赤霉素固体发酵营养模型

A Nutritional Model of Gibberellin Solid Fermentation

以玉米粉（ｘ１）、麸皮（ｘ２）、棉子壳（ｘ３）和花生饼粉（ｘ４）四种农副产品作为赤霉素固体发酵培养基的成分，利用多元回归法得出赤霉素产量（ｙ）与上述四种营养成分之间的数学关系，并经计算得最适营养配方为：玉米粉６５．４％、麸皮３３．４％、棉子壳１．２％。该配方可将赤霉素产量由１５０００μｇ／ｇ原料提高到２８０００μｇ／ｇ原料。

The nutritional medel of gibberellin solid fer men tation is established by polyregression usingmaize flour, wheat bran,hull of cottonseed and peanut cake as the medium compositions of gib-berellin solid fr mentation. The optimum medium composition is deter mined by calculating,maizeflour,wheat bran,hull of cottonseed and peanut cake are:65.4%,33.4%,1.2%,0,respec-tively. The output of gibberellin is raised from 1500μg/g to 2800μg/g.