Studies on Optimizing Swine Blood Fermentation Conditions to Produce Peptides by RSM

Abstract

Abstract: In order to optimize swine blood fermentation conditions for small peptide,the effects of time,temperature,inoculum size were studied by response surface methodology.The results showed that time,temperature and inoculum size have strong effects on the production of small peptide.The optimum fermentation conditions were 4% inoculum size,31℃ fermentation temperature,60h fermentation time.The theoretical DH is 37.97%,and practical DH is 37.956%.

Key words: , yesponse surface methodology(RSM)； small peptide production； swine blood fermentation； optimum conditions；

FANG Jun, LU Xiang-Yang, JIANG Hong-Mei, MO Jin, LI Zong-Jun, MA Mei-Hu. Studies on Optimizing Swine Blood Fermentation Conditions to Produce Peptides by RSM[J]. FOOD SCIENCE, 2006, 27(8): 141-144.

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Studies on Optimizing Swine Blood Fermentation Conditions to Produce Peptides by RSM

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