Lactobacillus paracasei and preparation method thereof

A Lactobacillus paracasei technology, applied in the field of Lactobacillus paracasei and its preparation, can solve the problems of poor gastric acid resistance and bile salt resistance of yogurt, unfavorable human health, etc., and achieves alleviation of allergic airway inflammation and excellent probiotic function. , Allergy relief effect

Inactive Publication Date: 2018-07-24
TIBET TREASURE OF PLATEAU YAK DAIRY IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In summary, the existing problems in the prior art are: the existing yogurt has poor resistance to gastric acid and bile salts, which is not conducive to human health

Method used

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  • Lactobacillus paracasei and preparation method thereof

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preparation example Construction

[0017] Such as figure 1 As shown, the preparation method of Lactobacillus paracasei provided by the embodiments of the present invention may further comprise the steps:

[0018] S101: set 10 8 A large number of strains are inoculated in Lactobacillus medium;

[0019] S102: Cultivate at a temperature of 25-42° C. for 8-36 hours under anaerobic or aerobic conditions;

[0020] S103: Obtain a culture solution.

Embodiment 1

[0023] The functional food composition provided by the embodiment of the present invention contains the above-mentioned live bacteria of Lactobacillus casei.

[0024] The functional food composition provided by the embodiment of the present invention contains the above-mentioned application of Lactobacillus casei in the preparation of a functional food composition for improving constipation.

[0025] The present invention can further isolate the living cells of Lactobacillus casei in the above-mentioned culture solution, and the method of separation is not particularly limited, as long as the cells can be enriched from the culture solution, for example, by centrifugation and / or The method of filtration is realized, and the conditions of the centrifugation and the filtration can be known conditions, and the present invention will not repeat them here.

Embodiment 2

[0027] The prepared functional food composition provided by the embodiments of the present invention.

[0028] The functional food composition provided by the embodiment of the present invention contains the above-mentioned live bacteria of Lactobacillus casei.

[0029] Preferably, based on the total weight of the functional food composition, the content of live cells of Lactobacillus casei is 10 7 -10 11 CFU / g, more preferably 10 8 -10 10 CFU / g.

[0030] The functional food composition meeting the above requirements may include a culture solution of Lactobacillus casei (for example, a fermented milk product obtained by fermenting the Lactobacillus casei), isolated living cells of Lactobacillus casei, and the like.

[0031] In the present invention, the functional food composition also contains food, and the food is as mentioned above, and will not be repeated here.

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Abstract

The invention belongs to the technical field of preparation of strains, and discloses lactobacillus paracasei and a preparation method thereof. The preservation number of the lactobacillus paracasei is CGMCC No. 12939. The lactobacillus paracasei YLZB is separated from intestinal tracts of healthy centenarians, bacterial strains have an excellent fermenting property and a prebiotic function simultaneously and thus are multifunctional bacterial strains; the bacterial strains have relatively strong fermentation and acid production capacity, and are relatively high in acid resistant capacity andsuitable for active lactobacillus beverage processing; the strains can be used for relieving allergy remarkably, ulcerative colitis and allergic tracheitis aggravated by PM (Particulate Matter) 2.5, and dead thalli are still effective, so that the lactobacillus paracasei is an excellent functional strain; and the lactobacillus paracasei has the physiological function of treating constipation.

Description

technical field [0001] The invention belongs to the technical field of strain preparation, and in particular relates to a Lactobacillus paracasei and a preparation method thereof. Background technique [0002] The Zaskkar Mountains in the Himalayas are rich in mineral resources and rich in sapphires. Here, people like to graze yaks in the relatively warm and humid river valleys, and then use fresh yak milk to make daily meals to replenish body energy. The leftover yak milk is said to be placed in a sheepskin rucksack and undergoes natural changes in temperature to form the oldest yogurt. The yogurt contains the best strains for making yak milk. [0003] To sum up, the problem in the prior art is that the existing yoghurt has poor resistance to gastric acid and bile salts, which is not conducive to human health. Contents of the invention [0004] Aiming at the problems in the prior art, the invention provides a Lactobacillus paracasei and a preparation method thereof. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23C9/123A23L2/00A23L33/135C12R1/225
CPCA23C9/1234A23L2/00A23L33/135C12N1/20A23V2002/00C12R2001/225C12N1/205A23V2400/165A23V2200/30
Inventor 彭云王世全姜岩世黄辉李俊刘家敏刘利平
Owner TIBET TREASURE OF PLATEAU YAK DAIRY IND
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