芽菜酵母菌株的发酵条件优化研究

基金项目:

四川省科技厅科技支撑项目(2008NZ0039)；

详细信息

Optimization of fermentation condition for yeast strains of Yacai

摘要: 以前期筛选、驯化的宜宾芽菜酵母菌株GD9为研究对象,在单因素实验的基础上,采用Box-Behnken实验设计和响应面法对该菌株的发酵条件进行优化。结果表明,芽菜酵母菌菌株GD9的最佳发酵条件为:发酵培养时间22h、发酵温度26℃、发酵液pH3.7,在此条件下OD620可达2.05;同时,建立的响应面模型可准确预测不同响应条件下该菌株的生长表达量。
- 芽菜 /
- 酵母菌 /
- 发酵 /
- 优化
Abstract: Yeast strains GD9 of Yacai which was obtained by screening and domestication used as objective strain in this study. Based on single factor experiment, the optimized fermentation condition for yeast strains GD9 of Yacai was studied by using Box-Behnken condition and response surface methodology. Result showed that the optimized fermentation condition for yeast strains GD9 of Yacai as follow:inoculation time 22h, fermentation temperature 26℃ and pH 3.7, and under this optimal condition, OD620 of the GD9 strains reached 2.05. Furthermore, the established response surface model could accurately predict the different response conditions on OD620 of the GD9 strains.
- Yacai /
- yeast strains /
- fermentation /
- optimization

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