摘要
研究了接种微生物、加入无机氮素和混菌发酵对苹果渣发酵产物蛋白质含量和得率的影响。结果表明:1向苹果渣中接入微生物进行固态发酵,可显著提高发酵产物的蛋白质含量。单菌Y12(无N处理)和单菌Y*6(加N处理)发酵产物蛋白质含量较无菌对照分别提高71.6%和143.9%;2加入无机氮素可显著提高发酵产物的蛋白质含量,加N处理纯蛋白质含量较无氮对照提高2.7%～161.8%;3采用混菌发酵(酵母菌与霉菌)可显著提高发酵产物的蛋白质含量,无N处理Y12+UA8,Y8+UA8和加N处理Y12+UA8,Y2+UA8的蛋白质含量,较相应酵母菌单菌发酵分别提高8.8%,4.8%和67.4%,28.9%;4加入无机氮可显著提高发酵产物的得率;加入无机氮可使单菌Y12和Y2发酵产物得率分别提高49.0%和22.3%,使Y12+UA8和Y2+UA8处理的发酵产物得率分别提高31.6%和22.4%。
The paper studied the influence of inoculation,adding inorganic nitrogen and diverse ways of fermentation on protein content and recovery percent of fermented feed with pomace.The results showed:① The protein content of fermentation product was increased remarkably by solid fermentation when microbe was inoculated in pomace.The protein content of fermentation product of single yeast Y_(12)(no nitrogen )and Y~*_6 (nitrogen) was increased by 71.6% and 143.9% respectively compared with no inoculation;② The protein content of fermentation product was increased obviously by adding nitrogen.The pure protein content of nitrogen treatment was increased by 2.7%-162% compared with no nitrogen treatment;③ The protein content of fermentation product was raised remarkably by mixed fermentation (yeast and mold).The protein content of Y_(12)+UA8 and Y_8+UA8 of no nitrogen treatment,Y_(12)+UA8 and Y_2+UA8 of nitrogen treatment was increased by 8.8% and 4.8%,67.4% and 28.9% respectively compared with single yeast fermentation;④ Recovery percent of fermentation product was increased remarkably by adding inorganic nitrogen.The recovery percent of fermentation product of single yeast fermentation of Y_(12) and Y_2 and mixed fermentation of Y_(12)+UA8 and Y_2+UA8 was increased by 49.0%,22.3%,31.6% and 22.4% respectively.
出处
《西北农林科技大学学报（自然科学版）》
CSCD
北大核心
2004年第4期83-87,共5页
Journal of Northwest A&F University(Natural Science Edition)
基金
国家科技攻关项目"陕西特色果品深加工技术研究与开发"(2001BA901A19)
