植物乳杆菌L-45发酵南极磷虾壳的影响因素研究

Study on the influencing factors of fermentation of Antarctic krill shells with Lactobacillus plantarum L-45

本文对植物乳杆菌L-45发酵南极磷虾壳进行了研究。研究了外加碳源、发酵时间、发酵温度等因素对发酵过程中植物乳杆菌L-45产乳酸的变化及虾壳脱钙率的影响。确定了较好的发酵条件为:发酵周期48h,发酵温度37℃,葡萄糖添加量为10%,料液比为1∶1,接种量为6%,此条件下脱钙率为84.6%,得到的甲壳素与传统化学法相比,性质相近,且对环境污染小。

In this study Lactobacillus plantarum L-45 was used as start strains to ferment Antarctic krill shells. The effects of carbon source,the fermentation time,the fermentation temperature and other factors on acid production of L-45 the variation and demineralization rate of krill shell were studied. The optimum fermentation conditions were as follows=fermentation time 48h,temperature 37℃ ,inoculums quantity 6% ,glucose added 10% ,and the ratio of material to liquid 1：1. Under these conditions the demineralization rate was 84.6%. The obtained chitin was similar in nature and friendly to environment compared with the traditional chemical method.