| 酵母菌与乳酸菌共培养发酵马铃薯渣的研究 |
| |
| 引用本文： | 张鑫,高爱武,黄雅娟,云美林,苗海明.酵母菌与乳酸菌共培养发酵马铃薯渣的研究[J].食品工业科技,2012(1):194-197. |
| |
| 作者姓名： | 张鑫 高爱武 黄雅娟 云美林 苗海明 |
| |
| 作者单位： | 内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特,010018 |
| |
| 摘 要： | 选用4株酵母菌和2株乳酸菌固态发酵马铃薯渣,通过测定发酵产物粗蛋白和真蛋白含量变化情况,确定酵母菌与乳酸菌的共生关系,最终筛选生产SCP(单细胞蛋白)的适宜菌种组合。实验结果表明,适宜的菌株配伍为酿酒酵母+白地霉+热带假丝酵母+植物乳杆菌,经过发酵,马铃薯渣粗蛋白含量为35.63%,真蛋白含量为14.05%。
|
| 关 键 词： | 酵母菌 乳酸菌 共培养 马铃薯渣 |
Study on fermentation of potato residue by yeast and lactobacillus co-fermentation |
| |
| ZHANG Xin,GAO Ai-wu,HUANG Ya-juan,YUN Mei-lin,MIAO Hai-ming.Study on fermentation of potato residue by yeast and lactobacillus co-fermentation[J].Science and Technology of Food Industry,2012(1):194-197. |
| |
| Authors: | ZHANG Xin GAO Ai-wu HUANG Ya-juan YUN Mei-lin MIAO Hai-ming |
| |
| Affiliation: | (College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China) |
| |
| Abstract: | The production of single cell protein by mixed yeast and lactobacillus solid state fermentation of potato residue was studied.Four yeast strains and two lactobacillus strains were used in the experiment.The contents of crude protein and true protein of the fermented products were measured to choose the appropriate strains.The results showed that the most efficient mixture of yeast and lactobacillus were saccharomyces cerevisiae + Geotr ichum candidum + Candida tropicalis + Lactobacillus plantarum.The crude protein and true protein yields of the microoganism after fermentation by the four strains were 35.63% and 14.05% respectively. |
| |
| Keywords: | yeast lactobacillus co-fermentation potato residue |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
