响应面分析法优化姬松茸液体发酵的培养条件  

Optimization of submerged fermentation medium of Agaricus blazei murill for polypeptide production using response surface methodology

作　　者：王航[1] 顾正位[1] 韩春超[1] 

机构地区：[1]山东中医药大学,济南250355

出　　处：《中国食品添加剂》2014年第4期103-108,共6页China Food Additives

基　　金：济南市科技发展计划201302055;山东省高等学校科技计划项目J14LK61

摘　　要：利用响应面分析法(Response Surface Methodology)对姬松茸液体发酵培养条件进行优化。方法:以土豆用量、葡萄糖浓度以及麸皮用量作为影响因子,姬松茸发酵液中多肽的含量作为响应值,采用3因素3水平的Box-Behnken中心组合设计进行响应面法分析。结果:姬松茸液体发酵液中多肽含量达最大值时的最佳培养条件为:土豆39.8g/100mL,葡萄糖3.1g/100mL,麸皮5.7g/100mL,多肽含量预测最大值为103.82mg/100mL。结论:用响应面方法优化的最佳培养条件下,姬松茸液体发酵液中多肽的含量可达最大值。Object： The submerged fermentation medium of Agaricus blazei Murill for polypeptide production was optimized using response surface methodology. Methods ： The three - factor Box - Behnken design was used to determine the effects of the three independent variables including concentration of potato extract, concentration of glucose and con eentration of wheat bran extract on the yield of polypeptide. Results ： The model predicts to gain a maximal polypeptide production at 103.82mg/100mL, when the potato is 39.8g/100mL, the glucose is 3. 1g/100mL and the bran is 5.7g/ 100mL. Conclusion ： The polypeptide production of Agaricus blazei Murill will reach the maximum value with the optimized medium using response surface methodology.

关 键 词：姬松茸 液体发酵 多肽 响应面分析法 

分 类 号：TS205.5[轻工技术与工程—食品科学]