| 陈铭,陈胜军,陈坤,等.肠膜明串珠菌发酵草鱼骨酶解液工艺条件的优化[J].中国海洋药物,2015,34(3):46-52. |
| 肠膜明串珠菌发酵草鱼骨酶解液工艺条件的优化 |
| Optimization of Fermentation Process for Ctenopharyngodon?idellus Bone Hydrolysate by Leuconostoc mesenteroides |
| 投稿时间：2014-12-16 修订日期：2015-01-12 |
| DOI： |
| 中文关键词: 肠膜明串珠菌 发酵 游离钙含量 单因素 响应面 |
| English Keywords:Leuconostoc mesenteroides fermentation free calcium content single factor response surface method |
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| 摘要点击次数: 3764 |
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| 中文摘要: |
| 为了对鱼骨中的钙进行转化, 本研究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, 并对最适发酵条件进行研究。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：鱼骨含量8.75 g/100 mL, 最优碳源为葡萄糖, 碳源含量1.25 g/100 mL, 发酵起始pH 5.5, Na盐、K盐为必需无机盐。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, 零水平重复实验三次, 进行三因素三水平响应面实验, 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8.125 g/100 mL, 碳源含量0.7 g/100 mL, 发酵初始pH 5.75, 预测发酵液中游离钙含量为5.56 mg/100 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±0.13 mg/100 g鱼骨。 |
| English Summary: |
| Current studies have revealed that the free calcium content in fermented fish bone with lactic acid bacteria (LAB) was significantly increased. In order to bio-transformer the calcium in Ctenopharyngodon?idellus bone, Leuconostoc mesenteroides in kimchi soup was used to ferment the enzymatic hydrolysate of Ctenopharyngodon?idellus bone. The experiment established the free calcium content as evaluation index, introduced fish bone content, kinds of carbon source, carbon source content, beginning pH, kinds of inorganic salt as factors, got the optimized results by analysis. The fish bone content, carbon source content and beginning pH were optimized using response surface method (RSM) analysis of the establishment of the second regression model. The fish bone content of 8.125 g/100 mL, carbon source content of 0.7 g/100 mL, beginning pH of 5.75 were chose as the optimized combination, under the condition, the free calcium content is 5.56 mg/100 g fish bone. The result of verification test was 5.57±0.13 mg/100 g fish bone. |
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