摘要
本实验利用保加利亚乳杆菌和嗜热链球菌混合菌种对猪骨粉进行发酵,以期提高发酵液中游离钙的含量。通过单因素试验和正交试验,确定发酵猪骨粉的最佳工艺条件为:保加利亚乳杆菌:嗜热链球菌为菌浓度之比2:1,蔗糖添加量为6%、乳酸菌接种量为7%、骨粉添加量为6%,此时发酵液中游离钙的含量为0.9942%,钙磷比为2.3:1。利用乳酸菌发酵猪骨粉,能显著提高发酵液中游离钙的含量。
In this experiment,Lactobacillus bulgaricus and Streptococcus thermophilus were used to co-ferment porcine bone powder for enhancing free calcium level in fermentation broth.The optimal fermentation process of porcine bone powder was investigated by single-factor and orthogonal array design methods.Results indicated that the optimal values of fermentation conditions including ratio of Lactobacillus bulgaricus to Streptococcus thermophilus,sucrose amount,inoculum amount and porcine bone powder amount were 2：1,6%,7%,and 6%,respectively.The fermentation broth obtained under the optimized conditions exhibited a free calcium content of 0.9942% and a ratio of calcium to phosphorus of 2.3：1.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第7期210-213,共4页
Food Science
基金
安徽省2008年科技攻关计划项目(2008A08010302209)
关键词
发酵
猪骨粉
游离钙
钙磷比
fermentation
bone powder
calcium
ratio of calcium to phosphorus
