摘要
主要研究了镧、铈离子络合物对谷氨酸发酵的影响 ,实验结果显示镧离子的EDTA及柠檬酸络合物浓度为 5 0mg/L、铈离子的EDTA及柠檬酸络合物浓度为 5mg/L、7.5mg/L时能使谷氨酸发酵产酸提高 1%左右 。
The effects of complexes of lanthanide on glutamic acid fermentation were studied.The results show that the complexes of La3+,Ce4+with citric acid and EDTA improve glutamate acid fermentation level in the concentration of 50mg/L、5mg/L、7.5mg/L.At these concentrations,the glutamic acid concentrations can increase about 1%.While the complexes with malic acid and oxalic acid have the negative effect.
出处
《中国调味品》
CAS
北大核心
2003年第5期16-18,共3页
China Condiment