sulfate 7mg / L, cobalt chloride 6mg / L, copper sulfate 0.9mg / L), the fermentation temperature is controlled at 36°C, the dissolved oxygen is controlled at 20%, the tank pressure is 0.05MPa, and the residual sugar is controlled at not less than 1.0 by adding a glucose solution with a concentration of 100g / L. %, the pH is controlled at 7 by feeding ammonia water; fermentation is stopped at 30h to obtain L-tryptophan fermentation broth;

[0036] Uti...

Embodiment 3

[0039] The impact of various factors on the production of L-tryptophan:

[0040] Taking Example 1 as the test group, the fermentation medium was set to 100 L, and the L-tryptophan output in the upper layer feed liquid and filtrate was detected, and the detection method was determined by HPLC method, specifically referring to the 2007 edition of the British Pharmacopoeia;

[0041] Set control group, wherein, control group 1: control group 1 is: only carry out dialysis culture treatment, do not adopt tourmaline powder and heat treatment, all the other are the same as embodiment 1; Control group 2: after fermentation is finished, carry out tourmaline powder and dialysis culture treatment, No heat treatment, the rest are the same as in Example 1; control group 3: After the fermentation is completed, heat treatment and dialysis culture treatment are carried out, tourmaline powder is not used, the rest is the same as in Example 1; the content of L-tryptophan in the filtrates of each ...

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Abstract

The invention belongs to the technical field of production of amino acid and discloses a fermentation technology of L-tryptophan. The fermentation technology comprises the following steps: step one, preparing L-tryptophan fermented liquid; step two, carrying out secondary treatment on strains; step three, combining and extracting the L-tryptophan. According to the fermentation technology of the L-tryptophan, disclosed by the invention, the fermentation efficiency of the L-tryptophan is improved by treating the strains.

Description

technical field [0001] The invention belongs to the technical field of amino acid production, and in particular relates to a fermentation process of L-tryptophan. Background technique [0002] The molecular formula for L-tryptophan is C 11 h 12 o 2 N 2 , with a molecular weight of 204.21 and a nitrogen content of 13.72%. L-Tryptophan is a neutral aromatic amino acid containing indole groups. It is silky luster, hexagonal flaky self-color crystal, odorless and sweet. Solubility in water is 1.14g / L (25°C), soluble in dilute acid or Dilute alkali, relatively stable in lye, decomposed in strong acid, slightly soluble in ethanol, insoluble in chloroform and ether. [0003] L-Tryptophan is one of the eight essential amino acids in human and animal life activities, and it plays an important role in the growth, development and metabolism of humans and animals. It is called the second essential amino acid, following methionine and lysine Amino acid is the third largest feed add...

Claims

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Application Information

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IPC IPC(8): C12P13/22C12N1/20C12N1/38C12R1/19
CPCC12N1/20C12N1/38C12P13/227
Inventor 李学朋朱心昌包鑫张宗华刘洁丁任涛杨瑞丽
Owner XINJIANG FUFENG BIOTECH
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