响应面法优化萌发藜麦芽乳发酵工艺

以萌发藜麦芽为原料,研究发酵条件对藜麦芽发酵乳酸度和活菌数的影响。选用植物乳杆菌和干酪乳杆菌2种混合菌进行发酵,通过单因素试验、响应面优化试验探究菌种比例、接种量和发酵时间对发酵的影响。结果表明,萌发藜麦芽乳混合菌发酵最佳工艺条件为植物乳杆菌和干酪乳杆菌比例2.5∶1、接种量3%、发酵时间10.3 h,得到的萌发藜麦芽发酵乳酸度为85.32°T,活菌数为9.21(lg(CFU/m L)),与预测值吻合,表明萌发藜麦芽的匀浆发酵培养基适合乳酸菌生长。

Process Optimization by Response Surface Methodology for the Development of a Beverage Based on Lactic Acid Fermentation of Quinoa Malt

The purpose of this study was to investigate the effect of fermentation conditions on the acidity and viable bacterial count of a beverage developed from quinoa malt fermented with lactic acid bacteria. Mixed starter cultures of Lactobacillus plantarum and Lactobacillus casei were used for the fermentation. One-factor-at-a-time method and response surface methodology were used to explore the effect of starter culture composition, inoculum amount and fermentation time on fermentation. A ratio of L. plantarum to L. casei of 2.5:1, an inoculum amount of 3% and a fermentation time of 10.3 h were found to be optimal. Under these conditions, the acidity of fermented quinoa malt was 85.32 °T and the viable count was 9.21 (lg(CFU/mL)), which were in good agreement with the predicted values. The result showed that homogenized quinoa malt was suitable for the growth of lactic acid bacteria.