猪骨粉乳酸菌发酵条件的研究

Study on the Lactobacillus Fermentation Condition of Swine Bone Meal

[目的]优化猪骨粉乳酸菌的发酵条件。[方法]将新鲜猪骨骨粉进行乳酸菌发酵,分别探讨了不同菌种比例、初始pH、加糖量对发酵效果的影响。在单因素试验的基础上,进行正交试验。[结果]最佳发酵条件确定为:菌种比例1∶2,初始pH 6.5,加糖量为7%。在此发酵条件下,发酵后猪骨粉三氯乙酸氮溶解指数(PTA-SN)和磷钨酸水溶性氮(TCA-NSI)分别为0.625 0和0.873 6。[结论]在最佳发酵条件下猪骨粉的营养价值大幅提升,为猪骨的综合利用开辟了新途径。

[Objective] The research aimed to optimize the fermentation conditions of swine bone meal by lactobacillus.[Method] Swine bone meal was fermented by lactobacillus to study the effects of strain ratio,different initial pH and sugar addition amount on the fermentation.The orthogonal experiment was conducted on the basis of single factor experiments.[Result] The optimal fermentation conditions were determined as follows： strain proportion of 1∶ 2,initial pH of 6.5 and sugar addition amount of 7%.Under these fermentation conditions,PTA-SN and TCA-NSI of swine bone meal after fermentation were 0.625 0 and 0.873 6 respectively.[Conclusion] The nutritional value of swine bone meal under the optimal fermentation conditions was greatly enhanced,which provided a new approach for the comprehensive utilization of swine bone.