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目的采用乳酸菌发酵的方法对鱼骨中的钙进行转化,并优化出最优发酵工艺。方法采用泡菜汤汁中分离出的肠膜明串珠菌对草鱼骨风味蛋白酶酶解液进行发酵,以发酵液游离钙含量为筛选指标,对鱼骨含量、碳源种类、碳源含量、发酵起始pH、不同无机盐种类进行单因素实验,初步确定了各因素最优水平,在鱼骨含量、碳源含量、发酵起始pH单因素结果为零水平的基础上,零水平重复实验3次,进行三因素三水平响应面实验。结果与结论响应面实验确定肠膜明串珠菌发酵草鱼骨酶解液的最优工艺条件为鱼骨含量81.25mg/mL,碳源含量7mg/mL,发酵初始pH=5.75,预测发酵液中游离钙含量为5.56mg/g鱼骨,在优化出的条件下进行验证实验,得到的游离钙含量为5.57±0.13mg/g鱼骨。
Objective To adopt lactic acid bacteria fermentation method to transform calcium in fish bone and optimize the optimal fermentation process. Methods The leachate from fermented sauerkraut was hydrolyzed by Leuconostoc mesenteroides isolated from kimchi soup, and the free calcium content in the fermented broth was selected as the screening index. The effects of fish bone content, carbon source, carbon source content, Based on the single factor experiment of initial pH and different types of inorganic salts, the optimum level of each factor was preliminarily determined. Based on the zero level of fishbone content, carbon source content and single factor of pH at the beginning of fermentation, , Three-level three-level response surface experiments. RESULT AND CONCLUSIONS The response surface experiments showed that the optimal process conditions for the fermented grass carp hydrolyzate of Leuconostoc mesenteroides were as follows: fish bone content 81.25mg / mL, carbon source 7mg / mL, initial fermentation pH = 5.75, Calcium content of 5.56mg / g fish bone, under the optimized conditions to verify the experiment, the resulting free calcium content of 5.57 ± 0.13mg / g fish bone.