复合乳酸菌发酵蛋壳制备乳酸钙

为探索蛋壳碳酸钙发酵制备有机钙，以鸡蛋壳为原料、乳酸钙产量为评价指标，在单因素试验基础上进行Box-Behnken试验设计，优化复合乳酸菌发酵蛋壳制备乳酸钙的工艺条件。结果表明，蒙氏肠球菌、嗜热链球菌、干酪乳杆菌、保加利亚乳杆菌的最佳接种比为 1∶1∶2∶1（体积比），最佳发酵工艺参数为温度37 ℃、发酵时间72 h、培养基初始pH 6.5、复合菌接种量8.0%。此条件下乳酸钙产量为（40.01±0.035）g/L，纯度为92.65%。傅里叶变换红外光谱、X-射线衍射的结构表征证实发酵产物为乳酸钙。研究结果将为蛋壳钙高效生物转化成乳酸钙提供可行途径与理论参考。

HUANG Xiang,TAO Lei,YANG Ran,HUANG Qun,AN Fengping,HUANG Xi,MA Meihu

This paper reports on the optimization of the mixed culture fermentation of eggshell for enhanced production of calcium carbonate by the combined use of one-factor-at-a-time method and Box-Behnken experimental design. The results showed that a mixture of Enterococcus mundtii, Streptococcus thermophilus, Lactobacillus casei and Lactobacillus bulgaricus (1:1:2:1, V/V) was found to be the optimum starter culture. The optimum fermentation parameters were determined as follows: temperature 37 ℃, time 72 h, initial medium pH 6.5, and inoculum amount 8.0%. Under these conditions, the yield of calcium lactate was (40.01 ± 0.035) g/L, and the purity was 92.65%. Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD) confirmed the fermentation product to be calcium lactate. The results provide a feasible way and theoretical basis for the efficient biotransformation of eggshell calcium into calcium lactate.