产物对谷氨酸发酵形成的抑制作用。
Product inhibition of the fermentative formation of glutamic acid.
作者信息
Nunheimer T D, Birnbaum J, Ihnen E D, Demain A L
出版信息
Appl Microbiol. 1970 Aug;20(2):215-7. doi: 10.1128/am.20.2.215-217.1970.
Abstract
The addition of penicillin to cells of Corynebacterium glutamicum growing in 5-liter fermentors initiated the excretion of glutamic acid. The rate of glutamate production in fermentors declined continuously with time and reached 75% of the initial rate in 24 hr after penicillin had been added. The addition of glutamate to resting cell suspensions had only a slight effect on sugar utilization but caused a marked decrease in glutamate excretion. It is suggested that the high level of glutamate accumulating in the fermentation broth is responsible for inhibiting its own production.
摘要
向在5升发酵罐中生长的谷氨酸棒杆菌细胞中添加青霉素，引发了谷氨酸的分泌。发酵罐中谷氨酸的产生速率随时间持续下降，在添加青霉素后24小时达到初始速率的75%。向静止细胞悬液中添加谷氨酸对糖的利用仅有轻微影响，但导致谷氨酸分泌显著减少。有人认为，发酵液中积累的高水平谷氨酸是抑制其自身产生的原因。
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