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Kinetic study and modelling on L-arginine fermentation

J Gong1, J Ding, H Huang

  • 1Institute of Microbiology, Chinese Academy of Sciences, Beijing.

Chinese Journal of Biotechnology
|January 1, 1993
PubMed
Summary

This study investigated L-arginine fermentation kinetics in Corynebacterium crenatum. Optimized oxygen supply significantly impacts glucose conversion to L-arginine, crucial for efficient bioprocesses.

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Area of Science:

  • Biotechnology
  • Microbial Fermentation
  • Metabolic Engineering

Background:

  • L-arginine is an essential amino acid with significant industrial applications.
  • Corynebacterium crenatum is a key microorganism for amino acid production.
  • Optimizing fermentation processes is vital for cost-effective L-arginine manufacturing.

Purpose of the Study:

  • To kinetically classify L-arginine fermentation by Corynebacterium crenatum mutant 971.1.
  • To develop a kinetic model for L-arginine fermentation.
  • To analyze the effect of oxygen supply on glucose conversion efficiency.

Main Methods:

  • Batch fermentation in a 2.6 L fermentor.
  • Kinetic analysis of specific growth rates and L-arginine formation.
  • Mathematical modeling of fermentation parameters.
  • Comparison of glucose consumption fractions (alpha p and alpha x) under varying oxygen transfer coefficients (kLa).

Main Results:

  • Two distinct phases of specific growth rates were identified, aiding kinetic classification.
  • The study established a mathematical model for the fermentation process.
  • Increased oxygen supply (higher kLa) positively influenced the fraction of glucose consumed for L-arginine formation (alpha p) over cell growth (alpha x).

Conclusions:

  • Oxygen availability is a critical factor in enhancing L-arginine yield.
  • The kinetic model provides insights into optimizing fermentation conditions for L-arginine production.
  • Understanding metabolic flux distribution under different oxygen levels is key to strain improvement.

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