酵母菌固态发酵马铃薯渣的研究

The Effect of Yeast Solid State Fermentation on Potato Pulp Nutritional Value

试验以马铃薯渣为底物,选用玉米面和麦麸为辅料,以无机氮源为添加剂,采用单一菌种酵母菌对添加不同辅料的马铃薯渣混合料进行固体发酵。结果表明,随发酵时间的延长以玉米面和麦麸为辅料进行发酵水分含量均显著降低(<0.05);麦麸组蛋白质含量显著提高,72 h内与时间有着极显著相关性(<0.05);酵母菌发酵对混合料纤维素含量没有显著影响(>0.05);糖含量均呈先升后降趋势。综合试验结果表明,马铃薯渣添加辅料后降低含水量、利于运输,方便应用;综合营养指标看以麦麸为辅料发酵效果优于玉米面组,操作方法简单,适于大规模推广应用,为开发利用新资源提供新的途径。

This experiment with the potato pulp as substrates, selection of corn flour and wheat bran as auxiliary materials, inorganic ni- trogen source for additive. The study uses yeast as a single strain in the solid state fermentation .The results showed that with the exten- sion of fermentation time the solid medium with supplementary material moisture content were significantly lower（ p 〈 0.05）;Within 72 h group wheat gluten protein content increased significantly, and the time have significant correlation （p 〈 0.05）;Yeast fermentation of mixture of cellulose content had no significant influence （p 〉 0.05）;Are in first trend lowered after the sugar content. Comprehensive test results show that the potato residue after adding accessories to reduce water content, to facilitate transportation, convenient applica- tion; Comprehensive nutrition index in wheat bran as auxiliary materials fermentation is better than corn flour group, the operation meth- od is simple, suitable for large-scale popularization and application, provide a new approach for the development and utilization of new resources.