累积热量值监控生物发酵过程的研究  

Accumulated Heat Production as the Controlling Factor in the Process of Biological Fermentation

作　　者：童正明[1] 黄浩明[1] 叶立[1] 陆佳磊 

机构地区：[1]上海理工大学化工过程机械所,上海200093

出　　处：《广州化学》2014年第4期12-17,共6页Guangzhou Chemistry

摘　　要：用谷氨酸菌和啤酒酵母菌进行麦汁发酵培养,跟踪了累积热量值和菌量(OD值)等参数在发酵过程中的变化趋势,发现累积热量值和菌量的变化趋势相似;用一元线性回归模型和多项式回归模型对累积热量值和菌量进行曲线拟合,对模型作假设检验,结果表明累积热量值与菌量存在线性关系,累积热量值可以监控生物发酵过程。Glutamic acid bacteria and beer yeast were used for fermentation experiments, which studied the tendency of the parameters, such as the bacterium yield（OD） and the accumulated heat production in the fermentation process. It was found that the change trend of the accumulated heat production was similar to the bacterium yield. By using curve-fitting to deal with the experimental data through linear and polynomial regression models, then did hypothesis testing to the models, the conclusion showed that there was a linear regression relationship between the bacterium yield and accumulated heat production.

关 键 词：菌量 累积热量值 曲线拟合 生物发酵 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]