| 利用微生物发酵猪血粉研究现状 |
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| 引用本文： | 方俊,卢向阳,马美糊,邱业先. 利用微生物发酵猪血粉研究现状[J]. 食品与发酵工业, 2004, 30(9): 93-95 |
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| 作者姓名： | 方俊 卢向阳 马美糊 邱业先 |
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| 作者单位： | 1. 湖南农业大学生化与发酵实验室,长沙,410128
2. 仲凯农学院,广州,510000 |
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| 基金项目： | 国家自然科学资助项目 (No .30 2 70 976 ) |
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| 摘 要： | 发酵血粉是利用微生物对血中的蛋白质分解转化为菌体蛋白 ,从而提高其消化利用率。所需设备简单 ,能源较少 ,适合我国国情
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| 关 键 词： | 微生物 发酵 猪血粉 |
| 修稿时间： | 2004-05-25 |
Research on Microbial Degradation of Swine Blood Meal |
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| Fang Jun Lu Xiangyang Ma Meihu Qiu Yexian. Research on Microbial Degradation of Swine Blood Meal[J]. Food and Fermentation Industries, 2004, 30(9): 93-95 |
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| Authors: | Fang Jun Lu Xiangyang Ma Meihu Qiu Yexian |
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| Affiliation: | Fang Jun 1 Lu Xiangyang 1 Ma Meihu 1 Qiu Yexian 2 1 |
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| Abstract: | Lots of studies have been carried out to improve feeding value of swine blood meal. Main technical processes of developing Swine blood meal include spray drying, steaming, process. Each method has its own strengths and weaknesses. Blood meal obtained from fermentation has improved digestive rate since it used microbial degradation to change its protein to strains. Since fermentation is energy efficient and needs simple equipment, it is a good fit for Chinese production conditions. |
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| Keywords: | microbe fermentation swine blood meal advance |
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