CN114468074A - Application of lactobacillus plantarum A4 in Tibetan tea production and Tibetan tea preparation method - Google Patents
Application of lactobacillus plantarum A4 in Tibetan tea production and Tibetan tea preparation method Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Abstract
The invention relates to application of lactobacillus plantarum A4 in Tibetan tea production and a Tibetan tea preparation method. The preparation method of the Tibetan tea comprises the following steps: withering, namely uniformly spreading and airing fresh leaves of the three leaves on a ventilation net rack to naturally wither the leaves; deactivating enzymes, namely deactivating enzymes of the withered tea leaves by using a deactivating machine; rolling, namely rolling the tea leaves subjected to water removing by adopting a rolling machine; dewatering, namely dewatering the rolled tea leaves by adopting a dynamic dewatering machine; adding bacteria for pile fermentation, spraying the lactobacillus plantarum A4 bacteria liquid in the dehydrated tea layer by layer, and turning the pile until the bacteria liquid is uniformly distributed; washing with water for sterilization, and removing microorganisms in tea leaves by washing with water, steam washing, and washing with water again after fermentation; performing secondary pile fermentation on the washed tea leaves, and turning the tea leaves; and (3) preparing a finished product, namely frying, steaming and pressing the tea leaves subjected to secondary pile fermentation to prepare the Tibetan tea. The lactobacillus plantarum A4 can reduce the fluorine content of the Tibetan tea by 70 percent, and has no obvious influence on the physicochemical components and the flavor of the Tibetan tea.
Description
Technical Field
The invention relates to the technical field of biology, in particular to application of lactobacillus plantarum A4 in Tibetan tea production and a Tibetan tea preparation method.
Background
As the tea tree has extremely strong capability of absorbing fluorine in soil, the fluorine content in the tea tree is relatively high, and the fluorine is accumulated too much in a human body to cause a plurality of health problems. In recent years, the phenomenon of tea drinking type fluorosis in minority nationalities is more and more extensive, and the phenomenon becomes a serious public health problem in western regions of China.
The Tibetan tea is essential to the life of Tibetan people as a national tea of Tibetan siblings. In the southwest, the tea-hiding enterprises and tea households share as many as tens of thousands of families. As Tibetan tea is well known to the public, more and more people enjoy Tibetan tea. The problem that the fluorine content of Tibetan tea is higher due to the increase of audiences of the Tibetan tea needs to be solved urgently.
At present, the fluorine content of the black tea is monitored in real time by the national food safety department. In 2019, the fluorine content of black tea is taken as a food supervision and spot check item and comprehensively controlled by the national food safety department, and Tibetan tea just belongs to the tea with higher fluorine content in the black tea. Therefore, it is necessary to reduce the content of fluoride ions in the Tibetan tea product.
The existing method for reducing the fluorine content in the tea mainly comprises the following steps: (1) cultivating tea tree varieties with low fluorine ion absorption; (2) regulating and controlling cultivation measures, regulating ecological environment and reducing the way of taking fluorine ions into the tea trees from the environment; (3) the grade of the raw materials is improved; (4) the fluorine reducing agent is added in the tea brewing process, and the fluorine ions in the tea soup are effectively adsorbed and exchanged by utilizing the structural characteristics of the fluorine reducing agent; (5) in the tea processing process, the aim of reducing fluorine is achieved by reasonably blending the high-fluorine tea raw material and the low-fluorine tea raw material; (6) and water treatment is carried out in the processing process to reduce the fluorine content.
However, these above fluorine reduction methods have many disadvantages, such as: poor fluorine reduction effect, impaired tea quality, unacceptable tea quality for consumers, high production difficulty and high production cost for tea processing enterprises.
Disclosure of Invention
The application aims to solve the technical problems and provides application of lactobacillus plantarum A4 to reduce the fluorine content in Tibetan tea.
The application is realized by the following technical scheme:
application of Lactobacillus plantarum A4 in Tibetan tea production is provided.
Preferably, the application is to reduce the fluorine content in Tibetan tea.
The application also provides a Tibetan tea preparation method, which comprises the following steps: withering; de-enzyming; rolling; dehydrating; adding bacteria for pile fermentation, spraying the lactobacillus plantarum A4 bacteria liquid in the dehydrated tea layer by layer, and turning the pile until the bacteria liquid is uniformly distributed; washing with water for sterilization; secondary pile fermentation; and (5) preparing a finished product.
Further, the withering is to uniformly spread and dry the fresh leaves with three leaves on a ventilation net rack for natural withering, wherein the spread and dry thickness is 3-5cm, and the spread and dry time is 12 hours.
Further, the water removing is to adopt a water removing machine to remove the water of the withered tea leaves, wherein the water removing temperature is 280 ℃, and the water removing time is 10 min.
Further, the rolling is to roll the tea leaves after water removing by adopting a rolling machine, the rotating speed of the rolling machine is 45rpm, and the rolling time is 15 min.
Further, the dehydration is to dehydrate the rolled tea leaves by using a dynamic dehydrator until the water content in the tea leaves is about 30 percent, and the dehydration temperature is 280 ℃.
Further, in the bacteria-adding pile fermentation, the lactobacillus plantarum A4 bacterial liquid is sprayed until the moisture content of the tea is 40%, the mass concentration of the lactobacillus plantarum A4 bacterial liquid is 0.1-0.4%, and the fermentation time of the bacteria-adding pile fermentation is 1-3 d.
Preferably, the mass concentration of the lactobacillus plantarum A4 bacterial liquid is 0.2%, and the fermentation time of the bacteria-adding pile fermentation is 2 d.
Further, the secondary pile fermentation is to carry out secondary pile fermentation on the tea leaves after washing and sterilization and turn the pile, when the temperature exceeds 70 ℃, the pile is turned, and the fermentation time of the secondary pile fermentation is 60 d.
Compared with the prior art, the method has the following beneficial effects:
according to the invention, in the Tibetan tea production, the lactobacillus plantarum A4 is added in the strain-adding pile fermentation, so that the fluorine content of the Tibetan tea product is reduced by 70%, and meanwhile, the addition of the lactobacillus plantarum A4 has no significant influence on the physicochemical components and the flavor of the Tibetan tea product.
Drawings
The accompanying drawings, which are included to provide a further understanding of the embodiments of the invention and are incorporated in and constitute a part of this application, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention.
FIG. 1 is a block diagram of a process for producing Tibetan tea by using Lactobacillus plantarum A4;
fig. 2 is a block diagram of the quality inspection process of the Tibetan tea product.
Detailed Description
In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments. It is to be understood that the described embodiments are only a few embodiments of the present invention, and not all embodiments.
Example one
1. Strain isolation and strain genus determination
Soaking the fermented Tibetan tea in ultrapure water for 2h, transferring the leaching liquor to an MRS solid culture medium added with fluorine for culture, selecting the strain with the highest vitality on the plate after a period of time, purifying the strain twice by using an MRS agar plate, separating a part of the strain into glycerol, storing the glycerol in a freezer at the temperature of-20 ℃, and detecting a part of the strain to determine the species.
Selecting a single colony, dissolving the single colony in 100 mu L of ultrapure water, boiling the single colony in boiling water for 10min to crack thalli, sucking 1 mu L of cracked bacterial liquid as a template of PCR reaction, and amplifying a 16S rDNA gene; the PCR amplification PRIMER is 27F _ PRIMER/1492R, and the 50 μ L PCR reaction system is a PCR reaction system (50 μ L): 1 mu L (20 mu mol/L) of upstream and downstream primers; 1 μ L of template DNA; premix Taq 25. mu.L; 22 μ L of ultrapure water. And (3) PCR amplification process: pre-denaturation at 95 deg.C for 5min, continuous denaturation at 95 deg.C for 30s, annealing at 55 deg.C for 30s, annealing at 72 deg.C for 2min for 35 cycles, extension at 72 deg.C for 10min, and holding at 4 deg.C. The PCR product was detected by 1.5% agarose gel electrophoresis and sequenced.
And carrying out BLAST comparison on the sequencing result, comparing the obtained sequence with a known sequence in a Genbank database of NCBI, and determining the type of the strain.
TABLE 1 Strain 16s rDNA phylogenetic analysis
| Species of lactic acid bacteria | Lactic acid bacteria numbering | Homology of |
| Lactobacillus plantarum (Lactobacillus plantarum) | A4 | 98.35％ |
According to the comparison result, the strain has the homology rate of more than 98% with the Lactobacillus plantarum A4, and the Lactobacillus can be determined to be Lactobacillus plantarum A4.
2. Fluorine-rich functional verification of lactobacillus plantarum A4
(1) Fluorine-rich function of lactobacillus plantarum A4 on different fermentation days
Firstly, culturing bacterial strain and separating bacterial liquid
The verification experiment is divided into a blank group and an experimental group, the blank group is not added with the lactobacillus plantarum A4, the experimental group is added with the lactobacillus plantarum A4, the lactobacillus plantarum A4 is cultured for 1d, 2d, 3d, 4d and 5d respectively, and three groups of parallel experiments are arranged in each group.
Experimental groups: inoculating the activated lactobacillus plantarum A4 bacterial liquid into MRS liquid culture medium with the fluorine addition (calculated by the content of sodium fluoride) of 25 mug/mL in an inoculation amount of 3%, culturing at 37 ℃ for 1d, 2d, 3d, 4d and 5d respectively, centrifuging to obtain a supernatant, centrifuging at a high speed for 1min at 8000r/min by using a centrifuge, and taking the supernatant for measurement.
Control group: the amount of fluorine (in terms of sodium fluoride content) added to MRS liquid medium was 25. mu.g/mL, and the culture was carried out at 37 ℃ for 1d, 2d, 3d, 4d and 5d, respectively, and the supernatant was obtained by centrifugation and then subjected to high-speed centrifugation at 8000r/min for 1min by using a centrifuge, and the supernatant was measured.
Measurement result of fluorine content in bacteria liquid
The fluorine content of the supernatant was measured by the fluoride ion selective electrode method, and the measurement results are shown in table 2, in which each value is represented as the mean value ± Standard Deviation (SD) of each group of three parallel experiments (P < 0.05).
TABLE 2 fluorine content (μ g/mL) in the culture broth at different culture times
| Group of | 1d | 2d | 3d | 4d | 5d |
| Experimental group | 10.48±0.66 | 7.3±0.28 | 11.57±0.61 | 12.42±0.14 | 17.45±0.45 |
| Control group | 24.98±0.01 | 24.95±0.06 | 24.94±0.06 | 24.92±0.05 | 24.97±0.01 |
The result shows that the content of fluorine in the supernatant of the experimental group is obviously reduced compared with that of the blank group, which indicates that the addition of lactobacillus plantarum A4 can play a role in reducing the content of fluorine in the environment. Under different culture times, the supernatant liquid in the experimental group with the culture time of 2d has the lowest fluorine content, and is superior to the other experimental groups with the culture time, which shows that the fluorine-rich effect of the lactobacillus plantarum A4 is most obvious when the culture time is 2 d. Secondly, after the culture is carried out for 4d and 5d, part of the lactobacillus plantarum A4 in the bacterial liquid begins to die, and the fluoride ions absorbed by the lactobacillus plantarum A4 are released again.
(2) Fluorine-rich function of lactobacillus plantarum A4 under different bacterial adding amounts
Measuring the fluorine content in fresh leaves by using a fluorine ion selective electrode method, spreading and drying 50kg of fresh leaves with three leaves with one bud in the air, uniformly spreading the fresh leaves on a ventilation net rack, naturally withering the fresh leaves with the thickness of 3-5cm, and spreading and drying the fresh leaves for 12 hours;
secondly, a tea enzyme deactivating machine is adopted for deactivating enzyme at the temperature of 280 ℃ for 10 min;
thirdly, rolling the tea leaves after the water removing in a rolling machine at the rotating speed of 45rpm for 15 min;
fourthly, dehydrating by adopting a tea dynamic dehydrator at the temperature of 280 ℃ until the water content in the tea is about 30 percent;
equally dividing the tea into 16 small tea piles, wherein 1 part is a control group, no bacteria liquid is sprayed, the rest 15 parts are experimental groups, each 3 small tea piles are three groups of parallel experiments, five groups of experimental groups respectively spray the bacteria liquid (w/v) of the lactobacillus plantarum A4 with the concentration of 0.1%, 0.2%, 0.3%, 0.4% and 0.5% in the small tea piles layer by layer to enable the water content of the small tea piles to be about 40%, pile turning the small tea piles until the bacteria liquid of the lactobacillus plantarum A4 is uniformly distributed, and placing the small tea piles in a heat preservation box for pile fermentation for 2 d;
sixthly, removing fluorine-rich microorganisms in the tea leaves by adopting a method of water washing, steam washing and water washing again after the fermentation is finished;
and seventhly, performing secondary pile fermentation, taking the tea leaves out of the heat preservation box after fermenting for 10d, drying the tea leaves, and measuring the fluorine content in the tea leaves.
The results of the individual fluorine content measurements are shown in the table below, where each value is expressed as the mean ± Standard Deviation (SD) of the respective three groups of parallel experiments (P < 0.05).
TABLE 3 fluorine content in tea leaves with different bacterial liquid dosages
The result shows that compared with the blank group, the fluorine content of the tea finished product in the bacterial liquid adding experimental group is obviously reduced, and the addition of the lactobacillus plantarum A4 can reduce the fluorine content in the environment. Under different bacterial adding amounts, the fluorine content of the finished tea product is the lowest in the experimental group with the bacterial liquid dosage (w/v) of 0.2%, and the experimental group is superior to other bacterial adding amounts, which shows that the fluorine-rich effect of the lactobacillus plantarum A4 is the most obvious when the bacterial liquid dosage (w/v) is 0.2%. However, when the bacterial liquid dosage (w/v) > 0.4%, lactobacillus plantarum produces a large amount of acid, and the taste of the Tibetan tea product is reduced.
3. Fluorine reducing effect of lactobacillus plantarum A4 on Tibetan tea
(1) Experimental procedure
Firstly, spreading and airing 5000kg of fresh leaves with three leaves with one bud by adopting a natural withering method, uniformly scattering the fresh leaves on a ventilation net rack, wherein the thickness of the fresh leaves is 3-5cm, and spreading and airing the fresh leaves for 12 hours;
secondly, a tea enzyme deactivating machine is adopted for deactivating enzyme at the temperature of 280 ℃ for 10 min;
thirdly, rolling the tea leaves after the water removing in a rolling machine at the rotating speed of 45rpm for 15 min;
fourthly, dehydrating by adopting a tea dynamic dehydrator at the temperature of 280 ℃ until the water content in the tea is about 30 percent;
spraying 0.2% of lactobacillus plantarum A4 bacterial liquid (w/v) into the tea pile layer by layer to enable the water content of the tea pile to be about 40%, turning the tea pile until the lactobacillus plantarum A4 bacterial liquid is uniformly distributed, and naturally piling and fermenting for 2 d;
sixthly, removing fluorine-rich microorganisms in the tea leaves by adopting a method of water washing, steam washing and water washing again after the fermentation is finished.
Seventhly, performing second pile fermentation, monitoring the temperature of a reactor core of the pile fermentation in real time, turning the pile when the temperature exceeds 70 ℃, and fermenting for 60 d;
the Tibetan tea is prepared into the Tibetan tea finished product through the steps of stir-frying, steaming, brick pressing and the like.
(2) Inspection of quality of Tibetan tea product
Checking the fluorine reducing effect of the Tibetan tea
As shown in figure 2, after the fresh leaves are picked, the fluorine content is measured by a fluorine ion selective electrode method, and then the raw materials are divided into a control group and an experimental group, wherein each group is provided with three groups of parallel experiments.
From the fresh leaves to the dehydration stage, the treatment modes of the experimental group and the control group are completely consistent. In the pile fermentation stage, the tea leaves are pile-fermented by adopting the traditional process in a control group; the experimental group adopts the modes of pile fermentation by adding lactobacillus plantarum A4, washing for sterilization and secondary pile fermentation to process the tea, and the pile fermentation condition is consistent with that of the control group.
After the pile fermentation stage, the fluorine content of the tea pile is measured by a fluoride ion selective electrode method, the fluorine content difference between the tea pile of the control group and the tea pile of the experimental group is compared, the experimental result is shown in table 4, and each numerical value in the table is represented as the average value +/-Standard Deviation (SD) of each group of three groups of parallel experiments (P is less than 0.05).
TABLE 4 fluorine content variation of different groups of tea heaps
As can be seen from Table 4, the fluorine content in the tea pile of the experimental group added with the Lactobacillus plantarum A4 is significantly lower than that in the control group from the end of the fermentation stage of the pile fermentation from fresh leaves, which indicates that the method for reducing the fluorine content in the Tibetan tea by adding the Lactobacillus plantarum A4 is effective, and the fluorine reduction rate can reach 70%.
② sensory evaluation
According to the tea sensory evaluation method (GB/T23776-. The evaluation score is calculated by adopting a percentage system, and the calculation method comprises the following steps: the evaluation score is appearance × 20% + soup color × 15% + aroma × 25% + taste × 30% + leaf base × 10%. The sensory evaluation results are shown in table 6, where each value is expressed as mean ± Standard Deviation (SD) of ten evaluation tests (P < 0.05).
TABLE 5 Tibetan tea quality and quality factor scoring table
TABLE 6 scoring results of Tibetan tea quality factors of different groups
As can be seen from the table, the scoring factors of the experimental group are basically the same as those of the control group, and whether the addition of the lactobacillus plantarum A4 has no significant influence on the sensory quality factor of the Tibetan tea product.
Third, physical and chemical index measurement
The physical and chemical indexes are used for measuring the water content, the total ash content, the tea stem content, the non-tea inclusion content and the water extract content in the Tibetan tea, and the specific method and the standard value refer to the part 4 of compressed tea: kang brick tea (GB/T9833.4-2013).
TABLE 7 comparison table of physicochemical indexes of Tibetan tea of different groups
The results show that the contents of the physical and chemical components of the experimental group and the control group are basically the same and are all lower than the content of the part 4 of the compressed tea: standard limit in kang brick tea (GB/T9833.4-2013).
Measurement of principal Components
The detection content comprises the following steps: the content of soluble protein, the content of tea polyphenol, the content of free amino acid, the content of soluble polysaccharide and the content of caffeine are measured by adopting a Coomassie brilliant blue colorimetric method, the content of tea polyphenol is measured by adopting a Fulinol colorimetric method, the content of free amino acid is measured by adopting a ninhydrin colorimetric method, the content of soluble polysaccharide is measured by adopting a flavone colorimetric method, and the content of caffeine is measured by referring to the determination of caffeine in the tea caffeine determination (GB/T8312-2013).
The results are shown in table 8, where each value is expressed as the mean ± Standard Deviation (SD) of each group of three parallel experiments (P < 0.05). The results show that the main components of the Tibetan tea in the experimental group are not significantly different from those in the control group.
Table 8 ratio of main ingredients in Tibetan tea of different groups (%)
| Group of | Soluble proteins | Tea polyphenols | Free amino acids | Soluble polysaccharides | Caffeine |
| Experimental group | 15.49±0.25 | 16.65±0.53 | 2.45±0.16 | 1.65±0.01 | 2.84±0.03 |
| Control group | 15.67±0.28 | 16.38±0.12 | 2.45±0.34 | 1.62±0.06 | 2.86±0.08 |
In conclusion, the addition of the lactobacillus plantarum A4 in the Tibetan tea production process can effectively reduce the fluorine content of the Tibetan tea product, and the addition of the lactobacillus plantarum A4 does not have significant influence on the physicochemical components and flavor of the Tibetan tea product.
The above embodiments are provided to explain the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above embodiments are merely exemplary embodiments of the present invention and are not intended to limit the scope of the present invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (10)
1. Application of Lactobacillus plantarum A4 in Tibetan tea production is provided.
2. Use according to claim 1, characterized in that: the application is to reduce the fluorine content in the Tibetan tea.
3. A Tibetan tea preparation method is characterized by comprising the following steps: the method comprises the following steps:
withering;
de-enzyming;
rolling;
dehydrating;
adding bacteria for pile fermentation, spraying the lactobacillus plantarum A4 bacteria liquid in the dehydrated tea layer by layer, and turning the pile until the bacteria liquid is uniformly distributed;
washing with water for sterilization;
secondary pile fermentation;
and (5) preparing a finished product.
4. The method of claim 3, wherein: and the withering is to uniformly spread and dry the fresh leaves of the three leaves on a ventilation net rack for natural withering, wherein the spread and dry thickness is 3-5cm, and the spread and dry time is 12 hours.
5. The method of claim 3, wherein: the water removing is to adopt a water removing machine to remove water from the withered tea leaves, the water removing temperature is 280 ℃, and the water removing time is 10 min.
6. Use according to claim 3, characterized in that: and the rolling is to roll the tea leaves after water removing by adopting a rolling machine, the rotating speed of the rolling machine is 45rpm, and the rolling time is 15 min.
7. The method of claim 3, wherein: the dehydration is to use a dynamic dehydrator to dehydrate the rolled tea leaves until the water content in the tea leaves is about 30 percent and the dehydration temperature is 280 ℃.
8. The method according to any one of claims 3-7, wherein: in the bacteria-adding pile fermentation, the lactobacillus plantarum A4 bacterial liquid is sprayed until the moisture content of tea leaves is 40%, the mass concentration of the lactobacillus plantarum A4 bacterial liquid is 0.1-0.4%, and the fermentation time of the bacteria-adding pile fermentation is 1-3 d.
9. The method of claim 8, wherein: the mass concentration of the lactobacillus plantarum A4 bacterial liquid is 0.2%, and the fermentation time of the added bacteria pile is 2 d.
10. The method according to claim 3 or 9, characterized in that: and the secondary pile fermentation is to carry out secondary pile fermentation and pile turning on the tea after washing and sterilization, the pile turning is carried out when the temperature exceeds 70 ℃, and the fermentation time of the secondary pile fermentation is 60 d.
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Citations (4)
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| CN101427716A (en) * | 2007-11-05 | 2009-05-13 | 梅树华 | Low-fluorine brick tea production process employing microorganism preparation treatment |
| CN105410218A (en) * | 2015-12-14 | 2016-03-23 | 四川农业大学 | Method for preparing high-quality low-fluorine dark tea from fresh leaves of well-bred tea trees producing Chinese tea 108 and 302 |
| CN111013079A (en) * | 2019-12-26 | 2020-04-17 | 华翔(吉林)生物科技有限公司 | Probiotic agent for reducing fluorine and fluoride, and preparation method and application thereof |
| CN113018320A (en) * | 2021-02-04 | 2021-06-25 | 四川农业大学 | Application of lactobacillus johnsonii BS15 in preparation of medicine for preventing and/or treating intestinal injury caused by chronic fluorosis |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427716A (en) * | 2007-11-05 | 2009-05-13 | 梅树华 | Low-fluorine brick tea production process employing microorganism preparation treatment |
| CN105410218A (en) * | 2015-12-14 | 2016-03-23 | 四川农业大学 | Method for preparing high-quality low-fluorine dark tea from fresh leaves of well-bred tea trees producing Chinese tea 108 and 302 |
| CN111013079A (en) * | 2019-12-26 | 2020-04-17 | 华翔(吉林)生物科技有限公司 | Probiotic agent for reducing fluorine and fluoride, and preparation method and application thereof |
| CN113018320A (en) * | 2021-02-04 | 2021-06-25 | 四川农业大学 | Application of lactobacillus johnsonii BS15 in preparation of medicine for preventing and/or treating intestinal injury caused by chronic fluorosis |
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