苹果渣发酵生产饲料蛋白质工艺研究  

A Study on Technology for Production of Feed Protein through Fermentation of Apple Residue

作　　者：司翔宇[1] 李志西[1] 葛蕾[1] 

机构地区：[1]西北农林科技大学食品学院,陕西杨凌712100

出　　处：《粮食与饲料工业》2005年第4期32-33,共2页Cereal & Feed Industry

基　　金：陕西省"十五"科技攻关项目(2001K04-G10-02);陕西省农业技术重点推广项目(2001-1-3-16)

摘　　要：研究了以苹果渣为原料生产饲料蛋白质的工艺条件.结果表明,混合菌种发酵生产的蛋白质含量优于单菌发酵,加入氮源处理较无氮源处理的蛋白质含量高.合适的工艺条件:浆料比1.3:1、黑曲霉接种量2%、装料量25 g、自然pH值、发酵温度30～33℃、发酵周期5 d.发酵产品的真蛋白含量由4.75%提高到16.25%,粗脂肪和灰分含量也大幅提高,营养价值得到了全面改善.The technological conditions for production of feed protein from apple residue as raw material were investigated. The results showed that the content of protein produced by fermentation with mixed bacteria was superior to that with single bacterium, and the content of protein produced through treatment by adding nitrogen source was higher than that without adding nitrogen source. The appropriate technological conditions were: pulp-material ratio 1.3∶1, grafting amount of aspergillus niger 2%, material loading 25 g, natural pH value, fermentation temperature 30～33℃, fermentation cycle 5 d. The content of real protein in fermented product was increased from 4.75% to 16.25%, also the content of crude fat and ash was heightened greatly, but the nutritional value was improved completely.

关 键 词：黑曲霉 酿酒酵母 苹果渣 饲料蛋白质 发酵工艺条件 

分 类 号：S816.4[农业科学—饲料科学]