陈国,王珍珠,陈宏文,方柏山

• 1:华侨大学化工学院生物工程与技术系

摘要(Abstract)：

罗伊氏乳杆菌(Lactobacillus reuteri)是一种新型的益生菌,为深入了解该菌代谢葡萄糖和甘油特性,采用发酵初期、对数期、静止期不同甘油添加策略,对发酵罐中L.reuteri CG001利用葡萄糖/甘油共底物发酵过程中代谢产物变化情况进行了探讨。结果表明,无论在何时加入甘油均会引起细胞代谢途径的迁移。初始时加入甘油,葡萄糖主要走乳酸和乙酸途径,净生成的NADH主要用于甘油代谢途径,因此会生成较多的1,3-丙二醇;对数期加入甘油,细胞同样会缓慢从乙醇途径向乙酸途径迁移,并在初期积累一定的3-羟基丙醛,继续加入葡萄糖后3-羟基丙醛迅速转化成1,3-丙二醇,最终发酵液中几乎检测不到3-羟基丙醛;静止期加入甘油,细胞能够积累较多的3-羟基丙醛,较高浓度3-羟基丙醛会导致细胞自身的死亡,同时观察到细胞具有利用自身代谢产物乳酸逆向生成乙酸,从而调节代谢过程中NADH/NAD的能力。

关键词(KeyWords)： 罗伊氏乳杆菌;代谢;添加策略;1,3-丙二醇;3-羟基丙醛

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金(20906035);; 华侨大学基本科研业务费专项基金(JB-SJ1008);; 福建省自然科学基金(E0810017)

作者(Author): 陈国,王珍珠,陈宏文,方柏山

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