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首页> 外文期刊>Journal of the Korean Society of Food Science and Nutrition >Optimization of Fermentation Conditions for Burdock Vinegar Using Response Surface Methodology
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Optimization of Fermentation Conditions for Burdock Vinegar Using Response Surface Methodology

机译：使用响应面方法优化牛蒡醋的发酵条件

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In this study, we optimized fermentation conditions for burdock vinegar by response surface methodology. We confirmed the fermentation characteristics and major components of burdock vinegar. Alcohol fermentation of burdock extract added with 15% apple concentrates for vinegar production was performed. Consequently, 6.4% alcohol was produced after 5 days of fermentation. Central composite design was applied to investigate the effects of two independent variables, fermentation time (5 —17 days; XI) and fermentation temperature (26~34°C; X2), on fermentation of burdock vinegar. Fermentation conditions were optimized using characteristics of fermentation broth as a dependent variable. Acetic acid contents of dependent variables were 3.85—4.73% during acetic acid fermentation. The correlation coefficient (R2) of the derived equation from the response surface regression for acetic acid contents was 0.9850 with significance level of 1%. Arctiin contents of all fermentation samples were 0.37 — 0.50 mg/100 mL, with an R2 value of 0.8380 and significance level of 5%. We elicited a regression equation for each variable and superimposed the optimum area of fermentation conditions for characteristics and effective constituent contents of the fermentationbroth. The predicted values for the optimum fermentation conditions for burdock vinegar were at 31°C and 16 days.
机译：在这项研究中，我们通过响应表面方法优化了牛蒡醋的发酵条件。我们确认了牛蒡醋的发酵特性和主要组成部分。加入伯氏菌萃取物的酒精发酵，加入15％苹果浓缩物用于醋制造。因此，在发酵5天后生产6.4％的醇。应用中央复合设计来研究两个独立变量的影响，发酵时间（5-17天; XI）和发酵温度（26〜34℃; x2），在牛蒡醋中发酵。使用发酵液作为依赖变量的特性进行了优化了发酵条件。乙酸发酵期间，依赖变量的乙酸含量为3.85-4.73％。来自乙酸含量的响应表面回归的衍生方程的相关系数（R2）为0.9850，其显着性水平为1％。所有发酵样品的氨基酮含量为0.37-0.50mg / 100mL，R2值为0.8380，显着性水平为5％。我们引发了每个变量的回归方程，并叠加了发酵条件的最佳发酵条件区域，以及发酵脑的特性和有效组成含量。用于牛蒡醋的最佳发酵条件的预测值在31℃和16天。

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