| 响应面法优化巴西虫草发酵培养基的研究 |
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| 引用本文： | 蔡友华,范文霞,刘学铭,陈卫东,徐玉娟,陈智毅.响应面法优化巴西虫草发酵培养基的研究[J].食用菌学报,2007,14(2):55-63. |
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| 作者姓名： | 蔡友华 范文霞 刘学铭 陈卫东 徐玉娟 陈智毅 |
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| 作者单位： | 1. 广东省农业科学院蚕业与农产品加工研究所,广东省农产品加工公共实验室,广东广州,510610;江西农业大学生物科学与工程学院,江西南昌,330045
2. 广东省农业科学院蚕业与农产品加工研究所,广东省农产品加工公共实验室,广东广州,510610 |
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| 基金项目： | 农业部农业结构调整技术研究专项基金;广东省科技攻关计划 |
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| 摘 要： | 利用响应面法优化巴西虫草(Cordyceps brasiliensis)液态发酵培养基。在预备实验的基础上,采用Plankett-Burman设计对影响巴西虫草菌丝体产量的液态发酵培养基组分进行了筛选,确定主要影响因子为葡萄糖和牛肉膏。再用最陡爬坡实验逼近以上2个因素的最大响应区域。最后通过中心组合设计和响应面分析法,确定了主要影响因子的浓度。优化后的培养基组成为:葡萄糖4.46g/100mL,可溶性淀粉2g/100mL,蚕蛹粉4g/100mL,牛肉膏2.93g/100mL,KH2PO40.1g/100mL和MgSO4·7H2O0.15g/100mL。
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| 关 键 词： | 巴西虫草 发酵 响应面法 中心组合设计 |
| 文章编号： | 1005-9873（2007）02-0055-05 |
| 收稿时间： | 2007-04-25 |
| 修稿时间： | 2007-04-252007-05-22 |
Optimization of Fermentation Medium for Cordyceps brasiliensis Using Response Surface Methodology |
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| CAI Youhua,FAN Wenxia,LIU Xueming,CHEN Weidong,XU Yujuan,CHEN Zhiyi.Optimization of Fermentation Medium for Cordyceps brasiliensis Using Response Surface Methodology[J].Acta Edulis Fungi,2007,14(2):55-63. |
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| Authors: | CAI Youhua FAN Wenxia LIU Xueming CHEN Weidong XU Yujuan CHEN Zhiyi |
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| Abstract: | The composition of fermentation medium for producing Cordyceps brasiliensis mycelium was optimized using response surface methodology. A Plackett-Burman design was applied to screen potential key factors selected on the basis of preliminary experiments, and the steepest ascent method was adopted to approach the approximate optimal medium composition. Finally, central composite design and response surface methodology were applied to define more precisely the optimal composition of the fermentation medium. Our data revealed glucose and beef extract to be the most influential parameters, and the composition of the optimal fermentation medium (100 mL) was determined to consist of 4.46 g glucose, 2 g soluble starch, 4 g silkworm powder, 2.93 g beef extract, 0.10 g KH2PO4 and 0.15 g MgSO4·7H2O. |
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| Keywords: | Central composite design Cordyceps brasiliensis Fermentation Response surface methodology |
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