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通过对 6个微生物菌种利用棉酚能力的比较分析 ,筛选出对棉子饼中棉酚具有较强脱毒能力的酵母菌菌株 JM- 3,该菌株可降解棉子饼中80 %以上的游离棉酚。研究表明 :JM- 3的发酵适宜温度为 2 5℃ ,加水量与发酵底物的适宜比值为 0 .8∶ 1 (含水量 45%) ,适宜发酵时间为 36h。该菌种的最大优点是抗杂菌污染能力强 ,生长速度快 ,仅需 36h的发酵 ,就可使棉子饼粕中的棉酚含量降至 0 .0 3%以下 ,蛋白含量提高 3个百分点以上。
By comparative analysis of the ability of using gossypol in six microbial strains, the yeast strain JM-3 with strong detoxification ability to gossypol in cottonseed cake was screened, which could degrade more than 80% of cotton seed cake Free Gossypol. The results showed that the suitable fermentation temperature of JM-3 was 25 ℃, the appropriate ratio of water to substrate was 0. 8: 1 (water content 45%), and the suitable fermentation time was 36h. The biggest advantage of the strain is resistant to bacterial contamination, fast growth, only 36h fermentation, cottonseed meal can reduce the gossypol content to 0.030%, protein content increased by 3 Above the percentage point.