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第 36 卷第 4 期 精 细 化 工 Vol.36, No.4
201 9 年 4 月 FINE CHEMICALS Apr. 2019

食品与饲料用化学品
L-缬氨酸对 Streptomyces natalensis HW-2

合成纳他霉素的影响

王大红，张 颖，郑迎莹，陈亚欣，徐 鹏，王子旭

（河南科技大学 食品与生物工程学院 微生物资源开发与利用实验室，河南 洛阳 471023）

摘要：以 Streptomyces natalensis HW-2 为研究对象，考察了添加 L-缬氨酸对纳他霉素生物合成途径的影响。结
果表明：在纳他霉素发酵至 36 h 时添加 0.5 g/L L-缬氨酸，纳他霉素产量达到 1.83 g/L，比对照组提高了 84.85%。
添加 L-缬氨酸后引起菌体生物量降低和 pH 升高，而葡萄糖利用速率加快；胞内丙酮酸激酶（PK）、磷酸烯醇式
丙酮酸羧化酶（PEPC）和丙酮酸羧化酶（PC）活性增强，柠檬酸合酶（CS）活力降低了 26.57%；发酵液中丙
酮酸（色谱法）、草酰乙酸（色谱法）和乙酰辅酶 A（分光光度法）的含量分别提高了 80.50%、53.28%和 47.19%，
乙酸（色谱法）、丙酸（色谱法）和 α-酮戊二酸（色谱法）的含量分别提高了 16.98%、10.65%和 15.40%，而柠
檬酸（色谱法）的含量降低了 27.01%。
关键词：纳他霉素；Streptomyces natalensis HW-2；L-缬氨酸；前体；食品用化学品
中图分类号：TQ927; Q939.97 文献标识码：A 文章编号：1003-5214 (2019) 04-0708-07

Effect of L-Valine on Biosynthesis of Natamycin by
Streptomyces natalensis HW-2

WANG Da-hong, ZHANG Ying, ZHENG Ying-ying, CHEN Ya-xin, XU Peng, WANG Zi-xu
（Key Laboratory of Microbial Resources Development and Utilization, College of Food & Bioengineering, Henan
University of Science and Technology, Luoyang 471023, Henan, China）

Abstract: The effect of L-valine (L-Val) on biosynthesis pathway of natamycin by Streptomyces natalensis
HW-2 was investigated. The experimental results showed that the maximal yield of natamycin reached 1.83
g/L when the adding amount of L-Val was 0.5 g/L during the fermentation of Streptomyces natalensis HW-2
for 36 h, which was 84.85% higher than that of the control. The addition of L-Val resulted in a decrease of
biomass and an increase of pH, and an improvement of glucose utilization. The activities of pyruvate kinase
(PK), phosphoenolpyruvate carboxylase (PEPC) and pyruvate carboxylase (PC) in intracellular enhanced,
while that of citroyl synthetase (CS) decreased by 26.57%. Comparing with the control, the contents of
pyruvic acid, oxaloacetic acid, acetyl-CoA in the broth increased by 80.50%, 53.28% and 47.19%,
respectively. And, the contents of acetic acid, propionic acid and α-ketoglutaric acid increased by 16.98%,
10.65% and 15.40%, respectively. But, the content of citric acid decreased by 27.01%.
Key words: natamycin; Streptomyces natalensis HW-2; L-valine; precursors; food chemicals
Foundation items: National Natural Science Foundation of China (31401672); Fund of Young Teachers in
Colleges and Universities of Henan Province (2016GGJS-060)

食品在贮存中易受微生物侵袭，引起的霉变、 剂仍是食品加工保藏的有效手段之一。近年来，天
腐败给人类生活带来很大影响。据统计，世界上约 然防腐剂的研究与使用逐渐引起人们的关注，并已
有 20%~30%的食物因腐败而被浪费，同时腐败产生 成为当今食品保藏研究的热点。纳他霉素主要由纳
的有毒有害物质还危及人们的健康，添加食品防腐 塔尔链霉菌和褐黄孢链霉菌经发酵产生，是一种高

收稿日期：2018-06-16; 定用日期：2018-12-10; DOI: 10.13550/j.jxhg.20180441
基金项目：国家自然科学基金项目（31401672）；河南省高校青年骨干教师项目（2016GGJS-060）
作者简介：王大红（1980—），男，博士，副教授，E-mail：wangdahong2003@163.com。