乳酸菌发酵半干罗非鱼最佳条件研究

通过单因素试验与响应面设计法研究乳酸菌发酵半干罗非鱼工艺，并建立发酵产品pH值的数学模型（R2=99．87％）。结果表明乳酸菌发酵半干罗非鱼的最佳条件为：葡萄糖添加量为2.2％、发酵温度为为39.4℃、发酵时间为12．1h，在此条件下发酵产品pH值达到5．0。...

Full description

Saved in:
Bibliographic Details
Published in广东农业科学 Vol. 39; no. 21; pp. 115 - 118
Main Author 颜儿作 金君 连莹君 张韵 麦伟雄 吴建中
Format Journal Article
LanguageChinese
Published 暨南大学理工学院,广东广州,510632 2012
Subjects
乳酸菌
发酵半干罗非鱼
响应面分析
响应面分析
乳酸菌
发酵半干罗非鱼
Online AccessGet full text
ISSN1004-874X

Cover

More Information
Summary:通过单因素试验与响应面设计法研究乳酸菌发酵半干罗非鱼工艺，并建立发酵产品pH值的数学模型（R2=99．87％）。结果表明乳酸菌发酵半干罗非鱼的最佳条件为：葡萄糖添加量为2.2％、发酵温度为为39.4℃、发酵时间为12．1h，在此条件下发酵产品pH值达到5．0。
Bibliography:44-1267/S
YAN Er-zuo, JIN Jun, LIAN Ying-jun, ZHANG Yun, MAI Wei-xiong, WU Jian-zhong （College of Science and Technology, Jinan University, Guangzhou 510632, China）
The process of fermented tilapia by Lactobacillus was investigated by single factor experiments and response surface method, the mathematical model of the pH value of fermentation products （R2=99.87%） was established. The results showed that the optimal fermentation condition of semi-dried Tilapia was as followed： Glucose addition was 2.2%, Fermentation temperature was 39.4℃, Fermentation time was 12.1 h. The pH value of products fermented by Lactobacillus reached at the target value under the above condition.
Lactobacillus; fermented semi-dried Tilapia; response surface analysis
ISSN:1004-874X