本试以黑曲霉、热带假丝酵母作为发酵菌种进行混菌发酵，以麸皮作为主要发酵

本试以黑曲霉、热带假丝酵母作为发酵菌种进行混菌发酵，以麸皮作为主要发酵基质，以提高麸皮的蛋白含量和减少麸皮的粗纤维含量为衡量指标，探索其固态发酵发酵的最佳工艺参数。结果为： 麸皮含水量70%、菌种配比为黑曲霉：热带假丝酵母=2:1、发酵温度为32℃、发酵时间为72小时，此工艺参数固态发酵麸皮，蛋白质含量最高；黑曲霉、热带假丝酵母混菌发酵最优组合为：麸皮含水量60%、菌种配比为黑曲霉：热带假丝酵母=1:1、发酵温度为29℃、发酵时间为60小时，此时粗纤维含量最高。

本试以黑曲霉、热带假丝酵母作为发酵菌种进行混菌发酵，以麸皮作为主要发酵基质，以提高麸皮的蛋白含量和减少麸皮的粗纤维含量为衡量指标，探索其固态发酵发酵的最佳工艺参数。 结果为： 麸皮含水量70%、菌种配比为黑曲霉：热带假丝酵母=2:1、发酵温度为32℃、发酵时间为72小时，此工艺参数固态发酵麸皮，蛋白质含量最高；黑曲霉、热带假丝酵母混菌发酵最优组合为：麸皮含水量60%、 菌种配比为黑曲霉：热带假丝酵母=1:1、发酵温度为29℃、发酵时间为60小时，此时粗纤维含量最高。

In this experiment, Aspergillus niger and Candida tropicalis were used as the fermentation strains for mixed fermentation, bran was used as the main fermentation substrate, and the protein content of bran was increased and the crude fiber content of bran was reduced as the measurement index to explore the best process parameters of solid-state fermentation. The results were as follows: the moisture content of bran was 70%, the ratio of strains was Aspergillus niger: Candida tropicalis = 2:1, the fermentation temperature was 32 ℃, and the fermentation time was 72 hours. The optimum combination of Aspergillus niger and Candida tropicalis was: the moisture content of bran was 60%, the ratio of strains was Aspergillus niger: Candida tropicalis = 1:1, the fermentation temperature was 29 ℃ The fermentation time was 60 hours, and the content of crude fiber was the highest.<br>