连 战，李天罡，王松江，郭传庄，孙瑞成，梁炜超，吕志飞，李小双，房夕杰，王建彬^*

（东晓生物科技股份有限公司，潍坊 262218）

摘要：为提高L-精氨酸的发酵产量，实现L-精氨酸的高效工业化生产，对产L-精氨酸的大肠杆菌发酵过程控制进行研究。通过调节葡萄糖与硫酸铵流加速度改善供氧策略，在连续补料的基础上，建立了溶氧反馈补料和pH反馈调节的过程调控方法。结果表明，与连续补料相比，溶氧反馈补料对L-精氨酸产量、糖酸转化率均明显提升，其中L-精氨酸产量为91.2g/L，提升了26.67%；糖酸转化率为46.65%，提升了23.97%。经多批次小试发酵验证，平均L-精氨酸产量为90.4g/L，平均糖酸转化率为47.02%。该研究为大肠杆菌高产L-精氨酸提供了一种有效的过程控制策略，也为L-精氨酸工业化生产奠定了理论基础。

关键词：L-精氨酸；发酵过程控制；溶氧反馈；pH反馈；转化率

中图分类号：TQ920.6 文献标识码：A 文章编号：1674-506X（2024）04-0041-0006

Research on Control of L-arginine Fermentation Process

LIAN Zhan，LI Tiangang，WANG Songjiang，GUO Chuanzhuang，SUN Ruicheng，LIANG Weichao，LV Zhifei，LI Xiaoshuang，Fang Xijie，WANG Jianbin^*

（Dongxiao Biotechnology Co.，Ltd.，Weifang 262218，China）

Abstract：In order to improve the fermentation yield of L-arginine and realize the efficient industrial production of L-arginine，the fermentation process control of L-arginine-producing Escherichia coli was studied. The oxygen supply strategy is improved by adjusting the acceleration of glucose and ammonium sulfate flow. On the basis of continuous feeding，the process control method of dissolved oxygen feedback feeding and pH feedback regulation is established. Under this method，the level of acid production and the conversion rate of sugar and acid were significantly improved compared with continuous feeding，among which acid production was 91.2 g/L，a relative increase of 26.67%，and the conversion rate of sugar and acid was 46.65%，a relative increase of 23.97%. The average acid production was 90.4 g/L， and the average sugar and acid conversion rate was 47.02% after the validation of multiple batches of small- scale fermentation. The research provides an effective process control strategy for the production of L-arginine by Escherichia coli， and also provides a reference for the industrial production of L-arginine.

Keywords：L-arginine；control of fermentation process；dissolved oxygen feedback；pH feedback；conversion rate

doi：10.3969/j.issn.1674-506X.2024.04-007

收稿日期：2023-10-15

基金项目：国家重点研发计划项目（2023YFD1300700）

作者简介：连战（1992-），男，硕士，工程师。研究方向：微生物发酵控制及研发。

*通信作者：王建彬（1987-），男，硕士，高级工程师。研究方向：微生物发酵控制及研发。

引用格式：连战，李天罡，王松江，等.L-精氨酸发酵过程控制研究［J］.食品与发酵科技，2024，60（4）：41-45，103.