Abstract
In order to discuss the effect of yeast extract on ε-poly-L-lysine (ε-PL) fermentation, the effect of yeast extract which are from different factories on fermentation of Streptomyces diastatochromogenes 6#-7 was performed. The result shows that there is a significant difference when adding yeast extract which are from different factories (p < 0.05), yet no significant difference in yeast extract which are from different production date of same factory (p > 0.05).In addition, the effect of different concentration of yeast extract in medium on fermentation of strain 6#-7 was investigated. When the concentration of yeast extract is 15 g/L, the ε-PL yield of strain 6#-7 can be up to 1.34 g/L and has a 6-fold enhancement compared to the group without yeast extract. The study of the key enzyme activities indicated that the improvement of ε-PL may be due to the concentration of yeast extract and the growing status of cell can be evaluated by the value of aspartokinase (Ask), ε-PL synthetase (Pls) and homoserine dehydrogenase (HSD).
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Acknowledgements
We are grateful for financial support from the National Natural Science Foundation of China (Project 21276197), the National High-tech R&D Program (863 Program) (2013AA102106), the Tian** science and technology commissioner project (15JCTPJC59700) and the National Key Technology Support Program (No. 2015BAD16B04).
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Guo, F., Zheng, H., Zhang, X., Cheng, Y., Tan, Z., Jia, S. (2018). Effect of Yeast Extract on Production of ε-poly-L-lysine by Streptomyces diastatochromogenes . In: Liu, H., Song, C., Ram, A. (eds) Advances in Applied Biotechnology. ICAB 2016. Lecture Notes in Electrical Engineering, vol 444. Springer, Singapore. https://doi.org/10.1007/978-981-10-4801-2_24
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DOI: https://doi.org/10.1007/978-981-10-4801-2_24
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