Riboflavin and protein content in the fermented sugarcane bagasse increased significantly, 50 and 2.5 times to raw material, but less increase was found in maize bran fermented products.

• 另外，蔗渣发酵后其核黄素和蛋白质含量却大大增加，分别是原料的50倍和2.；5倍，但在玉米麸皮发酵产物中增加的幅度不大。