CN108893226A - A kind of method that cooperative fermentation preparation is rich in γ-aminobutyric acid mulberries drink - Google Patents
A kind of method that cooperative fermentation preparation is rich in γ-aminobutyric acid mulberries drink Download PDFInfo
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Abstract
It is to provide γ-aminobutyric acid using saccharomyces cerevisiae, the lactobacillus plantarum that can generate γ-aminobutyric acid for mulberries drink, to provide the functionality of drink the invention discloses the method that a kind of preparation of cooperative fermentation is rich in γ-aminobutyric acid mulberries drink；Further saccharomyces cerevisiae, lactobacillus plantarum realize cooperative fermentation during the fermentation, for single saccharomycete or lactobacillus-fermented product, the mixed culture of saccharomyces cerevisiae and lactobacillus plantarum can be improved the quality of product to a certain extent, increase the flavor components of product；After bacterial strain cooperative fermentation provided by the invention, prepared mulberries drink is in rufous, has the peculiar fruity of mulberries, mouthfeel pure and mild, tasty and refreshing, and flavour is unique.
Description
Technical field
The invention belongs to functional beverage technical field, it is related to a kind of cooperative fermentation preparation rich in γ-aminobutyric acid mulberries
The method of drink.
Background technique
γ-aminobutyric acid (γ-aminobutyric acid, GABA) is widely present in plant, animal and microorganism
A kind of nonprotein amino acid.In mammalian brain, GABA is a kind of important inhibitory transmitter, has drop blood
Pressure adjusts hormone secretion, pre- preventing obesity, improves sleep, calm nerve, improve brain function, promote the important physiology function such as brain vigor
Energy.In recent years, with the continuous improvement of people's level of consumption and to the gradually attention of healthy diet, so that development functionality is eaten
Product are increasingly becoming a kind of trend, due to effective physiological function of GABA, utilize the food safeties such as lactic acid bacteria, saccharomycete or Aspergillus
The synthesis of level microbe fermenting organism is increasingly becoming one of research hotspot rich in the fermented product of GABA.
Mulberries, the tender succulence of pulp, smell be slightly sour and it is sweet tea, unique flavor, full of nutrition, contain a variety of amino needed by human
Acid, vitamin and the human body microelement and minerals that often lack are that be classified as by the Ministry of Public Health of China " be both food and medicine
One of agricultural product of product ".Therefore, mulberries are the dual-purpose of drug and food type health fruits of a kind of great exploitation potential and economic benefit.Fruit
Wine is using fruit as raw material, with a kind of fermented beverage of taste of fruit made of fermented brew.It is more advocating fruit industry
Under the guide of memberization development, development can not only embody the flavor characteristic of mulberries fruit using mulberries as the fermented beverage of raw material, and
And it is able to maintain most of nutrition and health care effect in its fruit, be conducive to the sustainable development of mulberry fruit industry.Currently, fermentation
The brewing of mulberries drink is mainly based upon single saccharomycete or lactic acid bacteria etc. using the fermentable sugars in fruit juice, converts it into
Flavor substance and obtain, and mostly do not contain GABA.
Summary of the invention
Present invention solves the problem in that providing a kind of side of cooperative fermentation preparation rich in γ-aminobutyric acid mulberries drink
Method prepares mulberries drink by saccharomycete and lactic acid cooperative fermentation, increases the quality that γ-aminobutyric acid improves product simultaneously,
Increase the flavor components of product.
The present invention is to be achieved through the following technical solutions：
A kind of method that cooperative fermentation preparation is rich in γ-aminobutyric acid mulberries drink, including following operation：
1) mulberries fermentation substrate prepares：
Select it is fresh, without rot, without disease pest and the fuller mulberries of particle, clean, be crushed；With the dosage of 40~60mg/L
Sulfurous acid is added into broken mulberries juice, is then added and first passes through the pectase that 35~40 DEG C of warm water activated in advance；It adjusts
Whole pol is to 120~140g/L；And adding L-sodium to content is 5~6g/L；
2) preparation of zymocyte liquid：
The saccharomyces cerevisiae that fermentation produces γ-aminobutyric acid is activated in the YPD culture medium containing L-sodium；
The lactobacillus plantarum that fermentation produces γ-aminobutyric acid is activated in the MRS culture medium containing L-sodium；
And 10~12h is cultivated respectively to logarithmic growth phase；
3) cooperative fermentation：
Saccharomyces cerevisiae is first inoculated with into ready mulberries fermentation substrate, inoculum concentration is 5~6logCFU/mL, 25~30
DEG C sealing anaerobic fermentation about 10~12h；
Then, inoculate lactobacillus plantarum, inoculum concentration is 4~5log CFU/mL, 37 DEG C of sealing and standings fermentations about 50~
60h；
The mass concentration of cooperative fermentation residual sugar into mulberries fermentation substrate is 3.6-4.2g/L, terminates fermentation；Temperature is dropped
To 0~5 DEG C, the mulberries drink rich in γ-aminobutyric acid is obtained after voluntarily clarifying.
The saccharomyces cerevisiae is using 7.309 bacterial strain of CGMCC；
The lactobacillus plantarum is using 7.308 bacterial strain of CGMCC.
The pectase content that is added when mulberries fermentation substrate prepares is to 0.05~0.08g/L.
Contain the L-sodium of 5% (m/v) in the YPD culture medium；
Contain the L-sodium of 5% (m/v) in the MRS culture medium.
The saccharomyces cerevisiae inoculum concentration is 5log CFU/mL；The inoculum concentration of lactobacillus plantarum is 4log CFU/mL.
Alcohol concentration is 2.81~2.96g/L, gamma-amino fourth in the prepared mulberries drink rich in γ-aminobutyric acid
Acid concentration is 2.42~2.60g/L.
Compared with prior art, the invention has the following beneficial technical effects：
The method that cooperative fermentation preparation provided by the invention is rich in γ-aminobutyric acid mulberries drink is that utilization can generate
The saccharomyces cerevisiae of γ-aminobutyric acid, lactobacillus plantarum provide γ-aminobutyric acid for mulberries drink, to provide the functionality of drink；
Further saccharomyces cerevisiae, lactobacillus plantarum realize cooperative fermentation during the fermentation, relative to single saccharomycete or lactic acid
For bacterium fermented product, the mixed culture of saccharomyces cerevisiae and lactobacillus plantarum can be improved the quality of product to a certain extent,
Increase the flavor components of product；After bacterial strain cooperative fermentation provided by the invention, prepared mulberries drink is in red
Brown has the peculiar fruity of mulberries, mouthfeel pure and mild, tasty and refreshing, and flavour is unique.
The method that cooperative fermentation provided by the invention preparation is rich in γ-aminobutyric acid mulberries drink, saccharomyces cerevisiae JM037 and
Lactobacillus plantarum BC114 has carried out cooperative fermentation, during the fermentation since yeast is introduced into logarithmic growth phase, then accesses
Lactobacillus plantarum saccharomyces cerevisiae viable count after entering logarithmic growth phase is reduced, and the two mutually grows competing in cooperative fermentation
It strives, lactobacillus plantarum number of viable maintains relatively high level after the 48h that ferments, and saccharomyces cerevisiae viable count gradually decreases；
Compared with saccharomyces cerevisiae single-shot ferment, ethyl alcohol, glycerol content follow the variation of saccharomyces cerevisiae viable bacteria content when cooperative fermentation, are fermenting
Content increase slows down after for 24 hours, but ethyl alcohol, glycerol content are then obviously improved compared with lactobacillus plantarum single-shot ferment；
Cooperative fermentation GABA content (2.42g/L) and single bacterial strain fermentation GABA content (lactobacillus plantarum JM037：
1.45g/L；Saccharomyces cerevisiae IM037：It 1.03g/L) compares and is obviously improved；Compared with single-shot ferment, lactic acid, the apple of cooperative fermentation
Tartaric acid, citric acid, the median that oxalic acid content is the two；But tartaric acid occurs significantly in its content after 36h of fermenting
Increase, far beyond the two single-shot ferment；And increase of the succinic acid after the 48h that ferments is more significant；And tartaric acid, succinic acid content
Variation will bring special flavor and taste for drink.
Detailed description of the invention
Fig. 1-1, Fig. 1-2 are saccharomyces cerevisiae JM037 and lactobacillus plantarum BC114 single bacterium and cooperative fermentation mulberries process respectively
Viable count variation schematic diagram, pH change schematic diagram；Wherein, ■ is the fermentation of yeast JM037 single bacterium；▼ is lactobacillus plantarum
The fermentation of BC114 single bacterium；Is yeast during cooperative fermentation；▽ is lactic acid bacteria during cooperative fermentation；Zero is cooperative fermentation；
Fig. 2-1, Fig. 2-2 are ethyl alcohol, glycerol content variation schematic diagram during single bacterial strain and cooperative fermentation mulberries respectively；
Wherein, ■ is the fermentation of yeast JM037 single bacterium；▼ is the fermentation of lactobacillus plantarum BC114 single bacterium；● it is cooperative fermentation；
Fig. 3 is GABA content variation schematic diagram during single bacterial strain and cooperative fermentation mulberries；Wherein, LP is plant cream bar
The fermentation of bacterium BC114 single bacterium；SC is the fermentation of saccharomyces cerevisiae JM037 single bacterium；LP+SC is cooperative fermentation；
Fig. 4 is changes in th e level of organic acids during single bacterial strain and cooperative fermentation mulberries, and wherein A is Lactic acid cream
Acid；B is Malic acid malic acid；C is Tartaric acid tartaric acid；D is Succinic acid succinic acid；E is
Citric acid citric acid；F is Oxalic acid oxalic acid；Wherein, ■ is the fermentation of yeast JM037 single bacterium；▼ is plant cream bar
The fermentation of bacterium BC114 single bacterium；● it is cooperative fermentation.
Specific embodiment
Below with reference to specific embodiment, the present invention is described in further detail, it is described be explanation of the invention and
It is not to limit.
A kind of method that cooperative fermentation preparation is rich in γ-aminobutyric acid mulberries drink, including following operation：
1) mulberries fermentation substrate prepares：
Select it is fresh, without rot, without disease pest and the fuller mulberries of particle, clean, be crushed；With the dosage of 40~60mg/L
Sulfurous acid is added into broken mulberries juice, is then added and first passes through the pectase that 35~40 DEG C of warm water activated in advance；It adjusts
Whole pol is to 120~140g/L；And adding L-sodium to content is 5~6g/L；
2) preparation of zymocyte liquid：
The saccharomyces cerevisiae that fermentation produces γ-aminobutyric acid is activated in the YPD culture medium containing L-sodium；
The lactobacillus plantarum that fermentation produces γ-aminobutyric acid is activated in the MRS culture medium containing L-sodium；
And 10~12h is cultivated respectively to logarithmic growth phase；
3) cooperative fermentation：
Saccharomyces cerevisiae is first inoculated with into ready mulberries fermentation substrate, inoculum concentration is 5~6logCFU/mL, 25~30
DEG C sealing anaerobic fermentation about 10~12h；
Then, inoculate lactobacillus plantarum, inoculum concentration is 4~5log CFU/mL, 37 DEG C of sealing and standings fermentations about 50~
60h；
The mass concentration of cooperative fermentation residual sugar into mulberries fermentation substrate is 3.6-4.2g/L, terminates fermentation；Temperature is dropped
To 0~5 DEG C, the mulberries drink rich in γ-aminobutyric acid is obtained after voluntarily clarifying.
Further, the saccharomyces cerevisiae is using 7.309 bacterial strain of CGMCC；
The lactobacillus plantarum is using 7.308 bacterial strain of CGMCC.
Saccharomyces cerevisiae JM037 and lactobacillus plantarum BC114 used in the present invention are that separation screening obtains from Pickles, Sichuan Style,
With the ability for synthesizing GABA using L-sodium as precursor high-performance bio.Mulberries drink is prepared using compound strain cooperative fermentation
Product can assign the unique sense organ of product and functional characteristic, make up that single fermentation by saccharomyces cerevisiae alcoholic strength is higher, single lactic acid bacteria hair
The problem that ferment acidity is lower and flavor is insufficient.
Cooperative fermentation of the present invention is will produce the saccharomyces cerevisiae JM037 of GABA and produce the lactobacillus plantarum of GABA
BC114 carries out cooperative fermentation, and two kinds of microorganisms have carried out following preservation respectively：
Saccharomyces cerevisiae JM037 has been preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, preservation
Address is Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, and deposit number is：CGMCC 7.309, the deposit date is March 8 in 2018
Day；
Lactobacillus plantarum BC114 has been preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, protects
Hiding address is Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, and deposit number is：CGMCC7.308, the deposit date is March 8 in 2018
Day.
The method that cooperative fermentation preparation based on above two bacterial strain is rich in γ-aminobutyric acid mulberries drink, including it is following
Operation：
1) mulberries fermentation substrate prepares：
Select it is fresh, without rot, without disease pest and the fuller mulberries of particle, clean, be crushed.It is added with the dosage of 60mg/L
Sulfurous acid (sterilization, anti-oxidant and color protection), is then added and first passes through the 0.05g/L pectase that 35~40 DEG C of warm water activated in advance；
Sugar addition is to 120~140g/L；L-sodium (GABA synthesizes precursor), content 5g/L are added simultaneously.
2) preparation of zymocyte liquid：
Saccharomyces cerevisiae CGMCC 7.309, lactobacillus plantarum CGMCC 7.308 are being contained into 5% (m/v) L-sodium respectively
YPD culture medium, activate in MRS culture medium, and respectively culture 10-12h to logarithmic growth phase.
3) cooperative fermentation：
It is first inoculated with saccharomyces cerevisiae CGMCC 7.309, inoculum concentration 6logCFU/mL in mulberries fermentation substrate, is sealed at 30 DEG C
Anaerobic fermentation about 12h；
Then, lactobacillus plantarum CGMCC 7.308 is inoculated, inoculum concentration is 4log CFU/mL, continues to cooperate at 37 DEG C close
Envelope standing for fermentation about 60h；
The mass concentration of cooperative fermentation to residual sugar is 4g/L or so (3.6-4.2g/L), terminates fermentation, cool the temperature to 0~
It 5 DEG C, voluntarily clarifies, obtains the mulberries fermented beverage that alcohol concentration is 2.81~2.96g/L, GABA concentration is 2.42~2.60g/L.
Specific embodiment is given below.
Embodiment 1
The method that cooperative fermentation preparation is rich in γ-aminobutyric acid mulberries drink, including following operation：
1) mulberries fermentation substrate prepares：Select it is fresh, without rot, without disease pest and the fuller mulberries of particle, clean, break
It is broken.Sulfurous acid is added with the dosage of 60mg/L, is then added and first passes through the 5g/L pectase that 35~40 DEG C of warm water activated in advance；It adjusts
Whole pol is to 120g/L；Add L-sodium, content 5g/L.
2) preparation of saccharomyces cerevisiae JM037 zymocyte liquid：The saccharomyces cerevisiae JM037 of γ-aminobutyric acid will be produced containing 5%
(m/v) it is activated in the YPD culture medium of L-sodium, culture to logarithmic growth phase, bacterial concentration 106CFU/mL.
3) saccharomyces cerevisiae JM037 ferments：Saccharomyces cerevisiae JM037 is inoculated in mulberries fermentation substrate, inoculum concentration is 6log CFU/
ML, in 30 DEG C of fermentation 12h.
4) lactobacillus plantarum BC114 zymophyte：The lactobacillus plantarum BC114 of γ-aminobutyric acid will be produced containing 5% (m/v)
It is activated in the MRS culture medium of L-sodium, culture to logarithmic growth phase, bacterial concentration 107CFU/mL.
(5) cooperative fermentation：Activation lactobacillus plantarum BC114 is inoculated in the fermentation substrate through fermentation by saccharomyces cerevisiae 12h,
Inoculum concentration is 4log CFU/mL, and adjustment temperature is 37 DEG C, continues cooperative fermentation 60h, terminates fermentation.It is placed into 4 DEG C of temperature
Under the conditions of, clarification is stood, obtaining alcohol concentration is the mulberries fermented beverage that 2.81g/L, GABA concentration are 2.42g/L.
Embodiment 2
The method that cooperative fermentation preparation is rich in γ-aminobutyric acid mulberries drink, including following operation：
1) mulberries fermentation substrate prepares：Select it is fresh, without rot, without disease pest and the fuller mulberries of particle, clean, break
It is broken.Sulfurous acid is added with the dosage of 60mg/L, is then added and first passes through the 5g/L pectase that 35~40 DEG C of warm water activated in advance；It adjusts
Whole pol is to 140g/L；Add L-sodium, content 5g/L.
2) preparation of saccharomyces cerevisiae JM037 zymocyte liquid：：The saccharomyces cerevisiae JM037 of γ-aminobutyric acid will be produced containing 5%
(m/v) it is activated in the YPD culture medium of L-sodium, culture to logarithmic growth phase, bacterial concentration 106CFU/mL.
3) saccharomyces cerevisiae JM037 ferments：Saccharomyces cerevisiae JM037 is inoculated in mulberries fermentation substrate, inoculum concentration is 6log CFU/
ML, in 30 DEG C of fermentation 12h.
4) preparation of lactobacillus plantarum BC114 zymocyte liquid：The lactobacillus plantarum BC114 for producing γ-aminobutyric acid is being contained
It is activated in the MRS culture medium of 5% (m/v) L-sodium, culture to logarithmic growth phase, bacterial concentration 107CFU/mL.
5) cooperative fermentation：Activation lactobacillus plantarum BC114 is inoculated in the fermentation substrate through fermentation by saccharomyces cerevisiae 12h,
Inoculum concentration is 4log CFU/mL, and adjustment temperature is 37 DEG C, continues cooperative fermentation 60h, terminates fermentation.It is placed into 4 DEG C of temperature
Under the conditions of, clarification is stood, obtaining alcohol concentration is the mulberries fermented beverage that 2.96g/L, GABA concentration are 2.60g/L.
In order to compare ferment effect, while saccharomyces cerevisiae JM037, lactobacillus plantarum BC114 are done and is equally activated, connects
Kind processing and the fermentation of the same terms (by fermentation 72h processing) are used as control；During the fermentation to number of viable carry out with
Track, after fermentation to mulberries fermented beverage organic matter and active quantities detect.
As Figure 1-1, saccharomyces cerevisiae JM037 and lactobacillus plantarum BC114 are positive in single-shot ferment for viable count variation
Normal exponential growing curve, and the yeast first accessed when cooperative fermentation is introduced into logarithmic growth phase, the plant cream bar then accessed
The viable count of bacterium saccharomyces cerevisiae after entering logarithmic growth phase is reduced, and shows that the two is mutual growth competition in cooperative fermentation,
Lactobacillus plantarum number of viable maintains relatively high level after the 48h that ferments, and saccharomyces cerevisiae viable count gradually decreases；
PH variation as shown in Figs. 1-2, saccharomyces cerevisiae JM037 and lactobacillus plantarum BC114 in single-shot ferment with fermentation when
Between extend pH reduce, and when cooperative fermentation also at any time extend pH reduce, pH value be located at both median；
Ethyl alcohol, glycerol content change respectively as shown in Fig. 2-1, Fig. 2-2, compared with saccharomyces cerevisiae single-shot ferment, cooperative fermentation
When ethyl alcohol, glycerol content follow the variation of saccharomyces cerevisiae viable bacteria content, content increase slows down after fermentation for 24 hours, but ethyl alcohol, sweet
Oil content is then obviously improved compared with lactobacillus plantarum single-shot ferment；
GABA content variation GABA content as shown in figure 3, cooperative fermentation GABA content (2.42g/L) and single bacterial strain are fermented
(lactobacillus plantarum JM037：1.45g/L；Saccharomyces cerevisiae IM037：It 1.03g/L) compares and is obviously improved.
Part changes in th e level of organic acids is respectively as shown in figure 4, compared with single-shot ferment, it can be seen that the lactic acid of cooperative fermentation,
Malic acid, citric acid, the median that oxalic acid content is the two；But tartaric acid occurs obviously in its content after 36h of fermenting
Increase, far beyond the two single-shot ferment；And increase of the succinic acid after the 48h that ferments is more significant；And tartaric acid, succinic acid contain
The variation of amount will bring special flavor and taste for drink.
The above are the concrete analysis of part changes in th e level of organic acids, more cooperative fermentations are more as shown in table 1, can see
Significant difference is all shown to compound in up to 28, the results showed that saccharomyces cerevisiae JM037, lactobacillus plantarum BC114 performance
Go out cooperative fermentation, enough improved the plurality of active ingredients or active material of product, can be improved the quality of product, increases product
Flavor components.
Saccharomyces cerevisiae JM037 and lactobacillus plantarum BC114 cooperative fermentation (72h) mulberries of the table 1 based on HS-HPME/GC-MS
Volatile materials analysis
Data are average ± standard error in table.
Example given above is to realize the present invention preferably example, and the present invention is not limited to the above embodiments.This field
Technical staff's technical solution according to the present invention technical characteristic any nonessential addition, the replacement made, belong to this
The protection scope of invention.
Claims (6)
1. a kind of method that cooperative fermentation preparation is rich in γ-aminobutyric acid mulberries drink, which is characterized in that including following operation：
1) mulberries fermentation substrate prepares：
Select it is fresh, without rot, without disease pest and the fuller mulberries of particle, clean, be crushed；With the dosage of 40~60mg/L to broken
Sulfurous acid is added in mulberries juice after broken, is then added and first passes through the pectase that 35~40 DEG C of warm water activated in advance；Adjustment sugar
It spends to 120~140g/L；And adding L-sodium to content is 5~6g/L；
2) preparation of zymocyte liquid：
The saccharomyces cerevisiae that fermentation produces γ-aminobutyric acid is activated in the YPD culture medium containing L-sodium；
The lactobacillus plantarum that fermentation produces γ-aminobutyric acid is activated in the MRS culture medium containing L-sodium；
And 10~12h is cultivated respectively to logarithmic growth phase；
3) cooperative fermentation：
Saccharomyces cerevisiae is first inoculated with into ready mulberries fermentation substrate, inoculum concentration is 5~6log CFU/mL, at 25~30 DEG C
Seal anaerobic fermentation about 10~12h；
Then, lactobacillus plantarum is inoculated, inoculum concentration is 4~5log CFU/mL, in 37 DEG C of sealing and standings fermentation about 50~60h；
The mass concentration of cooperative fermentation residual sugar into mulberries fermentation substrate is 3.6-4.2g/L, terminates fermentation；Cool the temperature to 0~
5 DEG C, the mulberries drink rich in γ-aminobutyric acid is obtained after voluntarily clarifying.
2. the method that cooperative fermentation preparation as described in claim 1 is rich in γ-aminobutyric acid mulberries drink, which is characterized in that
The saccharomyces cerevisiae is using 7.309 bacterial strain of CGMCC；
The lactobacillus plantarum is using 7.308 bacterial strain of CGMCC.
3. the method that cooperative fermentation preparation as described in claim 1 is rich in γ-aminobutyric acid mulberries drink, which is characterized in that
Pectase content is added when mulberries fermentation substrate prepares to 0.05~0.08g/L.
4. the method that cooperative fermentation preparation as described in claim 1 is rich in γ-aminobutyric acid mulberries drink, which is characterized in that
Contain the L-sodium of 5% (m/v) in the YPD culture medium；
Contain the L-sodium of 5% (m/v) in the MRS culture medium.
5. the method that cooperative fermentation preparation as described in claim 1 is rich in γ-aminobutyric acid mulberries drink, which is characterized in that
The saccharomyces cerevisiae inoculum concentration is 5log CFU/mL；The inoculum concentration of lactobacillus plantarum is 4log CFU/mL.
6. the method that cooperative fermentation preparation as described in claim 1 is rich in γ-aminobutyric acid mulberries drink, which is characterized in that
Alcohol concentration is 2.81~2.96g/L in the prepared mulberries drink rich in γ-aminobutyric acid, γ-aminobutyric acid concentration is
2.42~2.60g/L.
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| CN109439556A (en) * | 2018-12-06 | 2019-03-08 | 泸州品创科技有限公司 | Mulberry fruit wine saccharomyces cerevisiae and application thereof |
| CN110050957A (en) * | 2019-01-29 | 2019-07-26 | 西华大学 | A kind of production method rich in γ-aminobutyric acid Pixian bean sauce |
| CN111117828A (en) * | 2020-02-06 | 2020-05-08 | 江苏大学 | Method for preparing mulberry fruit wine by adding fruit and vegetable lactobacillus fermentation liquor |
| CN112852664A (en) * | 2021-01-14 | 2021-05-28 | 西华大学 | Saccharomyces cerevisiae and method for improving yield of gamma-aminobutyric acid produced by saccharomyces cerevisiae |
| CN113416674A (en) * | 2021-06-25 | 2021-09-21 | 黑龙江大学 | Mixed strain suitable for mulberry fermented beverage in cold region and application thereof |
| CN114586910A (en) * | 2022-03-30 | 2022-06-07 | 河北科技大学 | Sterilization type mulberry fermented beverage assisting in reducing blood fat and preparation method thereof |
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| CN111117828B (en) * | 2020-02-06 | 2022-12-27 | 江苏大学 | Method for preparing mulberry fruit wine by adding fruit and vegetable lactobacillus fermentation liquor |
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