混株发酵混合酒糟生产含酶蛋白饲料的研究  

Production of protein feed from a mixture of lees fermented by multi-strains

作　　者：陈曦[1] 赵建国[1] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214036

出　　处：《中国酿造》2006年第5期30-33,共4页China Brewing

摘　　要：对采用米曲霉和酵母菌,利用混合酒糟生产含酶饲料蛋白的培养基组成和发酵条件进行了研究。结果表明:最优的培养基配比是啤酒糟:黄酒糟:豆粕:麸皮为4:1:1:4,初始料水比1:1.8,硫酸铵2%和磷酸盐1%,米曲霉在酵母菌培养16h时接入,总发酵周期68h。混株发酵与单株发酵相比,酵母数提高了3倍,平均粗蛋白提高5.32%,比基质粗蛋白高9.5%,粗蛋白增幅为35.74%,且发酵产物中含有蛋白酶901U/g(干曲),纤维素酶1824U/g(干曲)。Using mixed strains of Aspergillus oryza and yeast, the influence of medium composition and fermentation condition on the production of feedstuff from a mixture of lees was investigated. It was found that the optimum medium composition was beers lees ： rice wine lees： bean flour： wheat bran = 4：1：1：4, dry mass ： water = 1：1.8, （NH4）2SO4 2%, KH2PO4 1%, inoculation time ofAspergillus oryza at 16 h, and fermentation time 68 h. Under this condition, in the medium with mixed strains, the yeast concentration was three times higher than that by single strain fermentation, and the crude protein （enhanced to 35.74%） was 9.5% higher than that of the original medium. Moreover, the feedstuff obtained from the fermentation with the mixed strains contained protease and cellulases with activity of 901 U/g and 1824 U/g （dry mass）, respectively.

关 键 词：米曲霉 酵母 酒糟 粗蛋白 

分 类 号：Q814[生物学—生物工程]