响应面法优化复合乳酸菌发酵梨汁工艺

Optimization of pear juice fermentation technology by compound lactic acid bacteria employing response surface methodology

以皇冠梨为主要原料,研究植物乳杆菌(Lactobacillus plantarum)和嗜酸乳杆菌(Lactobacillus acidophilus)发酵梨汁的最佳工艺条件.在单因素试验基础上应用响应面方法优化复合乳酸菌发酵梨汁工艺,探讨菌种比例、接种量、发酵时间和发酵温度等对发酵梨汁活菌数和感官评分的影响.结果表明:采用混合菌种发酵,植物乳杆菌和嗜酸乳杆菌体积比为1∶1时对梨汁发酵效果最好;响应面优化最佳工艺参数为复混合菌种接种量体积分数4%、发酵时间25 h、发酵温度37℃,此条件下得到发酵梨汁的活菌数和感官评分均达最高值,其值分别为(29.5±0.68)×10^8 cfu/mL和93±0.92分.

The optimum conditions for the fermentation of Lactobacillus plantarum and Lactobacillus acidophilus fermented pear juice were studied with Crown Pear as the main raw material.According to the single factor experiment,the response surface method was applied to optimize the process of compounding lactic acid bacteria fermented pear juice,and the effects of strain ratio,inoculum size,fermentation time and fermentation temperature on the viable count and sensory score of fermented pear juice were discussed.The results showed that the fermentation of mixed strains,Lactobacillus plantarum and Lactobacillus acidophiluswere the best for pear juice fermentation at 1∶1;the optimal process parameters for response surface optimization were 4%inoculation amount of mixed bacteria and fermentation time 25 h.The fermentation temperature was 37℃.Under this condition,the viable count and sensory score of the fermented pear juice reached the highest value,and the values were(29.5±0.68)×108 cfu/mL and 93±0.92,respectively.