Optimization of fermentation process of papaya sauerkraut using response surface method

Authors

  • Zhang Lijuan Food College, Hainan University, Haikou 570228, China
  • Yang Jinsong Food College, Hainan University, Haikou 570228, China
  • Ma Liwei Food College, Hainan University, Haikou 570228, China
  • Tan Haisheng Food College, Hainan University, Haikou 570228, China

Keywords:

papaya, sauerkraut, fermentation process, response surface method, lactic acid bacteria, central composite design

Abstract

Papaya, a tropical fruit was used as the raw material to produce sauerkraut in the study. Three lactic acid bacteria strains isolated from papaya were added to the sauerkraut to facilitate the fermentation of papaya sauerkraut. In the fermentation process, the dynamic changes of total acid in sauerkrauts at different levels of sugar concentration, salt concentration, inoculation and temperature were studied. The response surface method was used to study the effects of changes in multiple factors at the same time. On the basis of “one-variable-at-a-time” approach, the response surface method optimized papaya sauerkraut fermentation process. According to the change of total acid in single factor, 29 experiments were designed by 4×3 factorial central composite design. The optimum fermentation conditions were obtained as follows: sugar at 3.8%, salt at 2.8%, inoculation at 5%, and temperature at 31℃. Keywords: papaya, sauerkraut, fermentation process, response surface method, lactic acid bacteria, central composite design DOI: 10.3965/j.ijabe.20140703.012 Citation: Zhang L J, Yang J S, Ma L W, Tan H S. Optimization of fermentation process of papaya sauerkraut using response surface methodology. Int J Agric & Biol Eng, 2014; 7(3): 102-106.

Author Biography

Yang Jinsong, Food College, Hainan University, Haikou 570228, China

Professor

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Published

2014-06-30

How to Cite

Lijuan, Z., Jinsong, Y., Liwei, M., & Haisheng, T. (2014). Optimization of fermentation process of papaya sauerkraut using response surface method. International Journal of Agricultural and Biological Engineering, 7(3), 102–106. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/1017

Issue

Vol. 7 No. 3 (2014): IJABE

Section

Agro-product and Food Processing Systems

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