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Optimization of pine pollen fermentation conditions using Lactobacillus paracasei

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Abstract

To improve the nutritional value of pine pollen, a statistical experimental design strategy was applied to optimize the fermentation conditions of pine pollen using Lactobacillus paracasei Lc-3. Influence of the inoculum size, temperature, and initial pH on viable counts and crude protein production was evaluated using a Plaackett-Burman design using the steepest ascent method to approach the experimental design space. Factors were optimized using a Box-Behnken design and response surface methodology. A quadratic model was found to fit the viable counts and crude protein amounts. Optimum values of the tested variables for production of viable counts and crude protein were an inoculum size of 11.92%, temperature=39.60°C, and an initial pH of 7.22. Under optimized conditions, the viable count was 4.24×109 CFU/mL and the crude protein amount was 15.35% (dry matter). A single factor experiment as preliminary research for fermentation product treatment was performed.

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Authors and Affiliations

  1. Pine Pollen Research & Development Center, Chinese Academy of Forestry, Zhejiang Yalin Biological Technology Co., Ltd., Hangzhou, 311400, China

    Shanyan Yang & Hailong Li

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  1. Shanyan Yang
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  2. Hailong Li
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Correspondence to Shanyan Yang.

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Yang, S., Li, H. Optimization of pine pollen fermentation conditions using Lactobacillus paracasei . Food Sci Biotechnol 24, 155–160 (2015). https://doi.org/10.1007/s10068-015-0021-3

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  • DOI: https://doi.org/10.1007/s10068-015-0021-3

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