库车小白杏混菌乳酸发酵工艺优化及其发酵动力学模型

Optimization of Mixed Bacteria Lactic Acid Fermentation Process of Kuche Apricot and Its Fermentation Kinetics Model

采用响应面分析法的4因子中心组合实验设计(Central composite experimental design,CCD)优化了库车小白杏混菌(植物乳杆菌和罗伊氏乳杆菌)乳酸发酵工艺,并采用Logistic方程建立乳酸菌生长和超氧化物歧化酶(Superoxide dismutase,SOD)活性的动力学模型。结果表明,最佳发酵工艺为:温度为37.0℃,植物乳杆菌:罗伊氏乳杆菌配比为2.6:1,接种量为5.0%,发酵时间为30 h。在此条件下,杏汁中的SOD活性为309.60 U/g,感官评分为54.18分;动力学模型的预测值与实验值的拟合度分别为0.9970、0.9913,说明拟合曲线与乳酸菌生长量和SOD活性的实验数据有很高的相关性,能很好地模拟小白杏乳酸发酵过程的动力学特性。

The lactic acid fermentation process of Kuqa apricot mixed bacteria(Lactobacillus plantarum and Lactobacillus reuteri)was optimized by the 4-factor central composite experimental design(CCD)using response surface analysis method,and the lactic acid bacteria kinetic model of growth and SOD activity was established through the logistic equation.The results showed that the optimal fermentation process was:Temperature was 37.0℃,the ratio Lactobacillus plantarum:Lactobacillus reuteri was 2.6:1,inoculation amount was 5.0%,and fermentation time was 30 h.Under these conditions,the superoxide dismutase(SOD)activity in apricot juice was 309.60 U/g,and the sensory score was 54.18.The fit between the predicted value of the kinetic model and the experimental value was 0.9970 and 0.9913,respectively.The fitting curve has a high correlation with the experimental data of lactic acid bacteria growth and SOD activity,and can well simulate the kinetic characteristics of the lactic acid fermentation process of apricot.