摘要
以米糠、麸皮作为发酵基质研究灵芝Ganoderma lucidum JSU LIUYU18液态发酵过程中菌体生物量变化,为其工业化生产提供理论指导。利用均匀试验设计和SPSS回归分析构建菌丝干重关于培养基成分米糠、麸皮、磷酸二氢钾、七水硫酸镁及发酵时间的经验动力学模型,并以此模型推导得到以Logistic方程为原型的菌体生长理论动力学模型,比较灵芝Ganoderma lucidum JSU LIUYU18液态发酵菌体生长经验和理论动力学模型与实测值的差异。结果表明,两模型与实测值组间无显著差异(F 0.05),即两模型均能较好地反映灵芝Ganoderma lucidum JSU LIUYU18在米糠、麸皮液态培养基中的菌体生长状况。
The rice bran and wheat bran were used as the fermentation substrate to study biomass changes during the liquid fermentation process of Ganoderma lucidum JSU LIUYU18,which provided theoretical guidance for its industrial production.The uniform experiment design and SPSS regression analysis were used to construct the empirical kinetic model equations of the mycelium dry weight related to the medium composition of rice bran,wheat bran,potassium dihydrogen phosphate,magnesium sulfate heptahydrate and fermentation time.Further,the theoretical kinetic model of Ganoderma lucidum JSU LIUYU18 mycelial growth was derived by using Logistic equation as a prototype.And the difference was compared among the measured values,empirical kinetic model and theoretical kinetic model of Ganoderma lucidum JSU LIUYU18 liquid fermentation mycelial growth.The results showed no significant difference(F<Fcrit,P>0.05).And the two models could reflect the growth of Ganoderma lucidum JSU LIUYU18 in rice bran and wheat bran medium.
作者
刘伟民
余昭玮
LIU Wei-min;YU Zhao-wei(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China)
出处
《食品工业科技》
CAS
北大核心
2020年第15期113-118,128,共7页
Science and Technology of Food Industry
基金
国家重点研发计划项目(2017YFD0401105)
江苏省现代农业(小麦)产业体系(JATS)
江苏省优势学科(PAPD)。
关键词
米糠
麸皮
灵芝
发酵动力学
均匀试验
rice bran
wheat bran
Ganoderma lucidum
kinetic model
uniform design
