响应面法优化马奶酒对沙门氏菌抑菌效果发酵条件的研究  

Optimization of fermentation process for Koumiss inhibitory effect on Salmonella by response surface methodology

作　　者：韩磊[1] 殷文政[1] 岳智慧[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品工业科技》2015年第23期214-218,共5页Science and Technology of Food Industry

基　　金：内蒙古自然科学基金项目(2014MS0359)

摘　　要：实验中以新鲜马奶作为原料,通过单因素实验探讨了发酵温度、发酵时间、乳酸菌和酵母菌接种量及接种比例等发酵条件对马奶酒抑菌效果的影响,并进一步通过响应面分析对马奶酒抑菌效果的最佳发酵条件进行优化。结果表明,马奶酒最佳抑菌效果出现在发酵温度33℃、发酵时间89 h、接种比例为5.6%∶2.4%。在此条件下,马奶酒抑菌圈直径理论值为17.794 mm,实验验证值17.70 mm,相对误差为0.53%,说明响应面优化后得到的马奶酒抑菌效果真实可靠。In this experiment,fresh mare＇s milk as raw material, the fermentation temperature and time, lactic acid bacteria and yeast inoculation and vaccination proportion were investigated to develop the influence of three factors on Koumiss inhibitory effect by single factor test.The fermentation conditions of Koumiss inhibitory effect were further optimized by the response surface. The results showed that optimal conditions for Koumiss fermentation were as follows ; fermentation temperature 33℃, fermentation time 89 h, inoculums 5.6% ： 2.4%, the predicted zone of inhibition effect was 17.794 mm, and experimental verification was 17.70 mm,the deviation was 0.53%. The optimized of the inhibition effect of Koumiss by response surface analysis methods was accurate and reliable.

关 键 词：马奶酒 抑菌效果 响应面分析 发酵条件 

分 类 号：TS201.2[轻工技术与工程—食品科学]