作　　者： ; ;

机构地区： 华南理工大学轻工与食品学院食品科学与工程系

出　　处： 《华南理工大学学报（自然科学版）》 1994年第5期39-45,共7页

摘　　要： 利用两种无毒絮凝剂ＧＡＦ和壳聚糖对味精发酵液的絮凝作用进行研究，结果表明：两种絮凝剂联合絮凝味精发酵液效果好，发酵液ＯＤ值降至０．０４５，除菌率９８．５％。同时对壳聚糖的絮凝机制进行研究，得出：低粘度、高氨基含量的壳聚糖效果显著。此外，应用本联合絮凝剂作用于酵母发酵液，效果极佳，透光率达１００％，除菌率为９６．８％。 The effects of chitosan and GAF on the flocculation of Cory. glutamicum, Sac. cerevisiac and their fermentation borths were studied. The flocculants could effectively cross-link with macromolecules and cells of bacteria, and make the fermented broths clear quickly. It was found that chitosan which had lower viscosity and contained large amount of amine groups was much effective. Chitosan had good cooldination with GAF in flocculation. The deposition rate of bacteria was 98.5%, and the absorbancy of fermented borths could be bruced to 0.045.

关 键 词： 絮凝剂 谷氨酸 发酵 酵母菌 壳聚糖 味精

领　　域： [轻工技术与工程] [轻工技术与工程]