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

doi:10.7506/spkx1002-6630-20190427-360

Abstract

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

CLC Number:

TS253.9

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[J]. FOOD SCIENCE, 2019, 40(20): 159-165.

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

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