CAJ | 학술논문

利用枯草芽孢杆菌和植物乳杆菌，采用液态发酵法对猪骨泥进行功能性发酵，旨在提高骨泥中多肽、氨基酸及可溶性钙等功能性物质的含量。在猪骨泥发酵接菌量、双菌比例、骨泥浓度、初始pH、温度、时间单因素试验的基础上，利用Box-Behnken 设计和响应面分析（RSM）对功能性骨泥发酵的关键影响因素进行优化，结果表明：猪骨泥功能性发酵的最佳工艺条件为接菌量2．7％，双菌比例1．3∶1，骨泥浓度23％，初始pH 6．7，在此条件下，猪骨泥的蛋白水解度为46．1％，总鲜味氨基酸为1．68 mg/mL，可溶性钙含量为1．53 mg/mL，分别比优化前提高了32．3％，45．2％和48．4％。
이용고초아포간균화식물유간균，채용액태발효법대저골니진행공능성발효，지재제고골니중다태、안기산급가용성개등공능성물질적함량。재저골니발효접균량、쌍균비례、골니농도、초시pH、온도、시간단인소시험적기출상，이용Box-Behnken 설계화향응면분석（RSM）대공능성골니발효적관건영향인소진행우화，결과표명：저골니공능성발효적최가공예조건위접균량2．7％，쌍균비례1．3∶1，골니농도23％，초시pH 6．7，재차조건하，저골니적단백수해도위46．1％，총선미안기산위1．68 mg/mL，가용성개함량위1．53 mg/mL，분별비우화전제고료32．3％，45．2％화48．4％。
The liquid fermentation of Bacillus subtilis and Lactobacillus plantarum is performed on the pork bone paste to improve the content of polypeptides,amino acids and soluble calcium.The condi-tions of inoculation amount,inoculation ratio,bone paste concentration,initial pH,temperature and time are carried out by single factor experiment.Box-Behnken design and response surface methodolo-gy (RSM)are adopted to derive a statistical model for optimizing the functional fermentation process of pork bone paste.The results show that the optimum fermentation conditions are as follows:inocu-lation amount of 2.7%,inoculation ratio of 1.3∶1,bone paste concentration of 23%and initial pH of 6.7.When cultured under the optimum conditions,the degree of hydrolysis,umami amino acid and soluble calcium are 46.1%,1.68 mg/mL and 1.53 mg/mL respectively,which are increased by 32.3%,45.2% and 48.4% respectively.