Optimization of the Fermentation Conditions of Poly-γ-Glutamic Acid from Natto by PB Experiment Combined with BBD ResponseSurface Method
In order to explore the optimal fermentation conditions for the poly-γ-glutamic acid (γ-PGA) production and sensory quality of fermented natto, the comprehensive score of γ-PGA production and sensory evaluation after natto fermentation was used as an index to optimize the natto fermentation process...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2024-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030338 |
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| author | Delin YAN Lei HUANG Jing QIU Shilang CHEN Zhiqing MEI Kaixuan ZHANG Cunyi YANG Xiangyang GAO |
| author_facet | Delin YAN Lei HUANG Jing QIU Shilang CHEN Zhiqing MEI Kaixuan ZHANG Cunyi YANG Xiangyang GAO |
| author_sort | Delin YAN |
| collection | DOAJ |
| description | In order to explore the optimal fermentation conditions for the poly-γ-glutamic acid (γ-PGA) production and sensory quality of fermented natto, the comprehensive score of γ-PGA production and sensory evaluation after natto fermentation was used as an index to optimize the natto fermentation process by single factor test, Plackett-Burman test design, steepest climbing test and Box-Behnken response surface method. The optimum fermentation conditions of natto were determined as follows: Soybean soaking pH7.2, fermentation temperature 37.10 ℃, fermentation time 24.20 h, inoculation amount 4.00%, bottling amount 19.90%. Under the optimized conditions, the production of γ-PGA was 3.65 mg/g, the sensory score was 31.67, and the comprehensive score was 10.04. There was no significant difference between the experimental results and the model prediction values, which was stable and reliable. |
| first_indexed | 2024-03-08T19:41:04Z |
| format | Article |
| id | doaj.art-175336cb399a443997ba0b67121899c7 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-08T19:41:04Z |
| publishDate | 2024-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-175336cb399a443997ba0b67121899c72023-12-25T05:30:37ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062024-01-0145120821510.13386/j.issn1002-0306.20230303382023030338-1Optimization of the Fermentation Conditions of Poly-γ-Glutamic Acid from Natto by PB Experiment Combined with BBD ResponseSurface MethodDelin YAN0Lei HUANG1Jing QIU2Shilang CHEN3Zhiqing MEI4Kaixuan ZHANG5Cunyi YANG6Xiangyang GAO7Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, ChinaGuangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, ChinaGuangzhou Dublin International College of Life Sciences and Technology, South China Agricultural University, Guangzhou 510642, ChinaGuangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, ChinaGuangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, ChinaGuangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, ChinaGuangdong Provincial Key Laboratory of Molecular Plant Breeding, College of Agriculture, South China Agricultural University, Guangzhou 510642, ChinaGuangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, ChinaIn order to explore the optimal fermentation conditions for the poly-γ-glutamic acid (γ-PGA) production and sensory quality of fermented natto, the comprehensive score of γ-PGA production and sensory evaluation after natto fermentation was used as an index to optimize the natto fermentation process by single factor test, Plackett-Burman test design, steepest climbing test and Box-Behnken response surface method. The optimum fermentation conditions of natto were determined as follows: Soybean soaking pH7.2, fermentation temperature 37.10 ℃, fermentation time 24.20 h, inoculation amount 4.00%, bottling amount 19.90%. Under the optimized conditions, the production of γ-PGA was 3.65 mg/g, the sensory score was 31.67, and the comprehensive score was 10.04. There was no significant difference between the experimental results and the model prediction values, which was stable and reliable.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030338nattoγ-pgasensory evaluationplackett-burman experiment designbox-behnken response surface methodology |
| spellingShingle | Delin YAN Lei HUANG Jing QIU Shilang CHEN Zhiqing MEI Kaixuan ZHANG Cunyi YANG Xiangyang GAO Optimization of the Fermentation Conditions of Poly-γ-Glutamic Acid from Natto by PB Experiment Combined with BBD ResponseSurface Method Shipin gongye ke-ji natto γ-pga sensory evaluation plackett-burman experiment design box-behnken response surface methodology |
| title | Optimization of the Fermentation Conditions of Poly-γ-Glutamic Acid from Natto by PB Experiment Combined with BBD ResponseSurface Method |
| title_full | Optimization of the Fermentation Conditions of Poly-γ-Glutamic Acid from Natto by PB Experiment Combined with BBD ResponseSurface Method |
| title_fullStr | Optimization of the Fermentation Conditions of Poly-γ-Glutamic Acid from Natto by PB Experiment Combined with BBD ResponseSurface Method |
| title_full_unstemmed | Optimization of the Fermentation Conditions of Poly-γ-Glutamic Acid from Natto by PB Experiment Combined with BBD ResponseSurface Method |
| title_short | Optimization of the Fermentation Conditions of Poly-γ-Glutamic Acid from Natto by PB Experiment Combined with BBD ResponseSurface Method |
| title_sort | optimization of the fermentation conditions of poly γ glutamic acid from natto by pb experiment combined with bbd responsesurface method |
| topic | natto γ-pga sensory evaluation plackett-burman experiment design box-behnken response surface methodology |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030338 |
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