3results about How to "Good probiotic properties" patented technology

This invention discloses a strain of Zygosaccharomyces rouxii, DL-WSY01, and its applications, belonging to the field of food biotechnology. This invention provides a strain of Zygosaccharomyces rouxii, DL-WSY01, with accession number CGMCC No. 25335. The DL-WSY01 strain exhibits rapid growth and excellent fermentation performance; it is also tolerant to the gastrointestinal environment, demonstrating good probiotic properties; it is sensitive to common fungal antibiotics, non-hemolytic, and exhibits good safety; it effectively tolerates high salt, acid, and ethanol; it possesses antioxidant properties; it can produce high levels of ethanol; it can also produce high levels of flavor compounds and has biogenic amine degradation capabilities. Therefore, this strain, as a starter culture, can ensure the safety and flavor quality of fermented foods such as fermented soybean paste and soybean paste, and significantly improve the nutritional value of fermented foods.

The present application belongs to the field of microbial application and feed processing technology, and discloses a bacillus subtilis, named bacillus subtilis YT1, which is preserved in China Center for Type Culture Collection, located at Wuhan University, No. 299, Bayi Road, Wuchang District, Wuhan City, Hubei Province, with a preservation number of CCTCC NO: M 20242767 and a preservation date of December 10, 2024. The present application also discloses a microbial preparation and the application of the bacillus subtilis or the microbial preparation in the processing of silage. The present application first simultaneously possesses high efficient lignocellulose degradation ability, excellent fermentation promotion characteristics, significant antioxidant activity and good probiotic characteristics in a strain of bacillus subtilis. This characteristic enables a single bacterial agent to achieve multiple goals such as fiber degradation, fermentation promotion, oxidation protection, which traditionally requires multiple compounded bacterial agents, and fundamentally overcomes the problems of poor compatibility between strains, unstable synergistic effect and high application cost of existing compounded additives.

This invention discloses a strain of Candida smoothiae ( Candida metapsilosis This invention relates to DL-GZRT3 and its applications, belonging to the fields of microbial biotechnology or food biotechnology. The DL-GZRT3 strain of this invention grows well under conditions of 15% NaCl concentration, pH 2, and 6% ethanol concentration. It is tolerant of high salt, acid, and ethanol; it can tolerate the gastrointestinal environment, exhibiting excellent probiotic properties and good safety. The DL-GZRT3 strain possesses good antioxidant properties, with a DPPH scavenging rate of 82.93% and an ABTS scavenging rate of 66.95%, and can produce high concentrations of esters and alcohols during fermentation. Therefore, *Candida glabrata* strain DL-GZRT3 can ensure the safety and flavor quality of fermented foods, shorten the fermentation cycle, and significantly improve the nutritional value of fermented foods.