龙眼微生物保鲜方法的优化  

Optimization of microbial preservation for longan

作　　者：吴明霞[1] 赵文净[1] 

机构地区：[1]宁德师范学院生物系,福建宁德352100

出　　处：《宁德师范学院学报（自然科学版）》2016年第3期251-254,259,共5页Journal of Ningde Normal University(Natural Science)

基　　金：宁德师范学院"服务宁德区域经济和产业发展"专项课题(2013F21);宁德市科技局科技计划项目(20130145)

摘　　要：选取发酵液稀释倍数、微生物保鲜温度、微生物保鲜时间为因子,用响应面法以可溶性糖含量为指标对龙眼微生物保鲜方法进行优化.在单因素试验的基础上,根据Box-Benhnken中心组合方法进行三因素三水平的试验.结果表明,最佳工艺条件为稀释倍数800,温度为31℃,时间5 d,此组合下可溶性糖含量为21.74%.To optimize the bacillus fresh-keeping of longan, the effect of dilution factor, temperature and time were studied with Box-Benhnken design. The optimum conditions were obtained as followed： dilution factor was 800, temperature was 31℃ and time was 5 d. Under the optimal conditions, the content of soluble sugar is 21.74%.

关 键 词：保鲜菌 龙眼 响应面法 优化 

分 类 号：S667.2[农业科学—果树学]