摘要
为提高豆渣的附加值，以豆渣为基质液体发酵纳豆菌；首先用Plackett—Burman方法对影响纳豆菌发酵因素的效应进行评价并筛选出了具有显著效应的三个因素：初始pH值、发酵温度和麸皮含量，其他因素对纳豆菌发酵无显著影响；然后采用最陡爬坡实验逼近最大响应区域，最后由响应面实验确定了主要影响因素的最佳条件：初始pH6．02、发酵温度36．4℃、麸皮O．31％；在优化培养条件下，纳豆菌发酵液活菌数达到4．35×10^9CFU／ml。
In order to improve soybean dregs added value, soybean dregs were utilized as medium to ferment Bacillus natto. Firstly, a Plackett-Burman design was used to evaluate the affecting factors of Bacillus natto fermented. Initial pH value, fermentation temperature and bran content are significant factors. The others had no significant effect on fermenting Bacillus natto. The steepest ascent experiment is used to approach the optimal conditions subsequently. FInally the optimized conditions are confirmed initial pH value 6.02, fermentation temperature 36.4 ℃and bran 0.31% further optimized with response surface methodology. The best result is 4.35 - 10^9CFU/ml life bacteria count under the optimized conditions.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第4期208-211,共4页
Food Science
关键词
豆渣
纳豆菌
微生态制剂
响应面法
soybean dregs
Bacillus natto
probiotics
response surface methodology
