3-35 Influence of the Initial pH on Glutamic Acid Fermentation

• 作者: Cao Guozhen Li Wenjian Lu Dong Miao Jianshun Zhang Miaomiao
• 来源期刊: 中国科学院近代物理研究所和兰州重离子研究装置年报：英文版
• 学科: 物理学
• 关键词: INFLUENCE INITIAL Glutamic
• 年，卷（期）: 2014,（1）
• 页码范围: 128-128
• 页数: 1页
• 分类号: O4

摘要

An important factor of the physical and chemical properties of solution, pH is the index of hydrogen ionconcentration in solution. When the pH is higher or lower than the fitness value, the enzyme activity of bacteriagrowth and metabolism will decrease, and the metabolism of cell will be blocked, which could cause arrest of growthand affect the cell membrane potential, then the biological function of cell membrane would be changed, and also,the material in and out of cell would be influenced. When the pH of fermented liquid is lower in the produceacid fermentation period, the activity of glutamate dehydrogenase will reduce, and the metabolism of substanceand energy will be in the direction of acetyl glutamine synthesis, which could cause the decline of glutamic acidproductivity.