Lactobacillus fermentum capable of reducing blood uric acid
A technology for fermenting lactobacillus and blood uric acid, applied in the field of microorganisms, can solve problems such as allergic reactions, side reactions, liver function damage, etc., and achieve the effects of inhibiting intake, lowering uric acid levels, and lowering blood uric acid levels
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[0027] Example A strain of Lactobacillus fermentum that can reduce blood uric acid was obtained from traditional yogurt collected near Alashankou in Xinjiang Uygur Autonomous Region of China in the previous work of the inventor. It was identified as Lactobacillus fermentum and named as 2644 strain. It was preserved in the General Microorganism Culture Collection Center of China Microbiology Culture Collection Management Committee on November 19, 2018. The microorganism preservation number is CGMCC NO.16754. The biological properties of the strain are as follows:
[0028] Morphological characteristics: In MRS agar medium, the growth form is milky white colony, opaque, round, smooth and moist surface, neat edges, and raised in the center. Gram staining was typically positive, and under the microscope the cells were short rod-shaped, without flagella, non-spore-forming, and non-moving ( Figure 1-2 shown).
[0029] Culture characteristics: The optimum growth temperature is 37°C...
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