菊芋全粉对嗜热链球菌发酵性实验及发酵条件优化  

The experiment and optimization of Streptococcus thermophilus fermentation condition with inulin granules medium by response surface analysis methodology

作　　者：秦宁[1] 李新华[1] 于济洋[1,2] 张明[2,3] 郑凤娥[2] 王琳[1] 

机构地区：[1]沈阳农业大学食品学院,沈阳110866 [2]沈阳产品质量监督检验院食品安全所,沈阳110022 [3]辽宁大学生命科学院,沈阳110036

出　　处：《食品科技》2013年第12期23-27,共5页Food Science and Technology

摘　　要：研究了分别以菊芋全粉、菊粉和葡萄糖作为培养基碳源,对嗜热链球菌(CICC6071)生长情况的影响,并证明了菊芋全粉良好的发酵性能。运用Design-Expert 8.0设计实验并以响应面分析的方法进行发酵条件优化。结果表明:菊芋全粉作为单一碳源的培养基对嗜热链球菌具有增菌的作用,增菌效果与葡萄糖碳源相差不大,但是大大降低了培养基的成本。菊糖作为单一碳源对嗜热链球菌没有增菌的效果。菊芋全粉作为嗜热链球菌培养基碳源成分具有可行性,其最优发酵条件为碳源添加量为2.1%,发酵温度为45℃,接种量为10%。In this paper, we introduce a new way to obtain the Q-P （P-Q） ordering of quantum mechanical operators, i.e., from the classical correspondence of Q-P （P-Q） ordered operators by replacing q and p with coordinate and momentum operators, respectively. Some operator identities are derived concisely. As for its applications, the single （two-） mode squeezed operators and Fresnel operator are examined. It is shown that the classical correspondence of Fresnel operator’s Q-P （P-Q） ordering is just the integration kernel of Fresnel transformation. In addition, a new photo-counting formula is constructed by the Q-P ordering of operators.

关 键 词：菊芋全粉 嗜热链球菌 优化 响应面 

分 类 号：TS201.3[轻工技术与工程—食品科学]