Lactobacillus fermenti and preparation method of lactobacillus fermenti freeze-dried powder

The invention belongs to the technical field of biology, and particularly relates to a lactobacillus fermenti and a preparation method of lactobacillus fermenti freeze-dried powder. The lactobacillusfermenti is named as lactobacillus fermentum HCS08-005, the strain was preserved in China General Mic...

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Bibliographische Detailangaben
Hauptverfasser:	ZHANG CHUNYU, JIAO YANPING, ZHAO DI, MIN XIANGBO
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention belongs to the technical field of biology, and particularly relates to a lactobacillus fermenti and a preparation method of lactobacillus fermenti freeze-dried powder. The lactobacillusfermenti is named as lactobacillus fermentum HCS08-005, the strain was preserved in China General Microbiological Culture Collection Center at August 14th, 2018, and the preservation number is CGMCC No.16259. The lactobacillus fermenti is high in acid resistance and high in gastrointestinal fluid resistance and has antibacterial activity. The preparation method of the lactobacillus fermenti freeze-dried powder comprises the following steps of recovery of the frozen strain; strain activation; expanding culture of the strain; primary fermentation; secondary fermentation; centrifugation of fermentation liquor; collection of bacterial sludge; addition of a freeze-drying protection agent; freeze-drying; collection of the freeze-dried powder; smashing and packaging. The viable count of the lactobacillus fermenti freeze-