Abstract: Aminotransferase is one kind of important enzymes for the enzymatic preparation of amino acid. In the paper, the condition of fermentation for aminotransferase is optimized by low sensitivity robustness design according to the stability of fermentation process. After experiments, the volume of air and velocity of agitation are the two main factors affecting the production of enzyme, while other factors such as bath, pH value and temperature do not affect the fermentation result. The optimium condition is: air 0.6 L·min^-1, agitation 500 r·min^-1, pH6.5, 35℃, C. S. L2%. The results of fermentation with aminotransferase are very stable.

摘要： 转氨酶是酶法生产氨基酸工艺中的重要酶种,高产量的酶必须涉及菌体的生长和酶的合成需要.从酶发酵过程的稳健性出发,应用低灵敏度的稳健性设计手段对转氨酶的发酵产酶过程进行了优化设计.通过实验发现通气量和搅拌速度两个工艺参数对发酵产酶结果影响较大,而培养基成分、发酵初始pH值及发酵温度的影响较小.并得到了结果稳定的最优发酵条件:通气量0.6L·min^-1,搅拌速度500 r·min^-1,温度35℃,pH值6.5,玉米浆2％.经实验验证,发酵结果稳定且符合最优目标值.