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Optimizing Fermentation Conditions for Acetobacter AD1 Using Response Surface Analysis
Author(s): 
Pages: 78-81
Year: Issue:  3
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  SAS醋酸菌优化;
Abstract: 醋酸菌AD1是从腐烂的苹果中筛选出的,通过响应面分析法对其发酵条件进行了优化.考察了底物乙醇浓度对醋酸菌产酸的影响;借助于SAS软件,采用Plackett-Burman试验设计法及响应面分析法对发酵条件进行优化,确定了最佳发酵条件;优化后醋酸菌产酸量提高了47.18%.
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