Optimization of Factors Affecting Glucuronic Acid Production in Yogurt Fermentation
Journal Title: International Journal of Modern Engineering Research (IJMER) - Year 2014, Vol 4, Issue 6
Abstract
Drinking yogurt fermentation with two bacteria strains Lactobacillus acidophilus and Gluconacetobacter nataicola was optimized to get maximal glucuronic acid concentration. A Blackett –Burman matrix was designed to screen the effect of seven factors to glucuronic acid concentration in yogurt. The design in Response surface methodology (RSM) with Central composite design (CCD) was applied to get maximum value of glucuronic acid concentration was 59.81mg/L in fermentation at 4.43 log CFU/mL of G. nataicola density, 5.1 log CFU/mL of L. acidophilus density, 9.96% sucrose, initial pH 5 and incubation time 32°C
Authors and Affiliations
Huong H. L. Ly, Huong T. Nguyen
Keywords
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