Fermentation Of Sheep Bone Hydrolysate With Lactic Acid Bacteria

The sheep bone as the research object,Selection of high yield protease,capable of degrading the sheep bone and can adapt to the sheep bone enzymolysis liquid bacteria in the 9 strains of lactic acid bacteria,through fermentation,the sheep bone enzymolysis liquid residues in collagen and collagen peptides hydrolyzed further,improve the degree of hydrolysis,the formation of more short peptide and the release of more free calcium can be absorbed by body,forming part of the peptide chelate,and lactic acid bacteria proliferation,to further improve its antioxidant activity,preparation of sheep bone polypeptide beverage finally,the main research contents and results are as follows:7 strains of lactic acid bacteria are isolated from five kinds of lactic acid bacteria,screened three strains of high yield protease strains were Lactobacillus plantarum,L.helveticus and Pediococcus pentosaceus.Using the method of response analysis and center Box-Behnken Design in Diesign-Expert.V8.0.61,free calcium content as the response value,the enzyme production optimal fermentation conditions of Lactobacillus plantarum:4.23%,pH5.25,37.32?,13.59h culture,sheep bone enzymolysis liquid by Lactobacillus plantarum funther than after fermentation,the content of calcium is the highest,increased from before fermentation 11.05mg·mL-1 to 21.74mg·mL-1;similarly,the optimal inoculation quantity 2.98%Lactobacillus helveticus,enzymolysis liquid fermentation of 29.44h,pH6.12,36.03?,calcium content increased from 11.05 mg·mL-1 to 20.28 mg·mL-1;Pentose phosphate:2.86%,20h pH6.91,28.66? and the content of calcium are increased from 11.05mg·mL-1 to 19.34mg·mL-1.Compared with sheep bone enzyme and fermentation broth,activity lactic acid bacteria Lactobacillus plantarum fermentation broth reached 96.10×108CFU,the degree of hydrolysis increased from 31.25%to 51.34%,the total production of the polypeptide and Hyp,respectively by 88.41mg·g-1 and 2.13g·L-1 to 114.75mg ·g-1 and 3.45g·L-1;short peptide content and the short peptide yield respectively by 52.16mg·g-1 and 58.99%to 106.91 mg·g-1 and 93.18%.activity of lactic acid bacteria in the fermentation of Lactobacillus helveticus fermentation broth reached 114.55 × 108CFU,the degree of hydrolysis increased from 31.25%to 48.51%,the total production of the polypeptide and Hyp,respectively by 88.41mg·g-1 and 2.13g·L-1 to 105.5mg.g-1 and 2.86g·L-1;short peptide content and short peptide yield respectively by 52.16mg·g-1 and 58.99%to 94.95mg·g-1 and 90.42%.Pediococcus pentosaceus fermentation broth reached 112.06 × 108CFU,The degree of hydrolysis increased from 31.25%to 45.68%,the total production of the polypeptide and Hyp,respectively by 88.41 mg·g-1 and 2.13 g·L-1 to 100.04 mg·g-1 and 2.54g·L-1;short peptide content and short peptide yield respectively by 52.16mg·g-1 and 58.99%to 87.79mg·g-1 and 87.76%.Compared with sheep bone enzyme and fermentation broth,Lactobacillus plantarum fermentation liquid,the clearance rate of DPPH increased from 39.63%to 48.95%;on scavenging of hydroxyl radicals and superoxide anion,respectively by 44.12%and 52.09%to 82.32%and 70.11%.Lactobacillus helveticus fermentation liquid on DPPH removal rate increased from 39.63%to 46.52%;removal of hydroxyl radicals and superoxide anion rate by 44.12%and 52.09%respectively to 79.24%and 64.78%;Pediococcus pentosaceus fermentation liquid removal rate from 39.63 to DPPH The scavenging rate of hydroxyl radical and superoxide anion scavenging rate increased from 44.12%and 52.09%to and 62.77%.,respectively,by 40.38%.Select Lactobacillus plantarum sheep bone broth to prepare beverage.In order to determine the 3.5%sucrose,debitter fermentation liquid of 0.6%glycine and 0.5%citric acid combinations,to further determine the Orange Juice 6%,sucrose 5.5%,citric acid 0.2%,composite stabilizer ratio 1.5%and the ratio of honey flavor combination 0.1%xanthan gum and 0.1%sodium carboxymethyl cellulose sodium After 28 days of insulation tests did not detect coliform and drink with high stability and good tasteIn summary,high yield protease plantarus bacteria are isolated from the commodity of lactic acid bacteria fermentation,Lactobacillus plantarum and Lactobacillus helveticus,Pediococcus pentosaceus.After domestication Lactobacillus,accompanied by enzymatic hydrolysis significantly enhanced the degree of calcium release increased significantly,in vitro antioxidant activity of fermentation liquid is also significantly improved.The results of this study not only for the sheep bone enzymolysis liquid of lactic acid fermentation screening in addition to excellent strains,but also for the development of calcium products,provides the corresponding development of fermentation technology of functional beverage,for the sheep bone or other animal bone with high value of utilization has opened up a new way.