Effect of Yeast Extract on L-Tryptophan Production in Batch Culture of Escherichia coli

Xiong Chen; Zi Wei Jin; Xiao Li; Zhi Wang

doi:10.4028/www.scientific.net/AMR.807-809.2009

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 807-809Effect of Yeast Extract on L-Tryptophan Production...

Effect of Yeast Extract on L-Tryptophan Production in Batch Culture of Escherichia coli

Abstract:

The effects of different yeast extracts (YEs) and the growth-limiting factors (L-leucine) on the growth of Escherichia coli and the yield of L-tryptophan (Trp) were investigated in this study. YE A was most beneficial for the Trp production and DCW among five YEs. The maximum DCW was 0.646 g/L (36.6% higher than the control) when 0.4845 g/L Leu was supplemented in 100 ml media in a 500 ml flask, and the maximum yield of Trp was 0.0259 g/L, which was about 52.4% higher than the control (0.0170 g/L). Furthermore, the maximum DCW was up to 23.9 g/L (34.3% higher than the control) when 0.4845 g/L Leu was supplemented in a 10 L fermenter, and the maximum yield of Trp was 0.983 g/L, which was about 34.8% higher than the control (0.729 g/L). These results indicated that Leu was beneficial for the growth of Escherichia coli and the yield of Trp.

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Advanced Materials Research (Volumes 807-809)

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2009-2013

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https://doi.org/10.4028/www.scientific.net/AMR.807-809.2009

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September 2013

Authors:

Xiong Chen, Zi Wei Jin, Xiao Li, Zhi Wang

Keywords:

Escherichia coli, Growth-Limiting Factors, L-Tryptophan, Yeast Extract

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