Optimization of fermentation conditions for loquat fermentation broth by response surface methodology

The loquat fermentation broth was prepared using loquat juice as the raw material and Lactobacillus brevis as the fermentation strain. On the basis of single factor experiments, the fermentation conditions of loquat fermentation broth were optimized by response surface methodology with the sensory score as response value. The results showed that the optimal fermentation conditions of loquat fermentation broth were as follows: sugar addition 6%, fermentation time 72 h, temperature 37 ℃, and inoculum 6%. Under these optimal conditions, the sensory score of loquat fermentation broth was 91.00, the contents of total flavonoid, vitamin C, total phenol were 8.90 mg/100 ml, 1.05 mg/100 g, 11.56 mg/100 ml, and the superoxide dismutase (SOD) activity was 36.70 U/ml. The loquat fermentation broth was clear and transparent, sweet and sour, and had high nutritional value, which provided a reference for the development of loquat deep processing industry and its derivative products.