摘要
本文以优化酿酒酵母培养条件为例,详细阐述了正交试验设计的应用过程,包括正交试验设计中的具体环节如:定指标、选因素、定水平、列因素水平表、选正交表等。具体采用了L_9(3~3)正交表对影响酿酒酵母生长的关键因素:培养时间、培养温度和摇床转速进行了正交试验设计,同时详细阐述了如何对试验结果进行方差分析和极差分析。
In this paper, to optimize the culture conditions of Saccharomyces cerevisiae as an example, the application process of orthogonal experiment design is described in detail. The specific links of orthogonal experiment design are as follows： setting indicators, factoring, setting level, column factor table, choosing the orthogonal table and so on. Adopting the L9 （3^3） orthogonal table on the growth of Saccharomyces cerevisiae including： the incubation time, the culture temperature and the rotational speed of the shaker were investigated by orthogonal test. At the same time, the variance analysis and the analysis of the results were analyzed in detail.
出处
《食品安全导刊》
2018年第17期69-71,共3页
China Food Safety Magazine
关键词
正交试验设计
优化
培养条件
酿酒酵母
orthogonal experiment design
optimization
culture conditions
Saccha romyces cerevisiae
