青稞酒糟—SCP固体发酵技术研究

Study on Solid Fermentation of SCP on Distillers of Highland Barley

以鲜青稞酒糟为基础原料 ,经脱水、去杂 ,添加不同辅料后 ,接种单一酵母菌种或复合菌种经不同时间培养发酵。结果表明 :添加辅料玉米面、葡萄糖、硫酸铵对产品质量有显著的影响 ;接种复合菌种发酵产品的粗蛋白质含量显著高于接种单一酵母菌发酵产品。随着培养时间的延长 ,产品粗蛋白含量提高 ,粗纤维含量下降。

The paper have studied that distillers of highland barley,which was dehydrated and removed imputity in that,after adding different nutrition matter and to be vaccinated single or complix fungus was fermented with different time.The results showed that adding different nutrition matter such as corn statch ,glucose and ammonium sulfate affected production quality observably.The content of crude protein of fermentation production by vaccinated complex fungus was higher than that by vaccinated single saccharomycete.The content of crude protein of that increase and that of crude fibre decrease as to prolong fermentation.