Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Continuous Fermentationof L-Lysine by Immobilized Corynebacterium glutamicum

Corynebacterium glutamicum 고정화균체에 의한 L-라이신 연속발효

  • Published : 1994.04.01
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Abstract

For the improvement of L-lysine productivity, development of the continuous fermentation system by a bioreactor assembly was attempted. Primarily, optimal conditions on the whole cell immobilization of Corynebacterium glutamicum ATCC21514 were studied and 76.2% of immobilization ratio was obtained when the cells were entrapped with 4% k-carrageenan showing 4.0kg gel strength. A bioreactor system was set up using the immobilized cells was applied for the continuous production of L-lysine. The results obtained under the optimum conditions were compared with those of the batchwise fermentation. Experimental results obtained from 14 day continuous fermentation showed 36.7% of sugar conversion to L-lysine while the productivity of L-lysine was disclosed as 4.96mg/ml mg-dry cell weight /hr which is 2.5times and 4.1 times higher than those of the batchwise fermentation by the intact cells and by the immobilized cells, respectively.

L-라이신 생산성의 향상을 목적으로 생체반응기를 이용한 연속발효시스템의 개발을 시도하였다. 먼저, Corynebacterium glutamicum ATCC 21514균체의 고정화조건에 대하여 검토하였는데 균체를 4% k-carrageenan에 포괄하였을 때 76.2%의 고정화율을 나타내었고, 겔강도는 4.0kg이었다. 이 고정화균체를 사용하여 생체반응기를 제작하여 L-라이신의 연속생산에 응용하였으며, 최적조건하에서 얻은 결과를 회분식의 결과와 비교하였다. 14일간의 연속발표에서 얻는 실험결과 공급당의 L-라이신으로의 전환율은 36.7%이었고, L-라이신의 생산성은 4.96mg/ml/mg-dry cell weight/hr로서 생균체나 고정화균체에 의한 회분식발효의 경우에 비하여 각각 2.5배와 4.1배 높았다.

Keywords

References

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