甘蔗糖业2025，Vol.54Issue(3)：94-101,8.DOI:10.3969/j.issn.1005-9695.2025.03.010
甜菜糖蜜在L-精氨酸发酵中的应用研究
Research on Application of Beet Molasses in L-arginine Fermentation
摘要
Abstract
To reduce production costs and expand the application scope of beet molasses in amino acid fermentation,the process of applying beet molasses to L-arginine fermentation was studied.The nutritional components of beet molasses were determined,and the addition amount of beet molasses was further optimized based on the amount of betaine used.Multi-batch small-scale fermentation verification was conducted to determine that using 12 g/L sugar beet molasses instead of 0.5 g/L betaine for L-arginine fermentation can ensure acid production level＞80 g/L,sugar acid conversion rate 45%～47%,and both did not decrease,and the fermentation level was stable and reliable.The research has reduced the production costs of L-arginine,and provided a feasible application path for the large amount of beet molasses,a by-product of the sugar industry.关键词
甜菜糖蜜/L-精氨酸/发酵/糖酸转化率Key words
Beet molasses/L-arginine/Fermentation/Sugar acid conversion rate分类
轻工业引用本文复制引用
连战,王建彬,李天罡,王松江,郭传庄,吕志飞,孙瑞成,李胜涛,王媛媛,李升梅..甜菜糖蜜在L-精氨酸发酵中的应用研究[J].甘蔗糖业,2025,54(3):94-101,8.基金项目
国家重点研发计划项目(2023YFD1300700) （2023YFD1300700）
