CN104489097B - Biodiasmin or the heat of probiotics and convective drying protective agent and preparation method thereof - Google Patents
Biodiasmin or the heat of probiotics and convective drying protective agent and preparation method thereof Download PDFInfo
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- CN104489097B CN104489097B CN201410687788.8A CN201410687788A CN104489097B CN 104489097 B CN104489097 B CN 104489097B CN 201410687788 A CN201410687788 A CN 201410687788A CN 104489097 B CN104489097 B CN 104489097B
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- 238000001035 drying Methods 0.000 title claims abstract description 55
- 239000006041 probiotic Substances 0.000 title claims abstract description 45
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 45
- 239000003223 protective agent Substances 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000008267 milk Substances 0.000 claims abstract description 50
- 210000004080 milk Anatomy 0.000 claims abstract description 50
- 235000013336 milk Nutrition 0.000 claims abstract description 49
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229910001424 calcium ion Inorganic materials 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 16
- 235000013365 dairy product Nutrition 0.000 claims abstract description 5
- 102000014171 Milk Proteins Human genes 0.000 claims abstract description 4
- 108010011756 Milk Proteins Proteins 0.000 claims abstract description 4
- 235000021239 milk protein Nutrition 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims description 24
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 10
- 229910052791 calcium Inorganic materials 0.000 claims description 10
- 239000011575 calcium Substances 0.000 claims description 10
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 8
- 239000001110 calcium chloride Substances 0.000 claims description 8
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 8
- 238000000265 homogenisation Methods 0.000 claims description 8
- 238000013019 agitation Methods 0.000 claims description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 2
- 102000002322 Egg Proteins Human genes 0.000 claims description 2
- 108010000912 Egg Proteins Proteins 0.000 claims description 2
- 235000014103 egg white Nutrition 0.000 claims description 2
- 210000000969 egg white Anatomy 0.000 claims description 2
- 238000002604 ultrasonography Methods 0.000 claims 1
- 241000894006 Bacteria Species 0.000 abstract description 37
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 32
- 238000004519 manufacturing process Methods 0.000 abstract description 18
- 235000014655 lactic acid Nutrition 0.000 abstract description 16
- 239000004310 lactic acid Substances 0.000 abstract description 15
- 239000011814 protection agent Substances 0.000 abstract description 3
- 238000005345 coagulation Methods 0.000 abstract description 2
- 230000004083 survival effect Effects 0.000 description 18
- 230000000694 effects Effects 0.000 description 7
- 239000000047 product Substances 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 238000001694 spray drying Methods 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 238000004108 freeze drying Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 230000000529 probiotic effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 241000917009 Lactobacillus rhamnosus GG Species 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 108010076039 Polyproteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 206010057040 Temperature intolerance Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- -1 and by heating Chemical compound 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical class [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- 235000011001 calcium citrates Nutrition 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical class [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 238000003889 chemical engineering Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010960 commercial process Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000007859 condensation product Substances 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008543 heat sensitivity Effects 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 229940059406 lactobacillus rhamnosus gg Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000002633 protecting effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 210000002356 skeleton Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The present invention relates to biodiasmin or the heat of probiotics and convective drying protective agent and preparation method thereof; application of this drying protectant in the dairy products of lactic acid bacteria or probiotics; the inventive method is by increasing the calcium ion in milk; then milk protein is produced heat-coagulation phenomenon, then the milk homogeneous containing cohesion albumen is obtained into final protective agent by modes such as high pressure, stirrings.Protectant preparation method operation is simple；In contrast to the milk not processed, it is higher to increase the milk drying efficiency of this drying protectant, avoids the operation that other coordinating protection agent are concentrated or added to milk, can effectively save production cost；Meanwhile this drying protectant has significant raising to the Thermal protection power of lactic acid bacteria and probiotics, and convective drying protection.
Description
Technical field
The present invention relates to biodiasmin or the heat and the protectant preparation method of convective drying of probiotics, and pass through this
A kind of biodiasmin made from method or the heat and convective drying protective agent of probiotics, and such a drying protectant is in lactic acid bacteria
Or the application in the dairy products of probiotics.
Background technology
With the raising of our people's level of consumption, health diet and functional food are increasingly favored.As important
One of functional food, lactic acid bacteria product is of increased attention, especially has in lactic acid bacteria by clinical verification
Clearly the probiotics strain of " prebiotic " function, its market demand are even more more and more prosperous.
However, the heat sensitivity due to bacterial cell in itself, the at present such production containing active bacteria cell of industrialized production
Product are more likely to using freezing and cryogenic technique, such as the production for probiotics bacterium powder, in order to ensure product to a greater degree
The activity of middle bacterium, most of mechanism that produces select to carry out the production of bacterium powder using Freeze Drying Technique.However, freeze-drying skill
The production cost of art is high, and because the production model of batch-type, the production cycle of freeze-drying are grown, yield is also relatively low.This
Also result in that the price of probiotics bacterium powder product in the market is higher, be increasingly difficult to cater to the growing market demand.
By contrast, supply and demand of more ripe commercial processes all containing heat treatment, such as production activity
For bacterium powder, considering from production angle, high temperature drying or convective drying contrast Freeze Drying Technique have many advantages, such as
Spray drying and fluidized bed drying.By taking spray drying as an example, power-product is produced using the technology, production cost is low, can be achieved
Continuous production, thus it is with short production cycle, and yield is high.At present, spray drying technology widely apply with the production of milk powder,
Meanwhile also successfully applied to the production of some heat-sensitive drugs and food granule.However, most lactic acid bacteria and probiotics
Cell heat resistance is poor, is related in spray drying etc. in hot production process and significantly loss of activity occurs, and this
Become and produce high-activity lactic acid bacteria or the bottleneck of probiotic products currently with these processes.
Some existing research reports are directed to finding the protection carrier of suitable bacterium cell, so as in thermal process and to draining off
The survival rate of bacterium cell is improved in dry production process.In these reports, milk is more conventional lactic acid bacteria and probiotics
Protect carrier.However, in the industrial productions such as the spray drying of reality, rely solely on milk and lactic acid bacteria or probiotics are protected
The effect of shield still has gap compared with temperature production technology.Compared to maltodextrin, starch etc. is added in milk, other are assisted
Same protective agent, it is very rare to improve research report of the milk itself to bacterium cytoprotection ability using simple method.The opposing party
Face, calcium are one of indispensable elements of human body, and suitably replenishing the calcium, it is all to be brought to human skeleton, blood, nervous system etc.
More benefits.And milk is then the important sources of human body supplement calcium.Meanwhile some research it has also been found that, clinically take simultaneously
Absorption of the human body to calcium can not only be increased with calcium complement agent and active probiotic medicine, moreover it is possible to the effect of strengthening probiotics medicine.
The content of the invention
In order to solve above-mentioned problem, the invention discloses the heat of a kind of biodiasmin or probiotics and to draining off
Then dry protectant preparation method, the inventive method make milk protein produce heat-coagulation by increasing the calcium ion in milk
Phenomenon, then the milk homogeneous containing cohesion albumen is obtained into final protective agent by modes such as high pressure, stirrings.This is protectant
Preparation method operation is simple；In contrast to the milk not processed, it is higher to increase the milk drying efficiency of this drying protectant, avoids
The operation of other coordinating protection agent is concentrated or added to milk, can effectively save production cost；Meanwhile this dry-run protection
Agent has significant raising to the Thermal protection power of lactic acid bacteria and probiotics, and convective drying protection.
Biodiasmin or the heat and the protectant preparation method of convective drying of probiotics, it is characterised in that including following step
Suddenly：
(1) calcium ion is added：Normal temperature milk is taken, adds calcium ion thereto, the concentration range for making calcium ion in milk is
0.1mmol/L to 50mmol/L, obtain adding calcium milk；
(2) it is heat-treated：Obtained in step (1) plus calcium Milk During Heating to albumen is produced into cohesion, obtained containing cohesion egg
White milk；
(3) homogenization：The milk containing cohesion albumen that step (2) is obtained is carried out at homogeneous by mechanical means
Reason.
Calcium ion in step (1) is provided by calcium chloride.
Heat treatment mode in step (2) is：Milk by magnetic agitation to 60 DEG C, 60 DEG C of keeping temperature, to milk
Albumen produces cohesion.
Mechanical means in step (3) selects high-pressure stirring, ultrasonic method or high-pressure homogeneous instrument.
A kind of biodiasmin or the heat and convective drying protective agent of probiotics, it is characterised in that：By as previously discussed
Method, adding calcium ion and heat treatment condenses albumen, then is made by homogenization.
Application of the above-described drying protectant in the dairy products of lactic acid bacteria or probiotics.
The present invention in milk by adding calcium ion, and by heating, calcium ion induction milk forms albumen at high temperature
Condensation product, after homogenization, the milk of calcium addition can effectively reduce lactic acid bacteria or probiotics in heat and convective drying
Thalline damages, and significantly increases the residual activity of lactic acid bacteria or probiotics after thermal technology's sequence and convective drying process.
Lactic acid bacteria or probiotics are suspended in the protective agent of the present invention, by water bath with thermostatic control and the experiment pair of single droplet drying
It carries out heat treatment and convective drying processing, with the lactic acid bacteria after spread plate method detection process or the viable count of probiotics.Knot
Fruit shows that the protective agent of the present invention in contrast to the milk without processing, has superior protecting effect to bacterium cell.In convection current
In drying experiment, compared to undressed milk, protective agent of the invention possesses higher drying efficiency, under the same conditions
It is more beneficial for drying.
Embodiment
With reference to embodiment, the present invention is furture elucidated.It should be understood that following embodiments are only used for
The bright present invention rather than limitation the scope of the present invention.
Specific embodiment 1：
It is prepared by protective agent：1.1g calcium chloride (being approximately equal to 10mmol/L calcium ions) is added in 100mL milk, at 25 DEG C
Magnetic agitation 30min, as at 60 DEG C heat 15min to milk protein produce cohesion, using high-pressure homogeneous instrument by this contain it is solidifying
The milk of polyprotein is cooked homogenization and obtains required protective agent.
Strains tested：Lactobacillus rhamnosus GG (preserving number ATCC53101, hereinafter referred to as LGG, special
Profit number is that careless mistake discloses in US 4839281 (A)) and Lactobacillus casei Zhang (preserving number CGMCC 1697, with
Lower abbreviation LZ, careless mistake discloses in Patent No. CN 101144062A), this two plants of bacterium are all commercialized and can bought.
It is prepared by bacteria suspension：Two plants of bacterium are further cultured for the 24h in MRS after activating 12h respectively with MRS culture mediums at 37 DEG C.Will
The fermented liquid of 1mL two plants of bacterium, which is respectively placed under 8000rpm, centrifuges 15min, and abandoning supernatant collects bacterium cell.By two plants of bacterium
Bacterium cell washed with physiological saline under identical centrifugal condition after be resuspended in respectively in the protective agent of 1mL the invention described above be made
Bacteria suspension.Meanwhile the bacterium cell for two plants of bacterium for obtaining same method is resuspended in the untreated milk of 1mL respectively, make
Heat treatment experiment is participated in for control group.
Water bath with thermostatic control is heat-treated：By thermostat water bath temperature setting at 90 DEG C.Reach after temperature is set, above-mentioned hang is had into bacterium
Sample be put into thermostat water bath and heat 60s, the sample after heating is immediately placed in ice-water bath the 2min that cools.
Single drop convective drying：Bacteria suspension list droplet size is 2 μ L, air velocity 0.75m/s, gas temperature 90
DEG C, 60s is being dried, sampling and testing, specific drying process and drop measurement of water-content coefficient are distinguished when 120s, 180s according to Fu, N.,
Woo, M.W. et al. method are carried out.(Fu, N., Woo, M.W. et al. method refer to Fu, N., Woo, M.W., Lin,
S.X.Q.,Zhou,Z.,and Chen,X.D.Reaction engineering approach(REA)to model the
drying kinetics of droplets with different initial sizes-experiments and
analysis.Chemical Engineering Science 2011；66:1738–1747.)
Remaining viable count test uses traditional spread plate method, before heat treatment and single droplet drying, the initial live of two plants of bacterium
Bacteria concentration is about 109CFU/mL, the experimental result after heat treatment and single droplet drying are as shown in table 1.1. liang of probiotics of table exist
Survival rate after heat treatment and survival rate and water-cut variation during single drop convective drying
From experimental result as can be seen that the protective agent of the present invention is significantly stronger than to the heat protective effect of two probiotics and do not passed through
Cross the milk of processing；And during convective drying, the protective agent can not only effectively improve the remaining survival rate of probiotics, moreover it is possible to
The drying efficiency of particle is improved under the conditions of identical convective drying.
Following specific embodiments, which contrast undressed milk, can realize higher heat, convective drying protection, and
Higher drying efficiency：
Specific embodiment 2：5.5g calcium chloride (being approximately equal to 50mmol/L calcium ions) is added in 100mL milk, at 60 DEG C
10min is heated, other operations are the same as specific embodiment 1.
The survival rate of 2. liang of probiotics of table after heat treatment and the survival rate during single drop convective drying and
Water-cut variation
Specific embodiment 3：The addition 0.11g calcium chloride (being approximately equal to 0.1mmol/L calcium ions) in 100mL milk, 60 DEG C
Lower heating 30min, other operations are the same as specific embodiment 1.
The survival rate of 3. liang of probiotics of table after heat treatment and the survival rate during single drop convective drying and
Water-cut variation
Specific embodiment 4：0.11g calcium chloride is added in 100mL milk, 10min is heated at 90 DEG C, other operations are the same as tool
Body embodiment 1.
The survival rate of 4. liang of probiotics of table after heat treatment and the survival rate during single drop convective drying and
Water-cut variation
Specific embodiment 5：1.1g calcium chloride is added in 100mL milk, 10min is heated at 90 DEG C, is stirred using high shear
Mix instrument and homogenization is carried out to the milk of the albumen containing cohesion, other operations are the same as specific embodiment 1.
The survival rate of 5. liang of probiotics of table after heat treatment and the survival rate during single drop convective drying and
Water-cut variation
Specific embodiment 6：1.1g calcium chloride is added in 100mL milk, 10min is heated at 90 DEG C, utilizes ultrasonic probe
Homogenization is carried out to the milk of the albumen containing cohesion, other operations are the same as specific embodiment 1.
The survival rate of 6. liang of probiotics of table after heat treatment and the survival rate during single drop convective drying and
Water-cut variation
Specific embodiment 7：0.30g calcium lactates (about 10mmol calcium ions) are added in 100mL milk, are heated at 60 DEG C
30min, other operations are the same as specific embodiment 1.
The survival rate of 7. liang of probiotics of table after heat treatment and the survival rate during single drop convective drying and
Water-cut variation
Specific embodiment 8：The addition 0.05g calcium citrates (being approximately equal to 0.3mmol calcium ions) in 100mL milk, 90 DEG C
Lower heating 30min, other operations are the same as specific embodiment 1.
The survival rate of 8. liang of probiotics of table after heat treatment and the survival rate during single drop convective drying and
Water-cut variation
Technological means disclosed in the present invention program is not limited only to the technological means disclosed in above-mentioned technological means, in addition to
Formed technical scheme is combined by above technical characteristic.
Claims (8)
1. the heat and the protectant preparation method of convective drying of probiotics, it is characterised in that comprise the following steps：
Step（1）：Add calcium ion：Normal temperature milk is taken, adds calcium ion thereto, the concentration range for making calcium ion in milk is
0.1 mmol/L to 50 mmol/L, obtain adding calcium milk；
Step（2）：Heat treatment：By step（1）In obtain plus calcium Milk During Heating to albumen produce cohesion, obtain containing condense egg
White milk；Heat treatment mode is：Milk, to 60 DEG C, 60 DEG C of keeping temperature, produces solidifying by magnetic agitation to milk protein
It is poly-；
Step（3）：Homogenization：By step（2）The obtained milk containing cohesion albumen is carried out at homogeneous by mechanical means
Reason.
2. the heat and the protectant preparation method of convective drying of probiotics according to claim 1, it is characterised in that described
Step（1）In calcium ion provided by calcium chloride.
3. the heat and the protectant preparation method of convective drying of probiotics according to claim 1, it is characterised in that described
Step（3）In mechanical means select high-pressure homogeneous instrument, ultrasound or stirring means.
4. the heat and the protectant preparation method of convective drying, its feature of the probiotics according to any of the above-described claim exist
In the probiotics be biodiasmin.
5. the heat and convective drying protective agent of a kind of probiotics, it is characterised in that：By as described in any of the above claim
Method is made, and adding calcium ion and heat treatment condenses albumen, then is made by homogenization.
6. probiotics according to claim 5 heat and convective drying protective agent, it is characterised in that the probiotics heat and
Convective drying protective agent is the heat and convective drying protective agent of biodiasmin.
7. heat and application of the convective drying protective agent in the dairy products of probiotics as described in claim 5.
8. heat as claimed in claim 6 and application of the convective drying protective agent in the dairy products of biodiasmin.
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| CA3043548A1 (en) | 2016-12-19 | 2018-06-28 | Nestec S.A. | A method of producing a food or beverage product with free divalent cations protein aggregation |
| AU2017384159B2 (en) | 2016-12-19 | 2022-10-20 | Société des Produits Nestlé S.A. | A beverage product with free divalent cations protein aggregation and a method producing thereof |
| AU2017384154B2 (en) | 2016-12-19 | 2022-06-16 | Société des Produits Nestlé S.A. | A method of producing a dairy concentrate with free divalent cations protein aggregation |
| AU2018277283B2 (en) | 2017-06-01 | 2024-04-18 | Societe Des Produits Nestle S.A. | A method of producing a food or beverage product with free divalent cations dairy and plant protein aggregation |
| CN107194113B (en) * | 2017-06-15 | 2021-02-23 | 福建中烟工业有限责任公司 | Roller drying experimental equipment and method for establishing tobacco roller drying REA model |
| CN109527580A (en) * | 2018-10-12 | 2019-03-29 | 苏州大学 | A method of preparing high-activity probiotics powder |
| CN110129217B (en) * | 2019-04-22 | 2021-07-23 | 华中农业大学 | Method for improving heat resistance of lactic acid bacteria and application |
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