摘要
鱼骨是鱼类加工废弃物之一.本研究以菌落总数为检测指标,从3种乳酸菌中筛选了能利用鱼骨发酵的菌种,并通过单因素实验和正交实验对其营养配方和发酵条件进行了优化,以探索一种益生菌发酵利用鱼骨的方法.研究结果显示,Lactobacillus plantrum菌株更能利用罗非鱼内脏发酵.优化后的最佳营养配方为鱼骨泥50 g/L,酵母膏5 g/L,葡萄糖20 g/L,乙酸钠5 g/L,吐温-80 1 ml/L;优化后的最佳发酵条件为:发酵时间12 h、接种70mL/L、发酵液pH为6.5,37℃静置培养,在此条件下发酵液的菌落总数达到109 CFU/mL以上.
Fish bone is a kind of waste from fish-processing industry. This study aimed to examine the ability of Lactobacillus, including L. fermentum,L, plantrum and L. sakei, to ferment using fish bones, and to optimize the nutrition recipe and fermenting conditions, by using bacterial colony counting assay. The results show that L plantrum is the best strain under the tested conditions. The optimal nutrition reci- pe was composed of 50g/L muddy fish born, 50 g/L yeast extract powder, 20 g/L glucose, 5g/L sodium acetate and 1 ml/L polysorbates-80. The optimal fermentation conditions were found as： fermentation time 12 h at pH value of 6.5, and the inoculum size at 70 mL/L. Under these conditions, the total number of bacterial colony could reach up to 109 CFU/mL.
出处
《暨南大学学报（自然科学与医学版）》
CAS
CSCD
北大核心
2011年第5期480-484,共5页
Journal of Jinan University(Natural Science & Medicine Edition)
基金
广东省产学研结合示范基地项目(2009B090200012)
广东省粤港招标项目(2009Z026)
暨南大学本科生创新工程项目(cx10026)
关键词
鱼骨
发酵
乳酸菌
单因素实验
正交实验
muddy fish bone
fermentation
Lactobacillus
single factor experiment
orthogonal experiments
