浓醪发酵玉米蛋白粉饲料生产工艺的研究  

Technology for Production of Corn Gluten Meal Feed by Thick Mash Fermentation

作　　者：李秀梅[1] 郑喜群[1] 刘晓兰[1] 王晓杰[1] 李春丽[1] 

机构地区：[1]齐齐哈尔大学生命科学与工程学院,黑龙江齐齐哈尔161006

出　　处：《粮食与饲料工业》2009年第3期38-40,共3页Cereal & Feed Industry

摘　　要：利用纳豆杆菌采用浓醪发酵法对玉米蛋白进行改性。通过对浓醪发酵条件的优化研究,确定适宜的改善玉米蛋白溶解性的发酵条件,提高玉米蛋白的溶解性,有利于动物对蛋白的消化吸收,从而提高玉米蛋白作为饲料的利用率。适宜的发酵条件为:培养基干基与水的比例为1∶3.5,培养基初始pH值为7.0,接种量4.29%,培养温度32℃,摇瓶转速190 r/m in,培养时间20 h。在此条件下,培养液中可溶性蛋白质含量可达到(29.05±0.67)mg/m l。An experiment for improvement of corn protein was carried out by means of thick mash fermentation by Bacillus subtilis natto. Through optimization of thick mash fermentation conditions, suitable fermentation conditions for improving solubility of corn pro- tein were determined, so as to improve the solubility of corn protein favorable for digestion of protein by animals, so that the utilization rate of the corn gluten meal （CGM） as a feed could be increased. The suitable fermentation conditions were the proportion of culture medium dry materials to water of 1：3.5, initial pH of 7.0, inoeulum size of 4.29% , growth temperature of 32℃ , shaker rotating speed of 190 r/min and fermentation time of 20 h. the soluble protein content in culture solution could reach 29.05 ± 0.67 mg/mL under these optimized conditions.

关 键 词：玉米蛋白粉 可溶性蛋白 纳豆杆菌 浓醪发酵 生产工艺 饲料 

分 类 号：S816[农业科学—饲料科学]