摘要
将透明颤菌血红蛋白(VHb)基因转化至苏氨酸发酵基因工程株E.coli中,研究了导入VHb基因对苏氨酸发酵生产的影响。结果表明,改造后苏氨酸发酵菌对营养物质的利用效率增加。以不同碳源发酵时,摇床培养提高苏氨酸产量28.7%～55.4%,以不同氮源发酵时提高产酸7.4%～36.1%。导入VHb基因对菌体生长动力学的影响较小,但对苏氨酸产酸动力学曲线作用较显著。基因改造提高了菌株的生长与苏氨酸合成能力,并能缓解摇床转速较低时供氧对发酵的限制。
Vitreoscilla hemoglobin（VHb） gene was expressed in E.coli to study the effect on L-threonine production.The results showed that the expression of VHb gene enhanced the use efficiency of fermentation strain to nutritments.It made the L-threonine production increase by 28.7%～55.4% with different carbon resources and 7.4%～36.1% with different nitrogen resources by shaking culture.It had little influence on cell growth kinetics,but had obvious influence on L-threonine producing kinetics curves.The expression of VHb gene promoted the strain growth and L-threanine production and could reduce the restriction of oxygen supply on fermentation at low shaking speed.
出处
《山东农业科学》
2011年第4期96-99,共4页
Shandong Agricultural Sciences
基金
山东省农业科学院青年基金项目"高产苏氨酸基因工程菌的构建及产酸条件优化"(2007YQN026)资助
关键词
透明颤菌
血红蛋白
苏氨酸发酵
Vitreoscilla
Hemoglobin
Threonine fermentation
