共查询到19条相似文献,搜索用时 500 毫秒
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利用响应面分析法对绿色木霉菌的培养基进行优化。通过测量不同营养条件下绿色木霉菌落生长直径研究其生物学特性,在单因素实验的基础上,选定葡萄糖添加量、丙氨酸添加量和磷酸二氢钾添加量3个因素进行中心组合实验,建立二次回归方程,并应用响应面分析法进行优化。结果表明,绿色木霉菌最佳培养基为葡萄糖2.11 g/dL、丙氨酸0.15 g/dL、磷酸二氢钾0.30 g/dL。在此条件下培养的绿色木霉菌菌落生长直径达到78.00 mm,与预测值77.87 mm接近(CI>95%)。 相似文献
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绿色木霉菌代谢产物抑制芒果炭疽菌特性研究 总被引:1,自引:0,他引:1
目的:研究绿色木霉菌代谢产物抑制芒果炭疽菌的特性.方法:采用体外抑菌试验研究绿色木霉菌代谢产物最适抑菌浓度以及温度、pH值、柠檬酸对其抑菌作用的影响.结果:绿色木霉菌浓缩发酵液稀释1.25倍的溶液抑菌率最高;培养前期(48 h前)温度18~28℃,培养后期(48 h后)温度升高到38℃,分段控制培养温度可有效发挥绿色木霉菌发酵液对炭疽菌的抑制作用;培养基pH 5~7时绿色木霉菌发酵液抑菌效果最好;将3%的柠檬酸溶液添加到PDA培养基中,对绿色木霉菌发酵液的抑菌作用有增强效果,抑菌作用强且持久.结论:绿色木霉菌代谢产物显著抑制了炭疽病菌的生长.本研究结果为绿色木霉菌代谢产物抑制芒果采后炭疽菌控制技术提供了试验依据. 相似文献
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绿色木霉菌液态培养条件的定向控制 总被引:2,自引:1,他引:1
目的:研究绿色木霉菌液态培养条件的定向控制技术.方法:以绿色木霉菌的孢子浓度为评价指标,从培养基和培养条件两方面研究绿色木霉菌的液态培养控制条件.结果:当接种量为8%时,选择蔗糖、马铃薯为绿色木霉菌液态培养基的碳源,蔗糖与马铃薯的质量配比为1∶10;以1%蛋白胨为氮源,培养基的pH 5.5,绿色木霉菌液态培养温度30℃,发酵周期5~7 d,孢子浓度在2.00×108 CFU/mL以上.结论:不同碳源、氮源及培养温度、培养基的pH对绿色木霉菌液态培养影响显著.本研究结果为进一步探讨绿色木霉菌及其代谢抗生物质对芒果采后炭疽菌的抑制作用机理提供了试验基础. 相似文献
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绿色木霉发酵条件的优化 总被引:1,自引:0,他引:1
由于绿色木霉的广泛适应性、拮抗的多样性和寄生的广谱性,它是一种很有潜力的生防菌.木霉菌主要通过拮抗作用、竞争作用、重寄生作用、促生作用、溶菌作用等作用机制抑制病原菌的生长.本实验通过研究绿色木霉的最适发酵条件,从中找出合理的发酵条件用于工业化生产.不同的发酵条件会影响绿色木霉的抑菌效果.本实验研究了不同碳源、氮源、初始pH值、接种量、装样量、发酵天数等因素对木霉菌抑菌效果的影响.通过测定不同培养条件下绿色木霉的抑菌率,结果表明,碳源、氮源和pH等对绿色木霉的抑菌效果有明显影响.绿色木霉菌的最适碳源、氮源分别为3.0%葡萄糖和0.2%硫酸铵,在初始pH为6.0,接种量为6%,培养基装样为在250mL三角瓶中60mL装瓶量,和发酵周期为5天时,抑菌效果最佳.本研究结果为高效率、低成本、工业化生产具有生防作用的绿色木霉制剂提供了科学依据. 相似文献
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为了提高蒲公英内生真菌产抗菌活性物质的能力,对其液体发酵培养基的组成进行优化.以大肠杆菌为指示菌,采用单因素分析法考察最佳的碳源、氮源组成,以添加蒲公英汁模拟宿主内环境提高产抗菌物质的能力;采用Box-Behnken设计和响应面分析法对培养基组成进行优化.结果表明,PG23产抗大肠杆菌活性物质的最适培养基组成为在马铃薯浸出液的基础上,添加葡萄糖2.5%(w/v)+豆油0.5% (w/v)为碳源,添加玉米粉0.1 5% (w/v)为氮源,添加8% (v/v)蒲公英浸汁模拟体内环境.优化后的蒲公英内生真菌PG23的发酵液提高了产抗大肠杆菌的能力,对大肠杆菌的抑菌直径达到了26.7mm,与优化前相比提高了29%.同时发现,蒲公英内生真菌能单独利用豆油作为碳源促进抗菌活性物质的产生. 相似文献
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硬头黄竹醋液抑菌和杀菌性能的研究 总被引:2,自引:0,他引:2
以硬头黄竹醋液为原料,研究了不同稀释比的硬头黄竹醋液对细菌类、酵母菌类和霉菌类中有代表性菌株的抑菌和杀菌性能。试验表明,硬头黄竹醋液及稀释比为1:1时对三类菌的抑菌率和杀菌率均为100%,稀释比为1:2时对大肠杆菌、热带假丝酵母菌、绿色木霉菌及桔青霉菌的抑菌率为100%,对金黄色葡萄球菌、枯草芽孢杆菌、小椭圆酵母菌、酵母菌、黑曲霉菌有抑制作用,其抑菌率分别为90.0%、95.0%、75.76%、91.18%、82.05%;对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌杀灭能力分别为100%、90%、90%,对小椭圆酵母菌、热带假丝酵母菌、酵母菌杀灭能力分别为98.3%、100%、99.98%;对黑曲霉菌、绿色木霉菌和桔青霉菌杀灭能力分别为91.3%、99.98%、97.98%。当稀释比为1:3时对大肠杆菌、绿色木霉菌、桔青霉菌还具有较强的抑制力,分别为95.50%、95.50%、100%,对其他菌株也仍具抑制作用;结果表明,硬头黄竹醋液对细菌和真菌均有较强的抑菌和杀菌作用,它是一种具有广谱抑菌和杀菌性能的天然抗菌剂。 相似文献
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Factors Affecting the Water-Holding Capacity of Fibrinogen/Plasma Protein Gels Optimized by Response Surface Methodology 总被引:1,自引:0,他引:1
ABSTRACT: Response surface methodology (RSM) was applied to optimize the water-holding capacity (WHC) of fibrinogen/plasma protein gels heated at 75°C for 10 min to develop a new edible gel. The effects of varying the amount of fibrinogen, plasma protein, calcium, and pH were evaluated to optimize the WHC using RSM. Estimation of the overall effects of the 4 factors on the gels revealed that the pH and concentrations of fibrinogen and plasma protein significantly affected the WHC of the gels ( p < 0.05). The WHC increases with the concentrations of plasma protein only at concentrations lower than 8%. At lower plasma concentrations, fibrinogen addition had only minimal influence on the WHC. The optimum WHC values were predicted by the RSREG procedure of the SAS program. Model verification was performed by additional independent trials, and the resulting experimental values were very close to the predicted ones with no significant difference ( p > 0.05). 相似文献
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响应面法优化樱桃果酒发酵条件 总被引:3,自引:1,他引:2
以樱桃为原料通过控温发酵技术酿制樱桃果酒,在单因素试验基础上,采用响应面法优化樱桃果酒发酵工艺条件,选取果酒干酵母接种量、发酵时间、发酵温度、NaHSO3用量为影响因子,以樱桃果酒的酒精体积分数为响应值,应用Box-behnken试验设计建立了二次回归方程的数学模型,得出樱桃果酒发酵优化工艺条件为果酒干酵母接种量6g/L、发酵时间12d、发酵温度28℃、NaHSO3用量80mg/L,在此优化条件下得到的樱桃果酒的酒精度为12.03%vol,产品果香浓郁,酒体协调,具有优良的果酒品质.该研究将为樱桃果提供更为广阔的市场应用前景. 相似文献
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Response surface methodology (RSM) is a technique widely used to optimize various processes. This review presents the state-of-the-art applications of RSM in the optimization of different food processes such as extraction, drying, blanching, enzymatic hydrolysis and clarification, production of microbial metabolites, and formulation. The principles of RSM, its implementation steps, and different designs (full factorial design (FFD), Box-Behnken design (BBD), and central composite design (CCD)) are described. Furthermore, this work presents a comprehensive study of RSM literature recently published about the various food process fields and evaluating their RSM elements summarized in tables. Finally, the challenges and future prospects of using this statistical technique in the food industry processes are discussed. It can be concluded that appropriate selection of RSM design, independent variables (screening), and levels of the factors significantly influences the successful application of RSM. In addition, validity evaluation of the optimum conditions predicted through RSM is crucial too. 相似文献
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以花生壳为原料,利用绿色木霉发酵制备膳食纤维;采用响应面法研究发酵时间、发酵温度和接种量对可溶性膳食纤维含量影响,进而优化发酵条件,并对所得花生壳膳食纤维组分、理化特性和微观结构进行分析。结果表明,响应面法建立数学模型准确可靠,据此模型优化发酵条件为:发酵温度33℃、发酵时间127h、接种量设5.3%,在此条件下,可溶性膳食纤维含量达19.49%。发酵处理使花生壳膳食纤维中非纤维成分含量显著(P<0.05)降低,理化性质得到明显改善,绿色木霉发酵是一种制备花生壳膳食纤维有效途径。 相似文献
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Understanding the flavor effect of molecules on food products is fundamental for the food technologist. In this study, the formation of different meat-like compounds was controlled by various influence factors. Furthermore, the concept of interrelationships between Maillard reaction products (MRPs) was demonstrated by statistical analysis for the first time, which provides data and hence production system parameters by which to generate and optimize meat-like flavors through Maillard reactions. We report here the analysis and synthesis trend of the 13 meat-like donors which are regarded as forming the major flavor compounds of cooked meat. Response surface methodology (RSM) has not previously been reported in the literature as a technique to identify which parameters have the greatest influence on the synthesis of these flavor compounds. RSM has been used here to identify the influence of initial pH and ΔpH on flavor compound generation. As all ΔpH had positive RSM values between 0.5 and 1.5 it can be concluded that MRPs of this meat flavor-adapted system would be mostly acidic. These positive values also indicate that under this condition the Maillard reaction is stable and will therefore promote more meat-like flavor compounds to be generated. In addition to ΔpH, varied concentrations of glutathione, cysteine, thiamine, and xylose were investigated for their ability to influence the generation of meat-like flavors. 相似文献
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