Kev piav qhia
Lactobacillus brevis yog ib hom kab mob lactic acid cais tawm ntawm cov mis nyuj, kefir, cheese, zaub zaub, thiab lwm yam.Qhov zoo tshaj plaws pH yog 6.5, thiab kab lis kev cai kub yog 35 degree.
Cov ntaub ntawv technical
Ntim:1kg lossis 5kg rau ib lub hnab ntawv ci, cov thawv txias.
Kev tuav:Cia ntawm -18 degree rau ntev, 2 ~ 8 degree rau luv tig.
Lub neej txee:24 lub hlis rau cov hmoov ntau hauv -18 degree cia.
Daim ntawv thovs thiab cov txiaj ntsig:
1. Cov txiaj ntsig ntawm exopolysaccharide yog siab, thiab cov exopolysaccharide uas tsim tawm tuaj yeem txhawb kev loj hlob ntawm B lymphocytes thiab txhim kho kev tiv thaiv kab mob, thiab muaj kev cia siab dav hauv kev siv tshuaj tiv thaiv kab mob, khoom noj khoom haus thiab khoom noj.
2. Lactobacillus brevis yog siv nyob rau hauv Pharmaceutical muaj pes tsawg leeg thiab fermented zaub mov rau relieving ntxhov siab vim thiab txhim kho pw tsaug zog.
3. L.brevis tuaj yeem siv los ua cov kab lis kev cai pib los ua Jerusalem artichoke pickles thiab cov txheej txheem ntawm no, koom nrog kev sib sib zog nqus ua zaub thiab thaj chaw ntawm cov zaub mov biotechnology. Thiab raws li ib tug sourdough pib los npaj sourdough thiab ua rau hauv steamed buns.
4. L.brevis tuaj yeem txo cov ntsiab lus ntawm nitrite, txo cov ntsiab lus ntawm sulfide, nce cov ntsiab lus ntawm esters thiab nitrile, nce cov ntsiab lus ntawm cov organic acids thiab txo lub sij hawm fermentation nyob rau hauv cov txheej txheem ntawm zaub fermentation.
5. Txhawb cov metabolism hauv cov tsiaj txhu, txhim kho lub cev tiv thaiv kab mob, txhawb kev loj hlob ntawm tsiaj, thiab thaum kawg txhim kho cov txiaj ntsig kev lag luam ntawm nws cov kev lag luam yug me nyuam.
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