90% Amino Acid Powder - High-Purity Plant-Based Organic Nitrogen Source for Fermentation

90% Amino Acid Powder – Premium Organic Nitrogen Source for Fermentation (Plant‑Based White Upgraded Grade)

I. Three Biggest Headaches for Fermentation Professionals – Solved

II. Product Positioning

This product is a high‑purity free amino acid powder manufactured from non‑GMO plant proteins via directed enzymatic hydrolysis and membrane separation. It contains ≥85% free amino acids (90% grade) and ≥12.41% total nitrogen, presented as a pure white powder with 100% water solubility.

It is not a simple protein hydrolysate, but a chemically defined, nutritionally balanced, and exceptionally stable organic nitrogen source. It serves as a direct replacement for yeast extract, tryptone, beef extract, and other traditional nitrogen sources in industrial fermentation of bacteria, yeasts, actinomycetes, and selected fungi.

III. Six Core Advantages (Fermentation Perspective)

1. Rapidly Assimilable Nitrogen – Shortens Lag Phase
   Free amino acids are directly available for microbial metabolism without the need for macromolecular protein breakdown. Cultures enter exponential growth soon after inoculation, potentially reducing fermentation cycles by 10%–20%.

2. Balanced Amino Acid Profile – Prevents Nutritional Deficiencies
   The 18 amino acids are present in harmonious proportions, with especially high levels of glutamic acid (17.43%), alanine (10.29%), valine (10.47%), and threonine (9.46%) – meeting the nitrogen requirements of most production strains.

3. Low Chloride Content (≤1.98%)
   Reduces corrosion of stainless steel vessels and lowers ionic strength in the medium – particularly beneficial for osmotically sensitive strains.

4. Plant‑Derived, Hydroxyproline‑Free
   Completely eliminates risks of pathogens, endotoxins, and allergens associated with animal‑based raw materials, greatly reducing downstream purification burden.

5. Heavy Metals Far Below National Limits
   Hg, As, Cd, Pb, and Cr are all below detection limits – compliant with pharmaceutical‑grade and food‑grade fermentation raw material requirements.

6. Heat‑Stable – No Precipitation After Sterilisation
   Solutions remain clear even after autoclaving at 121°C, with no flocculation that could interfere with online monitoring (e.g., OD measurements).

IV. Technical Specifications (Fermentation‑Grade)

V. Complete Profile of 18 Free Amino Acids (% w/w)

Glutamic acid + alanine + valine + threonine together account for nearly 48% – these four amino acids are precisely the core nitrogen requirements for many industrial strains (e.g., Corynebacterium glutamicum, Escherichia coli, Bacillus spp.).

VI. Typical Fermentation Applications

1. Amino Acid Fermentation (Glutamate, Lysine, Threonine, etc.)

• Supplies amino nitrogen directly, reducing the energy cost for precursor biosynthesis and improving conversion yields.

• Recommended addition: 10–20 g/L, can be combined with inorganic nitrogen (ammonium sulfate, urea).

2. Antibiotic Fermentation (Cephalosporins, Penicillins, Erythromycin, etc.)

• Specific small peptides and free amino acids induce expression of secondary metabolite gene clusters, boosting titres.

• Recommended as a fed‑batch nitrogen source – prepare a 100–150 g/L feed solution, sterilise by filtration, and add during fermentation.

3. Enzyme Production (Proteases, Amylases, Lipases, etc.)

• Amino acids act as inducers for extracellular enzyme secretion, increasing enzyme yield per unit biomass.

• Add 5–15 g/L in the basal medium; supplement during fed‑batch as needed.

4. Organic Acid & Bio‑Based Chemical Fermentation (Lactic Acid, Succinic Acid, 1,3‑Propanediol, etc.)

• Balanced nitrogen source maintains cell vitality, reduces by‑product formation, and improves carbon conversion efficiency.

5. High‑Cell‑Density Culture of Yeast & Probiotics

• Replaces yeast extract at lower cost with consistent batch quality; significantly increases viable cell counts.

VII. Usage & Process Recommendations

VIII. Packaging & Storage

• Packaging: 25‑kg multi‑wall kraft paper bags with inner food‑grade polyethylene moisture‑barrier liner.

• Storage: Keep in a cool, dry, well‑ventilated area, away from direct sunlight. After opening, seal tightly to prevent moisture absorption.

• Shelf life: 24 months from production date in original unopened packaging under recommended conditions.

IX. Quality Assurance

Each batch is accompanied by an independent Certificate of Analysis (COA) covering all technical specifications and amino acid composition. We retain retention samples for traceability to ensure batch‑to‑batch consistency. For sample requests or detailed technical documentation, please contact our technical team.