用响应面法优化黑糯玉米发酵乳饮料发酵工艺参数

Optimization of Fermentation Processing Parameters for Lactic Beverage from Black Glutinous Corn by Response Surface Methodology

在单因素的基础上,利用响应面法对黑糯玉米发酵乳饮料的发酵条件进行了优化。响应面分析结果表明,发酵温度与响应值菌体浓度存在显著的相关性,在发酵剂保加利亚乳杆菌和嗜热链球菌比例为1∶1条件下,通过典型性分析得到优化菌体浓度发酵条件:发酵剂添加量为3.1%、发酵时间为6.2 h、发酵温度为42.4℃。在此条件下最大菌体浓度预测值达6.04 mg/mL,与实测值相符。

Based on single factor tests, the response surface methodology （RSM） was used to optimize the fermentation technological conditions for producing lactic beverage from black glutinous com. Results show that： there is significant correlation between the fermentation temperature and thalli concentration; with the fermentation microbe Lactobacillus bulgaricu （Lb） to Streptococcus thermophilus（ St） ratio of 1：1, the obtained optimum fermentation conditions are inoculation amount 3.1%, fermentation time 6.4h, and fermentation temperature 42.4 ℃ ; the predicted maximal thalli concentration at the optimum conditions is 6.04 mg/mL that is consistent with the measured value.