摘要
采用逐步回归方法,建立了以酵母为目的产物的酵母发酵的静态营养数学模型.在模型基础上,用分层序列法对培养基组成及浓度进行优化。验证效果满意。
In this paper using stepwise regression analysis a statistical model for beer yeast fermentation is proposed. On the basis of the models optimization of the cultural medium is made. Both the model and the optimization are verified by experiments.
出处
《烟台大学学报（自然科学与工程版）》
CAS
1992年第4期27-31,37,共6页
Journal of Yantai University(Natural Science and Engineering Edition)
关键词
静态营养模型
培养基优化
酵母发酵
Yeast. Statistical model. Cultural medium optimization.
