摘要
米曲霉(Aspergillusoryzae)是一种在食品中应用广泛的真菌。为了得到较多的米曲霉孢子,基于单因素试验选取了培养温度、培养基含水量和接种量3个因素,利用Design-Expert响应面分析法对产孢进行了优化。结果表明,在培养温度为22.66℃,培养基含水量为48.79%,接种量为3.44‰时,产孢子数预测可达到12.7437×109CFU/g,实际测得为12.1×109CFU/g,达到预测值的94.95%。
A spergilllus oryzae isw idely used in food.In order to getm orc spores of A.oryzae,based on single factor test,three factors of culture temperature,m edium water contentand inoculum s were selected to conductresponse surface analysis to optim ize spores production from A.oryzae.The results show ed thatunder the condition of tem perature 22.66 ℃,m edium w ater content48.79％,inoculum 3.44‰,the predicted spores were up to 12.743 7×109 C FU/g,and the actualdetected num berw as 12.1× 109 C FU/g,maching 94.95％ of the predicted value.
出处
《中国酿造》
CAS
2014年第7期34-38,共5页
China Brewing
基金
国家科技部"十二五"科技支撑计划项目(2012BAD31B05-3)
沈阳农业大学大学生科技创新项目(201310157539)
关键词
米曲霉
孢子粉
响应面优化
Aspergillus oryzae
spores
response surface optimization
作者简介
张义伟（1989-）,女,本科生,研究方向为微生物与酶工程.
张良（1979-）,男,讲师,博士,研究方向为生物工程.
