乳杆菌发酵鲟鱼骨酶解液条件优化及营养成分分析

Optimization of Fermentation Conditions for Higher Viable Count of Lactobacillus paraplantarum in Enzymatic Hydrolysate of Sturgeon Cartilage and Changes in Nutrient Components before and after Fermentation

为提高鲟鱼骨的有效利用率和附加值,通过单因素试验和响应面法优化类植物乳杆菌(Lactobacillus paraplantarum)L-ZS9发酵鲟鱼软骨酶解液的最佳工艺参数,得到的最佳发酵条件为:葡萄糖添加量17.11 g/L、接种量4.27%、发酵起始p H 5.95、发酵时间20.07 h。在此条件下,菌株L-ZS9的活菌数为(3.55±0.10)×108 CFU/m L。在此基础上,进一步考察发酵前后鲟鱼软骨酶解液中基本营养成分含量的变化,结果显示,经类植物乳杆菌L-ZS9发酵后,软骨酶解液中可溶性钙质量浓度达20.88 mg/m L,与发酵前相比显著增加。同时,软骨酶解液中的磷、镁及蛋白质含量分别提高了14.4%、6.5%和26.7%。本研究为鲟鱼骨的精深加工开发提供了新思路和一定理论支持。

In order to improve the effective utilization rate of sturgeon bones and realize its high value-added utilization,enzymatic hydrolysate of sturgeon cartilage was fermented by Lactobacillus paraplantarum L-ZS9 and the fermentation parameters were optimized using one-factor-at-a-time method and response surface methodology. The optimal fermentation conditions were determined as follows: glucose concentration 17.11 g/L, inoculum amount 4.27%, initial pH 5.95, and fermentation time 20.07 h. Under these conditions, the viable number of strain L-ZS9 was(3.55 ± 0.10)× 10^8 CFU/mL.Furthermore, the changes in the contents of macronutrients in the hydrolysate before and after fermentation were investigated. The results showed that the soluble calcium concentration in the fermented hydrolysate was up to 20.88 mg/m L,which was signiflcantly increased compared with that before fermentation. Meanwhile, the concentrations of phosphorus,magnesium and protein were increased by 14.4%, 6.5% and 26.7%, respectively. The results of this study provide new ideas and a theoretical basis for further processing and development of sturgeon bones.