领学术科研之先，创食品科技之新
—— 中国食品杂志社
Freeze-drying technology is widely used in strain preservation. To further improve the survival rate of Lactobacillus plantarum SJ-4 after freeze-drying, an experimental design based on the Plackett-Burman method, steepest ascent hill climbing, and the Box-Behnken response surface methodology (RSM) was used to obtain the freeze-dried powder with a viable bacteria count of 1010 CFU/g. The lyophilized powder of L. plantarum SJ-4 prepared was applied to fermented tenderloin ham. High-throughput sequencing was used to analyze the structural changes and succession patterns of bacterial communities and discuss the effects of inoculation on the bacterial phase in tenderloin ham. The results showed that this direct-vat-set starter can improve the fermented meat flora and promote the production of beneficial bacteria, providing a theoretical basis for the in-depth development of the functional properties of the strains and the deep processing of meat products in the future.
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