黑曲霉发酵酱油渣的研究  

Study on degradation of soy sauce residues by Aspergillus niger

作　　者：李鹏[1] 马良[1] 范寰[1] 王文杰[1] 

机构地区：[1]天津市畜牧兽医研究所,天津300112

出　　处：《饲料工业》2013年第16期46-48,共3页Feed Industry

基　　金：天津市科技支撑计划重点项目[08ZCK FN00100]

摘　　要：试验研究了黑曲霉的耐盐能力,试验结果表明:NaCl浓度在0-120 g/l以内,黑曲霉生长速率随NaCl浓度的增加先增加后减小,当NaCl浓度为40 g/l时黑曲霉生长速率达到最大值,为2.08 cm/d;并且以酱油渣为试验材料,研究了黑曲霉对酱油渣中粗纤维成分的降解能力,试验结果表明,黑曲霉能高效降解酱渣中半纤维素,30 d降解率达到了84.28%;同时对纤维素和木质素也有一定程度降解,30 d时降解率分别为23.86%和9.43%。本研究结果为酱油渣的饲料化利用提供了必要的数据支持。We identified the salt-tolerance of Aspergillus niger and the degradation rate of fig- nin, cellulose, and hemicelluloses in soy sauce residues fermented with Aspergillus niger. The results showed that： the growth rate of Aspergillus niger was increased from 0 to 40 g/1 of sodi- um chloride concentrations and then was decreased from 50 to 120 g/l. The growth rate reach- ing the top at 40 g/1 of sodium chloride concentrations was 2.08 cm/d. Aspergillus niger could efficiently degrade hemicelluloses, the degradation rate was 84.28% when the soy sauee resi- dues was fermented 30 days, and at the same time, the degradation rates of lignin and cellulose was 9.43% and 23.86% respectively.

关 键 词：酱油渣 黑曲霉 固态发酵 

分 类 号：Q939[生物学—微生物学]