{'fraction_non_alphanumeric': 0.03550784475639967, 'fraction_numerical': 0.02477291494632535, 'mean_word_length': 5.06, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Optimization of Arginine Fermentation Culture Medium on Recombinant Strain of Corynebacterium glutamicum

In the recombinant strain Corynebacterium glutamicum ATCC14067-T18-argB, the key kinase (N-acetylglutamate kinase) was expressed with the PEC-T18mob2 plasmid. The ability of producing L-arginine was increased. Aimed at improving the production of L-arginine further, several factors include soya peptone, glucose, urea, calcium carbonate and liquid volume were studied. Based on the one-variable-at-a-time experiment of the fermentation medium, three main significant factors of the soya peptone, urea and glucose were screened by the Box-Bohnken design. After the optimization of fermentation medium by the Box-Bohnken results showed optimal medium containing of soya peptone 9.0 g/L, glucose 8.0 g/L and urea 8.0 g/L. The mutant ATCC14067-T18-argB could accumulate 10.77g/L L-arginine after 72h fermentation. Compared with the initial fermentation medium, the production on average increased nearly 3 times. The result of comparative experiment showed that the increase of urea which is the nitrogen and the decrease of glucose which is the carbon source made contribution to the increase of L-arginine.