Optimization of fermentation process for Koumiss inhibitory effect on Salmonella by response surface methodology

In this experiment,fresh mare's milk as raw material,the fermentation temperature and time,lactic acid bacteria and yeast inoculation and vaccination proportion were investigated to develop the influence of three factors on Koumiss inhibitory effect by single factor test. The fermentation conditions of Koumiss inhibitory effect were further optimized by the response surface. The results showed that optimal conditions for Koumiss fermentation were as follows; fermentation temperature 33 ℃,fermentation time 89 h,inoculums 5.6% ∶ 2.4%,the predicted zone of inhibition effect was 17.794 mm,and experimental verification was 17.70 mm,the deviation was0.53%. The optimized of the inhibition effect of Koumiss by response surface analysis methods was accurate and reliable.