[1]姚芳,肖香,董英.响应面法优化具有抑菌活性的大麦乳酸菌发酵工艺[J].江苏农业科学,2016,44(11):296-301.
　Yao Fang,et al.Optimization of fermentation technology of barley lactic acid bacteria with antibacterial activity by response surface methodology[J].Jiangsu Agricultural Sciences,2016,44(11):296-301.
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响应面法优化具有抑菌活性的大麦乳酸菌发酵工艺()

《江苏农业科学》[ISSN:1002-1302/CN:32-1214/S]

卷:
第44卷
期数:
2016年11期
页码:
296-301
栏目:
加工与检测
出版日期:
2016-11-25

文章信息/Info

Title:
Optimization of fermentation technology of barley lactic acid bacteria with antibacterial activity by response surface methodology
作者:
姚芳1; 2;  肖香2;  董英2
1.江苏农牧科技职业学院，江苏泰州 225300； 2.江苏大学食品与生物工程学院，江苏镇江 212013
Author(s):
Yao Fang; et al
关键词:
大麦; 乳酸菌; 抑菌活性; 发酵条件
Keywords:
-
分类号:
TS201.1
DOI:
-
文献标志码:
A
摘要:
通过单因素试验探讨了乳酸菌添加量、发酵温度、发酵时间、料液比、提取液对大麦乳酸菌发酵物抑菌效果的影响；并以大肠杆菌为指标菌，进一步通过响应面分析对大麦乳酸菌发酵液抑菌效果的发酵条件进行优化。结果表明，大麦乳酸菌发酵液最佳抑菌效果出现在料液比1 ∶7(g ∶mL)、发酵温度30.5 ℃、菌种添加量27.5 g/kg、发酵时间25.5 h。在此条件下，抑菌圈直径为17.52 mm，与模型预测值17.56 mm基本一致。
Abstract:
-

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期：2016-03-11
基金项目：江苏省普通高校研究生科研创新计划(编号：CXZZ13_0694)；江苏农牧科技职业学院科研课题(编号：NSFYB1304)。
作者简介：姚芳(1980—)，女，四川仪陇人，博士研究生，讲师，主要从事食品功能成分提取及其生物活性研究。E-mail：46268809@qq.com。
通信作者：董英，教授，主要从事食品营养与安全研究。Tel：(0511)88797202；E-mail：ydong@ujs.edu.cn。
更新日期/Last Update: 2016-11-25