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gu an suan gao wen fa jiao de yan jiu
Author(s): 
Pages: 6-14
Year: Issue:  3
Journal: FAJIAO KEJI TONGXUN

Keyword:  谷氨酸发酵高温发酵产酸率味精生产温度过高发酵温度冷却水控制发酵转化率微生物发酵法;
Abstract: <正> 目前国内外味精生产大多数厂家都采用微生物发酵法,发酵工序是整个味精生产的关键。国內发酵工序多数是采用30~36℃控制发酵,如控制的发酵温度过高,往往引起发酵产酸率大幅度下降、周期延长,甚至发酵失败。但是,要维持正常的发酵,必须控制发酵在30~36℃下进行,这就要耗用大量冷却水和能源才能达到。特别是在华南地
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