Lactobacillus paracasei and application thereof
A technology of lactobacillus and para-cheese, applied in the direction of lactobacillus, cheese substitutes, applications, etc., can solve problems such as poor results
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[0020] Bacterial strain culture: Lactobacillus paracasei WG-7, with MRS liquid culture medium 37 ℃ anaerobic culture 12h, 4500r / min centrifugation 15min, thalline sediment is resuspended in 10% skimmed milk, prepares different concentrations (respectively 1× 10 6 CFU / mL, 1×10 7 CFU / mL, 1×10 8 CFU / mL) bacterial suspension. Lactobacillus paracasei CG-C1 (preservation number: CGMCC No.12941, purchased from China General Microorganism Culture Collection Management Center) was cultivated in the same way as above to obtain a concentration of 1 × 10 8 CFU / mL of the bacterial suspension of Lactobacillus paracasei CG-C1.
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