Studies On The Microbial Fermentation By Schizosaccharomyces Promb And The Kinetics Study Of CoQ₁₀

The production of CoQ10 by microbe fermentation is the most hopeful method to be industrialized. The Schizosaccharomyces promb 2.1794 was selected as the wild strain in the research, a highly yielding strain, S.promb B 2.1794, was gained by the inducement. Fermented by S,promb B 2.1794 with optimal culture medium and fermentation conditions, the yield of CoQ10 was increased from 9.64 mg/L to 26.85 mg/L. The fermentation kinetics of CoQio under the conditions above was investigated and the kinetic models, which could guide the industrialized production of CoQ10, were established.The complexity of the fermentation product and the low output rate made the extraction and purification of CoQio very difficult and the cost of mensuration was also increased. This paper compared several common extraction methods and the alkali saponification method was chosen eventually. For the UV method could be used in measuring the CoQ10 extracted from fermentation output, the pertinence between the HPLC method and UV method used in the mensuration of CoQ10 was analyzed.At present, the product rate of the strains used in the fermentation was relatively low. The paper discussed the possibility of microbe transformation method which use the precursor compound such as solanesol and para-hydroxybenzoate as the substrate to product the CoQ10. By experiment, the adding mode of the solanesol and para-hydroxybenzoate were determined. The production of CoQ10 by microbe transformation method reached to 50.23 mg/L including 27.89 mg/L extracted from inner cell and 22.34 mg/L gained in the fermentation solution.