CN113768084A - Noodles containing bacillus coagulans BC99 and preparation method thereof - Google Patents
Noodles containing bacillus coagulans BC99 and preparation method thereof Download PDFInfo
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- CN113768084A CN113768084A CN202110864230.2A CN202110864230A CN113768084A CN 113768084 A CN113768084 A CN 113768084A CN 202110864230 A CN202110864230 A CN 202110864230A CN 113768084 A CN113768084 A CN 113768084A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 65
- 241000193749 Bacillus coagulans Species 0.000 title claims abstract description 38
- 229940054340 bacillus coagulans Drugs 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 35
- 235000013312 flour Nutrition 0.000 claims abstract description 34
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 11
- 239000008213 purified water Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000004898 kneading Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 3
- 238000004321 preservation Methods 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000009629 microbiological culture Methods 0.000 claims description 3
- 241000233866 Fungi Species 0.000 claims description 2
- 244000005700 microbiome Species 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 5
- 238000010411 cooking Methods 0.000 abstract description 3
- 235000015927 pasta Nutrition 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 230000002633 protecting effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000006041 probiotic Substances 0.000 description 20
- 235000018291 probiotics Nutrition 0.000 description 20
- 241000894006 Bacteria Species 0.000 description 11
- 230000000529 probiotic effect Effects 0.000 description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 244000052616 bacterial pathogen Species 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 241000194035 Lactococcus lactis Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000011550 stock solution Substances 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- 241001608472 Bifidobacterium longum Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 241000093427 Lactobacillus fermentum CECT 5716 Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 229940009291 bifidobacterium longum Drugs 0.000 description 1
- 239000003833 bile salt Substances 0.000 description 1
- 229960000074 biopharmaceutical Drugs 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to the field of food processing, and relates to noodles containing bacillus coagulans BC99 and a preparation method thereof. The invention provides noodles containing bacillus coagulans BC99, which contain bacillus coagulans BC99, wherein the number of spores of BC99 per gram of dry flour is 108‑1010cfu, salt content 0.1-3 wt%. The manufacturing method comprises the following steps: preparing appropriate amount of flour, salt, Bacillus coagulans BC99 raw powder and purified water. Mixing flour, salt and mushroom powder. Adding 25-35wt% of purified water into the uniformly mixed flour, kneading and kneading for 10-20 minutes. And (3) fermenting the prepared initial dough for 10-15 minutes, and putting the fermented dough into a noodle press to prepare wet noodles. The wet pasta containing BC99 was dried, cut and packaged. The Bacillus coagulans BC99 has unique biological characteristics of drying resistance, easy storage, high temperature resistance and the like, and the activity of the strains is not influenced and increased in the processes of making, storing and cooking noodlesThe noodles have nutritious and health protecting effects.
Description
Technical Field
The invention belongs to the field of food processing, and relates to noodles containing bacillus coagulans BC99 and a preparation method thereof.
Background
Bacillus coagulans is a gram-positive bacterium that forms spores to produce lactic acid, which was listed as a safe strain for feed by the U.S. Food and Drug Administration (FDA) in 1989. Bacillus coagulans, a probiotic for human and animal use, has been listed on the IDF list, the european union QPS recommended biologics list. In 2016, the bacillus coagulans is listed in a strain list for food in a bulletin about 3 strains such as lactobacillus fermentum CECT5716 issued by China food safety standards and detection and evaluation department, has the effects of maintaining intestinal microecological balance of general lactic acid bacteria, inhibiting pathogenic bacteria, improving the immunity of organisms, improving the health level of the organisms, promoting the digestion function of human and animals and the like, has unique biological characteristics such as strong stress resistance, gastric acid resistance, bile salt resistance and the like due to the capability of producing spores, and is suitable for being applied to various functional foods.
The noodles are a traditional staple food in China, are generally made of flour, are convenient to eat and are popular. But with the improvement of living standard of people, the nutritional requirements on food are higher and higher. Probiotics commonly used in yogurt products have also been applied to other food fields in recent years, and if the probiotics are added to noodle products, the probiotics are a good choice, but for the probiotics, how to ensure the survival rate of live bacteria is a problem which needs to be solved. Furthermore, the shelf life of the product at ambient temperature after the addition of probiotics is also a problem that has to be faced.
CN 108783218A provides a vegetable noodle containing probiotics and a preparation method thereof. The probiotic composition comprises the following probiotics in parts by weight: 1 part of lactobacillus acidophilus, 2-3 parts of lactobacillus casei, 2-3 parts of bifidobacterium longum and 3-4 parts of lactococcus lactis. CN 108967887A provides probiotic fermented noodles, a preparation method and an instant food comprising the same, wherein the probiotic consists of the following components: 25-34% of lactococcus lactis, 22-28% of Bacillus bifidus, 22-28% of Bulgaria bacillus and 22-28% of Streptococcus thermophilus. CN 111616297 a provides a probiotic noodle and a preparation process thereof, the probiotic noodle comprises: super-concentrating the lactic acid bacteria fermentation stock solution. The super-concentrated lactic acid bacteria fermentation stock solution comprises: the lactobacillus, the bifidobacterium, the bulgaricus and the streptococcus thermophilus are mixed, fermented and compounded.
In the cooking process of the probiotic noodles, probiotics are inactivated due to high temperature, and only metabolites of the probiotics play a role in the body. The live probiotics can not only produce metabolites, but also can grow and reproduce, and after entering the organism, the live probiotics can compete with pathogenic bacteria for living areas and nutritional requirements, secrete antibacterial substances to reduce the activity of the pathogenic bacteria, provide living environment of beneficial bacteria, and promote the growth of other beneficial bacteria in intestinal tracts.
Disclosure of Invention
The invention provides probiotic noodles which are prepared from flour serving as a main raw material and high-activity bacillus coagulans BC99, can be stored for a long time, and a preparation method thereof, and provides a feasible solution for application of active probiotics in noodles.
The invention provides noodles containing bacillus coagulans BC99, which contain bacillus coagulans BC99, wherein the number of spores of BC99 per gram of dry flour is 108-1010cfu。
The bacillus coagulans BC99 adopted by the invention has the microorganism preservation number of CGMCC No. 21801; the classification is named as: bacillus coagulans Bacillus coagulons; preservation time: year 2021, month 02, day 01; the preservation unit: china general microbiological culture Collection center; and (4) storage address: xilu No. 1 Hospital No. 3, Beijing, Chaoyang, North. The bacillus coagulans BC99 is disclosed for the first time in chinese patent application 202110285874.6.
A preparation method of noodles containing bacillus coagulans BC99 comprises the following steps:
(1) preparing appropriate amount of flour, salt, Bacillus coagulans BC99 raw powder and purified water.
(2) Mixing flour, salt and fungus powder uniformly to make the final number of BC99 spores per gram of dry flour be 108-1010cfu, salt content 0.1-3 wt%.
(3) Adding 25-35wt% of purified water into the uniformly mixed flour, kneading and kneading for 10-20 minutes.
(4) And (3) fermenting the prepared initial dough for 10-15 minutes, and putting the fermented dough into a noodle press to prepare wet noodles.
(5) The wet pasta containing BC99 was dried.
(6) Cutting and packaging the dried noodles.
In the scheme, the wet noodles prepared in the step (5) are preferably dried: pre-drying at 25-35 deg.C for about 1 h; the main drying is carried out for 35-45 ℃, the drying time is about 2.5 hours, the drying is finished for 20-25 ℃, and the drying time is about 1 hour.
The invention uses the bacillus coagulans BC99 live bacteria in the preparation of noodles. Tests prove that the bacillus coagulans BC99 has unique biological characteristics of dryness resistance, easy storage, high temperature resistance and the like, keeps the activity of strains in the preparation, storage and cooking of the noodles, increases the nutrition and health care functions of the noodles, can maintain the balance of intestinal flora, and has certain relieving effects on dyspepsia, constipation, diarrhea and the like. But also can inhibit pathogenic bacteria, improve immunity and improve the health level of organisms.
Detailed Description
Example 1
A preparation process of the noodles containing bacillus coagulans BC99 comprises the following steps:
(1) adding 1000g of special first-quality flour into 3g of edible salt, and uniformly mixing.
(2) Selecting Bacillus coagulans BC99 with spore number of 1011Bacterial powder of CFU/g and flour in (1) are mixed according to the proportion of 1: 1000 in proportion so that the number of spores of the final BC99 is 108CFU/g, and uniformly stirring by a flour stirrer.
(3) The homogenized BC99 flour was added to a dough mixer where 0.3L of purified water was slowly added and the dough was kneaded for 15 minutes.
(4) The prepared initial dough is proofed for 10 minutes, and the proofed dough is put into a noodle press to prepare wet noodles.
(5) The noodles containing BC99 are dried, and the prepared wet noodles are preferably prepared by medium-temperature and medium-speed drying: pre-drying at 35 ℃ for about 1 h; the main drying is carried out at 45 ℃, the drying time is about 2.5 hours, the drying is finished at 20-25 ℃, and the drying time is about 1 hour.
(6) Cutting dried noodles, metering, and packaging.
Example 2
A preparation process of the noodles containing bacillus coagulans BC99 comprises the following steps:
(1) adding 1g of edible salt into 1000g of special first-quality flour, and uniformly mixing.
(2) Selecting Bacillus coagulans BC99 with spore number of 1011CFU/g of bacterial powder and flour in (1) according to the ratio of 10: 1000 in proportion so that the number of spores of the final BC99 is 109CFU/g, and uniformly stirring by a flour stirrer.
(3) The homogenized BC99 flour was added to a dough mixer where 0.3L of purified water was slowly added and the dough was kneaded for 15 minutes.
(4) The prepared initial dough is proofed for 10 minutes, and the proofed dough is put into a noodle press to prepare wet noodles.
(5) The noodles containing BC99 are dried, and the prepared wet noodles are preferably prepared by medium-temperature and medium-speed drying: pre-drying at 35 ℃ for about 1 h; the main drying is carried out at 45 ℃, the drying time is about 2.5 hours, the drying is finished at 20-25 ℃, and the drying time is about 1 hour.
(6) Cutting dried noodles, metering, and packaging.
Example 3
(1) Adding 30g of edible salt into 1000g of special first-quality flour, and uniformly mixing.
(2) Selecting Bacillus coagulans BC99 with spore number of 1011CFU/g of bacterial powder and flour in (1) are mixed according to the ratio of 100: 1000 in proportion so that the number of spores of the final BC99 is 1010CFU/g, and uniformly stirring by a flour stirrer.
(3) The homogenized BC99 flour was added to a dough mixer where 0.35L of purified water was slowly added and the dough was kneaded for 20 minutes.
(4) The prepared initial dough is proofed for 15 minutes, and the proofed dough is put into a noodle press to prepare wet noodles.
(5) The noodles containing BC99 are dried, and the prepared wet noodles are preferably prepared by medium-temperature and medium-speed drying: pre-drying at 35 ℃ for about 1 h; the main drying is carried out at 45 ℃, the drying time is about 2.5 hours, and the drying is completed at 25 ℃ and the drying time is about 1 hour.
(6) Cutting dried noodles, metering, and packaging.
Example 4
(1) Adding 30g of edible salt into 10Kg of special first-quality flour, and uniformly mixing.
(2) Selecting Bacillus coagulans BC99 with spore number of 1011CFU/g of bacterial powder and flour in (1) are mixed according to the ratio of 100: 10000 are mixed evenly to ensure that the number of spores of the final BC99 is 109CFU/g, and uniformly stirring by a flour stirrer.
(3) The homogenized BC99 flour was added to a dough mixer where 3.5L of purified water was slowly added and the dough was kneaded for 25 minutes.
(4) The prepared initial dough is proofed for 20 minutes, and the proofed dough is put into a noodle press to prepare wet noodles.
(5) The noodles containing BC99 are dried, and the prepared wet noodles are preferably prepared by medium-temperature and medium-speed drying: pre-drying at 35 ℃ for about 1 h; the main drying is carried out at 45 ℃, the drying time is about 2.5 hours, and the drying is completed at 25 ℃ and the drying time is about 1 hour.
(6) Cutting dried noodles, metering, and packaging.
Example 5
The content of BC99 is detected on the basis of the above embodiment, the uniformly mixed flour containing BC99, the dried and processed noodles, the cooked noodles and the noodles stored at normal temperature for 6 months are selected, viable bacteria count detection is carried out according to a detection method of Bacillus coagulans powder spores in CN111850087, and the results are shown in the following table:
it can be seen from the table that Bacillus coagulans BC99 is on the order of 108CFU/g，109CFU/g，1010After CFU/g is added into flour, the magnitude order of the content of the processed BC99 is unchanged, and the magnitude order of the number of viable bacteria is unchanged after 6 months of storage, which shows that the bacillus coagulans BC99 has high stability after being made into noodles and is suitable for storage; the number of viable bacteria in the freshly processed noodles after being boiled for 5min is reduced by two orders of magnitude, and the noodles are boiled for 5min after being stored for 6 monthsThe magnitude of the noodle is reduced by only two magnitude orders, which shows that the bacillus coagulans is high temperature resistant and strong in stress resistance, and meanwhile, when the bacillus coagulans is applied to the noodle, the probiotic activity of the noodle is increased, and the nutrition and health care functions of the noodle are improved.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (4)
1. A noodle containing Bacillus coagulans BC99 comprises Bacillus coagulans BC99, wherein the number of spores of BC99 per gram of dry flour is 108-1010cfu, the bacillus coagulans BC99 with the preservation number of CGMCC No.21801 and the preservation unit of China general microbiological culture Collection center.
2. A preparation method of noodles containing bacillus coagulans BC99 comprises the following steps:
preparing proper amount of flour, salt, bacillus coagulans BC99 raw powder and purified water;
mixing flour, salt and fungus powder uniformly to make the final number of BC99 spores per gram of dry flour be 108-1010cfu, salt content 0.1-3 wt%;
adding 25-35wt% of purified water into the uniformly mixed flour, kneading and kneading for 10-20 minutes;
fermenting the prepared initial dough for 10-15 minutes, and putting the fermented dough into a noodle press to prepare wet noodles;
drying the wet noodles containing BC 99;
cutting and packaging the dried noodles.
3. The method of claim 2, wherein the wet noodle drying method produced in the step (5): pre-drying at 25-35 deg.C for 1 h; the main drying is carried out for 2.5 hours at 35-45 ℃, and the drying is finished for 20-25 ℃ for 1 hour.
4. The preparation method of claim 2, wherein the bacillus coagulans BC99 has a microorganism preservation number of CGMCC No.21801, and the preservation unit is the China general microbiological culture Collection center (CGMCC).
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110864230.2A CN113768084A (en) | 2021-07-29 | 2021-07-29 | Noodles containing bacillus coagulans BC99 and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114468306A (en) * | 2022-03-29 | 2022-05-13 | 微康益生菌(苏州)股份有限公司 | Application of bacillus coagulans BC99 in preparing colitis relieving product or immunoregulation product |
| CN115211537A (en) * | 2022-06-28 | 2022-10-21 | 武汉微康益生菌研究院有限公司 | Fermented sausage containing bacillus coagulans BC99 and preparation method thereof |
| CN117802011A (en) * | 2024-02-29 | 2024-04-02 | 微康益生菌(苏州)股份有限公司 | Composite probiotics for promoting iron absorption and application thereof |
| CN117802011B (en) * | 2024-02-29 | 2024-05-17 | 微康益生菌(苏州)股份有限公司 | Composite probiotics for promoting iron absorption and application thereof |
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| CN111557366A (en) * | 2020-05-13 | 2020-08-21 | 江苏微康生物科技有限公司 | Bacillus coagulans BC99 soft sweets capable of improving immunity and preparation method thereof |
| CN111616297A (en) * | 2020-06-05 | 2020-09-04 | 四川徽记豆匠食品有限公司 | Probiotic noodles and preparation process thereof |
| CN111728134A (en) * | 2020-05-19 | 2020-10-02 | 福州昌盛食品有限公司 | High-cellulose high-nutrition fermented corn noodles and preparation method thereof |
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2021
- 2021-07-29 CN CN202110864230.2A patent/CN113768084A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111557366A (en) * | 2020-05-13 | 2020-08-21 | 江苏微康生物科技有限公司 | Bacillus coagulans BC99 soft sweets capable of improving immunity and preparation method thereof |
| CN111728134A (en) * | 2020-05-19 | 2020-10-02 | 福州昌盛食品有限公司 | High-cellulose high-nutrition fermented corn noodles and preparation method thereof |
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Non-Patent Citations (1)
| Title |
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| 健康益生菌: "明星菌株 ⼀种耐高温的凝结芽孢杆菌BC99", pages 1 - 8 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114468306A (en) * | 2022-03-29 | 2022-05-13 | 微康益生菌(苏州)股份有限公司 | Application of bacillus coagulans BC99 in preparing colitis relieving product or immunoregulation product |
| CN115211537A (en) * | 2022-06-28 | 2022-10-21 | 武汉微康益生菌研究院有限公司 | Fermented sausage containing bacillus coagulans BC99 and preparation method thereof |
| CN117802011A (en) * | 2024-02-29 | 2024-04-02 | 微康益生菌(苏州)股份有限公司 | Composite probiotics for promoting iron absorption and application thereof |
| CN117802011B (en) * | 2024-02-29 | 2024-05-17 | 微康益生菌(苏州)股份有限公司 | Composite probiotics for promoting iron absorption and application thereof |
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