大米双酶法糖化工艺对谷氨酸生产发酵过程的影响

Effects of double enzyme method for rice saccharified on fermentation process of glutamic acid

研究了大米双酶法制糖过程中,大米的浸泡温度与时间、液化温度、糖化pH值及糖化液的DE值、pH值、透光率、葡萄糖含量对味精生产发酵过程中的生物素用量、产酸率、发酵工艺的控制等影响,并提出了解决办法。

In the process of double enzyme method for rice saccharifing, there are many affecting factors such as soaking temperature and time of the rice, liquefying temperature, saccharifing pH value, DE value and pH value of saccharified liquid, its transmittancy, the amount of glucose , etc. This paper investigates these factors and their effects on the using of biotin, acid-producing percentage and the control of fermentation process. Some counter-measure were proposed.