CN108208654A - A kind of preparation method of the fruit ferment powder of high activity - Google Patents

A kind of preparation method of the fruit ferment powder of high activity Download PDF

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CN108208654A
CN108208654A CN201810066041.9A CN201810066041A CN108208654A CN 108208654 A CN108208654 A CN 108208654A CN 201810066041 A CN201810066041 A CN 201810066041A CN 108208654 A CN108208654 A CN 108208654A
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powder
gained
freeze drying
fruit
lactobacillus plantarum
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陈臣
徐晓琳
田怀香
于海燕
俞本杰
王琳琳
解铜
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Shanghai Institute of Technology
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Shanghai Institute of Technology
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135Bacteria or derivatives thereof, e.g. probiotics
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/11Lactobacillus
    • A23V2400/169Plantarum

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Fodder In General (AREA)

Abstract

The present invention discloses the fruit ferment powder and preparation method of a kind of high activity, the mode being carried out at the same time using the pure-blood ferment of lactobacillus plantarum High Density Cultivation and fruit ferment, the zymotic fluid of final gained obtains the supernatant of high activity and highdensity bacterium mud by centrifugation, then supernatant is spray-dried respectively, it is freeze-dried after bacterium mud addition freeze drying protectant, respectively obtain ferment supernatant powder and bacterium powder freeze-dried powder, finally the ferment supernatant powder of gained and bacterium powder dried frozen aquatic products are uniformly mixed, obtain the fruit ferment powder of high activity, in the fruit ferment powder of the high activity of final gained, viable count is up to 2.5~4.3 × 1011CFU/g, antioxidant activity VCEquivalent is 0.357~0.385mg/g.

Description

A kind of preparation method of the fruit ferment powder of high activity
Technical field
The invention belongs to field of microbial fermentation to be related to a kind of ferment, specifically a kind of fruit ferment powder of high activity Preparation method.
Background technology
According to the definition of Chinese biological fermentation industry association, ferment refers to adopt for raw material with fruits and vegetables or other animal and plant etc. With nature or artificial infection microorganism fermentation process, by the obtained fermented product with certain specific functions of extraction.Ferment Element not only saves original nutriment in fermentation raw material, such as Polyphenols, flavonoids, anthocyanidin, and pass through beneficial bacterium Fermentating metabolism produce some new bioactive ingredients, such as organic acid, amino acid etc..Compared with before fermentation, microorganism Conversion causes these small-molecule substances to be easier to absorption of human body, also contains active probiotic in product in addition, these active materials Organic assembling so that ferment have it is anti-oxidant, inhibit the multiple functions such as pathogenic bacteria, may advantageously facilitate normal cell proliferation and Damaged cell regenerates, and then adjusts human metabolism's process, strengthen immunity, thus ferment product to human body with very good Health-care effect.
The production technology of existing ferment generally all mixes spontaneous fermentation there are many fruit, cereal or mushroom etc. and forms, and sends out Long the time required to ferment and relatively low beneficial to bacterial content in the obtained ferment product that ferments, bacterium activity is even more not high, and health-care efficacy is not It is enough notable.
In terms of product form, current market sales of enzyme food can be mainly divided into liquid, paste, pulvis, Four kinds of tablet.From effect and from the point of view of absorbing, liquid ferment is with the obvious advantage, secondly paste.But from preserve, transport and stability this Angle sees that powdery ferment and sheet ferment are comparatively relatively good, separately due to pulvis surface area increase, convenient for it is therein activity into Dissolving, absorption of the part in human body more meet the demand of product preservation and marketing, therefore ferment powder is ferment manufacturing enterprise weight The product of point exploitation, application prospect are boundless.But powdery ferment product on the market at present, it is mostly spray-dried and Into not contained in product or containing the relatively low probiotics of quantity, compared with fluid product, it is difficult to which the biology for playing ferment comprehensively is living Property, probiotic products are also unsatisfactory for for viable count 106CFU/g or 106[(Geng Tiezhu are oligomeric for bibliography for the requirement of CFU/mL Influence [D] Southwestern University of the sugar to probiotic beverage number of viable, 2016.)]
Invention content
The purpose of the present invention is to solve enzyme activity of the prior art it is not high the technical issues of and provide one kind The preparation method of the fruit ferment powder of high activity, the fruit ferment powder of the high activity obtained by the preparation method, by every gram of high activity Fruit ferment powder calculate, viable count be 2.5~4.3 × 1011(CFU is Colony Forming Unit (CFU, Colony- to CFU Forming Units), refer to the bacterial community sum in unit volume), antioxidant activity VCEquivalent for 0.357~ 0.385mg。
Technical scheme of the present invention
A kind of preparation method of the fruit ferment powder of high activity, specifically comprises the following steps:
(1), the culture of seed liquor
The lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 bacterium solutions frozen are thawed, are drawn 300uL lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 bacterium solutions add in 30mL MRS meat soup cultures In base, carry out turning training activation, after cultivating 12-18h, obtain actication of culture liquid, it is 8000-10000r/min then to control rotating speed again It is centrifuged, the precipitation of gained is washed with distilled water 2 times, finally obtains seed liquor;
In the seed liquor of above-mentioned gained, contain 2.1 × 10 in every uL seed liquors6~2.6 × 106A lactobacillus plantarum Lactobacillus plantarumSITCC No.10011;
The lactobacillus plantarum Lactobacillus plantarumSITCC No.10011, on June 23rd, 2017 China typical culture collection center is preserved in, deposit number is CCTCC NO:M 2017366, preservation organization address:Hubei Province wuchang, wuhan Luo Jia Shan Wuhan Universitys collections, postcode:430072;
(2), the preparation of fruit culture solution
It is 11-12BRIX that pure juice, which is diluted with distilled water to pol, obtain pure juice dilution, is then being obtained The fructose for pure juice dilution volume 1.5-3% is sequentially added in pure juice dilution, is pure juice dilution volume 0.5- 0.9% tomato juice, obtained mixed liquor food grade sodium carbonate tune pH to 6.0-7.0, then controlled at 95 DEG C of progress Sterilize 15~20min, and then cooled to room temperature obtains fruit culture solution;
The pure juice is pure cider;
(3), the High Density Cultivation of lactobacillus plantarum Lactobacillus plantarumSITCC No.10011
It is 1.0-2.0% by percent by volume, is accessed obtained by step (1) in the fruit culture solution obtained by step (2) Then controlled at 37 DEG C of progress ferment at constant temperature cultures, fermentation is terminated when pH reaches 4.6-4.7 in culture solution for seed liquor, Obtain zymotic fluid;
After above-mentioned fermentation in the zymotic fluid of gained, lactobacillus plantarum Lactobacillus plantarumSITCC The density of No.10011 is up to 2.1~4.4 × 109CFU/mL;
(4), zymotic fluid post-processes
Zymotic fluid control rotating speed obtained by step (3) is centrifuged into 15min for 3500r/min, collects centrifugation gained respectively Precipitation and supernatant;
(5), it is dried
The precipitation of gained is uniformly mixed with freeze drying protectant after step (4) is centrifuged, then controlled at -100- (- 60) DEG C carry out freezing 12-24h in advance, and then again controlled at -80 DEG C, pressure carries out vacuum freeze drying for 0.02Mpa 36-60h obtains bacterium powder dried frozen aquatic products;
The amount of precipitation and freeze drying protectant used in above-mentioned mixing, calculates, that is, precipitates in mass ratio:Freeze drying protectant is 1: 5-15, the freeze drying protectant are made of skimmed milk powder, lactose, necrosis hematic acid sodium and sodium glutamate, calculate in mass ratio, Skimmed milk powder:Lactose:Necrosis hematic acid sodium:Sodium glutamate is 80-120:80-120:10:10;
The supernatant of gained is spray-dried controlled at 160-180 DEG C after step (4) is centrifuged, and obtains on ferment Clear powder;
(6), the ferment supernatant powder obtained by step (5) and bacterium powder dried frozen aquatic products are uniformly mixed to the fruit ferment to get high activity Plain powder.
The fruit ferment powder of high activity obtained by above-mentioned preparation method is calculated by the fruit ferment powder of every gram of high activity, Viable count is 2.5~4.3 × 1011CFU contains antioxidant activity VCEquivalent is 0.357mg~0.385mg.
The present invention only with lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 illustrate It is bright, but the application of other Bacillus acidi lacticis in the present invention is not limited.
The advantageous effects of the present invention
The preparation method of the fruit ferment powder of a kind of high activity of the present invention, due to utilizing lactobacillus plantarum What the pure-blood ferment of Lactobacillus plantarumSITCC No.10011 High Density Cultivations and fruit ferment was carried out at the same time Mode is produced, and the zymotic fluid of final gained obtains the supernatant of high activity and highdensity bacterium mud, Ran Houfen by centrifugation It is other that supernatant is spray-dried, is freeze-dried after bacterium mud addition freeze drying protectant, respectively obtain ferment supernatant powder and bacterium powder Freeze-dried powder, so as to effectively reduce lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 thalline in height Death in density culture, concentration process greatly improves lactobacillus plantarum Lactobacillus plantarumSITCC The activity of No.10011 thalline finally uniformly mixes the ferment supernatant powder of gained and bacterium powder dried frozen aquatic products to arrive high activity Fruit ferment powder, so as to which the functionality for also further ensuring the fruit ferment of the high activity of gained is stablized effectively.
Further, the preparation method of the fruit ferment powder of a kind of high activity of the invention, due to by lactobacillus plantarum The pure-blood ferment of Lactobacillus plantarumSITCC No.10011 High Density Cultivations technologies and fruit ferment simultaneously into Row, is then dried processing respectively to the zymotic fluid of gained by centrifuging obtained supernatant and bacterium mud, so as to preferably Protect inoxidizability and the activity of lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 thalline.Such as Concentration is carried out to bacterium mud using vacuum freeze drying, then after being mixed by adding the freeze drying protectant of proper ratio it is true The improvement drying means of vacuum freecing-dry, to lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 bacterium The survival rate of body and degeneration-resistant border ability are improved to the maximum extent.Concentration distillation is carried out to supernatant using spray drying, is obtained The ferment supernatant powder arrived uniformly mixes again with gained bacterium powder dried frozen aquatic products to get to the fruit ferment powder of high activity.
Further, the preparation method of the fruit ferment powder of a kind of high activity of the invention, the water of the high activity of final gained In fruit ferment powder, viable count is up to 2.5~4.3 × 1011CFU/g, antioxidant activity VCEquivalent is 0.357~0.385mg/g.
Description of the drawings
The V of Fig. 1, the various concentration detected under 517nm wavelengthCThe DPPH free radical scavenging activity situations of standard solution.
Specific embodiment
The present invention is expanded on further, but be not intended to limit the present invention below by specific embodiment and with reference to attached drawing.
Lactobacillus plantarum Lactobacillus plantarumSITCC used in various embodiments of the present invention No.10011, China typical culture collection center is preserved on June 23rd, 2017, and deposit number is CCTCC NO:M 2017366, preservation organization address:Luojiashan, Wuchang, Wuhan City, Hubei Province Wuhan Universitys collections, postcode:430072;
MRS broth bouillons used in various embodiments of the present invention, by every liter of calculating, peptone containing 10.0g, 10.0g Powdered beef, 5.0g dusty yeasts, 20.0g glucose, 0.1g magnesium sulfate, 5.0g sodium acetates, 2.0g ammonium citrates, 2.0g phosphoric acid hydrogen two Sodium, 0.05g manganese sulfates, 1.0g Tween 80s, surplus are water.
The measure of fruit juice pol measures the method [bibliography of fruit juice using hand refractometer (saccharometer) in the present invention (Liu Yande answers near infrared spectrometry [J] Journals of Nutrition of the refined honey peach pol of justice and effective acidity, 2004,26 (5): 400-402.)]。
Solution used in various embodiments of the present invention (reagent):95% ethanol solution, specification are 5L/ barrels, the upper smooth section of Haitai Skill limited company produces;DPPH (2,2- diphenyl -1- picryls hydrazine), 1g/ bottles of specification, the limited public affairs of Chinese medicines group chemical reagent Department's production.
Pure juice, that is, cider, fructose, tomato juice, skimmed milk powder, lactose, necrosis used in various embodiments of the present invention Hematic acid sodium, sodium glutamate, sodium carbonate are raw material commonly used in the art and commercial product.
Embodiment 1
A kind of preparation method of the fruit ferment powder of high activity, specifically comprises the following steps:
(1), the culture of seed liquor
The lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 bacterium solutions frozen are thawed, are drawn 300uL lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 bacterium solutions add in 30mL MRS meat soup cultures It in base, is carried out after turning training activation culture 12-18h controlled at 37 DEG C, obtains actication of culture liquid, then control the rotating speed to be again 8000-10000r/min is centrifuged, and the precipitation of gained is washed with distilled water 2 times, finally obtains seed liquor;
In the seed liquor of above-mentioned final gained, contain 2.6 × 10 in every uL seed liquors6A lactobacillus plantarum Lactobacillus plantarumSITCC No.10011;
(2), the preparation of fruit culture solution
Pure juice with distilled water be diluted to pol be 11 BRIX, obtained dilution, then in obtained dilution In sequentially add the fructose for dilution volume 2%, be dilution volume 0.7% tomato juice, obtained mixed liquor is with edible Grade sodium carbonate tune pH to 6.0, then carries out the 15~20min that gone out, then cooled to room temperature obtains controlled at 95 DEG C Fruit culture solution;
It only illustrates by taking cider as an example in various embodiments of the present invention, but does not limit other pure juices in the present invention Application;
(3), lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 High Density Cultivations
It is 1.0% by percent by volume, the seed obtained by step (1) is accessed in the fruit culture solution obtained by step (2) Liquid then controlled at 37 DEG C of progress ferment at constant temperature cultures, terminates fermentation when pH reaches 4.6-4.7 in culture solution, obtains Zymotic fluid;
After above-mentioned fermentation in the zymotic fluid of gained, lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 density is up to 4.4 × 109CFU/mL;
(4), zymotic fluid post-processes
Zymotic fluid control rotating speed obtained by step (3) is centrifuged into 15min for 3500r/min, collects centrifugation gained respectively Precipitation and supernatant;
(5), it is dried
The precipitation of gained is uniformly mixed with freeze drying protectant after step (4) is centrifuged, then controlled at -80 DEG C Carry out freezing in advance for 24 hours, then again controlled at -80 DEG C, pressure carries out vacuum freeze drying 48h for 0.02Mpa, obtains bacterium Powder dried frozen aquatic products;
The amount of precipitation and freeze drying protectant used in above-mentioned mixing, calculates, that is, precipitates in mass ratio:Freeze drying protectant is 1: 10, the freeze drying protectant is made of skimmed milk powder, lactose, necrosis hematic acid sodium and sodium glutamate, is calculated in mass ratio, is taken off Fat milk powder:Lactose:Necrosis hematic acid sodium:Sodium glutamate is 100:80:10:10;
The supernatant of gained is spray-dried controlled at 180 DEG C after step (4) is centrifuged, and obtains ferment supernatant powder End;
(6), the ferment supernatant powder obtained by step (5) and bacterium powder dried frozen aquatic products are uniformly mixed to the fruit ferment to get high activity Plain powder.
The fruit ferment powder of high activity obtained by above-mentioned preparation method is calculated by the fruit ferment powder of every gram of high activity, Viable count is 4.3 × 1011CFU contains antioxidant activity VCEquivalent is 0.385mg.
Embodiment 2
A kind of preparation method of the fruit ferment powder of high activity, specifically comprises the following steps:
(1), the culture of seed liquor
The lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 bacterium solutions frozen are thawed, and are drawn 300uL lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 bacterium solutions add in 30mL MRS meat soup cultures It in base, is carried out after turning training activation culture 12-18h controlled at 37 DEG C, obtains actication of culture liquid, then control the rotating speed to be again 8000-10000r/min is centrifuged, and the precipitation of gained is washed with distilled water 2 times, finally obtains seed liquor;
In the seed liquor of above-mentioned final gained, contain 2.3 × 10 in every uL seed liquors6A lactobacillus plantarum Lactobacillus plantarumSITCC No.10011
(2), the preparation of fruit culture solution
It is 11.5BRIX that pure juice, which is diluted with distilled water to pol, is sequentially added in obtained pure juice dilution Fructose for pure juice dilution volume 1.5%, be pure juice dilution volume 0.5% tomato juice, obtained mixed liquor uses Food grade sodium carbonate adjusts pH to 7.0, then carries out the 15~20min that gone out controlled at 95 DEG C, then naturally cools to room Temperature obtains fruit culture solution;
The pure juice is pure cider;
(3), lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 High Density Cultivations
It is 1.5% by percent by volume, the seed obtained by step (1) is accessed in the fruit culture solution obtained by step (2) Liquid then controlled at 37 DEG C of progress ferment at constant temperature cultures, terminates fermentation when pH reaches 4.6-4.7 in culture solution, obtains Zymotic fluid;
After above-mentioned fermentation in the zymotic fluid of gained, lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 density is up to 2.7 × 109CFU/mL;
(4), zymotic fluid post-processes
Zymotic fluid control rotating speed obtained by step (3) is centrifuged into 15min for 3500r/min, collects centrifugation gained respectively Precipitation and supernatant;
(5), it is dried
The precipitation of gained is uniformly mixed with freeze drying protectant after step (4) is centrifuged, then controlled at -100 DEG C freezing 12h in advance is carried out, then again controlled at -80 DEG C, pressure carries out vacuum freeze drying 36h for 0.02Mpa, obtains Bacterium powder dried frozen aquatic products;
The amount of precipitation and freeze drying protectant used in above-mentioned mixing, calculates, that is, precipitates in mass ratio:Freeze drying protectant is 1: 5, the freeze drying protectant is made of skimmed milk powder, lactose, necrosis hematic acid sodium and sodium glutamate, is calculated in mass ratio, is taken off Fat milk powder:Lactose:Necrosis hematic acid sodium:Sodium glutamate is 80:100:10:10;
The supernatant of gained is spray-dried controlled at 160 DEG C after step (4) is centrifuged, and obtains ferment supernatant powder End;
(6), the ferment supernatant powder obtained by step (5) and bacterium powder dried frozen aquatic products are uniformly mixed to the fruit ferment to get high activity Plain powder.
The fruit ferment powder of high activity obtained by above-mentioned preparation method is calculated by the fruit ferment powder of every gram of high activity, Viable count is 2.5 × 1011CFU contains antioxidant activity VCEquivalent is 0.357mg.
Embodiment 3
A kind of preparation method of the fruit ferment powder of high activity, specifically comprises the following steps:
(1), the culture of seed liquor
The lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 bacterium solutions frozen are thawed, and are drawn 300uL lactobacillus plantarum Lactobacillus plantarumSITC CNo.10011 bacterium solutions add in 30mL MRS meat soup cultures In base, carried out after turning training activation culture 12-18h controlled at 37 DEG C, obtain actication of culture liquid, obtain actication of culture liquid, so Rotating speed is controlled to be centrifuged for 8000-10000r/min again afterwards, the precipitation of gained is washed with distilled water 2 times, finally obtains seed Liquid;
In the seed liquor of above-mentioned final gained, contain 2.1 × 10 in every uL seed liquors6A lactobacillus plantarum Lactobacillus plantarumSITCC No.10011;
(2), the preparation of fruit culture solution
It is 12BRIX that pure juice, which is diluted with distilled water to pol, sequentially added in obtained pure juice dilution for The fructose of pure juice dilution volume 3%, the tomato juice for pure juice dilution volume 0.9%, obtained mixed liquor are used edible Grade sodium carbonate tune pH to 6.5, then carries out the 15~20min that gone out, then cooled to room temperature obtains controlled at 95 DEG C Fruit culture solution;
The pure juice is pure cider;
(3), lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 High Density Cultivations
It is 2.0% by percent by volume, the seed obtained by step (1) is accessed in the fruit culture solution obtained by step (2) Liquid then controlled at 37 DEG C of progress ferment at constant temperature cultures, terminates fermentation when pH reaches 4.6-4.7 in culture solution, obtains Zymotic fluid;
After above-mentioned fermentation in the zymotic fluid of gained, lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 density is up to 2.1 × 109CFU/mL;
(4), zymotic fluid post-processes
Zymotic fluid control rotating speed obtained by step (3) is centrifuged into 15min for 3500r/min, collects centrifugation gained respectively Precipitation and supernatant;
(5), it is dried
The precipitation of gained is uniformly mixed with freeze drying protectant after step (4) is centrifuged, then controlled at -60 DEG C Freezing 20h in advance is carried out, then again controlled at -80 DEG C, pressure carries out vacuum freeze drying 60h for 0.02Mpa, obtains bacterium Powder dried frozen aquatic products;
The amount of precipitation and freeze drying protectant used in above-mentioned mixing, calculates, that is, precipitates in mass ratio:Freeze drying protectant is 1: 15, the freeze drying protectant is made of skimmed milk powder, lactose, necrosis hematic acid sodium and sodium glutamate, is calculated in mass ratio, is taken off Fat milk powder:Lactose:Necrosis hematic acid sodium:Sodium glutamate is 120:120:10:10;
The supernatant of gained is spray-dried controlled at 170 DEG C after step (4) is centrifuged, and obtains ferment supernatant powder End;
(6), the ferment supernatant powder obtained by step (5) and bacterium powder dried frozen aquatic products are uniformly mixed to the fruit ferment to get high activity Plain powder.
The fruit ferment powder of high activity obtained by above-mentioned preparation method is calculated by the fruit ferment powder of every gram of high activity, Viable count is 2.9 × 1011CFU contains antioxidant activity VCEquivalent is 0.371mg.
Comparative examples 1
A kind of preparation method of fruit ferment powder, is as follows:
(1), the preparation of fruit culture solution
Pure juice is suitably diluted with distilled water, pol 11BRIX, is added in obtained dilution as dilution The fructose of volume 2%, be dilution volume 0.7% tomato juice, obtained mixed liquor with food grade sodium carbonate adjust pH to 6.0, the 15~20min that gone out then is carried out controlled at 95 DEG C, then cooled to room temperature obtains fruit culture solution;
The pure juice is pure cider;
(2), it cultivates naturally
Fruit culture solution obtained by step (2) carries out ferment at constant temperature culture extremely under the conditions of opening controlled at 37 DEG C 4.6~4.7, obtain zymotic fluid;
(3), it is dried
Zymotic fluid obtained by step (3) controlled at 180 DEG C is spray-dried, obtains fruit ferment powder.
Effect example 1
Ferment powder strain density is tested
It is dilute using colony counting method after the fruit ferment powder of high activity obtained by 1,2,3 step (6) of embodiment is redissolved It releases to suitable concentration, draws bacterium solution 1mL to be determined, be placed in disposable tablet, the MRS culture mediums after thawing are poured into tablet It is uniformly mixed by (temperature can not be excessively high) with bacterium solution, is inverted after to be solidified, is put into 37 DEG C of constant incubators and is cultivated 48h, cell density reach such as following table:
It can be seen that the association being carried out at the same time by the pure-blood ferment of High Density Cultivation and fruit ferment from the data in upper table The mode of production of fruit ferment that same-action mode carries out, and combine the technological means such as spray drying and optimization freeze-drying significantly The viable bacteria density in the fruit ferment powder of final gained is improved, the probio thalline tool being indicated above in the fruit ferment powder There is higher activity.
Effect example 2
Inoxidizability is tested
The fruit ferment powder of high activity and 1 step of comparative examples (3) obtained by 1,2,3 step (6) of Example respectively The fruit ferment powder of gained is sample to be tested, respectively by sample to be tested:Distilled water is 1:7 ratio will treat test sample with distilled water Product are redissolved, centrifuge after, its supernatant is taken to measure the inoxidizability of each sample to be tested lysate respectively, so as to obtain embodiment The fruit ferment powder of 1,2,3 fermentation gained high activity is compared with 1 gained fruit ferment powder of comparative examples, inoxidizability index It is apparent to increase, it is as follows:
Preliminary experiment is first carried out, takes DPPH solution (0.2mmol/L, solute DPPH, solvent are 95% ethyl alcohol, similarly hereinafter) 2mL, Thereto plus a small amount of above-mentioned sample to be tested lysate, during sample-adding, after first few it is more gradually plus, side edged mixing, and observe DPPH solution Discoloration, when DPPH solution colours take off substantially, write down the sample-adding amount of sample to be tested lysate, as sample to be tested is molten The maximum sample-adding amount of liquid takes the half of sample to be tested maximum sample-adding amount to survey its antioxidant activity.
The sample to be tested lysate of the half of sample to be tested maximum sample-adding amount is taken respectively in A, B test tube, is then added into A Enter 6.0mLDPPH solution, 95% ethanol solutions of 6.0mL are added in into B, then distilled water is added in into A, B test tube respectively, makes Volume complements to 12.0mL, and then mixing, dark surrounds react 30min respectively.In C test tubes add in 6.0mL DPPH solution and 6.0mL distilled water surveys the absorbance of tri- groups of A, B, C with ultraviolet specrophotometer, weight respectively as blank group under 517nm wavelength It is multiple to test twice, at least do 3 groups it is parallel, be averaged, you can be calculated DPPH free radical scavenging activities, computational methods press with Lower formula:
A- sample to be tested absorbances, the i.e. absorbance of sample to be tested lysate and DPPH solution;
B- negative control absorbances, the i.e. absorbance of sample to be tested lysate and 95% ethanol solution;
The absorbance of C- blank group absorbances, i.e., isometric distilled water and isometric DPPH solution;
Meanwhile the V of the various concentration detected under 517nm wavelengthCStandard solution is to DPPH free radical scavenging activities, as a result such as Shown in Fig. 1, i.e. the V of standardCThe graph of relation of equivalent and DPPH free radical scavenging activities, while fitting obtains relation curve y= 1.5594x+1.0867 R2=0.9907, wherein x represent abscissa VCConcentration (mg/L), y represent ordinate clearance rate (%), Middle VCThe high as high antioxidant of equivalent;
According to the above-mentioned embodiment 1 measured, 2,3, the DPPH free radicals of 1 corresponding sample to be tested lysate of comparative examples On Fig. 1, V is obtained by relation curve y=1.5594X+1.0867 in clearance rateCEquivalent, so as to obtain 1,2,3 and of embodiment The inoxidizability situation of 1 corresponding each sample lysate of comparative examples, concrete outcome see the table below:
It can be obtained from the data of upper table, fruit ferment powder and 1 gained of comparative examples of 1 gained high activity of embodiment Fruit ferment powder is compared, and antioxidant activity index improves 21.5%, and the fruit ferment powder of every gram of high activity of embodiment 1 resists The V of oxidisabilityCEquivalent is 0.385mg.
The fruit ferment powder of 2 gained high activity of embodiment resists compared with the fruit ferment powder of 1 gained of comparative examples Oxidation activity index improves 18.6%, the antioxidative V of fruit ferment powder of every gram of high activity of embodiment 1CEquivalent is 0.357mg。
The fruit ferment powder of 3 gained high activity of embodiment resists compared with the fruit ferment powder of 1 gained of comparative examples Oxidation activity index improves 19.2%, the antioxidative V of fruit ferment powder of every gram of high activity of embodiment 1CEquivalent is 0.371mg。
In conclusion the preparation method of the fruit ferment powder of the high activity of the present invention, due to utilizing lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 High Density Cultivations and the pure-blood ferment of fruit ferment are carried out at the same time, And the zymotic fluid of final gained obtains the supernatant of high activity and highdensity bacterium mud by centrifugation, then respectively to supernatant It is freeze-dried after spray drying, bacterium mud addition freeze drying protectant, respectively obtains ferment supernatant powder and bacterium powder dried frozen aquatic products, so as to Lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 thalline can be effectively reduced in High Density Cultivation, dense Death in compression process greatly improves lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 thalline Activity, finally by the ferment supernatant powder of gained and bacterium powder dried frozen aquatic products, uniformly mixing is to get to the fruit ferment powder of high activity, finally The work of lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 in the fruit ferment powder of the high activity of gained Bacterium number is 2.5~4.3 × 1011CFU/g, antioxidant activity improve 18.6% than the fruit ferment powder obtained by spontaneous fermentation ~21.5%, VCEquivalent is 0.357~0.385mg/g.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention With within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention god.

Claims (7)

1. the preparation method of the fruit ferment powder of a kind of high activity, it is characterised in that specifically comprise the following steps:
(1), seed liquor culture
The lactobacillus plantarum that will be frozenLactobacillus plantarumSITCC No.10011 bacterium solutions are thawed, and draw 300uL Lactobacillus plantarumLactobacillus plantarumSITCC No.10011 bacterium solutions are added in 30mL MRS broth bouillons, It carries out turning training activation, after cultivating 12-18h, obtains actication of culture liquid, rotating speed is then controlled to be carried out for 8000-10000r/min again Centrifugation, gained precipitation are washed with distilled water 2 times, finally obtain seed liquor;
In the seed liquor of above-mentioned final gained, contain 2.1 × 10 in every uL seed liquors6~2.6 × 106A lactobacillus plantarumLactobacillus plantarumSITCC No.10011;
The lactobacillus plantarumLactobacillus plantarumSITCC No.10011, in preservation on June 23 in 2017 In China typical culture collection center, deposit number is CCTCC NO:M 2017366, preservation organization address:Hubei Province is military Han Shi Wuchang Luo Jia Shan Wuhan Universitys collections, postcode:430072;
(2), fruit culture solution preparation
It is 11-12BRIX that pure juice, which is diluted with distilled water to pol, obtains pure juice dilution, then in obtained pure fruit The fructose for pure juice dilution volume 1.5-3% is sequentially added in juice dilution, is pure juice dilution volume 0.5-0.9% Tomato juice, obtained mixed liquor food grade sodium carbonate tune pH to 6.0-7.0, then carries out sterilizing 15 controlled at 95 DEG C ~20min, then cooled to room temperature, obtains fruit culture solution;
(3), lactobacillus plantarumLactobacillus plantarumThe High Density Cultivation of SITCC No.10011
It is 1.0-2.0% by percent by volume, in step(2)Step is accessed in the fruit culture solution of gained(1)The seed of gained Then controlled at 37 DEG C of progress ferment at constant temperature cultures, fermentation is terminated when pH reaches 4.6-4.7 in fruit culture solution for liquid, Obtain zymotic fluid;
(4), zymotic fluid post processing
By step(3)The zymotic fluid control rotating speed of gained centrifuges 15min for 3500r/min, collects the precipitation of centrifugation gained respectively And supernatant;
(5), be dried
By step(4)The precipitation of gained is uniformly mixed with freeze drying protectant after centrifugation, then controlled at 100-(- 60)DEG C freezing 12-24h in advance is carried out, then again controlled at 80 DEG C, pressure carries out vacuum freeze drying for 0.02 Mpa 36-60h obtains bacterium powder dried frozen aquatic products;
The amount of precipitation and freeze drying protectant used in above-mentioned mixing, calculates, that is, precipitates in mass ratio:Freeze drying protectant is 1: 5- 15, the freeze drying protectant is made of skimmed milk powder, lactose, necrosis hematic acid sodium and sodium glutamate, is calculated in mass ratio, is taken off Fat milk powder:Lactose:Necrosis hematic acid sodium:Sodium glutamate is 80-120:80-120:10:10;
By step(4)The supernatant of gained is spray-dried controlled at 160-180 DEG C after centrifugation, obtains ferment supernatant powder End;
(6), by step(5)The ferment supernatant powder and bacterium powder dried frozen aquatic products of gained are uniformly mixed the fruit ferment powder to get high activity.
2. the preparation method of the fruit ferment powder of a kind of high activity as described in claim 1, it is characterised in that in preparation process In:
Step(1)In:
In the seed liquor of gained, contain 2.3 × 10 in every uL seed liquors6~2.6 × 106A lactobacillus plantarumLactobacillus plantarumSITCC No.10011;
Step(2)In:
It is 11-11.5BRIX that pure juice, which is diluted with distilled water to pol, is sequentially added in obtained pure juice dilution Fructose for pure juice dilution volume 1.5-2%, the tomato juice for being pure juice dilution volume 0.5-0.7%, obtained mixing Liquid food grade sodium carbonate tune pH to 6.0-7.0;
Step(3)In:
Inoculative proportion is calculated by percent by volume for 1.0-1.5 %, in step(2)Step is accessed in the fruit culture solution of gained (1)The seed liquor of gained;
Step(5)In:
Precipitation is carried out with freeze drying protectant after mixing controlled at 100-(-60)DEG C carry out in advance freezing 12-24h, so Afterwards again controlled at 80 DEG C, pressure carries out vacuum freeze drying 36-60h for 0.02Mpa, obtains bacterium powder dried frozen aquatic products;
The amount of precipitation and freeze drying protectant used in above-mentioned mixing, calculates, that is, precipitates in mass ratio:Freeze drying protectant is 1: 5- 10;
The freeze drying protectant is made of skimmed milk powder, lactose, necrosis hematic acid sodium and sodium glutamate, is calculated in mass ratio, Skimmed milk powder:Lactose:Necrosis hematic acid sodium:Sodium glutamate is 80-100:80-100:10:10;
Supernatant is spray-dried controlled at 160-180 DEG C.
3. the preparation method of the fruit ferment powder of a kind of high activity as claimed in claim 2, it is characterised in that in preparation process In:
Step(1)In:
In the seed liquor of gained, contain 2.6 × 10 in every uL seed liquors6A lactobacillus plantarumLactobacillus plantarumSITCC No.10011;
Step(2)In:
It is 11 BRIX that pure juice, which is diluted with distilled water to pol, and it is pure to be sequentially added in obtained pure juice dilution The fructose of fruit juice dilution volume 2%, the tomato juice for pure juice dilution volume 0.7%, obtained mixed liquor food grade carbon Sour sodium tune pH to 6.0;
Step(3)In:
Inoculative proportion is calculated by percent by volume for 1.0 %, in step(2)Step is accessed in the fruit culture solution of gained(1)Institute The seed liquor obtained;
Step(5)In:
Precipitation carries out carrying out advance freezing for 24 hours after mixing controlled at 80 DEG C with freeze drying protectant, then controls temperature again It is 80 DEG C to spend, and pressure carries out vacuum freeze drying 48h for 0.02Mpa, obtains bacterium powder dried frozen aquatic products;
The amount of precipitation and freeze drying protectant used in above-mentioned mixing, calculates, that is, precipitates in mass ratio:Freeze drying protectant is 1: 10;
The freeze drying protectant is made of skimmed milk powder, lactose, necrosis hematic acid sodium and sodium glutamate, is calculated in mass ratio, Skimmed milk powder:Lactose:Necrosis hematic acid sodium:Sodium glutamate is 100:80:10:10;
Supernatant is spray-dried controlled at 180 DEG C.
4. the preparation method of the fruit ferment powder of a kind of high activity as claimed in claim 2, it is characterised in that in preparation process In:
Step(1)In:
In the seed liquor of gained, contain 2.3 × 10 in every uL seed liquors6A lactobacillus plantarumLactobacillus plantarumSITCC No.10011;
Step(2)In:
Pure juice with distilled water be diluted to pol be 11.5 BRIX, sequentially added in obtained pure juice dilution for The fructose of pure juice dilution volume 1.5%, the tomato juice for pure juice dilution volume 0.5%, obtained mixed liquor are used edible Grade sodium carbonate tune pH to 7.0;
Step(3)In:
Inoculative proportion is calculated by percent by volume for 1.5%, in step(2)Step is accessed in the fruit culture solution of gained(1)Gained Seed liquor;
Step(5)In:
Precipitation carries out carrying out freezing 12h in advance after mixing controlled at 100 DEG C with freeze drying protectant, then controls again Temperature is 80 DEG C, and pressure carries out vacuum freeze drying 36h for 0.02 Mpa, obtains bacterium powder dried frozen aquatic products;
The amount of precipitation and freeze drying protectant used in above-mentioned mixing, calculates, that is, precipitates in mass ratio:Freeze drying protectant is 1: 5; The freeze drying protectant is made of skimmed milk powder, lactose, necrosis hematic acid sodium and sodium glutamate, is calculated in mass ratio, degreasing Milk powder:Lactose:Necrosis hematic acid sodium:Sodium glutamate is 80:100:10:10;
Supernatant is spray-dried controlled at 160 DEG C.
5. the preparation method of the fruit ferment powder of a kind of high activity as described in claim 1, it is characterised in that in preparation process In:
Step(1)In:
In the seed liquor of gained, contain 2.1 × 10 in every uL seed liquors6A lactobacillus plantarumLactobacillus plantarumSITCC No.10011;
Step(2)In:
It is 12 BRIX that pure juice, which is diluted with distilled water to pol, is added in obtained pure juice dilution as pure juice The fructose of dilution volume 3%, the tomato juice for pure juice dilution volume 0.9%, obtained mixed liquor food grade sodium carbonate PH to 6.5 is adjusted, then carries out the 15~20min that gone out controlled at 95 DEG C, then cooled to room temperature obtains fruit training Nutrient solution;
Step(3)In:
Inoculative proportion is calculated by percent by volume for 2.0%, in step(2)Step is accessed in the fruit culture solution of gained(1)Gained Seed liquor;
Step(5)In:
Precipitation mixed with freeze drying protectant after controlled at 60 DEG C carry out in advance freeze 20h, then again controlled at 80 DEG C, pressure carries out vacuum freeze drying 60h for 0.02 Mpa, obtains bacterium powder dried frozen aquatic products;
The amount of precipitation and freeze drying protectant used in above-mentioned mixing, calculates, that is, precipitates in mass ratio:Freeze drying protectant is 1:15;
The freeze drying protectant is made of skimmed milk powder, lactose, necrosis hematic acid sodium and sodium glutamate, is calculated in mass ratio, Skimmed milk powder:Lactose:Necrosis hematic acid sodium:Sodium glutamate is 120:120:10:10;
Supernatant is spray-dried controlled at 170 DEG C.
6. the preparation method of the fruit ferment powder of the high activity as described in claim 1-5 is any, it is characterised in that step(2)In The pure juice is pure cider.
7. the fruit ferment powder of a kind of high activity obtained by preparation method as claimed in claim 1, it is characterised in that by every gram high living Property fruit ferment powder calculate, living plant lactobacillusLactobacillus plantarumSITCC No.10011 bacterium numbers are 2.5~4.3 × 1011CFU, antioxidant activity VCEquivalent is 0.357mg~0.385mg.
CN201810066041.9A 2018-01-23 2018-01-23 A kind of preparation method of the fruit ferment powder of high activity Pending CN108208654A (en)

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CN109007807A (en) * 2018-08-13 2018-12-18 上海应用技术大学 A kind of microcapsules fruit ferment powder and preparation method thereof
CN111602810A (en) * 2020-04-27 2020-09-01 广西壮族自治区农业科学院 Probiotic clausena lansium microcapsule and preparation method and application thereof
CN112220038A (en) * 2020-08-31 2021-01-15 海南满家福健康科技有限公司 Production process of noni dry powder
CN112220039A (en) * 2020-08-31 2021-01-15 海南满家福健康科技有限公司 Noni fruit enzyme production method

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