通过对大豆粉蛋白进行无氧发酵生产生物氨
Ibrahim Bello1, Adewale Adeniyi2, Taofeek Mukaila2
1Agricultural and Biosystems Engineering, North Dakota State University, Fargo, ND 58105, USA.
Frontiers in bioscience (Elite edition)
|January 2, 2024
概括
这项研究探讨了使用高氨产生细菌 (HAB) 发酵蛋白质的生物氨生产. 在最佳条件下,产量为~8000 mg/L氨,为哈伯-博什工艺提供了可持续的替代方案.
科学领域:
- 微生物学 微生物学
- 生物技术是生物技术.
- 环境科学 环境科学
背景情况:
- 通过Haber-Bosch工艺的传统氨生产是能源密集型的,也是二氧化碳排放的重要来源.
- 蛋白质生物转化为氨是一种可持续的替代方案.
- 超氨产生细菌 (HAB) 为高效的生物氨合成提供了一条途径.
研究的目的:
- 用动物微生物从蛋白质中研究氨的生物生产.
- 为了优化发酵条件以最大限度地提高氨产量.
- 评估HAB发酵作为环保氨生产方法的潜力.
主要方法:
- 豆粉蛋白的发酵,使用动物微生物的联盟.
- 研究过程参数,包括pH值,注射剂度,基质度和发酵时间.
- 优化微生物生长和生产氨的条件.
主要成果:
- 确定了最佳条件:pH值7,发酵72小时,10%的注射剂,10%的基质.
- 达到大约8000mg/L的生物氨产量.
- 通过HAB发酵证明了蛋白质转化为氨的成功.
结论:
- 鲁门HAB可以有效地用于生物氨生产.
- 这种生物方法为传统的氨合成提供了一个有希望的,环保的替代方案.
- 这些发现有助于开发生产氨的可持续方法,减少经济和环境负担.
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