摘要
本文介绍了谷氨酸发酵中氨味存在的原因和消除方法。研究中采用流加碳源调节C/N的简捷消除法,经小试、中试发酵证明,该法可完全消除发酵液中氨味,并提高产量1.3—2.2％。
This paper gives the cause of the existence of the ammonia flavor in glutamic acid fermentation and presents the method of its elimination. The simple method is to add carbon to regulate C/N in this research.It has been proved that the ammonia-flavor in the fermentation liguid can be completely eliminated through the small test and moderate and Glutamic acid yield increases by 1.3-2.2%.
出处
《重庆师范学院学报（自然科学版）》
1992年第2期13-16,共4页
Journal of Chongqing Normal University(Natural Science Edition)
关键词
谷氨酸
氨味
消除
发酵
glutamic acid, ammonia-flavor, elimination
