摘要
目的对嗜热链球菌WHH003发酵条件进行优化,以提高其发酵活菌数。方法采用单因素实验确定嗜热链球菌发酵条件的响应值,采用响应面法优化嗜热链球菌的发酵温度、p H以及接种量,确定最佳发酵条件。结果对嗜热链球菌活菌数的影响因素大小依次为:发酵p H值>接种量>发酵温度;最优发酵条件为:p H5.5、发酵温度45℃、接种量4%。在此条件下,嗜热链球菌的活菌数LG值为9.62。结论本研究建立的响应面模型可行,可降低其工业化生产成本。
Objective To optimize the fermentation conditions of Streptococcus thermopiles WHH003 so as to improve the bacterial count. Methods The response values were determined by single factor experiment. The conditions of fermentation temperature, p H value and inoculums size were optimized by response surface methodology in order to confirm the optimal fermentation conditions. Results The influencing factors for the bacterial counts of Streptococcus thermopiles WHH003 in the order were: fermentation p H value〉inoculums sizefermentation temperature, and the optimal fermentation conditions were as follows: p H 5.5, temperature 45 ℃ and inoculums size 4%. Under the optimized conditions, the bacterial count LG was up to 9.62. Conclusion The established response surface model is feasible, which can reduce the cost of production.
作者
陈琳
邢良英
李宝磊
侯保朝
李言郡
CHEN Lin XING Liang-Ying LI Bao-Lei HOU Bao-Chao LI Yan-Jun(Key Laboratory of Food and Biological Engineering of Zhejiang Province, Hangzhou Wahaha Group Co., Ltd., Hangzhou 31 0018, China)
出处
《食品安全质量检测学报》
CAS
2016年第8期3121-3125,共5页
Journal of Food Safety and Quality
基金
浙江省科技厅重点研发项目(2015C02SA1000006)~~
关键词
响应面法
嗜热链球菌
活菌数
发酵
response surface methodology
Streptococcus thermopiles
bacterial counts
fermentation