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Optimization of Culture Medium for Lactobacillus bulgaricus using Box-Behnken Design Cover

Optimization of Culture Medium for Lactobacillus bulgaricus using Box-Behnken Design

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 21 (2017): Issue 1 (June 2017)
By: Bowen Zhang,  Guowei Shu,  Chunju Bao,  Jili Cao and  Yuan Tan  
Open Access
|Aug 2017

Authors

Bowen Zhang

School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China

Guowei Shu

School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China

Chunju Bao

School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China

Jili Cao

xiandfcjl@gmail.com

Xi’an Oriental Dairy Co., Ltd., Xi’an, China

Yuan Tan

Xi’an Oriental Dairy Co., Ltd., Xi’an, China
DOI: https://doi.org/10.1515/aucft-2017-0001 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 3 - 10
Published on: Aug 26, 2017
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
casein hydrolysate,
probiotics,
glutamate,
yogurt
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2017 Bowen Zhang, Guowei Shu, Chunju Bao, Jili Cao, Yuan Tan, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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