响应面法优化醋糟发酵条件的研究  

Optimization of Fermentation Condition of Vinegar Residue by Response Surface Methodology

作　　者：方苏[1] 胡丽娟 苏良帅 李瑞霞 何磊 

机构地区：[1]北方民族大学生物科学与工程学院,宁夏银川750021

出　　处：《畜牧与饲料科学》2017年第10期23-27,共5页Animal Husbandry and Feed Science

基　　金：宁夏回族自治区大学生创新项目(NXCX2016175)

摘　　要：[目的]利用响应面法对醋糟发酵条件进行优化。[方法]以Van Soest法测定醋糟中纤维素含量并将其作为考查指标,利用响应面Box-Behnken设计法优化影响醋糟发酵的主要因素。[结果]优化后的最佳发酵条件为:温度36℃、pH值6.5、水分42%;在该条件下,发酵后的醋糟纤维素含量为19.58%,与碱化未发酵醋糟的纤维素含量(27.43%)相比下降了7.85%。[结论]响应面法拟合性良好,可用于醋糟发酵条件的优化。[Objective] To optimize the fermentation condition of vinegar residue by using response surface methodology. [Methods] The cellulose content was used as an assessment index to evaluate the optimized condition combinations and was determined by Van Soest method; the major factors associated with vinegar residue fermentation were optimized by using Box- Behnken design and response surface methodology. [Results] The optimum fermentation condition of vinegar residue were as follows： temperature of36 益,pH value of 6.5 and moisture of 42%; under the optimized conditions, the cellulose content of the fermented vinegar residue was 19.58 % which was 7.85% lower than that of the alkalized vinegar residue without microbial fermentation treatment. [Conclusion] The Box -Behnken design was in close agreement with the predicted values of the mathematic models, indicating its feasibility in optimization of fermentation condition of vinegar residue.

关 键 词：醋糟 发酵条件 BOX-BEHNKEN设计 纤维素含量 

分 类 号：S816.46[农业科学—饲料科学]