醋渣培养基配比对蛋白质富化的影响研究  

Study on the Effect of Substrate Proportion of Vinegar Residues on Protein Enrichment

作　　者：王素萍[1] 赵建国[1] 

机构地区：[1]江南大学生物工程学院,江苏无锡214036

出　　处：《粮食与饲料工业》2004年第11期29-30,共2页Cereal & Feed Industry

摘　　要：重点考察醋渣培养基配比和发酵时间对蛋白质富化的影响,在醋渣40%、玉米皮20%、芝麻粕40%的优化配比条件下,发酵40h,每1g发酵基质富集酵母121亿个,发酵基质粗蛋白质从19.6%上升到33.5%,表观粗蛋白质增幅为70.91%。This study focused on investigating the effect of substrate proportion of vinegar residues and fermentation time on protein enrichment. With optimized proportion of 40% vinegar residues mixed with 20% corn skin and 40% sesame meal, the solid-state fermentation was carried out for a duration of 40 h. The count of yeast cells reached up to 121×108 per gram of product obtained, and crude protein of the fermented substrate increased to 33.5% from the original 19.6%, an increase of 70.91%.

关 键 词：热带假丝酵母 固态发酵 醋渣 蛋白质富化 

分 类 号：S816.46[农业科学—饲料科学] S816.4[农业科学—畜牧学]