生香酵母Yeast-1液态发酵培养条件优化  

Optimization of Liquid Fermentation & Culture Conditions of Aroma-producing Yeast-1

作　　者：胡沂淮[1,2,3] 严启梅[2] 蒲春[2] 贾亚伟[2] 沈秀秀 

机构地区：[1]淮阴工学院生化学院,江苏淮安223003 [2]江苏洋河酒厂股份有限公司,江苏宿迁223800 [3]南京农业大学,江苏南京210095

出　　处：《酿酒科技》2013年第6期46-50,共5页Liquor-Making Science & Technology

摘　　要：以酵母菌体个数为主要参考指标,研究不同碳源、氮源、pH值、温度对培养酵母菌体数的影响。在单因素实验基础上采用响应面Box-Behnken试验设计,建立4因素的二次多项式回归方程模型。优化试验结果显示,酵母数最佳的参数是葡萄糖浓度10.52%、蛋白胨浓度5.06%、KH2PO41‰、MgSO4.7H2O 1‰、pH 6.28、温度28.76℃,在此条件下菌体数量达7.71×108个。经验证试验,实验值与预测值基本相符。The number of yeast cells was used as the main reference index and the effects of different carbon source,nitrogen source,pH and temperature on the number of yeast cells were studied.Based on single factor experiment,secondary polynomial regression equation model of four influencing factors had been constructed by response surface Box-Behnken design.The optimized culture mediums were glucose 10.52 %,peptone 5.06 %,KH2PO41 ‰ and MgSO4.7H2O 1 ‰,and the culture conditions were pH 6.28,and temperature at 28.76 ℃.Under the above conditions,the number of yeast cells reached up to 7.71×108.Verification test indicated that the experimental value was consistent to the forecast value.

关 键 词：生香酵母 液态发酵 优化 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]