Improvement of ε-Poly-l-lysine Production by Co-Culture Fermentation Strategy

نویسندگان

چکیده

ε-poly-l-lysine (ε-PL) has been routinely used as a natural and safe preservative for many years in the food industry. However, most existing production methods struggle to achieve low cost high simultaneously. In this work, we present co-culture fermentation strategy enhance ε-PL production. Specifically, screened strain from five different strains that could be co-cultured with Streptomyces albulus raise of ε-PL. Subsequently, single factor experiment response surface design were optimize conditions further improve Moreover, optimal process was successfully verified 2-L fermentor fed batch fermentation. The reached 27.07 ± 0.47 g/L by 144 h. Compared (S. albulus) fermentation, increased 31.47%. At same time, amount bacteria 19.62%, which means synthesis ability had improved. All obtained results showed great potential large-scale provide new biosynthesis.

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ژورنال

عنوان ژورنال: Fermentation

سال: 2023

ISSN: ['2311-5637']

DOI: https://doi.org/10.3390/fermentation9070626