| 谷氨酸发酵影响因素的研究 |
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| 引用本文： | 王燕,尹卓容.谷氨酸发酵影响因素的研究[J].山东轻工业学院学报,1996,10(1):65-68. |
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| 作者姓名： | 王燕 尹卓容 |
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| 作者单位： | 山东轻工业学院食品工程系 |
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| 摘 要： | 以ＣＭ－３为实验菌种，采用正交设计，研究了玉米浆用量、摇瓶装料量、初尿量、接种量对谷氨酸发酵的影响。在玉米浆０．３％、摇瓶装料量２０ｍｌ、接种量５％、摇瓶产酸达到６．１２％，得到了较好的摇瓶发酵条件。
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| 关 键 词： | 谷氨酸，正交设计，发酵因素，摇瓶发酵 |
Study on Influencing Factors of Glutamic Acid Fermentation |
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| Wang Yan,Yin Zhurong zhang YueLiang,Ji TangXing.Study on Influencing Factors of Glutamic Acid Fermentation[J].Journal of Shandong Institute of Light Industry(Natural Science Edition),1996,10(1):65-68. |
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| Authors: | Wang Yan Yin Zhurong zhang YueLiang Ji TangXing |
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| Abstract: | The effect of corn steep liquor content,initial urea content,pitching rate and shaking flask fermentantion liquid volume on the glutamic acid fermentration is studied by means of CM-3 and orthogonal experimental design method.The results show that glutamic acid level in fermentation liquid reaches 6.12% when shaking flask volume is at 20ml per flask,corn steep liquor content is at 0.3%,pitching rate is at 5% and initial urea content is at 0.4%,The better shaking flask fermentatin conditions are obtained. |
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| Keywords: | glutamic acid orthogonal experimental design method fermentation factors shakign flask fermentaion |
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