增强l-氨酸对乳酸发酵生产的增强作用
Yongda Li1, Yongli Yan2,3, Jihong Chen2,3
1College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, P.R. China.
Biotechnology journal
|August 3, 2023
概括
用l-cysteine补充Bacillus coagulans,通过延长细胞寿命,显著增加了l-乳酸的产生. 这为提高工业发酵产量提供了一个有前途的战略.
科学领域:
- 微生物生物技术 微生物生物技术
- 工业发酵 工业发酵 工业发酵
- 生物化学工程是生物化学工程.
背景情况:
- 环境应激抵抗是经济的乳酸发酵的一个关键挑战.
- 延长时间寿命 (CLS) 是改善微生物细胞工厂抗压力的有希望的策略.
研究的目的:
- 评估抗衰老化合物l-氨酸对Bacillus coagulans细胞活力和l-乳酸产生的影响.
- 研究l-氨酸对l-乳酸积累的影响的潜在机制.
主要方法:
- 在Bacillus coagulans中对l-cysteine补充剂的系统评估 CICC 23843.
- 分析细胞活力,l-乳酸生产,总抗氧化能力 (T-AOC),关键的糖解酶和基因表达.
- 在5L生物反应器中优化发酵.
主要成果:
- 16毫米的l-氨酸补充剂显著提高了l-乳酸标位.
- 观察到T-AOC的增加和糖解酶的活性变化.
- 鉴定了氨酸合成,前体合成和脂肪酸降解途径中的差异性基因表达.
- 获得了130.5g/L的最终l-乳酸标位,生产率为4.07g/L/h,转化率为0.94g/g.
结论:
- 补充l-Cysteine是一种可行的策略,可以改善Bacillus coagulans中的l-乳酸产量.
- 通过像l-cysteine这样的化合物来设计微生物寿命,为工业发酵提供了一种有价值的方法.
- 了解分子机制可以进一步优化乳酸生产过程.
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