CN105594854A - Yogurt fermentation bacterial agent, full-bacterial yogurt and preparation method of full-bacterial yogurt - Google Patents
Yogurt fermentation bacterial agent, full-bacterial yogurt and preparation method of full-bacterial yogurt Download PDFInfo
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Abstract
The present invention discloses a yogurt fermentation bacterial agent, a full-bacterial yogurt and a preparation method of the full-bacterial yogurt, wherein the components of the yogurt fermentation agent comprise, by weight, 10% of Lactobacillus casei, 10% of Lactobacillus plantarum, 10% of Bacillus bulgaricus, 15% of Lactobacillus paracasei, 15% of Lactobacillus rhamnosus, 5% of lactobacillus helveticus, 5% of Lactobacillus acidophilus, 5% of Bifidobacterium bifidum, 5% of Bifidobacterium longum, 5% of Bifidobacterium lactis, 5% of Bifidobacterium breve, 5% of Bifidobacterium infantis, and 5% of Streptococcus thermophilus. According to the yogurt fermentation bacterial agent of the present invention, the excellent biological characteristics and the physiological functions of every stains are utilized to participate into all stages of the intestinal tract barrier system of human body, various floras can grow in a balanced manner and are complement each other, the dissolving damage of the digestive juice on the single bacterial colony passing through the digestive tract is avoided, and the number of the bacterial colonies having the probiotic function is ensured.
Description
Technical field
The present invention relates to microbial fermentation technology field, particularly a kind of Yoghourt fermentation microbial inoculum, full bacteria yoghurtAnd preparation method thereof.
Background technology
Yoghourt comes from Bulgaria, be the earliest a kind of nutritious, be easy to digestion beverage among the people. Research knotFruit proof, Yoghourt is conducive to human health and long-lived reason is: Yoghourt can strengthen immune function of human body, fallsThe level of low serum cholesterol. Experiment showed, that even need not any medicine in the situation that, every food and drink be usedApproximately 240 grams of Yoghourts, after one week, visible cholesterol reduces, and often drinks Yoghourt and can promote intestinal movement, softening fermentSeparate colonic contents, increase excrement discharge, Constipation occurs, and is of value to prevent colon cancer.
" Yoghourt " and " lactic acid drink " is two different concepts, and in batching, " Yoghourt " uses pure oxMilk fermentation is made, and belongs to plain chocolate category, its protein content >=2.9%, wherein seasoning yoghurt proteinContent >=2.3%, and milk-contained drink is only containing 1/3 fresh milk, is equipped with water, sweetener, fruit flavor agent, so eggWhite matter content is only less than 1%, and its nutritive value and Yoghourt cannot be mentioned in the same breath, and can not be used for substituting milkOr Yoghourt.
Yoghourt derives from milk fermentation, and the bacterial classification of its fermentation use is probio a bit or adds in leavening againSome probio is fermented. Probio refers to a class intestinal physiology bacterium of the life and health that is beneficial to man,As bifidobacterium adolescentis, bifidobacterium longum, bifidobacterium breve, bifidobacterium infantis, lactobacillus acidophilus, dryThe lactic acid bacterias such as buttermilk bacillus. Current various sour milk product is various in style, have coagulating type, agitating type, noWhich kind of Yoghourt pipe is, its common feature is all to contain lactic acid bacteria, and these lactic acid bacterias are numerous in the enteron aisle of human bodyWhile growing, can secrete the material useful to health, therefore Yoghourt has a lot of benefits to human body.
But most lactic acid bacteria, as ordinary lactic acid bacteria beverage, Yoghourt streptococcus thermophilus and Bao Jia usedWhen the process such as Leah lactobacillus human body alimentary canal, not stomach juice-resistant and bile, most of digested liquid destroys, itsSurvival rate only has 0.01～0.065%, thereby regulating intestinal canal colony balance, improves the prebiotic merits such as intestinal microenvironmentCan be greatly limited. At present, the sour milk products on China's dairy products market is common sour milk zymophyteThe Lactobacillus casei fermentation of adding minute quantity on agent basis forms, active lactobacillus casei in final sour milk productsAnd the content that other beneficial bacteriums fall is very low, do not reach the colony counts of the prebiotic function of performance far away.
Summary of the invention
One aspect of the present invention provides a kind of Yoghourt fermentation microbial inoculum, and constituent comprises: by weight being cheese milkBacillus 10%, lactobacillus plantarum 10%, bacillus bulgaricus 10%, lactobacillus paraceasi 15%,Lactobacillus rhamnosus 15%, Lactobacillus helveticus 5%, lactobacillus acidophilus 5%, bifidobacterium bifidum 5%, longBifidobacterium 5%, bifidobacterium lactis 5%, bifidobacterium breve 5%, bifidobacterium infantis 5%, thermophilic chainCoccus 5%, uses every strain bacterial classification superior biological characteristic and physiological function, participates in the intestines in each stage of human bodyRoad barrier system, can balance grow up between each flora, complements each other, and avoids independent bacterium colony through alimentary canal quiltDigestive juice dissolved destruction, ensures the colony counts of prebiotic function.
The present invention also provides a kind of full bacteria yoghurt that utilizes Yoghourt fermentation microbial inoculum to prepare on the other hand, byIn plain chocolate, deliver directly Yoghourt fermentation microbial inoculum and obtain a kind of full bacteria yoghurt, this Yoghourt comprises complete in fermenting agent13 kinds of zymophytes of portion, and each bacterial classification has symbiosis each other, can ensure that colony counts is not by outsideEnvironmental disruption, has coordinating intestines and stomach, strengthens the prebiotic functions such as immunity, and fermentation time is short, product viscosityWell, smooth, the unique flavor of delicate mouthfeel.
Another aspect of the present invention provides a kind of preparation method of full bacteria yoghurt, comprises the following steps: get 10The pure cow's milk of weight portion adds the Yoghourt fermentation microbial inoculum of 0.0005 weight portion, fully mixes; Be heated to40-45 DEG C, and keep temperature to continue to ferment for 8 hours, cool to room temperature again after fermentation; Inspection finished product,Pack and refrigerate and get product. The method preparation technology is simple, lower to ingredient requirement, with short production cycle,To resource, without waste, environmentally safe, raw material availability is high, good in economic efficiency, and production process is easy to controlSystem.
Other features and advantages of the present invention will be set forth in the following description, and, partly from explanationIn book, become apparent, or understand by implementing the present invention. Object of the present invention and other advantages canRealize and obtain by specifically noted structure in write description, claims.
Below by embodiment, technical scheme of the present invention is described in further detail.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be described, should be appreciated that preferred embodiment described hereinOnly, for description and interpretation the present invention, be not intended to limit the present invention.
Lactobacillus casei (Lactobacilluscasei) belongs to lactobacillus (Lactobacillus), is that leather is blueFamily name's positive bacteria, does not produce gemma, and atrichia, does not move, facultative heterofermentation lactose, not liquefy gelatin; ?Suitable growth temperature is 37 DEG C, 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 micro-yellow sometimes, and multiple sugar can ferment. Lactobacillus casei existsIn people's oral cavity, enteron aisle inclusion and stool and vagina, also usually appear at milk and cheese, dairy products,In feed, dough and rubbish.
Lactobacillus casei, as the one of probio, can tolerate organic defense mechanism, comprising mouthBile acid of low pH value and small intestine etc. in enzyme in chamber, gastric juice. So Lactobacillus casei can after entering human bodyWith large number of viable in enteron aisle, play and regulate intestinal flora balance, promote human body the effect such as to digest and assimilate. WithTime, Lactobacillus casei has efficiently hypotensive, norcholesterol, promotes cell division, produces antibody mediated immunity,Strengthen human immunity and pre-anti-cancer and suppress the functions such as tumor growth; Also there is the lactose intolerance of alleviation, mistakeThe prebiotic health-care effect such as quick. In recent years, because Lactobacillus casei is to tools such as its host's nutrition, immunity, diseases preventionsThere is the prebiotic effect showing, more and more become the focus of people's research, exploitation, production. Along with hypertension peopleGroup's increase, the research to Lactobacillus casei and significant with its development functionality dairy products.
Find that from Metchnikoff in 1908 lactobacillus can suppress after the harmful bacteria in enteron aisle, various countries scholarEach kind of each genus kind of finding successively lactic acid bacteria almost, even each strain can produce lactein. ThisA little lacteins become one of natural peptide preservatives and originate greatly. Lactobacillus casei can suppress and kill foodIn many spoilage organisms and pathogenic bacteria, and do not affect food proterties, even can improve food properties, because ofThis sets it as leavening and adds in food and can make product high-quality more, and anti-in food storage processThe rotten fresh-keeping positive role that also plays.
Lactobacillus casei is used as the breast systems such as milk, yogurt, soymilk, cream and cheese as one of probioThe leavening of product and assisted fermentation agent, especially the application in cheese is more, adapts to the high-load salt in cheeseAnd low pH value, the metabolism by some important amino acids is to increase local flavor and to promote the maturation of cheese. Sugar-freeThe functional yoghourt that Yoghourt alcohol and probio obtain in conjunction with production, its special character is: on the one hand, raw materialIn do not add sucrose and monose, but select the xylitol as functional sweetener, can avoid like this bloodSugar level raises; On the other hand, there is the probio of unique health care to exist, can help digest, prevent justSecret and cell senescence, antitumor and regulate function of human body. Therefore, develop to natural type and functional form at foodToday, producing this product is one of developing direction of probiotic composition and even Lactobacillus casei goods.
Lactobacillus paraceasi is a kind of probio, can promote balance and the stimulation of body microorganism species and enzymeSpecificity and nonspecific immunologic mechanism, can play to a certain extent some disease of prevention, promote to send outEducate, build up health, delay senility and life-extending effect. Lactobacillus paraceasi element be a kind of byThe antibacterial little molecular heat stabilized peptide of one of Lb.parcaseiHD1.7 secretion, can suppress common in foodSpoilage organisms. Lactobacillus paraceasi element has obvious inhibition to do to gram-positive bacteria and Gram-negative bacteriaWith, antimicrobial spectrum is wide. Liquid coubling dilution measurement result shows, lactobacillus paraceasi element is to Gram-positiveMinimal inhibitory concentration (MIC) and the MBC (MBC) of bacterium staphylococcus aureus are 77.5IU/mL;And be 155IU/mL to the colibacillary MIC of Gram-negative bacteria. With MBC be 310IU/mL. Secondary dryButtermilk bacillin has good tolerance to temperature, processes after 30 minutes lactobacillus paraceasi element through 121 DEG CThe bacteriostasis rate of two kinds of indicator bacterias is still reached more than 78%.
Electrical conductivity method result shows, lactobacillus paraceasi element is showing the permeability that improves indicator bacteria cell membrane. RealVerify that in fact lactobacillus paraceasi element increases Bacillus coli cells membrane permeability, has destroyed the protection of cell membraneFunction, thus colibacillary growth suppressed. Also confirm that lactobacillus paraceasi element is to Staphylococcus aureusBactericidal effect. This bacteriocin is more serious to the damage of staphylococcus aureus, may on its cell membrane, formHole, cause cellular content leak, cell death.
Lactobacillus helveticus (Lactobacillushelveticus), Gram-positive, elongated rod shape, atrichia, nothingGemma, bacterium colony circle, milky, neat in edge, chemoheterotrophy, amphimicrobian, not liquefy gelatin,Can utilize mannose, galactolipin, glucose, lactose, trehalose. Catalase feminine gender, oxidase negative,Acidproof, happiness temperature, growth temperature 15-40 DEG C, pH6.5.
Bifidobacterium (Bifidobacterium) be 1899 by French scholar Tissier from breast milk nutrition youngsterThe Gram-positive bacillus of isolated a kind of anaerobism in ight soil, end is bifurcated usually, therefore named Bifidobacterium.The quantity that Bifidobacterium is distributed in stomach and intestine reduces with the growth of age level, and distributing maximum is breast milk nutritionYoungster. Have been found that at present Bifidobacterium has 32 hypotypes, for example bifidobacterium bifidum (BifidobacteriumBifidum), bifidobacterium longum (Biffdobacteriumlongum), bifidobacterium lactis (BifidobacteriumLactis), bifidobacterium breve (Bifidobacteriumbreve), bifidobacterium infantis (BifidobacteriumInfantis) nearly 70 kinds of the biologic products that, contains Bifidobacterium.
Bifidobacterium has following result for the treatment of: 1, safeguard enteron aisle normal bacteria colony balance, suppress cause of diseaseThe growth of bacterium, prevents constipation, diarrhea and gastrointestinal disorders etc.; 2, antitumor; 3, synthetic supporting one's family in enteron aisleElement, amino acid and the absorption of raising body to calcium ion; 4, reduce Blood Cholesterol level, prevent and treat highBlood pressure; 5, improve the resistance to lactose of dairy products, improve digestibility; 6, strengthen human immunologic function, preventionAntibiotic side effect, anti-ageing, promote longevity.
Bifidobacterium in breast-feeding infant enteron aisle in a large number exist, infant is had to many benefits, as nutrition,Immunity and anti-infectious function. And have antiallergy, antitumor, adjust function of intestinal canal and improve nutritionEffect etc. Clinically, Bifidobacterium has the disorderly effect of the function of intestinal canal of adjustment. Anti-diarrhea, subtracts in advanceFew constipation, i.e. bidirectional modulation. This adjusting can be played prevention and treat the effect of various intestines problems.
Because recent two decades comes the emergence of microecology and the progress of Medical Revolution, make the weight of Bifidobacterium researchThe property wanted is more and more familiar with. Because Bifidobacterium goods are able to extensive use at world wide, broad massesRecognize its importance. Particularly can be for infant's intestinal health provides unique protective effect, effectivelyGround reduces the incidence of disease of infant's enteric infection. The Main Function of Bifidobacterium and extensive use are also bifidThe basis of development has been established in the research of bacillus. Through numerous experts and scholars' continuous exploration experiment, confirm twoDiscrimination bacillus is flora the most useful in intestines, and the minimizing of bifidobacteria is that to disappear be " unhealthy " stateMark, Bifidobacterium is the barometer of health. Microecology is found the alimentary canal at healthy human bodyIn bacterial population have 100 kinds, its quantity reaches more than 100,000,000. In human body intestinal canal, bacterial flora is along with people's ageIncrease to change and showing. There is Bifidobacterium for 3～4 months in baby due, infant's bifidobacteria accounts for approximately25% of intestinal bacterium total amount; Along with the increase at age, Bifidobacterium reduces even disappearance, 65 years old graduallyAbove old man, bifidobacteria reduces to and only accounts for 7.9%, and the corruption such as aerogenesis pod clostridium, Escherichia coliLosing bacterium rolls up; To being full of putrefactivebacteria in old enteron aisle, Bifidobacterium almost disappears. Corrupt thinBacterium is decomposed COF in enteron aisle, produce ammonia, amine, sulfuration ammonia, scatol, indoles, phenols withAnd the noxious material such as nitrosamine, human body absorbs these toxin for a long time, can accelerate aging, brings out cancer, causesThe diseases such as artery sclerosis, liver obstacle. Improve Bifidobacterium quantity in vivo and have two kinds of methods: " viable bacteriaExternal taking a tonic or nourishing food to build up one's health " and " viable bacteria proliferation in vivo ". " viable bacteria is external takes a tonic or nourishing food to build up one's health " is exactly oral some bifids bar that hasThe viable bacteria system of bacterium.
Streptococcus thermophilus is homo-fermentative bacterium, and in sweat, it produces Pfansteihl and folic acid. In realityTest under the condition of chamber, streptococcus thermophilus can be under 45 DEG C, anaerobic condition, (cultivate specially at M17 culture mediumStreptococcus thermophilus can business buy culture medium) growth. Streptococcus thermophilus also can contain following any sugarOn the culture medium of class, grow. These carbohydrates comprise galactolipin, glucose, fructose, lactose, sucrose. LactoseDegraded need a kind of special enzyme, be beta galactosidase. In the person of lactose intolerance, be exactly to lackWeary this kind of enzyme. Streptococcus thermophilus is a kind of bacterium that can produce beta galactosidase, so can helpHelp the digestion of lactose.
By to Lactobacillus casei (Lactobacilluscasei), lactobacillus plantarum (LactobacillusPlantarum), bacillus bulgaricus (Lactobacillusbulgaricus), lactobacillus paraceasi(Lactobacillusparacasei), Lactobacillus rhamnosus (Lactobacillusrhamnosus), Switzerland's breastBacillus (Lactobacillushelveticus), lactobacillus acidophilus (Lactobacillusacidophilus), not tallyBifidobacterium (Bifidobacteriumbifidum), bifidobacterium longum (Biffdobacteriumlongum),Bifidobacterium lactis (Biffdobacteriumlactis), bifidobacterium breve (Bifidobacteriumbreve), babyYoungster Bifidobacterium (Bifidobacteriuminfantis), streptococcus thermophilus (Streptococcusthermophiles)Mixing research Deng bacterial strain shows, above-mentioned each bacterium colony is intergrowth relation, and a certain proportion of above-mentioned each bacterium colony mixesFerment, can promote mutually the growth and breeding of probio.
Meanwhile, streptococcus thermophilus is the product Acarasiales strain in ferment agent for sour milk, and its synthetic exocellular polysaccharide is conducive toThe raising of fermented dairy product viscosity, the improvement of matter structure, give product fine and smooth smooth mouthfeel, avoids cheese milkBacillus is the matter such as fermentation or the product viscosity that exists with lactobacillus bulgaricus mixed culture fermentation is poor, coarse mouthfeel separatelyStructure defect. Lactobacillus casei shows as lactobacillus bulgaricus competitiveness with mixing of lactobacillus bulgaricusThe growth and breeding of inhibition Lactobacillus casei, although that system acidity rises is very fast, product Lactobacillus caseiNumber of viable reduces greatly. So, adopt the combination of above-mentioned bacterium colony, contribute to shorten fermentation time, improvementFermented dairy product structural state, raising Lactobacillus casei bacterium are counted content.
The Yoghourt fermentation microbial inoculum that the present embodiment provides, constituent comprises following 13 kinds of bacterial strains, by weightFor Lactobacillus casei 10%, lactobacillus plantarum 10%, bacillus bulgaricus 10%, lactobacillus paraceasi15%, Lactobacillus rhamnosus 15%, Lactobacillus helveticus 5%, lactobacillus acidophilus 5%, bifidobacterium bifidum5%, bifidobacterium longum 5%, bifidobacterium lactis 5%, bifidobacterium breve 5%, bifidobacterium infantis 5%,Streptococcus thermophilus 5%, uses every strain bacterial classification superior biological characteristic and physiological function, participates in the each rank of human bodyThe gut barrier system of section, can balance grow up between each flora, complements each other, and avoids independent bacterium colony through disappearingChange the digested liquid dissolved destruction in road, ensure the colony counts of prebiotic function.
Utilize Yoghourt fermentation microbial inoculum to prepare the method for full bacteria yoghurt, comprise the following steps:
1, the pure cow's milk of getting 10 weight portions adds the Yoghourt claimed in claim 1 of 0.0005 weight portion to send outYeast-like fungi agent, fully mixes; ;
2, be heated to 40-45 DEG C, and keep temperature to continue to ferment for 8 hours, after fermentation, be cooled to againRoom temperature;
3, inspection finished product, packs and refrigerates and get product.
The method preparation technology is simple, lower to ingredient requirement, with short production cycle, to resource without waste, rightEnvironmental nonpollution, raw material availability is high, good in economic efficiency, and production process is easy to control.
Ferment and reach effect lactobacillus-fermented product that solidifies and produce the better Yoghourt of taste with lactic acid bacteriaRaw acid reduces milk pH value, when pH value is reduced to the caseic isoelectric point (pH=4.6) in milkTime, casein micelle be just cross-linked with each other form a huge spongiform casein net, moisture all byBe absorbed in this piece " sponge ", to outward seeming, milk is just as having solidified. And now, in YoghourtThe Bulgarian bacterium that must add makes the casein hydrolysis in milk become amino acid and peptide. Streptococcus thermophilus is like thisEnvironment in breeding rapidly, lactose fermenters produces lactic acid, makes milk pH value reduction. Bulgaria bacterium thisTime Fast Growth get up, lactose fermenters, large volume production acid. In whole sweat, also can produce acetaldehyde, acetone,The materials such as diacetyl, thus give the local flavor of Yoghourt uniqueness.
By 13 kinds of lactic acid bacterias of special screening in Yoghourt in the present invention, can produce during the fermentation similarThe fragranced of cheese and butterfat, has not only promoted the mouthfeel of acidified milk strictly according to the facts, makes it than common sour milk milkMore strong fragrant, in flora, more can effectively improve bacterium interspecific coordination because containing Lactococcus lactis biacetyl subspecies simultaneouslyGrowth-promoting, improves the viable count in finished product, increases the intake of human body to probio.
After fresh milk bottling after access lactobacillus inoculation, sealing is in time to certain constant temperature bottom fermentation, after fermentationPhase has producers and surveys sample at any time half-finished acidity and solidify situation. Confirm on inspection acidity and solidifyingCan stop fermentation Gu all reach requirement, careful taking-up is first cooled to room temperature at Indoor Natural, then moves into 2 DEG C-6 DEG C of refrigerator and cooled but, can prevent yeast-bitten, contribute to Yoghourt to solidify, and finally sample into product examineTest.
At present, high gravity fermentation agent lactic acid bacteria cultivation technology, cryogenic refrigeration technology and Vacuum Freezing & Drying TechnologyAll comparative maturities, Yoghourt Production enterprise adopted microbial rapid detection instrument, milk constituents fast detector,The quality that fast detector, the Yoghourt structural state analyzer etc. of antibiotic and other harmful components makes Yoghourt moreStable; Superb plant design, can make stirred yoghurt keep suitable viscosity; The application of membrane technologyMake Yoghourt obtain required characteristic and avoid the impact of undesirable microorganism metabolite on product; Disposable directThrow in the automation of freeze drying leavening and Yoghourt process etc., be all conducive to ensure the high-quality of Yoghourt.
In addition, in fermentation system, can also add a certain amount of HFCS, active peptides, manganese potassium etc. all hasHelp shorten product fermentation time, improve lactobacillus casei content, products taste year, structural state are alsoIdeal, the above-mentioned fermenting agent that comprises 13 kinds of bacterium adds to while preparing Yoghourt in milk, during no matter from fermentationBetween, or from the each side such as products taste, function, be all better than the effect of general ferment agent for sour milk. In YoghourtComprise the whole 13 kinds of zymophytes in fermenting agent, and each bacterial classification there are symbiosis, Neng Goubao each otherCard colony counts is not destroyed by external environment condition, has coordinating intestines and stomach, strengthens the prebiotic functions such as immunity, and send outThe ferment time is short, and product viscosity is good, delicate mouthfeel is smooth, unique flavor.
Those skilled in the art should understand, the preferred mode that embodiments of the invention are only to provide. AobviousSo, those skilled in the art can carry out various changes and modification and not depart from of the present invention the present inventionSpirit and scope. Like this, if of the present invention these amendment and modification belong to the claims in the present invention and etc.Within scope with technology, the present invention be also intended to comprise these change and modification interior.
Claims (3)
1. a Yoghourt fermentation microbial inoculum, is characterized in that, constituent comprises: by weight being cheese milkBacillus 10%, lactobacillus plantarum 10%, bacillus bulgaricus 10%, lactobacillus paraceasi 15%,Lactobacillus rhamnosus 15%, Lactobacillus helveticus 5%, lactobacillus acidophilus 5%, bifidobacterium bifidum 5%, longBifidobacterium 5%, bifidobacterium lactis 5%, bifidobacterium breve 5%, bifidobacterium infantis 5%, thermophilic chainCoccus 5%.
2. a full bacteria yoghurt, is characterized in that, described full bacteria yoghurt utilizes described in claim 1Yoghourt fermentation microbial inoculum ferments and produces pure cow's milk.
3. a preparation method for full bacteria yoghurt, is characterized in that, comprises the following steps:
The pure cow's milk of getting 10 weight portions adds the Yoghourt fermentation bacterium claimed in claim 1 of 0.0005 weight portionAgent, fully mixes;
Be heated to 40-45 DEG C, and keep temperature to continue to ferment for 8 hours, cool to room temperature again after fermentation;
Inspection finished product, packs and refrigerates and get product.
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| CN107197944A (en) * | 2017-07-13 | 2017-09-26 | 云南农业大学 | One kind fermentation sheep breast and its zymotechnique |
| CN112075497A (en) * | 2019-06-13 | 2020-12-15 | 天益健康科学研究院（镇江）有限公司 | Compound probiotic yogurt starter |
| CN113142304A (en) * | 2021-03-29 | 2021-07-23 | 河北一然生物科技有限公司 | Probiotic composition for promoting human body metabolism to generate yellow feces and application thereof |
| CN113598226A (en) * | 2021-08-19 | 2021-11-05 | 山东悠乐滋生物科技有限公司 | Preparation process of lactobacillus casei and lactobacillus dry-powder low-fat yoghourt fermentation microbial agent |
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