DL-α-ブロム酪酸からイソロイシン生産における培養条件の検討 : 醗酵法によるアミノ酸の工業的製造法に関する研究(第3報)

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Culture conditions for the fermentative production of _L-isoleucine from _DL-α-bromobutyric acid (BB) were studies.1) Isoleucine-producing strains were preserved by lyophilization, oil sealing, deep freezing, and periodic transfer. No difference in the isoleucine-produing ability was observed among the strains preserved by these different medthods. 2) Media for seed culture were studied and the proper concentration of BB was as follows : Seed culture (BB 0%)→Seed culture (BB 1.6%)→Producing culture (BB 3.2%), 3) An isoleucine yield of around 14 g/l was achieved when the growth of the seed culture was 1/3〜1/2 of the maximum growth. 4) Foam was generated vigorously during fermentation. The addition of large amounts of antifoam agent inhibited cell growth, so chemical and mechanical defoamers were studied. 5) Scale-up of fermenters was carried out as follows : (1) The oxygen transfer rate of each fermenter was measured.(2) The condition of aeration and agitation was studied in a 5l jar fermenter, the optimum condition was 1.2×10^<-6> g mole O_2/l・min of oxygen transfer rate.(3) The culture condition was scaled-up to 100l and 600l tanks based on the oxygen transfer rate, and isoleucine was formed in good yield.6) Fifty per cent yield of isoleucine crystals was obtained from the culture broth. The crystals satisfied the standards set for food additives wit respect to specific rotational rate, content, adn weight loss in drying.
社団法人日本生物工学会の論文
1974-01-25

DL-α-ブロム酪酸からイソロイシン生産における培養条件の検討 : 醗酵法によるアミノ酸の工業的製造法に関する研究(第3報)

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