Premium
Effect of reducing agents in an aerobic amino acid fermentation
Author(s) -
Kwong Simon C. W.,
Rao Govind
Publication year - 1992
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260400713
Subject(s) - dithiothreitol , fermentation , reducing agent , chemistry , glutathione , amino acid , corynebacterium glutamicum , biochemistry , redox , oxygen , food science , organic chemistry , enzyme , gene
This study focuses on the effects of the reducing agents, dithiothreitol (DTT) and glutathione (GSH), on amino acid production in aerobically growing Corynebacterium glutamicum . The problem of reducing agent addition affecting the dissolved oxygen level was solved by positioning the culture at a high dissolved oxygen level and feeding the reducing agent into the fermentor. We show that it is possible to lower the redox potential even in a highly aerobic environment. The addition of DTT to the fermentation during the growth phase caused a significant increase in specific amino acid production rate and total amino acids produced, as compared with a control. In contrast, GSH had an inhibitory effect. © 1992 John Wiley & Sons, Inc.