响应面法优化黑木耳乳酸发酵工艺  

Optimization of lactic acid fermentation technology for black fungus by response surface methodology

作　　者：许月[1] 朱丹[2] 魏文毅[1] 牛广财[1] 陈璐[1] 谭慧[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学生命科学技术学院,黑龙江大庆163319

出　　处：《中国酿造》2014年第12期146-150,共5页China Brewing

基　　金：大庆市科技攻关项目(SGG2012-007);黑龙江省大学生创新创业训练项目

摘　　要：以黑木耳为原料,经酶解处理后接入植物乳杆菌和短乳杆菌进行发酵。通过单因素试验在植物乳杆菌与短乳杆菌的配比、发酵温度、发酵时间、接种量和加糖量对产品总酸影响的基础上,采用Box-Benhnken中心组合试验优化黑木耳乳酸发酵工艺。结果表明:植物乳杆菌与短乳杆菌以2∶1的比例进行混合发酵黑木耳浆时,产酸效果最好;由响应面分析法确定黑木耳乳酸发酵的最优发酵条件为发酵时间84 h、发酵温度36℃、接种量3%、加糖量5%,在此条件下的总酸量为(9.75±0.21)g/L。The black fungus was fermented by inoculating Lactobacillus plantarum and Lactobacillus brevis after enzyme treatment.The effects of L.plantarum and L.brevis proportion,fermentation temperature,time,inoculum and sugar addition on acid production of black fungus were analyzed through single factor experiment.The Box-Benhnken center composite design was employed to optimize black fungus lactic acid fermentation technology.The results showed that the acid production of black fungus was the optimum by the proportion of L.plantarum and L.brevis in 2∶1.The optimal fermentation conditions for black fungus lactic acid fermentation by response surface analysis method were as follows：fermentation time 84 h,temperature 36 ℃,inoculum 3％,sugar 5％.Under this condition,the total acid production was （9.75±0.21） g/L.

关 键 词：黑木耳 乳酸发酵 植物乳杆菌 短乳杆菌 响应面法 优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]