动植物混合蛋白双菌种发酵的初步研究  

Study of fermentation with two strains mixed with plant protein and animal protein

作　　者：金妙仁 刘文涵[2] 徐维昌 

机构地区：[1]杭州天福生物科技有限公司,浙江杭州311215 [2]浙江工业大学化学工程与材料学院,浙江杭州310032 [3]杭州老大昌调味品有限公司,浙江杭州311219

出　　处：《浙江工业大学学报》2004年第2期135-138,共4页Journal of Zhejiang University of Technology

摘　　要：利用双菌种对不同动植物蛋白配比的混合原料进行发酵研究,选定了发酵的优化工艺和动植物蛋白的配比为6∶4。测定结果表明发酵工艺设计合理,氨基酸结构分布较为理想,对含量65.78%的动植物混合蛋白发酵,所得的固体渣和发酵液中必需氨基酸分别为33.45g/100g和6.57g/100g,分别占氨基酸总量的48.36%和43.57%。取得了双菌种对动植物混合蛋白发酵的初步成功。The fermentation and culture of bi-strain mixed with plant protein and animal protein were studied. The optimizing ratio of the plant and animal proteins in the fermentation procedure were 6:4. The results showed that the fermentation design was reasonable and the distribution of amino acids was statisfactory. The essentialamino acids were 33.5%/100 g and 6.57 g/100 g respectively in faecal solid and fermentation liquid. And the ratios of essential-amino acids in total amino were 48.4% and 43.6%.

关 键 词：蛋白质 氨基酸 双菌种 混合发酵 酿造工业 

分 类 号：TQ922[轻工技术与工程—发酵工程]