SAS软件优化植物乳杆菌增殖培养基的研究  

OPTIMIZATION OF A CULTURE MEDIUM FOR CELL MULTIPLICATION OF LACTOBACILLUS PLANTARUM USING SAS SOFTWARE

作　　者：李疆[1] 周海珍[1] 李开雄[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832003

出　　处：《食品研究与开发》2007年第6期60-64,共5页Food Research and Development

摘　　要：用SAS软件中的响应曲面试验设计,研究了蔗糖、乳清粉、麦芽汁和培养基的初始pH值对植物乳杆菌L-RB3增殖的影响,建立了科学的数学模型,优化了其增殖条件,得到最佳参数是:4.30g/L蔗糖,64.8mL/L麦芽汁,7.42g/L乳清粉,培养基初始pH值为6.25。用建立的数学模型对与实际数据对比进行了预测,结果可靠。在优化培养基中,L-RB3的最大菌体浓度可以达到1.419×109cfu/mL,比优化前的3.53×108cfu/mL提高了4倍多。Effect of sucrose, wort, whey powder and initial pH on the cell multiplication of Lactobacillus plantarum L-RB3 was studied with response surface experiment design of SAS software. Scientific mathematical models were founded. Optimization the multiplication conditions of Lactobacillus plantarum L-RB3, it can be found that the optimum process parameters for the maximum concentration of L. plantarum L-RB3 were obtained as follows： sucrose 4.30 g/L, wort 64.8 mL/L, whey powder 7.42 g/L and initial pH 6.25. The adequacy of the model equation for predicting the optimum response values was verified effectively by the validation data. The obtained maximum concentration of L. plantarum RB3 is 1.419× 10^9 cfu/mL in the optimized conditions, and is higher than the result value of 3.53×10^8 cfu/mL before optimization four times.

关 键 词：植物乳杆菌 增殖 培养基 SAS软件 

分 类 号：TS201.3[轻工技术与工程—食品科学]