Flavor containing L-glutamic acid and method thereof

摘要

Disclosed herein is a method for producing a flavoring containing L-glutamic acid derived from natural foods by adjusting the content of ammonia remaining in a final fermentation broth after completion of culture to be in the range of 0 to 10 g/L in cultivation of L-glutamic acid producing microorganisms, thereby facilitating drying of the fermentation liquor containing L-glutamic acid. A flavoring produced by the method is also disclosed.

主权项

1. A method for producing a flavoring containing L-glutamic acid, the method comprising:
culturing an L-glutamic acid-producing microorganism in a medium containing a carbon source, a nitrogen source and a pH modifier, wherein in the culturing, initially ammonia is used as the nitrogen source as well as the pH modifier and subsequently ammonia is replaced with a pH modifier other than ammonia along with additional ammonium sulfate supplemented as a separate nitrogen source within 10-20 hours after starting the culturing such that the content of ammonia remaining in a final fermentation broth is 0 to 10 g/L; after culturing, removing microorganism sludge from the final fermentation broth to yield a fermentation liquor; and drying the fermentation liquor from which the microorganism sludge is removed.