| 微生物发酵生产水苏糖培养基的优化 |
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| 引用本文： | 张敏,张金泽,段素芳,高加涛,王雪. 微生物发酵生产水苏糖培养基的优化[J]. 食品与发酵工业, 2011, 37(3) |
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| 作者姓名： | 张敏 张金泽 段素芳 高加涛 王雪 |
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| 作者单位： | 中国食品发酵工业研究院,北京,100027 |
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| 基金项目： | 国家高技术研究发展计划 |
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| 摘 要： | 通过Plackett-Burman设计和响应面分析对微生物发酵提纯水苏糖的培养基进行了优化。通过Plackett-Burman设计从6个因素中筛选出了有显著影响的酵母浸膏、酪蛋白胨和硝酸钠3个因素;通过最陡爬坡和Box-bohnken设计进一步优化,并利用Minitab软件进行回归分析,得到以上3个因素的适宜浓度分别为(g/L):酵母膏13.8、酪蛋白胨8.2、硝酸钠4.8。采用优化的培养基下,水苏糖纯度由85%提高到91%。
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| 关 键 词： | 响应面法 发酵 提纯 水苏糖 |
Medium Optimization by Response Surface Methodology for Purification of Stachyose by Fermentation |
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| Zhang Min,Zhang Jin-ze,Duan Su-fang,Gao Jia-tao,Wang Xue. Medium Optimization by Response Surface Methodology for Purification of Stachyose by Fermentation[J]. Food and Fermentation Industries, 2011, 37(3) |
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| Authors: | Zhang Min Zhang Jin-ze Duan Su-fang Gao Jia-tao Wang Xue |
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| Affiliation: | Zhang Min,Zhang Jin-ze,Duan Su-fang,Gao Jia-tao,Wang Xue(Institution of China National Research Institute of Food & Fermentation Industries,Beijing 100027,China) |
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| Abstract: | By using Plackett-Burman and response surface methodology,we studied the medium optimization of purification of stachyose by fermentation.A Plackett-Burman design was first used to evaluate the influence of six related factors,and yeast extract,casein peptone,NaNO3 were affirmed the important factors in the medium,and then the path of steepest ascent and the Box-Behnken design were used for further optimization on these three factors.By solving the quardratic regression model equation,the optimal concentrat... |
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| Keywords: | response surface methodology fermentation purification stachyose |
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