摘要
运用Plackett-Burman实验筛选因素,确定温度对迟缓芽孢杆菌的生长影响显著,为其主要影响因素。然后对不同温度下迟缓芽孢杆菌固态发酵代谢产物进行提取分析,发现随着温度的升高,代谢产物的种类增加,同时代谢产物的更迭也存在一定规律。
The importance of factors influencing Bacillus lentus growth was determined through Plackett-Burman design, and the temperature was found to be the most important factor. The metabolites in solid-state fermentation under different temperature were extracted and analyzed. The results showed that the species of metabolite were increased with enhancing temperature, and there is a law of metabolite transformation.
出处
《中国酿造》
CAS
2012年第10期113-115,共3页
China Brewing
关键词
迟缓芽孢杆菌
固态发酵
代谢产物
Bacillus lentus
solid-state fermentation
metabolite
