响应面法优化面包酵母菌种子培养基的研究  

Study on the optimization of bread yeast seed culture by response surface method

作　　者：孙庆申[1] 曹相辉[1] 李冰[1] 韩德权[1] 

机构地区：[1]黑龙江大学生命科学学院微生物黑龙江省高校重点实验室,黑龙江哈尔滨150080

出　　处：《食品工业科技》2010年第9期175-178,181,共5页Science and Technology of Food Industry

基　　金：黑龙江省科技厅重大攻关项目(GA07B401;GA07B401-1)

摘　　要：目的:通过对面包酵母菌的生长条件进行优化来提高酵母菌的产量。方法:首先利用Plackett-Burman设计评价影响面包酵母菌生长的因素,筛选出具有显著效应的三个因素,在此基础上用最陡爬坡路径逼近最大菌生长区域后,利用响应面中心组合设计优化了显著因素的水平。结果:具有显著效应的三个因素分别为蔗糖、K2HPO4和CaCl2,三者最佳浓度分别为119·98、0·4652,0·185g/L。优化后酵母菌细胞浓度提高到4·69×108cfu/mL,比初始生物量(9·02×107cfu/mL)提高了5倍以上。结论:Plackett-Burman实验和响应面相结合的实验方法优化了酵母菌培养基,可大大提高酵母的产量,有望用于大规模生产。The yeast yield was increased by optimization of the growth conditions of bread yeast cells in this study.Method：Plackett-Burman design was firstly used to appreciate the factors affecting the growth rate of bread yeast cells,then the optimal levels of each factor were determined after the peak response area was impended by the steepest climbing method and the central composite response test was carried out at the apogee.Result：Sucrose,K2HPO4 and CaCl2 were the three major factors,the optimal concentrations were 119.98,0.4652,0.185g/L,respectively.The concentrations of yeast cells can be increased by more than five fold（from 9.02×107cfu/mL to 4.69×108cfu/mL）.Conclusion：The output of yeast cells can be increased by the optimized bread yeast seed culture through Plackett-Burman test combined with response surface analysis,which can be used industrially.

关 键 词：面包酵母 PLACKETT-BURMAN设计 响应面 

分 类 号：TS201.1[轻工技术与工程—食品科学]