乳酸菌发酵法生产高钙鸡骨泥的工艺研究

Study on Lactic Acid Bacteria Fermentation Technology for the Producing of High Calcium Ion Content Chicken Bone Paste

目的:提高鸡骨泥中游离Ca2+含量及生理活性。方法:以产生L-型乳酸的乳杆菌为菌种,研究发酵工艺,将鸡骨泥中的羟基磷酸钙转化为具有较高生理活性的L-乳酸钙。结果:以干酪乳杆菌CICC20296为生产菌株,采用深层液体方式进行厌氧发酵,发酵工艺是:骨泥质量分数60%,葡萄糖添加量30g/L,培养温度30℃,起始pH5.5,发酵时间96h。以该工艺生产的鸡骨泥中乳酸钙含量77.85mg/g,Ca2+含量10.12mg/g。后续的保温处理对骨泥中的乳酸钙及Ca2+含量影响不大。结论:以干酪乳杆菌CICC20296菌株进行乳酸发酵,能够显著提高鸡骨泥中的乳酸钙与Ca2+浓度,所得产品具有良好的风味与口感。

Objective： To improve the content and physiological activity of calcium ion in chicken bone paste.Methods： L-lactic acid producing lactobacilli strains were selected to ferment chicken bone paste,and translate the un-absorbable hydroxyl calcium phosphate to absorbable calcium L-lactate with higher physiological activity,the fermentation technology was researched in this article.Results： L.casei CICC 20296 was screened and deep liquid fermentation type was selected in lactic acid fermentation and calcium conversation.The concentration of chicken bone paste was determined as 60%.The suitable content of glucose was 30 g/L.Starting pH value of fermentation system was determined as 5.5.Suitable culture temperature was 30 ℃,and the time was 96 h.In this fermentation conditions,the content of calcium lactate in chicken bone paste reached to 77.85 mg/g and that of calcium ion reached to 10.12 mg/g.The succeeding warm-keeping processing has a littler effect on content of calcium lactate and calcium ion in chicken bone paste.Conclusion： Calcium lactate and calcium ion contents could be improved significantly by the lactic acid fermentation of L.casei CICC 20296,obtained bone paste has nice flavor and taste,this manufacturing processing was feasible in industry.