酶法水解玉米浆用于温敏型谷氨酸发酵的研究  

Study on Corn Steep Liquor of Enzymatic Hydrolysis for Temperature-Sensitive Glutamic Acid Fermentation

作　　者：白长胜 BAI Chang-sheng(Animal Husbandry and Veterinary Institute,Heilongjiang Academy of Agricultural Sciences,Qiqihar 161005,Heilonghjiang,China)

机构地区：[1]黑龙江省农业科学院畜牧兽医分院,黑龙江齐齐哈尔161005

出　　处：《江苏调味副食品》2023年第2期8-10,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：玉米浆是生产玉米淀粉过程中的副产物,含有丰富的氨基酸、维生素、生长因子和一些前体物质等,广泛应用于发酵行业中培养基的配制。玉米浆作为廉价易得的有机氮源,是发酵生产谷氨酸的重要原料。将干粮玉米浆酶解后用于温敏型谷氨酸发酵,结果表明,各项指标与采用新粮玉米浆为原料的发酵水平差异不明显,证明将干粮玉米浆酶解处理后用于发酵,可以克服玉米浆原料质量波动带来的不利影响。Corn steep liquor(CSL)is a by-product in the process of corn starch production,which is rich in amino acids,vitamins,growth factors and some precursors,etc.,and is widely used in the preparation of culture medium in fermentation industry.As a cheap and easy source of organic nitrogen,CSL is an important raw material for fermentation production of glutamic acid.The results show that there is no significant difference of fermentation level between enzymatic hydrolysate CSL and new grain CSL,which can overcome the adverse effects of the fluctuation of raw material quality of CSL.

关 键 词：玉米浆 酶解 温敏型谷氨酸发酵 

分 类 号：TS209[轻工技术与工程—食品科学]