Study on the Changes of Bone Calcium during the Fermentation of Bone Powders with Different Fermenters
Jia Meng,
Ying Wang,
Jinxuan Cao
et al.
Abstract:Two fermenters, Lactobacillus acidophilus (LA) and the active dry yellow wine yeast (HY), were utilized to ferment cattle bones in order to release calcium. The influences of fermenters and the fermentation process on the calcium release capacity, particle properties, morphology, and chemical composition of bone powders were assessed, and the underlying mechanism was discussed. The results showed that LA had a better capacity of acid production than yeast, and therefore released more calcium during the ferment… Show more
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