摘要
在以佛手瓜汁为原料利用木醋杆菌(Acetobacter xylinus)发酵生产细菌纤维素的过程中,利用Plackett-Burman分部析因试验设计确定出蔗糖质量浓度和pH值对产量具有显著影响,再利用最速爬坡试验确定出这两个因素的中心点,最后以中心点进行中心组合试验设计,建立试验空间下的模型,优化出最佳的因素水平为温度28℃、(NH4)2SO4质量浓度0.3g/100mL、佛手瓜汁用量(体积分数)100%、蔗糖质量浓度6.54g/100mL、pH4.19。在最优条件下可得最大干基产量为4.18g/L。
Chayote（Sechium edule） Juice was used as the basal fermentation medium to prepare bacterial cellulose through the fermentation of Acetobacter xylinus.Plackett-Burman factorial design was used to determine the effects of sugar concentration and pH on productivity of bacterial cellulose.Steepest ascent method was used to determine the central point of both factors.Central composite design was used to build the experimental model and the optimal processing conditions were fermentation temperature of 28 ℃,（NH4）2SO4 concentration of 0.3 g/100 mL,Schehium edule juice concentration of 100 %,sugar concentration of 6.54 g/100 mL and pH 4.19.Under the optimal processing conditions,the yield of bacterial cellulose was up to 4.18 g/L（dry weight）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第6期95-98,共4页
Food Science
基金
广东省农业攻关项目(2005B20401011)
关键词
佛手瓜汁
细菌纤维素
序贯设计
Schehium edule juice
bacterial cellulose
sequential design
