State Key Laboratory of Materials-Oriented Chemical Engineering, College of Life Science and Pharmacy, Nanjing University of Technology, Nanjing, People's Republic of China.
Appl Biochem Biotechnol. 2010 Jan;160(1):244-54. doi: 10.1007/s12010-009-8649-1. Epub 2009 May 6.
To develop a cost-effective fermentation medium, spent brewer's yeast hydrolysate was evaluated as a nitrogen source for succinic acid production by Actinobacillus succinogenes NJ113 in glucose-containing media. Autolysis and enzymatic hydrolysis were used to hydrolyze the spent brewer's yeast cells to release the nutrients. The results showed that enzymatic hydrolysis was a more effective method due to the higher succinic acid yield and cell growth. However, the incomplete glucose consumption indicated existence of nutrient limitation. Vitamins were subsequently identified as the main limiting factors for succinic acid production using enzymatically hydrolyzed spent brewer's yeast as a nitrogen source. After the addition of vitamins, cell growth and succinic acid concentration both improved. As a result, 15 g/L yeast extract could be successfully replaced with the enzymatic hydrolysate of spent brewer's yeast with vitamins supplementation, resulting in a production of 46.8 g/L succinic acid from 68 g/L glucose.
为了开发一种具有成本效益的发酵培养基，评估了废啤酒酵母水解物作为氮源用于产琥珀酸细菌在含葡萄糖的培养基中的生产。使用自溶和酶解来水解废啤酒酵母细胞以释放营养物质。结果表明，由于琥珀酸产量和细胞生长更高，酶解是一种更有效的方法。然而，不完全的葡萄糖消耗表明存在营养限制。使用酶解废啤酒酵母作为氮源时，随后确定维生素是产琥珀酸的主要限制因素。添加维生素后，细胞生长和琥珀酸浓度都得到了改善。因此，可以成功地用含维生素的酶解废啤酒酵母代替 15 g/L 的酵母提取物，从 68 g/L 的葡萄糖中生产出 46.8 g/L 的琥珀酸。
