| 基于姬松茸深层发酵的Plackett-Burman筛选 |
| |
| 引用本文： | 张蓉娇,吴天祥. 基于姬松茸深层发酵的Plackett-Burman筛选[J]. 生物加工过程, 2009, 7(5): 64-68 |
| |
| 作者姓名： | 张蓉娇 吴天祥 |
| |
| 作者单位： | 1. 贵州大学,化学与化工学院,贵阳,550003
2. 贵州大学,生命科学学院,贵阳,550025 |
| |
| 基金项目： | 贵州省委组织部高层次人才科研条件特助经费项目 |
| |
| 摘 要： | 对姬松茸液体深层发酵培养工艺条件进行单因素实验：应用Minitab15软件设计Plackett—Burman筛选实验，筛选出蔗糖及酵母膏质量浓度、培养温度、微量元素配比4个显著性影响因素，通过正交试验对其进行优化。确定最佳培养工艺条件：蔗糖质量浓度45g/L，酵母膏质量浓度3g／L，KH2PO4质量浓度2．5g／L，MgSO4质量浓度1．25g／L，培养温度27℃，培养时间7d，多糖产量可达4．64g／L。
|
| 关 键 词： | 姬松茸 深层发酵 工艺优化 |
Submerged culture of Agaricus blazei Murill |
| |
| ZHANG Rong-jiao,WU Tian-xiang. Submerged culture of Agaricus blazei Murill[J]. Chinese Journal of Bioprocess Engineering, 2009, 7(5): 64-68 |
| |
| Authors: | ZHANG Rong-jiao WU Tian-xiang |
| |
| Affiliation: | 1. School of Chemical Engineering, Guizhou University, Guiyang 550003, China ; 2. School of life Science, Guizhou Univesity, Guiyang 550025, China) |
| |
| Abstract: | By single factor experiments, submerged culture of Agaricus blazei Murill was studied. Plackett-Burman experiment was carried out, and the results were calculated in Minitab 15 software, in which four important factors were shown as follows ： the concentration of sucrose and yeast extract, temperature, and microelement ratio. The four important factors were optimized by the orthogonal experiment design. The results showed that under the conditions of sucrose 45 g/L, yeast extract 3 g/L, KH2PO4 2.5 g/L, MgSO41.25 g/L, temperature 27 ℃, the yield of polysaccharide reached 4. 64 g/L after 7 d culture. |
| |
| Keywords: | Agaricus blazei murill submerged culture process optimization |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
