岭脊法分析具有高产EPS特性的乳酸菌的发酵酸乳条件

Studies of Ridge Analysis on the Yoghurt Ferment of Latic Acid Bacteria with High Capacity of Producing EPS

研究了分别具有高产EPS的乳球菌与乳杆菌的比例、发酵温度、接种量三因素对酸乳生产与品质的影响。通过Box-Behnken试验设计与岭脊分析最终确定球菌与杆菌比4:1、接种量2.9%、发酵温度36℃作为最优发酵酸乳条件。

Three factors were researched on impacting on the yoghurt production and its including the proportion of coccus and bacillus with high capacity of producing EPS, quality. ferment temperature and the proportion of inoculation, Through Box-Behnken design and ridge analysis, the result indicated that the best condition was coccus： bacillus=4：1, 2.9% inoculation,36℃.