Application of response surface methodology in optimization of lactic acid fermentation of radish: effect of addition of salt, additives and growth stimulators

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• 作者：V K Joshi ; Arjun Chauhan ; Sarita Devi…
• 关键词：Lactic acid fermentation ; Lactic acid bacteria ; LAB ; Radish ; RSM ; Salt ; Mustard MgSO4 and MnSO4
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：August 2015
• 年：2015
• 卷：52
• 期：8
• 页码：4935-4944
• 全文大小：2,271 KB
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• 作者单位：V K Joshi (1)
  Arjun Chauhan (1)
  Sarita Devi (1)
  Vikas Kumar (1)
  
  1. Department of Food Science and Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Solan, India
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

Lactic acid fermentation of radish was conducted using various additive and growth stimulators such as salt (2?%-?%), lactose, MgSO4-?MnSO4 and Mustard (1?%, 1.5?% and 2?%) to optimize the process. Response surface methodology (Design expert, Trial version 8.0.5.2) was applied to the experimental data for the optimization of process variables in lactic acid fermentation of radish. Out of various treatments studied, only the treatments having ground mustard had an appreciable effect on lactic acid fermentation. Both linear and quadratic terms of the variables studied had a significant effect on the responses studied. The interactions between the variables were found to contribute to the response at a significant level. The best results were obtained in the treatment with 2.5?% salt, 1.5?% lactose, 1.5?% (MgSO4-?MnSO4) and 1.5?% mustard. These optimized concentrations increased titrable acidity and LAB count, but lowered pH. The second-order polynomial regression model determined that the highest titrable acidity (1.69), lowest pH (2.49) and maximum LAB count (10?×-08 cfu/ml) would be obtained at these concentrations of additives. Among 30 runs conducted, run 2 has got the optimum concentration of salt-2.5?%, lactose- 1.5?%, MgSO4-?MnSO4-1.5?% and mustard- 1.5?% for lactic acid fermentation of radish. The values for different additives and growth stimulators optimized in this study could successfully be employed for the lactic acid fermentation of radish as a postharvest reduction tool and for product development.