| 乳酸菌发酵猪骨粉中游离钙的研究 |
| |
| 引用本文： | 胡林林,赵妍嫣,覃秀清,姜绍通.乳酸菌发酵猪骨粉中游离钙的研究[J].食品科学,2010,31(7):210. |
| |
| 作者姓名： | 胡林林 赵妍嫣 覃秀清 姜绍通 |
| |
| 作者单位： | 合肥工业大学生物与食品工程学院; |
| |
| 基金项目： | 安徽省2008年科技攻关计划项目(2008A08010302209) |
| |
| 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。
|
| 关 键 词： | 发酵 猪骨粉 游离钙 钙磷比 |
Optimization of Fermentation of Porcine Bone Powder by Lactic Acid Bacteria for Enhanced Free Calcium Content |
| |
| HU Lin-lin,ZHAO Yan-yan,QIN Xiu-qing,JIANG Shao-tong.Optimization of Fermentation of Porcine Bone Powder by Lactic Acid Bacteria for Enhanced Free Calcium Content[J].Food Science,2010,31(7):210. |
| |
| Authors: | HU Lin-lin ZHAO Yan-yan QIN Xiu-qing JIANG Shao-tong |
| |
| Affiliation: | HU Lin-lin,ZHAO Yan-yan,QIN Xiu-qing,JIANG Shao-tong(School of Biotechnology , Food Engineering,Hefei University of Technology,Hefei 230009,China) |
| |
| Abstract: | 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:... |
| |
| Keywords: | fermentation bone powder calcium ratio of calcium to phosphorus |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
