食品科学
食品科學
식품과학
FOOD SCIENCE
2009年
21期
178-183
,共6页
尹彦洋%罗爱平%李施%万亭亭
尹彥洋%囉愛平%李施%萬亭亭
윤언양%라애평%리시%만정정
鼠李糖乳杆菌%嗜酸乳杆菌%牛骨粉%钙转化率
鼠李糖乳桿菌%嗜痠乳桿菌%牛骨粉%鈣轉化率
서리당유간균%기산유간균%우골분%개전화솔
Lactobacillus rhamnosus%Lactobacillus acidophilus%bovine bone powder%calcium conversion rate
以牛骨为钙源,利用嗜酸乳杆菌与鼠李糖乳杆菌的共生作用发酵牛骨粉,提高骨钙转化率.采用单因素试验确定两种益生菌协同发酵牛骨粉的最适比例、发酵时间、骨粉浓度、葡萄糖添加量.采用响应面试验设计,以钙转化率为特征性指标,优化两种益生菌协同发酵牛骨粉的工艺条件.结果表明:两种益生菌具有共生作用,均能将牛骨粉中结合态的钙转变为游离态.发酵时间与骨粉浓度是影响钙转化率的主要因素.两种益生菌协同发酵牛骨粉的最适发酵条件为菌种比例4.67:1(m/m)、发酵时间69.96h、骨粉浓度4.45%、葡萄糖添加量12.26%,钙转化率达32.21%.
以牛骨為鈣源,利用嗜痠乳桿菌與鼠李糖乳桿菌的共生作用髮酵牛骨粉,提高骨鈣轉化率.採用單因素試驗確定兩種益生菌協同髮酵牛骨粉的最適比例、髮酵時間、骨粉濃度、葡萄糖添加量.採用響應麵試驗設計,以鈣轉化率為特徵性指標,優化兩種益生菌協同髮酵牛骨粉的工藝條件.結果錶明:兩種益生菌具有共生作用,均能將牛骨粉中結閤態的鈣轉變為遊離態.髮酵時間與骨粉濃度是影響鈣轉化率的主要因素.兩種益生菌協同髮酵牛骨粉的最適髮酵條件為菌種比例4.67:1(m/m)、髮酵時間69.96h、骨粉濃度4.45%、葡萄糖添加量12.26%,鈣轉化率達32.21%.
이우골위개원,이용기산유간균여서리당유간균적공생작용발효우골분,제고골개전화솔.채용단인소시험학정량충익생균협동발효우골분적최괄비례、발효시간、골분농도、포도당첨가량.채용향응면시험설계,이개전화솔위특정성지표,우화량충익생균협동발효우골분적공예조건.결과표명:량충익생균구유공생작용,균능장우골분중결합태적개전변위유리태.발효시간여골분농도시영향개전화솔적주요인소.량충익생균협동발효우골분적최괄발효조건위균충비례4.67:1(m/m)、발효시간69.96h、골분농도4.45%、포도당첨가량12.26%,개전화솔체32.21%.
In order to improve conversion rate of osteocalcin, bovine bone powder was subjected m symbiotic fermentation of Lactobacillus acidophilus GG (LGG) and Lactobacillus rhamnosus (LA). A series of single-factor experiments were conducted to investigate the effects of symbiotic fermentation parameters, including LGG/LA ratio, fermentation time, bovine bone powder amount and glucose amount on conversion rate of osteocalcin. Based on this, the optimal values of these parameters were determined using central composite design combined with response surface analysis. Results indicated that a symbiotic phenom-ena between both the probiotics was observed, which could convert calcium from bound state to flee state. Fermentation time and bone powder concentration were among the morn important affecting factors. A maximum calcium conversion rate of 32.21% was obtained under the following optimized fermentation conditions: LGG/LA ratio 1:4.67, fermentation time 69.96 h, bone powder 4.45%, and glucose 12.26%.