采用自制天然高分子聚合物为絮凝剂，对影响赖氨酸发酵液中菌体絮凝作用的各种因素进行了研究。
By adding a natural high polymer as flocculation agent, the factors influencing bacteria coagulation in lysine fermentation liquor were studied.
对赖氨酸发酵过程中的参数（生物量、糖浓度、产酸浓度）进行预测估计，并对两种模型的性能进行了研究和比较。
Then the parameters in the fermenting process of lysine such as biology quantity, sugar thickness and produced acid thickness are predicted and such models are compared and studied.
谷氨酸棒杆菌高丝氨酸在工业上用作细菌发酵的赖氨酸缺乏菌株。
Corynebacterium glutamicum high-serine is used as a lysine-deficient strain of the bacteria fermentation in the industry.
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