摘要
猴头菌在玉米粉培养基上进行固体发酵时能够产生活性较强的α－淀粉酶降解玉米淀粉。添加5％～15％黄豆粉和发酵时间从15d延长到25d能显著提高淀粉酶活力和淀粉降解率。在添加15％黄豆粉，加水40％，25℃发酵25d的玉米粉发酵产物中，淀粉降解率达到65．20％；蛋白质含量达到16．83％；蛋白质中赖氨酸含量由35．96mg／g提高到56．12mg／g，色氨酸含量由9．05mg／g提高到13．25mg／g，从而明显提高了玉米粉的营养价值。
The corn sath could be degraded by solid fermentation of Hericium erinaceus which amylase activity were fairly strong in com meal medium. Both the addihon of 5%-15% soybean meal in medium and prolongation of fermentation time from 15d to 25d could raise the amylase activity and degradation rate of starch. After 25d fermentation at 25℃ in the com meal medium that was added 15% soybean meal, the degradation rate of starch reached 65.20%;the protein content reached 16.83%. In the protein, lysine content increased from 35.96mg/ g to 56.12mg/g; tryptophan frm9.05mg / g to 13.25mg / g. Therefore, after fermentation, the nutritional value of corn meal were raised.
出处
《微生物学通报》
CAS
CSCD
北大核心
1998年第3期147-150,共4页
Microbiology China
