Optimization of L-leucine Fermentation

L-leucine 발효의 최적화

  • 신현철 (제일제당㈜ 종합연구소) ;
  • 하구선 (제일제당㈜ 종합연구소) ;
  • 조영제 (제일제당㈜ 종합연구소) ;
  • 전영중 (제일제당㈜ 종합연구소) ;
  • 김성준 (제일제당㈜ 종합연구소) ;
  • 이재홍 (제일제당㈜ 종합연구소)
  • Published : 1992.12.01

Abstract

The effects of pH, temperature and oxygen transfer rate(OTR) on L-Ieucine fermentation were investigated employing Corynebacterium glutamicum CH 1516 in 71 fermentor. The optimum pH, temperature and OTR were determined to be 7.0, $30^{\circ}C$ and 0.21 kmole $O_2$/$m^3{\cdot}hr$, respectively. For the values of OTR lower than 0.19 kmole $O_2$/$m^3{\cdot}hr$ a significant amount of lactic acid was accumulated, while the packed cell volume(PCV) was rapidly increased at higher OTR values above 0.23 kmole $O_2$/$m^3{\cdot}hr$ and glutamic acid was produced to some extent. Scale-up studies for L-Ieucine fermentation which was carried out in 12001 pilot scale fermentor reaffirmed the results of 71 fermentation. The optimum redox potential value for L-Ieucine production was found to be -150 to -170 mY.

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