摘要
利用筛选出的可以利用戊糖但不产酒精并生长较快的酵母菌株A发酵经霉菌处理的稻壳粉,并以实验室保存的酿酒酵母菌及管囊酵母菌作对照。酵母菌株A发酵终产物中蛋白质含量高达23.79%,比原稻壳粉中蛋白质含量(5.96%)提高了299.2%。同时,比酿酒酵母发酵终产物中的蛋白质含量(13.04%)高出82.4%,比管囊酵母发酵终产物中的蛋白质含量(20.91%)高出13.8%。
Yeast strain A could utilize xylose but not produce alcohol, and they grew rapidly. The rice husk power treated with mildew was fermented with the yeast strain A broth. Saccharomyces cerevisiae preserved in the laboratory and Pachysolen tannophilus were used as control bacteria. The protein content in the final fermentation products of the yeast strain A was 23.79%, which was 299.2% higher than that in the original rice husk powder （5.96%）, 82.4% higher than that in the final fermentation products of Saccharomyces cerevisiae （13.04%）, and 13.8% higher than that in the final fermentation products ofPachysolen tannophilus（20.91%）.
出处
《畜牧与饲料科学》
2010年第9期19-21,共3页
Animal Husbandry and Feed Science
基金
国家民委发酵酿造工程生物技术重点实验室资助项目(2008sy011)
关键词
稻壳粉
木糖
酵母菌
饲料蛋白
混合菌发酵
rice husk power
xylose
yeast
feed protein
mixed fermentation
