| 猪骨酶解液乳酸菌发酵条件的研究 |
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| 引用本文： | 左勇,谢晖,鞠帅,李杨,刘达玉.猪骨酶解液乳酸菌发酵条件的研究[J].中国调味品,2012,37(2):55-58. |
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| 作者姓名： | 左勇 谢晖 鞠帅 李杨 刘达玉 |
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| 作者单位： | 1. 四川理工学院生物工程学院,四川自贡,643000
2. 成都大学生物产业学院,成都,610106 |
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| 基金项目： | 肉类加工四川省重点实验室项目(10R07) |
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| 摘 要： | 将猪骨酶解液进行乳酸菌发酵.分别探讨了不同菌种、发酵温度、接种量及发酵时间对发酵效果的影响.在单因素的基础上,将发酵时间、温度及接种量等因素进行正交实验.结果表明:最佳发酵条件温度为30℃,接种量为10％,发酵时间为18 h,其PTA-SN和氨基态氮含量分别达到0.5764和0.041.
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| 关 键 词： | 酶解液 发酵条件 PTA-SN 氨基态氮含量 |
The research of the lactobacillus fermentation condition of pig bone enzymatic hydrolyzate |
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| ZUO Yong
,
XIE Hui
,
JU Shuai
,
LI Yang
,
LIU Da-yu.The research of the lactobacillus fermentation condition of pig bone enzymatic hydrolyzate[J].China Condiment,2012,37(2):55-58. |
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| Authors: | ZUO Yong XIE Hui JU Shuai LI Yang LIU Da-yu |
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| Affiliation: | 1.Dept.of Bioengineering,Sichuan University of Science and Engineering,Zigong 643000,China; 2.Key Laboratory of Meat Processing of Sichuan Province,Chengdu University,Chengdu 610106,China) |
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| Abstract: | With the pig bone enzymatic hydrolyzate was fermented by lactobacillus.the influence of fermenting microbe and different fermentation temperatures,inoculation volume,fermentation times on fermentation was investigated.Orthogonal experiments were adopted to analyze the effect of each factor in fermentation temperature,inoculates,fermentation times according to single factor experiment.Optimum fermentation conditions were determined as follows:fermentation temperature 30 ℃,inoculation volume 20%,fermentation times 18 h,the PTA-SN and the contents of amion-N reach 0.5764 and 0.041,respectively. |
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| Keywords: | enzymatic hydrolyzate fermentation condition PTA-SN the contents of amion-N |
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