L-色氨酸的研究

Study on L- tryptophan

详细介绍了L-色氨酸的理化性质及其在食品、医药、饲料等方面的用途。列举了采用微生物转化法、酶法、直接发酵法生产L-色氨酸的工业化生产方法,为工业生产L-色氨酸提供一定依据。

The physiological properties of L-tryptophan and the good prospect in the fields of food, medicine and feed additives are introduced in the paper. Industrial production method including microbial conversion, enzyme production and fermentation are particularized. To some extent, it may give some help to the study on the L-tryptophan.