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Bulletin of Fermentation Science and Technology >

2017 , Vol. 46 >Issue 4: 216 - 219

DOI: https://doi.org/10.16774/j.cnki.issn.1674-2214.2017.04.006

Influence of the addition of corn steep liquor and surfactants on fermentative production of α-ketoglutarate

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  • 1． Post-Doctoral Research Center，Lotus Health Group Co． ，Ltd． ，Xiangcheng 466200，China; 2． College of Biotechnology，Tianjin University of Science and Technology，Tianjin 300457，China; 3． National and Local United Engineering Lab of Metabolic Control Fermentation Technology，Tianjin 300457，China

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Abstract

In this study，the influence of corn steep liquor and surfactants addition on fermentative production of α-ketoglutarate by Corynebacterium glutamicum GKGD was investigated． The production of α-ketoglutarate was significantly improved by adding corn steep liquor in the initial fermentation medium and adding appropriate amount of Tween 60 at the beginning of acid-producing phase． The results indicated that Tween 60 was more effective in promoting the secretion of α-ketoglutarate than Tween 80． The α-ketoglutarate production achieved the highest value of 17． 9 g /L with 6 mL /L of corn steep liquor and 1 mL /L of Tween 60 added．

Key words： Corynebacterium glutamicum; α-ketoglutarate; corn steep liquor; surfactant

Cite this article

HAN Hongjun，GAO Lidong，ZHANG Shuntang，LI Yanjun，CHEN Ning . Influence of the addition of corn steep liquor and surfactants on fermentative production of α-ketoglutarate[J]. Bulletin of Fermentation Science and Technology, 2017 , 46(4) : 216 -219 . DOI: 10.16774/j.cnki.issn.1674-2214.2017.04.006

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