关键词: 双歧杆菌, 雪莲果, 发酵饮料, 响应曲面法

Abstract:

The yacon (Smallanthus sonchifolius) juice was fermented with Bifidobacterium strains derived from centenarians faeces (Bifidobacterium animalis 01) to prepare a functional beverage. The effects of volume ratio of yacon juice, concentration of lysine and ascorbic acid on the viable bifidobacteria numbers in the fermentation broth were studied by conducting single factor tests. Subsequently, a central composite design involving the above 3 factors at 5 levels was employed and analyzed by response surface method to optimize the fermentation processing. Results showed that the optimum volume ratio of juice was 50%, and optimum concentration of lysine and ascorbic acid was 0.22%, 0.21% respectively. The viable cell numbers of Bifidobacterium animalis 01 at optimal formula could reach up to (8.23±0.03) lg (CFU/mL), and maintained above 106 CFU/ mL within 12 days storage at 4 ℃.

Key words: Bifidobacterium animal, Smallanthus sonchifolius, fermented beverage, response surface methodology