Kinetic Analysis of Fermentation of Probiotics from Apple Pulp
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Abstract:
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.
