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乳酸杆菌发酵溶胞产物

实体Machine-extracted核心原料，通过乳酸杆菌发酵后破壁溶胞获得

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Ang paghahanap ay para lamang sa Tsino at Ingles — gumamit ng terminong Ingles o pangalang INCI.

Two sources, labelled separately on every card. Entries marked "From classical texts" come from public-domain Chinese medical classics; herbs are listed without dosages and compositions follow the common editions. Entries marked "Machine-extracted" are derived by a model from BIOSPHERE own-corpus material (formulation library, ingredient dossiers, compliance index, product catalogue). Neither is an efficacy claim or regulatory text — regulatory and safety conclusions follow the official texts and third-party test reports.

From classical textsSite dossierMachine-extractedA hyperedgeTap a circle to open that entity. Drag to pan, wheel or +/- to zoom. A square is one hyperedge joined to all of its participants.

Relations it takes part in

  1. 属性Machine-extracted7 participants

    功效方向

    大豆发酵提取物用于屏障支撑与舒缓方向，落在草本植物基与发酵后生元叙事上

  2. 配方参数Machine-extracted6 participants

    添加参数设定

    添加区间0.5-5%（非法规限值），pH适用4.0-7.0，投料温度40-45℃以下，后段低温加入

  3. 工艺Machine-extracted4 participants

    溶胞发酵工艺

    乳酸杆菌经发酵后破壁释放胞内蛋白、肽、核酸片段与细胞壁碎片

  4. 配伍禁忌Machine-extracted3 participants

    阳离子絮凝风险

    溶胞型与阳离子体系絮凝风险高于滤液型；大豆发酵产物与阳离子体系同用可能絮凝

  5. 配伍禁忌Machine-extracted3 participants

    乙醇析出风险

    溶胞型与高浓度乙醇同用析出风险更大；大豆发酵产物与高浓度乙醇同用需先测溶解极限

  6. 配伍禁忌Machine-extracted3 participants

    氧化剂敏感性

    溶胞型对强氧化剂更敏感；大豆发酵产物与强氧化剂、高浓度过氧化物同用会褪色或异常变色

  7. 稳定性Machine-extracted3 participants

    褐变风险

    pH低于3.5长期储存易褐变并伴异味；比滤液型更易褐变

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