长寿老人源双歧杆菌发酵雪莲果饮料的研制

以长寿老人源动物双歧杆菌01(Bifidobacterium animalis 01)发酵雪莲果汁，研制一种新型双歧杆菌活菌饮料。先以活菌数为响应值进行单因素试验，筛选出3 个具有显著影响效应的因素——果汁体积分数、赖氨酸添加量、抗坏血酸(VC)添加量，并确定了各因素最大响应区间。然后采用响应曲面法旋转中心组合设计(CCD)，Design expert 7.0 软件进行数据分析，建立二次线性回归方程，得到最佳配方为雪莲果汁体积分数50%、赖氨酸添加量0.22%、VC 添加量0.21%。终产品感官品质良好，活菌数对数值高达到(8.23 ± 0.09)lg(CFU/mL)，在4℃条件下贮藏12d 活菌数保持在106CFU/mL 以上。

Preparation of Fermented Yacon (Smallanthus sonchifolius) Beverage using Bifidobacterium Strains from Centenarians Faeces

The yacon (Smallanthus sonchifolius) juice was fermented with Bifidobacterium strains derived from centenarians faeces (Bifidobacterium animalis 01) to prepare a functional beverage. The effects of volume ratio of yacon juice, concentration of lysine and ascorbic acid on the viable bifidobacteria numbers in the fermentation broth were studied by conducting single factor tests. Subsequently, a central composite design involving the above 3 factors at 5 levels was employed and analyzed by response surface method to optimize the fermentation processing. Results showed that the optimum volume ratio of juice was 50%, and optimum concentration of lysine and ascorbic acid was 0.22%, 0.21% respectively. The viable cell numbers of Bifidobacterium animalis 01 at optimal formula could reach up to (8.23±0.03) lg (CFU/mL), and maintained above 106 CFU/ mL within 12 days storage at 4 ℃.