响应面法优化乳杆菌发酵生产奶味香精的工艺研究

摘要

主要研究了利用响应面法优化保加利亚乳杆菌发酵生产奶味香精的工艺条件.选择底物浓度、菌种接种量、发酵温度、发酵时间为考察因索,利用Design-Expert软件进行设计和分析,确定了发酵产香的最佳工艺条件为:底物浓度21％、菌种接种量16％、发酵温度38℃、发酵时间21h.%This paper mainly studied the technology of the milk flavor which was produced by fermentation with Lactobacillus bulgaricus via response surface methodology. The substrate concentration, inoculation quantity, the fermentation temperature and ferment time were selected as the factor lever, then the Design-expert software was used to design and analyse the technology condition. The results showed the optimum fermentation technological conditions as follows: substrate concentration 21 %, inoculation quantity of the strain 16% . the fermentation temperature 38 ℃ and ferment 21 h.