混料设计在藏灵菇奶纯培养发酵剂配方设计中的应用  

Application of Mixture Design to Design of Formulation of Pure Cultures in Tibetan Kefir

作　　者：周剑忠[1] 黄开红[1] 董明盛[2] 江汉湖[2] 

机构地区：[1]江苏省农业科学院农产品加工研究所,南京210014 [2]南京农业大学食品科技学院,南京210095

出　　处：《中国农业科学》2008年第3期816-822,共7页Scientia Agricultura Sinica

基　　金：国家“863”计划资助项目(2002AA248041);江苏省农业科学院科研基金(6110647)

摘　　要：【目的】寻求藏灵菇奶纯培养发酵剂中各组分的最佳组合。【方法】采用混料设计研究了发酵剂中5种菌种的不同组合对发酵奶风味成分的影响,建立各菌种在混合发酵剂中配比与发酵的主要代谢产物之间的回归模型,考查配方中各组分的互作效应。【结果】分析得出乳酸的最大预测值为8.16g·L-1;丁二酮的最大预测值为77.23mg·L-1;乙醇的最大预测值为4259mg·L-1;二氧化碳的最大预测值为2.12g·L-1。对满足所有期望的响应值的条件进行优化,获得藏灵菇奶纯培养发酵剂的最优组合为乳酸乳球菌(27%)、明串珠菌(37%)、开菲尔乳杆菌(11%)、干酪乳杆菌(10%)、克鲁维酵母(15%)。【结论】混料设计和调优软件可用于混合发酵剂中多组分和多目标参数优化,获得最优的发酵剂组合。【Objective】In order to obtain optimum formulation of pure cultures in Tibetan kefir. 【Method】The influence of the different mixtures of five strains in pure cultures in Tibetan kefir on flavor components in fermented milk were studied using mixture design. Regression model on microorganism composition and main metabolites was established.【Result】The predictable production of lactic acid reached the maximum, 8.16 g·L^-1, the most predictable production of diacetyl was 77.23 mg·L^-1, the most predictable production of ethanol was 4 259 mg·L^-1, and the production of CO2 was 2.12 g·L^-1. Based on these, response values satisfied all expectation were optimized, and the most excellent combinations of Lactococcus lactis, Leuconostoc mesenteroides, Lactobacillus kefiri, Lactobacillus casei, and Kluyveromyces marxianus were 27%, 37%, 11%, 10%, and 15%, respectively. 【Conclusion】With the aid of analysis software （Design-Expert 6.0.5）, formulation of pure cultures in Tibetan kefir could be optimized for several responses and the best formulation could be obtained.

关 键 词：混料设计 藏灵菇奶 纯培养发酵剂 优化 

分 类 号：S646[农业科学—蔬菜学]