活性乳酸菌乳饮料高活菌数发酵工艺的优化

Optimized the Fermentation Conditions for Highly Active Lactococcus in Fermented Milk Beverage

探索了获取高活菌数的发酵乳饮料的发酵条件。以温度、营养、接种量为试验因素,通过单因素试验和正交试验方法,考察以上3因素在乳酸菌乳饮料发酵过程中对试验指标乳酸菌数影响的显著性。结果表明,发酵温度对试验结果影响极显著(P<0.01),营养浓度影响显著(P<0.05),接种量影响不显著(P>0.05)。进一步的正交试验结果表明,高活菌数的乳饮料的最优化发酵工艺组合为发酵温度29℃,奶粉加入量(营养浓度)10 g/dL,接种体积分数5%。

In this study, the environmental conditions（temperature, nutrition,inoculation volume） of highly active lactococcus in fermented milk beverage were studied by single factor experiment. It was found that temperature play key roles on the experiment result （P〈0. 01） ,followed by the nutrition（P〈 0.05）, however, without any significant influence was observed on inoculation volumn（P〉0.05 ）. The optimum conditions for highly active lactococcus fermentation are 29℃ of fermentation temperature , 10 g/dL of nutrition, and 5% of inoculation volumn.