基于响应面法对蜂粮液态发酵条件的优化

Optimization of Liquid Fermentation Conditions of Bee Bread Based on Response Surface Method

以天然蜂粮分离出来的乳酸菌为发酵菌种,对马尾松花粉进行发酵。选取料液比、乳酸菌接种量、发酵温度以及搅拌转速作为发酵条件优化因素,在单因素试验的基础上,根据Box-Behnken Design设计试验,并对模型和各因素的显著性及可信性进行分析。试验得到的最佳发酵条件为:花粉与水的料液比为0.13 g/mL,乳酸菌的接种量为10%,发酵温度为33℃,发酵罐的搅拌转速为445 r/min,在此条件下,蜂粮中乳酸菌的活菌数为2.107×10^7 cfu/g,感官评分为4.32分。

Lactic acid bacteria isolated from natural bee bread was used as fermentation strains for the fermentation of masson pine's pollen in this research.Select material liquid ratio,inoculation volume,lactic acid bacteria fermentation temperature and stirring speed as factors,on the basis of single factor experiment to design experiments according to Box-Behnken Design,and the significance and credibility of the model and the factors were analyzed.From experiment,the best fersmentation conditions for optimized:pollen with water and solid-liquid ratio was 0.13g/mL,inoculation amount of lactic acid bacteria was 10%,fermentation temperature was 33℃,fermenter stirring speed was 445 r/min.Under the best conditions,bee bread in lactic acid bacteria on the number of living bacterium was 2.107×10^7 cfu/g,sensory score was 4.32.