中国兽药杂志2025，Vol.59Issue(1)：62-70,9.DOI:10.11751/ISSN.1002-1280.2025.1.08
黄豆饼粉炒制指标对金霉素发酵的影响
Effect of Soybean Cake Powder Roasting Indexes on Chlorotetracycline Fermentation
郭刚 1董红丽 1张欢 1杨占英 2吴孔阳3
作者信息
- 1. 驻马店华中正大有限公司,河南 驻马店 463000
- 2. 浦城正大生化有限公司,福建 南平 353400
- 3. 洛阳师范学院生命科学学院,河南 洛阳 471934
- 折叠
摘要
Abstract
To quantify the roasting quality of soybean cake powder,the effect of soybean cake powder with different roasting technology on chlorotetracycline(CTC)titer at the end of fermentation was assessed.By analyzing and verifying the indexes of soybean cake powder,the soluble protein content,acid protein content,amino acid nitrogen and methyl myristate were established as key indexes affecting CTC fermentation.When methyl myristate was no more than0.1 g/100 g,soluble protein content was kept at 30.0%～45.0%,acid protein content was kept at2.65%～2.85%and amino acid nitrogen was kept at 0.26%～0.29%,the production efficiency was best.This study firstly identified the key roasting indexes of soybean cake powder,which has important significance for guiding the roasting process of soybean cake powder using in CTC fermentation.关键词
黄豆饼粉/金霉素/炒制工艺/可溶性蛋白/酸溶蛋白/氨基酸态氮/十四烷酸甲酯Key words
soybean cake powder/CTC/roasting technology/soluble protein/acid soluble protein/amino acid nitrogen/methyl myristate分类
农业科技引用本文复制引用
郭刚,董红丽,张欢,杨占英,吴孔阳..黄豆饼粉炒制指标对金霉素发酵的影响[J].中国兽药杂志,2025,59(1):62-70,9.
