谷氨酸发酵影响因素的研究

Study on Influencing Factors of Glutamic Acid Fermentation

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。

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.