玉米浆在氨基酸发酵工业中的作用  

Effect of corn steep liquor in the amino acid fermentation industry

作　　者：左莹[1] 张萍[1] 张惠[1] 

机构地区：[1]宁夏职业技术学院生物工程系,宁夏银川751000

出　　处：《中国酿造》2013年第11期18-22,共5页China Brewing

基　　金：宁夏职业技术学院重点课题支持项目(XJ201202)

摘　　要：玉米浆作为最为廉价的有机氮源,是湿磨法生产玉米淀粉时的副产物,其含有大量的氨基酸、维生素、生长因子,可促进菌体生长、提高发酵产酸、提高糖酸转化率,在氨基酸发酵中具有重要的作用。该文分析玉米浆中氨基酸、维生素、微量元素等主要成分的种类和含量,针对其在谷氨酸、苏氨酸、赖氨酸、色氨酸等氨基酸发酵代谢过程中的影响,以探讨如何更有效的利用玉米浆,发挥其最大的经济效能。Corn steep liquor （CSL）, as organic nitrogen sources most inexpensive, is the by-product in production of corn starch by wet milling. Since it contains a large number of amino acids, vitamins, growth factors, it can promote cell growth, enhance acid fermentation, improve the conversion of sugar to acid ratio. It plays an important role in the amino acid fermentation. The components of the CSL were analyzed, such as amino acids, vitamins, trace elements in this paper. Effect of CSL on the metabolic process of glutamic acid, threonine, lysine fermentations was discussed in order to explore how more effective use of CSL and create greater economic benefits.

关 键 词：玉米浆 氨基酸 发酵工业 

分 类 号：TQ920.9[轻工技术与工程—发酵工程]