We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
满意度函数-响应面法优化枯草芽孢杆菌发酵工艺.
- Authors
李达; 苗欣宇; 孙慕白; 牛红红; 孙瑞悦; 王景会
- Abstract
The liquid-state fermentation process of Bacillus subtilis was optimized. On the basis of single factor tests, the factors with significant effect on test results were selected by Plackett-Burman (PB) tests, and the quadratic regression equation model of each factors affecting fermentation process parameter was established with satisfaction function analysis and response surface method. The results showed that overall satisfaction value was 93.95%, and the optimal fermentation conditions were obtained as follows: initial pH value 7.4, loaded liquid 75 ml/250 ml, inoculum 5.5 ml/100 ml, fermentation temperature 37 ℃, rotating speed 250 r/min and fermentation time 25 h. Under these optimal conditions, the viable bacteria count in the fermentation broth was (8.03±0.6) lg (CFU/ml), and the inhibition zone diameter of the fermentation broth was (28.2±1.3) mm, which were 1.32 times and 1.73 times higher than those before optimization, respectively. The satisfaction function-response surface method was an effective tool to optimize the fermentation process parameters of B. subtilis.
- Subjects
RESPONSE surfaces (Statistics); QUADRATIC equations; BACILLUS subtilis; FERMENTATION; SURFACE analysis
- Publication
China Brewing, 2021, Vol 40, Issue 2, p40
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2021.02.009