Food and Fermentation Industries >

2014 , Vol. 40 >Issue 10: 113 - 118

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.10.059

Food and Fermentation Industries

Identification of fermented pancake batter and optimal formulations of protection agent

  • TANG Ming-li ,
  • WANG Bo ,
  • LIU He ,
  • HE Yu-tang ,
  • HUI Li-juan ,
  • MA Tao
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Online published: 2014-10-25

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Abstract

Lactic acid bacteria of Fermented pancake batter was identified by VITEC-2 compact microbial identification system and the protective agent for preparation of freeze-dried bacteria ferment was screened and optimized.The results showed that lactic acid bacteria in pancake batter fermentation was pediococcus pentosaceus.Through single factor and response surface methodology of experiments,the formulation of cryoprotectant was Trehalose 1.38%,sodium glutamate 4.80%,sucrose 13.80%,skim milk 13.50%,Under optimized conditions,the survival rate of pediococcus pentosaceus could reach 88%.

Key words： lactic acid bacteria; identification; protective agent; formulation optimization

Cite this article

TANG Ming-li , WANG Bo , LIU He , HE Yu-tang , HUI Li-juan , MA Tao . Identification of fermented pancake batter and optimal formulations of protection agent[J]. Food and Fermentation Industries, 2014 , 40(10) : 113 -118 . DOI: 10.13995/j.cnki.11-1802/ts.2014.10.059

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