枣醋酵母活化条件的优化  

Study on the Conditions of the Activation of Yeast to Ferment Jujube Vinegar

作　　者：汪长钢[1] 罗红霞[2] 邱芳萍[1] 黄彦芳[2] 王芳[2] 王建[2] 

机构地区：[1]长春工业大学,长春130012 [2]北京农业职业学院,北京102442

出　　处：《食品工业》2011年第4期36-39,共4页The Food Industry

基　　金：北京市教委科技计划面上项目KM200800005001

摘　　要：采用响应面法(RSM)对影响酵母菌生长的培养条件进行优化。根据Box-benhnken中心组合试验设计原理,在单因素试验基础上采用4因素3水平的响应面分析法,建立了培养基吸光度值与各影响因子的回归方程,并得到以吸光度值为响应值的响应面图,进而得出培养酵母菌的的优化条件:培养基起始pH5.8、培养温度30℃、装液量95 mL/250 mL和接种量3.6%。验证试验结果表明,在此条件下培养基的吸光度值能达到1.676±0.03。Optimization of the growth conditions of yeast by response surface method（RSM）.According to Box-benhnken central composite design,Basis on the single factor experiment,using 4 factors and 3 levels of response surface analysis method,a medium impact factor absorbance with the regression equation,and get to the absorbance value of response value of the response surface map,and then come to the optimization of yeast culture conditions： medium with initial pH5.8,culture temperature 30℃,liquid volume 95 mL/250 mL and the inoculation 3.6%.The test results showed that under these conditions the absorbance values of the medium can reach 1.676 ±0.03.

关 键 词：响应面法 培养条件 优化 酵母菌 

分 类 号：TS264.22[轻工技术与工程—发酵工程]