单细胞蛋白固态发酵系统的总氮平衡与功效评价  

The Total Nitrogen Equilibrium and the Efficiency Evaluation of Solid State Fermentation in Single Cell Protein Production

作　　者：白玉明[1] 褚西宁[1] 张红[1] 袁静明[1] 

机构地区：[1]山西大学生命科学系

出　　处：《山西大学学报（自然科学版）》1998年第1期72-76,共5页Journal of Shanxi University(Natural Science Edition)

摘　　要：对ＳＳＦ法生产ＳＣＰ系统中的生物量，总糖、总氮等因素进行了动态分析。揭示了反应过程中总氮平衡的基本性质。讨论了同化作用，转化作用、分解作用等３种氮代谢反应方式以及物料收率降低引起蛋白含量升高的浓缩效应。同时分析了蛋白净增量和蛋白含量之间的相互关系。表明蛋白净增量是评价系统功效的合理指标。Total nitrogen equilibrium,one of the main characteristics of SCP SSF system,is recognized based on the dynamic analysis of some factors including biomass,total saccharides and nitrogen element etc.In SSF process,there are at least three kinds of different nitrogen metabolic reactions such as assimilation,transformation and decomposition.Meanwhile,there is still another kind of reaction called concentration effect,which makes the protein content increasing as the decreasing of the dry material recovery during fermentation.It is just due to the concentration effect that,the net increase of protein mass,should be taken as a basic criterion for the efficency evaluation of the process,instead of the increase of protein content.

关 键 词：单细胞蛋白 固态发酵 总氮平衡 饲料 

分 类 号：S816.6[农业科学—饲料科学]