响应面法优化樟芝真菌发酵培养条件研究  

The Fermenting Condition of Culture Optimizing Study for Antrodia Camphorata Using of RSM

作　　者：孙素华[1] 孙金旭[1] 朱会霞[1] 巩建英 刘艳立[1] 

机构地区：[1]衡水学院,河北衡水053000 [2]衡水中学,河北衡水053000

出　　处：《食品研究与开发》2012年第7期157-160,共4页Food Research and Development

基　　金：衡水学院资助课题(2008031)

摘　　要：借助于SAS8.0软件,对樟芝真菌进行发酵工艺条件的优化研究。首先利用Plackett Burman试验设计筛选出影响樟芝真菌发酵的3个主要因素,即接种量、培养温度和葡萄糖添加量。在此基础上用最陡爬坡路径逼近最大响应区域,再利用Box-Behnken试验设计及响应面分析法进行回归分析。结果表明,接种量与樟芝菌体产量存在极显著的相关性,通过求解回归方程得到优化主要发酵条件,接种量15%、培养温度26.1℃、葡萄糖添加量3.9%。经培养验证,预测值与验证试验平均值接近,此优化条件下樟芝菌体产量可达到7.06 g/L。With SAS8.0 software, the use of Plackett-Burman experimental design method and response surface method analysis of a fermentation of antrodia camphorata. Optimization of process conditions. First of all, the use of Plackett Burman screening experimental design affect antrodia camphorata production three main factors, namely, inoculum size, incubation temperature and glucose addition. On this basis the most steep climbing path in response to approaching the largest region, re-use Box-Behnken experimental design and response surface method for regression analysis. The results showed that inoculum antrodia camphorata production and the existence of significant relevance, by solving the regression equation had been optimized main fermentation conditions. They were inoculum 15 %, culture temperature 26.1 ~C, the volume of 3.9 % glucose added. By cultivating authentication and verification test predictive value close to the average, the optimum conditions can be achieved antrodia camphorata yield 7.06 g/L.

关 键 词：樟芝真菌 发酵 生物量 响应面 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]