fermentation method

1957, and now most sodium glutamate is prepared by this method. Production method 1. Fermentation raw materials: starch, saccharified liquid, waste molasses and synthetic acetic acid are used as carbon sources, and neutralized ammonia and urea are used as nitrogen sources. In addition, a certain amount of inorganic salts such as potassium phosphate, magnesium sulfate, ferric sulfate, biotin and thiamine (vitamin B2) must be added, and a proper amount of penicillin and surfactant must be added. 2. Processing and fermentation: put the sterilized raw materials into a vat and inoculate the cultured strains. It has been found that many strains can produce glutamic acid, but micrococcus glutamicum and Brevibacterium are often used. About 5% preculture solution was added to this culture solution, and sterile air with raw material capacity of 1/2 ~ 1/4 was introduced every minute on average, while stirring and culturing, and keeping its acidity at pH 7 ~ 8. Glutamate-producing bacteria is a kind of bacteria with special physiological characteristics. If the environmental conditions can not meet the requirements, the fermentation process of glutamic acid can not be carried out. 3. Sterilization: generally at 30 ~ 32℃, after 40 hours of culture, bacteria are filtered to obtain glutamic acid solution. 4. Concentration, crystallization and separation: concentrating the glutamic acid solution to obtain glutamic acid crystals. 5. Neutralization and refining: sodium glutamate is obtained by neutralization and refining with sodium hydroxide or sodium carbonate. The yield of glutamic acid is 30 ~ 50% of the sugar used. Sodium Glutamate (protein Decomposition Method) Sodium Glutamate is the monosodium glutamate we eat every day. It is a crystalline substance separated as a seasoning component, which is called chemical seasoning. Glutamate is an acidic amino acid obtained by Ritthausen hydrolyzing wheat bran with sulfuric acid in 1866. During the period of 1908, Dr. Ikeda Miaoju separated delicious ingredients from kelp, and proved that the delicious ingredient was sodium glutamate, thus producing chemical seasoning.

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This method is the earliest one: 1. Protein, such as gluten and defatted soybean, contains a large amount of glutamic acid, 2 ~ 3 times of 20% hydrochloric acid, which is heated in an autoclave at 120℃ for about 10 hour, and then hydrolyzed to obtain a mixed solution of amino acids. 2. Filtering, concentrating under reduced pressure, adding concentrated hydrochloric acid, and cooling to separate out glutamic acid hydrochloride. 3. Separating hydrochloric acid, dissolving it in water, and neutralizing to PH3.2 to obtain glutamic acid crystals. 4. Filter the crystal, dissolve it in warm water, neutralize it to PH6.5 with sodium hydroxide or sodium carbonate powder, decolorize it with activated carbon, filter, concentrate under reduced pressure to obtain sodium glutamate, separate the crystal, and dry to obtain the product.