Study on Preparation Technology of Taurine in Rice Peptide Feed

• 作者: Bing LI Hui WANG Jianzhou TANG Liang PENG
• 来源期刊: 亚洲农业研究：英文版
• 学科: 农学
• 年，卷（期）: 2017,（4）
• 页码范围: 72-73
• 页数: 2页
• 分类号: S816.9

摘要

With rice as experimental material,the multi-strain solid-state fermentation method was used to study the preparation technology of taurine,and the analysis of variance was employed to determine the optimal process of taurine preparation as follows: fermentation time(72h); amount of cysteinyl acid( 2. 5 g),amount of methionine( 2. 5 g); ratio of Bacillus subtilis YS-45 to yeast S-78 to Aspergillus niger PL-39( 1 ∶ 2 ∶ 1). Under the optimal process,the taurine content reached 117. 8 mg/g.