食品科学 ›› 2011, Vol. 32 ›› Issue (6 ): 95-98.doi: 10.7506/spkx1002-6630-201106021

• 工艺技术 • 上一篇    下一篇

序贯设计优化佛手瓜汁生产细菌纤维素工艺

李家洲,肖玉平,黄荣林,赵鑫   

  1. 广东轻工职业技术学院食品与生物工程系
  • 收稿日期:2010-06-07 修回日期:2011-01-23 出版日期:2011-03-25 发布日期:2011-03-03
  • 通讯作者: 李家洲 E-mail:lijiaou@gdqy.edu.cn
  • 基金资助:
    广东省农业攻关项目(2005B20401011)

Sequential Design Optimization of Bacterial Cellulose Production by Acetobacter xylinus Using Chayote  (Sechium edule) Juice as the Basal Fermentation Medium

LI Jia-zhou,XIAO Yu-ping,HUANG Rong-lin,ZHAO Xin   

  1. Department of Food and Bioengineering, Guangdong Industry Technical College, Guangzhou 510300, China
  • Received:2010-06-07 Revised:2011-01-23 Online:2011-03-25 Published:2011-03-03
  • Contact: Jiazhou LI E-mail:lijiaou@gdqy.edu.cn

摘要: 在以佛手瓜汁为原料利用木醋杆菌(Acetobacter xylinus)发酵生产细菌纤维素的过程中,利用Plackett-Burman分部析因试验设计确定出蔗糖质量浓度和pH值对产量具有显著影响,再利用最速爬坡试验确定出这两个因素的中心点,最后以中心点进行中心组合试验设计,建立试验空间下的模型,优化出最佳的因素水平为温度28℃、(NH4)2SO4质量浓度0.3g/100mL、佛手瓜汁用量(体积分数)100%、蔗糖质量浓度6.54g/100mL、pH4.19。在最优条件下可得最大干基产量为4.18g/L。

关键词: 佛手瓜汁, 细菌纤维素, 序贯设计

Abstract: Chayote (Sechium edule) Juice was used as the basal fermentation medium to prepare bacterial cellulose through the fermentation of Acetobacter xylinus. Plackett-Burman factorial design was used to determine the effects of sugar concentration and pH on productivity of bacterial cellulose. Steepest ascent method was used to determine the central point of both factors. Central composite design was used to build the experimental model and the optimal processing conditions were fermentation temperature of 28 ℃, (NH4)2SO4 concentration of 0.3 g/100 mL, Schehium edule juice concentration of 100 %, sugar concentration of 6.54 g/100 mL and pH 4.19. Under the optimal processing conditions, the yield of bacterial cellulose was up to 4.18 g/L (dry weight).

Key words: Schehium edule juice, bacterial cellulose, sequential design

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