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Date Published: 03/05/2017
Abstract Views: 247
Views PDF: 257
Issue
Vol. 13 No. 2 (2017)
Section
ORIGINAL RESEARCH
How to Cite
1.
HO TNH. OPTIMIZATION OF 𝘚𝘈𝘊𝘊𝘏𝘈𝘙𝘖𝘔𝘠𝘊𝘌𝘚 𝘙𝘌𝘙𝘌𝘝𝘐𝘚𝘐𝘈𝘌 PROPAGATION IN GRAPEFRUIT JUICE USING RESPONSE SURFACE METHODOLOGY. Tạp chí Dinh dưỡng và Thực phẩm. 2017;13(2):49-56. Accessed July 3, 2024. https://tapchidinhduongthucpham.org.vn/index.php/jfns/article/view/460

OPTIMIZATION OF 𝘚𝘈𝘊𝘊𝘏𝘈𝘙𝘖𝘔𝘠𝘊𝘌𝘚 𝘙𝘌𝘙𝘌𝘝𝘐𝘚𝘐𝘈𝘌 PROPAGATION IN GRAPEFRUIT JUICE USING RESPONSE SURFACE METHODOLOGY

Thi Ngan Ha HO1,
1 An Giang University

Main Article Content

Abstract

The propagation of Saccharomyces cerevisiae in grapefruit juice has been optimized to obtain maximum population. This study investigated the effects of initial soluble dry concentration (oBrix) and pH of grapefruit juice with the ratio of pure yeast used in propagation as well as NaHSO3 concentration and the duration of pasteurization of grapefruit
juice before reproduction. These experiments were designed by using the response surface methodology (RSM). The research results found optimal values of these factors as follows:
the initial soluble dry concentration (21.07oBx), pH (4.14), the percentage of pure yeast (0.46%) associated with NaHSO3 concentration (109.50 mg/L) and pasteurization time
(38.21 minutes), under which the highest yeast cell density was obtained. The predicted maximum density of yeast cell attained to 8.89387.109 cells/mL after 24 hours of propagation.

Article Details

Keywords

Propagation, Saccharomyces cerevisiae, grapefruit juice, RSM

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