中心组合设计法优化曲霉型豆豉纯种发酵制曲工艺(上)

Optimization of the preparation of Aspergillus-type douchi qu using central composite design

以发酵时间、温度和湿度三因素为自变量,埃及曲霉Y20纯种发酵豆豉曲中β-葡萄糖苷酶和中性蛋白酶酶活为因变量,按中心组合设计法中的Hartley法设计试验方案,考察各因素交互作用对两酶酶活的影响。用SAS6.0进行模拟得到二次多项式回归方程预测模型。根据回归方程计算、响应面分析和统计优选方法的结果,确定在37℃、湿度77.5%条件下发酵44h为最佳发酵条件。

With the aim of assessing the effects of these variables and their interactions on the activities of neutral protease and β-glucosidase in qu of douchi ,which was pure-cultured with Aspergillus egyptiacus Y20, the fermentation temperature, humidity and time were varied according to a central composite design-Hartley design. Predictive polynomial quadratic equations model were developed for each enzyme activity by SAS 6.0 software. The optimal fermentation condition was fermented for 44h at 37℃, humidity 77.5%, according to the results of regress equations calculation, response analysis and statistical optimal method.