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PDF(991 KB)
PDF(991 KB)
链霉菌转化阿魏酸生产香草酸
Streptomyces biotransformation of ferulic acid to vanillic acid
选育一株链霉菌Streptomyces 2036，能将阿魏酸转化为香草酸。通过培养基和发酵条件的优化，确定较适培养条件为：葡萄糖5g/L，酵母粉5g/L；最佳发酵条件为：pH5.0，摇瓶装液量50mL/250mL，转速130r/min，发酵温度30℃。在该条件下，链霉菌可在转接培养16h后添加阿魏酸溶液，经12h可将1g/L的底物阿魏酸转化为0.261g/L的香草酸，摩尔转化率为30.2%。
Streptomyces 2036 was screened for its ability to transform ferulic acid to vanillic acid. The optimal medium was found to contain glucose (5g/L) and yeast extract (5g/L). Cultures in 250mL flasks containing 50mL medium were brought to pH 5.0 and incubated by shaking at 150r/min at 30℃. Under these conditions, Streptomyces 2036 produced vanillic acid when ferulic acid was added 16h after inoculation. After a further 12h, 1g/L ferulic acid was transformed to 0.261g/L vanillic acid with a molar yield of 30.2%. It was shown that intracellular enzyme was mainly responsible for catalyzing the transformation of ferulic acid to vanillic acid.
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