马蹄皮生产单细胞蛋白饲料的发酵条件  

Producing Conditions of Single Cell Protein Feed by Fermenting Chufa Skin

作　　者：潘百明[1] 苏丽香[1] 

机构地区：[1]贺州学院,广西贺州542899

出　　处：《贵州农业科学》2014年第3期144-146,157,共4页Guizhou Agricultural Sciences

基　　金：广西自然科学基金项目"中药保健预混料对肉猪生长性能及酮体瘦肉率的效果研究"[2010GXNSFA013104]

摘　　要：为提高马蹄皮的综合利用价值,增加农民的收入,以粗蛋白、总糖和还原糖含量为指标,研究了初始pH、酵母与根霉菌种比例、培养时间、装液量对发酵产单细胞蛋白的影响,并通过正交试验优化了马蹄皮发酵生产单细胞蛋白的工艺条件。结果表明:马蹄皮液态发酵生产单细胞蛋白的最优条件为初始pH5.0,酵母与根霉的菌种比例为2∶1,发酵时间2d,装液量为70mL/250mL。在该条件下发酵的粗蛋白为64.25%,总糖为19.8%,还原糖为5.0%,粗纤维为0.0%,灰分为8.04%。In order to improve the comprehensive utilization value of chufa skin and increase farmers’ income,taking crude protein,total sugar and reducing sugar as the indicators,the effects of initial pH, yeast-rhizopus ratio,culture time and liquid volume on single cell protein were studied,and the process conditions were optimized through an orthogonal experiment.Results：the optimum conditions included initial pH 5.0,yeast-rhizopus ratio 2 ∶ 1,culture time 2 d,liquid volume 70 mL/250 mL.Under these conditions the yields of crude protein,total sugar,reducing sugar,crude fiber and ash reached 64.25%, 19.8%,5.0%,0.0% and 8.04% respectively.

关 键 词：马蹄皮 单细胞蛋白 液态发酵 粗蛋白 

分 类 号：S816.79[农业科学—饲料科学]