食品与机械2016，Vol.32Issue(10)：40-43,4.DOI:10.13652/j.issn.1003-5788.2016.10.009
丁酸梭菌猪血粉固体培养基的设计与优化
Design and optimization of solid fermentation of porcine blood powder medium for Clostridium butyricum
摘要
Abstract
For the purpose of joint production of hydrolysis of porcine blood and microbial ecology preparation of Clostridium butyricum,it was studied that the solid medium formulation suitable for the growth and reproduction of C.butyricum was made of porcine blood powder,and the fermentation products would be used in feed.The formulation of the solid medium formulation was designed and optimized by the mean of mixture design.Moreover,the mathematical regression model of three components of solid medium was established,and the various components and the interaction between them were also discussed.Furthermore,the results showed that the optimum formula was constituted by the growth promoting factor 4.8 ％,corn flour 46.3％,porcine blood powder 46.3％.On this condition,the number of C.butyricum was expected to reach 8.18 × 107 CFU/g,and the content of free amino acid nitrogen increased from 0.02 g/100 g to 3.13 g/100 g during the fermentation.Consequently,variance analysis and verification test both showed that the mathematical model established by mixture design method was suitable for optimizing the solid fermentation of porcine blood powder medium for C.butyricum.关键词
丁酸梭菌/混料设计/培养基配方/猪血粉/固体发酵Key words
Clostridium butyricum/mixture design/substrate prescription/porcine blood powder/solid fermentation引用本文复制引用
秦东方,刘爱民,李豪..丁酸梭菌猪血粉固体培养基的设计与优化[J].食品与机械,2016,32(10):40-43,4.基金项目
安徽省高等学校省级自然科学研究项目(重点)(编号:KJ2014A2461) （重点）
安徽省高等学校自然科学研究项目(重点)(编号:KJ2016A692) （重点）
