| 嗜热链球菌发酵改良纳豆工艺优化 |
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| 引用本文： | 严德林，黄雷，邱婧，等. PB试验结合BBD响应面法优化纳豆γ-聚谷氨酸发酵条件[J]. 食品工业科技，2024，45（1）：208−215. doi: 10.13386/j.issn1002-0306.2023030338. |
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| 作者姓名： | 严德林 黄雷 邱婧 陈世浪 梅芷晴 张凯旋 杨存义 高向阳 |
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| 作者单位： | 1.华南农业大学食品学院广东省功能食品活性物重点实验室，广东广州 510642;2.华南农业大学广州都柏林国际生命科学与技术学院，广东广州 510642;3.华南农业大学农学院广东省分子育种重点实验室，广东广州 510642 |
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| 基金项目： | 广东重要农作物功能基因挖掘与应用（2022SDZG05）。 |
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| 摘 要： | 为探究发酵纳豆γ-聚谷氨酸（poly-γ-glutamic acid，γ-PGA）产量和感官品质的最佳发酵条件，本实验以纳豆发酵后的γ-PGA产量和感官评价的综合评分为指标，利用单因素实验、Plackett-Burman试验设计、最陡爬坡试验和Box-Behnken响应面法优化纳豆发酵工艺。确定纳豆的最佳发酵条件为：大豆浸泡pH7.2，发酵温度37.10 ℃，发酵时间24.20 h，接种量4.00%，装瓶量19.90%，在此优化条件下，γ-PGA产量达3.65 mg/g，感官评分为31.67，综合评分为10.04，实验结果与模型预测值无显著性差异，稳定可靠。
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| 关 键 词： | 纳豆 γ-聚谷氨酸 感官评价 Plackett-Burman试验设计 Box-Behnken响应面法 |
| 收稿时间： | 2023-03-30 |
Effect of the fermented soybean product |
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| YAN Delin, HUANG Lei, QIU Jing, et al. Optimization of the Fermentation Conditions of Poly-γ-Glutamic Acid from Natto by PB Experiment Combined with BBD ResponseSurface Method[J]. Science and Technology of Food Industry, 2024, 45(1): 208−215. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023030338. |
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| Authors: | YAN Delin HUANG Lei QIU Jing CHEN Shilang MEI Zhiqing ZHANG Kaixuan YANG Cunyi GAO Xiangyang |
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| Affiliation: | 1.Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China;2.Guangzhou Dublin International College of Life Sciences and Technology, South China Agricultural University, Guangzhou 510642, China;3.Guangdong Provincial Key Laboratory of Molecular Plant Breeding, College of Agriculture, South China Agricultural University, Guangzhou 510642, China |
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| Abstract: | In order to explore the optimal fermentation conditions for the poly-γ-glutamic acid (γ-PGA) production and sensory quality of fermented natto, the comprehensive score of γ-PGA production and sensory evaluation after natto fermentation was used as an index to optimize the natto fermentation process by single factor test, Plackett-Burman test design, steepest climbing test and Box-Behnken response surface method. The optimum fermentation conditions of natto were determined as follows: Soybean soaking pH7.2, fermentation temperature 37.10 ℃, fermentation time 24.20 h, inoculation amount 4.00%, bottling amount 19.90%. Under the optimized conditions, the production of γ-PGA was 3.65 mg/g, the sensory score was 31.67, and the comprehensive score was 10.04. There was no significant difference between the experimental results and the model prediction values, which was stable and reliable. |
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| Keywords: | natto γ-PGA sensory evaluation Plackett-Burman experiment design Box-Behnken response surface methodology |
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