微生物发酵罗非鱼骨粉工艺条件的优化  

Optimization of Fermentation Process for Tilapia Bone Meal

作　　者：马海霞[1,2] 杨贤庆[1,2] 李来好[1] 陈胜军[1] 吴燕燕[1] 杨燕[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,广东广州510300 [2]国家水产品加工技术研发中心,广东广州510300

出　　处：《食品科学》2013年第3期193-197,共5页Food Science

基　　金：国家现代农业产业技术体系建设专项(CARS-49);广东省科技计划项目(2011A020102005;2009A020700004);茂名市科技计划项目(2011A01002)

摘　　要：采用乳酸菌对罗非鱼骨粉进行发酵,并对最适发酵条件进行研究。单因素试验结果表明,罗非鱼骨粉的最适发酵菌株为干酪乳杆菌(Lactobacillus casei),装液量为30%,料液比为1:5(m/V),最适糖类为葡萄糖,起始pH值自然;混合水平正交试验结果表明,各因素对游离Ca2+含量影响的主次顺序为:发酵时间>葡萄糖用量>接种量>发酵温度>骨粉粒径,其中发酵时间对游离Ca2+含量有显著影响(P<0.05),最优发酵条件为发酵时间8d、接种量8%、葡萄糖用量5%、温度37℃、骨粉粒径<0.075mm。Current studies have revealed that the content of free calcium in fermented fishbone meal with lactic acid bacterial （LAB） was significantly increased. In order to improve fermentation technology, the optimal fermentation conditions for tilapia bone meal were explored. The single factor experimental results indicated that the optimal LAB species was Lactobacillus casei, and the optimal fermentation liquid volume was 30%, optimal meal-liquid ratio was 1：5 （m/V） and optimal saccharide was glucose at natural pH. The orthogonal test showed that the factors for influencing free calcium content were： fermentation period〉glucose dosage〉inoculation amount〉fermentation temperature〉meal granule size, in which the fermentation period revealed the most obvious impact on free calcium content （P〈0.05）. The optimal fermentation conditions were fermentation duration of 8 days, inoculation amount of 8%, glucose amount of 5%, fermentation temperature of 37℃, and bone meal granule size less than 0.075 mm.

关 键 词：微生物 发酵 罗非鱼 鱼骨粉 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]