Traditional Chinese Sodium glutamate (fermentation method) began — Traditional Fermentation, Aging & Shelf-Stability Method
In short: Traditional Chinese Sodium glutamate (fermentation method) began to be produced by industrial methods around 1957, — Traditional Fermentation, Aging & Shelf-Stability Method. This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 1760 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Sodium glutamate (fermentation method)Industrial production began around 1957, and most sodium glutamate is now produced using this method.Preparation method 1. Fermentation raw materials: Starch, saccharification liquid, waste molasses and synthetic acetic acid are used as carbon sources, and neutralized ammonia, urea, etc. are used as nitrogen sources. In addition, a certain amount of potassium phosphate, magnesium sulfate, iron sulfate and other inorganic salts and biotin, thiamine (vitamin B2), and an appropriate amount of penicillin and surfactant must be added.2. …
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