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- Title
Optimization of fermentation technology of cod bone powder by Lactobacillus.
- Authors
YUAN Zhaolu; MIAO Jun; ZHANG Xinxin; DONG Liang
- Abstract
In this paper, Lactobacillus culture conditions and fish bone fermentation conditions were studied to investigate the effects of culture time, temperature and rotational speed on the growth of Lactobacillus, and the effects of different fermentation time, temperature, inoculation amounts of Lactobacillus and different shaker speed on the content of amino acid nitrogen in fish bone fermentation broth was investigated to determine the optimal fermentation conditions. The optimum growth conditions for Lactobacillus was as follows: culture time was 8 h, the culture temperature was 40°C, and the shaker speed was 180 r/min. The results showed that the content of amino acid nitrogen in fish bone powder was the highest when the fermentation time was 16 h, inoculation amount of Lactobacillus was 8%, fermentation temperature was 40°C and the shaker speed was 240 r/min.
- Subjects
BONE products; LACTOBACILLUS; FERMENTATION; FISH farming; POWDERS; FISHERY products; ANIMAL products
- Publication
China Food Additives, 2023, Vol 34, Issue 2, p203
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2023.02.026