CN102191202A - High-density culture method for lactic acid bacteria - Google Patents
High-density culture method for lactic acid bacteria Download PDFInfo
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- CN102191202A CN102191202A CN2011100870839A CN201110087083A CN102191202A CN 102191202 A CN102191202 A CN 102191202A CN 2011100870839 A CN2011100870839 A CN 2011100870839A CN 201110087083 A CN201110087083 A CN 201110087083A CN 102191202 A CN102191202 A CN 102191202A
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 54
- 241000894006 Bacteria Species 0.000 title claims abstract description 48
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 27
- 239000004310 lactic acid Substances 0.000 title abstract description 7
- 238000012136 culture method Methods 0.000 title abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 40
- 238000000034 method Methods 0.000 claims abstract description 22
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 17
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 17
- 244000068988 Glycine max Species 0.000 claims description 17
- 150000001875 compounds Chemical class 0.000 claims description 17
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 16
- 235000013336 milk Nutrition 0.000 claims description 11
- 239000008267 milk Substances 0.000 claims description 11
- 210000004080 milk Anatomy 0.000 claims description 11
- 238000012364 cultivation method Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 9
- 235000003130 Arctium lappa Nutrition 0.000 claims description 8
- 235000008078 Arctium minus Nutrition 0.000 claims description 8
- 239000002054 inoculum Substances 0.000 claims description 8
- 239000000725 suspension Substances 0.000 claims description 8
- 241000186660 Lactobacillus Species 0.000 claims description 7
- 150000001413 amino acids Chemical class 0.000 claims description 7
- 235000021015 bananas Nutrition 0.000 claims description 7
- 229940039696 lactobacillus Drugs 0.000 claims description 7
- 235000020378 longan juice Nutrition 0.000 claims description 7
- 235000013997 pineapple juice Nutrition 0.000 claims description 7
- 235000013365 dairy product Nutrition 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 4
- 235000020122 reconstituted milk Nutrition 0.000 claims description 4
- 230000009467 reduction Effects 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 239000001888 Peptone Substances 0.000 claims description 3
- 108010080698 Peptones Proteins 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical class [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 3
- AIUDWMLXCFRVDR-UHFFFAOYSA-N dimethyl 2-(3-ethyl-3-methylpentyl)propanedioate Chemical class CCC(C)(CC)CCC(C(=O)OC)C(=O)OC AIUDWMLXCFRVDR-UHFFFAOYSA-N 0.000 claims description 3
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical class [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 3
- 235000019319 peptone Nutrition 0.000 claims description 3
- 229940066779 peptones Drugs 0.000 claims description 3
- 235000020183 skimmed milk Nutrition 0.000 claims description 3
- 235000011091 sodium acetates Nutrition 0.000 claims description 3
- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical class [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 claims description 3
- 235000011046 triammonium citrate Nutrition 0.000 claims description 3
- 241000194017 Streptococcus Species 0.000 claims description 2
- 230000004913 activation Effects 0.000 claims description 2
- 238000011084 recovery Methods 0.000 claims description 2
- 235000008939 whole milk Nutrition 0.000 claims description 2
- 240000005528 Arctium lappa Species 0.000 claims 1
- 240000008790 Musa x paradisiaca Species 0.000 claims 1
- 239000006041 probiotic Substances 0.000 abstract description 16
- 235000018291 probiotics Nutrition 0.000 abstract description 16
- 239000007788 liquid Substances 0.000 abstract description 8
- 230000000529 probiotic effect Effects 0.000 abstract description 7
- 235000015140 cultured milk Nutrition 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 239000001963 growth medium Substances 0.000 abstract 4
- 230000003213 activating effect Effects 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 abstract 1
- 239000002131 composite material Substances 0.000 abstract 1
- 235000014048 cultured milk product Nutrition 0.000 abstract 1
- 238000011081 inoculation Methods 0.000 abstract 1
- 235000020185 raw untreated milk Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 241000208843 Arctium Species 0.000 description 7
- 241000234295 Musa Species 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000020130 leben Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000002829 reductive effect Effects 0.000 description 3
- 210000000481 breast Anatomy 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 238000012366 Fed-batch cultivation Methods 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010041925 Staphylococcal infections Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019846 buffering salt Nutrition 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 230000022131 cell cycle Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000000502 dialysis Methods 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000013350 formula milk Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 208000015688 methicillin-resistant staphylococcus aureus infectious disease Diseases 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to a high-density culture method for lactic acid bacteria. The method comprises the following steps of: activating the lactic acid bacteria in a basic culture medium to obtain two generations; and inoculating the two generations according to the inoculation quantity of 1 percent to a fermentation culture medium to ferment at the temperature of between 35 and 38 DEG C for 20 to 24 hours so as to obtain high-density lactic acid bacteria fermenting liquid, wherein the fermentation culture medium consists of 0.5 to 1.5 percent of soy peptide, 3 to 5 percent of composite fruit and vegetable juice and the balance of raw milk. In the culture method, the raw materials of the fermentation culture medium are easy to obtain; other substances are not added in the culture process, so the method is simple and practicable; the viable bacterium number of the lactic acid bacteria in the fermenting liquid can reach 8.9*10<10> to 2.7*10<11> cfu/mL; and the lactic acid bacteria can serve as base materials of probiotic fermented milk and fermented milk beverage and can be directly used for producing other fermented milk products.
Description
Technical field
The present invention relates to the high-density cultivation method of a kind of milk-acid bacteria, belong to the microbial fermentation engineering field.
Background technology
Milk-acid bacteria is widely used in cultured milk prod (as probiotics yogurt, probiotics fermention milky-drinks, probiotic bacterium cheese), fermented soybean milk products, functional food ingredient and foodstuff additive (as interpolation in infant formula, person in middle and old age's milk powder, garden spgarden stuff etc. etc.), dietary supplements (tablet, capsule etc.) and the feed probiotics as the probiotics (or being called probiotic bacterium) of humans and animals.The volume of production and marketing rate of growth of cultured milk prod (mainly being sour milk and leben) is very fast, still can keep this rising tendency in considerable time from now on, the probiotics fermention milk-product that certain physiological function is arranged will be very important developing direction of cultured milk prod.Probiotics fermention breast and leben not only become the leading product that promote China's milk-acid bacteria industry development, and have become the important directions of China's industry product structural adjustment and important development trend from now on.
The human consumer is to the reinforcement of probiotic bacterium notion, the market of lactobacillus product day by day enlarges, the viable count of milk-acid bacteria becomes focus day by day in the product, European food in 2003 and feed bacterial classification association (EFFCA) have carried out as giving a definition probiotic bacterium: refer to after taking in liberal quantity, can produce the microorganism that one or more have the functional health benefit to the host, experiment shows that the probiotic bacterium intake reaches 10
9~ 10
11Cfu/ days level can play the effect of the sickness rate, time length and the being in a bad way property that reduce some intestinal tract disease.So, no matter be leavened foods such as lactobacillus drink, probiotics yogurt, or probiotics, realize that the high-density of probiotic bacterium body is the most important condition.
The cultural method of milk-acid bacteria mainly contains substratum buffering salt method, neutralizing agent method, fed batch cultivation method, extractive fermentation method, dialysis culture method, cell cycle cultured continuously technology and immobilization method both at home and abroad at present.But these methods mainly are the production at milk-acid bacteria bacterium powder usually, and the equipment and instrument complexity that is adopted is loaded down with trivial details, have certain limitation.
Summary of the invention
Technical problem to be solved by this invention provide a kind of simple, be suitable for being applied in the food and can obtain the milk-acid bacteria high-density cultivation method of high-density milk-acid bacteria.
The technical scheme that the present invention solves the problems of the technologies described above proposition is:
The high-density cultivation method of a kind of milk-acid bacteria is characterized in that described method comprises the steps:
Milk-acid bacteria was activated for two generations in basic medium, be inoculated in the fermention medium with 1% inoculum size then,, obtain highdensity streptococcus acidi lactici fermented solution at 35 ~ 38 ℃ of bottom fermentation 20 ~ 24 h; Consisting of of described fermention medium: soybean peptides 0.5% ~ 1.5%, compound fruit and vegetable juice 3% ~ 5%, surplus is a raw dairy.
Described milk-acid bacteria is plant lactobacillus or lactobacterium casei.
Described soybean peptides molecular weight is 180 Da ~ 800 Da, and containing amino acid whose number is 2 ~ 6.
Consisting of of described compound fruit and vegetable juice: longan juice 10 % ~ 60 %, Sucus Mangiferae indicae 10 % ~ 60 %, Sucus Mali pumilae 5 % ~ 30 %, pineapple juice 5 % ~ 30 %, bananas juice 5 % ~ 35 %, burdock juice 5% ~ 35%, Radix Dauci Sativae juice 5% ~ 30%.
Described raw dairy comprises following form:
(1) the raw material milk that is up to the standards according to State Standard of the People's Republic of China GB19301-2010 " lactogenesis ";
(2) reconstituted milk of the ratio of employing whole milk powder and water 1:10 reduction preparation;
(3) the recovery skimming milk of the ratio of employing skim-milk and water 1:10 reduction preparation.
Each component and the parts by weight thereof of described basic medium are: 5 parts of extractum carniss, 4 parts of yeast powders, 10 parts of peptones, 20 parts of glucose, 2 parts of dipotassium hydrogen phosphates, 5 parts of sodium acetates, 2 parts of Triammonium citrates, 0.2 part in sal epsom, 0.05 part of manganous sulfate, 1000 parts in water.
Beneficial effect of the present invention: the raw material of fermention medium is easy to get in the cultural method of the present invention, need not add other materials again in the culturing process, and is simple, and the Lactic Acid from Fermentation Broth bacterium viable count that obtains can reach 8.9 * 10
10~ 2.7 * 10
11Cfu/mL can be used as the bed material of probiotics fermention breast and leben, also can be directly used in the production of other cultured milk prod.
Embodiment
Among the present invention to the requirement and the explanation of substratum:
1, basic medium: i.e. MRS substratum, its contained reagent is biochemical reagents, analytical pure.
2, the compound method of fermention medium of the present invention is as follows:
(1) raw dairy is at 115 ℃ of following autoclaving 15 min;
(2) soybean peptides and compound fruit and vegetable juice mix the back at 121 ℃ of following autoclaving 15 min; Various garden spgarden stuffs are commercially available.(fruit juice and Radix Dauci Sativae juice are that the auspicious fruit juice industry of lattice (Tianjin) company limited produces, and burdock juice is that sky, Xuzhou sharp industry and trade company limited produces)
(3) after the cooling, raw dairy, soybean peptides and compound fruit and vegetable juice after the sterilization are mixed in proportion and promptly make fermention medium.
Following examples are to the further specifying of the inventive method, rather than limit its scope.
Embodiment 1:
Picking plant lactobacillus (CICC23506) activated for two generations in the MRS substratum after, line on MRSA substratum (the being solid MRS substratum) flat board, cultivate 24 h for 37 ℃, again in the MRS substratum 37 ℃ cultivate 24 h, obtaining concentration is 10
6The bacteria suspension of cfu/mL.Draw above-mentioned bacteria suspension 1 mL with liquid-transfering gun, promptly be inoculated into respectively in 100 mL fermention mediums and the 100 mL MRS substratum, cultivate 24 h for 37 ℃ with 1% inoculum size.
The process in two generations of above-mentioned activation is: picking plant lactobacillus (JMCC0002) in the MRS substratum 37 ℃ cultivate 24 h down, again bacteria suspension is inoculated in the MRS substratum with 1% inoculum size, cultivate 24 h down for 37 ℃.
The prescription of above-mentioned fermention medium is as follows: soybean peptides 0.5 %, and compound fruit and vegetable juice 4%, surplus is that the ratio reductive of skim-milk and water 1:10 restores skimming milk, pH 6.8.Wherein the soybean peptides molecular weight is 180 Da ~ 800 Da, and containing amino acid whose number is 2 ~ 6.Consisting of of compound fruit and vegetable juice: longan juice 10 %, Sucus Mangiferae indicae 55 %, Sucus Mali pumilae 5 %, pineapple juice 10 %, bananas juice 10 %, burdock juice 5%, Radix Dauci Sativae juice 5%.
Above-mentioned basic medium prescription is as follows: 5 parts of extractum carniss, 4 parts of yeast powders, 10 parts of peptones, 20 parts of glucose, 2 parts of dipotassium hydrogen phosphates, 5 parts of sodium acetates, 2 parts of Triammonium citrates, 0.2 part in sal epsom, 0.05 part of manganous sulfate, 1000 parts in water.
With basic medium is that the viable bacteria number is 4.5 * 10 in the fermented liquid that obtains of MRS substratum
8Cfu/mL, and the viable bacteria number in the fermented liquid that obtains by cultural method of the present invention is 9.6 * 10
10Cfu/mL is than high two orders of magnitude of cultivation results in the basic medium.
Embodiment 2:
Picking plant lactobacillus (CICC22856) activated for two generations in the MRS substratum after, draw bacteria suspension 1 mL with liquid-transfering gun, promptly be inoculated into 100 mL fermention mediums respectively and 100 mL basic mediums are in the MRS substratum, cultivate 24 h for 35 ℃ with 1% inoculum size.
The prescription of above-mentioned fermention medium is as follows: soybean peptides 1 %, and compound fruit and vegetable juice 3 %, surplus is a raw material milk, pH 6.8.Wherein the soybean peptides molecular weight is 180 Da ~ 800 Da, and containing amino acid whose number is 2 ~ 6.Consisting of of compound fruit and vegetable juice: longan juice 55 %, Sucus Mangiferae indicae 10 %, Sucus Mali pumilae 5 %, pineapple juice 5 %, bananas juice 5 %, burdock juice 10%, Radix Dauci Sativae juice 10%.
Basic medium is with embodiment 1.
Be respectively 1.3 * 10 with cultural method of the present invention with the viable bacteria number in the fermented liquid of base culture base acquisition
11Cfu/mL and 4.0 * 10
8Cfu/mL.
Embodiment 3:
Picking lactobacterium casei (CICC22852) activated for two generations in the MRS substratum after, draw bacteria suspension 1 mL with liquid-transfering gun, promptly be inoculated into 100 mL fermention mediums respectively and 100 mL basic mediums are in the MRS substratum, cultivate 22h for 38 ℃ with 1% inoculum size.
The prescription of above-mentioned fermention medium is as follows: soybean peptides 1 %, and compound fruit and vegetable juice 3 %, surplus is a raw material milk, pH 6.8.Wherein the soybean peptides molecular weight is 180 Da ~ 800 Da, and containing amino acid whose number is 2 ~ 6.Consisting of of compound fruit and vegetable juice: longan juice 10 %, Sucus Mangiferae indicae 15 %, Sucus Mali pumilae 30%, pineapple juice 30%, bananas juice 5 %, burdock juice 5%, Radix Dauci Sativae juice 5%.
Basic medium is with embodiment 1.
Be respectively 8.9 * 10 with cultural method of the present invention with the viable bacteria number in the fermented liquid of base culture base acquisition
10Cfu/mL and 4.4 * 10
8Cfu/mL.
Embodiment 4:
Picking lactobacterium casei (CGMCC4691) activated for two generations in the MRS substratum after, draw bacteria suspension 1 mL with liquid-transfering gun, promptly be inoculated into 100 mL fermention mediums respectively and 100 mL basic mediums are in the MRS substratum, cultivate 24h for 37 ℃ with 1% inoculum size.
The prescription of above-mentioned fermention medium is as follows: soybean peptides 1.5 %, and compound fruit and vegetable juice 5 %, surplus is the ratio reductive reconstituted milk of milk powder and water 1:10, pH 6.8.Wherein the soybean peptides molecular weight is 180 Da ~ 800 Da, and containing amino acid whose number is 2 ~ 6.Consisting of of compound fruit and vegetable juice: longan juice 15 %, Sucus Mangiferae indicae 10 %, Sucus Mali pumilae 5 %, pineapple juice 5 %, bananas juice 5 %, burdock juice 30%, Radix Dauci Sativae juice 30%.
Basic medium is with embodiment 1.
Be respectively 2.7 * 10 with cultural method of the present invention with the viable bacteria number in the fermented liquid of base culture base acquisition
11Cfu/mL and 4.8 * 10
8Cfu/mL.
Embodiment 5:
Picking lactobacterium casei (CICC21010) activated for two generations in the MRS substratum after, draw bacteria suspension 1 mL with liquid-transfering gun, promptly be inoculated into 100 mL fermention mediums respectively and 100 mL basic mediums are in the MRS substratum, cultivate 20h for 38 ℃ with 1% inoculum size.
The prescription of above-mentioned fermention medium is as follows: soybean peptides 1.5 %, and compound fruit and vegetable juice 5 %, surplus is the ratio reductive reconstituted milk of milk powder and water 1:10, pH 6.8.Wherein the soybean peptides molecular weight is 180 Da ~ 800 Da, and containing amino acid whose number is 2 ~ 6.Consisting of of compound fruit and vegetable juice: longan juice 10 %, Sucus Mangiferae indicae 10 %, Sucus Mali pumilae 10 %, pineapple juice 15 %, bananas juice 30 %, burdock juice 10%, Radix Dauci Sativae juice 15%.
Basic medium is with embodiment 1.
Be respectively 9.0 * 10 with cultural method of the present invention with the viable bacteria number in the fermented liquid of base culture base acquisition
10Cfu/mL and 4.5 * 10
8Cfu/mL.
Claims (6)
1. the high-density cultivation method of a milk-acid bacteria is characterized in that described method comprises the steps:
Milk-acid bacteria was activated for two generations in basic medium, the bacteria suspension after the activation is inoculated in the fermention medium with 1% inoculum size, at 35 ~ 38 ℃ of bottom fermentation 20 ~ 24 h, obtains highdensity streptococcus acidi lactici fermented solution; Consisting of of described fermention medium: soybean peptides 0.5% ~ 1.5%, compound fruit and vegetable juice 3% ~ 5%, surplus is a raw dairy.
2. the high-density cultivation method of a kind of milk-acid bacteria according to claim 1 is characterized in that described milk-acid bacteria is plant lactobacillus or lactobacterium casei.
3. the high-density cultivation method of a kind of milk-acid bacteria according to claim 1 and 2 is characterized in that described soybean peptides molecular weight is 180 Da ~ 800 Da, and containing amino acid whose number is 2 ~ 6.
4. the high-density cultivation method of a kind of milk-acid bacteria according to claim 1 and 2, it is characterized in that consisting of of described compound fruit and vegetable juice: longan juice 10 % ~ 60 %, Sucus Mangiferae indicae 10 % ~ 60 %, Sucus Mali pumilae 5 % ~ 30 %, pineapple juice 5 % ~ 30 %, bananas juice 5 % ~ 35 %, burdock juice 5% ~ 35%, Radix Dauci Sativae juice 5% ~ 30%.
5. the high-density cultivation method of a kind of milk-acid bacteria according to claim 1 and 2 is characterized in that described raw dairy comprises following form:
(1) the raw material milk that is up to the standards according to State Standard of the People's Republic of China GB19301-2010 " lactogenesis ";
(2) reconstituted milk of the ratio of employing whole milk powder and water 1:10 reduction preparation;
(3) the recovery skimming milk of the ratio of employing skim-milk and water 1:10 reduction preparation.
6. the high-density cultivation method of a kind of milk-acid bacteria according to claim 1 and 2, each component and the parts by weight thereof that it is characterized in that described basic medium are: 5 parts of extractum carniss, 4 parts of yeast powders, 10 parts of peptones, 20 parts of glucose, 2 parts of dipotassium hydrogen phosphates, 5 parts of sodium acetates, 2 parts of Triammonium citrates, 0.2 part in sal epsom, 0.05 part of manganous sulfate, 1000 parts in water.
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| CN102613654A (en) * | 2012-04-27 | 2012-08-01 | 山东大学 | Oligose and soybean peptide lactobacillus health beverage and preparation method thereof |
| CN102690771A (en) * | 2012-06-12 | 2012-09-26 | 大连吉翔农业科技有限公司 | Functional lactobacillus plantarum and application thereof |
| CN102715234A (en) * | 2012-06-29 | 2012-10-10 | 光明乳业股份有限公司 | Fermented milk rich in lactobacillus plantarum and manufacturing method thereof |
| CN102864096A (en) * | 2012-04-18 | 2013-01-09 | 北京和美科盛生物技术有限公司 | Lactobacillus plantarum and preparation method thereof for high-density culture and freeze-drying bacteria powder |
| CN105852082A (en) * | 2016-05-04 | 2016-08-17 | 张树合 | Milk yeast and preparation method thereof |
| CN105925515A (en) * | 2016-07-14 | 2016-09-07 | 贝嘉美（天津）生物技术研发有限公司 | Method for culturing lactic acid bacteria by using candied jujube wastewater as medium |
| CN106754524A (en) * | 2016-12-28 | 2017-05-31 | 石家庄君乐宝乳业有限公司 | Lactobacillus paracasei N1115 culture mediums and its application |
| CN107354106A (en) * | 2017-07-24 | 2017-11-17 | 青岛金典生化器材有限公司 | It is a kind of to be used to cultivate culture medium of high density lactic acid bacteria and preparation method thereof |
| CN109082397A (en) * | 2018-09-26 | 2018-12-25 | 黄拥亮 | The cultural method of feeding lactobacillus |
| CN109123684A (en) * | 2018-07-19 | 2019-01-04 | 山东瑞芝生物科技有限公司 | A kind of soybean peptide ganoderma lucidum probiotics configuration method |
| CN112063560A (en) * | 2020-09-21 | 2020-12-11 | 陈艳 | Method for culturing lactic acid bacteria |
| CN114317313A (en) * | 2021-08-24 | 2022-04-12 | 清枫链食苏打饮品(吉林)有限公司 | Application of sour cherry extract in preparation of product for reducing uric acid or inhibiting gout attack |
| CN114790429A (en) * | 2021-01-26 | 2022-07-26 | 苏州乐卡食品有限公司 | High-density fermentation method for composite probiotics |
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