CN102763769A - Method for preparing lysine-rich fermented soybean meal - Google Patents
Method for preparing lysine-rich fermented soybean meal Download PDFInfo
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Abstract
The invention discloses a method for preparing lysine-rich fermented soybean meal, which is simple and can effectively improve the content of nutrients of the soybean meal. The method is technically characterized by comprising the following steps: (1) preparing strains: a, inoculating the brevibacterium flavum into the brevibacterium flavum liquid culture medium, and vibrating and culturing at 28-37 DEG C to obtain the first-level brevibacterium flavum strain when the OD590 value of the brevibacterium flavum liquid is 0.25-0.30; b, the inoculating the saccharomycetes into the saccharomycetes liquid culture medium, and vibrating and culturing at 28-37 DEG C to obtain the first-level saccharomycetes strain when the OD590 value of the saccharomycetes liquid is 0.25-0.30; and c, inoculating the lactobacillus into the lactobacillus liquid culture medium, and vibrating and culturing at 30-37 DEG C to obtain the first-level lactobacillus strain when the OD590 value of the lactobacillus liquid is 0.25-0.30; (2) preparing a fermentation substrate; and (3) inoculating the fermentation substrate. The method for preparing the lysine-rich fermented soybean meal belongs to the technical field of feed preparation.
Description
Technical field
The present invention discloses a kind of fermented bean dregs preparation method, specifically, is a kind of fermented bean dregs preparation method who is rich in lysine; Belong to the technique for producing feed field.
Background technology
Lysine is a kind of basic amino acid, is the second largest amino acid product that is only second to glutamic acid, is first limiting amino acid of corn gluten protein, in the cereal foodstuff, adds an amount of lysine, and the biological value of its protein improves greatly.
Being of wide application of lysine: 1. as food additive; 2. as medicine useful as liver cytothesis agent, to improving liver function, treat cirrhosis, high ammonia disease, improving a poor appetite, improve nutrition condition has tangible curative effect; 3. as feed addictive, in the feed of poultry, bird, add the lysine of a little, particularly remarkable to the aspect effects such as egg laying amount of the daily gain of poultry, domestic animal, feedstuff-meat ratio, poultry.
At present, the main production method of lysine: 1) Hydrolyze method (superseded); 2) synthetic method: with caprolactam, dihydropyran, cyclohexanone, croak pyridine is the existing report of the synthetic L-lysine of raw material, but the also not large-scale report of producing, and mainly is that the further separating technology of intermediate DL-lysine processed of synthetic method is very complicated; 3) enzyme process enzyme process (3 kinds): 1. synthetic ε-benzoyl-α-acetyl-DL-lysine, adopt racemase to handle and process ε-benzoyl-L-lysine, get product through acid hydrolysis; 2. the amino butyl hydantoins of synthetic DL-4-adopts microbial enzyme to make it change L-lysine into; 3. by the amino caprolactam of the synthetic DL-of cyclohexene, adopt hydrolase and racemase acting in conjunction to make it become L-lysine.The third technology has been used for the lysine suitability for industrialized production.The grand Cryptococcus laurentii that finds the amino caprolactam of hydrolyzable L-at first in the rich village of this method inventor; Found to have the active achromobacter of the amino caprolactam racemase of DL-then; Through the acting in conjunction of these two kinds of bacteriums, the amino caprolactam of DL-is converted into L-lysine, and yield is high; 4) fermentation method: raw material sources are extensive, and the lysine of producing is the L-type, in the production of lysine, occupied leading position.The major vendor that produces lysine sees table 4-1, and wherein the enterprise more than 90% adopts fermentative Production.
Fermented bean dregs is to utilize modern biological project fermented bacterium technology to combine with Chinese traditional solid-fermented technique; With the high-quality dregs of beans is primary raw material; Microbe inoculation; The ANFs in the dregs of beans is eliminated in fermentation through microorganism to greatest extent, and degrading soybean protein is the little peptide protein sources of high-quality effectively, and can produce probio, oligopeptides, glutamic acid, lactic acid, vitamin, UGF (UGF) isoreactivity material.Have the raising palatability, improve nutrient digestion and absorb, promote growth, reduce the effect of suffering from diarrhoea.
Fermented bean dregs has had the multiple characteristics that protein sources and beneficial microbe and tunning are provided for feed concurrently, is one of nowadays very powerful and exceedingly arrogant high-quality feed raw material.Dregs of beans by fermentation, its protein content can be before ferment 43% or 46% dregs of beans protein content be increased to 50%, lysine content also increases---from original 1.8 ~ 2.6%, be promoted to 2.0 ~ 3.0%.But the raising of these percentage composition content is owing in the sweat to a great extent; Carbohydrate in the material scatters and disappears in environment with the form of carbon dioxide and steam and causes the minimizing of material gross mass to cause, and due to the increase of the quality of other compositions.
Comprehensively both, for the lysine production method, its production technology is had relatively high expectations to equipment, process control is strict, this causes the production cost of lysine higher, virtually, causes the problem of adding the increase of lysine cost in the feed.For fermented bean dregs; Its production process itself is to be exactly a sweat, if can in this process, accomplish the fermenting process of preparing of lysine simultaneously, has both saved the required filtration of preparation amino acid, deposition, decolouring, process such as refining; Can solve the deficiency of lysine in the fermented bean dregs again; And reduce production costs, raise the efficiency, reduce and pollute.
Summary of the invention
To the problems referred to above, the present invention discloses a kind of fermented bean dregs preparation method who is rich in lysine, and this preparation method improves the dregs of beans nutrient composition content simply, effectively, has especially improved the content of lysine in the fermented bean dregs.
Technical scheme of the present invention is such: a kind of preparation method of fermented bean pulp with high content of lysine comprises the steps: successively
1) preparation of bacterial classification:
A, brevibacterium flavum is seeded to the brevibacterium flavum fluid nutrient medium, in 28～37 ℃, shaken cultivation was treated bacterium liquid OD590 value at 0.25 ~ 0.30 o'clock, stopped to cultivate, and made the brevibacterium flavum first class inoculum;
B, saccharomycete is seeded to saccharomycete liquid culture medium, in 28～37 ℃, shaken cultivation was treated bacterium liquid OD590 value at 0.25 ~ 0.30 o'clock, stopped to cultivate, and made the saccharomycete first class inoculum;
C, lactobacillus is inoculated in the lactobacillus fluid nutrient medium,, left standstill cultivation, treat bacterium liquid OD590 value, stop to cultivate, make the lactobacillus first class inoculum at 0.25 ~ 0.30 o'clock at 30～37 ℃;
2) preparation of fermentation substrate
Take by weighing the raw material of following mass percent: dregs of beans 60～80%, molasses 20～40%, corn flour 5～10%; Ammonium sulfate 0.5%, dipotassium hydrogen phosphate 0.2%, bitter salt 0.1%, calcium carbonate 0.1%, acid protease 0.04～0.05%; Phytase 0.05 ~ 0.2%, the mixed fermentation substrate that gets;
3) fermentation substrate inoculation
Is after 3:2:1 mixes with brevibacterium flavum first class inoculum, saccharomycete first class inoculum and the lactobacillus first class inoculum of the preparation in the step 1) with the mass fraction ratio; Being seeded to step 2) in the prepared fermentation substrate, inoculum concentration is 3 ~ 6% (mass percents), and regulate water content to 45～60% (mass percent) and mix; Under 25 ℃ to 50 ℃ condition; Ferment after 2～6 days, drying, pulverizing gets product.
Further, the preparation method of above-mentioned fermented bean pulp with high content of lysine, wherein, the concentration of each composition is in the described brevibacterium flavum culture medium: peptone 8～10 g/L, yeast extract 8～10 g/L, sodium chloride 4～6 g/L.
Further, the preparation method of above-mentioned fermented bean pulp with high content of lysine, wherein, the concentration of each composition is in the described microzyme culture medium: peptone 4.0～5.5g/L, yeast extract 14～16g/L, sodium chloride 3.5～4.5g/L, glucose 9～11g/L.
Further, the preparation method of above-mentioned fermented bean pulp with high content of lysine, wherein; The concentration of each composition is in the described lactobacillus culture medium: peptone 3.5～4.5g/L, glucose 3.5～4.5 g/L, sodium chloride 2.5～3.5g/L; Potassium dihydrogen phosphate 2.5～3.5 g/L, dipotassium hydrogen phosphate 2.5～3.5 g/L, starch 1.8～2.2 g/L; Magnesium chloride 0.2 g/L, calcium sulfate 0.05g/L.
Further, the preparation method of above-mentioned fermented bean pulp with high content of lysine, wherein, the pH of described brevibacterium flavum culture medium, microzyme culture medium and lactobacillus culture medium is 6.5～7.5.
Further, the preparation method of above-mentioned fermented bean pulp with high content of lysine, wherein, the enzyme activity of described acid protease is 80,000IU/g; The enzyme activity of phytase is 5000 IU/g.
Compared with prior art, the present invention has following advantage:
1, the present invention has combined the use of microbial fermentation, enzyme preparation, and with the molasses of cheapness as one of main component, solved simply, effectively and improved the dregs of beans nutrient composition content and remedy two not enough key issues of lysine in the fermented bean dregs;
2, the process of whole preparation adopts traditional biofermentation technique; Be bean pulp fermentation and fermenting lysine combination of them; The content of lysine reaches more than 5.2% in the final finished; Be more than two times of lysine content in the normal fermented bean dregs, protein content improves 4 ~ 7%, and little peptide, amino acid content are respectively 10 ~ 18%;
3, the preparation process technical scheme provided by the invention of fermented bean dregs is not carried out the high-temperature sterilization processing to fresh dregs of beans, and the assorted bacterium problem that fermentation possibly occur is mainly controlled with the mode that the inoculation of a large amount of beneficial bacteriums combines through the technical indicator to the assorted bacterial content of raw material; So both guaranteed that nutritional labeling is as much as possible in the dregs of beans and be retained that----do not handle because of high-temperature sterilization loses, and do not influenced the final quality of product again, and practiced thrift expenses expenditures such as sterilize required equipment, heat energy.
4, in the sweat, the use of yeast and lactic acid bacteria has increased the sour fragrance that ferments, and improves the palatability of feed, improved the feed intake of animal, and beneficial bacteriums such as lactic acid bacteria plays certain regulating action to the enteron aisle of livestock and poultry.
5, in the sweat, added enzyme preparations such as acid protease and phytase, not only improved fermentation efficiency, and the ANFs in the finished product farthest is able to degraded, thereby improved absorption, the utilization rate of feed.
6, finished product is of many uses, can be used as the feedstuff of livestock and poultry and aquatic livestock, and is prior, can reduce the addition of lysine.
7, this preparation method is simple, less demanding to equipment, and energy-conserving and environment-protective are convenient to promote.
The specific embodiment
Below in conjunction with the specific embodiment, technical scheme of the present invention to be done further detailed description, but do not constitute any restriction of the present invention, anyone limited number of time of in claim scope of the present invention, being done is revised, still in claim scope of the present invention.
Embodiment 1
1) preparation of bacterial classification
A, brevibacterium flavum is seeded to the brevibacterium flavum fluid nutrient medium, in 28～37 ℃, shaken cultivation was treated bacterium liquid OD590 value at 0.25 ~ 0.30 o'clock, stopped to cultivate, and made the brevibacterium flavum first class inoculum;
B, saccharomycete is seeded to saccharomycete liquid culture medium, in 28～37 ℃, shaken cultivation was treated bacterium liquid OD590 value at 0.25 ~ 0.30 o'clock, stopped to cultivate, and made the saccharomycete first class inoculum;
C, lactobacillus is inoculated in the lactobacillus fluid nutrient medium,, left standstill cultivation, treat bacterium liquid OD590 value, stop to cultivate, make the lactobacillus first class inoculum at 0.25 ~ 0.30 o'clock at 30～37 ℃;
Wherein:
The concentration of each composition is in the described brevibacterium flavum culture medium: peptone 8 g/L, yeast extract 9 g/L, sodium chloride 6 g/L, pH7.0.
The concentration of each composition is in the described microzyme culture medium: peptone 4.0g/L, yeast extract 16g/L, sodium chloride 4.5g/L, glucose 9g/L, pH7.0.
The concentration of each composition is in the described lactobacillus seed culture medium: peptone 4.5g/L, glucose 4.5 g/L, sodium chloride 2.5g/L; Potassium dihydrogen phosphate 3.0 g/L, dipotassium hydrogen phosphate 2.5 g/L, starch 2.2 g/L; Magnesium chloride 0.2 g/L, calcium sulfate 0.05g/L, pH7.0.
2) preparation of fermentation substrate
Take by weighing the raw material of following mass percent: dregs of beans 700kg (water content of dregs of beans is 13%), molasses 250kg, corn flour 50kg, ammonium sulfate 5kg, dipotassium hydrogen phosphate 2kg, bitter salt 1kg, calcium carbonate 1kg, enzyme activity are 80; The acid protease 0.4kg of 000IU/g; The enzyme activity of enzyme is the phytase 0.5kg of 5000 IU/g, the mixed fermentation substrate that gets;
3) fermentation substrate inoculation
Is that the 3:2:1 combined inoculation is to step 2 with brevibacterium flavum, saccharomycete and the lactobacillus of the preparation in the step 1) with the mass fraction ratio) in the fermentation substrate of gained, total inoculum concentration is 50kg, and regulates water content to 55%; Mix; Ferment after 3 days, cold air drying, pulverizing gets product.Need during this time whenever to measure fermentation temperature, when measured temperature surpasses 50 ℃, need turn over throwing at a distance from 2 ~ 4 hours.
Its physical and chemical index is measured in grab sample, calculates by mass percentage: lysine 5.93% (is compared with fermentation preceding 2.80%; Improved 111.78%), albumen 50.16% (with the fermentation before compare, improved 9.04%); Little peptide content 10.18%, amino acid content 12.36%.
Instance 2
1) preparation of bacterial classification
A, brevibacterium flavum is seeded to the brevibacterium flavum fluid nutrient medium, in 28～37 ℃, shaken cultivation was treated bacterium liquid OD590 value at 0.25 ~ 0.30 o'clock, stopped to cultivate, and made the brevibacterium flavum first class inoculum;
B, saccharomycete is seeded on the microzyme culture medium, in 28～37 ℃, shaken cultivation was treated bacterium liquid OD590 value at 0.25 ~ 0.30 o'clock, stopped to cultivate, and made the saccharomycete first class inoculum;
C, lactobacillus is inoculated in the lactobacillus fluid nutrient medium,, left standstill cultivation, treat bacterium liquid OD590 value, stop to cultivate, make the lactobacillus first class inoculum at 0.25 ~ 0.30 o'clock at 30～37 ℃;
Wherein:
The concentration of each composition is in the described brevibacterium flavum culture medium: peptone 10 g/L, yeast extract 8 g/L, sodium chloride 5 g/L, pH7.0.
The concentration of each composition is in the described microzyme culture medium: peptone 5.5g/L, yeast extract 15g/L, sodium chloride 4g/L, glucose 11g/L, pH7.0.
The concentration of each composition is in the described lactobacillus seed culture medium: peptone 3.5g/L, glucose 4.0g/L, sodium chloride 3.5g/L; Potassium dihydrogen phosphate 3.0g/L, dipotassium hydrogen phosphate 3.5 g/L, starch 1.8 g/L; Magnesium chloride 0.2 g/L, calcium sulfate 0.05g/L, pH7.0.
2) preparation of fermentation substrate
Take by weighing the raw material of following mass percent: dregs of beans 630kg (water content 9% of dregs of beans), molasses 300kg, corn flour 70kg, ammonium sulfate 5kg, dipotassium hydrogen phosphate 2kg, bitter salt 1kg, calcium carbonate 1kg, enzyme activity are 80; The acid protease 0.4kg of 000IU/g; The enzyme activity of enzyme is the phytase 0.5kg of 5000 IU/g, the mixed fermentation substrate that gets;
3) fermentation substrate inoculation
Is that the 3:2:1 combined inoculation is to step 2 with brevibacterium flavum, saccharomycete and the lactobacillus of the preparation in the step 1) with the mass fraction ratio) in the fermentation substrate of gained, total inoculum concentration is 45kg, and regulates water content to 60%; Mix; Ferment after 5 days, cold air drying, pulverizing gets product.Need during this time whenever to measure fermentation temperature, when measured temperature surpasses 50 ℃, need turn over throwing at a distance from 2 ~ 4 hours.
Its physical and chemical index is measured in grab sample, calculates by mass percentage: lysine content 6.14% (than improving 115.44% before the fermentation), protein 51 .19% (with compare before the fermentation, improved 11.28%), little peptide content 10.98%, amino acid content 11.52%.
Instance 3
1) preparation of bacterial classification
A, brevibacterium flavum is seeded to the brevibacterium flavum fluid nutrient medium, in 28～37 ℃, shaken cultivation was treated bacterium liquid OD590 value at 0.25 ~ 0.30 o'clock, stopped to cultivate, and made the brevibacterium flavum first class inoculum;
B, saccharomycete is seeded to saccharomycete liquid culture medium, in 28～37 ℃, shaken cultivation was treated bacterium liquid OD590 value at 0.25 ~ 0.30 o'clock, stopped to cultivate, and made the saccharomycete first class inoculum;
C, lactobacillus is inoculated in the lactobacillus fluid nutrient medium,, left standstill cultivation, treat bacterium liquid OD590 value, stop to cultivate, make the lactobacillus first class inoculum at 0.25 ~ 0.30 o'clock at 30～37 ℃;
The concentration of each composition is in the described brevibacterium flavum culture medium: peptone 9 g/L, yeast extract 10 g/L, sodium chloride 4g/L, pH7.0.
The concentration of each composition is in the described microzyme culture medium: peptone 4.0g/L, yeast extract 14g/L, sodium chloride 4.5g/L, glucose 10g/L, pH7.0.
The concentration of each composition is in the described lactobacillus seed culture medium: peptone 4.0g/L, glucose 3.5 g/L, sodium chloride 3.0g/L; Potassium dihydrogen phosphate 3.0 g/L, dipotassium hydrogen phosphate 3.5 g/L, starch 2.0 g/L; Magnesium chloride 0.2 g/L, calcium sulfate 0.05g/L, pH7.0.
2) preparation of fermentation substrate
Take by weighing the raw material of following mass percent: dregs of beans 720kg (water content of dregs of beans is 11%), molasses 220kg, corn flour 60kg, ammonium sulfate 5kg, dipotassium hydrogen phosphate 2kg, bitter salt 1kg, calcium carbonate 1kg, enzyme activity are 80; The acid protease 0.4kg of 000IU/g; The enzyme activity of enzyme is the phytase 0.5kg of 5000 IU/g, the mixed fermentation substrate that gets;
3) fermentation substrate inoculation
Is that the 3:2:1 combined inoculation is to step 2 with brevibacterium flavum, saccharomycete and the lactobacillus of the preparation in the step 1) with the mass fraction ratio) in the fermentation substrate of gained, total inoculum concentration is 60kg, and regulates water content to 50%; Mix; Ferment after 3 days, cold air drying, pulverizing gets product.Need during this time whenever to measure fermentation temperature, when measured temperature surpasses 50 ℃, need turn over throwing at a distance from 2 ~ 4 hours.
Its physical and chemical index is measured in grab sample, calculates by mass percentage: lysine content 5.61% (with compare before the fermentation; Increased by 96.84%), protein 51 .03% (with the fermentation before compare, improved 10.93%); Little peptide content 12.23%, amino acid content 14.12%.
Technical scheme preparation method provided by the invention improves the dregs of beans nutrient composition content simply, effectively, has especially improved the content of lysine in the fermented bean dregs.
Claims (7)
1. the preparation method of a fermented bean pulp with high content of lysine is characterized in that, comprises the steps: successively
1) preparation of bacterial classification:
A, brevibacterium flavum is seeded to the brevibacterium flavum fluid nutrient medium, in 28～37 ℃, shaken cultivation was treated bacterium liquid OD590 value at 0.25 ~ 0.30 o'clock, stopped to cultivate, and made the brevibacterium flavum first class inoculum;
B, saccharomycete is seeded to saccharomycete liquid culture medium, in 28～37 ℃, shaken cultivation was treated bacterium liquid OD590 value at 0.25 ~ 0.30 o'clock, stopped to cultivate, and made the saccharomycete first class inoculum;
C, lactobacillus is inoculated in the lactobacillus fluid nutrient medium,, left standstill cultivation, treat bacterium liquid OD590 value, stop to cultivate, make the lactobacillus first class inoculum at 0.25 ~ 0.30 o'clock at 30～37 ℃;
2) preparation of fermentation substrate
Take by weighing the raw material of following mass percent: dregs of beans 60～80%, molasses 20～40%, corn flour 5～10%; Ammonium sulfate 0.5%, dipotassium hydrogen phosphate 0.2%, bitter salt 0.1%, calcium carbonate 0.1%, acid protease 0.04～0.05%; Phytase 0.05 ~ 0.2%, the mixed fermentation substrate that gets;
3) fermentation substrate inoculation
Is after 3:2:1 mixes with brevibacterium flavum first class inoculum, saccharomycete first class inoculum and the lactobacillus first class inoculum of the preparation in the step 1) with the mass fraction ratio; Being seeded to step 2) in the prepared fermentation substrate, inoculum concentration is 3 ~ 6%, and regulate water content to 45～60% and close evenly; Under 25 ℃ to 50 ℃ condition; Ferment after 2～6 days, drying, pulverizing gets product.
2. the preparation method of fermented bean pulp with high content of lysine according to claim 1 is characterized in that, the concentration of each composition is in the described brevibacterium flavum culture medium: peptone 8～10 g/L, yeast extract 8～10 g/L, sodium chloride 4～6 g/L.
3. the preparation method of fermented bean pulp with high content of lysine according to claim 1; It is characterized in that the concentration of each composition is in the described microzyme culture medium: peptone 4.0～5.5g/L, yeast extract 14～16g/L; Sodium chloride 3.5～4.5g/L, glucose 9～11g/L.
4. the preparation method of fermented bean pulp with high content of lysine according to claim 1 is characterized in that, the concentration of each composition is in the described lactobacillus culture medium: peptone 3.5～4.5g/L; Glucose 3.5～4.5 g/L, sodium chloride 2.5～3.5g/L, potassium dihydrogen phosphate 2.5～3.5 g/L; Dipotassium hydrogen phosphate 2.5～3.5 g/L; Starch 1.8～2.2 g/L, magnesium chloride 0.2 g/L, calcium sulfate 0.05g/L.
5. the preparation method of fermented bean pulp with high content of lysine according to claim 1 is characterized in that, the pH of described brevibacterium flavum culture medium, microzyme culture medium and lactobacillus culture medium is 6.5～7.5.
6. according to the preparation method of the described fermented bean pulp with high content of lysine of claim 1, it is characterized in that the enzyme activity of described acid protease is 80,000IU/g.
7. the preparation method of fermented bean pulp with high content of lysine according to claim 1 is characterized in that, the enzyme activity of described phytase is 5000 IU/g.
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| CN104824365A (en) * | 2015-05-28 | 2015-08-12 | 河南双成生物科技有限公司 | Production method of high protein feed rich in tryptophan |
| CN104824363A (en) * | 2015-05-28 | 2015-08-12 | 河南双成生物科技有限公司 | Production method of high protein feed rich in threonine |
| CN104839443A (en) * | 2015-05-28 | 2015-08-19 | 河南双成生物科技有限公司 | Production method of functional protein feed rich in four essential amino-acids |
| CN104839444A (en) * | 2015-05-28 | 2015-08-19 | 河南双成生物科技有限公司 | Production method of functional protein feed rich in three essential amino-acids |
| CN104839445A (en) * | 2015-05-28 | 2015-08-19 | 河南双成生物科技有限公司 | Production method of functional protein feed rich in two kinds of essential amino-acids |
| CN104920789A (en) * | 2015-05-28 | 2015-09-23 | 河南双成生物科技有限公司 | Production method of high-protein feed containing arginine |
| CN104970201A (en) * | 2015-07-16 | 2015-10-14 | 宁波市江东农茹生物科技有限公司 | Production method for fermented soybean meal rich in arginine and lysine |
| CN105076690A (en) * | 2015-07-16 | 2015-11-25 | 宁波市江东农茹生物科技有限公司 | Production method for fermented soybean meal high in lysine and methionine |
| CN104970201B (en) * | 2015-07-16 | 2018-05-08 | 江西牧威利元生物科技有限公司 | A kind of production method of the fermented bean dregs rich in arginine and lysine |
| CN107232393A (en) * | 2017-07-31 | 2017-10-10 | 武汉轻工大学 | A kind of preparation method of cottonseed meal feed |
| CN109452450A (en) * | 2018-10-18 | 2019-03-12 | 桂林精成生物科技有限公司 | A kind of industrialized production fermented bean dregs and preparation method thereof |
| CN114032206A (en) * | 2021-11-29 | 2022-02-11 | 广东希普生物科技股份有限公司 | Culture method of saccharomycete seed liquid |
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