Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Optimization of mixed culture conditions for low temperature lactic acid bacteria[J]. Science and Technology of Food Industry, 2013, (01): 180-183. DOI: 10.13386/j.issn1002-0306.2013.01.063
Citation: Optimization of mixed culture conditions for low temperature lactic acid bacteria[J]. Science and Technology of Food Industry, 2013, (01): 180-183. DOI: 10.13386/j.issn1002-0306.2013.01.063
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Optimization of mixed culture conditions for low temperature lactic acid bacteria

    Abstract
  • Single factor experiment, Box-Behnken Design was adopted to optimize the mixed culture conditions of low temperature lactic acid bacteria.The results showed that temperature, initial pH and inoculation amount had significant effects on the viable counts of low temperature lactic acid bacteria (p<0.01) .The optimal conditions as follows:temperature of 24.32℃, initial pH6.60 and inoculation amount of 3.20% (v/v) .Under this condition, the predicted maximum value of viable bacteria counts was 10.32lgCFU/mL.The result of verification test was (10.25±0.02) lgCFU/mL, with relative error of 0.99%.
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