摘要
选用产朊假丝酵母、热带假丝酵母、酿酒酵母、米曲霉、黑曲霉、康宁木霉、绿色木霉、里氏木霉对花生粕进行混菌固态发酵实验,以各组合发酵产物粗蛋白含量及回收率为指标,筛选出最佳菌种组合。结果表明,绿色木霉、米曲霉和酿酒酵母(接种比例为1∶1∶1)为最佳菌种组合,其发酵产物的粗蛋白含量为61.63%,显著高于未发酵的花生粕中粗蛋白含量,且通过氨基酸分析发现,发酵产物的营养价值也相应提高。
Candida utilis,Candida tropicalis,Saccharomyces cerevisiae,Aspergillus oryzae,Aspergillus niger,Trichoderma koningii,Trichoderma viride,Trichoderma reesei were selected to ferment peanut meal to screen the optimal strains combination based on the crude protein content and its recovery.The result indicated that the crude protein content of the fermented product with the combination of Saccharomyces cerevisiae,Aspergillus oryzae and Trichoderma viride（1∶1∶1）was significantly higher（61.63%）than that of the raw peanut meal,and the nutritional value of the fermented product correspondingly increased by means of amino acid analysis.
出处
《中国油脂》
CAS
CSCD
北大核心
2010年第6期16-18,共3页
China Oils and Fats
关键词
花生粕
固态发酵
粗蛋白
peanut meal
solid state fermentation
crude protein
