IMPROVEMENT OF THE NUTRITIONAL-VALUE OF RYE PRODUCTS BY SOLID-STATE FERMENTATION WITH FUSARIA

被引：3

作者：

KLAPPACH, G ^{[1
]}

WEICHERT, D ^{[1
]}

ZAKORDONETS, DA ^{[1
]}

SUPRUN, SM ^{[1
]}

SHOLKEVICH, YG ^{[1
]}

机构：

[1] ACAD SCI UKSSR,INST MICROBIOL & VIROL,KIEV 252627,UKRAINE,USSR

来源：

ACTA BIOTECHNOLOGICA | 1991年 / 11卷 / 02期

关键词：

D O I：

10.1002/abio.370110207

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The use of some cereals in animal nutrition, e.g. rye, is limited because of some constituents. By solid-state fermentation using selected Fusaria it is possible to enhance the nutrition value and to enrich the fermented material with free and essential amino acids and vitamins. The fermentation method is described and the results of analytical assays are discussed.

引用

页码：109 / 114

页数：6

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