原生质体融合菌株F_6酿造蜂蜜桑椹酒的发酵条件优化  

Optimization of the Fermentation Conditions of Honey-mulberry Wine with Fusant F_6

作　　者：陈娟[1,2] 阚建全[1] 杜木英[1] 

机构地区：[1]西南大学食品科学学院,重庆北碚400715 [2]四川工商职业技术学院轻化工程系,四川都江堰611830

出　　处：《食品与发酵工业》2009年第4期106-110,共5页Food and Fermentation Industries

摘　　要：通过三因素二次正交旋转回归实验,考察了发酵温度、接种量和初始pH值对原生质体融合菌株F6酿造蜂蜜桑椹酒品质的影响。得到了蜂蜜桑椹酒的质量与影响因素的回归方程:Y=88.64936-6.19732X1+1.49109X2+2.88565X3-4.08817X12-2.49718X32+1.62500X1X2+1.37500X2X3,其中X1为发酵温度,X2为接种量,X3为pH值;因素效应分析表明,发酵温度和初始pH值对蜂蜜桑椹酒质量的影响极显著(P<0.01),接种量对蜂蜜桑椹酒质量的影响显著(P<0.05);原生质体融合菌株F6酿造蜂蜜桑椹酒的最佳工艺参数是发酵温度23℃,接种量10%,pH值3.5。Through three-factor quadric orthogonal regression composite experimental design, the influences of fermentation temperature,inoculum volume and pH value on the quality of honey-mulberry wine with fusant F6 were investigated. A regression equation with high reliability was obtained,which was Y = 88. 649 36 - 6. 197 32 X1 ＋ 1.491 09 X2 ＋ 2. 885 65X3-4.088 17X1^2-2.497 18X3^2 ＋ 1. 625 00X1X2 ＋ 1. 375 00X2X3,X1 was fermentation temperature,X2 was inoculum volume, X3 was pH value; Analysis of factors effect showed that fermentation temperature and pH value had very significant influence on wine quality（P 〈 0.01 ） , and inoculum volume had significant influence on wine quality （ P 〈 0. 05 ）. The optimum technology parameters for fusant F6 were 23 ℃ of fermentation temperature, 10% of inoeulum volume and 3.5 of pH value.

关 键 词：原生质体融合菌株 蜂蜜桑椹酒 工艺参数 

分 类 号：TS261.1[轻工技术与工程—发酵工程]