###
食品研究与开发:2018,39(3):195-201
本文二维码信息
码上扫一扫!
发酵鸡血中菌种扩大培养条件的优化
梁肖娜,孔彦文,陶冬冰,孔繁华,韩宏娇,吴尚,吴尚仪,岳喜庆*
(沈阳农业大学食品学院,辽宁沈阳110866)
Optimization of Expanded Culture Conditions for the Strain of Fermented Chicken Blood
LIANG Xiao-na,KONG Yan-wen,TAO Dong-bing,KONG Fan-hua,HAN Hong-jiao,WU Shang,WU Shang-yi,YUE Xi-qing*
(College of Food Science,Shenyang Agricultural University,Shenyang 110866,Liaoning,China)
摘要
图/表
参考文献
相似文献
本文已被:浏览 1303次   下载 0
投稿时间:2017-07-11    
中文摘要: 试验以鸡血作为发酵原料,研究复合菌种扩大培养条件,并利用响应面对其进行优化。以温度、pH值、转速为影响因子,菌液浓度的OD值作为指标的单因素的试验基础上,根据中心组合Box Behnken(BBD)的设计原理设计出三因素三水平的试验,得到最佳的混合菌株的发酵条件为:温度30℃、pH=7、转速140 r/min,在此优化的条件下OD值达到最大。为进一步对动物副产品的研究和开发提供了一定的科研和应用价值。
中文关键词: 鸡血  发酵  菌株  生长曲线  响应面分析法
Abstract:The chicken blood as the fermented materials,the expanding culture conditions for composite strains was studied and optimized by response surface.The temperature,pH and rotational speed were as the factors,based on the OD value of bacteria concentration as the single factor index.According to the design principle of Box Behnken(BBD)in the center combination,three factors and three levels experiments were designed to obtaintheoptimumfermentedconditionsforthemixedstrains:temperature30℃,pH=7,rotationalspeed140r/min,under these optimal conditions,the OD value reached the maximum.This experiment provides scientific research and application value for further research and development of animal by-products.
文章编号:201803035     中图分类号:    文献标志码:
基金项目:
引用文本:


用微信扫一扫

用微信扫一扫