食品发酵行业中小品种氨基酸生产的技术挑战与解决方案  

Technical Challenges and Solutions for the Production of Small Variety Amino Acids in the Food Fermentation Industry

作　　者：李广宁 王珍珍 刘锋 LI Guangning;WANG Zhenzhen;LIU Feng(Shandong Zhengda Linghua Biotechnology Co.,Ltd.,Jining 272600,China;Jining Blue Valley Biotechnology Co.,Ltd.,Jining 272600,China)

机构地区：[1]山东正大菱花生物科技有限公司,山东济宁272600 [2]济宁蓝谷生物科技有限公司,山东济宁272600

出　　处：《食品安全导刊》2024年第14期160-162,共3页China Food Safety Magazine

摘　　要：本文系统分析了小品种氨基酸生产在菌种选育、发酵工艺优化、分离纯化、质量控制等环节存在的瓶颈问题,并提出了多方面的解决方案。通过采取这些综合性解决方案,可以有效突破小品种氨基酸生产的技术瓶颈,实现产量提升、质量改善和成本降低。This article systematically analyzes the bottleneck problems in the production of small-variety amino acids in the aspects of strain selection,fermentation process optimization,separation and purification,quality control,etc.,and proposes a variety of solutions.By adopting these comprehensive solutions,we can effectively break through the technical bottleneck of small-variety amino acid production and achieve increased production,improved quality and reduced costs.

关 键 词：食品发酵行业 小品种氨基酸 技术挑战 解决方案 

分 类 号：TS205.5[轻工技术与工程—食品科学]