Lactobacillus acidophilus FZ1 and application of lactobacillus acidophilus FZ1 in fermentation of Chinese magnoliavine wine residues in replacement of antibiotics
The invention relates to the technical field of biology, in particular to lactobacillus acidophilus FZ1 and application of the lactobacillus acidophilus FZ1 to fermentation of Chinese magnoliavine wine residues in replacement of antibiotics, the lactobacillus acidophilus FZ1 is preserved in China Ge...
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| creator | NIU YONGYAN YE ZE YANG HUI WANG ZHIYE MAO TING ZHANG JUN SONG JIE PENG YINAN |
| description | The invention relates to the technical field of biology, in particular to lactobacillus acidophilus FZ1 and application of the lactobacillus acidophilus FZ1 to fermentation of Chinese magnoliavine wine residues in replacement of antibiotics, the lactobacillus acidophilus FZ1 is preserved in China General Microbiological Culture Collection Center on April 10, 2023, the preservation number is CGMCC No.27055, the survival rate can reach 92.5 +/-0.6% after gastric juice is simulated for 3 h, and the survival rate of the lactobacillus acidophilus FZ1 can reach 92.5 +/-0.6%. The survival rate of the lactobacillus acidophilus FZ1 at 45 DEG C is 93.4 +/-0.2% which is obviously higher than that of other mutant strains, and the bile salt resistance and gastric acid resistance of the lactobacillus acidophilus FZ1 are obviously higher than those of an original strain; the lactobacillus acidophilus FZ1 has the effect of inhibiting strains, and the schisandra chinensis lees feed obtained by fermenting the lactobacillus aci |
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The survival rate of the lactobacillus acidophilus FZ1 at 45 DEG C is 93.4 +/-0.2% which is obviously higher than that of other mutant strains, and the bile salt resistance and gastric acid resistance of the lactobacillus acidophilus FZ1 are obviously higher than those of an original strain; the lactobacillus acidophilus FZ1 has the effect of inhibiting strains, and the schisandra chinensis lees feed obtained by fermenting the lactobacillus aci</description><language>chi ; eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; FODDER ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PROCESSES USING MICROORGANISMS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2023</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=20231027&DB=EPODOC&CC=CN&NR=116948869A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25544,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20231027&DB=EPODOC&CC=CN&NR=116948869A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>NIU YONGYAN</creatorcontrib><creatorcontrib>YE ZE</creatorcontrib><creatorcontrib>YANG HUI</creatorcontrib><creatorcontrib>WANG ZHIYE</creatorcontrib><creatorcontrib>MAO TING</creatorcontrib><creatorcontrib>ZHANG JUN</creatorcontrib><creatorcontrib>SONG JIE</creatorcontrib><creatorcontrib>PENG YINAN</creatorcontrib><title>Lactobacillus acidophilus FZ1 and application of lactobacillus acidophilus FZ1 in fermentation of Chinese magnoliavine wine residues in replacement of antibiotics</title><description>The invention relates to the technical field of biology, in particular to lactobacillus acidophilus FZ1 and application of the lactobacillus acidophilus FZ1 to fermentation of Chinese magnoliavine wine residues in replacement of antibiotics, the lactobacillus acidophilus FZ1 is preserved in China General Microbiological Culture Collection Center on April 10, 2023, the preservation number is CGMCC No.27055, the survival rate can reach 92.5 +/-0.6% after gastric juice is simulated for 3 h, and the survival rate of the lactobacillus acidophilus FZ1 can reach 92.5 +/-0.6%. 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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FODDER FOODS OR FOODSTUFFS HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | Lactobacillus acidophilus FZ1 and application of lactobacillus acidophilus FZ1 in fermentation of Chinese magnoliavine wine residues in replacement of antibiotics |
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