食品发酵行业中小品种氨基酸生产的技术挑战与解决方案
Technical Challenges and Solutions for the Production of Small Variety Amino Acids in the Food Fermentation Industry
李广宁 1王珍珍 1刘锋2
作者信息
- 1. 山东正大菱花生物科技有限公司,山东济宁 272600
- 2. 济宁蓝谷生物科技有限公司,山东济宁 272600
- 折叠
摘要
本文系统分析了小品种氨基酸生产在菌种选育、发酵工艺优化、分离纯化、质量控制等环节存在的瓶颈问题,并提出了多方面的解决方案.通过采取这些综合性解决方案,可以有效突破小品种氨基酸生产的技术瓶颈,实现产量提升、质量改善和成本降低.
Abstract
This article systematically analyzes the bottleneck problems in the production of small-variety amino acids in the aspects of strain selection,fermentation process optimization,separation and purification,quality control,etc.,and proposes a variety of solutions.By adopting these comprehensive solutions,we can effectively break through the technical bottleneck of small-variety amino acid production and achieve increased production,improved quality and reduced costs.
关键词
食品发酵行业/小品种氨基酸/技术挑战/解决方案Key words
food fermentation industry/small variety amino acids/technical challenges/solution引用本文复制引用
出版年
2024
NETL
NSTL
万方数据