食品工业科技2012，Vol.33Issue(13)：249-253,5.
响应面法优化油茶饼粕发酵生产单细胞蛋白的工艺研究
Optimization of technological conditions for production of single-cell protein through fermentation of oil-tea-cake by response surface methodology
摘要
Abstract
Single-cell protein from oil-tea-cake by composite-state fermentation was studied. The influences of water content of culture medium,temperature,inoculums＇ size,time and the initially pH of culture medium on the content of protein were discussed. Fermentation conditions were optimized with response surface methodology and central composite design. The result showed that the optimum fermentation conditions were..the content of water of culture medium 53% ,inoculums＇ size 22% ,initially pH9.0 incubated at 32℃ for 72h. The quadratic polynomial model between crude protein content and factors was obtained. By experimental results validation, experimental and theoretical values of the relative error was 0.70% ,indicating the high degree of model fit,the mode was consistent with the data and could better reflect the various parameters on the product of crude protein yield.关键词
油茶饼粕/发酵/响应面优化/单细胞蛋白Key words
oil-tea-cake/fermentation/response surface methodology single-cell protein分类
轻工纺织引用本文复制引用
胡龙,吴雪辉,李叶青,刘肖丽..响应面法优化油茶饼粕发酵生产单细胞蛋白的工艺研究[J].食品工业科技,2012,33(13):249-253,5.基金项目
广东省科技计划项目（20098030802043）. （）
