Study on Fermentation and Conversion of L-cysteine by Pseudomonas sp. F-12

Abstract

Abstract: L-cysteine has been widely applied in food and pharmaceuticals. In this study, different fermentation strategies of Pseudomonas sp. F-12 transforming DL-ATC to L-cysteine were investigated. The results showed that the highest enzyme activity of 15 g/L DL-ATC batch fermentation was 149.1 U/mL, specific activity was 70.9 U/mg DCW. The highest enzyme activity of two phase fermentation using 15 g/L DL-ATC was 313.3 U/mL, 2.1 times higher than the batch fermentation. The amount of DL-ATC was reduced to 5 g/L. In this study, the major factors on the biotransformation of L-cysteine by Pseudomonas sp. F-12 were investigated. The optimal reaction conditions for cells were 30℃, pH 8.0. The addition of organic solvents could change cellular permeability and enhance the production of L-cysteine by 7.16 times. The maximum conversion of L-cysteine was 93.3%. 0.1 mmol/L Fe²⁺ benefitted the reaction, while 0.1 mmol/L Co²⁺, Zn²⁺, Ni²⁺ and other heavy metal ions inhibited transformation.

Key words: Pseudomonas, sp. F-12 L-cysteine, DL-ATC, Fermentation, Bioconversion

Zhao Jingnan, Li Zhimin, Ye Qin. Study on Fermentation and Conversion of L-cysteine by Pseudomonas sp. F-12[J]. Biotechnology Bulletin, 2014, 0(10): 207-214.

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