中文摘要：

5-Aminolevulinic 酸(翼) 是为在各种有机体的 tetrapyrrole 混合物的一位普通先锋并且在农业和药有宽应用。在这研究，新策略，即短期的溶解的氧() 在氧气的发酵期间震惊，被介绍与 recombinant E 生产 5-aminolevulinic 酸。coli。持续时间时间的效果 plasmid 集中，细胞内部的翼 synthase (哎呀) 活动和翼生产上的吃惊操作在 Erlenmeyer 饮料烧瓶被调查。当厌氧的操作时间进一步被增加到 60 min 时，结果显示哎呀活动和翼产量在发酵期间在早指数的阶段在 45 min 的厌氧的操作被提高，当他们减少了时。吃惊协议在 15 L fermenter 与喂批发酵被证实， ALA 生产完成了 9.4 g 畧慬楴杮挠敨業慣獬挠湯散瑮慲楴湯 ?? 畯 ? 潣条汵瑡湩 ? 档浥捩污 ???? ？？

英文摘要：

5-Aminolevulinic acid （ALA） is a common precursor for tetrapyrrole compounds in all kinds of organ isms and has wide applications in agriculture and medicines. In this study, a new strategy, i.e. short-term dissolved oxygen （DO） shock during aerobic fermentation, was introduced to produce 5-aminolevulinic acid with a recombi-nant E. coli. Effects of duration time of DO shock operation on plasmid concentration, intracellular ALA synthase （ALAS） activity and ALA production were investigated in Erlenmeyer shake flasks. The results indicated that both ALAS activity and ALA yield were enhanced in an anaerobic operation of 45 rain in the early exponential phase during fermentation, while they decreased when the anaerobic operation time was further increased to 60 rain. The DO shock protocol was confirmed with the fed-batch fermentation in a 15 L fermenter and the ALA production achieved 9.4 g.L-1 （72 mmol.L-1）, which is the highest yield in the fermentation broth reported up to now.