CN113398021A - Preparation method of high-activity lactobacillus fermentation extracting solution - Google Patents
Preparation method of high-activity lactobacillus fermentation extracting solution Download PDFInfo
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- 230000004151 fermentation Effects 0.000 title claims abstract description 66
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- 230000000694 effects Effects 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 239000000284 extract Substances 0.000 claims abstract description 84
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 80
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 66
- 241000894006 Bacteria Species 0.000 claims abstract description 44
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 40
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- 239000000203 mixture Substances 0.000 claims description 19
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 claims description 16
- 235000013399 edible fruits Nutrition 0.000 claims description 16
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- WYXXLXHHWYNKJF-UHFFFAOYSA-N isocarvacrol Natural products CC(C)C1=CC=C(O)C(C)=C1 WYXXLXHHWYNKJF-UHFFFAOYSA-N 0.000 claims description 8
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
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- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
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- A61K2800/82—Preparation or application process involves sonication or ultrasonication
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- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/85—Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine
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Abstract
The invention provides a preparation method of a high-activity lactobacillus fermentation extracting solution, which comprises the following steps: s1 pretreating fructus Pandani and Mori fructus to obtain fructus Pandani residue and Mori fructus residue; s2, preparing a fructus loti lucidi extract, preparing the fructus loti lucidi extract by an alcohol extraction and secondary leaching method, preparing a mulberry extract by S3, leaching the mulberry extract by using an ethanol solution, and preparing the mulberry extract under an ultrasonic condition; preparing a lactic acid bacteria suspension S4, fermenting S5: the preparation method comprises the steps of inoculating the fructus eckloniae extract and the mulberry extract into a bacterial suspension, adjusting the proportion and the fermentation conditions to obtain a lactobacillus fermentation liquid, and extracting with S6 ethanol to obtain a high-activity lactobacillus fermentation extracting solution.
Description
Technical Field
The invention relates to the field of biological fermentation, in particular to a preparation method of a high-activity lactobacillus fermentation extracting solution.
Background
The probiotics such as lactobacillus and bifidobacterium are widely applied to the food industry, and at present, the bacteria not only do not have any harm to health of human bodies, but also have health care effect on the human bodies, and can improve the balance of microorganisms in host intestinal tracts, promote intestinal digestion and absorption and improve the immunity function.
The patent 'a composite lactobacillus fermentation flavor original taste lactobacillus beverage and a preparation method thereof' discloses: CN107712047A, fermenting by adding a compound stabilizer, compound sugar and the like, but the content of main active substances fermented by lactic acid bacteria is lower;
patent "lactic acid bacteria fermentation product and fermented milk food containing the same", publication nos.: CN102206598B, which is obtained by culturing lactic acid bacteria in a culture medium containing an extract of at least one food material selected from the group consisting of rice bran, persimmon leaf, perilla, houttuynia cordata, eucommia ulmoides, turmeric, clove, cinnamon, and sweet tea. In order to maintain the usefulness or effectiveness of lactic acid bacteria, the conventional lactic acid bacteria fermentation methods are required to not only promote the growth of bacteria but also suppress the death of bacteria in the lactic acid bacteria fermentation product to improve the viability. Therefore, when a substance added to promote the growth of lactic acid bacteria or a substance mixed to improve the viability of lactic acid bacteria is used to obtain a sufficient effect, the more the substance is used, the more the quality of the product is affected, and the performance of the lactic acid bacteria fermentation product in acid resistance, alkali resistance, high temperature resistance, and the like is also degraded. Therefore, even if the state of containing a large amount of live lactic acid bacteria can be maintained, the activity of lactic acid bacteria cannot be maintained, and further the activity of lactic acid bacteria cannot be maintained under extreme conditions.
Disclosure of Invention
In view of the above, the present invention provides a high activity lactobacillus fermentation extract and a preparation method thereof, which solve the above problems.
The technical scheme of the invention is realized as follows: a method for preparing high-activity lactobacillus fermentation extract comprises: the method comprises the following steps:
s1, selecting fructus Pandani and fructus Mori, cleaning, pulverizing respectively, adding 0.1-0.5% antioxidant of fructus Pandani and fructus Mori, squeezing, filtering with 120-150 mesh sieve, and collecting residue to obtain fructus Pandani residue and fructus Mori residue;
s2, preparing the Pandanum extract: carrying out primary alcohol extraction on the fructus eckerceae residue obtained in the step S1 for 1-3 hours by using 60-80 wt% of ethanol solution, then carrying out secondary extraction on the fructus eckerceae residue for 0.5-2 hours by using 70-90 wt% of ethyl acetate solution, combining extracting solutions, carrying out reduced pressure concentration, purifying and drying to obtain a fructus eckerceae extract;
s3, preparing a mulberry fruit extract: leaching the mulberry pomace obtained in the step S1 for 10-24 hours by using 80-100 wt% ethanol solution, then extracting for 0.5-1 hour at 20-60 ℃ under the condition of 20-50 KHz ultrasonic wave, purifying and drying to obtain mulberry extract;
s4, preparing a lactic acid bacteria suspension: inoculating lactobacillus in an inoculation amount of 8-12% (v/w) into an MRS culture medium, culturing for 30-50 hours at the temperature of 30-35 ℃ and at the stirring speed of 100-150 rpm, centrifuging a culture solution at 3000-5000 rpm, and reserving a centrifuged bacterial suspension;
s5, fermentation: mixing and stirring the fructus eckloniae extract obtained in the step S2 and the mulberry extract obtained in the step S3 according to the mass ratio of 1-3: 0.5 to obtain a mixture extract; inoculating the mixture extract into the bacterial suspension, and fermenting at 20-30 ℃ for 25-48 h to obtain lactobacillus fermentation liquor;
s6, extraction: and (3) breaking cell walls of the lactobacillus fermentation liquor obtained in the step (S5) by using ultrasonic waves, extracting for 2-4 times by using ethanol, combining extracting solutions, concentrating, purifying and drying to obtain the high-activity lactobacillus fermentation extracting solution.
Further, the antioxidant of S1 is prepared by mixing thymol, carvacrol and coumarin in a mass ratio of 0.1-0.5: 2-5: 1.3-2.
Further, the mass volume ratio g/mL of the Pandanus communis Turcz fruit residues in the S2 to the ethanol solution is 1: 20-45.
Further, the mass volume ratio g/mL of the Pandanum unhoferi fruit residues in the S2 to the ethyl acetate solution is 1: 20-45.
Further, the mass-volume ratio g/mL of the mulberry pomace to the ethanol solution in the S3 is 1: 18-35.
Further, the lactic acid bacteria of S4 is one of lactobacillus, lactobacillus acidophilus or lactobacillus reuteri.
Furthermore, the mass-volume ratio g/mL of the mixture extract in the S5 to the bacterial suspension is 1: 5-15.
Further, the volume ratio of the lactobacillus fermentation liquor to the ethanol in the S6 is 2-4: 1.
further, the extraction temperature in the S6 is 40-55 ℃, the extraction pressure is 0.3-0.5 Mpa, and the extraction time is 30-50 min.
Compared with the prior art, the invention has the beneficial effects that:
the lactobacillus fermentation extract prepared by the invention has higher activity under the conditions of high temperature, acid and alkali, and the viable bacteria value is high; the fructus eckloniae extract and the mulberry fruit extract are added for fermentation, a certain buffering capacity can be achieved in an acid-base environment, the tolerance of the lactic acid bacteria to acid-base conditions is improved, the protective effect on the lactic acid bacteria is good, the fermentation of the lactic acid bacteria is improved, and high activity can be maintained; the antioxidant prepared by mixing thymol, carvacrol and coumarin is added during treatment, so that the cernua acuminata fruit and mulberry fruit are effectively prevented from browning, the extraction rate of the cernua acuminata fruit and mulberry fruit can be increased, and nutrient substances are reserved to provide nutrition for lactic acid bacteria; the invention enhances the microelements of the lactobacillus by mixing and fermenting the mixture extract and the bacterial suspension, adjusting the fermentation conditions, combining the fermentation technology with the nutrition recombination compatibility technology, thereby improving the activity, having better high temperature resistance, acid resistance and alkali resistance, keeping higher activity, being applied to the fields of daily necessities and cosmetics, being used as an antioxidant and a skin conditioner, improving the skin micro-ecology and playing the roles of oxidation resistance and aging resistance on the skin.
Detailed Description
In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.
The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.
The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.
Example 1
A method for preparing high-activity lactobacillus fermentation extract comprises: the method comprises the following steps:
s1, selecting fructus Pandani and fructus Mori, cleaning, pulverizing respectively, adding 0.1% antioxidant of the total weight of fructus Pandani and fructus Mori, squeezing to obtain juice, mixing the antioxidant with thymol, carvacrol and coumarin at a mass ratio of 0.1:2:1.3, filtering with 120 mesh sieve, and collecting the residue to obtain fructus Pandani residue and fructus Mori residue;
s2, preparing the Pandanum extract: carrying out first alcohol extraction on the fructus eckerceae residue obtained in the step S1 for 1h by using a 60 wt% ethanol solution, then carrying out second extraction for 0.5h by using a 70 wt% ethyl acetate solution, combining the extracting solutions, carrying out reduced pressure concentration, purifying and drying to obtain a fructus eckerceae extract; the mass volume ratio g/mL of the fructus eckerceae and the ethanol solution is 1:20, and the mass volume ratio g/mL of the fructus eckerceae and the ethyl acetate solution is 1: 20;
s3, preparing a mulberry fruit extract: leaching Mori fructus residue obtained in S1 with 80 wt% ethanol solution for 10h, extracting at 20 deg.C under 20KHz ultrasonic wave for 0.5h, purifying, and drying to obtain Mori fructus extract; the mass volume ratio g/mL of the mulberry pomace to the ethanol solution is 1: 18;
s4, preparing a lactic acid bacteria suspension: inoculating lactobacillus in an MRS culture medium in an inoculation amount of 8% (v/w), culturing for 30 hours at the temperature of 30 ℃ and at the stirring speed of 100rpm, centrifuging a culture solution at 3000rpm, and reserving a centrifuged bacterial suspension;
s5, fermentation: mixing and stirring the fructus eckloniae extract obtained in the step S2 and the mulberry extract obtained in the step S3 according to the mass ratio of 1:0.5 to obtain a mixture extract; inoculating the mixture extract into the bacterial suspension, wherein the mass-volume ratio g/mL of the mixture extract to the bacterial suspension is 1:5, and fermenting at 20 ℃ for 25h to obtain lactobacillus fermentation liquor;
s6, extraction: and (3) breaking cell walls of the lactobacillus fermentation liquor obtained in the step (S5) by using ultrasonic waves, and extracting for 2 times by using ethanol, wherein the volume ratio of the lactobacillus fermentation liquor to the ethanol is 2:1, extracting at 40 ℃ under 0.3Mpa for 30min, combining the extracting solutions, concentrating, purifying and drying to obtain the high-activity lactobacillus fermentation extracting solution.
Example 2
A method for preparing high-activity lactobacillus fermentation extract comprises: the method comprises the following steps:
s1, selecting fructus Pandani and fructus Mori, cleaning, pulverizing respectively, adding 0.5% antioxidant of fructus Pandani and fructus Mori, squeezing to obtain juice, mixing the antioxidant with thymol, carvacrol and coumarin at a mass ratio of 0.5:5:2, filtering with 150 mesh filter, and collecting the residue to obtain fructus Pandani residue and fructus Mori residue;
s2, preparing the Pandanum extract: carrying out primary alcohol extraction on the fructus eckerceae residue obtained in the step S1 for 3 hours by using 80 wt% ethanol solution, then carrying out secondary extraction on the fructus eckerceae residue for 2 hours by using 90 wt% ethyl acetate solution, combining extracting solutions, carrying out reduced pressure concentration, purifying and drying to obtain a fructus eckerceae extract; the mass volume ratio g/mL of the fructus eckerceae and the ethanol solution is 1:45, and the mass volume ratio g/mL of the fructus eckerceae and the ethyl acetate solution is 1: 45;
s3, preparing a mulberry fruit extract: leaching Mori fructus residue obtained in S1 with 100 wt% ethanol solution for 24 hr, extracting at 60 deg.C under 50KHz ultrasonic wave for 1 hr, purifying, and drying to obtain Mori fructus extract; the mass volume ratio g/mL of the mulberry pomace to the ethanol solution is 1: 35;
s4, preparing a lactic acid bacteria suspension: inoculating lactobacillus acidophilus into an MRS culture medium in an inoculation amount of 12% (v/w), culturing for 50 hours at the temperature of 35 ℃ and at the stirring speed of 150rpm, centrifuging a culture solution at 5000rpm, and reserving a centrifuged bacterial suspension for later use;
s5, fermentation: mixing and stirring the fructus eckloniae extract obtained in the step S2 and the mulberry extract obtained in the step S3 according to the mass ratio of 3:0.5 to obtain a mixture extract; inoculating the mixture extract into the bacterial suspension, wherein the mass-volume ratio g/mL of the mixture extract to the bacterial suspension is 1:15, and fermenting at 30 ℃ for 48 hours to obtain lactobacillus fermentation liquor;
s6, extraction: and (3) breaking cell walls of the lactobacillus fermentation liquor obtained in the step (S5) by using ultrasonic waves, and extracting for 4 times by using ethanol, wherein the volume ratio of the lactobacillus fermentation liquor to the ethanol is 4:1, extracting at 55 ℃ and 0.5Mpa for 50min, combining the extracting solutions, concentrating, purifying and drying to obtain the high-activity lactobacillus fermentation extracting solution.
Example 3
A method for preparing high-activity lactobacillus fermentation extract comprises: the method comprises the following steps:
s1, selecting fructus Pandani and fructus Mori, cleaning, pulverizing respectively, adding 0.3% antioxidant of the total weight of fructus Pandani and fructus Mori, squeezing to obtain juice, mixing the antioxidant with thymol, carvacrol and coumarin at a weight ratio of 0.3:4:1.7, filtering with 130 mesh filter, and collecting the filter residue to obtain fructus Pandani residue and fructus Mori residue;
s2, preparing the Pandanum extract: carrying out primary alcohol extraction on the fructus eckerceae residue obtained in the step S1 for 2 hours by using 70 wt% ethanol solution, then carrying out secondary extraction on the fructus eckerceae residue for 1.6 hours by using 80 wt% ethyl acetate solution, combining extracting solutions, carrying out reduced pressure concentration, purifying and drying to obtain a fructus eckerceae extract; the mass volume ratio g/mL of the fructus eckercae edulis residue to the ethanol solution is 1:35, and the mass volume ratio g/mL of the fructus eckercae edulis residue to the ethyl acetate solution is 1: 30;
s3, preparing a mulberry fruit extract: leaching Mori fructus residue obtained in S1 with 90 wt% ethanol solution for 18h, extracting at 40 deg.C under 40KHz ultrasonic wave for 0.8h, purifying, and drying to obtain Mori fructus extract; the mass volume ratio g/mL of the mulberry pomace to the ethanol solution is 1: 28;
s4, preparing a lactic acid bacteria suspension: inoculating lactobacillus reuteri in an MRS culture medium in an inoculation amount of 10% (v/w), culturing for 40 hours at the temperature of 33 ℃ and at the stirring speed of 130rpm, centrifuging a culture solution at 4000rpm, and reserving a centrifuged bacterial suspension;
s5, fermentation: mixing and stirring the fructus eckloniae extract obtained in the step S2 and the mulberry extract obtained in the step S3 according to the mass ratio of 1-3: 0.5 to obtain a mixture extract; inoculating the mixture extract into the bacterial suspension, wherein the mass-volume ratio g/mL of the mixture extract to the bacterial suspension is 1:10, and fermenting at 25 ℃ for 34h to obtain lactobacillus fermentation liquor;
s6, extraction: and (3) breaking cell walls of the lactobacillus fermentation liquor obtained in the step (S5) by using ultrasonic waves, and extracting for 3 times by using ethanol, wherein the volume ratio of the lactobacillus fermentation liquor to the ethanol is 3: 1, extracting at 50 ℃ and under 0.4Mpa for 40min, combining the extracting solutions, concentrating, purifying and drying to obtain the high-activity lactobacillus fermented extracting solution.
Example 4
This example differs from example 3 in that the antioxidant of S1 is ascorbic acid.
Example 5
The difference between the embodiment and the embodiment 3 is that the antioxidant of S1 is prepared by mixing thymol, carvacrol and coumarin in a mass ratio of 0.6:1: 1.
Example 6
The difference between the embodiment and the embodiment 3 is that the mass-to-volume ratio g/mL of the mixture extract and the bacterial suspension in S5 is 1: 20.
Comparative example 1
The comparative example differs from example 3 in that the dewdrop fruit was replaced with an equal amount of mulberry fruit.
Comparative example 2
This comparative example is different from example 3 in that the seed temperature in S4 was 28 ℃ and the stirring speed was 80 rpm.
Comparative example 3
The comparative example differs from example 3 in that the fermentation temperature in S5 was 32 ℃ and the fermentation time was 20 hours.
First, Activity measurement
The fermented lactic acid bacteria extracts prepared in examples 1 to 6 and comparative examples 1 to 3 were divided into 9 groups, three parallel tests were performed for each group, 2mL of the fermented lactic acid bacteria extract was taken, treated at 40 ℃, 50 ℃ and 60 ℃ for 15min, the viable count of lactic acid bacteria in each group was observed and measured, and the results were averaged as shown in Table 1.
Table 1:
as can be seen from the above table, the prepared lactobacillus fermentation extract still maintains higher activity at high temperature, and the fructus eckloniae extract is used for inoculation, so that the lactobacillus fermentation is improved, and the higher activity can be maintained; compared with the comparative example 3, the activity of the lactobacillus fermentation extract can be improved at the fermentation temperature of the mixture extract and the bacterial suspension, and the high-temperature resistance is strong; compared with the examples 4 and 5, the antioxidant is prepared by selecting thymol, carvacrol and coumarin according to specific proportions, can effectively prevent the fructus gaultheriae yunnanensis and the fructus mori from browning, can improve the extraction rate of the fructus gaultheriae yunnanensis and the fructus mori, and can keep nutrient substances to provide nutrition for lactic acid bacteria; compared with the embodiment 6, the mass-volume ratio of the mixture extract to the bacterial suspension is adjusted, and the fermentation technology and the nutrition recombination compatibility technology are used for strengthening the trace elements of the lactic acid bacteria, so that the activity is improved.
The fermented lactic acid bacteria extracts prepared in examples 1 to 6 and comparative examples 1 to 3 were divided into 9 groups, three parallel tests were performed for each group, 1.5mL of the fermented lactic acid bacteria extract was taken, treated at pH2.5, pH 7 and pH 9 for 30min, the number of viable lactic acid bacteria in each group was observed and measured, and the results were averaged as shown in table 2.
Table 2:
as can be seen from the table above, the lactobacillus fermentation extract prepared by the invention is acid-resistant and alkali-resistant, and keeps good activity in the pH range of 2.5-9, compared with the comparative example 1, the addition of the fructus eckloniae extract can achieve certain buffer capacity in an acid-base environment, so that the tolerance of lactobacillus under acid-base conditions is improved, and the lactobacillus is well protected; compared with the comparative example 2, the stability of the lactic acid bacteria cells and the acid and alkali resistance are improved under the specific regulation and control of the inoculation temperature and the rotation speed; compared with comparative example 3, the appropriate fermentation temperature can improve the anti-stress effect of the fermentation extract.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (9)
1. A method for preparing a high-activity lactobacillus fermentation extract is characterized by comprising the following steps: the method comprises the following steps:
s1, selecting fructus Pandani and fructus Mori, cleaning, pulverizing respectively, adding antioxidant 0.1-0.5% of the total weight of fructus Pandani and fructus Mori, squeezing, filtering with 120-150 mesh sieve, and collecting the residue to obtain fructus Pandani residue and fructus Mori residue;
s2, preparing the Pandanum extract: carrying out primary alcohol extraction on the fructus eckerceae residue obtained in the step S1 for 1-3 hours by using 60-80 wt% of ethanol solution, then carrying out secondary extraction on the fructus eckerceae residue for 0.5-2 hours by using 70-90 wt% of ethyl acetate solution, combining extracting solutions, carrying out reduced pressure concentration, purifying and drying to obtain a fructus eckerceae extract;
s3, preparing a mulberry fruit extract: leaching the mulberry pomace obtained in the step S1 for 10-24 hours by using 80-100 wt% ethanol solution, then extracting for 0.5-1 hour at 20-60 ℃ under the condition of 20-50 KHz ultrasonic wave, purifying and drying to obtain mulberry extract;
s4, preparing a lactic acid bacteria suspension: inoculating lactobacillus in an inoculation amount of 8-12% (v/w) to an MRS culture medium, culturing for 30-50 hours at the temperature of 30-35 ℃ and at the stirring speed of 100-150 rpm, centrifuging a culture solution at 3000-5000 rpm, and reserving a centrifuged bacterial suspension;
s5, fermentation: mixing and stirring the fructus eckloniae extract obtained in the step S2 and the mulberry extract obtained in the step S3 according to the mass ratio of 1-3: 0.5 to obtain a mixture extract; inoculating the mixture extract into the bacterial suspension, and fermenting at 20-30 ℃ for 25-48 h to obtain lactobacillus fermentation liquor;
s6, extraction: and (3) breaking cell walls of the lactobacillus fermentation liquor obtained in the step (S5) by using ultrasonic waves, extracting for 2-4 times by using ethanol, combining extracting solutions, concentrating, purifying and drying to obtain the high-activity lactobacillus fermentation extracting solution.
2. The method for preparing a highly active lactic acid bacteria fermentation extract according to claim 1, wherein: the antioxidant of S1 is prepared by mixing thymol, carvacrol and coumarin in a mass ratio of 0.1-0.5: 2-5: 1.3-2.
3. The method for preparing a highly active lactic acid bacteria fermentation extract according to claim 1, wherein: the mass-volume ratio g/mL of the Pandanus communis Turcz fruit residues in the S2 to the ethanol solution is 1: 20-45.
4. The method for preparing a highly active lactic acid bacteria fermentation extract according to claim 1, wherein: the mass-volume ratio g/mL of the Pandanus communis Turcz fruit residues in the S2 to the ethyl acetate solution is 1: 25-35.
5. The method for preparing a highly active lactic acid bacteria fermentation extract according to claim 1, wherein: the mass-volume ratio g/mL of the mulberry pomace to the ethanol solution in the S3 is 1: 18-35.
6. The method for preparing a highly active lactic acid bacteria fermentation extract according to claim 1, wherein: the lactobacillus of S4 is one of lactobacillus, lactobacillus acidophilus or lactobacillus reuteri.
7. The method for preparing a highly active lactic acid bacteria fermentation extract according to claim 1, wherein: the mass-volume ratio g/mL of the mixture extract to the bacterial suspension in the S5 is 1: 5-15.
8. The method for preparing a highly active lactic acid bacteria fermentation extract according to claim 1, wherein: the volume ratio of the lactobacillus fermentation liquor to the ethanol in the S6 is 2-4: 1.
9. the method for preparing a highly active lactic acid bacteria fermentation extract according to claim 1, wherein: in the S6, the extraction temperature is 40-55 ℃, the extraction pressure is 0.3-0.5 Mpa, and the extraction time is 30-50 min.
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| CN113151067A (en) * | 2021-03-31 | 2021-07-23 | 绽妍生物科技有限公司 | Extraction and separation process of lactobacillus fermentation extract |
| CN115154363A (en) * | 2022-09-01 | 2022-10-11 | 广东省农业科学院蚕业与农产品加工研究所 | Mulberry resource oligosaccharide moisturizing composition and preparation method and application thereof |
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| CN108771233B (en) * | 2018-05-04 | 2022-02-25 | 安徽工程大学 | Plant extract rich in antioxidant component and active lactobacillus, preparation method and application thereof in food |
| KR20210012982A (en) * | 2019-07-26 | 2021-02-03 | 에프시아로마 주식회사 | Method of manufacturing mulberry leaf extract using lactic acid bacteria fermentation, and mulberry leaf extract manufactured by the method |
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| CN113151067A (en) * | 2021-03-31 | 2021-07-23 | 绽妍生物科技有限公司 | Extraction and separation process of lactobacillus fermentation extract |
| CN115154363A (en) * | 2022-09-01 | 2022-10-11 | 广东省农业科学院蚕业与农产品加工研究所 | Mulberry resource oligosaccharide moisturizing composition and preparation method and application thereof |
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