title: [Optimization of fermentation techniques of Massa Medicata Fermentata by response surface methodology].
abstract: OBJECTIVE
  For the first time, the fermentation conditions of Massa Medicata Fermentata were optimized by response surface methodology (RSM) accroding to amylase enzyme activity.
  
  
  METHODS
  Firstly, a series of single factor experiments were done which included the amount of Adzuki beans, fermentation time and fermentation temperature. The Box-Behnken design was used to optimize fermentation conditions. Design-Expert V8.0.6.1 was used to analysis regression model.
  
  
  RESULTS
  The optimum fermentation conditions were determined as follows: the amount of nitrogen source 2.6 g/100 g wheat bran and wheat flour, fermentation temperature 32 °C and fermentation time 3 days. By comparing prediction value and experimental value, it was found that relative error of their enzyme activity was less than 5%.
  
  
  CONCLUSIONS
  This model can well forecast the amylase enzyme activity of Massa Medicata Fermentata after fermentation. These parameters obtained by RSM can provide scientific basis for the fermentation technology of Massa Medicata Fermentata, and it has a certain practical meaning.
authors.forename: Teng-fei
authors.initials: TF
authors.lastname: Liu
authors.forename: Hui
authors.initials: H
authors.lastname: Gao
authors.forename: Xiao-yu
authors.initials: XY
authors.lastname: Liu
authors.forename: Ying
authors.initials: Y
authors.lastname: Wu
authors.forename: Tian-zhu
authors.initials: TZ
authors.lastname: Jia
mesh_terms: D000681:Amylases; D004365:Drugs, Chinese Herbal / Q000737:chemistry*; D005285:Fermentation; D009584:Nitrogen; D013696:Temperature
chemical_list: D004365:Drugs, Chinese Herbal; D000681:Amylases; D009584:Nitrogen