摘要
采用单因素试验及响应面试验对酿酒酵母培养条件进行优化.先对酿酒酵母菌体干质量培养的重要条件进行单因素试验,筛选培养温度、培养时间、培养基初始pH、菌龄 4 个重要影响因素,根据Box-Behnken设计原理设计响应面试验.结果表明,建立以酵母菌体干质量为响应值的多元二次回归方程,分析模型得出酿酒酵母最优培养条件为:培养温度 23.5℃、培养时间 71.5 h、培养基初始pH=6.5、菌龄 12 h.在最优培养条件下酵母菌体干质量达到(29.70±0.04)g/L,较优化前提高了 33.12%.
Abstract
The culture conditions of Saccharomyces cerevisiae were optimized by single factor test and response surface methodology.First,the important conditions of dry mass culture of Saccharomyces cerevisiae were used for single factor test,and 4 important influencing factors such as culture temperature,culture time,initial pH of medium,and bacterial age were screened,and the response surface experiment was designed according to the Box-Behnken design principle.Then the multiple quadratic regression equation with the dry cell mass of yeast as the response value was established.The analysis model showed that the optimal culture conditions of Saccharomyces cerevisiae were as follows:culture temperature 23.5℃,culture time 71.5 h,initial pH of medium 6.5,Bacteria age 12 h.Under the optimal culture conditions,the dry mass of yeast cells reached(29.70±0.04)g/L,which was 31.39%higher than that before optimization.
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