摘要
利用黑曲霉、绿色木霉、热带假丝酵母3株菌株对啤酒糟进行固态发酵转化,通过单菌种初步试验,进一步对复合菌的培养基组成进行四因素、三水平的正交试验,确定较优培养基配方为:麸皮15%,K2HPO40.5%,尿素2%,硫酸铵1%,NaAC0.006%,啤酒糟86.5%;由适宜的发酵条件,经29℃,200r/min发酵5d得到的产品,具有多种酶活性(以干基计):酸性蛋白酶酶活力3620u/g,纤维素酶活力432u/g和糖化酶活力203u/g,真蛋白质含量(以干基计)提高12.1%。
A solid-state fermentation process was carried out to convert brewer's grains by complex strains including Aspergillus niger,Trichoderma koningi and Candida utilis.An optimum medium ingredient was determined by primary test of single strain and an orthog-onal experiment.As a result,the best medium compositions were as follows :wheat bran15%,K 2 HPO 4 0.5%,urea2%,NaAC0.006%,(NH 4 ) 2 SO 4 1%and brewer's grains86.5%.the product was obtained under the following conditions:29℃,200r/min and5d fermentation,with some enzymes activity(dry weight ):proteinase3620u/g(dry weight ),cellulase432u/g and saccharifying en-zyme 203u/g,respectively,and the amount of real protein increased by12.1%.
出处
《酿酒科技》
2003年第2期67-69,共3页
Liquor-Making Science & Technology
基金
宁波市科委资助项目
课题编号0012003。
关键词
复合菌
固态发酵
啤酒糟
培养基
优化
brewer's grains
solid-state fermentation
medium
optimization
