关键词: 鲟鱼软骨粉, 乳酸菌发酵, 响应面分析, 营养成分

Abstract: 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) × 108 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/mL, which was significantly 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.

Key words: sturgeon cartilage powder, lactic acid bacterial fermentation, response surface analysis, nutrients