【摘要】 试验以提高马铃薯渣的营养价值为目的，以马铃薯渣为主原料，选用黑曲霉，白地霉，热带假丝酵母，酿酒酵母4个菌株，采用了多菌协生固态发酵技术，经糖比，发酵，干燥等工艺，试制出了菌体蛋白饲料。通过对其感官特征的比较和主要理化指标的定量分析，结果表明，经黑曲霉糖化多菌种协生（白地霉：热带假丝酵母：酿酒酵母=8：1.5：0.5，总接种量为10％，28℃，56h）发酵后，产物蛋白质含量可提高到22.16％，并使原料的霉腐味等异味消除。更多还原

【Abstract】 The goal of the experiment is to raise the nutritious value of potato residue. The experimentpeduction of the microbial feed was conducted with four strains of Aspergillus niger,Candidatropicalis Geotrichum candidum and Saccharomyces cerevisiae to ferment poato residue. Amixed strains suitable for soid fermentation of poato residue was obtained and optimum cultureconditions were studied. The results showed that the best proportion of joint - fermentationstbons after saccharified by Aspergillus mger was Geotrichum: Candida: Saccharmyces =8:1. 5: 0. 5. And the best inoculation amount was 10% of the medium. The optimtnn temperature was 28℃ The crude protein content was raised from 5. 8% to 22. 16% after 56 hours fermentation, and the mold-decayed odor of the raw rnaterial was eliminated by the fermentation.更多还原