| Autor: |
Delin YAN, Lei HUANG, Jing QIU, Shilang CHEN, Zhiqing MEI, Kaixuan ZHANG, Cunyi YANG, Xiangyang GAO |
| Jazyk: |
čínština |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 45, Iss 1, Pp 208-215 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2023030338 |
| Popis: |
In order to explore the optimal fermentation conditions for the poly-γ-glutamic acid (γ-PGA) production and sensory quality of fermented natto, the comprehensive score of γ-PGA production and sensory evaluation after natto fermentation was used as an index to optimize the natto fermentation process by single factor test, Plackett-Burman test design, steepest climbing test and Box-Behnken response surface method. The optimum fermentation conditions of natto were determined as follows: Soybean soaking pH7.2, fermentation temperature 37.10 ℃, fermentation time 24.20 h, inoculation amount 4.00%, bottling amount 19.90%. Under the optimized conditions, the production of γ-PGA was 3.65 mg/g, the sensory score was 31.67, and the comprehensive score was 10.04. There was no significant difference between the experimental results and the model prediction values, which was stable and reliable. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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