FOOD SCIENCE ›› 2002, Vol. 23 ›› Issue (4): 82-85.
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WANG Wei-Ping, WU Si-Fang, YANG Jin-Shu, WANG Shi-Hua
Online:
Published:
Abstract: We made an experiment of optimization on the technological conditions of Glutamine metabolic ally controlled fermentation by high production glutamine strain SH77 which was obtained by mutation. Under optimal fermentation technology condition, it was able to accumulate an average of 5.3％ and the highest of 5.62％ of glutamine.
Key words: Glutamine , Metabolic controlled fermentation
WANG Wei-Ping, WU Si-Fang, YANG Jin-Shu, WANG Shi-Hua. Study on Glutamine Metabolically Controlled fermentation Technology[J]. FOOD SCIENCE, 2002, 23(4): 82-85.
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