36results about How to "Guaranteed viable count" patented technology

Belonging to the technical fields of biology and food, the invention relates to a preparation method of an active lactobacillus pickled vegetable. The method provided in the invention includes the technological steps of: A. loading a pickled vegetable liquor into a jar; B. filling the jar with vegetables; C. conducting fermentation at a constant temperature of 12-18DEG C; D. taking the fermented vegetables out of the jar, and carrying out blending and packaging. After a finished product is obtained by subjecting the pickled vegetable liquor to first round pickling, a direct vat set lactobacillus starter activating solution prepared from a direct vat set lactobacillus starter and glucose is added into the pickled vegetable liquor in the jar, and they are mixed uniformly for a second round of circulating pickled vegetable preparation. By adopting a reasonable vegetable proportion and a good flavor chilli vegetable fermented pickling liquor, the method provided in the invention well keeps the inherent flavor of the vegetable and the fermented flavor, and realizes standardized preparation of the active lactobacillus pickled vegetable, enhances the quality and homogeneity of the product, substantially improves the biosecurity of the product, and achieves a best flavor and a most suitable taste, thus further realizing upgrading and industrialized, large scale and standardized production of traditional active lactobacillus pickled vegetables.

Belonging to the technical fields of biology and food, the invention relates to a preparation method of an active lactobacillus pickle pickling liquor. The method includes: taking a fermentation pickling solution of pickled pepper, a fermentation pickling solution of pickled capsicum frutescens and cold boiled water as raw material water, subjecting the pickling solutions to rough filtration, and mixing them with the cold boiled water uniformly, then carrying out cooling and high speed centrifugation degerming, and adding a direct vat set lactobacillus starter, thus obtaining the pickling liquor. The method provided in the invention realizes standardized preparation of pickling liquor, ensures the viable count of lactobacilli in the pickling liquor, endows the newly prepared pickling liquor with the flavor of aged pickling liquor and better flavor. At the same time, the use problem of the pickling solutions of pepper and capsicum frutescens is solved, the environmental pollution caused by emission and the potential safety hazard caused by repeated use in the next year can be avoided, so that the biological safety, quality and homogeneity of the product are significantly improved. Further, upgrading and industrial, large-scale and standardized production of traditional active lactobacillus pickles can be realized.

The invention discloses a preparation method for beer by employing lactic acid bacteria and yeast co-fermentation, and relates to the technical field of beer brewing. The method comprises the following steps: (1) activating a lactic acid bacteria starter, adjusting the concentration of lactic acid bacteria to be 10<7>CFU / mL to obtain a lactic acid bacterial liquid; (b) inoculating the lactic acid bacterial liquid into wort of 12-14 degrees P at the inoculation amount of 1%-4%, and carrying out fermentation at 27-33 DEG C for 20-28h; and (c) fermenting beer yeast dry powder at the ratio of 1-4g / L, carrying out co-fermentation at a main fermentation temperature of 9-15 DEG C, and further carrying out primary fermentation and secondary fermentation to obtain the beer. With the wort as the raw material, probiotic lactic acid bacteria are added to be co-fermented together with the beer yeast; the concentration and the alcoholic strength of the original wort of the beer are kept; and the viable counts of the lactic acid bacteria are ensured.

The invention discloses a pickled carrot preparing process and belongs to the technical field of preparation of the fermented food pickles. The process comprises the steps of A, carrot preprocessing; B, pickling water I and pickling water II preparation; C, circulating fermentation, wherein the processed vegetable obtained in the step A is fermented in the pickling water I obtained in the step B, after the 4n time of fermentation, centrifugation, dewatering, pickling water II supplement, gaofuji paolemei lactic acid bacteria powder adding, detection and adjustment are conducted on pickling water obtained after the 4n time of fermentation in sequence, and then the pickling water is continued to be used for fermenting the processed vegetable obtained in the step A; D, finished product processing. By controlling carrot preprocessing, pickling water preparation, circulating fermentation and finished product processing, especially addition of gaofuji paolemei lactic acid bacteria powder to the pickling water and control over various parameters and indexes during the circulating fermentation process, pickled carrot preparation time is shortened greatly, the quality and taste of pickled carrots are improved, large-scale production is facilitated, the development of the pickle industry is promoted, and economical benefits are high.

The invention discloses a method for preparing a probiotic microcapsule by utilizing spray drying. The method comprises the following steps:1, preparation of a culture medium; 2, activation of thallus; 3, proliferation and heat shock of the thallus: inoculating the activated thallus according to 1 percent of inoculation quantity, putting the activated thallus in a 37 DEG C-constant temperature boxand performing culturing; and putting a culture dish into a constant-temperature water bath pot of 60 DEG C to 80 DEG C after culturing is carried out for 11 hours to 13 hours, and then performing water bath for 4 minutes to 6 minutes; 4, concentration of the thallus: pouring culture liquid after heat shock into a sterilizing tube, putting the sterilizing tube into a centrifugal machine, settingrotation speed of the centrifugal machine as 6000r / min, and ensuring that the temperature is 4 DEG C and the centrifugation time is 10 minutes; 5, preparation of mixed suspension; 6, spray drying; and7, performing packaging. The invention relates to the technical field of microorganisms. By adopting the method for preparing the probiotic microcapsule by utilizing the spray drying, the problem ofa high death ratio of the thallus caused by a higher temperature in a drying machine is solved, and the viable count of probiotic powder is ensured.

The invention discloses TMR (total mixed ration) biological granular feed for sheep and a preparation method of the TMR biological granular feed. The TMR biological granular feed is prepared from components in parts by weight as follows: 20-60 parts of corn, 4-15 parts of byproducts of cereals, 3-16 parts of soybean meal, 3-12 parts of DDGS, 0.05-0.2 parts of multivitamins, 0.05-0.2 parts of minerals, 2-10 parts of a biological fermentation material, 10-20 parts of rice husks, 10-20 parts of sunflower seed husk and the like. The preparation method of the TMR biological granular feed comprises the following steps: (1) raw material cutting and crushing; (2) raw material weighing and mixing; (3) low-temperature granulation. The TMR biological granular feed and the preparation method of the TMR biological granular feed have the advantages that characteristics of the biological feed are highlighted, the production technology combines a modern microbial fermentation technology, a TMR preparation technology and a low-temperature granulation technology, the production cost is lower, the feed is convenient use, and the breeding requirements for modern, intensive and large-scale animal husbandry are met.

The invention discloses a fermented traditional Chinese medicine capable of improving production performance of poultry. The fermented traditional Chinese medicine is prepared from Radix Astragali seuHedysari, codonopsis pilosula, bighead atractylodes rhizome, poria cocos, rhizoma chuanxiong, herba leonuri, glossy privet fruit, cortex acanthopanacis, liquorice root and Chinese angelica which arefermented by specific probiotics. According to the fermented traditional Chinese medicine, the laying rate, the egg weight, the hatching egg yield, the fertilization rate, the hatching rate and the like of the poultry can be significantly increased, and the feed to gain ratio and the soft-shelled egg breaking rate are significantly decreased. The preparation method of the fermented traditional Chinese medicine comprises the steps: all the traditional Chinese medicine components are inoculated with strains and then subjected to solid-state fermentation. A process is simple, and industrially production is easy.

The invention provides preparation technology of fresh pickled red chili. The technology comprises the following steps: step A, pre-treating the red chili; step B, preparing pickle liquid I and pickle liquid II for later use, wherein the difference between the pickle liquid I and the pickle liquid II is that Gaofuji Paolemei Lactobacillus Powder is added in the pickle liquid I while no Gaofuji Paolemei Lactobacillus Powder is added in the pickle liquid II; step C, fermenting the red chili treated in step A by the pickle liquid I prepared in step B, so that the fresh pickled red chili is obtained; when performing the 4n times of fermentation, the pickle liquid after the 4n-time fermentation is used again for fermenting the treated red chili after sequential processes such as centrifugation, water-losing and the like, wherein the n is selected from continuous positive integers; step D, final-product processing, namely sequentially cutting, flavoring, packaging and sterilizing the fresh pickled red chili fermented in each time of the step C to obtain the final product. The technology shortens the preparation time of the fresh pickled red chili and improves the quality and taste of the fresh pickled red chili; thus, the technology is suitable for large-scale production and promotes development of the pickled-vegetable industry; moreover, the technology is relatively good in economic benefit.

The invention provides functional soy peptide fermented milk and a preparation method thereof and relates to a manufacturing method of fermented dairy products in the field of food processing. The method is carried out according to the following steps: (1) the preparation of fermented base stock; (2) the preparation of mother cultures; (3) synchronous enzymolysis and fermentation; (4) blending and homogenizing; (5) ultrahigh pressure sterilization and filling; by adopting the steps, a finished product is obtained. The method adopts protease and lactic acid bacteria synchronous-enzymolysis fermentation technology, and ultrasonic waves are adopted to process slurry-residue mixture which is ground, so as to increase the dissolving-out rate of the protein and prepare acidity soy-bean milk by ultrahigh pressure and non-heat processing. The product taste is coordinated without enzymolysis odour; the enzymolysis fermentation time can shorten to 2-4h, and the production cost is low. The ultrahigh pressure processing can remarkably improve the product taste; the method can keep and produce new functional peptide, the lactic acid bacteria is inhibited to ferment continuously, and a certain micro-organism viable counts are kept; the shelf life of the acidity soy-bean milk is prolonged, so as to prevent the acid milk from being whey-separated owning to continuous increasing of acidity; inaddition, the product can be stored and marketed at normal temperature.

The invention discloses a lactic acid bacteria freeze-drying protecting agent and application thereof. The protecting agent is composed of a skimmed milk powder solution and an ectoine solution, content of skimmed milk powder is 5-30wt% of the protecting agent, and content of ectoine is 0.08-0.5wt% of the protecting agent. Different from conventional protecting agents having complex formulas, the freeze-drying protecting agent is simple in formula composition, and bacteria activity after freeze-drying is higher than that of other commonly-used protecting agents, so that viable count is guarantee. Experimental study finds that the freeze-drying protecting agent plays an unexpected role in protecting lactic acid bacteria, the lactic acid bacteria after being mixed with the protecting agent are freeze-dried, obtained bacterial powder is high in activity and stability, and freeze-drying has little impact on the lactic acid bacteria, so that long-time storage and transportation of the bacterial powder are facilitated.

The invention discloses a quadruple probiotic solid beverage and a preparation method thereof, and belongs to the field of food formulas. The formula of the quadruple probiotic solid beverage comprises the following components of lactobacillus rhamnosus freeze-dried powder, lactobacillus reuteri freeze-dried powder, bifidobacterium animalis freeze-dried powder, bifidobacterium lactis freeze-driedpowder, stachyose, isomaltooligosacharide, xylitol, resistant dextrin, whole milk powder, glucose, banana powder, vitamin B1, vitamin B2, vitamin B6 and zinc gluconate. The formula disclosed by the invention contains substances of probiotics, prebiotics and the like which are closely related with the immune function at the same time, and has significant effects of maintaining the intestinal microecology system balanced and enhancing immunity.

The invention discloses a preparing technology for fresh pickle and belongs to the technical field of preparation of pickle in fermentation food. The technology comprises the steps that firstly, vegetables are pretreated; secondly, soaking water I and soaking water II are prepared; thirdly, circulation fermentation is carried out, wherein the soaking water I in the second step is used for fermenting the vegetables treated in the first step, the soaking water obtained after the 4nth fermentation is subjected to centrifugation and discarding sequentially when fermentation is carried out for the 4nth time, the soaking water II is used for supplementation, Gaofuji pickle agent Paolemei lactic acid bacterial powder is added, and the mixture continues to be used for fermenting the vegetables treated in the first step after detection and adjusting treatment; fourthly, a finished product is treated. According to the technology, the steps of vegetable pretreatment, soaking water preparation, circulation fermentation and finished product treatment are controlled, and especially, the Gaofuji pickle agent Paolemei lactic acid bacterial powder is added in the soaking water and various parameters and indexes in the circulation fermentation process are controlled, so that the preparing time of the fresh pickle is greatly shortened, the quality and the taste of the fresh pickle are improved, and the preparing technology is suitable for large-scale production, promotes the development of the pickle industry and achieves good economic benefits.

The invention provides a preparation method of lactobacillus acidophilus powder capable of increasing culturable cell content. The preparation method comprises the following steps: (1) carrying out streak isolation culture on lactobacillus acidophilus on an MRS agar culture medium until a bacterial colony with the diameter of at least 3-5mm appears in the MRS agar culture medium; (2) inoculating the cultured bacterial colony into an MRS liquid culture medium for gradient fermentation culture, mixing an osmotic pressure regulator and / or an enzyme substance into the MRS liquid culture medium after the culture is ended, and collecting to obtain thalli; and (3) mixing the thalli with a protective agent, and carrying out electrostatic drying to obtain the lactobacillus acidophilus powder. By improving the lactobacillus acidophilus strain and the production process, the number of thalli in a VBNC state in the bacterial powder is reduced while the initial viable count of the bacterial powder is ensured, the viable count and proportion of culturable thalli are increased, and the cost of industrial production is reduced.

The invention relates to a preparation method of active lactic acid bacteria pickles, belonging to the technical field of biology and food. The process steps of the present invention include: A. kimchi water filling altar, B. vegetable filling, C. constant temperature fermentation at 12-18°C, D. dispensing and packaging out of the altar; The kimchi water in the altar is made by adding the direct-injection type lactic acid bacteria starter and the direct-injection type lactic acid bacteria starter activation solution made from glucose, and after mixing evenly, the second round of circulation kimchi production is carried out. The present invention adopts a reasonable vegetable ratio and good-flavored capsicum-vegetable fermented pickling water, which better maintains the inherent and fermented flavor of the vegetable, realizes the standardized production of active lactic acid bacteria pickles, and improves the quality and uniformity of the product , significantly improved the biological safety of the product, achieved the best flavor and the most suitable taste, and then realized the upgrading of traditional active lactic acid bacteria kimchi and industrialized, large-scale and standardized production.

The invention discloses probiotics cereal powder with a cereal roasting aroma as well as a preparation method thereof. The powder is prepared from the following raw materials in parts by weight: 0-15parts of millet, 0-15 parts of sorghum, 0-10 parts of buckwheat, 0-10 parts of oat, 0-15 parts of barley, 0-15 parts of proso millet, 0-15 parts of coix seed, 0-15 parts of grain amaranth, 0-15 partsof kidney bean, 0-15 parts of mung bean, 0-15 parts of red bean, 0-10 parts of broad bean, 0-10 parts of pea, 0-10 parts of cowpea, 0-10 parts of lentil and 0-10 parts of black bean. According to theprobiotics cereal powder, by adding probiotics, viable count is guaranteed, human intestinal flora can be adjusted, and the powder can be dissolved at about 40 DEG C; a convenient and reliable meal can be provided for a consumer, at the same time, flavor of the cereal powder is improved though a roasting technology, so that the cereal power has unique burnt aroma of roasted cereal and has broad market prospects.

The invention discloses a cattle TMR(Total Mixed Ration) granulated biological feed and a preparation method thereof. The cattle TMR(Total Mixed Ration) granulated biological feed comprises the following components in parts by weight: 14-35 parts of corn, 4-15 parts of cereal by-product, 2-15 parts of soybean meal, 2-10 parts of miscellaneous meal, 2-10 parts of a biological ferment material, 10-20 parts of bean skin, 10-20 parts of cottonseed hull, and 5-20 parts of straw. The method comprises the following steps: 1) cutting raw materials and crushing the raw materials; 2) weighing the raw materials and mixing the raw materials; and 3) granulating the raw materials at low temperature. The granulated biological feed has the advantages that the characteristic of the granulated biological feed is highlighted, a modern microbial fermentation technology, a TMR preparation technology and a low temperature granulating technology are combined, production cost is low, usage is convenient, and the feed accords with modern, intensive and large-scale animal husbandry feeding requirements.

An object of the present invention is to provide a technique for improving a taste derived from Rubus suavissimus S. Lee (Rosaceae) while maintaining the effect of extracts of Rubus suavissimus S. Lee (Rosaceae) to enhance the proliferative capability or viability in culturing of lactic acid bacteria. Provided is a lactic acid bacteria culture product which is obtained by culturing a lactic acid bacterium in a culture medium, wherein the culture medium contains an essence of Rubus suavissimus S. Lee (Rosaceae), wherein the essence of Rubus suavissimus S. Lee (Rosaceae) is a concentrate obtained through an electrodialysis of a mixture obtained by adding an inorganic salt to an extract of Rubus suavissimus S. Lee (Rosaceae).

The invention discloses a lactic acid bacteria enrichment culture medium suitable for industrial production and a production process thereof, and belongs to the technical field of microorganism culture media. According to the key technical points, the lactic acid bacteria enrichment culture medium is prepared from the following components in parts by weight of 400 to 430 parts of glucose, 400 to 430 parts of soybean meal zymolyte, 35 to 45 parts of growth factor, 5 to 15 parts of vitamins, 75 to 93 parts of buffer agent, 3.5 to 4.8 parts of magnesium sulfate and 0.5 to 1.5 parts of manganese sulfate, so that the culture cost of lactic acid bacteria in production is reduced. The use process of the lactic acid bacteria enrichment culture medium comprises the following steps of (1) adding water into a container, controlling the water temperature at 35 + / -2 DEG C, adding all the raw materials, and performing stirring to prepare an aqueous solution with the weight concentration of 1.8-2.5%;and (2) inoculating a powdery compound lactobacillus inoculant into the aqueous solution obtained in the step (1), and performing activating for 12 hours or above at the temperature of 35 + / -2 DEG Cfor use.

The invention discloses a preparation method of oral soluble direct-drinking probiotics powder. The preparation method of the oral soluble direct-drinking probiotics powder comprises the following steps: (1) carrying out proportioning and weighing, namely accurately weighing the following raw and auxiliary materials in parts by weight: 40-70 parts of sugar alcohol, 20-40 parts of prebiotics, 0-20parts of fruit juice powder, and 1-5 parts of probiotics; (2) putting the weighed sugar alcohol, prebiotics and fruit juice powder into a double-cone drying mixer, and carrying out vacuum drying for 3-6 hours at a vacuum drying temperature of 50-70 DEG C so as to control water activity to be less than or equal to 0.17; (3) sieving the material subjected to the vacuum drying treatment with a 20-mesh sieve so as to obtain a premix A; (4) putting the premix A and the weighed probiotics into a three-dimensional motion mixer for performing mixing for 15 minutes at a rotating speed of 10 rpm so as to obtain a uniform total mixed material; and (5) carrying out packaging. The preparation method of the oral soluble direct-drinking probiotics powder is convenient to process. The prepared oral soluble direct-drinking probiotics powder can be quickly dispersed and dissolved in the oral cavity when being eaten, and is not liable to stick to the teeth and has good palatability; and moreover, the oral soluble direct-drinking probiotics powder is low in manufacturing cost and short in production cycle.

The invention discloses a preparation method of a special bacterium enzyme compound feed additive for ruminants. The preparation method comprises the following steps of (1) screening bacillus subtilis and saccharomyces cerevisiae separately; (2) performing liquid fermentation to obtain a bacillus subtilis liquid; (3) performing liquid fermentation to obtain a saccharomyces cerevisiae liquid; (4) preparing a compound enzyme in proportion; (5) preparing a solid culture medium; and (6) performing solid-state fermentation to obtain the special bacterium enzyme composite additive for ruminants. According to the method, lactic acid bacteria and amylase are not added, the problems of rumen pH reduction and rumen acidosis caused by ingestion by ruminants are avoided, and meanwhile, on the premise of ensuring the viable count, rich enzyme systems are fused, and the particle size of the crushed solid culture medium is reasonably controlled, so that the product quality can still be ensured under the condition that lactic acid bacteria are not added, and the product is free of mildewing and caking after being stored for more than 12 months at normal temperature; and the rumen fermentation function of ruminants can be improved, the conversion of nutrient substances is promoted, and the production performance is enhanced.

The invention provides a preparation technology of fresh pickled onions. The technology comprises the following steps of A, pretreating onions; B, preparing pickling water I and pickling water II which are different for standby application, wherein Gaofuji paolemei lactic acid bacterium powder is added in the pickling water I and is not added in the pickling water II; C, using the pickling water I prepared in the step B for fermenting the onions treated in the step A so as to obtain fresh pickled onions, when the onions are fermented for the 4n time, sequentially performing centrifuging, water drainage and the like on the pickling water after being fermented for the 4n time, and fermenting the onions treated in the step A with the treated pickling water, wherein n is sequentially taken from continuous positive integers; and D, treating finished products: sequentially performing cutting, seasoning, packaging, and disinfection on the fresh pickled onions obtained by fermentation each time in the step C so as to obtain finished products. According to the preparation technology disclosed by the invention, the preparation time of the fresh pickled onions is shortened, the quality and the mouth feel of the fresh pickled onions are improved, and the preparation technology is suitable for mass production. The development of trade of pickles is promoted, and the preparation technology has good economic benefits.

The invention discloses a preparation process of fresh pickled tuber mustards and belongs to the technical field of preparation of pickled vegetables in fermented foods. The process comprises the following steps: A, pretreating tuber mustards; B, preparing pickling water I and pickling water II; C, circularly fermenting, namely fermenting the treated vegetables in the step A with the pickling water I in the step B; when fermenting for the 4nth time, sequentially centrifuging and removing water from the pickling water fermented for the 4nth time; supplementing the pickling water II, and adding Gaofuji Paolemei lactobacillus bacterium powder, detecting and adjusting and treating the pickling water; continually fermenting the treated vegetables in the step A; and D, carrying out finished-product treatment. According to the process disclosed by the invention, the steps of pretreating the tuber mustards, preparing the pickling water, circularly fermenting and carrying out the finished-product treatment are carried out, and particularly, the Gaofuji Paolemei lactobacillus bacterium powder is added into the pickling water and various parameters and indexes in a circular fermentation process are controlled, so that the preparation time of the fresh pickled tuber mustards is greatly shortened, and the quality and mouth feel of the fresh pickled tuber mustards are improved; the preparation process is suitable for large-scale production, is capable of promoting the development of a pickled vegetable industry and has relatively good economic benefits.

The present invention discloses applications of lycopene in promotion of yogurt fermentation and maintaining of stability of viable count within a yogurt shelf life. The present invention further discloses a lycopene-containing yogurt, wherein the raw materials comprise milk or milk powder and water, and lycopene. The present invention further discloses a preparation method of the lycopene-containing yogurt, wherein the method comprises: adopting milk or milk powder as a main raw material, adding lycopene, carrying out homogenization and sterilization, and carrying out strain fermentation to produce the yogurt. According to the present invention, the lycopene is added to the yogurt to shorten the fermentation time and reduce the fermentation risk; the lycopene is added to the yogurt to keep the viable count of the yogurt; and the obtained yogurt has characteristics of smooth and delicate tissue state, gloss, no water dropping, pure flavor, good taste and good stability, and cannot produce unacceptable phenomena such as stratification, precipitation and fat floating after the yogurt is stored for more than or equal to 30 days in a low-temperature storage manner.

The invention relates to the technical field of construction of breeding systems, in particular to a method for constructing a multi-dimensional breeding system in a chichen house by using hermetia illucens and symbiotic bacteria thereof, which is used for improving the utilization rate of resources. The method specifically comprises the following steps: adding a feed additive containing hermetia illucens symbiotic bacteria into chicken feed; putting hermetia illucens on a lower-layer manure cleaning belt, and putting 1-3 hermetia illucens larvae correspondingly according to the condition that chickens in coops consume 1-2 g of feed every time; treating chicken manure in the coops in situ by using hermetia illucens; treating the chicken manure in situ in the coops of the chicken house by using the hermetia illucens, screening a mixture of cleared hermetia illucens 5-instar larvae and chicken manure to obtain fresh hermetia illucens 5-instar larvae, sterilizing the fresh hermetia illucens 5-instar larvae, and freezing and storing the disinfected fresh hermetia illucens 5-instar larvae at-30 DEG C to-20 DEG C to be used as a chicken complete feed additive; and after treating the chicken manure in the coops of a chicken house in situ by using the hermetia illucens, screening a mixture of cleared hermetia illucens 5-instar larvae and treated chicken manure to obtain insect sand, and drying the insect sand to serve as a biological bacterial fertilizer. The ecological cycle effect is realized.

The invention discloses a long-time storage method of a lactobacillus-plantarum liquid preparation. The long-time storage method comprises the following steps of (1) carrying out purification culturetreatment on lactobacillus plantarum, so as to obtain a lactobacillus-plantarum liquid bacterial solution; (2) adding a solid MRS formula substance into the lactobacillus-plantarum liquid bacterial solution; (3) storing the lactobacillus-plantarum liquid bacterial solution into which the solid MRS formula substance is added in a low-temperature or room-temperature condition. According to the long-time storage method, a solid MRS component is added into the lactobacillus-plantarum liquid bacterial solution and under appropriate temperature condition (a low temperature or a normal temperature),the storage time of the lactobacillus-plantarum liquid preparation can be effectively prolonged; the certain viable count of the lactobacillus-plantarum liquid preparation is ensured, and the storagemethod provided by the invention is simple and reasonable, is quick to operate and has a favorable application prospect.

The invention discloses a female vaginal dominant bacterium Lactobacillus gasseri (Lactobacillus gasseri) H87 and its application in the preparation of medicines for preventing premature birth, belonging to the technical field of medical microorganisms. The L. gasseri H87 is a new genus of Lactobacillus gasseri isolated from the human body and has no repelling effect. The specific L. gasseri H87 antimicrobial peptide gassericin maintains the balance of the vaginal flora and has a higher resistance to The ability of vaginal epithelial cells to adhere reduces the risk of inflammation in the genitourinary region of patients, and at the same time reduces the risk of complications during pregnancy for pregnant women, and the strain can be stored for a long time to facilitate production. The lack of Lactobacillus gasseri may have adverse pregnancy outcomes for pregnant women, such as premature birth, and reshape the vaginal microenvironment of women. Therefore, this strain can better meet the actual clinical application needs and provide new ideas for reducing the premature birth rate. .

Belonging to the technical fields of biology and food, the invention relates to a preparation method of an active lactobacillus pickle pickling liquor. The method includes: taking a fermentation pickling solution of pickled pepper, a fermentation pickling solution of pickled capsicum frutescens and cold boiled water as raw material water, subjecting the pickling solutions to rough filtration, and mixing them with the cold boiled water uniformly, then carrying out cooling and high speed centrifugation degerming, and adding a direct vat set lactobacillus starter, thus obtaining the pickling liquor. The method provided in the invention realizes standardized preparation of pickling liquor, ensures the viable count of lactobacilli in the pickling liquor, endows the newly prepared pickling liquor with the flavor of aged pickling liquor and better flavor. At the same time, the use problem of the pickling solutions of pepper and capsicum frutescens is solved, the environmental pollution caused by emission and the potential safety hazard caused by repeated use in the next year can be avoided, so that the biological safety, quality and homogeneity of the product are significantly improved. Further, upgrading and industrial, large-scale and standardized production of traditional active lactobacillus pickles can be realized.

The invention provides preparation technology of fresh pickled vegetable. The technology comprises the following steps: step A, preparing pickle liquid I and pickle liquid II for later use, wherein the difference between the pickle liquid I and the pickle liquid II is that Gaofuji Paolemei Lactobacillus Powder is added in the pickle liquid I while no Gaofuji Paolemei Lactobacillus Powder is added in the pickle liquid II; step B, circulation fermentation, namely fermenting vegetable by the pickle liquid I prepared in step A, so that the fresh pickled vegetable is obtained; when performing the 4n times of fermentation, the pickle liquid after the 4n-time fermentation is used again for fermenting the vegetable after sequential processes such as centrifugation, water-losing and the like, wherein the n is selected from continuous positive integers; and the fermentation is carried on at 20-24 DEG C for 15-40 hours. According to the technology, the pickle liquid preparation and the circulation fermentation control are utilized, especially the addition of the Gaofuji Paolemei Lactobacillus Powder into the pickle liquid and the controls to the parameters and indexes in the circulation fermentation process are performed, so that the preparation time of the fresh pickled vegetables is shortened and the quality and taste of the fresh pickled vegetables are improved; thus, the technology is suitable for large-scale production and promotes development of the pickled-vegetable industry; moreover, the technology is relatively good in economic benefit.