响应面优化乳酸菌发酵法提取柑橘皮渣膳食纤维工艺

Response Surface Optimization of Process for Extracting Dietary Fiber from Citrus Peel Residue by Lactic Acid Bacteria Fermentation

试验对乳酸菌发酵法提取柑橘皮渣膳食纤维工艺进行研究。通过响应面分析法确定乳酸菌发酵法提取柑橘皮渣膳食纤维的最佳条件,即保加利亚乳杆菌和嗜热链球菌以质量比为1∶1混合发酵,pH为4.7,接种量为5.6%,发酵温度为34℃,发酵时间为32 h。

Process for extracting dietary fiber from citrus peel residue by lactic acid bacteria fermentation was studied. The optimum condition of for extracting dietary fiber from citrus peel residue by lactic acid bacteria fermentation was determined by response surface methodology, such as mass ratio of Lactobacillus bulgaricus and Streptococcus thermophiles mixed for fermentation 1 ： 1, pH for 4.7, inoculation amount for 5.6%, fermentation temperature for 34 ℃, fermentation time for 32 h.