乳酸杆菌发酵虾壳脱钙影响因素研究  

Study on Influencing Factors of Decalcification of Shrimp Shell by Lactobacillus Fermentation

作　　者：郭建东[1] 沈奕[1] 于会国[1] 董义超[1] 李楠[1] GUO Jiandong;SHEN Yi;YU Huiguo;DONG Yichao;LI Nan(Shandong Vocational College of Science and Technology,Weifang 261053,China)

机构地区：[1]山东科技职业学院,山东潍坊261053

出　　处：《现代食品》2020年第22期130-132,共3页Modern Food

基　　金：山东省高校科技发展计划项目(编号:J16LC56)。

摘　　要：用微生物发酵法处理虾壳脱钙,以期寻找到一种反应条件温和、可控制性强、环境污染小的生产工艺来替代传统的化学生产工艺。以实验室分离的乳酸杆菌作为菌株,主要研究发酵温度、发酵时间、初始pH、固液比和接种量对虾壳脱钙的影响。结果表明,在发酵温度37℃、发酵时间72 h、初始pH=6、固液比5 g/100 mL和接种量10%条件下,虾壳发酵脱钙率可达80.35%。The decalcification of shrimp shell was treated by microbial fermentation in order to find a new production process with mild reaction conditions,strong controllability and low environmental pollution to replace the traditional chemical production process.The effect of fermentation temperature,fermentation time,initial pH,solid-liquid ratio and inoculation amount on decalcification of shrimp shell was studied with Lactobacillus isolated in laboratory.The results showed that the decalcification rate of shrimp shell fermentation was as high as 80.35%under the conditions of fermentation temperature 37℃,fermentation time 72 h,initial pH=6,solid-liquid ratio 5 g/100 mL,and inoculum volume 10%.

关 键 词：乳酸杆菌 虾壳 发酵 脱钙 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]