期刊论文

中文

衡阳师范学院学报

1673-0313

2016

37

06

101-105

10.13914/j.cnki.cn43-1453/z.2016.06.020

湖南省自然科学基金省市联合基金（14JJ5001）；

本校为第一机构

为提高发酵啤酒糟高蛋白产量,以一次发酵的黑曲霉和木霉双菌发酵的啤酒糟为原料,以粗蛋白含量为指标,以枯草芽孢杆菌分别与啤酒酵母配伍进行二次混菌发酵,并利用响应面进行分析优化,结果表明:啤酒酵母和枯草芽孢杆菌二次发酵啤酒糟对应的最佳条件为温度35℃,接种量16.26%,酵母菌和枯草芽孢杆菌接种量比为5∶1,添加硫酸铵3.46%,尿素添加量2%,发酵时间4天,理论粗蛋白质含量38.11%。

In order to improve the output with high protein in Brewer‘s Grains with fermentation,take the Brewer‘s Grains as raw materials which through first fermentation with Aspergillus and Trichoderma,the crude protein content as the index, secondary fermentation with mixed Bacillus subtilis and Beer Yeast,and optimized the craftwork with response surface analysis.Results show that:the secondary fermentation with beer yeast and Bacillus subtilis in optimum conditions which tem-perature was 35 ℃,inoculum was 16.26 %,beer yeast and Bacillus subtilis ...