CAJ | 학술논문

玉米浆含有丰富的营养物质，对谷氨酸发酵生产影响较大。实际生产中，由于玉米浆的质量波动较大，谷氨酸发酵生产深受影响。为此，在玉米浸泡过程中添加适量的嗜热乳酸菌，增强玉米籽粒的浸泡效果，进一步提高玉米浸泡液的质量。文章研究了嗜热乳酸菌的分离筛选及种子扩大培养，并应用于玉米浸泡工艺中。实验结果，玉米浸泡过程中添加一定量的嗜热乳酸菌后玉米浸泡周期明显缩短，玉米浸泡液的质量有了很大的提高，谷氨酸发酵整体水平均达到了生产要求。
옥미장함유봉부적영양물질，대곡안산발효생산영향교대。실제생산중，유우옥미장적질량파동교대，곡안산발효생산심수영향。위차，재옥미침포과정중첨가괄량적기열유산균，증강옥미자립적침포효과，진일보제고옥미침포액적질량。문장연구료기열유산균적분리사선급충자확대배양，병응용우옥미침포공예중。실험결과，옥미침포과정중첨가일정량적기열유산균후옥미침포주기명현축단，옥미침포액적질량유료흔대적제고，곡안산발효정체수평균체도료생산요구。
Corn syrup is rich in nutrients, glutamic acid fermentation greater impact. In actual production, due to the large fluctuations in the quality of corn syrup, glutamic acid fermentation production is seriously affected. In the process, adding the right amount of corn steep thermophilic lactic acid bacteria can enhance the effect of soaking corn kernels and further improve the quality of corn steep liquor. The thermophilic lactic acid bacteria isolation and culture expanded and applied to corn soaking process were studied. As the results, added a certain amount of thermophilic lactic acid bacteria to soak the corn, corn soaking period is shortened, corn steep liquor quality was greatly improved, glutamic acid fermentation achieved overall average water production requirements.