本文对苹果渣多菌群益生菌发酵动力学模型设计过程进行了研究。对发酵温度、接种量、装料量、培养基初始pH等因素设定不同水平进行实验，对发酵过程中活菌数改变情况进行记录。在设定的发酵条件下，采用7 L发酵罐完成发酵，并通过对数据的拟合处理，构造益生菌发酵动力学模型。通过Origin 8.0把动力学模型理论数据和实验数据进行比较，验证模型有效性。结果表明：发酵温度是36 ℃时的活菌数量最高；在装料量是70 mL、接种量是5%、培养基初始pH是4.0的情况下，苹果渣多菌群益生菌发酵较好，活菌数量是6.71×108 cfu/mL；设计模型理论值和实验值误差基本低于8%。可以得出发酵环境如下：温度是36 ℃，装料量是70 mL、接种量是5%、培养基初始pH是4.0，设计模型可有效预测苹果渣多菌群益生菌发酵过程的变化。

In this wok, the design process of fermentation kinetics model of probiotics from apple pulp was studied. The fermentation temperature, inoculation amount, feeding amount, initial pH of medium and other factors were invesigated at different levels. The changes of viable bacteria in the fermentation process were recorded. Under the given fermentation conditions, 7 L fermentation tank was used to complete the fermentation, and the probiotic fermentation kinetic model was constructed by fitting the data. Origin 8.0 was used to compare the theoretical and experimental data of the dynamic model to verify the validity of the model. The results showed that the number of viable bacteria was the highest when the fermentation temperature was 36 ℃. The optimum fermentation conditions were as follows: 70 mL, 5% inoculation and 4.0 initial pH. The number of viable bacteria in apple pulp was 6.71 108 cfu/mL. The error between theoretical and experimental values of the design model was less than 8%. In conclusion, the fermentation environment was as follows: the temperature of 36 ℃, the loading amount of 70 mL, the inoculation amount of 5%, and the initial pH of the culture medium of 4.0. The design model could effectively predict the change of the fermentation process of probiotics in apple pomace.

广州工商学院高等教育改革项目（ZL20171106）；广东省青年创新人才类项目（2018KQNCX306）