贵州农业科学
貴州農業科學
귀주농업과학
GUIZHOU AGRICULTURAL SCIENCES
2014年
3期
144-146,157
,共4页
马蹄皮%单细胞蛋白%液态发酵%粗蛋白
馬蹄皮%單細胞蛋白%液態髮酵%粗蛋白
마제피%단세포단백%액태발효%조단백
chufa skin%single cell protein%liquid state fermentation%crude protein
为提高马蹄皮的综合利用价值，增加农民的收入，以粗蛋白、总糖和还原糖含量为指标，研究了初始 pH、酵母与根霉菌种比例、培养时间、装液量对发酵产单细胞蛋白的影响，并通过正交试验优化了马蹄皮发酵生产单细胞蛋白的工艺条件。结果表明：马蹄皮液态发酵生产单细胞蛋白的最优条件为初始 pH 5．0，酵母与根霉的菌种比例为2∶1，发酵时间2 d，装液量为70 mL/250mL。在该条件下发酵的粗蛋白为64．25％，总糖为19．8％，还原糖为5．0％，粗纤维为0．0％，灰分为8．04％。
為提高馬蹄皮的綜閤利用價值，增加農民的收入，以粗蛋白、總糖和還原糖含量為指標，研究瞭初始 pH、酵母與根黴菌種比例、培養時間、裝液量對髮酵產單細胞蛋白的影響，併通過正交試驗優化瞭馬蹄皮髮酵生產單細胞蛋白的工藝條件。結果錶明：馬蹄皮液態髮酵生產單細胞蛋白的最優條件為初始 pH 5．0，酵母與根黴的菌種比例為2∶1，髮酵時間2 d，裝液量為70 mL/250mL。在該條件下髮酵的粗蛋白為64．25％，總糖為19．8％，還原糖為5．0％，粗纖維為0．0％，灰分為8．04％。
위제고마제피적종합이용개치，증가농민적수입，이조단백、총당화환원당함량위지표，연구료초시 pH、효모여근매균충비례、배양시간、장액량대발효산단세포단백적영향，병통과정교시험우화료마제피발효생산단세포단백적공예조건。결과표명：마제피액태발효생산단세포단백적최우조건위초시 pH 5．0，효모여근매적균충비례위2∶1，발효시간2 d，장액량위70 mL/250mL。재해조건하발효적조단백위64．25％，총당위19．8％，환원당위5．0％，조섬유위0．0％，회분위8．04％。
In order to improve the comprehensive utilization value of chufa skin and increase farmers’ income,taking crude protein,total sugar and reducing sugar as the indicators,the effects of initial pH, yeast-rhizopus ratio,culture time and liquid volume on single cell protein were studied,and the process conditions were optimized through an orthogonal experiment.Results:the optimum conditions included initial pH 5.0,yeast-rhizopus ratio 2 ∶ 1,culture time 2 d,liquid volume 70 mL/250 mL.Under these conditions the yields of crude protein,total sugar,reducing sugar,crude fiber and ash reached 64.25%, 19.8%,5.0%,0.0% and 8.04% respectively.
