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响应曲面法优化猕猴桃酒酵母培养条件
引用本文:汤高奇,陈月英,岳田利,柳艳霞. 响应曲面法优化猕猴桃酒酵母培养条件[J]. 食品工业科技, 2010, 0(4)
作者姓名:汤高奇  陈月英  岳田利  柳艳霞
作者单位:1. 河南农业职业学院,河南郑州,451450;西北农林科技大学,陕西杨凌,712100
2. 河南农业职业学院,河南郑州,451450
3. 西北农林科技大学,陕西杨凌,712100
4. 河南农业大学,河南郑州,450002
基金项目:国家西部专项(2001BA901A19)
摘    要:利用JMP和Box-Behnken响应曲面设计(RSM),研究了培养条件对猕猴桃酒酵母WF25增殖作用的影响。研究结果表明:温度、装液量、转速、初始pH和培养时间对猕猴桃酒酵母WF25细胞的增殖均有极显著的影响。当培养条件为温度28.5℃、初始pH4.5、转速175r/min、装液量65mL和时间30h时,生物量的预测值可达3.06352×108个/mL。

关 键 词:猕猴桃酒酵母  培养条件  响应曲面  

Optimization of cultivated conditions of kiwifruit wine yeast by response surface methodology
TANG Gao-qi,,CHEN Yue-ying,YUE Tian-li,LIU Yan-xia. Optimization of cultivated conditions of kiwifruit wine yeast by response surface methodology[J]. Science and Technology of Food Industry, 2010, 0(4)
Authors:TANG Gao-qi    CHEN Yue-ying  YUE Tian-li  LIU Yan-xia
Affiliation:TANG Gao-qi1,2,CHEN Yue-ying1,YUE Tian-li2,LIU Yan-xia3(1.Henan Vocational College of Agriculture,Zhengzhou 451450,China,2.Northwest Sci-Tech University of Agriculture& Forestry,Yangling 712100,3.Henan Agriculture University,Zhengzhou 450002,China)
Abstract:The effects of cultivated conditions on WF_(25) proliferation role of kiwifruit wine yeast were studied.The result of JMP and Box- Behnken response surface methodology (RSM) indicated: temperature, volume of medium, rotated speed,initial pH and time had very significant influence.Optimum cultivated conditions of cell proliferation were temperature 28.5℃, initial pH4.5, rotated speed 175r/min, volume of medium 65mL and time 30h, the prediction value of biomass reach to 3.06352 × 10~8/mL.
Keywords:kiwifruit wine yeast  cultivated conditions  response surface methodology(RSM)  
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