Multi-bacteria fermented skim camel milk for resisting diabetes and production method of multi-bacteria fermented skim camel milk
A technology of bacterial fermentation and camel milk, applied in the field of multi-bacteria fermented skim camel milk, can solve the problems of dose-dependent tolerance, low blood sugar of patients, and high price.
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Embodiment 1
[0029] Example 1, the multi-bacteria fermented skimmed camel milk for anti-diabetes, adding Lactobacillus helveticus starter, Lactobacillus plantarum starter, Lactobacillus paracasei to the skimmed camel milk ) starter, Lactobacillus paracasei subsp.tolerans starter, Lactobacillus mucosae starter, Lactobacillus harbinensis starter, Lactobacillus hilgardii Starter, Lactobacillus pentosus starter, Lactobacillus rhamnosus starter, Lactococcus lactis starter, Issatchenkia orientalis starter, Marcus Krewe It is obtained by fermentation of Kluyveromyces marxianus starter, Pichia membranifaciens starter and Candida ethanolica starter; each starter needs to be vigorized before being inoculated in skimmed camel milk Determination, using the resazurin reduction test method: add 1ml of starter and 1ml of 0.005% resazurin solution to 9ml of skimmed camel milk, incubate in a constant temperature incubator at 37°C for 35min, and observe whether the solution is completely discolored. (When...
Embodiment 2
[0032] Example 2, the multi-bacteria fermented skimmed camel milk for anti-diabetes, adding Lactobacillus helveticus starter, Lactobacillus plantarum starter, Lactobacillus paracasei to the skimmed camel milk ) starter, Lactobacillus paracasei subsp.tolerans starter, Lactobacillus mucosae starter, Lactobacillus harbinensis starter, Lactobacillus hilgardii Starter, Lactobacillus pentosus starter, Lactobacillus rhamnosus starter, Lactococcus lactis starter, Issatchenkia orientalis starter, Marcus Krewe It is obtained by fermentation of Kluyveromyces marxianus starter, Pichia membranifaciens starter and Candida ethanolica starter;
[0033] Among them, Lactobacillus helveticus starter, Lactobacillus plantarum starter, Lactobacillus paracasei starter, Lactobacillus paracasei subsp. , Lactobacillus pentosus starter, Lactobacillus rhamnosus starter, Lactococcus lactis starter, Issa orientalis starter, Kluyveromyces mareks starter, Pichia membranosa starter and Candida ethanol fe...
Embodiment 3
[0035] Example 3, as the preference of Example 1 and Example 2, the multi-bacteria fermented skimmed camel milk is obtained by the following method: first step, the skimmed camel milk is pasteurized and cooled to about 30°C to 40°C for later use; The second step is to add the required amount of Lactobacillus helveticus starter, Lactobacillus plantarum starter, Lactobacillus paracasei starter, Lactobacillus paracasei subsp. Lactobacillus starter, Lactobacillus Harbin starter, Lactobacillus helium starter, Lactobacillus pentosus starter, Lactobacillus rhamnosus starter, Lactococcus lactis starter, Issa yeast starter, Mark Kluyver Yeast starter, Pichia membranosa starter and Candida ethanol starter are mixed and fermented at 35°C to 40°C for 8 hours to 12 hours to obtain multi-bacteria fermented skimmed camel milk.
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