三菌种二次发酵酱渣生产蛋白饲料的研究  

Studies on Producing Protein Feed with Soy-Sauce Mash Cakes through Twice Fermentations with Three Strains

作　　者：赵启美[1] 何佳[1] 张先进 

机构地区：[1]洛阳农业高等专科学校,河南洛阳471003 [2]洛阳百味集团,河南洛阳471000

出　　处：《粮食与饲料工业》2002年第8期26-27,共2页Cereal & Feed Industry

摘　　要：对利用黑曲霉、产朊假丝酵母、白地霉进行 2次发酵酱渣生产蛋白饲料的工艺进行了研究。初步确定了发酵酱渣的培养条件 :培养基不灭菌 ,第一次发酵培养基pH值为 5 ,接种量 10 %。第二次发酵添加等量酱渣、1.5 %尿素、15 %麸皮 ,发酵时间 30h。产品的粗蛋白含量在实验室条件下可达 39.8% ,小试和中试分别达到 39.3%和37.2 %。粗纤维含量比原料本身下降了 33.8%。The technology for producing protein feed with soy-sauce mash cakes through twice fermentations with three strains ( aspergillus niger, candida utilis and geotrichum candidum ) was studied. The fermentation conditions were preliminarily determined. The culture medium did not need to be sterilized. In the first fermentation, the pH value was 5, and inoculum concentrition 10%. The second fermentation used equal quantity of soy-sauce mash cakes plus 1.5% urea and 15% wheat bran, and the fermentation period was 30 hours. Under the working conditions of the libratory, small-scale test and pilot test, the crude protein content of the fermented products reached 39.8%, 39.3% and 37.2% respectively. Compared with the raw material, the raw fiber content of the fermented products decreased by 33.8%.

关 键 词：酱渣 二次发酵 蛋白饲料 生产工艺 黑曲霉 产朊假丝酵母 白地酶 

分 类 号：S816.4[农业科学—饲料科学] S816.6[农业科学—畜牧学]