UTILIZING METHOD OF CASSAVA FERMENTATION RESIDUE

To provide animal feed to control somatic cell count in milk.SOLUTION: The cassava residue, which is a dreg after extracting starch from cassava, is ethanol-fermented with a starch-degrading enzyme and a microorganism, ethanol is removed from the obtained ethanol fermentation product to obtain cassa...

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Bibliographische Detailangaben
Hauptverfasser:	MACHIDA MASASHI, USHIWAKA SATOSHI, ANTIKA BOONTAENG, SUGITA TAKESHI, MURATA YOSHINORI, SCONE KUUNAUTRITTORION, WARUNEE THANAPASE, JIRAYAT KHEMSAWAD, DANAI JATTAWA, PILANEE VAITHANOMSAT
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FODDER FOODS OR FOODSTUFFS HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	To provide animal feed to control somatic cell count in milk.SOLUTION: The cassava residue, which is a dreg after extracting starch from cassava, is ethanol-fermented with a starch-degrading enzyme and a microorganism, ethanol is removed from the obtained ethanol fermentation product to obtain cassava fermentation residue that reduces the number of somatic cells in milk, and the cassava fermentation residue is used as animal feed. Somatic cell count in milk is an indicator of milk quality, and it becomes possible to provide high-quality milk.SELECTED DRAWING: Figure 3 【課題】ミルク中の体細胞数を抑制する動物用飼料を提供する。【解決手段】キャッサバ芋からでんぷんを搾取した後の滓であるキャッサバ残渣を、でんぷん分解酵素と微生物とでエタノール発酵し、得られたエタノール発酵物からエタノールを除去して、乳中の体細胞数を減少するキャッサバ発酵残物を得て、キャッサバ発酵残物を動物用飼料として用いる。ミルク中の体細胞数はミルクの品質の指標であり、品質の高いミルクを提供することが可能になる。【選択図】図３