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《AMINO ACIDS & BIOTIC RESOURCES》 1997-03
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Preliminary Study on Solid Fermentation of Grape Residue for Single cell Protein production

Lin Qinghua Li xuede (School of Life Sciences, Wuhan university Wuhan 430072)  
Solid fermentation of siugle-cell protein using grape residue as a sole carbon source was described. Three strains of Aspergillus , four strains of Saccharomyces and one strain of cellulomonas were cultured in various mixing groups. Using orthogonal test, the Optimal Composition of the culture medium was studied. The effect of water content in culture medium and the fermentation time on crude protein content in fermentation product were also investigated. The preliminary results showed that the content of crude protein from fermentation products was doubled in following conditions: urea used as the nitrogen source, 60% water content in the medium, fermenting for 48h at 28°~30℃.
【CateGory Index】: TS201.3
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