National and Local United Engineering Lab of Metabolic Control Fermentation Technology, Tianjin University of Science & Technology, Tianjin, PR China.
College of Biotechnology, Tianjin University of Science & Technology, Tianjin, PR China.
Bioengineered. 2021 Dec;12(1):1078-1090. doi: 10.1080/21655979.2021.1906028.
Various process intensification methods were proposed to improve the yield, quality, and safety of fermented products. Here, we report the enhancement of L-leucine production by CP using ultrasound-assisted fed-batch fermentation. Response surface methodology was employed to optimize the sonication conditions. At an ultrasonic power density of 94 W/L, frequency of 25 kHz, interval of 31 min, and duration of 37 s, CP produced 52.89 g/L of L-leucine in 44 h, representing a 21.6% increase compared with the control. The production performance of L-leucine was also improved under ultrasonic treatment. Moreover, the effects of ultrasound treatment on the fermentation performance of L-leucine were studied in terms of cell morphology, cell membrane permeability, and enzyme activity. The results indicate that ultrasonication is an efficient method for the intensification of L-leucine production by CP.
各种过程强化方法被提出以提高发酵产品的产量、质量和安全性。在这里，我们报告了使用超声辅助分批发酵来提高 L-亮氨酸产量的 CP。响应面法被用于优化超声条件。在超声功率密度为 94 W/L、频率为 25 kHz、间隔为 31 分钟和持续时间为 37 秒的条件下，CP 在 44 小时内生产了 52.89 g/L 的 L-亮氨酸，与对照相比增长了 21.6%。在超声处理下，L-亮氨酸的生产性能也得到了提高。此外，还从细胞形态、细胞膜通透性和酶活性等方面研究了超声处理对 L-亮氨酸发酵性能的影响。结果表明，超声处理是强化 CP 生产 L-亮氨酸的有效方法。
