摘要
以浓香型白酒丢糟为主要原料,通过混合菌种协同发酵生产菌体蛋白,提高白酒丢糟中营养蛋白含量。实验结果表明:在发酵时间为60h、发酵起始pH6.5、投料比(麸皮∶酒糟)为1∶1.5、接种量在4%、溶氧条件为60g/500mL、硫酸铵添加量0.5%条件下发酵生产菌体蛋白可以提高丢糟的营养水平。
The collaborative fermentation of Wuliangye-flavor liquor lees（as main raw materials ） by mixed strains produced single cell pretein so that protein content got improved. The experimental results showed that protein content got improved under the conditions of 60h fermentation,fermentation starting pH6.5,1：1.5 feed ratio（bran：lees） ,4%inoculation volume,dissolved oxygen conditions 60g/500mL and 0.5%addition leve of ammonium sulfate.
出处
《酿酒》
CAS
2010年第2期28-30,共3页
Liquor Making
关键词
浓香型白酒丢糟
协同发酵
菌体蛋白
Wuliangye-flavor liquor lees
collaborative fermentation
single cell pretein
