FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (20): 159-165.doi: 10.7506/spkx1002-6630-20190427-360

• Bioengineering • Previous Articles     Next Articles

HUANG Xiang, TAO Lei, YANG Ran, HUANG Qun, AN Fengping, HUANG Xi, MA Meihu

HUANG Xiang, TAO Lei, YANG Ran, HUANG Qun, AN Fengping, HUANG Xi, MA Meihu   

  1. (1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
  • Online:2019-10-25 Published:2019-10-25

Abstract: This paper reports on the optimization of the mixed culture fermentation of eggshell for enhanced production of calcium carbonate by the combined use of one-factor-at-a-time method and Box-Behnken experimental design. The results showed that a mixture of Enterococcus mundtii, Streptococcus thermophilus, Lactobacillus casei and Lactobacillus bulgaricus (1:1:2:1, V/V) was found to be the optimum starter culture. The optimum fermentation parameters were determined as follows: temperature 37 ℃, time 72 h, initial medium pH 6.5, and inoculum amount 8.0%. Under these conditions, the yield of calcium lactate was (40.01 ± 0.035) g/L, and the purity was 92.65%. Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD) confirmed the fermentation product to be calcium lactate. The results provide a feasible way and theoretical basis for the efficient biotransformation of eggshell calcium into calcium lactate.

Key words: egg shell, calcium lactate, lactic acid bacteria, mixed-culture fermentation, response surface optimization

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