Effect of biosurfactant sophorolipids on Rhizomucor miehei lipase fermentation by Aspergillus oryzae

Bioresources and Bioprocessing

Xu Li¹  Qianqian Zhang¹  Ju Chu¹  Lei Sun¹  Zhiyue Xiong¹  Yonghong Wang¹  Xiwei Tian¹  Guiwei Tian²  Yiming Yang² 

[1] State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, P.O. box 329, 130 Meilong Road, 200237, Shanghai, People’s Republic of China;Wilmar Biotechnology R&D Center Co., Ltd, 200137, Shanghai, China;

关键词: Rhizomucor miehei;    Aspergillus oryzae;    Sophorolipids;    Morphology;    Amino acid;   

DOI  :  10.1186/s40643-021-00433-y

来源: Springer

【 摘 要 】

In this study, the effect of biosurfactant sophorolipids (SLs) on Rhizomucor miehei lipase (RML) fermentation by Aspergillus oryzae was investigated. With the exogenous addition of 0.3% (w/v) SLs in the initial medium, the RML activity reached 430.0 U/mL, an increase of 25.0% compared to the control group. Subsequently, the physiological metabolic responses of A. oryzae to the addition of SLs were further explored. The results showed that though SLs had almost no effect on the RML secretion, it would affect the morphology of the cells. During the late phase of the fermentation, the proportion of middle pellets, which was generally considered as an energetic and stable state for enzyme production was increased with the addition of SLs. Simultaneously, the viscosity of fermentation broth was reduced, which facilitated the increase of oxygen transfer, thereby improving the RML production. Finally, it could be found that the addition of SLs significantly increased the contents of precursor amino acids, especially for those rank first and second of the RML composition, and it could promote the synthesis of RML.

【 授权许可】

CC BY