根据谷氨酸的发酵机理来分析影响谷氨酸发酵的主要因素。
This article analyses the primary factors of glutamic acid brewing according to its brewing mechanism.
在谷氨酸发酵过程中，溶氧水平是影响发酵的重要因素之一。
In the process of glutamic acid fermentation, dissolved oxygen level was one of the most important factors.
控制葡萄糖浓度于一个较为平稳且适中的水平有利于提高谷氨酸发酵的性能指标。
Maintaining glucose concentration at a relatively stable and moderate level is generally considered to be beneficial for improving fermentation performance.
磷酸盐。它是谷氨酸发酵过程中必需的，但浓度不能过高，否则会转向缬氨酸发酵。
Phosphate. It is essential glutamic acid fermentation process, but the concentration can not be too high, otherwise they will be to valine fermentation.
在此基础上，进行了谷氨酸发酵试验，摸索出用该设备进行谷氨酸发酵的最佳工艺条件，使5批一次性投糖发酵的糖酸转化率达到50%以上。
According to above results, the experiments of glutamic acid fermentation were carried out, and the sugar-acid conversion in five batch fermentations were reached above 50%.
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.
为改进微生物发酵法生产谷氨酰胺的流程，提出用电渗析方法来分离谷氨酰胺和谷氨酸。
In order to improve the microorganism fermentation process of producing glutamine, an electrodialysis method was developed to separate glutamic acid and glutamine.
通过与实际发酵过程比较，较好地反映了谷氨酸补料分批发酵过程。
By comparing the practical ferment process, the obtained fitted model could reflect the fermentation process of L-glutamic acid fed-batch appropriately.
工业上利用谷氨酸棒杆菌的高丝氨酸缺陷型菌株作为赖氨酸的发酵菌种。
Industrial use of Corynebacterium glutamicum high-serine as a lysine-deficient strain of the bacteria fermentation.
谷氨酸是一重要的化合物，主要用发酵法生产，玉米、小麦、甘薯、大米、甘蔗糖蜜、甜菜糖蜜等是发酵生产谷氨酸的淀粉质主要原料。
L-glutamic acid is a kind of important chemical compound, which is mainly produced by ferment method from maize, wheat, sweet potato, rice, sugar molasses, beet molasses.
针对微生物发酵生产谷氨酸过程中存在的问题，提出了一种固定化微生物发酵生产谷氨酸的新方法。
Considering the problem of glutamic acid production in microbial culture, a new method of glutamic acid production by Brevibacterium flavum immobilized in microcapsules was put forward.
谷氨酸胺发酵过程代谢的主要游离氨基酸是谷氨酸胺和谷氨酸。
Main free amino acids are glutamine and glutamic in glutamine fermentation process.
研究在荔枝汁发酵中添加复合氨基酸(谷氨酸、精氨酸)作为氮源物质对发酵进程的影响。
In this research, compound amino acids (glutamic acid and arginine) were added in litchi juice as nitrogen source and their effects on the fermentation progress were studied.
研究在荔枝汁发酵中添加复合氨基酸(谷氨酸、精氨酸)作为氮源物质对发酵进程的影响。
In this research, compound amino acids (glutamic acid and arginine) were added in litchi juice as nitrogen source and their effects on the fermentation progress were studied.
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