Lactobacillus fermentum strain Lee working starter product and its use for preventing constipation

A technology of working starter, Lactobacillus fermentum, applied in the field of microbiology
CN104381440BInactive Publication Date: 2017-07-11SOUTHWEST UNIVERSITY FOR NATIONALITIES
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
SOUTHWEST UNIVERSITY FOR NATIONALITIES
Publication Date
2017-07-11
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a lactobacillus fermentum Lee working fermenting agent product and application thereof to prevent constipation and keep healthy. Lactobacillus fermentum Lee is preserved in China Center for Type Culture Collection with the preservation number of CCTCCM2013512. Lactobacillus fermentum Lee is capable of normally growing in human intestinal tracts. Mouse in-vivo tests show that lactobacillus fermentum Lee is capable of alleviating the mouse body weight mitigating trend caused by constipation, accelerating melaena discharging time, improving intestinal propulsive rate, increasing levels of MTL, Gas, ET, AchE, SP and VIP in serum to different degrees, reducing SS factor level, increasing food intake and water intake, and reducing the decrease trend of defecation amount, defecation particle quantity and water content in faeces, gives play to effects similar to that of constipation-treating medicines, and shows certain constipation prevention effect. The optimum usage dosage is 1.0*10<9> CFU for per kg body weight.
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Description

technical field

[0001] The present invention relates to the technical field of microorganisms, more specifically, the present invention relates to a kind of Lactobacillus fermentum that can regulate intestinal movement and prevent constipation and use the bacterial strain as a starter Or added fermented milk, health food and animal health products. Background technique

[0002] Lactobacillus is closely related to human life and is one of the beneficial microorganisms widely used in food fermentation, industrial lactic acid fermentation and medical care. Many of the now recognized Lactobacillus and Bifidobacterium genera have specific favorable properties and genetic traits, showing extremely strong probiotic properties. Lactobacillus can not only improve the nutritional value of food, improve the flavor of food, prolong the storage time, but also improve the functional properties of food. It can improve the digestibility and biological value of food and promote digestion a...

Claims

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