Preparation method of probiotics fermented pumpkin and carrot vegetable powder
A technology of probiotics and carrots, which is applied in the field of bioengineering, can solve the problems of loss of vitality of probiotics and lack of health care functions
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Embodiment 1
[0043] The 4 strains of probiotics used in the present invention are all purchased from China Industrial Microorganism Culture Collection Center, which are respectively: Lactobacillus rhamnosus CICC6160, Lactobacillus paracasei subspecies CICC6113, Streptococcus thermophilus CICC22561, Lactococcus lactis Species CICC20408, the above strains are referred to as A bacteria, B bacteria, C bacteria, D bacteria for short in the present invention.
[0044] 1. Selection of probiotics and preparation of medium
[0045] Bacteria A—Lactobacillus rhamnosus CICC6160 (Lactobacillus rhamnosus), culture medium: peptone 2g, yeast extract 1g, soybean peptone 1g, protein hydrolyzate No.3 (Difco) 1g, 5% ferric citrate 2ml, Artificial seawater 700ml, distilled water 300ml, pH 7.5, sterilized at 121°C for 20 minutes and cooled to 35°C for later use.
[0046]Bacteria——Lactobacillus paracasei subsp. paracasei CICC6113 (Lactobacillus paracasei subsp.paracasei), culture medium: casein peptone 10g / L, b...
Embodiment 2
[0077] 1. Selection of probiotics and preparation of medium
[0078] Bacteria A—Lactobacillus rhamnosus CICC6160 (Lactobacillus rhamnosus), culture medium: peptone 2g, yeast extract 1g, soybean peptone 1g, protein hydrolyzate No.3 (Difco) 1g, 5% ferric citrate 2ml, Artificial seawater 700ml, distilled water 300ml, pH 7.5, sterilized at 121°C for 20 minutes and cooled to 35°C for later use.
[0079] Bacteria——Lactobacillus paracasei subsp. paracasei CICC6113 (Lactobacillus paracasei subsp.paracasei), culture medium: casein peptone 10g / L, broth extract 10g / L, yeast extract 5g / L, glucose 20g / L , Tween 80 1g / L, K 2 HPO 4 2g / L, sodium acetate 5g / L, diammonium citrate 2g / L, MgSO 4 ×7H 2 O 0.2g / L, MnSO 4 wxya 2 O 0.05g / L, pH 6.2-6.5, sterilized at 121°C for 20 minutes and cooled to 35°C for later use.
[0080] Bacteria C—Streptococcus thermophilus CICC22561 (Streptococcus thermophilus) medium: 7.5 grams of yeast extract, 7.5 grams of peptone, 10 grams of glucose, 2 grams of p...
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