【摘 要】
：
This experiment aimed to determinate the component and content of amino acid in the production,which was solid state fermentation of Ruichang Chinese yam pe
【机 构】
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StateKeyLaboratoryofFoodScienceandTechnology,NanchangUniversity,Nanchang330047,P.R.China
【出 处】
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2014年全国生物技术与食品质量博士后学术论坛
论文部分内容阅读
This experiment aimed to determinate the component and content of amino acid in the production,which was solid state fermentation of Ruichang Chinese yam peels with Neurospora crassa.The amino acid in the production which can be absorbed by animals also wanted to be found out.The results were as follows: after fermentation,the content of crude protein increased by 5.66%to 18.77%,the contents in fermentation production of aspartic acid and glutamic acid were 2.742g/100g and 3.437g/100g.The content of amino acid had a dramatic rise,the production was fitted to use as feed.Besides,we dramatic found that lactic acid bacteria and Neurospora crassa produced antagonism action,the contents of amino acid was decreased 34.60%compared with monoxenic fermentation.
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