| 乳酸菌发酵骨泥的研究 |
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| 引用本文： | 郝永清,张爱荣,周树玲,雷霞.乳酸菌发酵骨泥的研究[J].内蒙古农业大学学报(自然科学版),2003,24(2):61-65. |
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| 作者姓名： | 郝永清 张爱荣 周树玲 雷霞 |
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| 作者单位： | 内蒙古农业大学动物科学与医学学院,呼和浩特,010018 |
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| 摘 要： | 在不同温度下，利用乳酸菌对不同浓度的骨泥进行发酵实验，发现发酵后骨泥液中离子钙的含量明显提高，总结出在一定温度、一定骨泥浓度下乳酸菌发酵骨泥产生离子钙的最佳条件。此外，对鲜骨泥液的营养成分与发酵后骨泥液的营养成分进行比较，结果表明乳酸菌发酵后的骨泥液中除离子钙含量明显升高以外，其它成分如氨基酸等的含量也有明显升高。
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| 关 键 词： | 乳酸菌发酵骨泥 浓度 离子钙 营养成分 氨基酸 含量 温度 人体健康 发酵实验 |
| 文章编号： | 1009-3575(2003)02-0061-05 |
| 修稿时间： | 2003年4月9日 |
THE STUDY ON FERMENTED BONE PASTE WITH LACTIC ACID BACTERIA |
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| HAO Yong-qing,ZHANG Ai-rong,ZHOU Shu-ling,LEI Xia.THE STUDY ON FERMENTED BONE PASTE WITH LACTIC ACID BACTERIA[J].Journal of Inner Mongolia Agricultural University(Natural Science Edition),2003,24(2):61-65. |
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| Authors: | HAO Yong-qing ZHANG Ai-rong ZHOU Shu-ling LEI Xia |
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| Abstract: | In different temperature , different consistency bone paste were fermented bylactric acid bacteria showed that the consistency of calcium ion rised significantly . The best condition that bone paste producted calcium ion by lactic acid bacteria fermentation was concluded,in certain temperature and consistency. Moreover , comparing the nutrient ingredient of fresh bone paste with that of fermented bone paste , the result showed that the consistency of other nutrient ingredient in the liquid of fermented bone paste rised significantly, such as ami-no acid. |
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| Keywords: | Lactic acid bacteria Bone paste Ferment Calcium ion |
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