摘要
采用最小二乘法对苏云金芽孢杆菌发酵实验测试数据进行回归分析,得到了还原糖含量、PH值及溶氧值随时间的变化规律,并对其进行误差分析.为苏云金芽孢杆菌发酵实验过程的参数设计和控制提供了可靠的理论依据.
The time-varying functions on Rs,PH and Dissolved Oxygen are obtained respectively making regression analysis for the experiment data of Bacillus thurmgiensis fermentation by using method of least square, and numerical analysis for the results obtained are discussed. It's reliable to design and control experiment parameters of Bacillus Thuringiensis fermentation.
出处
《生物数学学报》
CSCD
2002年第4期471-475,共5页
Journal of Biomathematics
基金
陕西省重点学科资助项目
