啤酒糟EM生物转化的初步研究

Biologic Transformation of EM in Beer Lees

以啤酒糟为原料，添加ＥＭ微生态制剂进行厌氧培养，确定了啤酒糟ＥＭ生物转化的最适操作条件，使啤酒糟经生物转化后粗蛋白含量提高了１５％以上，为进一步开发利用啤酒糟生产高蛋白制品提供了一条有价值、可借鉴的途径．

With a purpose to find the most effective way to increase the protein content of beer lees, this paper is focused on the biologic transformation of EM (Effective Micro Organisms) in fermentation. The optimal conditions of transformation are found to be at a temperature of 30℃, with 50% of initial water content and 4 days' ferment under which the net increment of protein is 15%. The basic idea and methods presented here will be valuable for developing and utilizating beer lees in Chinese brewery enterprises.