【摘要】 基于生物量在线检测技术对谷氨酸发酵工艺进行研究,经Plackett-Burman试验设计发现硫酸镁、维生素B1和玉米浆为三个影响谷氨酸产酸的主要因素。采用最陡爬坡实验逼近最大响应区,借助Box-Behnken试验设计进行响应面优化回归分析,探讨该工艺的最佳条件值,结果显示:谷氨酸产酸最大理论值为86.52g/L,硫酸镁最佳浓度4.26g/L,维生素B1最佳浓度18.03mg/L,玉米浆最佳浓度33.91mL/L,在10L发酵罐S9114谷氨酸棒状杆菌32℃发酵实验上验证,实测值与理论值呈现很好的一致性,在优化条件下谷氨酸产酸提高了19.7%,为谷氨酸发酵提供了参考。更多还原

【Abstract】 Based on biomass on-line detection technology of glutamic acid fermentation,aprocess is studied through Plackett-Burman test design,it is found that magnesium sulfate,vitamin B1 and corn starch as the three main factors affect glutamic acid production.Approaching the maximum response of the steepest uphill experiment area,a Box-Behnken experimental design is applied to analyze the response surface optimization,investigate the best conditions of the process value and the results show that the maximum theoretical value of glutamic acid yield is 86.52g/L,the optimal concentration of magnesium sulfate,vitamin B1 and corn slurry is 4.26g/L,18.03mg/L,33.91mL/L respectively,which is verified by the fermentation experiment in 10 Lfermentation tank with S9114 glutamate corynebacterium at 32 ℃,the measured values and the theoretical values are close to.Under the condition,the glutamic acid yield is increased by 19.7%,provides reference for glutamic acid fermentation.更多还原