The Adding Ratios of Multiple Strains in the Blueberry Jiaosu and Optimization of Fermentation Process
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Abstract:
Five different strains including Lactobacillus plantarum, Pediococcus acidilactici, Lactobacillus acidophilus, Lactobacillus paracasei, and Lactobacillus rhamnosus were used to ferment blueberry jiaosu. Using superoxide dismutase (SOD) activity, total soluble solids (TSS) content, and pH value as indicators, in the beginning, uniform design was used to determine the best inoculation ratio of five different strains. Secondly, there were four single factor experiments including fermentation time, temperature, initial bacterial density and initial TSS contend. Finally, the fermentation process was optimized by response surface method. The goal of this work is fermenting blueberry jiaosu products with high SOD activity. The results showed that the optimal inoculation ratios of Lactobacillus plantarum, Pediococcus pentosaceus, Lactobacillus acidophilus, Lactobacillus paracasei, and Lactobacillus rhamnosus are 22.45%, 42.86%, 14.29%, 16.33%, 4.10%, respectively. The optimized fermentation conditions are: 36 h of time, 37 ℃ of temperature, 5.5×106 CFU/mL of the initial inoculation amount, 11 oBrix of the initial TSS content. After fermentation, the SOD activity of blueberry jiaosu finally reached 87.45 U/g. In summary, this study optimized the best inoculation ratio of multiple strains through uniform design and optimized the optimal fermentation process through response surface methodology.
