Journal of Food Science and Technology

, Volume 52, Issue 8, pp 4935–4944 | Cite as

Application of response surface methodology in optimization of lactic acid fermentation of radish: effect of addition of salt, additives and growth stimulators

  • V K JoshiEmail author
  • Arjun Chauhan
  • Sarita Devi
  • Vikas Kumar
Original Article


Lactic acid fermentation of radish was conducted using various additive and growth stimulators such as salt (2 %–3 %), lactose, MgSO4 + MnSO4 and Mustard (1 %, 1.5 % and 2 %) to optimize the process. Response surface methodology (Design expert, Trial version was applied to the experimental data for the optimization of process variables in lactic acid fermentation of radish. Out of various treatments studied, only the treatments having ground mustard had an appreciable effect on lactic acid fermentation. Both linear and quadratic terms of the variables studied had a significant effect on the responses studied. The interactions between the variables were found to contribute to the response at a significant level. The best results were obtained in the treatment with 2.5 % salt, 1.5 % lactose, 1.5 % (MgSO4 + MnSO4) and 1.5 % mustard. These optimized concentrations increased titrable acidity and LAB count, but lowered pH. The second-order polynomial regression model determined that the highest titrable acidity (1.69), lowest pH (2.49) and maximum LAB count (10 × 108 cfu/ml) would be obtained at these concentrations of additives. Among 30 runs conducted, run 2 has got the optimum concentration of salt– 2.5 %, lactose- 1.5 %, MgSO4 + MnSO4– 1.5 % and mustard- 1.5 % for lactic acid fermentation of radish. The values for different additives and growth stimulators optimized in this study could successfully be employed for the lactic acid fermentation of radish as a postharvest reduction tool and for product development.


Lactic acid fermentation Lactic acid bacteria LAB Radish RSM Salt Mustard MgSO4 and MnSO4 



The authors thank Horticulture Mini Mission for providing the financial support and Dr. Y S Parmar UHF Nauni, Solan (HP) for providing infrastructural facility.


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Copyright information

© Association of Food Scientists & Technologists (India) 2014

Authors and Affiliations

  • V K Joshi
    • 1
    Email author
  • Arjun Chauhan
    • 1
  • Sarita Devi
    • 1
  • Vikas Kumar
    • 1
  1. 1.Department of Food Science and TechnologyDr. Y. S. Parmar University of Horticulture and ForestrySolanIndia

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