响应面法优化发酵糙米脂肪酶活性的工艺研究  

Technology for Optimizing the Activity of fermented Brown Rice Lipase by Response Surface Methodology

作　　者：李志江[1] 牛广财[1] 戴凌燕[1] 李兴革[1] 左锋[1] 关琛[1] 

机构地区：[1]黑龙江八一农垦大学,黑龙江大庆163319

出　　处：《粮食与饲料工业》2009年第12期1-3,共3页Cereal & Feed Industry

基　　金：黑龙江省教育厅2007年项目(115123036);大庆市科技局攻关项目(SGG2007-007)

摘　　要：以糙米为主要原料,通过接种复合微生物进行发酵糙米的生产。采用响应面法设计试验,以脂肪酶活性为指标,确定了糙米发酵的最适条件。试验结果表明,发酵糙米生产工艺的最优条件为:发酵时间4.53 h,发酵温度26.81℃,接种量3.47%,菌种配比(乳酸菌与酵母菌)为2∶1.21。Taking brown rice as main raw material, the optimal conditions for fermentation of brown rice were determined by the index of lipase activity and the design of response surface methodology. The experiment results indicated that the optimal conditions for fermentation of brown rice were fermentation time 4.53 h, temperature 26.81℃, inoculating dosage 3.47 % and ratio of lactobacillus to yeast 2 ： 1.21.

关 键 词：发酵糙米 脂肪酶活性 响应面优化 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]