中国食品学报2011，Vol.11Issue(7)：118-123,6.
响应面法优化曲酸发酵培养基研究
Optimization of Kojic Acid Fermentation Medium by Response Surface Methdology
曾柏全 1解西玉1
作者信息
- 1. 中南林业科技大学生命科学与技术学院 长沙 410004
- 折叠
摘要
Abstract
Using Aspergillus oryzae obtained from icing sugar orange peel as object of study, the best formula of medium was determined through the Box-Behnken experimental design and regression analysis, and the medium formula was as follows: soluble starch 8.3 g/L, peptone 5.0 g/L, MgSO4·7H2O 0.5 g/L, KH2PO4 1.0 g/L, KC1 0.5 g/L, FeSO4 0.01 g/L, initial pH 6.1, and the kojic acid production reached maximum 99.89 g/L. Therefore, the yield of kojic acid had been improved to 99.89 g/L.关键词
响应面/曲酸/优化/培养基Key words
response surface/ kojic acid/ optimization/medium引用本文复制引用
曾柏全,解西玉..响应面法优化曲酸发酵培养基研究[J].中国食品学报,2011,11(7):118-123,6.
