Method for preparing L-glutamic acid by fermentation

A technology of glutamic acid and hydrochloride, applied in the biological field, can solve problems such as inability to be directly applied, restricted use, etc., to achieve great application value, increase growth rate and acid production rate, and increase the effect of oxygen consumption rate
CN103243131AActive Publication Date: 2013-08-14山东祥维斯生物科技股份有限公司
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
山东祥维斯生物科技股份有限公司
Publication Date
2013-08-14

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Abstract

The invention provides a method for preparing L-glutamic acid by fermentation. According to the method provided by the invention, a temperature-sensitive type glutamic acid producing strain is adopted during the fermentation process of the L-glutamic acid, and different low-concentration betaines are added into a culture medium by stages for stimulating cell respiration, so that the oxygen consumption rate of thalli is improved, the accumulation of lactic acid bacteria is inhibited, the fermentation culture temperature is simultaneously regulated and controlled, and then the acid yield and glucose-acid inversion rate of the glutamic acid are improved. The glutamic acid prepared by the method provided by the invention does not contain phosphorus components, can be directly used for industries of health care foods and medicines, and has greater application values.
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Description

technical field

[0001] The invention relates to biotechnology, in particular to a method for preparing amino acids, in particular to a method for optimizing the fermentation of temperature-sensitive glutamic acid-producing bacteria to prepare L-glutamic acid. Background technique

[0002] L-glutamic acid is widely used in food, medicine and industry, especially in food, it is the precursor of MSG. There are many methods for preparing L-glutamic acid, mainly by fermentation. Through the efforts of many scientific researchers, some new strains with higher activity have been continuously selected and bred for production use, and many new methods have been developed. However, the conversion rate of sugar to acid is low. In addition, due to the rising prices of raw and auxiliary materials and the increasing production cost of glutamic acid, the profit of glutamic acid production has declined. Therefore, seeking more optimal fermentation conditions, increasing glutamic acid prod...

Claims

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