马蹄皮生产单细胞蛋白饲料的发酵条件

摘要

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.%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％。