Optimization of solid-state fermentation process of egg-stimulating powder by Lactobacillus acidophilus
SONG Yuzhuo
SHI Yunwei
LONG Xiao
ZHANG Tingting
ZHANG Zhian
WEI Xiaolei
MENG Xiaoyu
WANG Xin
Abstract：This study aimed to optimize the solid-state fermentation process of egg-stimulating powder by Lactobacillus acidophilus.The results of the single-factor experiments on five factors,namely carbon source,nitrogen source,moisture content,inoculation amount and fermentation time,were analyzed by variance analysis to screen out three factors that had a significant impact on the polysaccharide content of the fermented egg-stimulating powder by Lactobacillus acidophilus solid-state fermentation.The Box-Behnken response surface methodology was used to optimize the conditions of the fermentation.The results showed that the three single factors that had a relatively significant impact on the polysaccharide content of fermented egg-stimulating powder are inoculation amount,fermentation time,and moisture content in order.The optimal fermentation conditions were determined as follows:Water content 41.19％,inoculum size 6.99％,and fermentation time 4.14 days.Under these conditions,the polysaccharide content of fermented egg-stimulating powder reached 17.09％,closely aligning with the predicted value of 16.81％ from the response surface methodology model.Compared to unfermented egg-stimulating powder polysaccharide content(11.20％),fermentation increased polysaccharide yield by 52.59％.The study indicates that the optimized fermentation process in the experiment is stable and feasible,providing a reference for the promotion and application of egg-stimulating powder.
Keywords：egg-stimulating powdersolid-state fermentationBox-Behnken response surface methodology
Publication Date：2025-06-16
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：6( 93-98 )