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Tối ưu hóa quá trình lên men rượu dịch quả mãng cầu ta bằng Saccharomyces cerevisiae sử dụng phương pháp bề mặt đáp ứng

Mục tiêu nghiên cứu nhằm nâng cao giá trị sử dụng cho loại mãng cầu ta địa phương với sản phẩm nước lên men sử dụng nấm men Saccharomyces cerevisiae. Để nắm chi tiết nội dung nghiên cứu bài viết. | Tối ưu hóa quá trình lên men rượu dịch quả mãng cầu ta bằng Saccharomyces cerevisiae sử dụng phương pháp bề mặt đáp ứng 70 Tr÷íng ¤i håc Næng L¥m TP. Hç Ch½ Minh Optimization of alcoholic fermentation of custard apple juice by Saccharomyces cerevisiae using response surface methodology Huan T. Phan∗ , & Hien M. Nguyen Faculty of Food Science and Technology, Nong Lam University, Ho Chi Minh City, Vietnam ARTICLE INFO ABSTRACT Research Paper In recent years, custard apple fruit has been applied in food processing with various products. The objective of this study was to valorize a fermented fruit drink from a Vietnamese local custard apple fruit by Received: March 30, 2019 the alcoholic fermentation of the juice using Saccharomyces cerevisiae. Revised: August 15, 2019 Response surface methodology was used to describe dependency of Accepted: September 03, 2019 soluble solid content, inoculum size of yeast and fermentation time on ethanol production during fermentation of custard apple juice Keywords by Saccharomyces cerevisiae SLS. The experiments were performed according to the central composite design with total soluble solid Custard apple juice content ranging from 16 to 200 Brix, inoculum size of yeast from 1% Fermentation to 3%, and fermentation time from 42 to 48 h. A quadratic model Response surface methodology was developed to correlate the variables to the ethanol yield and Saccharomyces cerevisiae sensory score. The results showed that a production of ethanol from the custard apple juice could be achieved reaching up to 5.1% (v/v) at ∗ Corresponding author optimum conditions of 190 Brix, 2% yeast and 44-h fermentation time. The model predictions agreed satisfactorily with the experimental values. Phan Tai Huan Email: pthuan@hcmuaf.edu.vn Cited as: Phan, H. T., & Nguyen, H. M (2019). Optimization of alcoholic fermentation of custard apple juice by Saccharomyces cerevisiae using .