醋酸對重組大腸桿菌的影響

Effect of Acetic Acid on Recombinant Escherichia Coli

張玲玲(Ling-Ling Chang) ； 黃麗月(Lih-Yueh Hwang) ； 牟敦剛(Duen-Gang Mou)

《華岡工程學報》 6期 (1992/07) Pp. 19-26

https://doi.org/10.29987/CCUHKJE.199207.0002

摘要

醱酵反應常有副產品醋酸產生，對所要生產的產品有壓抑作用。在這裏我們所探討的是醋酸對重組大腸桿菌的菌體生長和重組蛋白質豬生長激素表現度的影響。由搖瓶實驗顯示，當醋酸的濃度大於0.1M時對菌體生長和重組蛋白質豬生長激素表現有明顯的壓抑作用。進行饋料一批式醱酵實驗，控制進料（主要是葡萄糖）流速，使得醱酵液葡萄糖濃度維持在0~1g/l，則在整個實驗過程副產品醋酸濃度都在維持在低維度（小於0.1M），所以顯示我們控制葡萄糖進料流速可以間接控制所產生醋酸濃度，則經過14~16小時醱酵，菌體達40-50OD600，豬生長激素表現度占全部蛋白質30~40%。

並列摘要

There is a by-product acetic acid produced in fermentation processes. We studied the effect of acetic acid on cell growth and recombinant porcine somatotropin for recombinant Escherichia coil. It was obvious to depress cell grwoth and recombinant protein expression level when acetic acid concentration larger than 0.1M in shaker flasks. The acetic acid concentration matained smaller than 0.1M by controlling the feeding rate in fed-batch fermentaion, then it took 14-16 hours to achieve cell density 40-50OD600 and porcine somatotropin expression level 30-40%