摘要
重点考察醋渣培养基配比和发酵时间对蛋白质富化的影响,在醋渣40%、玉米皮20%、芝麻粕40%的优化配比条件下,发酵40h,每1g发酵基质富集酵母121亿个,发酵基质粗蛋白质从19.6%上升到33.5%,表观粗蛋白质增幅为70.91%。
This study focused on investigating the effect of substrate proportion of vinegar residues and fermentation time on protein enrichment. With optimized proportion of 40% vinegar residues mixed with 20% corn skin and 40% sesame meal, the solid-state fermentation was carried out for a duration of 40 h. The count of yeast cells reached up to 121×108 per gram of product obtained, and crude protein of the fermented substrate increased to 33.5% from the original 19.6%, an increase of 70.91%.
出处
《粮食与饲料工业》
CAS
2004年第11期29-30,共2页
Cereal & Feed Industry
关键词
热带假丝酵母
固态发酵
醋渣
蛋白质富化
candida tropicalis
solid-state fermentation
vinegar residues
protein enrichment
