评估由Aspergillus terreus进行半连续伊塔克酸发酵的潜力:操作概况和经验
Éva Hülber-Beyer1, Katalin Bélafi-Bakó2, Tamás Rózsenberszki2
1Research Group on Bioengineering, Membrane Technology and Energetics, Faculty of Engineering, University of Pannonia, Egyetem str. 10, Veszprém, 8200, Hungary. beyer.eva@mk.uni-pannon.hu.
World journal of microbiology & biotechnology
|October 16, 2023
概括
半连续发酵 itaconic 酸使用Aspergillus terreus与高葡萄糖度翻了一番的生物质. 这种生物基化学产品的平均伊塔康酸度为32.9g/L.
科学领域:
- 生物技术是生物技术.
- 生物化学工程 生物化学工程
- 工业微生物学 工业微生物学
背景情况:
- 伊塔康酸是一种重要的生物基化学物质,具有多种工业应用.
- 半连续发酵为增强微生物生产过程提供了潜力.
- 高效的基质回收和再利用对于可持续的生物工艺至关重要.
研究的目的:
- 为了评估半连续发酵的有效性,以Aspergillus terreus生产伊塔康酸.
- 研究葡萄糖度策略对伊塔康酸产量和生产率的影响.
- 评估双极膜电透析的整合,以恢复伊塔康酸和重新使用葡萄糖.
主要方法:
- 使用的Aspergillus terreus用于伊塔康酸发酵.
- 实施半连续发酵,采用两种葡萄糖补充策略:恒定的高度和调整的高度 (120 g/L).
- 连接发酵到双极膜电透析装置,用于酸回收和基质回收.
主要成果:
- 持续高的葡萄糖度 (120 g/L) 导致生物质形成增加了两倍.
- 达到32.9±2.7g/L的平均伊塔康酸位.
- 观察到连续的分泌和发芽,产量和体积生产力的周期性模式.
结论:
- 半连续发酵是一种可行的技术,用于生产itaconic酸.
- 保持高,恒定的葡萄糖度显著增强生物质和伊塔康酸的生产.
- 综合系统允许高效的伊塔康酸回收和潜在的葡萄糖再利用,提高工艺的可持续性.
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