响应面法优化白地霉发酵麻疯树饼粕产蛋白质饲料工艺条件  

Optimization of technology conditions about fermentation of Jatropha curcas cake with Geotrichum candidum to producing protein feed by response surface methodology

作　　者：周剑丽[1] 胡建锋[1] 陈秀勇[1] 牛晓娟[1] 邱树毅[2] 

机构地区：[1]贵州大学化学工程学院 [2]贵州大学发酵工程与生物制药重点实验室

出　　处：《中国饲料》2009年第5期37-40,44,共5页China Feed

基　　金：贵州省自然科学基金项目(黔科合J字[2007]2035)

摘　　要：本研究对白地霉发酵麻疯树饼粕的工艺条件进行了单因素试验,并利用Minitab15软件设计了Plackett-Burman筛选试验,筛选出温度、初始加水量及翻曲不翻曲3个显著性影响因素,经最陡爬坡试验,利用响应面中心组合设计对显著性影响因素进行优化,得出最适温度为30℃,最适初始加水量为100%,模型预测精度达到98.63%。By the single factors experiments,the conditions of fermenting Jatropha curcas cake to produce protein feed by Geotrichum candidum were studied.Choosing the Plackett-Burman experiment by Minitab15,and selected three significant factors （temperature, original humidity and whisking-none whisking）, after approximating to the maximum region of ammoniacal nitrogen content （ANC）by experimental design of steepest ascent,the three significant factors were optimized by central composite design （CCD）response surface,The results showed：the optimal temperature is 30℃ ,optimal original humidity is 100 %,the model estimation precision is 98.63 %.

关 键 词：麻疯树饼粕 白地霉 蛋白质饲料 工艺条件优化 响应面法 

分 类 号：S816.35[农业科学—饲料科学]