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| 响应面法优化米曲霉产孢工艺条件 | |
| 引用本文： | 张义伟,刘瑞勇,李新锐,刘旭博,张良. 响应面法优化米曲霉产孢工艺条件[J]. 中国酿造, 2014, 0(7): 34-38 |
| 作者姓名： | 张义伟 刘瑞勇 李新锐 刘旭博 张良 |
| 作者单位： | 沈阳农业大学生物科学技术学院,辽宁沈阳110866 |
| 基金项目： | 国家科技部＂十二五＂科技支撑计划项目（2012BAD31B05-3）;沈阳农业大学大学生科技创新项目（201310157539） |
| 摘 要： | 米曲霉(Aspergillusoryzae)是一种在食品中应用广泛的真菌。为了得到较多的米曲霉孢子,基于单因素试验选取了培养温度、培养基含水量和接种量3个因素,利用Design-Expert响应面分析法对产孢进行了优化。结果表明,在培养温度为22.66℃,培养基含水量为48.79%,接种量为3.44‰时,产孢子数预测可达到12.7437×109CFU/g,实际测得为12.1×109CFU/g,达到预测值的94.95%。 |
| 关 键 词： | 米曲霉 孢子粉 响应面优化 |
Optimization of Aspergillus oryzae Spores-producing process condition by response surface analysis |
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| ZHANG Yiwei,LIU Ruiyong,LI Xinrui,LIU Xubo,ZHANG Liang. Optimization of Aspergillus oryzae Spores-producing process condition by response surface analysis[J]. China Brewing, 2014, 0(7): 34-38 | |
| Authors: | ZHANG Yiwei LIU Ruiyong LI Xinrui LIU Xubo ZHANG Liang |
| Affiliation: | (College of Biological Science ＆ Technology, Shenyang Agricultural University, Shenyang 110866, China) |
| Abstract: | A spergilllus oryzae isw idely used in food.In order to getm orc spores of A.oryzae,based on single factor test,three factors of culture temperature,m edium water contentand inoculum s were selected to conductresponse surface analysis to optim ize spores production from A.oryzae.The results show ed thatunder the condition of tem perature 22.66 ℃,m edium w ater content48.79％,inoculum 3.44‰,the predicted spores were up to 12.743 7×109 C FU/g,and the actualdetected num berw as 12.1× 109 C FU/g,maching 94.95％ of the predicted value. |
| Keywords: | Aspergillus oryzae spores response surface optimization |
| 本文献已被 CNKI 维普 等数据库收录！ | |