生物发酵对小麦麸皮营养成分的影响

Effect of Biofermenting on the Nutrient Composition of Wheat Bran

试验利用发面酵母通过在不同时间、温度等条件下对小麦麸皮进行生物发酵,并对发酵后的麸皮进行营养成分测定。结果表明:发酵后的麸皮营养成分较原样均有极显著的改变(P〈0.01),当温度为35℃、温度为58％、麸皮发酵时间为18小时(h)时,粗蛋白含量提高了119.59％,乙醚浸提物含量提高了73.68％。

Based on the different temperature and humidity the wheat bran were fermented by leavened . yeast through the biofermenting and then the nutritional composition of the fermented wheat bran were determined after the different time. The results indicated that the nutrient composition of fermented wheat bran changed significantly than that of original sample(P< 0.01), espcially, after 18 hours the crude protein of fermented wheat bran (temperature35C , humidity58% )raised 119.59% , the recover materials by ether increased 73.68%