The objective of this study was to optimize the process of brown rice noodle fermented by Lactobacillus.Single- factor and orthogonal experiments was based on three process parameters including fermentation time,inoculation amount and culture temperature. The content of γ- aminobutyric acid was response value. The three process conditions were optimized by response surface analysis based on a three- variable,three- level Box-Behnken experimental design. The optimized fermentation parameters were as follows： fermentation time 52 h,inoculation ...
