摘要
以香菇菌丝体生物转化量为主要指标,首先用单因素实验筛选出适合香菇南山1号菌丝生长的最佳碳、氮源,在此基础上利用Minitab 15软件做Plackett-Burman设计实验,筛选出对菌丝生物转化量影响显著的因子:玉米粉、麦麸、Mg SO4·7H2O和接种量;然后进行最陡爬坡实验,选出最佳响应区域,采用Design-Expert 8.0.6软件的Box-Behnken模式做4因素3水平响应面分析实验,得到最优的液体种生产工艺条件:玉米粉36.0 g、麦麸21.0 g、红糖20.0 g、牛肉粉4.0 g、KH2PO43.0 g、Mg SO4·7H2O 0.6 g、VB110.0 mg、H2O 1.0 L,初始p H6.2、接种量7.0%、温度29℃、180 r/min摇床发酵10 d,此条件下菌丝生物转化量可达51.004 g/L。实测值与拟合值相比,相对误差约为2.098%。说明响应面法用于香菇液体菌种生产优化是可行的,数学模型的预测值与实验观察值相符。
Adopting mycelial biomass of Lentinus edodes（Berk.） Sing as major index,different carbon and nitrogen source on the L.edodes（‘Nanshan NO.1’） mycelial growth were used in the single factor test. The important factors influencing mycelial biomass of L.edodes which identified by initial experimental design of Plackett-Burman were corn flour,wheat bran,Mg SO4·7H2O and inoculation quantity. The path of steepest ascent was undertaken to approach the optimal region of the four significant factors. Box-Behnken design and response surface analysis were adopted to further investigate the mutual interaction between the variables and obtain optimal values that bring the optimal L.edodes liquid seed production process conditions. The optimal conditions for L.edodes liquid seed production were achieved and listed as follows：corn flour 36.0 g,wheat bran 21.0 g,brown sugar 20.0 g,beef powder 4.0 g,KH2PO43.0 g,Mg SO4·7H2O 0.6 g,VB110.0 mg,H2 O 1.0 L,initial p H6.2,inoculation quantity 7.0%,temperature 29 ℃,agitation speed of rotary shaker 180 r/min,culture time 10 days. Under the optimal conditions,the mycelial biomass of L.edodes was 51.004 g/L,compared to the theoretical value,the relative error of 2.098%. So the response surface method was feasible for the optimization of liquid seed production process of L.edodes,and the predicted values of Mathematical model were consistent with experimental observations.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第18期290-294,319,共6页
Science and Technology of Food Industry
基金
陕西省"13115"科技创新工程计划项目﹙2008IDGC-04﹚
关键词
香菇
液体种
响应面
优化
Lentinus edodes
liquid Seed
response surface
optimization
