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
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