【作者】 董英； 孙艳辉；

【Author】 DONG Ying, SUN Yan-hui (Jiangsu University)

【机构】 江苏大学食品与生物工程学院；

【摘要】 为提高豆渣的附加值,以15％的豆渣为基质液体发酵纳豆菌;首先用Plackett-Burman方法对影响纳豆菌发酵因素的效应进行评价并筛选出了具有显著效应的三个因素:初始pH值、发酵温度和麸皮含量,其他因素对纳豆菌发酵无显著影响;然后采用最陡爬坡实验逼近最大响应区域,最后由响应面实验确定了主要影响因素的最佳条件:初始pH值6．0、发酵温度36．4℃、麸皮0．31％;在优化培养条件下, 纳豆菌发酵液活菌数达到4．35×109cfu／ml。更多还原

【Abstract】 In order to improve soybean residue’s added value, we utilized 15% (w/v) soybean residue as medium for enrichment Bacillus Natto. First, a Plackett-Burman design was used to evaluate the influence of related factors. Initial pH value, temperature and bran content were significant factors. The others had no significant influence on culturing Bacillus Natto. The path of steepest ascent was used to approach the optimal region of the condition subsequently. In the third step, initial pH value, temperature and bran content were further optimized using response surface methodology. The best result of 4.35×109cfu/ml was obtained under the optimized condition, the initial pH value 6.0, temperature 36.4℃ and 0.31% bran.更多还原