益生元及促生因子促使鼠李糖乳杆菌对牛骨钙的转化作用

Prebiotics and Growth Factors Precipitate of Lactobacillus rhamnosus Fermented Cattlebone for Calcium Transformation

以牛骨为钙源,通过添加益生元及促生因子促进鼠李糖乳杆菌发酵牛骨粉,提高骨钙转化率。单因素试验筛选出益生元、促生因子及其添加量,并在此基础上采用响应面试验,以钙转化率为特征性指标,优化鼠李糖乳杆菌发酵牛骨粉的工艺条件。结果表明:对钙转化率影响较大的因素为益生元,氨基酸次之,维生素影响最小。鼠李糖乳杆菌发酵牛骨粉促钙转化的益生元和促生因子最优组合为:m(烟酸)∶m(VB2)=3.80∶1、m(精氨酸)∶m(蛋氨酸)=2.82∶1、m(葡萄糖)∶m(低聚异麦芽糖)=1.82∶1;接种量3%,发酵时间72 h,发酵温度37℃,转速100 r/min下振荡培养,在此条件下钙转化率为28.32%。

By adding prebiotics and growth factors, Lctobacillus rhamnosus was used to ferment bovine bone to promote calcium transformation. After single-factor experiments, prebiotics and growth factors were screened and the amount of addition was tested. Using response surface experimental design, the combination of prebiotics, amino acids and vitamins for LGG was optimized based on calcium conversion rate. The results showed that sugars have the higher impact on calcium conversion than amino acids, while Vitamins have the least impact. The optimized conditions for Lactobacillus rhamnosus fermentation of cattle bone meal were nicotinic acid： Vitamin B2 = 2.82： 1, arginine ： Met = 1.82： 1, glucose： Isomahooligosaccharide = 3.80： 1, inoculum size 3% , fermentation temperature 37℃ , shaking speed 100 r/min, and fermentation time 72 h. Under these conditions, the conversion rate of calcium was 28.32%.