【摘要】 利用不同原料配比进行混菌发酵啤酒糟来提高其蛋白质量分数研究 .研究表明 ,利用木霉、黑曲霉和酵母混菌发酵 ,啤酒糟和麦夫皮配比为 4∶1时 ,在 2 8- 30℃ ,含水量 6 5 % - 70 %条件下 ,发酵 3d后蛋白质质量分数提高到 35 %以上更多还原

【Abstract】 An experiment is made to ferment brewers spent grains and promote protein by using different material ratio(combination of microbiology).It shows that fermenting using trichoderma viride,aspergillus etc. can increase protein above 35% after 3 d under following conditions:brewers spent grains and bran being 4∶1,28-30 ℃,and its content of water 65%-70%.更多还原