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首页> 外文会议>International Conference on Manufacturing Science and Engineering >Optimization of multi-strain solid state fermentation to improve the content of soybean meal protein by response surface analysis
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Optimization of multi-strain solid state fermentation to improve the content of soybean meal protein by response surface analysis

机译：多应变固态发酵优化以改善响应表面分析改善大豆膳蛋白含量的优化

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The aim of this study was to optimize the variables which affect the protein content of fermented soybean meal (FSBM) with multi-strain in solid state condition. Response surface methodology (Box-behnken design) was used to design the experiments. Also, the effects of each factor and their interactions on protein content were analyzed. Regression equation between the influencing factors (moisture content, inoculation ratio and fermentation period) and the response value (protein content) was established and the results revealed that the optimal conditions were 56% moisture content, 9.5% inoculation ratio and fermentation periods was 43.5 h. Under these conditions, the actual protein content of FSBM reached 56.96%, which was very close to the predicted value (57.08%). The good correlation between predicted and actual values proved the validity of the response model.
机译：本研究的目的是优化影响发酵大豆膳食（FSBM）蛋白质含量的变量，在固态条件下具有多菌株。响应面方法（Box-Behnken设计）用于设计实验。此外，分析了每个因素及其对蛋白质含量的相互作用的影响。建立了影响因素（水分含量，接种比率和发酵期）和响应值（蛋白质含量）之间的回归方程，结果表明，最佳条件为56％的水分含量，9.5％接种比和发酵期为43.5小时。在这些条件下，FSBM的实际蛋白质含量达到56.96％，其非常接近预测值（57.08％）。预测和实际值之间的良好相关性证明了响应模型的有效性。

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