摘要
考察了酵母菌和赖氨酸菌混种固态发酵酱醋渣原料的方法对饲料蛋白质量的影响。研究结果表明 ,这是制备优质蛋白饲料的有效途径 ,饲料蛋白质量高。发酵产物酵母数达12 9.0 2亿个 /g(干基 ) ,粗蛋白 4 4 .36 % ,真蛋白 34.6 0 % ,氨基酸总量 30 .0 1% ,必需氨基酸配比平衡好 ,赖氨酸的比例高达 4 .37g/(10 0g蛋白 )。胱氨酸、缬氨酸、异亮氨酸、亮氨酸、酪氨酸、苯丙氨酸。
This paper reviews the effect of solid-state fermentation by mixed strains of yeast and lysine producer on feed protein quality. The research bears out that this way is efficient to produce high quality feed protein. The fermentation product has a yeast number up to 12.902 billion/g dry matter, crude protein 44.36%, pure protein 34.60%, total amino acid 30.01%. It also has a good balance in its ratio of essential amino acids, and the ratio of lysine reaches 4.37 g/100 g protein. Besides, the ratio of other essential amino acids such as Cys, Val, Ile, Leu,,Tyr,Phe, Lys and Thr also overrun the standard values of FAO.
出处
《粮食与饲料工业》
CAS
2002年第7期28-29,共2页
Cereal & Feed Industry
关键词
生产
赖氨酸强化
蛋白饲料
酱醋渣
混种固态发酵
soy sauce mash cake
vinegar residue
yeast
lysine producer
mixed strains solid-state fermentation
yeast number
crude protein
balance of essential amino acids
