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首页> 外文期刊>Bioprocess and Biosystems Engineering >Maintaining high anaerobic succinic acid productivity by product removal
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Maintaining high anaerobic succinic acid productivity by product removal

机译：通过去除产品保持高厌氧琥珀酸生产率

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During dual-phase fermentations using Esche-richia coli engineered for succinic acid production, the productivity and viable cell concentration decrease as the concentration of succinic acid increases. The effects of succinic acid on the fermentation kinetics, yield, and cell viability were investigated by resuspending cells in fresh media after selected fermentation times. The cellular succinic acid productivity could be restored, but cell viability continuously decreased throughout the fermentations by up to 80% and subsequently the volumetric productivity was reduced. Omitting complex nutrients in the resuspension media had no significant effect on cellular succinate productivity and yield, although the viable cell concentration and thus the volumetric productivity was reduced by approximately 20%. By resuspending the cells, the amount of succinate produced during a 100-h fermentation was increased by more than 60%. The results demonstrate that by product removal succinic acid productivity can be maintained at high levels for extended periods of time.
机译：在使用专为制造琥珀酸而生产的大肠杆菌进行的双相发酵过程中，生产率和活细胞浓度随着琥珀酸浓度的增加而降低。在选定的发酵时间后，通过将细胞重悬于新鲜培养基中，研究了琥珀酸对发酵动力学，产量和细胞活力的影响。可以恢复细胞琥珀酸的生产率，但是在整个发酵过程中，细胞活力持续降低高达80％，随后体积生产率降低。尽管活细胞浓度降低，但容积生产力降低了约20％，但在重悬浮培养基中省略复杂的养分对细胞琥珀酸酯的生产率和产量没有显着影响。通过重悬细胞，在100小时发酵过程中产生的琥珀酸盐数量增加了60％以上。结果表明，通过去除产物，琥珀酸的生产率可以长时间保持较高水平。

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