以小麦糖浆与玉米糖浆为碳源在赖氨酸发酵生产中的应用  

Application of wheat syrup and corn syrup as carbon source in lysine fermentation production

作　　者：李朝波 翟秀超 王鹏飞 蒋微 Li Chaobo;Zhai Xiuchao;Wang Pengfei;Jiang Wei(Wuxi COFCO Engineering&Technology Co.,Ltd.,Wuxi 214035)

机构地区：[1]无锡中粮工程科技有限公司,无锡214035

出　　处：《粮食与食品工业》2022年第4期6-8,共3页Cereal & Food Industry

摘　　要：本文主要通过相同的制糖工艺产出的小麦糖浆和玉米糖浆,分别作为赖氨酸发酵的碳源,在500 m^(3)发酵罐中同等条件下进行发酵培养。通过试验对比不同糖浆对发酵过程中OD和产酸的影响,确定了小麦糖浆与玉米糖浆在产酸上的差异,为赖氨酸发酵项目设计提供参考。In this paper,wheat syrup and corn syrup produced by the same sugar-making process were used as carbon sources for lysine fermentation respectively,and were fermented and cultured in a 500 m^(3) fermenter under the same conditions.By comparing the effects of different syrups on OD and acid production in the fermentation process,the differences in acid production between wheat syrup and corn syrup were determined,which provided a reference for the design of lysine fermentation project.

关 键 词：小麦糖浆 玉米糖浆 L-赖氨酸 发酵 OD 

分 类 号：TS201[轻工技术与工程—食品科学]