摘要
本文从乳酸菌的培养条件和鱼骨发酵条件两方面研究,考察不同培养时间、不同培养温度以及不同摇床转速等培养条件对乳酸菌生长的影响;通过考察不同发酵时间、温度、不同乳酸菌接种量以及不同摇床转速等发酵条件对鱼骨发酵液中氨基酸态氮含量的影响,制定最佳发酵条件。综合考虑将培养时间8 h,培养温度40℃,摇床转速180 r/min设定为乳酸菌最适生长条件。结果发现在发酵时间16 h,接种量8%,发酵温度40℃,摇床转速240 r/min条件下制得的鱼骨粉氨基酸态氮含量最高,鱼骨粉发酵效果最好。
In this paper,Lactobacillus culture conditions and fish bone fermentation conditions were studied to investigate the effects of culture time,temperature and rotational speed on the growth of Lactobacillus,and the effects of different fermentation time,temperature,inoculation amounts of Lactobacillus and different shaker speed on the content of amino acid nitrogen in fish bone fermentation broth was investigated to determine the optimal fermentation conditions. The optimum growth conditions for Lactobacillus was as follows :culture time was 8 h,the culture temperature was 40℃,and the shaker speed was 180 r/min. The results showed that the content of amino acid nitrogen in fish bone powder was the highest when the fermentation time was 16 h,inoculation amount of Lactobacillus was 8%,fermentation temperature was 40℃ and the shaker speed was 240 r/min.
作者
袁照路
苗君
张欣欣
董亮
YUAN Zhaolu;MIAO Jun;ZHANG Xinxin;DONG Liang(Dalian Institute of Standardization Co.,Ltd.,Dalian 116001;Zhangzidao Group Co.,Ltd.,Dalian 116034;School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034)
出处
《中国食品添加剂》
CAS
北大核心
2023年第2期203-210,共8页
China Food Additives
关键词
鳕鱼骨
乳酸菌
发酵
工艺标准化
cod bone powder
Lactobacillus
fermentation
process standardization
