L-Valine Fermentation And Its Purification

L-valine,one of eight essential amino acids can not be synthesized by the human body,only from the outside intake.It is very important in all aspects of the feed,food and pharmaceutical applications.In many aspects of human production and life are indispensable.In the industrial production of valine removal of similar nature amino acids such as leucine and isoleucine,is an urgent need to be solved.The use of diethyl sulfate as a single mutagen to mutagenesis of Candida tropicalis,and then a isoleucine auxotrophic strains are screened..Conditions of L-valine fermentation process were optimized.It is determined that the shake flask fermentation conditions were as follows:glucose 15%,ammonium sulfate 5%,solid corn steep liquor 0.05%,potassium dihydrogen phosphate 0.1%,magnesium sulfate 0.05%,biotin 50?g/L and loading quantity of liquid for 30 ml/500 ml.Optimized the production of L-valine is up to 52.8 g/L.L-valine production increased when compared to unoptimized 22%.Isoleucine auxotroph strain was used for fermentation.Adding Isoleucine auxotrophic into L-valine which contain 5%isoleucine.So you can make the isoleucine is consumed completely in L-valine crude products.To remove isoleucine,the purity of L-valine was increased.