| 氨基酸补料对伊枯草菌素A发酵的影响 |
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| 引用本文： | 肖松,彭文璟,许锬,任艳丽,周金燕,钟娟,谭红,.氨基酸补料对伊枯草菌素A发酵的影响[J].植物保护,2013,39(6):43-49. |
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| 作者姓名： | 肖松 彭文璟 许锬 任艳丽 周金燕 钟娟 谭红 |
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| 作者单位： | 1. 中国科学院环境与应用微生物重点实验室(成都生物研究所)，成都610041；2. 四川省环境微生物重点实验室，成都610041；3. 中国科学院大学，北京100049 |
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| 摘 要： | 对枯草芽胞杆菌(Bacillus subtilis ZK8)进行4种不同工艺(分批发酵和3种氨基酸浓度的补料分批发酵)的发酵，测定并分析了发酵过程中各时间点样品中菌量、伊枯草菌素A (iturin A)的效价、还原糖、总氮及16种游离氨基酸的含量及变化趋势。结果表明，在工艺2 (补料浓度分别为天冬氨酸55 mg/L,谷氨酸12 mg/L,脯氨酸6 mg/L)发酵条件下，枯草芽胞杆菌ZK8菌量最高，达2.163×1010个/mL，比分批发酵(对照组)提高9.5%；在工艺1(补料浓度分别为天冬氨酸50 mg/L,谷氨酸9 mg/L,脯氨酸5 mg/L)发酵条件下，iturin A效价最高，达20 101.1 U，比对照提高了93.94%。
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| 关 键 词： | 伊枯草菌素A 发酵 氨基酸 效价 |
Influences of amino acid addition on iturin A fermentation |
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| Institution: | 1. Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu610041, China; 2. Key Laboratory of Environmental Microbiology of Sichuan Province, Chengdu610041, China; 3. University of Chinese Academy of Sciences, Beijing100049, China |
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| Abstract: | Batch and fed batch fermentation of Bacillus subtilis ZK8 were carried out to investigate the effects of amino acid addition on iturin A fermentation. Biomass, potency of iturin A, reducing sugar, total nitrogen and 16 free amino acid concentrations were detected and analyzed during 4 different fermentation processes. In fed batch fermentation, the highest biomass, 2.163×10 10 cells/mL, was achieved in process 2 with Asp, Glu and Pro at 55 mg/L, 12 mg/L and 6 mg/L, respectively, and the biomass increased by 9.5% compared with batch fermentation. The maximum potency reached 20 101.1 U in process 1 when Asp, Glu and Pro was added at 50 mg/L,9 mg/L and 5 mg/L, respectively, and the potency was raised by 93.94% in comparison with batch fermentation. |
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| Keywords: | iturin A fermentation amino acid potency |
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