Study on Optimization of Soybean Meal Solid Fermentation Process by Response Surface Analysis
- VernacularTitle:响应面法优化豆粕固态发酵工艺的研究
- Author:
Jian-Feng LIU
;
Xiang-Yang GE
;
Yun-Xiang LIANG
;
- Publication Type:Journal Article
- Keywords:
Response surface analysis Soybean meal Solid fermentation process Degree of hydrolyzation
- From:
China Biotechnology
2006;0(06):-
- CountryChina
- Language:Chinese
-
Abstract:
Response surface analysis (uniform precision of central composite design, SAS 9.1.3 software) was applied to optimize the four major factors (ratio of soybean meal to water, enzyme quantity, fermentation time and inoculation quantity) for soybean meal solid fermentation. According to the change of the hydrolyzation degree of soybean protein, the equation of polynomial regression was established between those factors and the response. The result showed that the optimum condition included as follows: ratio of soybean meal to water 1∶1.00,enzyme quantity 2.55%, fermentation time 65h and inoculation quantity 1.00%. Under the optimum level, the degree of hydrolyzation reached 13.3%, which increased 56% over pre-optimization.
