基于响应曲面法的干酪乳杆菌产酸性能研究

Studies on Acid-producing Ability of Lactobacillus casei with Response Surface Experiment Design

利用响应曲面法研究了葡萄糖酸-δ-内酯(GDL)、葡萄糖(GLC)、接种量以及发酵温度等环境因子对干酪乳杆菌产酸的影响。结果表明,当葡萄糖酸-δ-内酯的添加量为0.848 647%、葡萄糖的添加量为0.366 162%、接种量为8.063 693%和发酵温度31.595 266℃时,干酪乳杆菌产酸量最大,pH值为4.232 400。

This article studied the effection of environment factors,GDL、GLC、quantity of inoculability and fermentation temperature,produces lactic acid to ability to lactobacillus casei.The result that when the GDL recruitment is 0.848 647%,the GLC recruitment is 0.366 162%,quantity of inoculability is 8.063 693% and the fermentation temperature is 31.595 266 ℃,lactobacillus casei produces the sour quantity to be the biggest,the pH value is 4.232 400.