食品科学 ›› 2013, Vol. 34 ›› Issue (1): 244-247.

• 生物工程 • 上一篇    下一篇

中心组合设计优化热带假丝酵母菌冷冻干燥保护剂

王 华1,贺金梅1,2   

  1. 1.中国农业科学院柑桔研究所 2.西南大学食品科学学院
  • 收稿日期:2012-09-06 修回日期:2012-12-14 出版日期:2013-01-15 发布日期:2013-01-07
  • 通讯作者: 贺金梅 E-mail:hejinmei86@yeah.net
  • 基金资助:

    柑橘鲜果及产品品质劣变防控关键技术研究

Optimization of Cryoprotectant Formulation for Candida tropical by Central Composite Design

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  • Received:2012-09-06 Revised:2012-12-14 Online:2013-01-15 Published:2013-01-07

摘要: 采用单因素试验和响应面中心组合设计,对热带假丝酵母菌真空冷冻干燥保护剂配方进行筛选和优化。通过Design-Expert软件对试验数据进行回归分析,得到保护剂最佳配方为:蔗糖14.15g/100mL、L-谷氨酸钠7.07g/100mL、聚乙二醇1.10g/100mL,菌体存活率预测值为81.46%,实际值为82.73%。

关键词: 热带假丝酵母菌, 保护剂, 中心组合设计, 响应面法

Abstract: A cryoprotectant formulation consisting of sucrose, L-sodium glutamate and polyethylene glycol for Candida tropical was optimized using a response surface central composite design. By regression analysis of the experimental data obtained, the optimum cryoprotectant formulation was found to consist of 14.15 g/100 mL sucrose, 7.07 g/100 mL L-sodium glutamate and 1.01 g/100 mL polyethylene glycol. The predicted survival rate of Candida tropical with the addition of the optimized cryoprotectant formulation after freeze-drying was 81.46%, which was close to the actual value of 82.73%.

Key words: Candida tropical, cryoprotectant, central composite design (CCD), response surface methodology (RSM)

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