响应面法优化嗜热链球菌WHH003的发酵条件
目的 对嗜热链球菌WHH003发酵条件进行优化, 以提高其发酵活菌数。方法 采用单因素实验确定嗜热链球菌发酵条件的响应值, 采用响应面法优化嗜热链球菌的发酵温度、pH以及接种量, 确定最佳发酵条件。结果 对嗜热链球菌活菌数的影响因素大小依次为: 发酵pH值>接种量>发酵温度; 最优发酵条件为: pH5.5、发酵温度45 ℃、接种量4%。在此条件下, 嗜热链球菌的活菌数LG值为9.62。结论 本研究建立的响应面模型可行, 可降低其工业化生产成本。
Objective To optimize the fermentation conditions of Streptococcus thermopiles WHH003 so as to improve the bacterial count. Methods The response values were determined by single factor experiment. The conditions of fermentation temperature, pH value and inoculums size were optimized by response surface methodology in order to confirm the optimal fermentation conditions. Results The influencing factors for the bacterial counts of Streptococcus thermopiles WHH003 in the order were: fermentation pH value>inoculums size>fermentation temperature, and the optimal fermentation conditions were as follows: pH 5.5, temperature 45 ℃ and inoculums size 4%. Under the optimized conditions, the bacterial count LG was up to 9.62. Conclusion The established response surface model is feasible, which can reduce the cost of production.
标题：响应面法优化嗜热链球菌WHH003的发酵条件
英文标题：Optimization of fermentation conditions of Streptococcus thermophilus WHH003 by response surface methodology
作者：
陈琳 杭州娃哈哈集团有限公司,浙江省食品生物工程重点实验室
邢良英 杭州娃哈哈集团有限公司,浙江省食品生物工程重点实验室
李宝磊 杭州娃哈哈集团有限公司,浙江省食品生物工程重点实验室
侯保朝 杭州娃哈哈集团有限公司,浙江省食品生物工程重点实验室
李言郡 杭州娃哈哈集团有限公司,浙江省食品生物工程重点实验室
中文关键词:响应面法,嗜热链球菌,活菌数,发酵,
英文关键词:response surface methodology,Streptococcus thermopiles,bacterial counts,fermentation,
发表日期：2016-06-08
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