CAI Youhua1; 2; FAN Wenxia1; 2; LIU Xueming1; CHEN Weidong1; XU Yujuan1; CHEN Zhiyi11Sericulture & Farm Produce Processing Research Institute; Guangdong Academy of Agricultural Sciences; Guangdong Open Access Laboratory of Agricultural Product Processing; Guangzhou; Guangdong 510610; China; 2 College of Bioscience & Bioengineering; Jiangxi Agricultural University; Nanchang; Jiangxi 330045; China
【中文摘要】 The composition of fermentation medium for producing Cordyceps brasiliensis mycelium was optimized using response surface methodology. A Plackett-Burman design was applied to screen potential key factors selected on the basis of preliminary experiments, and the steepest ascent method was adopted to approach the approximate optimal medium composition. Finally, central composite design and response surface methodology were applied to define more precisely the optimal composition of the fermentatio...更多n medium. Our data revealed glucose and beef extract to be the most influential parameters, and the composition of the optimal fermentation medium (100 mL) was determined to consist of 4.46 g glucose, 2 g soluble starch, 4 g silkworm powder, 2.93 g beef extract, 0.10 g KH2PO4 and 0.15 g MgSO4·7H2O. 還原
【英文摘要】 The composition of fermentation medium for producing Cordyceps brasiliensis mycelium was optimized using response surface methodology. A Plackett-Burman design was applied to screen potential key factors selected on the basis of preliminary experiments, and the steepest ascent method was adopted to approach the approximate optimal medium composition. Finally, central composite design and response surface methodology were applied to define more precisely the optimal composition of the fermentation medium. Our data revealed glucose and beef extract to be the most influential parameters, and the composition of the optimal fermentation medium (100 mL) was determined to consist of 4.46 g glucose, 2 g soluble starch, 4 g silkworm powder, 2.93 g beef extract, 0.10 g KH2PO4 and 0.15 g MgSO4·7H2O.
【英文關(guān)鍵詞】 Central composite design; Cordyceps brasiliensis; Fermentation; Response surface methodology
【基金】Supported by the Foundation for Major Scientific Projects for Agricultural Restructuring ( No 06-08-03B);; the Foundation for Science & Technology,Guangdong Province(No 2005B20401020)
【文獻出處】 食用菌學(xué)報,Acta Edulis Fungi,編輯部郵箱,2007年02期 【DOI】CNKI:SUN:SYJB.0.2007-02-014