谷氨酸发酵液对谷氨酸提取工艺影响研究  

Study on effects on glutamic acid fermentation broth on extraction of glutamate

作　　者：李平凡[1] 邱玉美 聂青玉[3] 

机构地区：[1]广东轻工职业技术学院,广东广州510300 [2]广州华宝香精香料有限公司,广东广州510280 [3]重庆三峡职业学院,重庆404001

出　　处：《食品工业科技》2010年第6期145-147,共3页Science and Technology of Food Industry

摘　　要：主要研究了谷氨酸发酵液对谷氨酸提取工艺的影响,得出如下结论:用膜过滤除菌方法对染菌发酵液有较好的提取效果;发酵周期控制在30～34h;发酵液放罐残糖控制在0.6%以下;发酵结束后要及时升温处理,升温至65℃。This paper mainly studied the extraction process on glutamic acid fermentation liquid.The results showed there was optimal extraction using membrane filtration sterilization methods for bacterial contamination of fermentation broth.Fermentation cycle was controlled in 30-34h.Fermentation tank placed was controlled under 0.6 percent residual sugar.After fermentation,temperature should be promptly dealt with warming to 65℃.

关 键 词：谷氨酸 发酵液 提取 收率 含量 

分 类 号：TS201.1[轻工技术与工程—食品科学]