To further enhance the nutritional value of coconut drinks, the fresh coconut milk was fermented with Lactobacillus acidophilus and Lactobacillus plantarum, using sucrose and glucose as accessories. By optimizing fermentation conditions, coconut milk beverages with unique flavor and rich in probiotics were developed. The effects of fermentation temperature, fermentation time, inoculation quantity, and bacteria ratio(L. plantarum to L. acidophilus)on viable count of coconut milk beverages were studied. Box-Behnken design response surface methodology (RSM) was used to obtain the best fermentation conditions by using viable count as an indicator. The results showed that fermented at 41 ℃ for 18 h, with 9% inoculation quantity and L. plantarum: L. acidophilus(Z/S)at 1 was the optimal fermentation condition. Under this condition, the viable count of coconut milk beverages reached 2.011×108 CFU/mL, which was consistent with the predicted value and much higher than the market standard. Moreover, the lactic acid bacteria could live in the human gastrointestinal tract and therefore play a vital role in protecting intestine and providing health care. The fermented coconut drinks retained pure coconut fragrance and delicate tastes as well as uniform texture, which provided a good reference and broad market prospect for further development of fermented coconut milk products.
XIE Yuting
,
SONG Minghui
,
MA Maomao
,
CHEN Long
,
YANG Jun
,
WEN Xuefang
,
ZENG Zheling
,
YU Ping
. Response surface methodology for optimization of coconut milk beverage′s viable count fermented by Lactobacillus acidophilus and Lactobacillus plantarum[J]. Food and Fermentation Industries, 2019
, 45(7)
: 207
-212
.
DOI: 10.13995/j.cnki.11-1802/ts.019001
[1] CHEN Q C, JING-LONG L I, XIAO-KE H U J C D I. Optimization of mixed fermentation technology of Lactobacillus helveticus and Lactobacillus rhamnosus based on high viable count[J].2016.
[2] EL-KADI S L, ISMAIL M M, HAMAD M F et al. Chemical and microbial characterizations of bio-yoghurt made using ABT culture, cow milk and coconut milk [J]. Eukaryotic Cell ,2017,5 (3):109-124.
[3] GAO X, CHEN Q, JIANG Y J C B. Study on the domestication of fermentation strains and the nutrition factors of soybean yoghurt[J]. 2016.
[4] 桂青, 王挥, 陈卫军,等.椰子中糖类化合物的研究进展[J].热带农业科学,2014, 34(9):24-29.
[5] 刘立云, 李艳, 唐龙祥,等.椰肉氨基酸测定与营养评价[J].热带作物学报,2013 , 34 (9):1 803-1 806.
[6] 刘敏.椰子水营养成分的分析[J].热带农业科技,2001,24 (4) :38-40.
[7] 牛生洋, 赵瑞香, 孙俊良,等.功能性椰子酸乳的研制[J].中国食物与营养,2010(2):54-56.
[8] 胡志勇, 郜佳雁, 周慧君,等.椰子酸奶发酵工艺[J].食品与发酵工业, 2015, 41(12):135-138.
[9] 谢渝, 刘锴栋, 黄君红,等.椰子酸奶的研制 [J].湖北农业科学, 2012,51 (13):2 804-2 806.
[10] ZHANG R, BIN Q I, WANG J J F, et al. Optimization of processing technology for Euryale ferox Salisb yogurt by response surface method[J].2014.
[11] SURYANI, DHARMA A, MANJANG Y, et al. Antimicrobial and antifungal activity of lactic acid bacteria isolated from coconut milk fermentation [J]. Research Journal of Pharmaceutical Biological & Chemical Sciences,2014,5(6):1 587-1 595.
[12] SEESURIYACHAN P, TECHAPUN C, SHINKAWA H, et al. Solid state fermentation for extracellular polysaccharide production by Lactobacillus confusus with coconut water and sugar cane juice as renewable wastes [J]. Journal of the Agricultural Chemical Society of Japan,2010, 74(2): 423-426.
[13] LEE P R, BOO C X, LIU S, et al. Fermentation of coconut water by probiotic strains Lactobacillus acidophilus L10 and Lactobacillus casei L26 [J]. Annals of Microbiology,2013, 63(4): 1 441-1 450.
[14] 陈甫,赵晖,别连钰,等.犬肠道乳酸有益菌的分离鉴定及生物学特性研究[J].黑龙江畜牧兽医, 2016(8):150-153.
[15] 赵宏飞. 产叶酸乳酸菌的筛选及生物学特性研究[D].保定:河北农业大学, 2009.
[16] LI C, SONG J, KWOK L Y, et al. Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage [J]. Journal of Dairy Science, 2017,100(4):2 512-2 525.
[17] 袁峥. 嗜酸乳杆菌耐酸机理研究[D].新乡:河南科技学院, 2013.
[18] 张菊华. 乳酸菌发酵番茄、胡萝卜复合蔬菜汁工艺研究[D].长沙:湖南农业大学, 2005.
[19] 潘杨. 巴旦木植物蛋白发酵饮料工艺及稳定性研究 [D].乌鲁木齐:新疆大学, 2009.
[20] 刘妍妍, 于长青.植物乳杆菌发酵对酸奶中胆固醇含量的影响[J]. 黑龙江八一农垦大学学报,2011, 23(6): 56-59.
[21] 熊涛, 黄锦卿, 宋苏华,等.植物乳杆菌发酵培养基的优化及其高密度培养技术[J]. 食品科学,2011, 32(7): 262-268.
[22] ALI H, IBRAHIM O. Effect of Lactobacillus acidophilus and Lactobacillus plantarum on the quality of yogurt [J]. Bioteknologi, 2017,114 (2):25-31.DOI: 10.13057/biofar/c140201.
[23] 范兴艺.嗜酸乳杆菌的分离、鉴定及其在发酵豆乳中生长特性的研究 [D].杭州:浙江工商大学, 2008.
[24] LI S, MA C, GONG G, et al.The impact of onion juice on milk fermentation by Lactobacillus acidophilus [J]. LWT-Food Science and Technology,2016,65:543-548.
[25] TAN S, XIE Y, UNIVERSITY F N J C D I. Optimization of fermentation process of hawthorn and coix seed compound stirring yoghurt by response surface methodology [J]. 2017.
[26] 熊涛, 黄锦卿, 宋苏华,等.植物乳杆菌真空冷冻干燥保护剂配方优化[J].南昌大学学报(理科版), 2010,34(6):561-565.
[27] 赵巍, 付丽, 王欣,等.不同发酵条件对植物乳杆菌生长的影响[J].饲料工业,2014,35(22):44-47.
[28] LI-JUN X U, RUI-XIA G U, XIAO L X J C D I. Optimization of fermentation process for yogurt with added carrot dietary fiber by response surface analysis[J].2016.
[29] 张瑶, 李啸, 天津农业科学 潘 J. Box-Benhnken设计优化植物乳杆菌培养基[J].2013, 19(7): 1-5.
[30] LIU Q, HUANG X, YANG D, et al. Yield improvement of exopolysaccharides by screening of the Lactobacillus acidophilus ATCC and optimization of the fermentation and extraction conditions[J]. 2016, 15(119-33.
[31] ZHANG G, CHEN W, CHEN W, et al. Fermentation Kinetics of Low Alcoholic Coconut Water[J].2017.
[32] SANTOS F R D S, GARCIA N F L, PAZ M F D. Production and characterization of β-glucosidase from Gongronella butleri by solid-state fermentation [J]. African Journal of Biotechnology,2016,16 (15) :633-641.
[33] LI Y, CHEN L, YUE Q. Genetic manipulation of the pneumocandin biosynthetic pathway for generation of analogues and evaluation of their antifungal activity [J]. Acs Chemical Biology, 2015,10(7):1 702-1 710.
