Effects of the starter rate and additive agents on polysaccharides in fermented wheat bran by response surface methodology

The experiment was conducted to investigate the effects of starter rate and additive agents on polysaccharides content in fermented wheat bran by Plackett-Burman and response surface methodology. Results of Plackett-Burman design indicated that the Saccharomyces cerevisiae concentration,soybean meal content and corn meal content significantly affect polysaccharides content(p<0.05). Then process of quadric polynomial mathematics model was established through the response surface. The results showed that regression equation fit well with experimental data. The optimum Saccharomyces cerevisiae concentration,soybean meal content and corn meal content were 6.73%,4.66% and 5.11%. At this circumstance,the content of polysaccharides in fermented wheat bran could reach 55.92 mg/g closing to predicted polysaccharides content 55.15 mg/g.