摘要
根据Box-Behnken中心组合试验设计原理,在单因素试验的基础上,采用响应面分析法,建立了混合发酵生产豆瓣的二次多项数学模型,并以黄曲霉毒素B1的含量为响应值做响应面和等高线,考察了制曲时间、制曲温度、米曲霉/植物乳杆菌对黄曲霉毒素B1的含量的影响。结果表明,最佳制曲温度为30.81℃;制曲时间为104 h;米曲霉与植物乳杆菌的比值为4∶1。并将最佳条件下黄曲霉毒素B1的含量与米曲霉单一发酵时进行了对比,体现混合发酵法在抑制豆瓣产品中黄曲霉毒素B1的含量上的可行性。
According to principles of Box-Behnken central composite experimental design, the mathematical model of Douban fermentation was established based on the single-factor experiment. The response surface and contour lines ofaflatoxin B1 was further obtained. The effects of the time of koji making, koji temperature, Aspergillus oryzae and Lactobaeillu plantarum oflatoxin on aflatoxin B1 were investigated using response surface analysis. The optimal conditions of Douban fermentation were as followed： temperature 30.81℃, koji time 104 h, the ratio of oryzae and L. plantarum 4：1. Under these conditions, the content of aflatoxin B1 was compared with that of fermentation with A. oryzae. The results indicted that the mixed fermentation could decrease the aflatoxin B1 content.
出处
《中国酿造》
CAS
北大核心
2009年第11期28-32,共5页
China Brewing
基金
四川省教育厅重点项目(09205031)
关键词
响应面法
黄曲霉毒素B1
混合发酵
response surface methodology
aflatoxin B1
mixed fermentation
