Effect of Fermentation by Lactobacillus on Nutrition and Physiochemical Property of Super-Microsmashing Hog-Bone Powder

Super microsmashing hog bone powder is inoculated with some kinds of lactobacillus which do good to human's intestine function. Our main study is, detecting the calcium ions free from the bone powder and the hydrolysis of protein in the bone during the fermentation. The analysis is both based on the use of electron microscopy to scan the exterior change of the bone after fermentation and the data acquired from the detection using the Amino Acid Analyzing Equipment. The result is, that diameters of bone powder influence the production of Ca²⁺ and amino acid, the maximum Ca²⁺ ionization rate is 39.6% and the maximum hydrolysis rate of protein is 63% during fermentation by lactobacillus. All done in such research is helpful to develop a new type of food with adequate easily digesting calcium and beneficial intestine bacillus to supply the calcium for the human.