为充分利用含有大量不易消化吸收的蛋白质、钙磷盐等营养物质的废弃猪骨,利用枯草芽孢杆菌和植物乳杆菌,采用液态发酵法对猪骨泥进行功能性发酵,旨在同时提高骨泥中易于吸收且具有功能的小分子蛋白、多肽及可溶性钙的含量,强化发酵骨泥的功能性。分别对单菌和双菌发酵骨泥的水解度、鲜味氨基酸和可溶性钙含量进行分析,并考察了骨泥发酵前后的表观变化。结果表明:双菌发酵后骨泥水解度达到42.5%,鲜味氨基酸含量达到2.01 mg/mL,可溶性钙含量达到1.16 mg/mL,比单菌发酵更有优势。双菌发酵蛋白酶系多样,水解更加充分,同时还能提高骨泥可溶性钙的含量,为猪骨深度开发提供依据。

Protein,calcium and phosphate salts enriched in the abandoned pork bones can't be digested and absorbed easily.In this study,the co-culture of Bacillus subtilis and Plants lactobacillus were performed on the preparation of pork bone pastes to improve the contents of functional small molecule protein or polypeptide,soluble calcium and strengthen the function of fermentated bone pastes.The protein hydrolysis degree and the contents of umami amino acid and soluble calcium with double bacterium fermentation were higher than that with single bacterium fermentation,and reached 42.4%,2.01mg/mL,1.16mg/mL,respectively.Double bacterium in pork bone pastes enhanced the content of soluble calcium and produced various proteases which hydrolyzed proteins adequately.This work provides a basis for the further development of pork bones.