摘要
利用响应面法对复合益生菌发酵小麦麸皮生产多酚的工艺进行优化,为小麦麸皮发酵工业化生产提供参考。本试验采用Plackett-Burman设计法对影响麸皮发酵产生多酚的8个影响因子重要性进行考察,筛选出具有显著性影响的主效应因素,再通过最陡爬坡试验确定试验中心点,利用响应面分析法确定各显著影响因子的最佳水平。最终确定优化后的发酵工艺为:豆粕添加量为1%,糖蜜添加量为1%,NHS05接种量为7.5%,NHS03接种量为1%,NHS01接种量为1%,含水量为35.5%,培养温度为25℃,发酵时间为105.8 h。优化后复合益生菌发酵麸皮产生多酚产量从2.43 mg·g^-1增至4.54 mg·g^-1,提高了1.88倍。
To improve the commercial application of fermented wheat bran,the processes of polyphenol production from fermented wheat bran with complex probiotics strains were optimized using response surface method. Plackett-Burman design was used to examine the importance of eight factors influencing polyphenol production. The main effect factors with significant influence were found,and the test center point was determined by the steepest climbing experiment. The optimal levels of the significant impact factors were determined with response surface analysis. The optimal fermentation techniques were 1% of soybean meal,1% of molasses,7. 5% of inoculation amount of NHS05,1% of inoculation amount of NHS03,1% of inoculation amount of NHS01,35.5% of water content,incubation temperature of 25 ℃,fermentation period of 105. 8 hours.After the optimization by response surface method,the amount of polyphenol produced by composite probitics fermenting bran increased by 188% from 2.43 mg·g-1 to 4.54 mg·g-1.
作者
胡瑞萍
丁贤
李俊伟
伍文超
徐宁
陈妙珊
HU Rui-ping;DING Xian;LI Jun-wei;WU Wen-chao;XU Ning;CHEN Miao-shan(Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China;Guangzhou Haiwei Aquatic Bio-technology Co.Ltd,Guangzhou 510300,China)
出处
《生态学杂志》
CAS
CSCD
北大核心
2020年第12期4224-4232,共9页
Chinese Journal of Ecology
基金
广东省自然科学基金项目(2015A030313855)
广州市科技计划项目(201707010439)资助。
