| 发酵剂和添加氮源对马铃薯淀粉渣粗蛋白含量的影响 |
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| 引用本文： | 魏玉明,郝怀志,何振富,董俊.发酵剂和添加氮源对马铃薯淀粉渣粗蛋白含量的影响[J].甘肃农业科技,2011(1):14-15. |
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| 作者姓名： | 魏玉明 郝怀志 何振富 董俊 |
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| 作者单位： | 甘肃省农业科学院畜草与绿色农业研究所,甘肃,兰州,730070 |
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| 摘 要： | 选用3种发酵菌种进行了马铃薯淀粉干渣发酵处理试验,结果表明,添加活力99、EM、RW 3种发酵菌均能提高发酵物的粗蛋白含量,其中活力99(15 g)+玉米面(1 kg)+马铃薯干渣(12.5 ks)发酵7 d效果较好,可使粗蛋白含量较发酵前增长2.05百分点,增长率达29.67%.添加氮源发酵可明显增加发酵物的粗蛋白含...
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| 关 键 词： | 马铃薯淀粉干渣 厌氧发酵 发酵菌种 粗蛋白含量 |
Effect of Ferment and Adding Nitrogen to the Crude Protein Content of Potato Starch Dry-slag |
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| WEI Yu-ming,HAO Huai-zhi,HE Zhen-fu,DONG Jun.Effect of Ferment and Adding Nitrogen to the Crude Protein Content of Potato Starch Dry-slag[J].Gansu Agricultural Science and Technology,2011(1):14-15. |
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| Authors: | WEI Yu-ming HAO Huai-zhi HE Zhen-fu DONG Jun |
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| Institution: | (Institute of Animal Husbandry, Pastiures and Green Agricultural, Gansu Academy of Agricultural Sciences, Lanzhou Gansu 730070, China) |
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| Abstract: | The three strains were choosed to study treatment trials of potato starch dry-slag fermented. The results showed that add three kinds of fermentation microbes（Vigor 99, EM, RW ） were can improve the crude protein content of ferment, the better effects is add Vigor 99（ 15 g）＋ cornmeal（ 1 kg） ＋ potatoes dry-slag（ 12.5 kg）to ferment in seven day, crude protein content than fermentation before, can increase 2.05 point, the rate of rise is 29.67%. Add nitrogen source fermentation can increase the crude protein content of Jehovah ohviousily, Use Vigour 99 for fermentation strains, add 5% urea to ferment potato starch dry-slag effect was the best, it can make the crude protein content of Jehovah improve 13.1 points, and the rate of growth was 133.67%. |
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| Keywords: | Potato starch dry-slag Anaerobic Fermenting bacteria Crude protein content |
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