响应面法优化蓝莓生料乳酸菌发酵工艺

Process Optimization of Uncooked Blueberry Fermentation by Lactic Acid Bacteria Using Response Surface Methodology

以蓝莓果浆为原料、乳酸菌为发酵菌株,制作蓝莓生料发酵饮料。通过单因素、正交和响应面试验优化发酵工艺。结果表明,乳酸菌发酵蓝莓果浆的最佳工艺条件为果浆浓度35%、发酵菌株TUST-L 4、碳源为葡萄糖、碳源添加量2.5°Brix、接种量6%、发酵温度37℃、发酵时间86 h,此时乳酸菌活菌数为9.34 lg cfu/mL,与预测值较为接近,响应面试验拟合度良好。研究结果可为发酵蓝莓产品的生产实践提供试验数据参考。

Uncooked blueberry pulp was fermented using lactic acid bacteria.The process was optimized by single factor experiments,orthogonal experiments,and response surface experiments.The optimum fermentation conditions were as follows:35%juice concentration,6%inoculum size of strain TUST-L 4,2.5 oBrix glucose as carbon source,fermented at 37℃for 86 h.Under these conditions,the viable count of lactic acid bacteria was 9.34 lg cfu/mL,which was close to the predicted value of the model.The results provide a reference for fermentation of blueberry juice.