高级检索

    何伟, 冯涛, 王永红, 储炬, 张嗣良. 有机氮源氨基酸组成对克拉维酸发酵的影响[J]. 华东理工大学学报(自然科学版), 2013, (6): 669-674.
    引用本文: 何伟, 冯涛, 王永红, 储炬, 张嗣良. 有机氮源氨基酸组成对克拉维酸发酵的影响[J]. 华东理工大学学报(自然科学版), 2013, (6): 669-674.
    HE Wei, FENG Tao, WANG Yong-hong, CHU Ju, ZHANG Si-liang. Effect of Amino Acid Composition of Organic Nitrogen Sources on Clavulanic Acid Fermentation[J]. Journal of East China University of Science and Technology, 2013, (6): 669-674.
    Citation: HE Wei, FENG Tao, WANG Yong-hong, CHU Ju, ZHANG Si-liang. Effect of Amino Acid Composition of Organic Nitrogen Sources on Clavulanic Acid Fermentation[J]. Journal of East China University of Science and Technology, 2013, (6): 669-674.

    有机氮源氨基酸组成对克拉维酸发酵的影响

    Effect of Amino Acid Composition of Organic Nitrogen Sources on Clavulanic Acid Fermentation

    • 摘要: 棒状链霉菌(Streptomyces clavuligerus)在含有不同有机氮源的培养基中发酵合成克拉维酸时,效价会存在显著差异。实验运用聚类分析方法,从不同有机氮源氨基酸组成差异上研究其对克拉维酸合成的影响,结果发现,氮源蛋白质中天冬氨酸、谷氨酸、苏氨酸、赖氨酸和甲硫氨酸5种氨基酸对克拉维酸合成均有较大影响。与对照组相比,分别添加0.1 g/L天冬氨酸、谷氨酸、苏氨酸和赖氨酸后,克拉维酸效价分别提高了22.3%、39.3%、16.3%和6.3%,而添加0.1 g/L半胱氨酸后,克拉维酸效价降低23.3%。

       

      Abstract: The biosynthesis of clavulanic acid (CA) is significantly influenced by different kinds of organic nitrogen sources. In the present study, the effects of amino acid composition of different nitrogen sources on CA biosynthesis were analyzed by cluster analysis method. The result showed that aspartic acid, glutamic acid, threonine, lysine and methionine were the key factors affecting clavulanic acid production. The production of clavulanic acid increased remarkably with the supplement of aspartic acid, glutamic acid, threonine and lysine, which increased by 22.3%、39.3%、16.3% and 6.3%, respectively. However, the addition of methionine had a strong inhibitory effect on it(the production reduced by 23.3%).

       

    /

    返回文章
    返回