溶氧对氨基酸发酵的影响及其控制  

Influence and Control of Dissolved Oxygen on Amino Acid Fermentation

作　　者：张夙夙 

机构地区：[1]陕西师范大学生命科学学院,陕西西安710119

出　　处：《安徽农学通报》2014年第12期25-25,30,共2页Anhui Agricultural Science Bulletin

摘　　要：溶解氧是指溶解于水分子状态的氧。在氨基酸发酵过程中必须提供氧气,菌体才能繁殖和积累所需的代谢产物。研究溶氧对氨基酸发酵的影响及其控制对提高生产效率、改善产品质量等方面有着重要的意义。Dissolved oxygen refers to the state of the oxygen dissolved in water molecules. Bacteria can on-ly multiply and accumulate the metabolites provided by the appropriate amount of sterile air during the amino acid fermentation.It has important significance to study the influence and control of dissolved oxygen during the amino acid fermentation to improve the production efficiency and quality.

关 键 词：氨基酸发酵 溶氧 影响 控制 

分 类 号：TQ920[轻工技术与工程—发酵工程]