【摘要】 为充分开发鸡骨的利用价值，该研究以鸡骨泥酶解基料为原料，使用植物乳杆菌和戊糖片球菌对其进行发酵处理，分析不同菌种配比、发酵温度、发酵剂接种量和发酵时间对发酵液氨基酸态氮含量、多肽含量、游离氨基酸含量以及感官评分的影响，采用单因素实验和响应面实验对发酵过程工艺条件进行优化。结果表明，发酵温度对发酵效果的影响最显著，其次是发酵剂接种量，最后是发酵时间，优化后最佳发酵温度为33℃,发酵剂接种量为6%,发酵时间为49 h。经过验证实验，得到氨基酸态氮含量为0.222 1 g/100 g,多肽含量为2.784 g/100 g,总游离氨基酸含量为67.79 mg/100 g。该研究建立的发酵工艺可为酶解发酵工艺提供技术参考，为肉制品副产物的资源化利用提供一定的理论依据。更多还原

【Abstract】 In order to fully develop the utilization value of chicken bone, with the enzymolysis basic material of chicken bone paste as the raw material, Lactobacillus plantarum and Pediococcus pentosaceus are used for fermentation treatment. The effects of different strain ratios, fermentation temperatures, inoculation amount of starter and fermentation time on the content of amino acid nitrogen, polypeptides and free amino acids as well as the sensory score of the fermentation broth are analyzed. Single factor experiment and response surface experiment are used to optimize the process conditions during fermentation. The results show that the fermentation temperature has the most significant effect on the fermentation effect, followed by the inoculation amount of starter and the fermentation time. After optimization, the optimal fermentation temperature is 33 ℃, the inoculation amount of starter is 6% and the fermentation time is 49 h. After verification experiment, the content of amino and nitrogen is 0.222 1 g/100 g, the content of polypeptides is 2.784 g/100 g, and the content of total free amino acids is 67.79 mg/100 g. The fermentation process established in this study can provide technical references for enzymatic hydrolysis fermentation process and some theoretical basis for the resource utilization of meat by-products.更多还原