现代食品科技2012，Vol.28Issue(2)：168-171,194,5.
响应面法对产甘露醇发酵乳杆菌发酵条件的优化
Optimization of Fermentation Conditions for Producing Mannitol in Lactobacillus fermentation by Response Surface Methodology
摘要
Abstract
In order to increase the mannitol productivity of {Lactobacillus fermentation) LS33, the fermentation conditions of LS33 were researched. Response surface methodology was used to design experiment on the basis of single factor experiment results, a quadratic regression model of fructose concentration, initial pH value and temperature was established by Design Expert 7.0. The optimal fermentation conditions were determined as follows: fructose concentration 75 g/L, initial pH value 6.9, temperature 42 °C, inoculums size 10% and shaker speed 120 r/min, undert these conditions, the mannitol productivity was 53.66%, increased by 18.93% than before (45.12%).关键词
甘露醇/发酵乳杆菌/响应面法Key words
mannitol/ Lactobacillus fermentation/ response surface methodology引用本文复制引用
徐春泽,王泽南,占子奇,苟林,蒋艳..响应面法对产甘露醇发酵乳杆菌发酵条件的优化[J].现代食品科技,2012,28(2):168-171,194,5.基金项目
安徽省教育厅重点项目(Kj2010A276) （Kj2010A276）
