Research on Domestication Process of Lactic Acid Bacteria for Jujube Beverage by Response Surface Methodology

Abstract:

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Based on a series of single factor experiments, response surface methodology was employed to predict optimum conditions for domestication of lactic acid bacteria to prepare jujube lactic acid fermented beverage. A central composite design involving jujube puree content, fermentation temperature and inoculum size was used, and second-order model for viable biomass was employed to generate the response surface. The optimized conditions were as follows: jujube puree content 71.85 %, fermentation temperature 41.57°C and inoculum size 3.66%. The predicted viable biomass under the conditions was 3.099×108 cfu/mL. The practical conditions were modified as follows: jujube puree content 72 %, fermentation temperature 41°C, and inoculum size 3.7% (fermentation time 8 h).Experimental verification gave the value of 2.99×108 cfu/mL.

Info:

Periodical:

Advanced Materials Research (Volumes 271-273)

Edited by:

Junqiao Xiong

Pages:

569-572

DOI:

10.4028/www.scientific.net/AMR.271-273.569

Citation:

H. Gao et al., "Research on Domestication Process of Lactic Acid Bacteria for Jujube Beverage by Response Surface Methodology", Advanced Materials Research, Vols. 271-273, pp. 569-572, 2011

Online since:

July 2011

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Price:

$35.00

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