摘要
以榨汁后的新鲜苹果为研究对象,以根霉、啤酒酵母、白地霉和产朊假丝酵母为发酵菌种,研究了单菌种发酵果渣、不同组合的混菌种发酵果渣发酵后产物的蛋白质含量变化,并对比了不灭菌和灭菌发酵工艺的差异。
Taking fresh juiced apple as the testing object, and rhizopus, beer yeast, candicidin and candida as the zymogen, the experiment researches on the protein quantity change in the products of apple dregs fermented by single germs and mixed germs. It also compares the sterilizing fermenting technique to the fermenting technique without sterilizing. After the testing, the mixed germs of rhizopus, candicidin and beer yeast are proved to be the best fermenting germs. The inoculation proportion is 1 to 1 to 1. The inoculum concentration is 15 %. The fermentation result shows that the protein in the fermented product increases to 47.27% and the industrial nutritive value of fermented fruit dregs feed raises obviously.
出处
《贵州工业大学学报（自然科学版）》
CAS
2006年第5期19-24,共6页
Journal of Guizhou University of Technology(Natural Science Edition)
关键词
混菌种
发酵
苹果渣
蛋白饲料
mixed germs
fermentation
apple dregs
protein feed
