关键词: 发酵, 猪骨粉, 游离钙, 钙磷比

Abstract:

In this experiment, Lactobacillus bulgaricus and Streptococcus thermophilus were used to co-ferment porcine bone powder for enhancing free calcium level in fermentation broth. The optimal fermentation process of porcine bone powder was investigated by single-factor and orthogonal array design methods. Results indicated that the optimal values of fermentation conditions including ratio of Lactobacillus bulgaricus to Streptococcus thermophilus, sucrose amount, inoculum amount and porcine bone powder amount were 2:1, 6%, 7%, and 6%, respectively. The fermentation broth obtained under the optimized conditions exhibited a free calcium content of 0.9942% and a ratio of calcium to phosphorus of 2.3:1.

Key words: fermentation, bone powder, calcium, ratio of calcium to phosphorus