CN110885866A - Novel glutamic acid fermentation and monosodium glutamate production method - Google Patents
Novel glutamic acid fermentation and monosodium glutamate production method Download PDFInfo
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P13/00—Preparation of nitrogen-containing organic compounds
- C12P13/04—Alpha- or beta- amino acids
- C12P13/14—Glutamic acid; Glutamine
- C12P13/18—Glutamic acid; Glutamine using biotin or its derivatives
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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- C—CHEMISTRY; METALLURGY
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Abstract
The invention belongs to the technical field of monosodium glutamate preparation, and discloses a novel glutamic acid fermentation and monosodium glutamate production method, which comprises the following steps: step 1) preparing an optimized fermentation medium, step 2) fermenting glutamic acid, step 3) extracting glutamic acid, and step 4) preparing monosodium glutamate. The invention does not use sulfuric acid in the process of preparing monosodium glutamate, avoids the generation of ammonium sulfate in waste liquid, greatly reduces the difficulty of waste liquid treatment, and obtains the finished monosodium glutamate with high quality, snow white and transparent monosodium glutamate and good appearance.
Description
Technical Field
The invention belongs to the technical field of monosodium glutamate preparation, and particularly provides a novel glutamic acid fermentation and monosodium glutamate production method.
Background
Monosodium glutamate, known as monosodium glutamate and chemical name α -monosodium aminoglutarate, is a salt formed by sodium ions and glutamate ions, wherein glutamic acid is an amino acid, and sodium is a metal element.
Two problems exist in the production process of the existing monosodium glutamate: on one hand, in the fermentation process, the feedback inhibition of the metabolic pathway is intensified along with the gradual increase of the content of the glutamic acid, so that the generation of the glutamic acid can be inhibited; on the other hand, the extraction of monosodium glutamate usually adopts an isoelectric-ion exchange method, glutamic acid is crystallized by adding concentrated sulfuric acid to adjust isoelectric points, and ammonium sulfate waste liquor generated in the production process brings great difficulty to waste liquor treatment and causes direct harm to the environment and water sources.
Disclosure of Invention
On the basis of the prior patent technology 'efficient green manufacturing process of amino acid', the product process is continuously improved and optimized, and glutamic acid is prepared into a monosodium glutamate product, and on the basis, a novel glutamic acid fermentation and monosodium glutamate production method is provided.
The invention is realized by the following technical scheme.
The novel glutamic acid fermentation and monosodium glutamate production method comprises the following steps:
step 1) preparing an optimized fermentation medium, step 2) fermenting glutamic acid, step 3) extracting glutamic acid, and step 4) preparing monosodium glutamate.
Further, the optimized fermentation medium comprises a fermentation medium A and a fermentation medium B which are used separately;
the fermentation medium A is prepared by the following method: taking the following raw materials: glucose, Yeast extract, K2HPO4，MgSO4·7H2O, 2-hydroxyethylamine, CeCl3，MnSO4·H2O，FeSO4·7H2O，VB1Biotin; stirring the raw materials uniformly, adjusting the pH value, and sterilizing to obtain a fermentation medium A;
the fermentation medium B is prepared by the following method:
taking the following raw materials: succinic acid, urea, chitosan; and (3) uniformly stirring all the raw materials, adjusting the pH value, and sterilizing to obtain a fermentation medium B.
Further, the step 2) of glutamic acid fermentation specifically comprises the following steps: inoculating the seed solution of Brevibacterium flavum for producing glutamic acid into a 100L fermentation tank filled with 60L fermentation medium A according to the inoculation amount of 8-10% for fermentation culture for 24h, then adding 10L fermentation medium B, continuing the fermentation culture for 24h, and collecting the fermentation liquor; in the whole fermentation culture process, the fermentation temperature is controlled to be 30-36 ℃, the ventilation ratio is 1: 0.7-0.9, the stirring speed is 200-.
Further, the step 3) of extracting glutamic acid specifically comprises: taking fermentation liquor, centrifuging by adopting a high-speed disc centrifuge, and collecting filtrate and mycoprotein precipitation; adding 0.5-2% of flocculating agent into the filtrate, standing for 6-12h, filtering with a plate frame, and collecting liquid; then filtering the mixture by a ceramic membrane, and collecting filtrate; introducing the filtrate into a decolorizing tank with the addition of active carbon of 0.5-1% for 30-120min, filtering, and collecting decolorized solution; carrying out secondary decolorization on the decolorized solution through a decolorizing membrane, and collecting decolorized clear liquid; carrying out chromatographic separation on the decolorized clear liquid through a sequential simulated moving bed to obtain an extracting solution; and (3) carrying out four-effect concentration, centrifugation and fluidized bed spray drying on the extracting solution to obtain the compound.
Further, the step 4) of preparing monosodium glutamate comprises the following steps:
carrying out chromatographic separation on the decolorized clear liquid through a sequential simulated moving bed to obtain an extracting solution; concentrating the extractive solution to one third of the original volume with a four-effect evaporator, adding 10-20% sodium hydroxide solution dropwise, adjusting pH to 6.9-7.1, spray drying with fluidized bed, and packaging.
Preferably, the preparation method of the fermentation medium A comprises the following steps: taking the following raw materials: glucose 50-100g/L, yeast extract 10-30g/L, K2HPO41-5g/L，MgSO4·7H2O20-200 mg/L, 2-hydroxyethylamine 10-50mg/L, CeCl31-20mg/L，MnSO4·H2O 1-10mg/L，FeSO4·7H2O 1-10mg/L，VB15-50mg/L, biotin 1-10 mug/L; stirring the raw materials uniformly, adjusting pH to 6-7, sterilizing at 121 deg.C, and naturally cooling to obtain fermentation culture medium A.
Preferably, the preparation method of the fermentation medium A comprises the following steps:
taking the following raw materials: 80g/L glucose, 20g/L yeast extract, K2HPO42g/L，MgSO4·7H2O50mg/L, 2-hydroxyethylamine 40mg/L, CeCl310mg/L，MnSO4·H2O 3mg/L，FeSO4·7H2O 3mg/L，VB110mg/L, biotin 7 mu g/L; stirring the raw materials uniformly, adjusting pH to 6.5, sterilizing at 121 deg.C for 15min, and naturally cooling to obtain fermentation culture medium A.
Preferably, the preparation method of the fermentation medium B comprises the following steps:
taking the following raw materials: 1-10g/L of succinic acid, 1-5g/L of urea and 20-100mg/L of chitosan; stirring the raw materials uniformly, adjusting the pH value, and sterilizing to obtain a fermentation medium B;
preferably, the preparation method of the fermentation medium B comprises the following steps:
taking the following raw materials: 5g/L of succinic acid, 2g/L of urea and 80mg/L of chitosan; stirring the raw materials uniformly, adjusting pH to 6.5, sterilizing at 121 deg.C for 15min, and naturally cooling to obtain fermentation medium B.
Preferably, the flocculant is prepared by mixing chitosan and sodium alginate according to the mass ratio of 2: 1.
Compared with the prior art, the invention has the advantages that the following aspects are mainly included but not limited:
the fermentation medium of the invention is composed of two parts, wherein the fermentation medium A emphasizes on the improvement of the proliferation of strains, and the fermentation medium B emphasizes on the synthesis and the secretion of glutamic acid.
During early cell proliferation, 2-hydroxyethylamine can promote synthesis of phosphatidylethanolamine cell wall components, so that the proliferation rate of strains is increased, later-stage strain proliferation is slowed down, acid production is mainly achieved, and 2-hydroxyethylamine can also be used as a cationic surfactant, so that cell walls are loosened, cell permeability is improved, and release of glutamic acid to the outside of cells is promoted.
CeCl3The rare earth salt can promote the proliferation of strains, improve the activity of the related synthetase of the glutamic acid and improve the yield of the glutamic acid; however, excessive concentration of glutamic acid causes slow proliferation and death of the strainThe amount decreases accordingly.
In the middle and later period of fermentation, the proliferation speed of the strain is slowed down, acid production is taken as the main part, amino on chitosan is combined with teichoic acid or lipopolysaccharide with negative charges in the bacterial cell wall, and metal cations are chelated, so that the permeability of the cell wall is changed, and the glutamic acid is promoted to be secreted out of cells.
Succinic acid is added into a fermentation medium, so that the tricarboxylic acid cycle has a certain promotion effect, and the glyoxylate cycle pathway is inhibited, so that the intermediate metabolite flows to the tricarboxylic acid cycle pathway more, and the increase of the glutamic acid yield is promoted.
The invention greatly reduces the usage amount of acid and alkali and water in the extraction process, reduces the energy consumption in the extraction process and reduces the generation amount of high ammonia nitrogen wastewater in the extraction process by a comprehensive green separation and extraction technology taking a chromatography and a multistage membrane coupling separation and purification technology as a core.
The invention does not use sulfuric acid in the process of preparing monosodium glutamate, and the whole process improves the income by about 20 percent; meanwhile, the production process avoids the generation of ammonium sulfate in the waste liquid, greatly reduces the difficulty of waste liquid treatment, and thoroughly solves the problem of environmental protection; the finished product of the monosodium glutamate prepared by the production method has high quality, snow white and transparent monosodium glutamate and good appearance.
Drawings
FIG. 1: CeCl3Influence of rare earth salts on the concentration of the bacteria;
FIG. 2: CeCl3Influence of rare earth salts on glutamic acid content;
FIG. 3: influence of 2-hydroxyethylamine on the concentration of the bacteria;
FIG. 4: the effect of 2-hydroxyethylamine on glutamic acid content;
FIG. 5: influence of 2-hydroxyethylamine on the conversion of sugar acids.
Detailed Description
In order to make those skilled in the art better understand the technical solutions in the present application, the technical solutions in the present application will be clearly and completely described below with reference to specific embodiments of the present application, and it is obvious that the described embodiments are only a part of the embodiments of the present application, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The novel glutamic acid fermentation and monosodium glutamate production method comprises the following steps:
1) an optimized glutamic acid fermentation medium which comprises a fermentation medium A and a fermentation medium B; the fermentation medium A was added first and then the fermentation medium B was added at 24h intervals.
The preparation method of the fermentation medium A comprises the following steps: taking the following raw materials: 80g/L glucose, 20g/L yeast extract, K2HPO42g/L，MgSO4·7H2O50mg/L, 2-hydroxyethylamine 40mg/L, CeCl310mg/L，MnSO4·H2O 3mg/L，FeSO4·7H2O 3mg/L，VB110mg/L, biotin 7 mu g/L; stirring the raw materials uniformly, adjusting pH to 6.5, sterilizing at 121 deg.C for 15min, and naturally cooling to obtain fermentation culture medium A;
the preparation method of the fermentation medium B comprises the following steps: taking the following raw materials: 5g/L of succinic acid, 2g/L of urea and 80mg/L of chitosan; stirring the raw materials uniformly, adjusting pH to 6.5, sterilizing at 121 deg.C for 15min, and naturally cooling to obtain fermentation medium B;
2) the fermentation process comprises the following steps: mixing GDK-9 seed solution (OD) of Brevibacterium flavum600nm13.5) inoculating the mixture into a 100L fermentation tank filled with 60L of fermentation medium A according to the inoculation amount of 8 percent for fermentation culture for 24 hours, then adding 10L of fermentation medium B, continuing the fermentation culture for 24 hours, and collecting fermentation liquor; in the whole fermentation culture process, the fermentation temperature is controlled to be 35 ℃, the ventilation ratio is 1: 0.7, the stirring speed is 300r/min, the dissolved oxygen is maintained at 20 percent, glucose with the fed-batch mass percentage concentration of 20 percent is fed-batch to maintain the residual sugar to be not less than 1.0 percent, and the fed-batch defoaming agent is fed-batch for defoaming;
3) the glutamic acid extraction and separation process comprises the following steps:
taking fermentation liquor, centrifuging for 5min at 4000rpm by adopting a high-speed disc centrifuge, and collecting filtrate and mycoprotein precipitation; adding 1% (mass volume ratio, adding 1g flocculant in 100ml filtrate) of flocculant (chitosan and sodium alginate mixed according to the mass ratio of 2: 1) into the filtrate, mixing, standing for 12h, filtering with a plate frame, and collecting liquid; then filtering the mixture by a ceramic membrane, and collecting filtrate; introducing the filtrate into a decolorizing tank with active carbon addition of 0.5% (mass to volume ratio, 0.5g added into 100ml filtrate) for 60min, filtering, and collecting decolorized solution; carrying out secondary decolorization on the decolorized solution through a decolorizing membrane, and collecting decolorized clear liquid;
4) the preparation process of the monosodium glutamate comprises the following steps:
carrying out chromatographic separation on the decolorized clear liquid through a sequential simulated moving bed to obtain an extracting solution; concentrating the extractive solution to one third of the original volume with a four-effect evaporator, adding dropwise sodium hydroxide solution with concentration of 15% (w/v), adjusting pH to 6.9, and spray drying with fluidized bed.
Example 2
The novel glutamic acid fermentation and monosodium glutamate production method comprises the following steps:
1) an optimized glutamic acid fermentation medium which comprises a fermentation medium A and a fermentation medium B; the fermentation medium A was added first and then the fermentation medium B was added at 24h intervals.
The preparation method of the fermentation medium A comprises the following steps: taking the following raw materials: 100g/L glucose, 25g/L yeast extract, K2HPO41g/L，MgSO4·7H2O70 mg/L, 2-hydroxyethylamine 20mg/L, CeCl35mg/L，MnSO4·H2O 2mg/L，FeSO4·7H2O 2mg/L，VB15mg/L, biotin 5 mu g/L; stirring the raw materials uniformly, adjusting pH to 6.5, sterilizing at 121 deg.C for 15min, and naturally cooling to obtain fermentation culture medium A;
the preparation method of the fermentation medium B comprises the following steps: taking the following raw materials: 7g/L of succinic acid, 2g/L of urea and 50mg/L of chitosan; stirring the raw materials uniformly, adjusting pH to 6.5, sterilizing at 121 deg.C for 15min, and naturally cooling to obtain fermentation medium B;
2) the fermentation process comprises the following steps: inoculating Brevibacterium flavum GDK-9 with 8% of inoculum size to obtain seed solution (OD)600nm13.5) inoculating with 60L fermentation mediumPerforming fermentation culture in a 100L fermentation tank of A for 24h, adding 10L fermentation medium B, continuing the fermentation culture for 24h, and collecting fermentation liquor; in the whole fermentation culture process, the fermentation temperature is controlled to be 35 ℃, the ventilation ratio is 1: 0.7, the stirring speed is 300r/min, the dissolved oxygen is maintained at 20 percent, glucose with the fed-batch mass percentage concentration of 20 percent is fed-batch to maintain the residual sugar to be not less than 1.0 percent, and the fed-batch defoaming agent is fed-batch for defoaming;
3) the extraction and separation process comprises the following steps:
taking fermentation liquor, centrifuging for 4min at 5000rpm by adopting a high-speed disc centrifuge, and collecting filtrate and mycoprotein precipitation; adding 1.5% (mass volume ratio, adding 1.5g flocculant in 100ml filtrate) of flocculant (prepared by mixing chitosan and sodium alginate according to the mass ratio of 3: 2) into the filtrate, mixing, standing for 9h, filtering with a plate frame, and collecting liquid; then filtering the mixture by a ceramic membrane, and collecting filtrate; introducing the filtrate into a decolorizing tank with the addition of active carbon of 0.5% (mass volume ratio, adding 0.5g into 100ml filtrate), decolorizing for 90min, filtering and collecting decolorized solution; carrying out secondary decolorization on the decolorized solution through a decolorizing membrane, and collecting decolorized clear liquid;
4) monosodium glutamate preparation:
carrying out chromatographic separation on the decolorized clear liquid through a sequential simulated moving bed to obtain an extracting solution; concentrating the extractive solution to one third of the original volume with a four-effect evaporator, adding 10% (w/v) sodium hydroxide solution dropwise, adjusting pH to 7.1, and spray drying with fluidized bed.
Example 3
Mono, CeCl3Influence of rare earth salts on thallus concentration, glutamic acid content and saccharic acid conversion rate.
The fermentation medium is as follows: 80g/L glucose, 20g/L yeast extract, K2HPO42g/L，MgSO4·7H2O 50mg/L，CeCl30-40mg/L，MnSO4·H2O 3mg/L，FeSO4·7H2O 3mg/L，VB110mg/L, biotin 7 mu g/L;
the fermentation process was the same as in example 1, with 70L of fermentation medium in a 100L fermentor.
Setting up CeCl3Is added at a concentration of 0, 2.5,5,10,20,40mg/L, as shown in FIGS. 1-2, with CeCl3The addition amount is increased, the thallus concentration and the glutamic acid content are both improved, when the addition amount is 10mg/L, the thallus concentration and the glutamic acid content reach peak values, then a descending trend appears, but the saccharic acid conversion rate is not obviously changed in the whole process (not shown in the attached drawing); description of CeCl3The rare earth salt can promote the strain proliferation, improve the activity of the related synthetase of the glutamic acid and improve the yield of the glutamic acid, but the over-high concentration can cause the strain proliferation to be slow and die, and the yield of the glutamic acid is correspondingly reduced.
Second, the determination of CeCl by the above experiment3The effect of 2-hydroxyethylamine on the cell concentration, glutamic acid content and conversion rate of saccharic acid was investigated on the basis of the addition amount of 10 mg/L. Setting the concentration of 2-hydroxyethylamine to be 2.5,5,10,20,40, 80 and 160mg/L, as shown in fig. 3-5, increasing the thallus concentration with the increase of the addition amount of 2-hydroxyethylamine, correspondingly increasing the glutamic acid content and the saccharic acid conversion rate, when the addition amount is 40mg/L, the thallus concentration and the glutamic acid content reach peak values, continuously increasing the concentration of 2-hydroxyethylamine, generating obvious bacteriostasis effect and obviously reducing the density of the strain; the reason is that the 2-hydroxyethylamine can promote the synthesis of phosphatidylethanolamine cell wall components, so that the proliferation rate of the strain is improved, but the bacterial inhibition phenomenon can be caused due to the excessive concentration, the proliferation of the strain is slowed down in the later period, the acid production is taken as a main part, and the 2-hydroxyethylamine can also be used as a cationic surfactant, so that the cell wall is loosened, the cell permeability is improved, the release of glutamic acid to fermentation liquor is promoted, and the yield of the glutamic acid and the conversion rate of the saccharic acid are improved.
Thirdly, the determination of CeCl by the above experiment3The influence of the fermentation medium B on the cell concentration, glutamic acid content and sugar-acid conversion rate was investigated on the basis of 10mg/L and 40mg/L of 2-hydroxyethylamine.
The control group 1 was fermented with fermentation medium A without fermentation medium B, and a 100L fermenter contained 70L fermentation medium A; the fermentation process is referred to example 1.
Control group 2: the fermentation medium B was the same as in example 1 except that succinic acid was not added.
Control group 3: the fermentation medium B was the same as in example 1 except that chitosan was not added.
Control group 4: 5g/L succinic acid was added to the fermentation medium A, and the remainder was the same as in control 1.
The experimental group is example 1.
Specific results are shown in table 1.
TABLE 1
| Group of | Bacterial concentration OD600nm | Glutamic acid output g/L | Conversion rate of sugar and acid% |
| Control group 1 | 53.9 | 137.4 | 59.1 |
| Control group 2 | 54.2 | 141.2 | 61.8 |
| Control group 3 | 54.5 | 145.8 | 62.6 |
| Control group 4 | 53.8 | 137.9 | 59.2 |
| Experimental group | 55.3 | 150.7 | 64.1 |
And (4) conclusion: the control group 1 adopts a single fermentation medium for fermentation, the yield of glutamic acid and the conversion rate of saccharic acid are obviously lower than those of the experimental group, and the concentration difference of thalli is not large; the control group 4 is added with succinic acid on the basis of the control group 1, so that the concentration of thalli is not influenced, and the yield of glutamic acid and the conversion rate of saccharic acid are not obviously different, probably because the thalli proliferation is taken as the main part in the early stage of fermentation, the acid production is less, and the succinic acid has no obvious stimulation effect on the thalli proliferation; the experimental group and the control group 3 adopt succinic acid added in the middle of fermentation, at the moment, the proliferation of thalli is slow, acid production is mainly performed, succinic acid has positive promotion effect on tricarboxylic acid cycle and has inhibition effect on glyoxylic acid cycle, so that the yield of glutamic acid is increased; gradient tests show that the addition amount of succinic acid is too large (larger than 10 g/L), the yield of glutamic acid cannot be further improved, comprehensive cost is considered, and the addition amount of succinic acid lower than 10g/L is more suitable. The chitosan is added in the middle and later fermentation stages of the control group 2 and the experimental group, so that the permeability of cell walls can be changed, and the secretion of glutamic acid to the outside of cells is promoted, thereby improving the yield of the glutamic acid and the conversion rate of saccharic acid; however, the excessive addition amount (more than 100 mg/L) of the chitosan can cause the occurrence of bacteriostasis, thereby causing the death of the strain.
Although the invention has been described in detail with respect to the general description and the specific embodiments, it will be apparent to those skilled in the art that modifications and improvements can be made to the invention or the method can be practiced without the specific embodiments. Accordingly, it is intended that all such modifications, improvements and extensions that do not depart from the spirit of the invention, be considered within the scope of the invention as claimed.
Claims (10)
1. The novel glutamic acid fermentation and monosodium glutamate production method comprises the following steps:
step 1) preparing an optimized fermentation medium, step 2) fermenting glutamic acid, step 3) extracting glutamic acid, and step 4) preparing monosodium glutamate.
2. The production method according to claim 1, wherein the optimized fermentation medium comprises a fermentation medium A and a fermentation medium B which are used separately;
the fermentation medium A is prepared by the following method:
taking the following raw materials: glucose, Yeast extract, K2HPO4，MgSO4·7H2O, 2-hydroxyethylamine, CeCl3，MnSO4·H2O，FeSO4·7H2O，VB1Biotin; stirring the raw materials uniformly, adjusting the pH value, and sterilizing to obtain a fermentation medium A;
the fermentation medium B is prepared by the following method:
taking the following raw materials: succinic acid, urea, chitosan; and (3) uniformly stirring all the raw materials, adjusting the pH value, and sterilizing to obtain a fermentation medium B.
3. The production method according to claims 1-2, wherein the step 2) glutamic acid fermentation specifically comprises: inoculating the seed solution of Brevibacterium flavum for producing glutamic acid into a 100L fermentation tank filled with 60L fermentation medium A according to the inoculation amount of 8-10% for fermentation culture for 24h, then adding 10L fermentation medium B, continuing the fermentation culture for 24h, and collecting the fermentation liquor; in the whole fermentation culture process, the fermentation temperature is controlled to be 30-36 ℃, the ventilation ratio is 1: 0.7-0.9, the stirring speed is 200-.
4. The production method according to claim 3, wherein the step 3) of extracting glutamic acid specifically comprises: taking fermentation liquor, centrifuging by adopting a high-speed disc centrifuge, and collecting filtrate and mycoprotein precipitation; adding 0.5-2% of flocculating agent into the filtrate, standing for 6-12h, filtering with a plate frame, and collecting liquid; then filtering the mixture by a ceramic membrane, and collecting filtrate; introducing the filtrate into a decolorizing tank for 30-120min, filtering, and collecting decolorized solution; and (4) carrying out secondary decolorization on the decolorized solution through a decolorization membrane, and collecting decolorized clear liquid.
5. The production method according to claim 4, wherein the step 4) of preparing monosodium glutamate comprises the following steps:
carrying out chromatographic separation on the decolorized clear liquid through a sequential simulated moving bed to obtain an extracting solution; concentrating the extractive solution to one third of the original volume with a four-effect evaporator, adding 10-20% sodium hydroxide solution dropwise, adjusting pH to 6.9-7.1, spray drying with fluidized bed, and packaging.
6. The production method according to claims 2 to 3, wherein the fermentation medium A is prepared by:
taking the following raw materials according to the following mixture ratio: glucose 50-100g/L, yeast extract 10-30g/L, K2HPO41-5g/L，MgSO4·7H2O20-200 mg/L, 2-hydroxyethylamine 10-50mg/L, CeCl31-20mg/L，MnSO4·H2O 1-10mg/L，FeSO4·7H2O 1-10mg/L，VB15-50mg/L, biotin 1-10 mug/L; stirring the raw materials uniformly, adjusting pH to 6-7, sterilizing at 121 deg.C, and naturally cooling to obtain fermentation culture medium A.
7. The production method according to claim 6, wherein the fermentation medium A is prepared by:
taking the following raw materials according to the following mixture ratio: 80g/L glucose, 20g/L yeast extract, K2HPO42g/L，MgSO4·7H2O50mg/L, 2-hydroxyethylamine 40mg/L, CeCl310mg/L，MnSO4·H2O 3mg/L，FeSO4·7H2O 3mg/L，VB110mg/L, biotin 7 mu g/L; stirring the raw materials uniformly, adjusting pH to 6.5, sterilizing at 121 deg.C for 15min, and naturally cooling to obtain fermentation culture medium A.
8. The production method according to claims 2 to 3, wherein the fermentation medium B is prepared by:
taking the following raw materials according to the following mixture ratio: 1-10g/L of succinic acid, 1-5g/L of urea and 20-100mg/L of chitosan; and (3) uniformly stirring all the raw materials, adjusting the pH value, and sterilizing to obtain a fermentation medium B.
9. The production method according to claim 8, wherein the fermentation medium B is prepared by:
taking the following raw materials according to the following mixture ratio: 5g/L of succinic acid, 2g/L of urea and 80mg/L of chitosan; stirring the raw materials uniformly, adjusting pH to 6.5, sterilizing at 121 deg.C for 15min, and naturally cooling to obtain fermentation medium B.
10. The production method according to claim 4, wherein the flocculant is prepared by mixing chitosan and sodium alginate according to a mass ratio of 2: 1.
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