作　　者： ; ; ; ;

机构地区： 贵州大学化学与化工学院

出　　处： 《中国酿造》 2009年第4期18-22,共5页

摘　　要： 对产朊假丝酵母发酵麻疯树饼粕的工艺条件进行了单因素实验,并利用DesignExpert7.0软件设计了Plackett-Burman筛选实验,筛选出玉米粉添加量、温度、接种量3个显著性影响因素,经最陡爬坡实验,利用响应面中心组合设计对显著性影响因素进行优化,得出玉米粉添加量为3.3%,温度为30.2℃,接种量为51.2%时,氨基酸态氮最高产量为125.2mg/g。 By the single factor experiments, the fermentation conditions ofJatropha curcas cake to produce protein feed by Candida utilis were studied. The software Design-Expert 7.0 was used for the design of Plackett-Burman experiment, by which three key factors （adding amount of cornmeal, temperature and inocutum （were selected. According to the path of steepest ascent and central composite design （CCD）, the three key factors were optimized. The results showed that when the adding amount of cornmeal was 3.3%, the temperature was 30.2℃ and the inoculum was 51.2%, the maximal aminoacid nitrogen content （ANC） was reached as 125.2mg/g.

关 键 词： 麻疯树饼粕 产朊假丝酵母 蛋白饲料 工艺条件优化 响应面法

领　　域： [化学工程]