摘要
用响应面分析法优化黄原胶发酵培养基,通过测定发酵液黏度、粗胶含量,利用部分因子分析法研究发酵培养基各成分对响应值的影响程度,经最陡爬坡实验和中心组合实验确定玉米浓度和豆饼粉的浓度。得出玉米淀粉5.78%,豆饼粉0.52%时,黄原胶的产量达到27.325g/L,产量比优化前提高了15.7%,黏度达到5734mPa.s。
Response surface methodology was used to optimize xanthan gum fermenation medium. The viscosity of fermentation broth and crude xanthan gum yield were determined the fermentation medium. The impact of initial medium constituents on xanthan gum yield was studied by fractional factorial design. Cornstarch and bean cake powder concentration were optimized by the path of steepest ascent design and central composite design. When cornstarch concentration was 5.78% and concentration of bean cake powder was 0.52% , the xanthan gum yield was up to 27. 325g/L, increased 15.5% ; viscosity of fermentation broth was up to 5734cP.
出处
《中国酿造》
CAS
北大核心
2009年第9期98-101,共4页
China Brewing
关键词
黄原胶
野油菜黄单胞菌
响应面分析
xanthan gum
Xanthomonas campestris
response surface analysis
