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采用最小二乘法对苏云金芽孢杆菌发酵实验测试数据进行回归分析,得到了还原糖含量、PH值及溶氧值随时间的变化规律,并对其进行误差分析.为苏云金芽孢杆菌发酵实验过程的参数设计和控制提供了可靠的理论依据.
The least square method was used to test the data of Bacillus thuringiensis fermentation test, and the change rule of reducing sugar, pH value and dissolved oxygen value with time were obtained, and the error analysis was carried out. The parameters of Bacillus thuringiensis fermentation experiment Design and control provide a reliable theoretical basis.