氨基酸对出芽短梗霉发酵生产聚苹果酸的影响

Effects of amino acids on poly malic acid fermentation by Aureobasidium pullulans

摘要: 本文研究了添加氨基酸对出芽短梗霉A.pullulans CGMCC3337发酵生产聚苹果酸(PMLA)的影响。通过单因素实验和正交实验分别对氨基酸种类及其添加量进行优化。由单因素实验可知:天冬氨酸(Asp)、亮氨酸(Leu)、缬氨酸(Val)和苏氨酸(Thr)对菌体生长和PMLA合成最有利。由正交实验可知:氨基酸的最优组合为(g/L):天冬氨酸(Asp)0.4、亮氨酸(Leu)0.4、缬氨酸(Val)0.4、苏氨酸(Thr)0.4。在最优组合条件下获得的PMLA产量和分子量分别达到了57.89 g/L和8879 u,比未添加氨基酸获得的PMLA产量和分子量分别提高了40.92%和45.20%。

Abstract: The effects of added amino acids on poly malic acid(PMLA) fermentation by A. pullulans CGMCC3337 were studied,the types and adding amount of the amino acids were optimized by single factor experiment and orthogonal experiments. Single factor experiment showed that aspartic acid(Asp),leucine(Leu),valine(Val)and threonine(Thr) were favorable for the synthesis of PMLA and cell growth. Orthogonal experiment showed that the optimal combination of amino acids added(g/L):Asp 0.4,Leu 0.4,Val 0.4,Thr 0.4. Under the optimizing condition,the production and molecular weight of PMLA achieved 57.89 g/L and 8879 u,respectively. Compared with the previous,the production and molecular weight of PMLA were increased by 40.92% and 45.20%,respectively.