摘要
为了确定酿酒酵母的最适摇瓶发酵培养条件及最适培养基,采用单因素试验及L9(33)正交试验研究影响酿酒酵母生长的关键因素,包括培养温度、培养时间及摇床转速;采用单因素试验及L9(34)正交试验优化发酵培养基并进一步筛选出关键因素。结果表明:优化的培养条件为培养温度29℃,摇床转速160 r/min,培养27 h,优化的发酵培养基配方为葡萄糖20 g/L,酵母粉10 g/L,KH2PO41.5 g/L,MgSO41 g/L。结论:影响酿酒酵母生长的关键因素为摇瓶培养时间及培养基中葡萄糖浓度。
In order to determine the optimal conditions of shaking flasks fermentation of Saccharomy cescerevisiae, we conducted the single-factor test, including culture temperature, culture time and rotation speed. The L9（33） orthogonal test was used to optimize the culture conditions of Saccharomy cescerevisiae, and the L9（34） orthogonal test was used to optimize the fermentation culture media of Saccharomy cescerevisiae. The results showed that, the optimization fermentation condition was culturing in 29℃, speed 160 r/min for 27 hours. The optimization fermentation culture media was glucose 20 g/L, yeast powder 10 g/L,KH2 PO4 1.5 g/L, MgSO4 1 g/L. The key factors affecting the growth of Saccharomyces cerevisiae were the culture time and the glucose concentration of the culture medium.
出处
《中国农学通报》
CSCD
2014年第9期302-306,共5页
Chinese Agricultural Science Bulletin
关键词
酿酒酵母
正交试验法
培养基
Saccharomy cescerevisiae
orthogonal test
culture media
