响应面法优化食用菌农平1号固态发酵豆渣的条件

将不同霉菌、酵母菌、细菌以及食用菌用于豆渣固态发酵，筛选出食用菌农平1号用于豆渣固态发酵。以蛋白质含量和氨基酸态氮含量为评价指标，通过单因素试验和响应面法的Box-Behnken试验优化农平1号固态发酵豆渣的工艺参数，并结合操作可行性，确定最优发酵条件为：豆渣初始pH 7.5、接种量10.5%、培养温度30.5 ℃、培养时间13 d。采用该条件进行发酵实验，每100 g干豆渣的氨基酸态氮含量为3.34 g，达到预测值的97.02%，蛋白质含量为33.86 g，是预测值的98.98%。结果表明，实测值与理论值之间具有良好的拟合度。

Application of Response Surface Methodology to Optimize Fermentation Conditions of Okara by Pleurotus ostreatus Nongping 1

Different molds, yeasts, bacteria and edible fungi were separately used for the fermentation of okara, and
Pleurotus ostreatus Nongping 1 was screened out. The fermentation conditions were optimized by single factor method
and response surface Box-Behnken design. Considering operational feasibility, the optimal fermentation conditions were
determined as okara initial pH 7.5, inoculum amount of 10.5%, fermentation temperature of 30.5 ℃, and fermentation time
of 13 d. Under these optimal conditions, the content of amino acid nitrogen in dry fermented okara was 3.34%, which was
97.02% as compared to the predicted value, and the content of crude protein was 33.86%, which was 98.98% of the predicted
value. These results showed that the experimental values were in good agreement with those predicted.