肠膜明串珠菌发酵草鱼骨酶解液工艺条件的优化  

Optimization of fermentation process for Ctenopharyngodon idellus bone hydrolysate by Leuconostoc mesenteroides

作　　者：陈铭[1] 陈胜军[2] 陈坤[1] 刘尊英[1] 董士远[1] 孙博文[1] 毛相朝[1] 赵元晖[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266000 [2]中国水产科学研究院南海水产研究所,农业部水产品加工重点实验室,国家水产品加工技术研发中心,广东广州510300

出　　处：《中国海洋药物》2015年第3期46-52,共7页Chinese Journal of Marine Drugs

基　　金：农业部水产品加工重点实验室开放基金项目(NYJG201301);国家自然科学基金项目(31000830)资助

摘　　要：目的采用乳酸菌发酵的方法对鱼骨中的钙进行转化,并优化出最优发酵工艺。方法采用泡菜汤汁中分离出的肠膜明串珠菌对草鱼骨风味蛋白酶酶解液进行发酵,以发酵液游离钙含量为筛选指标,对鱼骨含量、碳源种类、碳源含量、发酵起始pH、不同无机盐种类进行单因素实验,初步确定了各因素最优水平,在鱼骨含量、碳源含量、发酵起始pH单因素结果为零水平的基础上,零水平重复实验3次,进行三因素三水平响应面实验。结果与结论响应面实验确定肠膜明串珠菌发酵草鱼骨酶解液的最优工艺条件为鱼骨含量81.25mg/mL,碳源含量7mg/mL,发酵初始pH=5.75,预测发酵液中游离钙含量为5.56mg/g鱼骨,在优化出的条件下进行验证实验,得到的游离钙含量为5.57±0.13mg/g鱼骨。Objective To bio-transform the calcium in Ctenopharyngodonidellusbone using lactic acid bacteria（LAB）,and optimize the fermentation process.Methods Leuconostoc mesenteroides in kimchi soup was used to ferment the of Ctenopharyngodon idellus bone.The experiment established the free calcium content as screening factor,introduced fish bone content,kinds of carbon source,carbon source content,beginning pH,kinds of inorganic salt as factors,obtained the optimized results by analysis.The fish bone content,carbon source content and beginning pH were optimized using response surface method（RSM）analysis of the establishment of the second regression model.Results and conclusion The fish bone content of 81.25mg/mL,carbon source content of 7mg/mL,beginning pH of5.75 were chosen as the optimized combination,under the condition,the free calcium content was 5.56mg/g fish bone.The result of verification test was 5.57±0.13mg/g fish bone.

关 键 词：肠膜明串珠菌 发酵 游离钙含量 单因素 响应面 

分 类 号：R931[医药卫生—生药学]