摘要
采用实验室筛选的高铁营养酵母菌为实验菌株,通过统计实验设计的方法对发酵过程进行了优化。首先,在单因素实验的基础上,通过Plackett-Burman设计实验,对影响富铁酵母发酵的氮源、磷源、铁离子浓度、pH、温度和转速等因素进行考察。通过实验,发现温度、振荡速度和Fe^(2+)浓度对富铁酵母的总铁含量的影响较大。利用Box-Behnken设计对此3个主要因素的最佳水平进行了进一步研究,通过二次多项回归方程求解得知在培养温度、振荡速度和Fe^(2+)浓度分别为30.16℃、198.50 r/min和1440.69 mg/L时,总铁含量的最大预测值为594.92 mg/L。
The Saccharomyces cerevisiae 9F has been selected as the test strain, then statistical experiment design was applied to optimize the fermentation process of iron-enriched yeast. Following the one-variable-a-time design, we applied Plackett-Burman Design to study the content of total iron and key factors, such as temperature, shaking table revolution and the concentration of Fe^2＋ added to the culture medium were screened. Then Box-Behnken Design was then applied in order to use the response surface function. The optimum fermentation conditions to obtain a total iron content of 594. 923 mg/L were： culture temperature 30.16℃, shaking table revolution 198.50 r/min and the concentration of Fe^2＋ 1 440.69 mg/L.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第7期98-102,共5页
Food and Fermentation Industries
