CN115191537A - Probiotic beverage and preparation method thereof - Google Patents

Probiotic beverage and preparation method thereof Download PDF

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Publication number
CN115191537A
CN115191537A CN202210822390.5A CN202210822390A CN115191537A CN 115191537 A CN115191537 A CN 115191537A CN 202210822390 A CN202210822390 A CN 202210822390A CN 115191537 A CN115191537 A CN 115191537A
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parts
probiotic
ucn
lactobacillus plantarum
lemon
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Inventor
曾雁鸣
吴云亮
曾林兵
董婷婷
张欢
刘帅
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Chengdu Ranxin Biotechnology Co ltd
Chengdu Innovation Link Food Technology Co ltd
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Chengdu Ranxin Biotechnology Co ltd
Chengdu Innovation Link Food Technology Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention relates to a probiotic drink and a preparation method thereof, and the probiotic drink comprises the following raw materials in parts by weight: 70-90 parts of water, 3-6 parts of monosaccharide, 5-10 parts of lactobacillus plantarum UCN-11, 3-5 parts of soybean protein, 1-3 parts of inulin, 1-5 parts of lemon, 0.1-0.2 part of lemon oil, 1-3 parts of sodium citrate and 0.020-0.025 part of sweetening agent. The preparation method of the probiotic beverage comprises the following steps: s1, adding water, monosaccharide, soybean protein, inulin, lemon oil, sodium citrate and a sweetening agent into a fermentation tank, stirring for dissolving, and sterilizing to obtain a mixed solution; and S2, adding lactobacillus plantarum UCN-11 into the cooled mixed liquor, uniformly stirring, and fermenting to obtain the probiotic drink. In the technical scheme of the invention, the lactobacillus plantarum UCN-11 is a liquid high-activity strain, and can play a role from the oral cavity of a human body after being used as a raw material main body to prepare a beverage, so that the full-coverage protection of the human body is realized.

Description

Probiotic beverage and preparation method thereof
Technical Field
The invention relates to the technical field of beverage preparation, in particular to a probiotic beverage and a preparation method thereof.
Background
Probiotics are active microorganisms which are beneficial to a host and change the composition of flora at a certain part of the host by colonizing in a human body. The health of the intestinal tract is kept by promoting the absorption of nutrients by regulating the immune function of the host mucous membrane and the system or by regulating the balance of flora in the intestinal tract, so that single microorganisms or mixed microorganisms with definite compositions which are beneficial to the health are generated. The beneficial bacteria or fungi in human body and animal body mainly include yeast, probiotic bacillus, clostridium butyricum, lactobacillus, bifidobacterium, actinomycetes, etc.
Lactobacillus plantarum is one of lactic acid bacteria, and has a plurality of health-care effects: has certain immunoregulation function; has an inhibiting effect on pathogenic bacteria; reducing serum cholesterol levels and preventing cardiovascular disease; maintaining the flora balance in the intestinal tract; promoting the absorption of nutrient substances; relieving lactose intolerance; inhibiting the formation of tumor cells, etc.
Most of the probiotics drinks in the market at present adopt the lactobacillus plantarum in a particle or powder shape, are embedded in three layers and are processed by high-speed centrifugation, embedding, freeze-drying processes and the like, the lactobacillus plantarum is already a shock bacterium, the activity is reduced, the lactobacillus plantarum needs to enter the intestinal tract of a human body to play a role, and the lactobacillus plantarum usually needs 4 hours to awaken the strain.
Disclosure of Invention
The present application provides a probiotic beverage and a preparation method thereof to solve the above technical problems.
The application is realized by the following technical scheme:
the probiotic beverage comprises the following raw materials in parts by weight: 70-90 parts of water, 3-6 parts of monosaccharide, 5-10 parts of lactobacillus plantarum UCN-11, 3-5 parts of soybean protein, 1-3 parts of inulin, 1-5 parts of lemon, 0.1-0.2 part of lemon oil, 1-3 parts of sodium citrate and 0.020-0.025 part of sweetener.
The lactobacillus plantarum UCN-11 is liquid, is an original strain of Chinese protospecies, is 5211 meters from Qinghai-Tibet plateau, has higher biocompatibility with Chinese, and can realize colonization and proliferation in intestines and stomach of Chinese more efficiently, thereby achieving the effects of killing harmful bacteria, maintaining the whole digestive tract, enhancing immunity and the like.
(1) The protection effect of the lactobacillus plantarum UCN-11 is as follows: the UCN-11 strain forms a layer of probiotic dominant flora on the intestinal mucosa by specifically or non-specifically adsorbing and colonizing with intestinal cells to form a biological barrier with the digestive tract, and simultaneously inhibits the growth of harmful intestinal bacteria, prevents the invasion and reproduction of pathogenic bacteria and regulates the intestinal flora.
(2) The immunity of Lactobacillus plantarum UCN-11: enhancing non-specific and specific immune responses by activating macrophages, enhancing natural killer (NK cell) activity, and increasing levels of immunoglobulins, particularly 1gA, among others. Can be used as antigen to promote human body to produce various antibodies to enhance immunity.
(3) The antibacterial action of the lactobacillus plantarum UCN-11 is as follows: by synthesizing various vitamins and biological enzymes such as micromolecular active peptide, short chain fatty acid, lactic acid and other endogenous organic acids, catalase, amylase, glucosidase and the like, the phagocytic activity of phagocyte of an organism is activated, and the immunity is improved; metabolize sugar, promote enterokinesia and reduce endotoxin sources. In addition, the damage of the gastric mucosa creates a colonization condition for helicobacter pylori infection, and the UCN-11 strain protects the gastric mucosa through repair, inhibits the helicobacter pylori and achieves the purpose of preventing the helicobacter pylori infection.
(4) The lactobacillus plantarum UCN-11 has the following maintenance functions: the active peptide and endogenous organic acid produced by the UCN-11 strain can inhibit inflammatory putrefaction produced by harmful bacteria in intestines and delay the aging process of organisms. The content of SOD in the fermentation liquor of UCN-11 strain is 2000 times of the national light industry standard plant enzyme, and the SOD can increase the content and the biological activity of superoxide dismutase (SOD) in blood, accelerate the elimination of free radicals in human body, thereby reducing the organism aging caused by the oxidation reaction of the free radicals and having the beauty effect of inhibiting color spots and the like. After operation, serious digestive and absorptive dysfunction may cause chronic diarrhea or constipation, and in addition, large dose of antibiotics is used, so that normal flora in digestive tract is inhibited or killed, and dysbacteriosis also aggravates symptoms of chronic diarrhea or constipation, which needs to recover normal flora function to improve symptoms. Probiotics are able to aid digestion, promote growth of intestinal villi to aid absorption, and reestablish the normal flora of the digestive tract, which is required to restore the full system function of digestion.
Inulin is a reserve polysaccharide in plants, mainly comes from plants, and has been found in 36000 kinds, including 11 families of dicotyledonous plants such as Compositae, campanulaceae and Gentianaceae, and 11 families of monocotyledonous plants such as Liliaceae and gramineae. Inulin is contained in the protoplast of a cell in a colloidal form, is easily dissolved in hot water unlike starch, is precipitated from water by adding ethanol, and does not react with iodine. Inulin is very easily hydrolyzed to fructose under dilute acid, which is characteristic of all fructans. Can also be hydrolyzed into fructose by inulase.
Inulin has effects of controlling blood lipid, lowering blood sugar, promoting mineral absorption, regulating intestinal microbial flora, improving intestinal health, preventing constipation, inhibiting production of toxic fermentation product, protecting liver, and preventing colon cancer.
Inulin can be used by beneficial bacteria in human intestinal tract, especially can proliferate bifidobacterium by 5-10 times, and simultaneously can remarkably reduce harmful bacteria, improve human flora distribution, promote health, and is classified as an important bifidobacterium proliferation factor. The inulin with the content of 2-5% is added into milk beverage, yoghurt and liquid milk, so that the product has the functions of dietary fiber and oligosaccharide, the consistency can be increased, and the product is endowed with thicker cream taste, better balanced structure and fuller flavor; the inulin of 0.8-3% is added into fruit juice beverage, functional water beverage, sports beverage, fruit juice and jelly, so that the beverage has thick flavor and good texture.
Further, the raw materials of the probiotic beverage comprise, by weight: 75-85 parts of water, 4-5 parts of monosaccharide, 7-8 parts of lactobacillus plantarum UCN-11, 4-5 parts of soybean protein, 1-2 parts of inulin, 2-4 parts of lemon, 0.1-0.2 part of lemon oil, 2-3 parts of sodium citrate and 0.022-0.023 part of sweetener.
Further, the raw materials of the probiotic beverage comprise, by weight: 80 parts of water, 5 parts of monosaccharide, 8 parts of lactobacillus plantarum UCN-11, 4 parts of soybean protein, 2 parts of inulin, 3 parts of lemon, 0.15 part of lemon oil, 2 parts of sodium citrate and 0.023 part of sweetener.
Preferably, the lemon is a lyophilized powder.
Further, the monosaccharide is glucose.
Further, the sweetener is sucralose.
The invention also provides a preparation method of the probiotic beverage, which comprises the following steps:
s1, adding water, monosaccharide, soybean protein, inulin, lemon oil, sodium citrate and a sweetening agent into a fermentation tank, stirring for dissolving, and sterilizing to obtain a mixed solution;
s2, adding lactobacillus plantarum UCN-11 into the cooled mixed liquid, stirring uniformly, and fermenting to obtain the probiotic beverage.
Further, in the step S1, the sterilization temperature is 115 ℃ and the sterilization time is 30min.
Preferably, in the step S2, when the lactobacillus plantarum UCN-11 is added to the mixed solution, the temperature of the mixed solution is cooled to 36-38 ℃.
Further, in the step S2, the fermentation temperature is 36-38 ℃ and the fermentation time is 36h.
Compared with the prior art, the method has the following beneficial effects:
in the technical scheme of the invention, the lactobacillus plantarum UCN-11 is a liquid high-activity strain, and can play a role from the oral cavity of a human body after being used as a main raw material to prepare a beverage, so that the full-coverage protection of the human body is realized. Wherein, the soy protein and the monosaccharide are nutrient components and energy sources required by the Lactobacillus plantarum UCN-11, and are completely metabolized by the strains in the process of preparing the beverage; the sucralose is used as a sweetener, and has the characteristics of no energy, high sweetness, pure sweetness, high safety and the like.
Drawings
The accompanying drawings, which are included to provide a further understanding of the embodiments of the invention and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the invention and together with the description serve to explain the principles of the invention.
FIG. 1 is a block flow diagram of the present invention.
Detailed Description
In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments. It is to be understood that the described embodiments are only a few embodiments of the present invention, and not all embodiments. The components of embodiments of the present invention generally described and illustrated in the figures herein may be arranged and designed in a wide variety of different configurations.
Example one
The probiotic beverage comprises the following raw materials in parts by weight: 70 parts of water, 3 parts of glucose, 5 parts of lactobacillus plantarum UCN-11, 3 parts of soybean protein, 1 part of inulin, 1 part of lemon freeze-dried powder, 0.1 part of lemon oil, 1 part of sodium citrate and 0.020 part of sucralose.
The preparation method of the probiotic beverage comprises the following steps:
(1) cleaning a fermentation tank: washing the fermentation tank by using a detergent and tap water;
(2) preparing fermentation liquor: adding water into a fermentation tank, then respectively adding glucose, soybean protein, inulin, lemon freeze-dried powder, lemon oil, sodium citrate and sucralose, and stirring for dissolving;
(3) and (3) sterilizing fermentation liquor: sterilizing at 115 deg.C for 30 min;
(4) inoculation: reducing the temperature of the sterilized fermentation liquor to 36-38 ℃, adding lactobacillus plantarum UCN-11, and uniformly stirring;
(5) fermentation: fermenting at 36-38 deg.C for 36 hr;
(6) encapsulating: subpackaging and encapsulating according to the specification of 10-30 g, wherein the inner packaging material is composite aluminum foil, encapsulating equipment is a back-sealing type automatic encapsulating machine, and the purification level of an encapsulating workshop is 1 ten thousand;
(7) packaging: boxing and packaging according to the required specification;
(8) and (5) delivery inspection: tested according to GB71015 national standard beverage;
(9) warehousing the produced finished products: and warehousing after passing the inspection, and refrigerating at a dark and dry place at the temperature of 2-8 ℃.
Example two
The probiotic beverage comprises the following raw materials in parts by weight: 90 parts of water, 6 parts of glucose, 10 parts of lactobacillus plantarum UCN-11, 5 parts of soybean protein, 3 parts of inulin, 5 parts of lemon freeze-dried powder, 0.2 part of lemon oil, 3 parts of sodium citrate and 0.025 part of sucralose.
The preparation steps of the probiotic beverage are the same as those in the first embodiment.
EXAMPLE III
The probiotic beverage comprises the following raw materials in parts by weight: 75 parts of water, 4 parts of glucose, 7 parts of lactobacillus plantarum UCN-11, 4 parts of soybean protein, 1 part of inulin, 2 parts of lemon freeze-dried powder, 0.1 part of lemon oil, 2 parts of sodium citrate and 0.022 part of sucralose.
The preparation steps of the probiotic beverage are the same as those in the first embodiment.
Example four
The probiotic beverage comprises the following raw materials in parts by weight: 85 parts of water, 5 parts of glucose, 8 parts of lactobacillus plantarum UCN-11, 5 parts of soybean protein, 2 parts of inulin, 4 parts of lemon freeze-dried powder, 0.2 part of lemon oil, 3 parts of sodium citrate and 0.023 part of sucralose.
The preparation steps of the probiotic beverage are the same as those in the first embodiment.
EXAMPLE five
The probiotic beverage comprises the following raw materials in parts by weight: 80 parts of water, 5 parts of glucose, 8 parts of lactobacillus plantarum UCN-11, 4 parts of soybean protein, 2 parts of inulin, 3 parts of lemon freeze-dried powder, 0.15 part of lemon oil, 2 parts of sodium citrate and 0.023 part of sucralose.
The preparation steps of the probiotic beverage are the same as those in the first embodiment.
The invention also further carries out detection on the probiotic beverage of the fifth embodiment in the aspects of food safety, nutrient components, flavor, taste and the like, and concretely comprises the following steps:
(1) Food safety detection
In the five beverages of the examples, the test service company of the detection of the optimal inspection union of the Sichuan province commissioned tests on the items of yeast, mold, total number of lactic acid bacteria, sucralose, tin, sense organs, staphylococcus aureus, coliform group, sorbic acid and potassium salt thereof, benzoic acid and sodium salt thereof, salmonella, lead, saccharin sodium and the like, and the test standards refer to GB 7101-2015 national standard for food safety beverage, GB 29921-2013 national standard for food safety pathogenic bacteria limit, GB 2760-2014 national standard for food safety food additive use standard and GB 2762-2017 national standard for food pollutants limit.
The detected items meet the relevant standard requirements through inspection, and the specific detection results are shown in table 1, wherein n is the number of samples to be collected by the same batch of products, c is the maximum allowable number of samples exceeding the value M, M is the limit value of the acceptable level of the microbial indicator, and M is the maximum safety limit value of the microbial indicator.
TABLE 1 safety test results for beverages and foods of the present application
Figure BDA0003745043070000051
Figure BDA0003745043070000061
(2) Nutrient content detection
The inventor commits the Sichuan province and province optimization inspection technology detection service company Limited to inspect the carbohydrate, sugar, fat, protein, sodium, energy and other items in the five beverages in the embodiment, and the results are shown in the table 2.
TABLE 2 detection results of nutritional ingredients in the beverages of the present application
Serial number Item Each 100 g (g) Reference value of nutrients% Detection method
1 (Energy) 0 kilojoule (kJ) 0 GB 28050-2011
2 Protein 0 g (g) 0 GB 5009.5-2016 (first method)
3 Fat 0 g (g) 0 GB 5009.5-2016 (first method)
4 Carbohydrate compound 0.7 g (g) 0 GB 28050-2011
5 Sodium salt 233 mg (mg) 12 GB 5009.268-2016 (second method)
6 Candy 0 g (g) / GB 5009.268-2016 (second method)
(3) Flavor mouthfeel test
Data are sampled by sensory evaluation groups consisting of technicians (20 persons) in different beverage fields, the beverage prepared by the fifth embodiment of the invention is comprehensively evaluated in the aspects of taste, color, flavor, sweetness, sourness and fragrance harmony, and the sensory index evaluation standard of the composite beverage is shown in the following table.
TABLE 3 organoleptic scoring table for beverage of the present invention
Figure BDA0003745043070000071
As can be seen from Table 4, the probiotic drink provided by the invention has the advantages of good flavor, uniform color, yellowish brown color, stable character, no bitter taste, moderate mouthfeel, moderate acidity, prominent fermentation flavor, plump mouthfeel and good balance.
TABLE 4 organoleptic evaluation results of the beverages of the invention
Figure BDA0003745043070000072
Figure BDA0003745043070000081
In conclusion, the beverage has good flavor and mouthfeel, is convenient to eat in a liquid form, has long storage time, can provide various nutrient components for a human body, can also achieve low carbohydrate, 0 energy, 0 sugar and 0 calorie, and is very suitable for popularization and eating.
The above embodiments are provided to explain the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above embodiments are merely exemplary embodiments of the present invention and are not intended to limit the scope of the present invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.

Claims (10)

1. A probiotic drink, characterized by: the probiotic beverage comprises the following raw materials in parts by weight: 70-90 parts of water, 3-6 parts of monosaccharide, 5-10 parts of lactobacillus plantarum UCN-11, 3-5 parts of soybean protein, 1-3 parts of inulin, 1-5 parts of lemon, 0.1-0.2 part of lemon oil, 1-3 parts of sodium citrate and 0.020-0.025 part of sweetener.
2. The probiotic beverage according to claim 1, characterized in that: the probiotic beverage comprises the following raw materials in parts by weight: 75-85 parts of water, 4-5 parts of monosaccharide, 7-8 parts of lactobacillus plantarum UCN-11, 4-5 parts of soybean protein, 1-2 parts of inulin, 2-4 parts of lemon, 0.1-0.2 part of lemon oil, 2-3 parts of sodium citrate and 0.022-0.023 part of sweetener.
3. The probiotic beverage according to claim 2, characterized in that: the probiotic beverage comprises the following raw materials in parts by weight: 80 parts of water, 5 parts of monosaccharide, 8 parts of lactobacillus plantarum UCN-11, 4 parts of soybean protein, 2 parts of inulin, 3 parts of lemon, 0.15 part of lemon oil, 2 parts of sodium citrate and 0.023 part of sweetener.
4. The probiotic drink according to any one of claims 1-3, characterized in that: the lemon is lyophilized powder.
5. The probiotic beverage according to claim 4, characterized in that: the monosaccharide is glucose.
6. The probiotic beverage according to claim 4, characterized in that: the sweetener is sucralose.
7. The method of preparing a probiotic drink according to any one of claims 1 to 6, characterized in that: the method comprises the following steps:
s1, adding water, monosaccharide, soybean protein, inulin, lemon oil, sodium citrate and a sweetening agent into a fermentation tank, stirring for dissolving, and sterilizing to obtain a mixed solution;
s2, adding lactobacillus plantarum UCN-11 into the cooled mixed liquid, stirring uniformly, and fermenting to obtain the probiotic beverage.
8. The method of preparing a probiotic drink according to claim 7, characterized in that: in the step S1, the sterilization temperature is 115 ℃ and the sterilization time is 30min.
9. The method of preparing a probiotic drink according to claim 8, characterized in that: in the step S2, when the mixed solution is added to the Lactobacillus plantarum UCN-11, the temperature of the mixed solution is cooled to 36-38 ℃.
10. The method of preparing a probiotic drink according to claim 8 or 9, characterized in that: in the step S2, the fermentation temperature is 36-38 ℃ and the fermentation time is 36h.
CN202210822390.5A 2022-07-13 2022-07-13 Probiotic beverage and preparation method thereof Pending CN115191537A (en)

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WO2012036576A1 (en) * 2010-09-16 2012-03-22 Instytut Biotechnologii Przemysłu Rolnospożywczego Method of production of fermented, pro-healthy, cereal beverages
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WO2012036576A1 (en) * 2010-09-16 2012-03-22 Instytut Biotechnologii Przemysłu Rolnospożywczego Method of production of fermented, pro-healthy, cereal beverages
US20150010674A1 (en) * 2011-09-30 2015-01-08 Universidad Miguel Hernandez De Elche Probiotic or symbiotic gelled products and method for the production thereof
CN102747009A (en) * 2012-04-18 2012-10-24 北京和美科盛生物技术有限公司 Lactobacillus plantarum PY-1 and use method of lactobacillus plantarum PY 1 in fermentation of dairy products
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Title
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