响应面法优化酸马乳发酵工艺的研究

以酸马乳中乳酸菌活菌数为评价指标，研究了不同发酵条件对酸马乳中乳酸菌活菌数的影响，在单因素的基础上采用响应面试验优化酸马乳的发酵工艺条件。结果表明，酸马乳最佳发酵条件为：干酪乳杆菌∶乳酸乳球菌∶酵母菌=1∶1∶2，接种量6%，发酵时间48 h，发酵温度32 ℃，不添加蔗糖。在此最佳条件下，酸马乳中乳酸菌活菌数对数值可达8.673 9，酵母菌活菌数对数值为7.628 4，酸度6.34 g/L，酒精度1.2%vol。

Optimization of fermentation process of koumiss by response surface methodology

Using the viable counts of lactic acid bacteria in koumiss as evaluation index, the effect of different fermentation conditions on the viable counts of lactic acid bacteria in koumiss was studied. On the basis of single factor experiments, the fermentation condition was optimized by response surface methodology. The results indicated that the optimal fermentation conditions of koumiss were Lactobacillus casei, Lactococus lactis and Kluyveromyces marxianus ratio 1∶1∶2 inoculum 6%, time 48 h, fermentation temperature 32 ℃, without sucrose addition. Under the optimal conditions, the lg value of viable counts of lactic acid bacteria and yeast could reach up to 8.673 9 and 7.628 4, respectively. The acidity of the product was 6.34 g/L, and the alcohol content was 1.2%vol.