响应面法优化酱油生产用大曲培养基  

Optimization of Koji Medium in Soy Sauce Production Using Response Surface Methodology

作　　者：魏鹏飞[1,2] 冯杰[1,2] 王栋[1,2] 郑志永[1,2] 詹晓北[1,2] 张丽敏[1,2] 

机构地区：[1]江南大学生物工程学院,江苏无锡214122 [2]江南大学工业生物技术教育部重点实验室,江苏无锡214122

出　　处：《食品与生物技术学报》2011年第3期422-426,共5页Journal of Food Science and Biotechnology

基　　金：国家"十二五"科技支撑计划项目(2011BAD23B00);国家"十一五"科技支撑计划项目(2008BAI63B06;2007BAK36B03)

摘　　要：在工厂大曲培养基的基础上,采用响应面法对影响大曲蛋白酶活的关键影响因子进行了研究和探讨。用统计学方法建立了大曲蛋白酶活和培养基组成的二次多项式数学模型,并求解得到了大曲培养基组成的最佳配比,即豆粕∶炒麦∶拌料水的比例为11.3∶10.5∶19.6(g∶g∶mL)。在此最佳配比下大曲蛋白酶活达到2 402U/g,比对照配方的酶活提高了20%。Based on the factory production medium formula of koji,response surface methodology was used to optimize the protease production in this manuscript.A multivariate model was proposed to manifest the interactions of the medium components.It was showed that the optimum,weight proportion of soy bean,fried wheat and water in koji medium is 11.3∶ 10.5∶ 19.6 with this optimum conditions,a high level of koji protease activity（2402 U/g） was achieved,it was higher 20% than that of the control.

关 键 词：酱油生产 大曲 蛋白酶 响应面法 优化 

分 类 号：TS264.21[轻工技术与工程—发酵工程]