酵母菌发酵降低L-苏氨酸母液糖含量的工艺研究

Study on Yeast Fermentation to Reduce the Sugar Content of L-threonine Mother Liquor

采用啤酒酵母发酵糖化后的苏氨酸母液,研究不同接种量、发酵时间和发酵温度对苏氨酸母液中糖含量的影响,旨在确定发酵消耗苏氨酸母液中糖的最适宜的发酵参数。结果表明,在接种量为1%、发酵温度为32℃、发酵时间为18 h的条件下,啤酒酵母对苏氨酸母液中糖的消耗量最大。

In order to study the effect of yeast fermentation on the sugar concentration of the threonine mother liquor after saccharification,optimized the inoculation amount,fermentation temperature and fermentation time.The result showed that optimum technology condition was 1%inoculum,32℃fermentation for 24 h.