PREPARATION OF CITRUS MOLASSES TO BE USED AS RAW MATERIAL FOR FERMENTATION

摘要

PURPOSE:To prepare citrus molasses capable of being used as a raw material for fermenting an L-amino acid, by heat-treating peel juice obtained from citrus fruits under acidic condition with sulfuric acid. CONSTITUTION:Slaked limie is added to a remaining part consisting essentially of peels, etc. obtained by squeezing fruit juice from fruit of oranges, and the prepared matter is squeezed to give peel juice. The peel juice or concentrate obtained by concentrating the peel juice is adjusted to pH in a range 2-3.5 with sulfuric acid. The adjusted peel juice or the concentrate is heated at about 40-100 deg.C for 30- 10min, the resulted precipitate is removed, and if necessary, the treated juice is adjusted to a proper pH to give citrus molasses. A bacterium capable of producing an L-amino acid, e.g., L-glutamic acid, L-lysine, etc. is cultivated in a medium using the citrus molasses as a carbon source, and an L-amino acid formed and accumulated in the medium is collected.