| 基于响应曲面法的干酪乳杆菌产酸性能研究 |
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| 引用本文： | 刘成江,李开雄,吴宏,郭安民,吴洪斌,王俊钢,武冬梅.基于响应曲面法的干酪乳杆菌产酸性能研究[J].安徽农业科学,2010,38(32):18580-18583. |
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| 作者姓名： | 刘成江 李开雄 吴宏 郭安民 吴洪斌 王俊钢 武冬梅 |
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| 作者单位： | 新疆农垦科学院农产品加工研究所;石河子大学食品学院; |
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| 摘 要： | 利用响应曲面法研究了葡萄糖酸-δ-内酯（GDL）、葡萄糖（GLC）、接种量以及发酵温度等环境因子对干酪乳杆菌产酸的影响。结果表明,当葡萄糖酸-δ-内酯的添加量为0.848 647%、葡萄糖的添加量为0.366 162%、接种量为8.063 693%和发酵温度31.595 266℃时,干酪乳杆菌产酸量最大,pH值为4.232 400。
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| 关 键 词： | 响应曲面 干酪乳杆菌 产酸 |
Studies on Acid-producing Ability of Lactobacillus casei with Response Surface Experiment Design |
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| LIU Cheng-jiang et al.Studies on Acid-producing Ability of Lactobacillus casei with Response Surface Experiment Design[J].Journal of Anhui Agricultural Sciences,2010,38(32):18580-18583. |
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| Authors: | LIU Cheng-jiang |
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| Institution: | LIU Cheng-jiang et al (Xinjiang Academy Of Agricultural And Reclamation Sciences Agriculture Products Processing Research Institue,Shihezi,Xinjiang 832000) |
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| Abstract: | This article studied the effection of environment factors,GDL、GLC、quantity of inoculability and fermentation temperature,produces lactic acid to ability to lactobacillus casei.The result that when the GDL recruitment is 0.848 647%,the GLC recruitment is 0.366 162%,quantity of inoculability is 8.063 693% and the fermentation temperature is 31.595 266 ℃,lactobacillus casei produces the sour quantity to be the biggest,the pH value is 4.232 400. |
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| Keywords: | Response surface Lactobacillus casei Acid-producing |
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