Wang D.-Y.,Tianjin University of Science and Technology |
Wang D.-Y.,Jining Xiehe Institute of Biotechnology |
Cai C.-K.,Jining Xiehe Institute of Biotechnology |
Yan R.-D.,Jining Xiehe Institute of Biotechnology |
And 2 more authors.
Xiandai Huagong/Modern Chemical Industry | Year: 2011
In order to enhance the level of L-tryptophan fermentation, the effects of operation conditions on L-tryptophan fed-batch fermentation by E. coli TRJH0709 in a 100L stirred fermenter are investigated. The results show that the operation conditions have significant effects on L-tryptophan fermentation. The optimal production of L-tryptophan is obtained when residual sugar mass concentration is 5 g/L, DO-control pulse fed-batch is adopted, sodium citrate mass concentration is 2 g/L, inoculum size is 5% and DO content is 10%-15%. Using a 1 m3 stirred fermenter to verify these experiment results, under the optimal condition, L-tryptophan production is stabilized at 40 g/L.