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12 发酵条件对发酵产物中类胡萝卜素含量影响的方差分析

Table 12 The variance analysis of the effects of fermentation conditions on the carotenoid content

变异来源 Sources of variation 偏差平方 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 41472 3 13 824 F0.01（3,9）=6.99 发酵时间 Fermentation time 265432 3 88 477 5.32 F0.05（3,9）=3.86 ** 发酵温度 Fermentation temperature 2374448 3 791 483 47.5 F0.1（3,9）=2.81 *** pH 1476072 3 492 024 29.6 F0.25（3,9）=1.63 *** 含水量Moisture content 66880 3 22 293 误差Error 41472 3 13 824 修正误差Corrected error 149824 9 16 647 总和Sum 4265776