Optimization of the Fermentation Conditions of Poly-γ-Glutamic Acid from Natto by PB Experiment Combined with BBD ResponseSurface Method

Optimization of the Fermentation Conditions of Poly-γ-Glutamic Acid from Natto by PB Experiment Combined with BBD ResponseSurface Method

In order to explore the optimal fermentation conditions for the poly-γ-glutamic acid (γ-PGA) production and sensory quality of fermented natto, the comprehensive score of γ-PGA production and sensory evaluation after natto fermentation was used as an index to optimize the natto fermentation process...

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Bibliographic Details
Main Authors:	Delin YAN, Lei HUANG, Jing QIU, Shilang CHEN, Zhiqing MEI, Kaixuan ZHANG, Cunyi YANG, Xiangyang GAO
Format:	Article
Language:	zho
Published:	The editorial department of Science and Technology of Food Industry 2024-01-01
Series:	Shipin gongye ke-ji
Subjects:	natto γ-pga sensory evaluation plackett-burman experiment design box-behnken response surface methodology
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030338

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