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SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS
2015年
3期
85-89
,共5页
发酵米线%镉消减%植物乳杆菌%酿酒酵母%嗜酸乳杆菌
髮酵米線%鎘消減%植物乳桿菌%釀酒酵母%嗜痠乳桿菌
발효미선%력소감%식물유간균%양주효모%기산유간균
fermented rice noodle%abatement of cadmium%L.plantarum%S.cerevisiae%L.acidophilus
基于 Design －Expert 软件，通过中心组合实验和响应面分析，以发酵米线重金属镉（Cd）的消减百分率为指标，研究发酵米线最佳镉消减菌株配比。在单因素实验基础上，通过中心组合实验和响应面分析确定最佳镉消减菌株配比，即植物乳杆菌、酿酒酵母和嗜酸乳杆菌添加量（V ／V）分别为2．84％、2．31％、3．00％，通过验证实验测得该比例添加量下镉的消减百分率为79．94％，与方程预测值80．87％相近。发酵米线最终产品中重金属镉含量为0．08 mg／kg（以大米水分含量折算），比大米镉含量国家食品安全标准值低60％。研究表明，发酵米线重金属镉的消减百分率的提高可以通过发酵菌株的组合优化来实现。
基于 Design －Expert 軟件，通過中心組閤實驗和響應麵分析，以髮酵米線重金屬鎘（Cd）的消減百分率為指標，研究髮酵米線最佳鎘消減菌株配比。在單因素實驗基礎上，通過中心組閤實驗和響應麵分析確定最佳鎘消減菌株配比，即植物乳桿菌、釀酒酵母和嗜痠乳桿菌添加量（V ／V）分彆為2．84％、2．31％、3．00％，通過驗證實驗測得該比例添加量下鎘的消減百分率為79．94％，與方程預測值80．87％相近。髮酵米線最終產品中重金屬鎘含量為0．08 mg／kg（以大米水分含量摺算），比大米鎘含量國傢食品安全標準值低60％。研究錶明，髮酵米線重金屬鎘的消減百分率的提高可以通過髮酵菌株的組閤優化來實現。
기우 Design －Expert 연건，통과중심조합실험화향응면분석，이발효미선중금속력（Cd）적소감백분솔위지표，연구발효미선최가력소감균주배비。재단인소실험기출상，통과중심조합실험화향응면분석학정최가력소감균주배비，즉식물유간균、양주효모화기산유간균첨가량（V ／V）분별위2．84％、2．31％、3．00％，통과험증실험측득해비례첨가량하력적소감백분솔위79．94％，여방정예측치80．87％상근。발효미선최종산품중중금속력함량위0．08 mg／kg（이대미수분함량절산），비대미력함량국가식품안전표준치저60％。연구표명，발효미선중금속력적소감백분솔적제고가이통과발효균주적조합우화래실현。
The optimal ratio of cadmium abate bacterial strain in fermented rice noodle was studied based on the Design -Expert software,by central composite design and response surface analysis.The amount of cadmium (Cd)reduction in fermented rice noodle was taken as an indicator.The optimal ratio of cad-mium abate bacterial strain was determined by central composite experiment and response surface analysis on the basis of single factor test.The optimal add volume (V /V)were:L.plantarum 2.84%,S.cerevi-siae 2.31% and L.acidophilus 3.00%.The cadmium abatement rate was 79.94% detected by verifica-tion test,which was close to the result of predictive value of the equation 80.87%.The cadmium content in final product fermented rice noodle was 0.08 mg/kg(converted by rice moisture content),which was 60% lower than the national food safety standard value of the cadmium content in rice.The results showed that the improvement of cadmium reduction percentage in the fermented rice noodlecan be a-chieved through combinatorial optimization of fermentation strains.
