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首页> 外文期刊>African Journal of Biotechnology >Lactic acid fermentation from refectory waste: Factorial design analysis
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Lactic acid fermentation from refectory waste: Factorial design analysis

机译：食品废物中的乳酸发酵：析因设计分析

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摘要

A factorial experimental design method was used to optimize the lactic acid production using?Lactobacillus bulgaricus?from refectory waste obtained from Istanbul Technical University mess hall, Turkey. Fermentation experiments were carried out in a batch type reactor system which contains refectory waste with?Lactobacillus bulgaricus?bacteria during an exposition time of 30 h. Factorial design of experiments was employed to study the effect of three factors namely temperature (30 and 45°C), substrate concentration (10 and 60 g/L) and pH (4.0 and 6.0) at two markedly different levels. The main effects and interaction effects of the three factors were analysed using statistical techniques. A regression model was recommended and it was found to fit the experimental data very well. The results were analysed statistically using Student’s t-test, and analysis of variance was used to define the most important process variables affecting the production of lactic acid by fermentation. In the present study, the most significant factor affecting lactic acid fermentation was found to be the initial substrate concentration.
机译：使用析因实验设计方法来优化“土耳其乳杆菌”从土耳其伊斯坦布尔工业大学食堂获得的食堂废物中乳酸的生产。在分批式反应器系统中进行发酵实验，该系统包含暴露时间为30小时的保加利亚乳杆菌的食堂废物。实验的因子设计被用来研究三个因素的影响，即温度（30和45°C），底物浓度（10和60 g / L）和pH（4.0和6.0）处于两个明显不同的水平。使用统计技术分析了这三个因素的主要作用和相互作用作用。建议使用回归模型，发现该模型非常适合实验数据。使用学生的t检验对结果进行统计分析，并使用方差分析来定义影响发酵产生乳酸的最重要过程变量。在本研究中，发现影响乳酸发酵的最重要因素是初始底物浓度。

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