| 降低发酵热高峰值的高产谷氨酸发酵工艺研究 |
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| 引用本文： | 王瑶,张银冰,邓毛程.降低发酵热高峰值的高产谷氨酸发酵工艺研究[J].四川理工学院学报(自然科学版),2007,20(3):70-73. |
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| 作者姓名： | 王瑶 张银冰 邓毛程 |
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| 作者单位： | 1. 广州奥桑味精食品有限公司,广州,510280
2. 广东轻工职业技术学院,广州,510300 |
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| 摘 要： | 在夏季高温气候时,谷氨酸发酵温度容易失控,发酵产率低,针对这一现象,研究了降低发酵热高峰值的高产谷氨酸工艺。通过采用了二次接种异步发酵方法,降低发酵过程中发酵热高峰值,使发酵温度容易控制,并提高了谷氨酸发酵产率,试验中的单罐谷氨酸产量和糖酸转化率比一次接种同步发酵分别提高了22.26%和2.70%。
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| 关 键 词： | 发酵热 高峰值 谷氨酸发酵 |
| 文章编号： | 1673-1549（2007）03-0070-04 |
| 收稿时间： | 2007-01-28 |
| 修稿时间： | 2007-01-28 |
Study on the High Yield Glutamic Acid Fermentation Technology Reducing the Hot Peak Value of Heat of Fermentation |
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| WANG Yao,ZHANG Yin-bing,DEND Mao-cheng.Study on the High Yield Glutamic Acid Fermentation Technology Reducing the Hot Peak Value of Heat of Fermentation[J].Journal of Sichuan University of Science & Engineering:Natural Science Editton,2007,20(3):70-73. |
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| Authors: | WANG Yao ZHANG Yin-bing DEND Mao-cheng |
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| Institution: | 1.Guangzhou Aosang Monosodium Glutamate Food Limited Company, Guangzhou 510280,China 2. Guangzhou Industry Technical College, Guangzhou 510300, China |
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| Abstract: | During the period of the summer megathermal climate, the glutanic acid fermentation temperature is easy out of control, the fermentation output rate is low, in view of this phenomenon, study on the high yield glutamic acid technology reducing the hot peak value of heat of fermentation. By using the secondary vaccinations asynchronous fermentation method, reduces the hot peak value of heat of fermentation in the process fermenting, has made the temperature fermenting easy to control, and enhanced the glutanic acid fermentation yield, in the experiment, single jar glutanic acid output and sugar acids conversion rate has separately improved 22.26% and 2.70% than the once inoculates synchronization to ferment. |
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| Keywords: | heat of fermentation peak value glutamic acid fermentation |
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