Antai S P, Mbongo P M
Department of Biological Sciences, University of Calabar, Cross River State, Nigeria.
Plant Foods Hum Nutr. 1994 Dec;46(4):345-51. doi: 10.1007/BF01088435.
Mash prepared from cassava peels was inoculated with either Sacchromyces cerevisiae or Candida tropicalis and then left to ferment for 7 days. Chemical analysis of the fermented mash showed substantial increase in crude protein content and decrease in carbohydrate content of the mash. The results also revealed slight increases in the ash, fibre and lipid content of the fermented mash. It was further observed that, when the mash was supplemented with inorganic nitrogen sources (urea, ammonium sulfate or sodium nitrate) before commencement of fermentation, the amount of crude protein formed was almost doubled. This enhanced crude protein production was highest in the mash supplemented with urea. Temperature of 30 degrees C, pH of 5.5 and moisture concentration of 130% were found to be optimum for crude protein formation by the organisms growing on the mash.
用木薯皮制备的糖化饲料接种了酿酒酵母或热带假丝酵母，然后放置发酵7天。对发酵后的糖化饲料进行化学分析表明，糖化饲料的粗蛋白含量大幅增加，碳水化合物含量降低。结果还显示，发酵后的糖化饲料的灰分、纤维和脂质含量略有增加。进一步观察到，在发酵开始前向糖化饲料中添加无机氮源（尿素、硫酸铵或硝酸钠）时，形成的粗蛋白量几乎增加了一倍。在添加尿素的糖化饲料中，这种粗蛋白产量的提高最为显著。发现30摄氏度的温度、5.5的pH值和130%的水分浓度最适合在糖化饲料上生长的微生物形成粗蛋白。
