Abstract
In order to prepare fresh rice noodle through starter, the survival rate of L. plantarum YI-Y 2013 isolated from natural fermentation liquid was used as target. 3 kinds of protective agent through single factor experiment and Plackett-Burman test were screened, i.e., sorbitol, maltodextrin and glycerin. Moreover, the response surface analysis and fit the regression equations were carried out, and the results indicated that the best protection formula was: sorbitol 1.1 g / 100 g, maltodextrin 24.8 g / 100 g, and glycerol 2.4 g / 100 g. The bacteria survival rate was found arriving to (76.08±2.68)%, close to the prediction model.
Publication Date
9-28-2017
First Page
126
Last Page
130,140
DOI
10.13652/j.issn.1003-5788.2017.09.027
Recommended Citation
Zhennan, FAN; Litao, TONG; Sumei, ZHOU; and Cuiping, YI
(2017)
"Optimization of freeze-drying protectantfor Lactobacillus plantarum YI-Y 2013,"
Food and Machinery: Vol. 33:
Iss.
9, Article 27.
DOI: 10.13652/j.issn.1003-5788.2017.09.027
Available at:
https://www.ifoodmm.cn/journal/vol33/iss9/27
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