摘要
通过对固体发酵条件的分析，认为合适的固体发酵可以增加发酵物的蛋白质数量，但增加量不大；在衡量固体发酵蛋白质增量时，应以真蛋白量为指标并扣除由于物料损耗而出现的表观增值，才能准确反映出真实的变化情况。
It shows that the protein contents of the materials can be improved through appropriate solid fermentation by analysing the fermentation conditions.The improvement of the protein contents shall be measured according to the indexes of the real protein contents and deducing the apperent increment due to the loss of materials.
出处
《粮食与饲料工业》
CAS
北大核心
1996年第11期26-28,共3页
Cereal & Feed Industry
关键词
固体发酵
饲料
蛋白质
solid fermentation feed protein
