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桦褐孔菌液体深层发酵条件优化研究 被引量:5

Optimization of the Fermenting Conditions for Phaeoporus obliquus Liquor in Submerged Fermentation
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摘要 以生物量为指标,研究了对桦褐孔菌液体深层发酵影响较大的主要因素,即温度、发酵时间、初始pH、接种量、摇床转速,并运用中心旋转组合设计法对发酵条件进行了优化,确定了其最佳范围。结果表明,5个因子对生物量的影响由大到小依次为初始pH、发酵时间、接种量和摇床转速、温度,而当温度、发酵时间、初试pH、接种量和摇床转速分别为28.6℃,125 h,5.9,10.5%和135r/min时,获得的生物量最大,为22.91 g/L。 Different factors, including temperature, fermentation time, initial pH, inoculum and rotary speed were studied comparatively using biomass as a director during the submerged fermentation of Phaeoporus obliquus liquor, and were optimized using central composite rotatable design(CCRD). The results indicated that the five factors have different effects on biomass, with a order from high to low. initial pH, fermentation time, inoculum and rotary speed,temperature. The maximum biomass (22. 91g/L) was acquired under the conditions of temperature 28. 6℃, fermentation time 125 h, initial pHS. 9, inoculum 10.5% (v/v)and rotary speed 135 r/min.
出处 《河南农业科学》 CSCD 北大核心 2007年第8期88-92,共5页 Journal of Henan Agricultural Sciences
基金 河南省科技攻关计划重点项目(0223013100)
关键词 桦褐孔菌 发酵条件 生物量 中心旋转组合设计 P. obliquus Fermentation condition Biomass Central composite rotatable design (CCRD)
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参考文献12

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