CN103114052A - Lactobacillus casei and culture medium thereof - Google Patents
Lactobacillus casei and culture medium thereof Download PDFInfo
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- CN103114052A CN103114052A CN2012105787404A CN201210578740A CN103114052A CN 103114052 A CN103114052 A CN 103114052A CN 2012105787404 A CN2012105787404 A CN 2012105787404A CN 201210578740 A CN201210578740 A CN 201210578740A CN 103114052 A CN103114052 A CN 103114052A
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Abstract
The invention discloses a lactobacillus casei and a culture medium thereof. The bacterial strain is stored in China General Microbiological Culture Collection Center with the registration number of CGMCC NO. 3993; the Latin name of the strain is Lactobacillus casei L7-13; and the bacterial strain has the morphological characteristics of gram positive bacteria, no spore grown, no flagella, no motion, rough bacterial colony, offwhite or light yellow. The invention also discloses the complete sequence of 16s ribosome DNA (16S rDNA) of the bacteria; the lactobacillus casei is high in lactic acid generation speed and high in acid productivity, and further high in reproduction speed, high in activity and good in stress resistance; besides, the lactobacillus casei has the function of improving the gastrointestinal tract and thereby is capable of inhibiting colonization of harmful bacteria; the lactobacillus casei is capable of generating bile salt hydrolase and decomposing bound cholic acid into free cholic acid; and, the free cholic acid and cholesterol can form a composite so as to settle down together; therefore, the lactobacillus casei is capable of reducing cholesterol.
Description
Technical field
The present invention is to provide a kind of lactobacterium casei (Lactobacillus casei L7-13) and substratum thereof.
Background technology
Lactobacterium casei (Lactobacillus casei L7-13) belongs to lactobacillus (Lactobacillus), is gram-positive microorganism, does not produce gemma, and atrichia does not move; Amphimicrobian, sometimes little aerobic, to grow when aerobic poor, when reducing oxygen partial pressure, growth is better; Facultative heterofermentation lactose, liquefy gelatin does not reduce nitrate, and catalase and oxydase are all feminine gender; Optimum growth temperature is 37 ℃, and G+C content is 45.6%～47.2%; Thalline is different in size, and two ends are square, Chang Chenglian; Bacterium colony is coarse, and canescence is little yellow sometimes, and multiple sugar can ferment.Lactobacterium casei is widely distributed, usually is present in people's oral cavity, enteron aisle inclusion and stool and vagina, also usually appears in milk and cheese, milk-product, feed, dough and rubbish, rare causing a disease.
The physiological function of lactobacterium casei
(1) produce lactic acid after the fermentation of trophism lactobacterium casei after the fermentation, can improve the utilization ratio of calcium, phosphorus, iron, promote the absorption of iron and vitamins D.The semi-lactosi that lactose decompose to produce is the composition that consists of kephalin in cerebral nervous system, with the ramp of baby due hindbrain, substantial connection is arranged.As everyone knows, someone suffers from lactose intolerance, if the sweet milk goods such as edible milk can cause diarrhoea, and the fermented-milk fermentation consumes in former milk 20%～40% lactose, and after quoting sour milk, some Sumylact L works continuing, and is conducive to the digestion of intestines.Also help the anemia and the richets that prevent that iron deficiency, calcium deficiency from causing.Mucous membrane of colon can not own absorb nutrition from blood, so its nutrition must be produced by the probiotic bacterium in enteron aisle (majority is milk-acid bacteria).Bengmark etc. study discovery, and the lactobacterium casei in gi tract can provide important nutrition, VITAMIN and antioxidant, reduce the toxic ingredient in absorbing food product, prevent food spoilage, eradication of pathogens.
(2) improve the gastrointestinal function lactobacterium casei by the interaction between self and meta-bolites and other bacteriums, adjust the relation between flora, keep and guarantee the stable of the combination of flora optimal vigor and this combination.The kind of various microorganisms, quantity and to settle down the position be metastable in gi tract, they are coordinated mutually, and restriction mutually forms the microecosystem of a balance jointly.Their quantity depends on activity separately, and various microorganisms all secrete the growth that special material suppresses other harmful bacterial classifications, and milk-acid bacteria is wherein " outstanding person " just.Harmful bacteria can produce corrupt meta-bolites, as materials such as ammonia, hydrogen sulfide, indoles, these objectionable impuritiess can cause gastrointestinal function abnormal, and the milk-acid bacteria of advantage can produce multiple antimicrobial substance, suppress the field planting of harmful bacteria, so-called impedance positioning action that Here it is.Lactobacterium casei is fermenting carbohydrate in vivo, produces a large amount of acetic acid and lactic acid, makes pH and E in enteron aisle
hDescend, enteron aisle is in sour environment, for pathogenic bacteria, as Shigellae, Salmonellas, streptococcus aureus etc., antagonistic action is arranged.Low pH and E
hCan keep normal physiological function, the multiple intestinal tract diseases such as enteritis, dysentery, acute and chronic diarrhea, colitis are had good preventive and therapeutic action.Lactobacterium casei can produce H in metabolic process
2O
2, the growth and breeding of inhibition streptococcus aureus.In enteron aisle, produce H
2O
2The cheese milk-acid bacteria simultaneously produce lactic acid in metabolic process, strengthened H
2O
2Germicidal action, thereby make milk-acid bacteria become dominant bacteria in enteron aisle.
(3) antitumor action is Bogdanov (1962) about the report of the antitumor action of milk-acid bacteria, and he has isolated 3 kinds of glycopeptides with antitumour activity from lactobacillus bulgaricus.1978, Kilara and Shahani report, milk-acid bacteria has certain effect to the propagation of inhibition tumor cell, and the light hilllock is content with one's lot has also obtained similar result.Kato in 1980 etc. have studied the antitumor action of lactobacterium casei.Nineteen ninety, Macleod etc. have found the effect that lactobacterium casei increases suppressing liver cell tumor.Investigators think, the anti-tumor activity of milk-acid bacteria is due to due to milk-acid bacteria thalline itself and meta-bolites thereof.At present this research enters experimental demonstration and mechanism is illustrated the stage from supposition.Although it is not fully aware of at present that milk-acid bacteria suppresses the real mechanism of tumour.But can roughly summarize 6 possible mechanisms of action, comprise: 1. degrade or the absorption carcinogens; 2. improve intestinal microflora, stop carcinogenic formation in intestines; 3. strengthen host immune system; 4. produce antimutagen; 5. change the Physiology and biochemistry environment of enteron aisle; 6. affect host's physiological function.
(4) reduce cholesterol effect cholesterol and have important physiological action in human body, but the cholesterol in serum too high levels is easily brought out arteriosclerosis, thereby cause a series of cardiovascular disordeies.In the country of some people's lives affluences, because of the cardiovascular disorder that the Blood Cholesterol too high levels causes, become the maximum killer who threatens the human physical and mental health.Studies show that of Abroad in Recent Years, milk-acid bacteria have higher reduction cholesterol effect, and take in right amount milk-acid bacteria and lactobacillus-fermented product and can effectively reduce blood cholesterol levels content, thus the incidence rate of minimizing cardiovascular disorder.1977, the people that sour milk and relevant cultured milk prod are often drunk in U.S.'s investigation discovery, in its body, serum cholesterol content is also lower.For a long time, people have carried out extensively and effectively studying to milk-acid bacteria reduction cholesterol effect and mechanism thereof.Although all confirmed the reduction cholesterol effect of milk-acid bacteria in a large amount of bodies with experiment in vitro, its mechanism of action is not yet come to a conclusion so far, is commonly referred to be the synergistic result of several theories.1. in vitro study proves, under anaerobic, Bacterium lacticum and bifidus bacillus are when the hypercholesterolemia substratum growth that contains cholate, can reduce cholesterol level in substratum, people infer that bacterial cell has absorbed the cholesterol in the enteron aisle, may reduce body to the absorption of cholesterol, thereby cause also corresponding decline of cholesterol in serum content in body.2. experiment in vitro proves, the bile salt hydrolase that milk-acid bacteria produces can be decomposed into free cholic acid in connection with cholic acid, and free cholic acid can form the mixture coprecipitation with cholesterol and get off.The co-precipitation of Here it is milk-acid bacteria and cholesterol.This co-precipitation can make the cholesterol in environment.
(5) enhancing body immunization pathogenic microorganism (virus, germ, mycoplasma etc.) extensively is present in occurring in nature, and constantly produces new varient, not only causes human body to produce various inflammation, even causes the malignant diseases such as tumour.Existing vaccine and microbiotic often can only be treated for the disease that some known pathogenic microorganism causes, and be helpless to its varient.Therefore, prevent and treat by the immunizing power that improves human body the disease that various pathogenic microorganisms cause, day by day become the focus that the various countries scientist pays close attention to.Studies show that this year: Bacterium lacticum can be used as the specific immunity regulatory factor, strengthen the enteron aisle non-specific immunity, promote scavenger cell to produce TNA-a and IL-6, activated lymphocyte, increase the content of immunoglobulin (Ig) in blood, thereby improve the ability of body opposing pathogenic agent.The cell walls of milk-acid bacteria mainly is comprised of peptidoglycan, polysaccharide and teichoic acid.The known peptide glycan has promoter action to immune response.To the very responsive milk-acid bacteria of N,O-Diacetylmuramidase digestion may be in enteron aisle the release peptide glycan, and produce the induction of immunity reaction on the gastrointestinal mucosa surface.Studies have shown that, still can strengthen immune response with the fermented liquid of lactobacterium casei after the heat-killed viable bacteria, the immunizing power that the lactobacillus-fermented product also can enhancing body is described.In the lactobacillus-fermented goods, also have a large amount of short chain polypeptides, total free aminoacids, unsaturated fatty acids, the trace element of the various soluble states in streptococcus acidi lactici fermented solution also is much higher than the front substratum of fermentation simultaneously.Produce a kind of active six peptides after casein hydrolysis, the phagolysis that it can stimulating expression of macrophage can also stimulate T cell and leukocytic propagation and maturation simultaneously, thereby improve the immunizing power of body, the invasion of opposing pathogenic bacteria.
(6) delayed body aging since the Russian writer plum Cheney husband's of section works " long-lived saying " comes out, milk-acid bacteria can increase man's lifespan a lot of evidences.The plum Cheney husband of section studies show that, Bulgarian's longevity confirms because they like drinking sour milk, and sour milk is formed by lactobacillus-fermented.The people is from infant, teenager, the prime of life until old age, and due to physiological change, microbe population, population and dominant microflora in enteron aisle also constantly change.The people does not have milk-acid bacteria at birth; When between twenty and fifty, lactic acid bacterium number becomes dominant bacteria, and the quantity of probiotic bacterium reaches the peak; Harmful bacteria in old human body is relatively many, and probiotic bacterium quantity is relatively less.The elderly's body member and function are all gone out the recession, and milk-acid bacteria can make the intestinal flora balance, and the probiotic bacteriums such as reinforcement milk-acid bacteria become the status of dominant bacteria in enteron aisle.Japan light hilllock content with one's lot showing, the long-term drinking fermented-milk can increase the elderly's immunizing power, promotes the function of the organs such as the heart, liver, reaches the purpose of promoting longevity.
Summary of the invention
Purpose of the present invention just provides a kind of lactobacterium casei (Lactobacillus casei L7-13) and substratum thereof, is used for cultured milk prod industry.
A kind of lactobacterium casei (Lactobacillus casei L7-13), this bacterial strain is stored in China Committee for Culture Collection of Microorganisms's common micro-organisms center, address: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, preservation date: on July 2nd, 2010, registering on the books is numbered: CGMCC NO.3993.
The present invention also has following feature:
1, described lactobacterium casei morphological feature is: gram-positive microorganism, do not produce gemma, and atrichia does not move, and bacterium colony is coarse, is canescence or little yellow.
2, the 16S rDNA of described lactobacterium casei (16S rDNA) total order is classified as sequence table SEQ IDNo.1.
3, the substratum of a kind of lactobacterium casei (Lactobacillus casei L7-13), fill a prescription as follows: solvent is water, and glucose 10.0-80.0g/L, oligofructose 10.0-50.0g/L, xylo-oligosaccharide 10.0-50.0g/L, soy peptone 10.0-30.0g/L, yeast soak powder 10.0-50.0g/L, beef powder 5.0-30.0g/L, dipotassium hydrogen phosphate 0.5-3.0g/L, trisodium citrate 0.5-3.0g/L, ammonium citrate 0.1-3.0g/L, MgSO
47H
2O 0.1-2.0g/L, MnSO
44H
2O 0.1-1.0g/L, tween 80 0.1-20mL/L; Cultivated 18-36 hour under pH4.5-6.5, temperature 30-42 ℃ condition, thalli growth is good.
This bacterial classification lactic acid producing speed is fast, produces sour high; Reproduction speed is fast, and vigor is high, strong stress resistance; Have the GI function of improvement, can suppress the field planting of harmful bacteria; This bacterial classification can produce bile salt hydrolase, can be decomposed into free cholic acid in connection with cholic acid, and free cholic acid can form the mixture coprecipitation with cholesterol and get off, and therefore, this bacterial classification has the effect of the cholesterol of reduction.
Description of drawings
Fig. 1 is the optical microscope photograph of lactobacterium casei (Lactobacillus casei L7-13);
Fig. 2 is the electron micrograph of lactobacterium casei (Lactobacillus casei L7-13).
Embodiment
The below is for a more detailed description to the present invention for example:
Embodiment 1
The object of the present invention is to provide separation and the cultural method of a kind of lactobacterium casei (Lactobacillus casei L7-13), the object of the present invention is achieved like this: per-cent related in the present invention all is weight percentage.
1. at first from the occurring in nature collected specimens: will sample instrument and various sampling container are sterilized, the sampling position is chosen near the mud of the water drain of dairy production factory, in the soil that cowboying is milked, in the aquatic foods of stacking storage solid-state feed internal layer, carry out multi-point sampling.
2. the sample that gathers is diluted: certain sample that will gather mixes under aseptic condition, takes 20 gram samples, is dissolved in the 100mL sterilized water, 80-100 grain granulated glass sphere wherein is housed, firmly shook 10 minutes, and static one minute, drew the 1mL supernatant liquor with the 1mL aseptic straw, move in 9mL sterilized water test tube, thoroughly shake up, and then taking-up 1mL sample moves in the 9mL sterile test tube again from the sample of this dilution, thoroughly shakes up, dilute so successively, until be diluted to 10
-5
3. coating separates: take out respectively the 0.1mL sample with the 0.1mL aseptic straw from the sample of above-mentioned dilution, move in the BCP Agar Plating, with aseptic triangle scraper, coating is even, and each extent of dilution is done 3 repetitions.BCP culture medium prescription (g/100mL): glucose 0.5g, lactose 0.5g, yeast soak powder 0.5g, agar 1.5～2.0g, purpurum bromocresolis (5g/100mL) 1.0mL, tap water 100mL, and pH 6.8～7.0.
4. cultivate: the flat board that will be coated with is placed in 37 ℃ of incubators and is inverted cultivation 24 hours, observes and chooses bacterium.
5. choose bacterium: choose in the test tube slant becoming yellow bacterium colony around yellow bacterium colony or substratum, 200 bacterium colonies of picking, and then carry out the secondary separation purifying, obtain at last pure culture, select the yellow circle of two strains the maximum from above-mentioned 200 strain bacterial classifications, carry out ultraviolet radiation mutagenesis.
6. ultraviolet mutagenesis primary dcreening operation: wherein two strain bacterium were cultivated in the MRS substratum 12 hours respectively, took out centrifugally, used the sterilized water washed twice, then used normal saline dilution, shook up with granulated glass sphere and smashed, and made cell count reach 10
7, under the 15W ultraviolet lamp, apart from 10cm irradiation 3 minutes, operate under ruddiness, then to coat on above-mentioned agar plate, lucifuge was cultivated 36 hours.The large bacterium colony of the yellow circle of picking moves in the test tube slant picking 50 strain bacterial strains.
7. multiple sieve: 50 strain bacterial classifications are cultivated one by one produced acid and curdled milk performance test, from wherein filtering out 2 strain performance the bests, then carry out mutagenesis screening, repeatedly carry out 3 times, obtain at last the best bacterial classification L7-13 of strain.
8. according to " uncle Jie Shi determinative bacteriology handbook the 9th edition is carried out morphology, Physiology and biochemistry and 16srDNA strain identification.
Colony morphology characteristic is described: the single bacterium colony of growing on the MRS solid medium is creamy white, circle, neat in edge, smooth surface, bacterium colony umbo, and is homogeneous.
Bacterial classification individual morphology feature: observation by light microscope arrives, and it is elongated shaft-like that thalline is, and part has irregular bending, without gemma, without mobility, Gram-positive.Can see by electromicroscopic photograph, the form under its thalli morphology and opticmicroscope is basically identical.(attached opticmicroscope and electron micrograph Fig. 1-2)
Physiology and biochemistry experimental result: (table 1)
Annotate: "+" expression indicative character is positive; "-" expression indicative character is negative.
Sugar alcohol fermenting experiment result: preparation adds 1.6% purpurum bromocresolis solution during substratum in advance, utilizes the color change interval pH5 (Huang) of Bromocresol purple-pH7 (purple), judges whether bacterial classification can utilize sugar or alcohol.If acid is produced in the indicator flavescence, and is positive; Acid is not produced in nondiscoloration, and is negative, as table 2.
Sugar alcohol fermenting experiment result (table 2)
Annotate: "+" expression shows produces acid; Acid is not produced in "-" expression; The faint product acid of " ± " expression
Through above test, determine that tentatively this bacterial strain is lactobacterium casei (Lactobacillus casei), strain number is L7-13.
9. then bacterial strain L7-13 is delivered to China Committee for Culture Collection of Microorganisms's common micro-organisms center and identifies at last, qualification result such as table 3:
China Committee for Culture Collection of Microorganisms's common micro-organisms center qualification result (table 3)
| Project | Characteristic | Project | Characteristic |
| Gramstaining | Positive | Ribose | + |
| Cell shape | Shaft-like | Trehalose | + |
| Form gemma | - | Wood sugar | - |
| Catalase | - | Rhamnosyl | - |
| Oxydase | - | Maltose | + |
| Grow in air | + | Lactose | - |
| 45 ℃ of growths | + | Raffinose | - |
| 15 ℃ of growths | + | Sorbyl alcohol | + |
[0043]?
| The 6.5%NaCl growth | - | Melibiose | - |
| The pH9.6 growth | - | Semi-lactosi | + |
| The pH4.5 growth | + | N.F,USP MANNITOL | + |
| Fermented grape saccharic acid sodium aerogenesis | + | Pectinose | + |
| Carbohydrate produces acid | ? | Sunmorl N 60S | - |
| Glucose | + | Sucrose | + |
| Seminose | + | Fiber two pools | + |
| Melizitose | + | Polychrom | + |
| Fructose | + | Amygdaloside | + |
| Saligenin | + | ? | ? |
By morphology, physiological and biochemical test and 16srDNA strain identification, according to " uncle Jie Shi determinative bacteriology handbook the 9th edition, determine that at last bacterial strain L7-13 is lactobacterium casei (Lactobacillus casei), and name into lactobacterium casei L7-13 (Lactobacillus casei L7-13).This bacterial strain is stored in China Committee for Culture Collection of Microorganisms's common micro-organisms center, and registering on the books is numbered: CGMCC NO.3993.
Embodiment 2:
Cultural method example one: the cultivation of lactobacterium casei (Lactobacillus casei): L7-13 cultivates to lactobacterium casei (Lactobacillus casei), culture medium prescription: solvent is water, and glucose 10.0g/L, oligofructose 10.0g/L, xylo-oligosaccharide 10.0g/L, soy peptone 10.0g/L, yeast soak powder 10.0g/L, beef powder 5.0g/L, dipotassium hydrogen phosphate 0.5g/L, trisodium citrate 0.5g/L, ammonium citrate 0.1g/L, MgSO
47H
2O 0.1g/L, MnSO
44H
2O 0.1g/L, tween 80 0.1mL/L; Cultivate 36 littlely under pH4.5,30 ℃ of conditions of temperature, thalli growth is good.The above centrifugal collection thalline of 4000rpm obtains wet bacterium mud, and then obtained by freeze drying freeze-dried vaccine powder.
Embodiment 3:
Cultural method example two: the cultivation of lactobacterium casei (Lactobacillus casei): L7-13 cultivates to lactobacterium casei (Lactobacillus casei), culture medium prescription: solvent is water, and glucose 45.0g/L, oligofructose 30.0g/L, xylo-oligosaccharide 30.0g/L, soy peptone 20.0g/L, yeast soak powder 30.0g/L, beef powder 20.0g/L, dipotassium hydrogen phosphate 2.0g/L, trisodium citrate 2.0g/L, ammonium citrate 2.0g/L, MgSO
47H
21.0g/L, MnSO
44H
20.5g/L, tween 80 10mL/L; Cultivate the 28 centrifugal 15min of little 5000rpm under pH5.5,35 ℃ of conditions of temperature, collect thalline, obtain wet bacterium mud, and then obtained by freeze drying freeze-dried vaccine powder.
Cultural method example three: the cultivation of lactobacterium casei (Lactobacillus casei): L7-13 cultivates to lactobacterium casei (Lactobacillus casei), culture medium prescription: solvent is water, and glucose 80.0g/L, oligofructose 50.0g/L, xylo-oligosaccharide 50.0g/L, soy peptone 30.0g/L, yeast soak powder 50.0g/L, beef powder 30.0g/L, dipotassium hydrogen phosphate 3.0g/L, trisodium citrate 3.0g/L, ammonium citrate 3.0g/L, MgSO
47H
22.0g/L, MnSO
44H
21.0g/L, tween 80 20mL/L; Cultivated 18 hours under pH6.5,42 ℃ of conditions of temperature, thalli growth is good.The centrifugal 15min of 5000rpm collects thalline, obtains wet bacterium mud, and then obtained by freeze drying freeze-dried vaccine powder.
Claims (4)
1. a lactobacterium casei (Lactobacillus casei L7-13), this bacterial strain are stored in China Committee for Culture Collection of Microorganisms's common micro-organisms center, and registering on the books is numbered: CGMCC NO.3993.
2. a kind of lactobacterium casei according to claim 1 (Lactobacillus casei L7-13), it is characterized in that: described lactobacterium casei morphological feature is: gram-positive microorganism, do not produce gemma, atrichia, do not move, bacterium colony is coarse, is canescence or little yellow.
3. a kind of lactobacterium casei according to claim 1 (Lactobacillus casei L7-13), it is characterized in that: the 16S rDNA of described lactobacterium casei (16S rDNA) total order is classified the No.1 as sequence table SEQ ID as.
4. the substratum of a kind of lactobacterium casei according to claim 1 (Lactobacillus casei L7-13), it is characterized in that, fill a prescription as follows: solvent is water, and glucose 10.0-80.0g/L, oligofructose 10.0-50.0g/L, xylo-oligosaccharide 10.0-50.0g/L, soy peptone 10.0-30.0g/L, yeast soak powder 10.0-50.0g/L, beef powder 5.0-30.0g/L, dipotassium hydrogen phosphate 0.5-3.0g/L, trisodium citrate 0.5-3.0g/L, ammonium citrate 0.1-3.0g/L, MgSO
47H
2O 0.1-2.0g/L, MnSO
44H
2O0.1-1.0g/L, tween 80 0.1-20mL/L; Cultivated 18-36 hour under pH4.5-6.5, temperature 30-42 ℃ condition, thalli growth is good.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103031263A (en) * | 2012-12-28 | 2013-04-10 | 哈尔滨美华生物技术股份有限公司 | Lactobacillus rhamnosus, cultivation of lactobacillus rhamnosus and microcapsule method |
| CN110669697A (en) * | 2019-10-31 | 2020-01-10 | 江苏微康生物科技有限公司 | Lactobacillus casei for high yield of short-chain fatty acid, culture method and application thereof |
| CN116622559A (en) * | 2023-05-10 | 2023-08-22 | 江苏新申奥生物科技有限公司 | Lactobacillus casei for producing acetaldehyde dehydrogenase, anti-alcohol probiotic composition and preparation method thereof |
-
2012
- 2012-12-28 CN CN2012105787404A patent/CN103114052A/en active Pending
Non-Patent Citations (2)
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| LIU,W.ET AL.: "Lactobacillus casei strain IMAUFB059 16S ribosomal RNA gene, partial sequence", 《GENBANK》 * |
| 孙天昊等: "干酪乳杆菌LC_STH_13高密度培养基优化", 《农产品加工》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103031263A (en) * | 2012-12-28 | 2013-04-10 | 哈尔滨美华生物技术股份有限公司 | Lactobacillus rhamnosus, cultivation of lactobacillus rhamnosus and microcapsule method |
| CN110669697A (en) * | 2019-10-31 | 2020-01-10 | 江苏微康生物科技有限公司 | Lactobacillus casei for high yield of short-chain fatty acid, culture method and application thereof |
| CN116622559A (en) * | 2023-05-10 | 2023-08-22 | 江苏新申奥生物科技有限公司 | Lactobacillus casei for producing acetaldehyde dehydrogenase, anti-alcohol probiotic composition and preparation method thereof |
| CN116622559B (en) * | 2023-05-10 | 2023-12-01 | 江苏新申奥生物科技有限公司 | Lactobacillus casei for producing acetaldehyde dehydrogenase, anti-alcohol probiotic composition and preparation method thereof |
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Application publication date: 20130522 |