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Evaluation of Reducing Sugar and Glucose for Fermentation Process Control
Author(s): 
Pages: 165-166
Year: Issue:  10
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  还原糖葡萄糖发酵过程控制;
Abstract: 采用还原糖测定法和葡萄糖酶电极测定法,对谷氨酸发酵生产中淀粉糖原料和发酵液中还原糖和葡萄糖含量进行了测定,研究了其变化特点和意义.结果表明,淀粉糖液中葡萄糖胚原糖比值变化从80%~94.2%;发酵过程中,谷氨酸生产菌首先消耗葡萄糖,发酵28h,葡萄糖含量接近0,而还原糖含量为1.0%;还原糖测定仪用于发酵后期还原糖测定,精密度(RSD%)为2.21,对发酵后期的精确控制具有一定的应用价值.
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