Response Surface Methodology to Optimize Fermentation Process of Vaccinium uliginosum L. By mixed bacteria

被引：0
|
作者：
Sui S. [1 ]
Wang P. [1 ]
机构：
[1] School of Forestry, Northeast Forestry University, Harbin
来源：
Journal of Food Science and Technology (China) | 2018年 / 36卷 / 05期
关键词：
Acetobacter pasteurianus HN 1郾 01; Antioxidant activity; Fermentation; Lactobacillus plantarum; Response surface methodology; Saccharomyces cerevisiae; Vaccinium uliginosum L;
D O I：
10.3969/j.issn.2095-6002.2018.05.013
中图分类号：
学科分类号：
摘要：
Saccharomyces cerevisiae, Lactobacillus plantarum and Acetobacter pasteurianus HN 1郾 01 was mixed to ferment Vaccinium uliginosum L. . After determining the pH value, protein content, reducing sugar content, total phenols, flavonoids, procyanidins and anthocyanins content, antioxidant capacity in-cluding hydroxyl radical scavenging rate, and total antioxidant capacity to obtain the proportion of bacteria. The single factor test was conducted with pH value, protein content, reducing sugar content, total phe-nolic content, hydroxyl radical scavenging rate and total antioxidant capacity in order to determine the op-timum range of fermentation time, inoculation volume, fermentation temperature and initial sugar con-tent. The Box-Benhken center combination test was conducted based on the total phenolic content and hy-droxyl radical scavenging rate to optimize the fermentation process. The results showed that under the conditions of fermentation time of 62 h, inoculation volume of 6%, fermentation temperature of 38郾 5 益, and initial sugar content of 15郾 5毅Bx, the total phenolic content reached (53郾 27 依 0郾 16) mg/100 mL and hydroxyl radical scavenging rate reached (83郾 88 依 0郾 19) % in ten-fold diluted Vaccinium uliginosum L. fermentation liquid, which respectively increased by 56郾 91% and 34郾 34% after optimized. The hydroxyl radical scavenging rate was significantly higher than that of the positive control group (p < 0郾 01) and it was about 5 folds higher than that of the 2 mg/mL vitamine C solution. The test was expected to provide guidance for the deep processing of Vaccinium uliginosum L. . © 2018 Beijing Technology and Business University, Department of Science and Technology. All rights reserved.
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页码：82 / 91+105
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