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首页> 美国卫生研究院文献>Journal of Food Science and Technology >Application of response surface methodology in optimization of lactic acid fermentation of radish: effect of addition of salt additives and growth stimulators
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Application of response surface methodology in optimization of lactic acid fermentation of radish: effect of addition of salt additives and growth stimulators

机译：响应面法在萝卜乳酸发酵优化中的应用：添加盐添加剂和生长促进剂的影响

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Lactic acid fermentation of radish was conducted using various additive and growth stimulators such as salt (2 %–3 %), lactose, MgSO4 + MnSO4 and Mustard (1 %, 1.5 % and 2 %) to optimize the process. Response surface methodology (Design expert, Trial version 8.0.5.2) was applied to the experimental data for the optimization of process variables in lactic acid fermentation of radish. Out of various treatments studied, only the treatments having ground mustard had an appreciable effect on lactic acid fermentation. Both linear and quadratic terms of the variables studied had a significant effect on the responses studied. The interactions between the variables were found to contribute to the response at a significant level. The best results were obtained in the treatment with 2.5 % salt, 1.5 % lactose, 1.5 % (MgSO4 + MnSO4) and 1.5 % mustard. These optimized concentrations increased titrable acidity and LAB count, but lowered pH. The second-order polynomial regression model determined that the highest titrable acidity (1.69), lowest pH (2.49) and maximum LAB count (10 × 108 cfu/ml) would be obtained at these concentrations of additives. Among 30 runs conducted, run 2 has got the optimum concentration of salt– 2.5 %, lactose- 1.5 %, MgSO4 + MnSO4– 1.5 % and mustard- 1.5 % for lactic acid fermentation of radish. The values for different additives and growth stimulators optimized in this study could successfully be employed for the lactic acid fermentation of radish as a postharvest reduction tool and for product development.
机译：使用各种添加剂和生长刺激剂（例如盐（2％–3％），乳糖，MgSO4 + MnSO4和芥末（1％，1.5％和2％））对萝卜进行乳酸发酵，以优化工艺。将响应面方法（设计专家，试用版8.0.5.2）应用于实验数据，以优化萝卜乳酸发酵中的工艺变量。在研究的各种方法中，只有芥末磨碎的处理对乳酸发酵有明显的影响。所研究变量的线性和二次项都对所研究的响应产生重大影响。发现变量之间的相互作用在很大程度上有助于响应。用2.5％的盐，1.5％的乳糖，1.5％（MgSO4 + SOMnSO4）和1.5％的芥末酱处理可获得最佳结果。这些优化的浓度增加了可滴定的酸度和LAB数量，但降低了pH。二阶多项式回归模型确定，在这些浓度的添加剂下，可获得的最高可滴定酸度（1.69），最低pH（2.49）和最大LAB计数（10×10 8 cfu / ml） 。在进行的30次运行中，运行2获得了萝卜乳酸发酵的最佳盐浓度-2.5％，乳糖-1.5％，MgSO4 ++ MnSO4-1.5％和芥末-1.5％。在这项研究中优化的不同添加剂和生长刺激剂的值可以成功地用于萝卜的乳酸发酵，作为减少收获后的工具和用于产品开发。

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