乳酸发酵中添加蛋壳粉为钙源的研究

Effect of Eggshell Powder on Ca 2+ Content of Lactic Fermentation

在乳酸发酵中添加蛋壳粉、CaCO3、CaHPO4、Ca3(PO4)2,并以乙二胺四乙酸二钠容量法检测其中Ca2+含量。结果表明,各种钙源均可在不同程度上提高发酵液中的Ca2+含量,其中添加CaCO3后发酵液的Ca2+含量达到最高,蛋壳粉次之,且蛋壳粉对发酵液中Ca2+的相对增值最显著。同时发酵液中pH及Ca2+含量在发酵过程中呈现出动态变化,Ca2+含量还与发酵温度有关。

The liquors of lactic fermentation was added with eggshell powder,CaCO 3 ,CaHPO 4 and Ca 3 (PO 4)2 ,then the EDTA-Na 2 capacity method was applied for determination of Ca 2+ content.The results showed that the various calcium ad ditives could raise the Ca 2+ content of fermentation liquors in varying degrees,and the effect of eggshell powder was higher than the others.The pH and Ca 2+ content presented dynamic changes in fermentation liquors.Ca 2+ content is also contact with temperature of fermentation.