基于响应面法分析菌比和辅料对发酵麸皮多糖含量的影响

Effects of the starter rate and additive agents on polysaccharides in fermented wheat bran by response surface methodology

本实验旨在以Plackett-Burman设计和响应面法探讨菌种比例和辅料对发酵麸皮中多糖含量的影响,为麸皮深加工利用提供了科学依据。Plackett-Burman实验结果表明,豆粕粉添加量、玉米粉添加量和酿酒酵母接种量三个因素显著(p<0.05)影响发酵产物中多糖含量;进一步利用响应面法建立二次多项数学模型,曲面回归方程拟合性良好。优化得到菌种比例和辅料添加量为:发酵总体系为100%,双菌总接种量10%(酿酒酵母接种量6.73%,枯草芽孢杆菌接种量3.27%),固态培养基由40.23%麸皮、4.66%豆粕粉和5.11%玉米粉组成,料水比1∶1。在此优化条件下,发酵麸皮中多糖含量可达55.92 mg/g,与预测值55.15 mg/g相近。

The experiment was conducted to investigate the effects of starter rate and additive agents on polysaccharides content in fermented wheat bran by Plackett-Burman and response surface methodology. Results of Plackett-Burman design indicated that the Saccharomyces cerevisiae concentration,soybean meal content and corn meal content significantly affect polysaccharides content（ p 〈 0.05）. Then process of quadric polynomial mathematics model was established through the response surface. The results showed that regression equation fit well with experimental data. The optimum Saccharomyces cerevisiae concentration,soybean meal content and corn meal content were 6.73%,4.66% and 5.11%. At this circumstance,the content of polysaccharides in fermented wheat bran could reach 55.92 mg/g closing to predicted polysaccharides content 55.15 mg/g.