【摘要】 运用HPLC法对标准溶氧水平和低溶氧水平谷氨酸发酵液中的α-酮戊二酸、乳酸、柠檬酸、琥珀酸进行了跟踪检测。结果发现,在不同溶氧水平谷氨酸发酵过程中,四种有机酸的变化趋势比较相似,但其浓度有一定差别。产酸期有机酸分泌到胞外;发酵后期琥珀酸和柠檬酸作为碳源被细胞吸收利用,而乳酸较少被吸收到胞内。低溶氧水平发酵液中乳酸的大量积累,耗糖快、最终糖酸转化率偏低。更多还原

【Abstract】 The α-ketoglutaric acid、lactic acid、citric acid and succinic acid in standard dissolved oxygen level and lowly dissolved oxygen level fermenting liquor was inspected by HPLC. As a result, the change tendencies of the four kinds of organic acids were similar to each other in the process of glutamic acid ferment in different dissolved oxygen levels, however, the concentration of the four kinds of organic acids was not same . organic acids were excreted out of the cells; the succinic acid and the citric acid regressed into the cells and fully used as carbon substrate, while the lactic acid was lesser back in the cells as carbon substrate.The accumulation of lactic acid in lowly dissolved oxygen level fermenting liquor made the glucide quickly consumed, as a result, the conversion rate of glucose was on the low side.更多还原