期刊论文

Mixed Fermentation of Rapeseed Husk for Production of Feed Protein

中文

现代食品科技

1673-9078

2011

27

11

1363-1366

10.13982/j.mfst.1673-9078.2011.11.002

本校为第一机构

以降低油菜籽种皮中的有毒物质和提高油菜籽种皮发酵产物中蛋白质的含量为目的,利用筛选出的黑曲霉、木糖酵母菌对油菜籽种皮进行发酵,发酵终产物干物质蛋白质含量高达22.48%,比原油菜籽种皮培养基干物质蛋白质含量（12.98%）提高了73.2%,比接种假丝酵母的培养基中蛋白质含量（20.62%）高出9.02%,比接种啤酒酵母的培养基中蛋白质含量（14.65%）高出53.45%。为研究油菜皮综合利用提供了重要参考价值。

To reduce the toxic substance and raise the protein content of the rapeseed hull,the rapeseed husk power treated with Aspergillus niger was fermented with the yeast strain broth.The feed protein yield were compared with those fermented by Saccharomyces cerevisiae and Candida dattila.The protein content in the dry products of final fermentation by the yeast strain A was 22.48%,which was 73.2% higher than that in the original rice husk powder（12.98%）.In addition,it was 53.45% higher than that in the final fermentation products by Saccharomyces cerevisiae（1...