响应面法优化枇杷发酵液发酵条件

ptimization of fermentation conditions for loquat fermentation broth by response surface methodology

该试验以枇杷汁为原料、短乳杆菌(Lactobacillus brevis)为发酵菌株,制作枇杷发酵液。在单因素试验基础上,以感官评分为响应值,利用响应面法优化枇杷发酵液的发酵条件。结果表明,枇杷发酵液最佳发酵条件为白砂糖添加量6%、发酵时间72 h、发酵温度37℃、接种量6%,以此优化条件得到的枇杷发酵液感官评分为91分,总黄酮含量为8.90 mg/100 mL,维生素C含量为1.05 mg/100 g,总酚含量为11.56 mg/100 mL,超氧化物歧化酶(SOD)活力为36.70 U/mL,制备的枇杷发酵液澄清透明,酸甜可口,具有较高的营养价值,为枇杷的深加工产业及其衍生产品的开发提供参考依据。

The loquat fermentation broth was prepared using loquat juice as the raw material and Lactobacillus brevis as the fermentation strain.On the basis of single factor experiments,the fermentation conditions of loquat fermentation broth were optimized by response surface methodology with the sensory score as response value.The results showed that the optimal fermentation conditions of loquat fermentation broth were as follows:sugar addition 6%,fermentation time 72 h,temperature 37℃,and inoculum 6%.Under these optimal conditions,the sensory score of loquat fermentation broth was 91.00,the contents of total flavonoid,vitamin C,total phenol were 8.90 mg/100 ml,1.05 mg/100 g,11.56 mg/100 ml,and the superoxide dismutase(SOD)activity was 36.70 U/ml.The loquat fermentation broth was clear and transparent,sweet and sour,and had high nutritional value,which provided a reference for the development of loquat deep processing industry and its derivative products.