P. syringae pv. glycinea M-18生产冠菌素补料发酵工艺优化研究

【目的】提高丁香假单胞菌大豆致病变种高产突变株P. syringae pv. glycinea M-18,发酵生产冠菌素的产量。【方法】研究补料分批发酵过程中初始葡萄糖浓度、葡萄糖补加浓度、补加时间、补加次数、补加三氯化铁的浓度及pH对发酵产生的影响,并在5 L发酵罐中进行放大试验。【结果】在5 L发酵罐中,自发酵后84 h起,保持葡萄糖浓度在5—2 g.L-1,初始葡萄糖浓度为10 g.L-1,发酵后84 h每升发酵液补加0.005 mmol三氯化铁,发酵过程中用40 g.L-1的MgCO3来调控pH在6.7左右,与对照相比冠菌素的产量显著提高,最高达31%。【结论】在发酵过程中将葡萄糖控制在一个较合适的范围内可以显著提高P. syringae pv. glycinea M-18发酵生产冠菌素的产量。

Study on Fed Batch Fermentation of Producing Coronatine with P.syringae pv.glycinea M-18

【Objective】 Fermentation technology was explored to increase the yield of coronatine which was producted by a high-producing mutant strain Pseudomonas syringae pv. glycinea M-18. 【Method】 The effect of initial glucose concentration, feeding concentration of glucose, feeding time, feeding times and pH were investigated in shaker firstly and then in 5 L stirred bioreactors. 【Result】 The experiment results showed that with an initial glucose concentration at 10 g•L-1, feeding 0.005 mmol FeCl3 per litre fermentation broth after 84 h, keeping glucose concentration between 5-2 g•L-1 and buffer pH at 6.7 with 40 g•L-1 MgCO3, the production of coronatine increased by 31% in the fed batch fermentation compared with batch fermentation.【Conclusion】 The production of coronatine produced by P. syringae pv. glycinea M-18 can be increased evidently when the concentration of glucose was controlled in a appropriate range.