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KMID : 1134820190480050575
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 5 p.575 ~ p.588
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Optimization of Lactic Acid Fermentation Condition of Mulberry Juice Using Response Surface Methodology
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Eom In-Ju
Kim Seong-Ho
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Abstract
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The conditions for the lactic acid fermentation of mulberry juice were optimized using a response surface methodology (RSM). The properties and content of the major components of mulberry juice fermented by isolated Lactobacillus plantarum DUIJ-1612 (KCTC 13170BP) were analyzed. A central composite design was applied to examine the effects of three independent variables: fermentation time (12∼60 hours; X1), mulberry concentration (5∼9°Brix; X2), and fermentation temperature (30∼42°C; X3). The fermentation conditions were optimized with the characteristics and major component content of mulberry juice ferments as a dependent variable. As a result, the viable cell counts were 11.02∼14.31 log CFU/mL and the coefficient (R2) of the derived equation from the response surface regression for the viable cell count was 0.8069. The total anthocyanin content as the major component in all fermentation samples was 47.92∼101.17 mg/100 mL with a R2 value of 0.9132 and were within the 1% significance level. The resveratrol content as a major component in all fermentation samples was 0.11∼0.65 mg/100 mL with a R2 value of 0.9082, which was within the 1% significance level. The optimal conditions determined by superimposing the four-dimensional RSM on the viable cell count, total anthocyanin and resveratrol contents under various fermentation conditions were established as follows: fermentation time, 42 hours; mulberry concentration, 8.0°Brix; and fermentation temperature, 33°C.
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KEYWORD
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mulberry, lactic acid fermentation, fermentation condition, response surface methodology
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