Compound probiotics and preparation method thereof
A technology of composite probiotics and probiotics, which is applied in the direction of antibacterial drugs, drug combinations, pharmaceutical formulas, etc., can solve the problems of no formula ratio, few types of probiotics, and long acting time, etc., achieving short time and good efficacy , the effect of a large amount of live bacteria
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Embodiment 1
[0045]The compound probiotics provided in this example include probiotics and prebiotics, and the mass ratio of probiotics to prebiotics is 1:2. Described probiotic is Bifidobacterium flora, Lactobacillus casei flora, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus rhamnosus and Streptococcus thermophilus, and its mass ratio is 4:3:1: 1:1:1:1; the bifidobacterium group is Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium bifidum, the mass ratio is 1:1:1; the Lactobacillus casei group includes Lactobacillus casei , Lactobacillus paracasei, the mass ratio of which is 1:1; the mass ratio of prebiotic soybean oligosaccharides and fructooligosaccharides is 2:1.
[0046] The specific steps of the preparation method of the compound probiotics are as follows: 1. Mix the compound probiotics according to the above ratio, sieve 80 mesh in the batching workshop, after sieving, take the under-sieve and weigh it with an electronic sca...
Embodiment 2
[0048] The compound probiotics of this embodiment are different from the Bifidobacterium flora of Example 1, Lactobacillus casei flora, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus rhamnosus and Streptococcus thermophilus, Its mass ratio is 3:2:1:1:1:1:1.
Embodiment 3
[0050] The compound probiotic of this embodiment is different from Example 1 in that the Bifidobacterium flora, Lactobacillus casei flora, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus rhamnosus and Streptococcus thermophilus , and its mass ratio is 1:1:0.5:0.5:0.5:0.5:0.5.
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