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响应面优化巨大芽孢杆菌固态发酵去除花生粕中黄曲霉毒素B_1的研究 被引量:3

Optimization of solid-state fermentation removal of aflatoxin B_1 in peanut meal by Bacillus megaterium using response surface methodology
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摘要 采用响应面法对巨大芽孢杆菌固态发酵去除花生粕中黄曲霉毒素B1影响较为显著的3个因素料水比、发酵温度和发酵时间进行研究。结果表明固态发酵去除花生粕中黄曲霉毒素B1的最佳发酵条件为:料水比1∶1.1,发酵温度35.90℃,发酵时间64.32 h。在此条件下,黄曲霉毒素B1的去除率达到68.54%。 Response surface methodology (RSM) was used to study the most important three factors for the degradation of aflatoxin B1 in peanut meal by solid - state fermentation with Bacillus megaterium. The results showed that the optimal conditions were as follows : ratio of peanut meal to water 1 : 1.1, fermentation temperature 35.90℃ and fermentation time 64.32 h. Under the optimal conditions, the removal rate of aflatoxin B1 was 68.54%.
出处 《中国油脂》 CAS CSCD 北大核心 2013年第3期28-30,共3页 China Oils and Fats
基金 国家"十二五"支撑计划项目(2011BAD02B03/4) 中央高校基本科研业务费专项资金资助(JUSRP11226)
关键词 巨大芽孢杆菌 固态发酵 黄曲霉毒素B1 花生粕 响应面 Bacillus megaterium solid - state fermentation aflatoxin B1 peanut meal response surface methodology
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参考文献7

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