食品与机械2017，Vol.33Issue(9)：126-130,140,6.DOI:10.13652/j.issn.1003-5788.2017.09.027
植物乳杆菌YI-Y2013冻干保护剂配方优化
Optimization of freeze-drying protectantfor Lactobacillus plantarum YI-Y 2013
摘要
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,mahodextrin 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,mahodextrin 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.关键词
植物乳杆菌YI-Y 2013/保护剂/存活率Key words
L.plantarum YI-Y 2013/protectant/survival rate引用本文复制引用
樊振南,佟立涛,周素梅,易翠平..植物乳杆菌YI-Y2013冻干保护剂配方优化[J].食品与机械,2017,33(9):126-130,140,6.基金项目
公益性行业(农业)科研专项经费(编号:201303070) （农业）
国家自然科学基金(编号:31771899) （编号:31771899）
