戊糖片球菌发酵制备高钙离子含量的羊骨酶解液
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摘要
试验的目的是为了优化戊糖片球菌(Pediococcus pentosaceus)发酵羊骨酶解液的工艺,促进游离钙离子的进一步释放。对试验的P.pentosaceus进行驯化,确定了接种量、羊骨酶解液p H值、发酵温度和发酵时间对发酵液中钙离子含量的影响,并通过响应面试验建立数学模型,得出最优解并加以验证。试验结果表明,单因素试验中羊骨酶解液中的游离钙离子浓度分别在发酵温度30℃,起始p H值为6.5,培养时间25 h,接种量为2%时达到峰值,且峰值随着发酵条件的初步优化逐渐增加。通过响应面试验得出的多元回归数学模型达到极显著水平且失拟项不显著(R~2=0.962 2,CV=1.118),故模型可靠,将得出的最优解调整为p H值6.9,接种量3%,30℃培养20 h,发酵液中的游离钙离子含量达到1 910 mg/100 mL。本试验结果表明,戊糖片球菌发酵可促进羊骨酶解液中无机钙质的进一步释放,增强其营养价值和益生功能,产品具有很好的应用前景。
The fermenting conditions were optimized to promote the release of ionic calcium of sheep bone hydrolysates(SBH) by Pediococcus pentosaceus fermentation. The effects of inoculation percentage of tamed P. pentosaceus, initial p H of SBH, fermenting temperature and time on the content of Ca~(2+) in the fermentation were studied. Mathematical model was established to optimize the fermenting conditions, and the resulted model was verified by fermenting tests carried out under the optimal conditions obtained from the model. Single-factor tests showed peak values were obtained at 30℃,pH 6.5, incubation 25 h and with 2% inoculation percentage, respectively, and these peak values increased gradually. The mathematical model obtained through responsive surface tests was significant and the lack of fit was insignificant(R~2=0.962 2,CV=1.118). Therefore the model was reliable. Adjusted the theoretical conditions to pH 6.9,3% inoculation,fermenting at 30 ℃ for 20 h, the content of ionic calcium reached to 1 910 mg/100 mL. The trial showed that P. pentosaceusfermentation of SBH could promote the release of ionic calcium from its inorganic form, enhance its nutritive value and probiotic functions, the product owned good application prospects.
The fermenting conditions were optimized to promote the release of ionic calcium of sheep bone hydrolysates(SBH) by Pediococcus pentosaceus fermentation. The effects of inoculation percentage of tamed P. pentosaceus, initial p H of SBH, fermenting temperature and time on the content of Ca~(2+) in the fermentation were studied. Mathematical model was established to optimize the fermenting conditions, and the resulted model was verified by fermenting tests carried out under the optimal conditions obtained from the model. Single-factor tests showed peak values were obtained at 30℃,pH 6.5, incubation 25 h and with 2% inoculation percentage, respectively, and these peak values increased gradually. The mathematical model obtained through responsive surface tests was significant and the lack of fit was insignificant(R~2=0.962 2,CV=1.118). Therefore the model was reliable. Adjusted the theoretical conditions to pH 6.9,3% inoculation,fermenting at 30 ℃ for 20 h, the content of ionic calcium reached to 1 910 mg/100 mL. The trial showed that P. pentosaceusfermentation of SBH could promote the release of ionic calcium from its inorganic form, enhance its nutritive value and probiotic functions, the product owned good application prospects.
引文
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[11]张开屏,张保军,田建军.一株戊糖片球菌对发酵羊肉干品质的影响[J].食品研究与开发,2018,39(13):99-104.
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[15]庞丰平.羊骨酶解液的乳酸菌发酵研究[D].太谷:山西农业大学,2017.
[2]甄守艳,霍乃蕊,王凯,等.碱性蛋白酶制备高水解度羊骨胶原肽的工艺研究[J].山西农业大学学报(自然科学版),2015,35(6):655-659.
[3]傅鑫森,李秀华,王凯,等.高短肽得率羊骨酶解物的制备及其体外抗氧化活性[J].山西农业科学,2017,45(7):1157-1161.
[4]杨璐,程稚玲,霍乃蕊.美拉德反应提高羊骨胶原肽抗氧化活性研究[J].山西农业大学学报(自然科学版),2017,37(2):115-120.
[5]霍乃蕊,岳文斌,刘玉花,等.羊骨木瓜蛋白酶水解物对小鼠免疫功能的影响[J].中国实验动物学报,2010,18(5):417-420.
[6]霍乃蕊,刘玉花,孔保华,等.羊骨酶解物的免疫调节活性研究[J].核农学报,2010,24(4):772-776.
[7]韩克光,申勇涛,原恺,等.钙螯合羊骨胶原多肽抑制骨质疏松发生的RANK/RANKL/OPG信号机制[J].畜牧兽医学报,2018,49(5):1047-1053.
[8]陈静,姚薇,韩克光,等.羊骨髓肽-钙螯合物对诱导分化的破骨细胞形成和吸收影响[J/OL].中国实验动物学报,2018.:1-11[2018-10-05].http://kns.cnki.net/kcms/detail/11.2986.q.20180918.1222.006.html.
[9]韩克光,庞丰平,曹靖,等.羊骨酶解液的植物乳杆菌发酵[J].生物工程学报,2018,34(6):945-955.
[10]庞丰平,霍乃蕊.副干酪乳杆菌发酵提高羊骨酶解液体外抗氧化活性的研究[J].山西农业大学学报(自然科学版),2017,37(2):126-129.
[11]张开屏,张保军,田建军.一株戊糖片球菌对发酵羊肉干品质的影响[J].食品研究与开发,2018,39(13):99-104.
[12]Cavicchioli V Q,Camargo A C,Todorov S D,et al.Novel bacteriocinogenic Enterococcus hirae and Pediococcus pentosaceus strains with antilisterial activity isolated from Brazilian artisanal cheese[J].Journal of Dairy Science,2017,100(4):2526.
[13]Juodeikiene G,Bartkiene E,Cernauskas D,et al.Antifungal activity of lactic acid bacteria and their application for Fusarium,mycotoxin reduction in malting wheat grains[J].LWT-Food Science and Technology,2018,89:307-314.
[14]Cardinali F,Milanovic V,Osimani A,et al.Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures,nitrates and nitrites[J].International Journal of Food Microbiology,2018,278:61.
[15]庞丰平.羊骨酶解液的乳酸菌发酵研究[D].太谷:山西农业大学,2017.