短小芽孢杆菌脂肪酸羟基化发酵特性与培养条件优化

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短小芽孢杆菌脂肪酸羟基化发酵特性与培养条件优化
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基金项目:国家自然科学基金项目(30840012)

Fermentation Characters of Fatty Acids Hydroxylation and Optimization of Culture Conditions by Bacillus pumilus

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利用一株具有转化油酸进行羟基化的短小芽孢杆菌(Bacillus pumilus)突变株M-F641发酵生产具有重要功能的ω-羟基脂肪酸。以细胞生长、NADPH生成及油酸转化产物为测定指标,研究了培养基的最佳碳源及其发酵工艺条件;在单因素实验的基础上,采用响应面分析法,以油酸转化率作为指标,优化了发酵工艺条件,并对优化后的发酵条件进行了验证。结果表明,最佳碳源为葡萄糖,其最佳初始质量浓度为20 g/L,最佳发酵条件为:温度30℃、pH 7.4、装液量60mL/250 mL。在此条件下油酸转化率为74.58%,ω-羟基脂肪酸产率达22.3%。在优化的发酵条件下羟基脂肪酸生产效率得到了显著的提高。

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A mutated strain of Bacillus pumilus M-F641 was used for production of ω-hydroxy fatty acids(ω-HFA)by bio-conversion of oleic acid.The optimum carbon source of the medium and fermentation conditions were investigated for the cell growth,NADPH content and conversion yield of oleic acid as index.On the basis of single factor experiment,the optimal fermentation condition was obtained by response surface methodology,using the oleic acid conversion rate as index.Further experiment was conducted under the optimal culture condition.The optimum conditions were listed as follows:the glucose concentration 20 g/L,the environmental conditions were 30℃,pH 7.4 and 60 mL in 250mL flask,respectively.Under the optimum conditions,oleic acid transformation yield was achieved at 74.58%,and the ratio of ω-HFA with total oleic acid was 22.3%.ω-HFA production yield was significantly improved under the optimized fermentation conditions.

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吴立新,吴祖芳.短小芽孢杆菌脂肪酸羟基化发酵特性与培养条件优化[J].食品与生物技术学报,2011,30(4):602-608.

WU Li-xin, WU Zu-fang. Fermentation Characters of Fatty Acids Hydroxylation and Optimization of Culture Conditions by Bacillus pumilus[J]. Journal of Food Science and Biotechnology,2011,30(4):602-608.

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在线发布日期: 2014-06-17
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