基于饲料酵母二次发酵啤酒糟条件响应面优化研究  

Study on Optimization of Brewer's Grains through Response Surface Analysis Based on Secondary Fermentation of Feed Yeast

作　　者：宾冬梅 黄河清涛 易诚 伍渡清 饶力群[2] 

机构地区：[1]衡阳师范学院生命科学与环境学院,湖南衡阳421008 [2]湖南农业大学生物科学技术学院,湖南长沙410128 [3]燕京啤酒(衡阳)有限公司,湖南衡阳421008

出　　处：《湖南生态科学学报》2017年第4期14-19,共6页Journal of Hunan Ecological Science

基　　金：湖南省自然科学基金省市联合基金(编号:14JJ5001)

摘　　要：为提高发酵啤酒糟高蛋白产量,以一次发酵的黑曲霉和木霉双菌发酵的啤酒糟为原料,粗蛋白含量为指标,对饲料酵母和枯草芽孢杆菌进行二次混菌发酵,其对应的最佳条件为温度33.73℃,接种量16.51%,酵母菌和枯草芽孢杆菌接种量比为5∶1,添加硫酸铵5.00%,尿素添加量2.00%,发酵时间4 d,理论粗蛋白质含量43.38%.表明通过二次混菌发酵能显著提高啤酒糟粗蛋白含量.In order to improve the production of fermented brewer ' s grains with high protein,the brewer's grains through first fermentation with Aspergillus and Trichoderma were taken as raw materials,the crude protein content as the index,fodder yeast and bacillus subtilis were used for the secondary fermentation in optimum conditions on which the temperature was 33.73℃,inoculum was 16.51%,inoculation ratio between feed yeast and bacillus subtilis was 5 ∶ 1,ammonium sulfate was 5. 00%,urea content was 2. 00%,fermentation time was 4 days,and the content of theortical crude protein was 43.38%.The result showed that the crude protein content of brewer's grains can be significantly increased through secondary fermentation by mixed microorganism.

关 键 词：啤酒糟 混菌 二次发酵 响应面分析 高蛋白 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]