期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：2
页码：217-224
DOI：10.19026/ajfst.5.3247
出版社：MAXWELL Science Publication
摘要：In order to improve exo-polysaccharides production by Kombucha ZJU1, the optimization of liquid fermentation process for cell growth and Exo-Polysaccharide (EPS) production by Kombucha ZJU1 was conducted with Response Surface Methodology (RSM). A Fractional Factorial Design (FFD) and Central Composite Design (CCD) were applied to optimize the main factors that affect EPS production during fermentation. Both the concentration of brown sugar and inoculation level significantly affected EPS production by Kombucha ZJU1 through FFD experiment. The optimized fermentation process was derived from the predicted model using central composite design as follows: 280 g/L brown sugar, 4 g/L Pu-erh tea, 1 g/L KH2PO4 and 1 g/L (NH4)2 SO4, initial pH unadjusted, the culture medium was inoculated with 1.95% (v/v) Kombucha ZJU1, the cell age was 5 days, then incubated at a temperature of 30±1°C for 6 days on the rotary shaker. The predicted maximal EPS concentration was 2.66 g/L using this optimized fermentation process, which was of value to further work.
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