摘要
醋酸菌AD1是从腐烂的苹果中筛选出的,通过响应面分析法对其发酵条件进行了优化。考察了底物乙醇浓度对醋酸菌产酸的影响;借助于SAS软件,采用Plackett-Burman试验设计法及响应面分析法对发酵条件进行优化,确定了最佳发酵条件;优化后醋酸菌产酸量提高了47.18%。
The Acetobacter AD1 was selected from rotten apples and its fermentation conditions were optimized using response surface analysis. The effect of alcohol concentration on acetic acid production was studied. The fermentation conditions were optimized by using SAS software combined with the Plackett-Burman design and response surface analysis method. Under the optimum conditions, the acetic acid yield was increased by 47.18%.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第3期78-81,共4页
Food and Fermentation Industries
关键词
SAS
醋酸菌
优化
Statistical andysis system （SAS）, acetobacter, optimization
