| 响应面分析法优化L-乳酸发酵培养基的研究 |
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| 引用本文： | 韩玉洁,谢应根,王永华,胡源媛. 响应面分析法优化L-乳酸发酵培养基的研究[J]. 食品与机械, 2006, 22(4): 54-56 |
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| 作者姓名： | 韩玉洁 谢应根 王永华 胡源媛 |
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| 作者单位： | 1. 哈尔滨商业大学食品工程学院,黑龙江,哈尔滨,150076
2. 华南理工大学轻工与食品学院,广东,广州,510640 |
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| 摘 要： | 用响应面分析法对干酪乳杆菌(Lactobacilluscaseisub-sp.rhamnosus)生产乳酸的培养基组分进行了优化,建立了影响因素与响应值之间的函数关系,得到一个回归方程。根据回归方程优化得出,当玉米淀粉糖化液为93.3g/L,玉米浆24.1g/L。麸皮8.4g/L时乳酸产量最高。
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| 关 键 词： | 响应面分析 培养基 优化 L-乳酸 |
| 收稿时间： | 2006-04-12 |
| 修稿时间： | 2006-04-12 |
Study on application of response surface method for optimal concentration of culture medium for fermentation of L-lactic acid |
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| HAN Yu-jie,XIE Ying-gen,WANG Yong-hua,HU Yuan-yuan. Study on application of response surface method for optimal concentration of culture medium for fermentation of L-lactic acid[J]. Food and Machinery, 2006, 22(4): 54-56 |
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| Authors: | HAN Yu-jie XIE Ying-gen WANG Yong-hua HU Yuan-yuan |
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| Affiliation: | 1. College of Food Engineering, Harbin Commercial University, Harbin, Heilongjiang 150076, China ; 2. Food and Light Industy College, South China University of Technology, Guangzhou , Guangdong 510640, China |
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| Abstract: | Optimization of culture medium for fermentation of L-lactic acid with Lactobacillus casei subsp. rhamnosus was carried out by response surface method(RSM), main components including the liquid of Corn starch Saccharification, corn steep liquor and bran,fitting a formula that the content of L-lactic acid was determined by the contents of the three factors. The optimum working conditions found are: the liquid of Corn starch Saccharification added 93.3 g/L, corn steep liquor 24.1 g/L and bran content 8.4 g/L. |
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| Keywords: | RSM Medium Optimization L-lactic acid |
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