学术
摘 要:
本文采用二水平实验设计法及Box—Behnken中心组合响应面分析法优化红曲抑菌的液态发酵培养基，研究影响红曲抑菌作用的9个相关因素，并对影响抑菌效果的各因素的最佳水平及其交互作用进行了进一步的研究与探讨，通过回归分析拟合出一个二次方程的数学模型。结果表明，对抑菌活性具有显著影响的因子是大米粉和黄豆粉，两者之间有交互作用。最优培养基是：大米粉5．8％、黄豆粉0．5％、葡萄糖3％；NaNO30．4％、酵母粉0．5％、ZnSO40．02％、MgSO40．1％、KH2PO40．5％，此条件下培养的红曲抑菌活性最好。[著者文摘]
文章出处:
《中国食品添加剂》-2008年1期 -101-105页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1006-2513（2008）01-0101-05
Optimization of submerged fermentation medium of Monuscus for antimicrobial activity
DU Hai-bo, WANG Yi-jing, LI Hui （China National Research Institute of Food and Fermentalion Industries Beijing 100027）
Abstract:
Two-level design and Box-Behnken Central Composite design attached to response surface method were applieded to optimize the submerged fermentation medium of Monuscus for antimicrobial activity. The rice flour and soybean powder as well as nine-related factors were studied. The mathematical model was established through regress analysis. The results showed that the rice flour and soybean powder had interaction, and they were the most important factors for the production of antimicrobial compound. The optimal medium was ： rice flour 5.8% , soybean powder 0. 5%, glucose 3%, NaNO3 0. 4%, yeast 0.5%, ZnSO4 0.02%, MgSO4 0. 1%, KH2PO4 0. 5%. Under this condition, antimicrobial activity was the best.[著者文摘]
Key words:
monascus ; antimicrobial activity; medium optimization; Central Composite design
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