Preparation method of compound lactobacillus fermented fruit tea
A technology of compound lactic acid bacteria and fermented fruit tea, applied in the field of compound lactic acid bacteria fermentation technology, can solve problems such as lack of health care function, and achieve the effect of reducing serum cholesterol
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Embodiment 1
[0046] The four strains of fungi used in the present invention were all purchased from the China Industrial Microorganism Culture Collection Center, respectively: Lactococcus lactis subsp. cremoris CICC 20408, Lactobacillus paracasei CICC 20246, Lactobacillus breve CICC 6239, Lactobacillus acidophilus CICC 22150, In the present invention, the above bacterial strains are referred to as bacteria A, bacteria B, bacteria C and bacteria D for short.
[0047] 1. Selection of fermentation strains and preparation of medium
[0048] Bacteria A——Lactococcus lactis subsp.cremoris CICC 20408, Lactococcus lactis subsp.cremoris.
[0049] The medium is: 7.5 grams of yeast extract, 7.5 grams of peptone, 10 grams of glucose, 2 grams of potassium dihydrogen phosphate, 100 milliliters of tomato juice, 0.5 milliliters of Tween 80, 900 milliliters of water, pH 7.0.
[0050] B bacteria - Lactobacillus paracasei CICC 20246, Lactobacillus paracasei.
[0051] Bacteria C—Lactobacillus brevis CICC 623...
Embodiment 2
[0080] 1. Selection of fermentation strains and preparation of medium
[0081] Bacteria A——Lactococcus lactis subsp.cremoris CICC 20408, Lactococcus lactis subsp.cremoris.
[0082] The medium is: 7.5 grams of yeast extract, 7.5 grams of peptone, 10 grams of glucose, 2 grams of potassium dihydrogen phosphate, 100 milliliters of tomato juice, 0.5 milliliters of Tween 80, 900 milliliters of water, pH 7.0.
[0083] B bacteria - Lactobacillus paracasei CICC 20246, Lactobacillus paracasei.
[0084] Bacteria C—Lactobacillus brevis CICC 6239, Lactobacillus brevis.
[0085] Bacteria D—Lactobacillus acidophilus CICC 22150, Lactobacillus acidophilus.
[0086] B bacteria, C bacteria, D bacteria medium are: casein peptone 10.0g, beef extract 10.0g, yeast powder 5.0g, glucose 5.0g, sodium acetate 5.0g, diamine citrate 2.0g, Tween 80 1.0g, K 2 HPO 4 2.0g, MgSO 4 .7H 2 O 0.2g, MnSO 4 .H 2 O 0.05g, CaCO 3 20.0g, distilled water 1.0L, pH6.8.
[0087] 2. Preparation process of fermen...
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