L-亮氨酸发酵用糖蜜预处理方法研究

Pretreatment methods about waste molasses used for L-leucine fermentation

分析了糖蜜中影响发酵产生L-亮氨酸的不利因素。为除去影响发酵产生L-亮氨酸的各种杂质,重点研究了几种糖蜜预处理方法,对预处理前后糖蜜中各种糖分和钙离子含量进行了分析测定。并将预处理后糖蜜进行摇瓶发酵,根据菌种生长情况和发酵产生L-亮氨酸的含量,最终确定硫酸法为最佳糖蜜预处理方法。

The unfavorable factors in waste molasses ,which influence L-leucine fermentation are analyzed in the study. Several preparation methods are mainly studied and the concentration of Ca^2＋ and carbohydrate such as glucose , cane sugar is determined. After preparation , the waste molasses is used for L-leucine fermention, according to the concentration of L-leucine in fermentation broth, the best preparation method is confirmed.