嗜热乳酸发酵法改进玉米浸泡工艺的研究  

Study on Corn Steep Process Improved by Thermophilic Lactic Acid Fermentation

作　　者：丛泽峰 王宏龄 张敬军 张清稳 陈美君[2] 

机构地区：[1]中粮生化能源(龙江)有限公司研发中心,黑龙江齐齐哈尔161100 [2]山东师范大学生命科学学院,山东济南250014

出　　处：《广州化工》2015年第19期29-30,72,共3页GuangZhou Chemical Industry

基　　金：国家科技支撑计划项目(NO:2012BAD37B05);农业科技成果转化资金项目(NO:2012GB2B100101)

摘　　要：玉米浆含有丰富的营养物质,对谷氨酸发酵生产影响较大。实际生产中,由于玉米浆的质量波动较大,谷氨酸发酵生产深受影响。为此,在玉米浸泡过程中添加适量的嗜热乳酸菌,增强玉米籽粒的浸泡效果,进一步提高玉米浸泡液的质量。文章研究了嗜热乳酸菌的分离筛选及种子扩大培养,并应用于玉米浸泡工艺中。实验结果,玉米浸泡过程中添加一定量的嗜热乳酸菌后玉米浸泡周期明显缩短,玉米浸泡液的质量有了很大的提高,谷氨酸发酵整体水平均达到了生产要求。Corn syrup is rich in nutrients, glutamic acid fermentation greater impact. In actual production, due to the large fluctuations in the quality of corn syrup, glutamic acid fermentation production is seriously affected. In the process, adding the right amount of corn steep thermophilic lactic acid bacteria can enhance the effect of soaking corn kernels and further improve the quality of corn steep liquor. The thermophilic lactic acid bacteria isolation and culture expanded and applied to corn soaking process were studied. As the results, added a certain amount of thermophilic lactic acid bacteria to soak the corn, corn soaking period is shortened, corn steep liquor quality was greatly improved, glutamic acid fermentation achieved overall average water production requirements.

关 键 词：嗜热乳酸菌 玉米浸泡工艺 玉米浸泡液 

分 类 号：TS201[轻工技术与工程—食品科学]