谷氨酸发酵生产工艺冷凝水的利用探讨

Study on the Reusing of the Condensate Water in the GA Fermentation Process

在味精清洁生产工艺中,四效蒸发浓缩谷氨酸超滤清液,以及三效浓缩等电结晶母液,所得的蒸发凝结水(简称工艺冷凝水PCO),因COD、氨氮稍高而不能直接排放。为解决这一环保问题并节约水资源,本文研究了将PCO作为配料水应用于味精生产以及用于部分取代超滤的清洗用水的可行性。通过与自来水进行比较,考察了其对液化、糖化和发酵过程及超滤清洗效果的影响。

The processing condensate water（ PCO）, which comes from the ulfihrated liquid of four evaporation concentration and the mother liquor of three evaporation crystallization on MSG production, cannot be directly permitted because of the higher concentration of COD and ammonia nitrogen. To solve the problem, this article researched the feasibility of using PCO water as mixing water and partly replacing the ulfihration cleaning water on MSG production. The effect of liquefication, saccharification and fermentation indicated that there was not distinct difference between the PCO water and the tap water.