Process Optimization of Lactobacillus plantarum-Gm4 Fermentation for Sourdough Powder
This study determined to investigate a strain of Lactobacillus plantarum-Gm4 (LP-GM4) isolated from the traditional sourdough. A response surface experiment was designed according to Box-Behnken central combination principle to optimize the fermentation conditions of LP-Gm4 based on the single facto...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090364 |