Composite lactobacillus preparation used for increasing tomato quality and preparation method thereof
The invention provides a composite lactobacillus preparation used for increasing tomato quality and a preparation method there, which belong to the field of microbe application. The composite lactobacillus preparation is composed of lactobacillus plantarum P-8, lactobacillus casei Zhang and Lactobac...
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| creator | LIU ZHANMIN LI SHIMEI LI HAIMEI ZHAO JINSHAN YANG LIHUI ZOU XIAOXIA REN YICHAO XIE BAOQI |
| description | The invention provides a composite lactobacillus preparation used for increasing tomato quality and a preparation method there, which belong to the field of microbe application. The composite lactobacillus preparation is composed of lactobacillus plantarum P-8, lactobacillus casei Zhang and Lactobacillus delbrueckii subsp. bulgaricus according to proportion of (1.8-2.4): (1.8-2.4): (0.9-1.3), and the live bacteria total content of the composite lactobacillus preparation is 2.4-3.2*109 cfu/ml. The complex formulation of three bacteria has obvious promotion effect on growth and metabolism of tomato, especially can cooperate and promote the lycopene and Vc content of the tomato, increases tomato quality, and increases the plantation benefit.
本发明提供了种用于提升番茄品质的复合乳酸菌菌剂及其制备方法，属于微生物应用领域。该复合乳酸菌菌剂由植物乳杆菌(Lactobacillus plantarum)P-8、干酪乳杆菌(Lactobacillus casei)Zhang和德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgaricus)按(1.8-2.4):(1.8-2.4):(0.9-1.3)的比例组成，所述复合乳酸菌菌剂的活菌总数含量2.4-3.2×10cfu/ml。这三种菌的复配对番茄的生长代谢有明显的促进作用，尤其可以协同促进番茄的番 |
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本发明提供了种用于提升番茄品质的复合乳酸菌菌剂及其制备方法，属于微生物应用领域。该复合乳酸菌菌剂由植物乳杆菌(Lactobacillus plantarum)P-8、干酪乳杆菌(Lactobacillus casei)Zhang和德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgaricus)按(1.8-2.4):(1.8-2.4):(0.9-1.3)的比例组成，所述复合乳酸菌菌剂的活菌总数含量2.4-3.2×10cfu/ml。这三种菌的复配对番茄的生长代谢有明显的促进作用，尤其可以协同促进番茄的番</description><language>chi ; eng</language><subject>AGRICULTURE ; ANIMAL HUSBANDRY ; BEER ; BIOCHEMISTRY ; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES, AS HERBICIDES ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; FISHING ; FORESTRY ; HUMAN NECESSITIES ; HUNTING ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PEST REPELLANTS OR ATTRACTANTS ; PLANT GROWTH REGULATORS ; PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTSTHEREOF ; PROCESSES USING MICROORGANISMS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; TRAPPING ; VINEGAR ; WINE</subject><creationdate>2016</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20161012&DB=EPODOC&CC=CN&NR=106011041A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20161012&DB=EPODOC&CC=CN&NR=106011041A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LIU ZHANMIN</creatorcontrib><creatorcontrib>LI SHIMEI</creatorcontrib><creatorcontrib>LI HAIMEI</creatorcontrib><creatorcontrib>ZHAO JINSHAN</creatorcontrib><creatorcontrib>YANG LIHUI</creatorcontrib><creatorcontrib>ZOU XIAOXIA</creatorcontrib><creatorcontrib>REN YICHAO</creatorcontrib><creatorcontrib>XIE BAOQI</creatorcontrib><title>Composite lactobacillus preparation used for increasing tomato quality and preparation method thereof</title><description>The invention provides a composite lactobacillus preparation used for increasing tomato quality and a preparation method there, which belong to the field of microbe application. The composite lactobacillus preparation is composed of lactobacillus plantarum P-8, lactobacillus casei Zhang and Lactobacillus delbrueckii subsp. bulgaricus according to proportion of (1.8-2.4): (1.8-2.4): (0.9-1.3), and the live bacteria total content of the composite lactobacillus preparation is 2.4-3.2*109 cfu/ml. The complex formulation of three bacteria has obvious promotion effect on growth and metabolism of tomato, especially can cooperate and promote the lycopene and Vc content of the tomato, increases tomato quality, and increases the plantation benefit.
本发明提供了种用于提升番茄品质的复合乳酸菌菌剂及其制备方法，属于微生物应用领域。该复合乳酸菌菌剂由植物乳杆菌(Lactobacillus plantarum)P-8、干酪乳杆菌(Lactobacillus casei)Zhang和德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgaricus)按(1.8-2.4):(1.8-2.4):(0.9-1.3)的比例组成，所述复合乳酸菌菌剂的活菌总数含量2.4-3.2×10cfu/ml。这三种菌的复配对番茄的生长代谢有明显的促进作用，尤其可以协同促进番茄的番</description><subject>AGRICULTURE</subject><subject>ANIMAL HUSBANDRY</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES, AS HERBICIDES</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FISHING</subject><subject>FORESTRY</subject><subject>HUMAN NECESSITIES</subject><subject>HUNTING</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PEST REPELLANTS OR ATTRACTANTS</subject><subject>PLANT GROWTH REGULATORS</subject><subject>PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTSTHEREOF</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>TRAPPING</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyyEOAjEQRuEaBAHuMByAZBsInjQQFAq_Gbp_2SbdTmlnBbfHYHCoZ763NHAyFWlRQYm9yoN9TGluVCoKV9YomeaGgYJUitlXcIv5SSoTq9Br5hT1TZyHn2WCjjKQjqiQsDaLwKlh8-3KbC_nu7vuUKRHK-yRob272e7YWdsd7Gn_j_kA0tNAQA</recordid><startdate>20161012</startdate><enddate>20161012</enddate><creator>LIU ZHANMIN</creator><creator>LI SHIMEI</creator><creator>LI HAIMEI</creator><creator>ZHAO JINSHAN</creator><creator>YANG LIHUI</creator><creator>ZOU XIAOXIA</creator><creator>REN YICHAO</creator><creator>XIE BAOQI</creator><scope>EVB</scope></search><sort><creationdate>20161012</creationdate><title>Composite lactobacillus preparation used for increasing tomato quality and preparation method thereof</title><author>LIU ZHANMIN ; LI SHIMEI ; LI HAIMEI ; ZHAO JINSHAN ; YANG LIHUI ; ZOU XIAOXIA ; REN YICHAO ; XIE BAOQI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN106011041A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2016</creationdate><topic>AGRICULTURE</topic><topic>ANIMAL HUSBANDRY</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES, AS HERBICIDES</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FISHING</topic><topic>FORESTRY</topic><topic>HUMAN NECESSITIES</topic><topic>HUNTING</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PEST REPELLANTS OR ATTRACTANTS</topic><topic>PLANT GROWTH REGULATORS</topic><topic>PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTSTHEREOF</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>TRAPPING</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>LIU ZHANMIN</creatorcontrib><creatorcontrib>LI SHIMEI</creatorcontrib><creatorcontrib>LI HAIMEI</creatorcontrib><creatorcontrib>ZHAO JINSHAN</creatorcontrib><creatorcontrib>YANG LIHUI</creatorcontrib><creatorcontrib>ZOU XIAOXIA</creatorcontrib><creatorcontrib>REN YICHAO</creatorcontrib><creatorcontrib>XIE BAOQI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LIU ZHANMIN</au><au>LI SHIMEI</au><au>LI HAIMEI</au><au>ZHAO JINSHAN</au><au>YANG LIHUI</au><au>ZOU XIAOXIA</au><au>REN YICHAO</au><au>XIE BAOQI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Composite lactobacillus preparation used for increasing tomato quality and preparation method thereof</title><date>2016-10-12</date><risdate>2016</risdate><abstract>The invention provides a composite lactobacillus preparation used for increasing tomato quality and a preparation method there, which belong to the field of microbe application. The composite lactobacillus preparation is composed of lactobacillus plantarum P-8, lactobacillus casei Zhang and Lactobacillus delbrueckii subsp. bulgaricus according to proportion of (1.8-2.4): (1.8-2.4): (0.9-1.3), and the live bacteria total content of the composite lactobacillus preparation is 2.4-3.2*109 cfu/ml. The complex formulation of three bacteria has obvious promotion effect on growth and metabolism of tomato, especially can cooperate and promote the lycopene and Vc content of the tomato, increases tomato quality, and increases the plantation benefit.
本发明提供了种用于提升番茄品质的复合乳酸菌菌剂及其制备方法，属于微生物应用领域。该复合乳酸菌菌剂由植物乳杆菌(Lactobacillus plantarum)P-8、干酪乳杆菌(Lactobacillus casei)Zhang和德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgaricus)按(1.8-2.4):(1.8-2.4):(0.9-1.3)的比例组成，所述复合乳酸菌菌剂的活菌总数含量2.4-3.2×10cfu/ml。这三种菌的复配对番茄的生长代谢有明显的促进作用，尤其可以协同促进番茄的番</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | AGRICULTURE ANIMAL HUSBANDRY BEER BIOCHEMISTRY BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES, AS HERBICIDES CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FISHING FORESTRY HUMAN NECESSITIES HUNTING METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PEST REPELLANTS OR ATTRACTANTS PLANT GROWTH REGULATORS PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTSTHEREOF PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS TRAPPING VINEGAR WINE |
| title | Composite lactobacillus preparation used for increasing tomato quality and preparation method thereof |
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