| 响应面法优化菜粕固态发酵工艺的研究 |
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| 引用本文： | 孙宏,汤江武,葛向阳. 响应面法优化菜粕固态发酵工艺的研究[J]. 浙江农业学报, 2009, 21(3): 0 |
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| 作者姓名： | 孙宏 汤江武 葛向阳 |
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| 作者单位： | 1.华中农业大学生命科学与技术学院，湖北武汉430074；2 浙江省农业科学院植物保护与微生物研究所，浙江杭州310021 |
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| 基金项目： | 浙江省重大科技专项项目 |
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| 摘 要： | 采用响应面分析法对影响固态发酵菜粕中粗蛋白含量的4个主要因素(料水比、温度、棉粕添加量和发酵时间)进行了研究，考察了各因素及其交互作用对发酵菜粕粗蛋白含量的影响。结果表明，最佳的菜粕固态发酵工艺参数分别为：发酵温度30．1 ℃，料水比1：0．8，棉粕添加量为10．1％ ，发酵时间为46．9 h，发酵菜粕的粗蛋白含量达到最大值41．70％，比工艺优化前提高了15．8％。
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| 关 键 词： | 响应面分析 菜粕 固态发酵 粗蛋白 |
Optimization of conditions in solid-fermentation of rapeseed meal using response surface methodology |
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| SUN Hong,TANG Jiang-wu,GE Xiang-yang. Optimization of conditions in solid-fermentation of rapeseed meal using response surface methodology[J]. Acta Agriculturae Zhejiangensis, 2009, 21(3): 0 |
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| Authors: | SUN Hong TANG Jiang-wu GE Xiang-yang |
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| Affiliation: | 1 College of Life Science and Technology，Huazhong Agricuhural University，Wuhan 430074，China；2 Institute of Plant Protection and Microbiology，Zhejiang Academy of Agricultural Science，Hangzhou 310021，China |
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| Abstract: | The solid-state fermentation by microbes was optimized by using response surface analysis(RSA)with JMP staTIStical software．A polynomial regression model including the four major factors(feed to water ratio，cottonseed meal usage，fermentation duration，temperature) was set up．The results showed that the optimal fermentation condition was as follows：cottonseed meal 10．1％ ，temperature 30．1℃ ，feed to water ratio at 1：0．8，fermentation for 46 ．9 h，in which the crude protein content was increased to 41．7％, exceeding 15．8％ than before． |
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| Keywords: | response surface analysis(RSA) rapeseed meal solid-state fermentation crude protein |
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