胶红酵母产类胡萝卜素固态发酵工艺

孙佳静, 李貌, 孙志洪, 唐志如, 张相鑫, 陈进超

The Solid-State Fermentation Process of Rhodotorula Mucilaginosa for Producing Carotenoids

JiaJing SUN, Mao LI, ZhiHong SUN, ZhiRu TANG, XiangXin ZHANG, JinChao CHEN

表11 发酵条件对胶红酵母菌体数量影响的方差分析

Table 11 The variance analysis of the effects of fermentation conditions on the number of Rhodototula mucilaginosa

变异来源 Sources of variation 偏差平方和 Sum of squares of deviations 自由度 Freedom 方差 Variance F值 F value Fa Fa 显著水平 Significant level 接种量Inoculum amount 0.38 3 0.13 16.9 F0.01（3,6）=9.78 *** 发酵时间Fermentation time 0.02 3 0.01 F0.05（3,6）=4.76 发酵温度Fermentation temperature 1.05 3 0.35 47.0 F0.1（3,6）=3.29 *** pH 0.37 3 0.12 16.7 F0.25（3,6）=1.78 *** 含水量Moisture content 0.51 3 0.17 22.8 *** 误差Error 0.02 3 0.01 修正误差Corrected error 0.05 6 0.01 总和Sum 2.35