| 摘要 |
Green plant fibrous material, pref. before the fruit bearing stage, is broken up and compressed to extract a liquid which is then separated from the pressed cake. The latter is moistened with water and compressed again to extract more liquid. The protein fraction of the liquid is coagulated, pref. at 80-85 degrees C, precipitated, separated, washed with water and diluted with acid. The wash liquor is added to the liquid phase and microorganism that uses ammonia and nitrate nitrogen is added and aerobically fermented to concentrate the nitrogenous material in the liquid phase. The coagulated protein fraction is then added and the whole dried. The microorganism is pref. of genus Hansenula, Candida, Saccharomyces, Ascomycetes, or Physomycetes. |
