响应面法优化嗜热链球菌WHH003的发酵条件.pdf

第7卷第8期
食品安全质量检测学报
Vol. 7 No 8
2016年8月
ournal of Food Safcty and Qualily
Aug-,2016
响应面法优化嗜热链球菌 WHHOO3的发酵条件
陈琳,邢良英,李宝磊,候保朝,李言郡”
(杭州娃哈哈集团有限公司,浙江省食品生物工程重点实验室,杭州310018)
摘要:目的对嗜热链球菌WHHO03发酵条件进行优化.以提高其发酵活菌数。方法采用单因素实验确
定嗜热链球菌发酵条件的响应值采用响应面法优化嗜热链球菌的发酵温度、pH以及接种量,确定最佳发酵
条件。结果对喈热球菌活菌数的影响因素大小依次为:发酵pH值?接种量>发酵温度;最优发酵条件为
plH5.5、发酵温度45℃、接种量49%。在此条件下,嗜热链球菌的活菌数工G值为9.62。结论本研究建立的
响应面模型可行,可降低其工业化生产成本
关键词:响应面法;嗜热链球菌;活菌数;发酵
Optimiza tion of fermentation conditions of Streptococcus thermophilus
WHH003 by response surface methodology
CHEN Lin, XTNG Liang-ying, LI Bao-lei, HOU Bao-chao, LT Yan-jun
(Key Laboralory o/Food and Biological Engineering of Zhejiang Province, Hangzho Wahaha (oup o, td
Hangzhou 310018, China)
ABSTRACT: Objective To optimize the fermentation conditions of treptococcus thermopiles WHH003 so as to
improve the bacterial count. Methods The response values were determined by single factor experiment. The
conditions of fermentation temperature, PH value and inoculums size were optimized by response surface
methodology in order to confirm the optimal fermentation conditions. Results The influencing factors for the
erial counts of Streptococcus thermopiles WTIII003 in the order were: fermentation pli value-inoculums
fermenta tion temperature, and the optimal fermentation conditions were as follows: pl 5.5, temperature 45 C
and inoculums size 4%h Under the optimized conditions, the bacterial count I(i was up to 9.62. Conclusion I he
established response sur lacc modcl is feasible, which can reduce the cost ol production
KEY WORDS: responsc surlace methodoogy; Strep/ococcus thermopile; bacterial counts; fermentation
引言
同时具有改善肠道微环境、免疫力等生理作用?。近年来
随着食品科学的深入发展,酸乳制品已经成为消费者最受
喈热链球菌( Streptococcus thermopiles)是在食品工业欢迎的产品之ー,作为发酵剂中必不可少的一个菌株,嗜
中应用较为广泛的一种乳酸菌?,属于链球菌属,是酸乳热链球菌的活菌増殖是一个重要的研究方向们。
制作过程中必不可少的一个重要菌株,主要功能是发酵糖
目前,直投式发酵剂是食品企业中的主要应用制剂
类物质产生乳酸、胞外多糖、乙醛等?风味物质和功能性嗜热链球菌为其中重要的一株菌株、常规培养的嗜热链球
物质,可提高酸乳的风味和口感,并降低酸乳的凝乳时间,菌经过发酵后活菌数通常在10°-10cFUg,为提高活菌
基金项目:浙江省科技厅重点研发项目(2015c02SA10000
Iund Supported by the Key Research Projects of Science and Technology Department of/hejiang Province (2015C02SA1000006)
通讯作者:李言郡,高级工程师,主要研发方向为食品饮料学,Emai: lyi(a wahaha. com. cn
Corresponding author: II Yan-jun, Scnior Enginccr, Kcy Laboratory of Biological Enginccring of Zhciiang rovincc, Hangzhou Wahaha Group
Co,Ltd.Hangzhou310018,China.E-mail:lyi(@wahaha.com.cn
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