利用响应面分析法优化醋酸菌AD_1的发酵条件  

Optimizing Fermentation Conditions for Acetobacter AD_1 Using Response Surface Analysis

作　　者：董书阁[1] 管斌[1] 熊三玉[1] 郑君[1] 王艳[1] 

机构地区：[1]中国海洋大学食品科学与工程学院

出　　处：《食品与发酵工业》2007年第3期78-81,共4页Food and Fermentation Industries

摘　　要：醋酸菌AD1是从腐烂的苹果中筛选出的,通过响应面分析法对其发酵条件进行了优化。考察了底物乙醇浓度对醋酸菌产酸的影响;借助于SAS软件,采用Plackett-Burman试验设计法及响应面分析法对发酵条件进行优化,确定了最佳发酵条件;优化后醋酸菌产酸量提高了47.18%。The Acetobacter AD1 was selected from rotten apples and its fermentation conditions were optimized using response surface analysis. The effect of alcohol concentration on acetic acid production was studied. The fermentation conditions were optimized by using SAS software combined with the Plackett-Burman design and response surface analysis method. Under the optimum conditions, the acetic acid yield was increased by 47.18%.

关 键 词：SAS 醋酸菌 优化 

分 类 号：TQ922.9[轻工技术与工程—发酵工程]