Effects of different culture medium and fermentation conditions on the content of crude protein and the amount of remaining algin in seaweed were studied in this paper, in which seaweed was used as main material and Acinetobacter junii and Candida mycoderma were used as fermentation starter.The optimum fermentation conditions were as follows;wheat bran 4％,urea 0.4％,K2HPO4·3H2O0.3％,MgSO4·7H2O0.15％,PH7.0 and rotation speed 180r/min .Underthese conditions, the amount of remaining algin in fermented products decreased to 0.88％from 1.71％ and the content of crude protein increased form 1.21％ to 5.63％.%试验以海带为主要原料,以琼氏不动杆菌和产朊假丝酵母菌组成的混合菌种为发酵菌种,研究了不同培养基、发酵条件对海带发酵产物中粗蛋白含量和褐藻胶剩余量的影响.结果表明,添加麸皮4%、尿素0.4%、K2HPO4·3H2O 0.3%、MgSO4·7H2O 0.15%、初始pH值为7.0、摇床转速180r/min时,发酵产物中褐藻胶剩余量由1.71%降低为0.88%,粗蛋白含量由1.21%提高为5.63%.
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