CN105495483A - Method for making bacteriostatic-agent dry powder with pickle brine - Google Patents
Method for making bacteriostatic-agent dry powder with pickle brine Download PDFInfo
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- CN105495483A CN105495483A CN201511002288.7A CN201511002288A CN105495483A CN 105495483 A CN105495483 A CN 105495483A CN 201511002288 A CN201511002288 A CN 201511002288A CN 105495483 A CN105495483 A CN 105495483A
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- pickles
- dry powder
- bacteriostatic
- agent dry
- bacteriostatic agent
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- 235000021110 pickles Nutrition 0.000 title claims abstract description 78
- 239000000022 bacteriostatic agent Substances 0.000 title claims abstract description 32
- 239000000843 powder Substances 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 24
- 239000012267 brine Substances 0.000 title abstract description 8
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 title abstract description 8
- 239000006228 supernatant Substances 0.000 claims abstract description 21
- 235000013311 vegetables Nutrition 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 230000003385 bacteriostatic effect Effects 0.000 claims abstract description 15
- 244000052616 bacterial pathogen Species 0.000 claims abstract description 11
- 241000191967 Staphylococcus aureus Species 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 239000000706 filtrate Substances 0.000 claims description 19
- 241001131796 Botaurus stellaris Species 0.000 claims description 17
- 230000005764 inhibitory process Effects 0.000 claims description 15
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 10
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 10
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 10
- 241000186781 Listeria Species 0.000 claims description 7
- 239000008236 heating water Substances 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 239000012266 salt solution Substances 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 241000896292 Odontothrips loti Species 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 239000000243 solution Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 238000000926 separation method Methods 0.000 claims 1
- 238000000855 fermentation Methods 0.000 abstract description 13
- 230000004151 fermentation Effects 0.000 abstract description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 12
- 241000894006 Bacteria Species 0.000 abstract description 11
- 239000004310 lactic acid Substances 0.000 abstract description 6
- 235000014655 lactic acid Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 3
- 241000588724 Escherichia coli Species 0.000 abstract 1
- 206010024641 Listeriosis Diseases 0.000 abstract 1
- 238000005119 centrifugation Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 238000009938 salting Methods 0.000 description 8
- 238000009835 boiling Methods 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 239000012530 fluid Substances 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 108010062877 Bacteriocins Proteins 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000588921 Enterobacteriaceae Species 0.000 description 1
- 101710146739 Enterotoxin Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 231100000678 Mycotoxin Toxicity 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000147 enterotoxin Substances 0.000 description 1
- 231100000655 enterotoxin Toxicity 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 239000002636 mycotoxin Substances 0.000 description 1
- 150000002832 nitroso derivatives Chemical class 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to the field of food processing, and particularly relates to a method for making bacteriostatic-agent dry powder with pickle brine. The method includes the following steps that 1, green vegetables are cut, washed and drained; 2, the green vegetables and salt brine are mixed and put into an incubator to be cultivated for 7-12 days, and the pickle brine is taken; 3, the pickle brine is subjected to water-bath heating for 10 min and naturally cooled, centrifugation is carried out for 5 min through a centrifugal machine, and supernatant liquid is taken; 4, the supernatant liquid is filtered through a filtering film, the pH of filtered liquid is adjusted, then the filtered liquid is subjected to a bacteriostatic test, and supernatant liquid, containing obvious bacteriostatic rings, in the filtered liquid subjected to the bacteriostatic test is subjected to concentration and spray drying to obtain the bacteriostatic-agent dry powder. As the bacteriostatic-agent dry powder is added in the preliminary stage of pickle fermentation, growth of common pickle pathogenic bacteria such as Escherichia coli, staphylococcus aureus and Listeriosis can be inhibited, the number of active lactic acid bacteria in pickles can be increased, and the quality and the safety of the pickles are improved.
Description
Technical field
The invention belongs to food processing field, be specially a kind of method utilizing pickles bittern to make bacteriostatic agent dry powder.
Background technology
Pickles i.e. " brine cure dish " is immersed in the salt solution of low concentration by fresh vegetables, and forming through the fermentation of lactic acid bacteria is brewed, is spontaneous fermentation food often edible in people's daily life.Pickle fermentation is a kind of zymotechnique of lactic acid with more than 2000 year history.Pickle fermentation is lactic fermentation mainly, a large amount of organic acid can be produced in sweat, bacteriocin, probios etc., can regulate animal and human's body intestinal microecology to balance, very useful to the health of body, and helpful digestion, prevent constipation, prevent cell senescence, reduce cholesterol, antitumor and regulate the health keeping and medical function such as human physiological functions.But at the pickle fermentation initial stage, because in yeasting, lactic acid bacteria not yet becomes dominant bacteria, the harmful microorganism such as enterobacteriaceae lactobacteriaceae, fungi will amount reproduction, affect product special flavour, accumulation nitroso compound and generation toxin (as enterotoxin, mycotoxin etc.), have a strong impact on the security of product.Therefore, make pickles at the dominant growth of fermentation initial stage lactic acid bacteria and effectively suppress harmful microorganism to become a great problem in pickled vegetable making process.
For improving quality and the security of China's pickles, by a series of experimental study, invent a kind of method utilizing pickles bittern to make bacteriostatic agent dry powder.By adding the growth that bacteriostatic agent suppresses miscellaneous bacteria at the fermentation initial stage, lactic acid bacteria is bred faster, impart the local flavor of pickles uniqueness and abundant nutritive value.
This patent introduces a kind of method utilizing pickles bittern to make bacteriostatic agent dry powder, bacteriostatic agent is added at the pickle fermentation initial stage, the growth of the common pathogens such as ETEC in pickles, staphylococcus aureus, listeria spp can be suppressed, shorten the time of pickle fermentation simultaneously, add biodiasmin quantity in pickles.Improve quality and the security of pickles.
Summary of the invention
The object of the invention is for above technical problem, there is provided a kind of and pickles making from brine is made bacteriostatic agent powder, can add at the fermentation initial stage of pickles the growth that bacteriostatic agent can suppress miscellaneous bacteria, increase the quantity of biodiasmin in pickles, improve quality and the security of pickles.To use simple, convenient simultaneously, is convenient to store and transport.
To achieve these goals, concrete technical scheme of the present invention is:
Utilize pickles bittern to make a method for bacteriostatic agent dry powder, comprise the following steps:
(1) fresh green vegetables carried out cutting, clean, drain stand-by; Described cutting refers to and green vegetables is cut into bar shaped or bulk, length × wide=2 × 2-4 × 4cm, and described draining refers to and drain to green vegetables surface green vegetables without the obvious globule.
(2) ratio being 1:1 in mass ratio by green vegetables and salt solution mixes, and the salinity of salt solution is 1%-5%, then puts into after 20-35 DEG C of incubator cultivates 7-12 days and gets pickles water;
(3) pickles water is put into 80-90 DEG C of water heating water bath 10min, naturally cool to 10-30 DEG C, with 10000r/min centrifuge 5min, get supernatant;
(4) supernatant is carried out filtration treatment by the filter membrane that aperture is 0.2-0.5 μm, with NaOH and HCl, the pH value of filtrate is adjusted to 6-7, then filtrate is carried out bacteriostatic test;
(5) have the supernatant of obvious inhibition zone to concentrate by the filtrate of carrying out bacteriostatic test, and Direct spraying drying is made into bacteriostatic agent.Described concentrates supernatant, and its mass percentage being concentrated into solid content in solution is 50-80%.Spraying dry, the inlet temperature of its drier is 120-150 DEG C; Outlet temperature is 98-110 DEG C.
Described green vegetables are Chinese cabbage.Described bacteriostatic test refers to the growth of the pathogenic bacteria suppressing common in the pickles such as ETEC, staphylococcus aureus, listeria spp with filtered fluid.The size of inhibition zone is observed by Odontothrips loti.Occur that obvious inhibition zone illustrates in pickles water and contain antibacterial substance, occur that the filtrate of obvious inhibition zone is used for making bacteriostatic agent.
Good effect of the present invention is:
(1), pickles making from brine is made bacteriostatic agent powder, the growth of pathogenic bacteria common in pickles such as can suppressing ETEC, staphylococcus aureus, listeria spp is added at the fermentation initial stage of pickles, increase the quantity of biodiasmin in pickles, improve quality and the security of pickles.
(2), use simply, conveniently, be convenient to store and transport.
Detailed description of the invention
Below in conjunction with instantiation, explanation is explained in detail to the present invention.
Embodiment 1:
Utilize pickles bittern to make a method for bacteriostatic agent dry powder, comprise the following steps:
1) fresh Chinese cabbage carried out the bulk being cut into 2cm*2cm, then carry out cleaning, drain surface to green vegetables without stand-by during the obvious globule.
2) prepare the pickle jar of 2.5L sterilizing, in pickle jar, add 1100g Chinese cabbage, the running water boiling cool to room temperature is configured to the salting liquid that salinity is 4%, then add 1100g acid mist salting liquid wherein.Then put into 20-30 DEG C of incubator and cultivate 11 days to obtain pickles water.
3) draw the pickles water of 5ml, pickles water is put into 80-90 DEG C of water heating water bath 10min, be cooled to 10-30 DEG C, with 10000r/min centrifuge 5min, get supernatant.
4) supernatant is carried out filtration treatment by the filter membrane that aperture is 0.30 μm, the pH value of adjustment filtrate is 6-7, then filtrate is carried out bacteriostatic test.
Bacteriostatic test is the growth suppressing pathogenic bacteria common in the pickles such as ETEC, staphylococcus aureus, listeria spp with filtered fluid.The size of inhibition zone is observed by punch method.With 3 kinds of pathogenic bacteria for obvious inhibition zone has appearred in indicator bacteria result, inhibition zone is 15.75mm.
5) supernatant is carried out concentrated Direct spraying drying and be made into bacteriostatic agent powder.
Embodiment 2:
Utilize pickles bittern to make a method for bacteriostatic agent dry powder, comprise the following steps:
1) fresh Chinese cabbage carried out the bulk being cut into 3cm*3cm, then carry out cleaning, drain surface to green vegetables without stand-by during the obvious globule.
2) pickle jar of 2.5L sterilizing is prepared, 1100g Chinese cabbage is added in pickle jar, the running water boiling cool to room temperature is configured to the salting liquid that salinity is 5%, then adds the salting liquid of 1100g wherein, then put into 20-30 DEG C of incubator and cultivate 11 days to obtain pickles water.
3) draw the pickles water of 5ml, pickles water is put into 80-90 DEG C of water heating water bath 10min, be cooled to 10-30 DEG C, with 10000r/min centrifuge 5min, get supernatant.
4) supernatant is carried out filtration treatment by the filter membrane that aperture is 0.30 μm, the pH value of adjustment filtrate is 6-7, then filtrate is carried out bacteriostatic test.
Bacteriostatic test is the growth suppressing pathogenic bacteria common in the pickles such as ETEC, staphylococcus aureus, listeria spp with filtered fluid.The size of inhibition zone is observed by punch method.With 3 kinds of pathogenic bacteria for obvious inhibition zone has appearred in indicator bacteria result, inhibition zone is 14.85mm.
5) supernatant is carried out concentrated Direct spraying drying and be made into bacteriostatic agent.
Embodiment 3:
Utilize pickles bittern to make a method for bacteriostatic agent dry powder, comprise the following steps:
1) fresh Chinese cabbage carried out the bulk being cut into 3cm*3cm, then carry out cleaning, drain surface to green vegetables without stand-by during the obvious globule.
2) prepare the pickle jar of 2.5L sterilizing, in pickle jar, add 1100g Chinese cabbage, the running water boiling cool to room temperature is configured to the salting liquid that salinity is 10%.Add the salting liquid of 1100g more wherein, put into 20-30 DEG C of incubator and cultivate 11 days to obtain pickles water.
3) draw the pickles water of 5ml, pickles water is put into 80-90 DEG C of water heating water bath 10min, be cooled to 10-30 DEG C, with 10000r/min centrifuge 5min, get supernatant.
4) supernatant is carried out filtration treatment by the filter membrane that aperture is 0.30 μm, the pH value of adjustment filtrate is 6-7, then filtrate is carried out bacteriostatic test.
Bacteriostatic test is the growth suppressing pathogenic bacteria common in the pickles such as ETEC, staphylococcus aureus, listeria spp with filtered fluid.The size of inhibition zone is observed by punch method.With 3 kinds of pathogenic bacteria for indicator bacteria result does not have obvious inhibition zone.Illustrate that the antibacterial substance that produces in pickles very little, do not have obvious bacteriostasis.
Embodiment 4:
Utilize pickles bittern to make a method for bacteriostatic agent dry powder, comprise the following steps:
1) fresh Chinese cabbage carried out the bulk being cut into 3cm*3cm, then carry out cleaning, drain surface to green vegetables without stand-by during the obvious globule.
2) prepare the pickle jar of 2.5L sterilizing, in pickle jar, add 1100g Chinese cabbage, then the running water boiling cool to room temperature is configured to the salting liquid that salinity is 2%, add 1100g salting liquid wherein.Put into 20-30 DEG C of incubator and cultivate 11 days to obtain pickles water.
3) draw the pickles water of 20ml, pickles water is put into 80-90 DEG C of water heating water bath 10min, be cooled to 10-30 DEG C, with 10000r/min centrifuge 5min, get supernatant.
4) supernatant is carried out filtration treatment by the filter membrane that aperture is 0.30 μm.
5) get filtrate 50ml, ETEC liquid, to 6-7, is inoculated in filtrate with 2% inoculum concentration, observes the time-to-live of ETEC by adjustment filtrate pH value.Within every 3 hours, detect an ETEC.
Result of the test: the ETEC of living in filtrate after 9h disappears.
Claims (8)
1. utilize pickles bittern to make a method for bacteriostatic agent dry powder, it is characterized in that comprising the following steps:
(1) fresh green vegetables carried out cutting, clean, drain stand-by;
(2) by green vegetables and salt solution in mass ratio for the ratio of 1:1 mix, then put into 20-35 DEG C of incubator cultivate 7-12 days after the separation of dish liquid get pickles water;
(3) pickles water is put into 80-90 DEG C of water heating water bath 10min, naturally cool to 10-30 DEG C, with 10000r/min centrifuge 5min, get supernatant;
(4) supernatant is carried out filtration treatment by the filter membrane that aperture is 0.2-0.5 μm, the pH value of adjustment filtrate is 6-7, then filtrate is carried out bacteriostatic test;
(5) have the supernatant of obvious inhibition zone to concentrate by the filtrate of carrying out bacteriostatic test, and Direct spraying drying is made into bacteriostatic agent dry powder.
2. the method utilizing pickles bittern to make bacteriostatic agent dry powder according to claim 1, is characterized in that: the green vegetables described in step 1) are Chinese cabbage.
3. the method utilizing pickles bittern to make bacteriostatic agent dry powder according to claim 1, is characterized in that: the cutting of carrying out described in step 1) refers to and is cut into bar shaped or bulk, drains to refer to and drain to vegetable surface vegetables without the obvious globule.
4. the method utilizing pickles bittern to make bacteriostatic agent dry powder according to claim 1, is characterized in that: step 2) described in salt solution, its salinity is 1%-5%.
5. the method utilizing pickles bittern to make bacteriostatic agent dry powder according to claim 1, it is characterized in that: described concentrates supernatant, its mass percentage being concentrated into solid content in solution is 50-80%.
6. the method utilizing pickles bittern to make bacteriostatic agent dry powder according to claim 1, it is characterized in that: the spraying dry described in step 5), the inlet temperature of its drier is 120-150 DEG C; Outlet temperature is 98-110 DEG C.
7. the method utilizing pickles bittern to make bacteriostatic agent dry powder according to claim 1, it is characterized in that: described bacteriostatic test refers to the growing state being observed the pathogenic bacteria that pickles are common in filtrate by Odontothrips loti, and observe the size of inhibition zone, occur that the filtrate of obvious inhibition zone is used for making bacteriostatic agent.
8. the method utilizing pickles bittern to make bacteriostatic agent dry powder according to claim 7, is characterized in that: the common pathogenic bacteria of described pickles are ETEC, staphylococcus aureus, listeria spp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511002288.7A CN105495483A (en) | 2015-12-29 | 2015-12-29 | Method for making bacteriostatic-agent dry powder with pickle brine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511002288.7A CN105495483A (en) | 2015-12-29 | 2015-12-29 | Method for making bacteriostatic-agent dry powder with pickle brine |
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| CN105495483A true CN105495483A (en) | 2016-04-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201511002288.7A Pending CN105495483A (en) | 2015-12-29 | 2015-12-29 | Method for making bacteriostatic-agent dry powder with pickle brine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174570A (en) * | 2016-10-17 | 2016-12-07 | 四川东坡中国泡菜产业技术研究院 | A kind of method utilizing Pickles water to make nourishing capsule granule |
| CN109381380A (en) * | 2018-09-28 | 2019-02-26 | 四川东坡中国泡菜产业技术研究院 | A method of foot bath solution is prepared using pickled vegetable fermentation liquor |
| CN113973848A (en) * | 2021-10-29 | 2022-01-28 | 辽宁省农业科学院 | Preparation method and application of pickled Chinese cabbage fermentation waste liquid bacteriostatic agent |
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| CN104719811A (en) * | 2015-02-13 | 2015-06-24 | 四川东坡中国泡菜产业技术研究院 | Method for producing pickle by shallow fermentation |
| CN104988099A (en) * | 2015-07-29 | 2015-10-21 | 四川大学 | Method for producing lactic acid bacteria agent and bacteriocin by using salted vegetable wastewater |
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2015
- 2015-12-29 CN CN201511002288.7A patent/CN105495483A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104719811A (en) * | 2015-02-13 | 2015-06-24 | 四川东坡中国泡菜产业技术研究院 | Method for producing pickle by shallow fermentation |
| CN104988099A (en) * | 2015-07-29 | 2015-10-21 | 四川大学 | Method for producing lactic acid bacteria agent and bacteriocin by using salted vegetable wastewater |
Non-Patent Citations (1)
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174570A (en) * | 2016-10-17 | 2016-12-07 | 四川东坡中国泡菜产业技术研究院 | A kind of method utilizing Pickles water to make nourishing capsule granule |
| CN109381380A (en) * | 2018-09-28 | 2019-02-26 | 四川东坡中国泡菜产业技术研究院 | A method of foot bath solution is prepared using pickled vegetable fermentation liquor |
| CN109381380B (en) * | 2018-09-28 | 2021-08-17 | 四川东坡中国泡菜产业技术研究院 | Method for preparing foot bath liquid by utilizing pickle fermentation liquid |
| CN113973848A (en) * | 2021-10-29 | 2022-01-28 | 辽宁省农业科学院 | Preparation method and application of pickled Chinese cabbage fermentation waste liquid bacteriostatic agent |
| CN113973848B (en) * | 2021-10-29 | 2023-02-03 | 辽宁省农业科学院 | Preparation method and application of pickled Chinese cabbage fermentation waste liquid bacteriostatic agent |
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Application publication date: 20160420 |
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