Optimization of Mixed Bacteria Lactic Acid Fermentation Process of Kuche Apricot and Its Fermentation Kinetics Model

The lactic acid fermentation process of Kuqa apricot mixed bacteria (Lactobacillus plantarum and Lactobacillus reuteri) was optimized by the 4-factor central composite experimental design (CCD) using response surface analysis method, and the lactic acid bacteria kinetic model of growth and SOD activity was established through the logistic equation. The results showed that the optimal fermentation process was: Temperature was 37.0 ℃, the ratio Lactobacillus plantarum: Lactobacillus reuteri was 2.6:1, inoculation amount was 5.0%, and fermentation time was 30 h. Under these conditions, the superoxide dismutase (SOD) activity in apricot juice was 309.60 U/g, and the sensory score was 54.18. The fit between the predicted value of the kinetic model and the experimental value was 0.9970 and 0.9913, respectively. The fitting curve has a high correlation with the experimental data of lactic acid bacteria growth and SOD activity, and can well simulate the kinetic characteristics of the lactic acid fermentation process of apricot.