作　　者： ; ; ; ;

机构地区： 暨南大学理工学院食品科学与工程系

出　　处： 《食品研究与开发》 2006年第1期63-66,共4页

摘　　要： 采用SAS软件中的Plackett-Burman及响应曲面中心点组合实验设计对发酵生产阿拉伯木聚糖酶和阿魏酸酯酶混合酶制剂的培养基条件进行优化。使用Plackett-Burman设计评价了8个培养基因素对混合酶制剂产量的影响,得到主要影响因素;以此为基础,采用响应曲面中心点组合设计确定了麦麸发酵生产混合酶制剂的最佳培养基条件:麦麸10%、NH4NO30.28%、KH2PO40.2%、MgSO·47H2O0.08%、NaNO30.31%、pH5.5。 Plackett-Burman design and response surface＇ methodology were used to optimize fermentation technology for production of ferulic acid esterase and arabinoxylanase by Aspergillus niger. The results showed that the enzymes production was influenced by 5 factors among 8 factors tested according to Plackett-Burman design. Two response surface models and response surface plots were obtained byusing response surface methodology to optimize the significant factors. The optimal fermentation conditions were as follows： wheat bran 10 %, NH4NO3 0.28 %, KH2PO4 0.2 %, MgSO4·7H2O 0.08 %, NaNO3 0.31%, pH 5.5.

关 键 词： 混合酶制剂 培养基优化 麦麸 发酵

领　　域： [轻工技术与工程] [轻工技术与工程]