固态发酵冰糖脐橙皮渣培养基优化研究

Study on Optimizing Solid State-fermentation Medium of‘Bingtang’Navel Orange by Response Surface Methdology

为利用发酵冰糖脐橙皮渣生产菌体蛋白,采用统计学方法对固态发酵冰糖脐橙皮渣培养基配方进行优化。通过单因素试验,确定固态发酵培养基最优辅料、氮源、无机盐组合为麸皮、硫酸铵、ZnSO4和CaCl2。通过最陡爬坡试验,确定响应面试验的中心点为麸皮15%、硫酸铵3%、无机盐组合0.25%。通过Box-Behnken试验最终确定培养基最优配方为麸皮15%、硫酸铵3.3%、无机盐组合0.27%,在此基础上得到发酵终产物真蛋白含量为19.97%,与预测值相近,与培养基配方优化前相比提高35.20%。

In order to produce microbial protein, taking‘Bingtang’navel orange peels as raw material, statistical methods were applied to optimize the culture medium. The optimum auxiliary material, nitrogen source and inorganic salts were obtained by mono factorial experiments, which were bran, ammonium sulfate, ZnSO4 and CaCl2. The central points of response surface methodology were got by steepest ascent experiment, which were auxiliary material 15%, nitrogen source 3% and inorganic salts 0.25%. At last, the experiment results of box-behnken showed that the optimum culture medium was composed of auxiliary material 15%, nitrogen source 3.3% and inorganic salts 0.27%. Under the optimized conditions, true protein content reached 19.97%, which was closed to the maximum predicted value.