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黑曲霉发酵酱油渣的研究

作  者:
李鹏;马良;范寰;王文杰
单  位:
天津市畜牧兽医研究所
关键词:
酱油渣;黑曲霉;固态发酵
摘  要:
试验研究了黑曲霉的耐盐能力,试验结果表明:NaCl浓度在0-120 g/l以内,黑曲霉生长速率随NaCl浓度的增加先增加后减小,当NaCl浓度为40 g/l时黑曲霉生长速率达到最大值,为2.08 cm/d;并且以酱油渣为试验材料,研究了黑曲霉对酱油渣中粗纤维成分的降解能力,试验结果表明,黑曲霉能高效降解酱渣中半纤维素,30 d降解率达到了84.28%;同时对纤维素和木质素也有一定程度降解,30 d时降解率分别为23.86%和9.43%。本研究结果为酱油渣的饲料化利用提供了必要的数据支持。
译  名:
Study on degradation of soy sauce residues by Aspergillus niger
作  者:
Li Peng, Ma Liang, Fan Huan, Wang Wenjie
关键词:
soy sauce residues;Aspergillus niger;solid state fermentation
摘  要:
We identified the salt-tolerance of Aspergillus niger and the degradation rate of lig nin,cellulose,and hemicelluloses in soy sauce residues fermented with Aspergillus niger.The results showed that: the growth rate of Aspergillus niger was increased from 0 to 40 g/l of sodi um chloride concentrations and then was decreased from 50 to 120 g/l.The growth rate reach ing the top at 40 g/l of sodium chloride concentrations was 2.08 cm/d.Aspergillus niger could efficiently degrade hemicelluloses,the degradation rate was 84.28% when the soy sauce resi dues was fermented 30 days,and at the same time,the degradation rates of lignin and cellulose was 9.43% and 23.86% respectively.

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