Process optimization and in vitro nutritional value evaluation of solid-state co-fermentation of distiller s grains and corn oil residue

Process optimization and in vitro nutritional value evaluation of solid-state co-fermentation of distiller s grains and corn oil residue

Journal of the Chinese Cereals and Oils Association | 2026, 41(1) : 170 - 178

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Journal of the Chinese Cereals and Oils Association | 2026, 41(1): 170-178

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doi: 10.20048/j.cnki.issn.1003-0174.001299

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张硕清, 汝昕潼, 穆永强, 郑思奇, 张遨然, 李建平, 单安山. 白酒糟与玉米油渣协同固态发酵工艺优化及体外营养价值评定. 中国粮油学报, 2026 , 41 (1) : 170 -178 . DOI: 10.20048/j.cnki.issn.1003-0174.001299

. Process optimization and in vitro nutritional value evaluation of solid-state co-fermentation of distiller s grains and corn oil residue[J]. Journal of the Chinese Cereals and Oils Association, 2026 , 41 (1) : 170 -178 . DOI: 10.20048/j.cnki.issn.1003-0174.001299

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Year 2026 volume 41 Issue 1

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doi: 10.20048/j.cnki.issn.1003-0174.001299

Online Date：2026-05-13

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表12种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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