植物乳杆菌大米发酵条件的优化  

OPTIMIZATION OF RICE FERMENTATION CONDITIONS BY USING LACTOBACILLUS PLANTARUM

作　　者：周显青[1] 陶华堂[1] 王学锋[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2013年第6期1-7,共7页Journal of Henan University of Technology：Natural Science Edition

摘　　要：在单因素试验的基础上,借助Design-Expert软件,根据Box-Behnken中心组合设计原理及响应面法分析,对影响植物乳杆菌发酵大米的条件进行优化.在初始发酵培养基的基础上寻优,优化后的发酵条件为:培养温度38℃,起始pH 7,接种量4%,菌体浓度达到最大值1 148×105cfu/mL.Based on single-factor experiments,this paper optimized the rice fermentation conditions by using Lactobacillus plantarum according to Box-Behnken central composite design and response surface analysis with the aid of Design-Expert software. The optimized parameters were obtained on the basis of an initial fermentation medium; the optimized fermentation parameters were as follows： culture temperature 38 ℃,starting pH 7, inoculation amount 4%;and the maximal bacteria concentration reached 1148 ×105cfu/mL under the optimized conditions.

关 键 词：大米 发酵 植物乳杆菌 参数优化 响应面 

分 类 号：TS201.2[轻工技术与工程—食品科学]