LI Jing, WANG Xin-hui, ZHANG Chao, ZHU Wen-you, XIAO Long-quan, HUANG Yan-lin. Optimization of fermentation conditions for Glutamic acid production by mixed starter cultures in solid state fermentation[J]. Science and Technology of Food Industry, 2017, (10): 189-193. DOI: 10.13386/j.issn1002-0306.2017.10.028
Citation: LI Jing, WANG Xin-hui, ZHANG Chao, ZHU Wen-you, XIAO Long-quan, HUANG Yan-lin. Optimization of fermentation conditions for Glutamic acid production by mixed starter cultures in solid state fermentation[J]. Science and Technology of Food Industry, 2017, (10): 189-193. DOI: 10.13386/j.issn1002-0306.2017.10.028

Optimization of fermentation conditions for Glutamic acid production by mixed starter cultures in solid state fermentation

  • The fermentation conditions for Glutamic acid production by a mixed starter culture composed of Aspergillus oryzae and Monascus purpureus in solid state fermentation were optimized. The effects of fermentation time, fermentation temperature, medium initial p H and moisture content on Glutamic acid were studied by single factor and orthogonal array design methods.Results suggested that the optimal fermentation conditions were the fermentation temperature 32 ℃, the fermentation time 5 d, the initial p H of fermentation medium 6 and the moisture content in medium 30%. Under these conditions, the yields of Glutamic acid and total amino acids were 194.2 g/kg and 768.5 g/kg, respectively, which were increased by 15.7% and 5.5%respectively compared to that before optimization.
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