混合菌种协同发酵酒糟生产菌体饲料蛋白的研究  

Resarch on the Production of Bacteria Protein Feedstuff by Cooperative Fermentation of Distiller's Grains by Mixed Strains

作　　者：刘军[1] 牛广杰[1] 孙东伟[1] 

机构地区：[1]四川理工学院生物工程院,四川自贡643000

出　　处：《酿酒科技》2009年第9期116-118,共3页Liquor-Making Science & Technology

摘　　要：以白酒糟为主要原料,通过混合菌种协同发酵将外源蛋白氮转化为菌体蛋白,从而提高酒糟中蛋白含量。实验结果表明,在发酵时间为48h、投料(投料比为40%)70g、接种量在3.6%、pH6.31、尿素投加量为0.5%的条件下发酵,比单纯使用酒糟发酵蛋白含量有明显提高。The cooperative fermentation of distiller＇s grains （used as main materials） by mixed strains could convert exogenous protein nitrogen into bacteria protein so that protein content in distiller＇s grains got improved. The experimental results showed that compared with pure distiller＇s grains fermentation, protein content in distiller＇s grains got improved evidently under the conditions of 48 h fermentation, 70 g materials filling （filling ratio was 40 %）, 3.6 % inoculation quantity, pH value as 6.31 and 0.5 % addition leve of urea.

关 键 词：综合利用 酒糟 混合菌种 菌体蛋白 提高 

分 类 号：S816[农业科学—饲料科学]