关键词: 食品科学技术, 胞外多糖, 快速估测, 羊肚菌深层发酵, BP神经网络

Abstract:

In order to rapidly estimate extracellular polysaccharide content in submerged fermentation process of Morchella Esculenta, relativities between the fermentation parameters and extracellular polysaccharide were analyzed. There is little relativity between viscidity or conductance in fermentation broth and extracellular polysaccharide. At 0.01 level of significance, the relationships of extracellular polysaccharide and fermentation time, turbidity in fermentation broth, residual reducing sugar are of perfect association that all the correlation coefficients are over 0.7. After false associations among the parameters are removed, only partial correlation coefficient of turbidity in fermentation broth and extracellular polysaccharide is above 0.8. So, turbidity in fermentation broth can been considered as the optimized characteristic parameter for extracellular polysaccharide. The three mathematic models by linear fitting, binomial regression, BP neural network were tested by estimation experiment of the extracellular polysaccharide content. The results show that the estimation by BP neural network is the best that the variance is only 2.37×10^-6.

Key words: food science and technology, extracellular polysaccharide, rapid estimate, submerged fermentation of Morchella Esculenta, BP neural networks