A kind of sleep-aiding probiotic goat milk powder and preparation method thereof

Abstract

The present invention provides a sleep-aiding probiotic goat milk powder and a preparation method thereof. Goat milk is used as a raw material, the goat milk is sterilized and then cooled, and the fermented mucus lactobacillus (Limosilactobacillus fermentum) KD6 producing a sleep-aiding functional factor-γ-aminobutyric acid is accessed, which has been preserved in the China Center for Type Culture Collection on September 7, 2023, and its preservation number is CCTCC NO: M20231642. After stirring evenly, it is fermented at a constant temperature without adding glutamic acid or sodium glutamate, the precursor of γ-aminobutyric acid, etc., and the fermentation is completed to obtain probiotic fermented goat milk containing γ-aminobutyric acid, and then it is vacuum-low-temperature spray-dried to obtain functional probiotic goat milk powder that can help sleep. The sleep-aiding probiotic goat milk powder prepared by the present invention is rich in γ-aminobutyric acid and probiotics, and has the dual functions of helping sleep and regulating the balance of intestinal flora.

Description

Technical Field

[0001] The present invention belongs to the technical field of fermentation engineering, and specifically belongs to a method of using fermented mucus lactobacillus ( Limosilactobacillus fermentum ) Sleep-aiding probiotic goat milk powder obtained by spray-drying KD6 fermented goat milk and its preparation method. Background Art

[0002] Sleep, as a physiological activity that is vital to human health, occupies about 1 / 3 of human life. Sleep plays a key role in assisting the brain's nervous system to store and restore energy, strengthen neuronal connections, and help improve learning and memory. As the number of insomnia patients gradually increases and becomes younger, consumer demand for sleep-aiding products has risen sharply. Currently, the drugs on the market are mainly sedative hypnotic drugs represented by benzodiazepines. Although they are effective, long-term use will bring side effects such as drug resistance and addiction. Therefore, it is particularly urgent and necessary to seek and develop sleep-aiding foods and solve the problem of insomnia through diet therapy.

[0003] Melatonin is a commonly used ingredient in health foods that helps people sleep. It is an amine hormone produced by the pineal gland of mammals and humans. It can make a cell that produces melanin glow, hence the name melatonin. Melatonin is a hormone drug that whitens the skin and delays aging. It can improve sleep, but it can cause hypothermia, release excessive prolactin leading to infertility, and reduce male physiological desire.

[0004] Gamma-aminobutyric acid (GABA) is a natural active ingredient and a non-protein functional amino acid. It is an important inhibitory neurotransmitter in the central nervous system of mammals. It has biological functions such as calming the nerves, regulating hormone secretion, improving lipid metabolism, and lowering blood pressure. Therefore, researching and developing foods rich in GABA is a necessary means to solve insomnia through diet therapy. Summary of the invention

[0005] In order to solve the problems existing in the prior art, the present invention provides a sleep-aiding probiotic goat milk powder and a preparation method thereof, using goat milk as a raw material, and using a strain that can be used for food, namely, fermented mucus lactobacillus ( Limosilactobacillus fermentum ) KD6 fermentation, the glutamate and protein in the goat milk are broken down and the produced glutamate is converted into γ-aminobutyric acid, and the fermented goat milk is spray-dried at low temperature to prepare the sleep-aiding probiotic goat milk powder.

[0006] To achieve the above object, the present invention provides the following scheme: a fermented mucus lactobacillus ( Limosilactobacillus fermentum) KD6, deposited in China Center for Type Culture Collection, with the deposit number being CCTCC NO: M20231642.

[0007] The present invention also provides an application of fermented Lactobacillus mucilaginosus KD6 in treating insomnia. The fermented Lactobacillus mucilaginosus KD6 converts glutamate or sodium glutamate in a substrate containing glutamate or sodium glutamate into gamma-aminobutyric acid.

[0008] Further, the fermentative Lactobacillus mucilaginosus KD6 converts glutamate or monosodium glutamate in the food containing glutamate or monosodium glutamate into gamma-aminobutyric acid.

[0009] Furthermore, the food is goat milk.

[0010] The present invention also provides a sleep-promoting probiotic fermented goat milk. The freeze-dried bacterial powder of fermented Lactobacillus mucilaginosus KD6 is added to the pretreated goat milk, and the mixture is fermented at a constant temperature of 34° C. to 43° C. for 20 h to 28 h to obtain the sleep-promoting probiotic fermented goat milk.

[0011] Furthermore, the addition amount of fermented Lactobacillus mucilaginosus KD6 freeze-dried powder was 0.01%~0.05%, and the γ-aminobutyric acid content in the fermented goat milk obtained by sleep-aiding probiotics was 0.488g / L~0.633g / L, and the number of viable probiotics was 2.32×10 8 CFU / mL~4.12×10 8 CFU / mL, pH is 3.56~4.59.

[0012] The present invention also provides a preparation method of sleep-aiding probiotic fermented goat milk, which comprises sterilizing the goat milk at 90° C. to 95° C. for 5 min to 10 min, cooling the goat milk to 36° C. to 40° C., adding 0.01% to 0.05% of freeze-dried bacterial powder of fermented Lactobacillus mucosa KD6, and fermenting the mixture at a constant temperature of 34° C. to 43° C. for 20 h to 28 h to obtain sleep-aiding probiotic fermented goat milk.

[0013] The present invention also provides a sleep-promoting probiotic fermented goat milk powder, which is obtained by vacuum low-temperature spray drying the sleep-promoting probiotic fermented goat milk or the sleep-promoting probiotic fermented goat milk prepared by the above preparation method to obtain the sleep-promoting probiotic fermented goat milk powder.

[0014] Furthermore, the γ-aminobutyric acid content of the sleep-aiding probiotic fermented goat milk powder was 3.561 g / kg~4.648 g / kg, and the number of live probiotic bacteria was 1.15×10 8 CFU / g~2.50×10 8 CFU / g.

[0015] Furthermore, the conditions for the vacuum low-temperature spray drying are as follows: an inlet air temperature of 65°C to 75°C, an opening of a feed peristaltic pump of 30% to 50%, and a vacuum negative pressure of 0.03 MPa to 0.04 MPa.

[0016] The present invention discloses the following technical effects:

[0017] The present invention provides a fermented mucus lactobacillus ( Limosilactobacillus fermentum ) KD6, preserved in the China Center for Type Culture Collection, with a preservation number of CCTCC NO: M20231642. The fermented mucus lactobacillus KD6 can convert glutamate or sodium glutamate in a substrate containing glutamate or sodium glutamate into γ-aminobutyric acid, thereby preparing a sleep-aiding food containing γ-aminobutyric acid.

[0018] The present invention provides a sleep-promoting probiotic fermented goat milk. Different from the method of directly adding γ-aminobutyric acid to general sleep-promoting foods, the present invention introduces γ-aminobutyric acid into goat milk by fermenting goat milk with Lactobacillus mucilaginosus KD6. Fermented Lactobacillus mucilaginosus KD6 can convert free glutamic acid in goat milk and glutamic acid generated by protein hydrolysis into γ-aminobutyric acid, thereby increasing the sleep-promoting function of goat milk. At the same time, through the fermentation of Lactobacillus mucilaginosus KD6, metabolites such as lactic acid produced help to reduce the mutton smell of goat milk, making it more excellent in sensory evaluation.

[0019] In addition, the present invention adopts low-temperature spray drying technology to prepare the sleep-promoting probiotic fermented goat milk into sleep-promoting probiotic fermented goat milk powder. The low-temperature spray drying can maintain a high number of live bacteria in the goat milk powder. The number of live bacteria per gram of the prepared goat milk powder is as high as 1.0×10 8 CFU / g. It is worth mentioning that no probiotic heat-resistant protective agent or other auxiliary agent is added during the preparation process, which makes the ingredient list simpler and more easily accepted by consumers. In general, the sleep-aiding probiotic goat milk powder prepared by the present invention is rich in γ-aminobutyric acid and probiotics, and has the dual functions of helping sleep and regulating the balance of intestinal flora. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 The bacterial and colony morphology of Lactobacillus mucilaginosus KD6;

[0021] Figure 2 Hemolytic activity of fermented Lactobacillus mucilaginosus KD6 and Escherichia coli;

[0022] Figure 3 Antibiotic susceptibility of Lactobacillus mucilaginosus KD6;

[0023] Figure 4 Acid tolerance of Lactobacillus mucilaginosus KD6;

[0024] Figure 5 Tolerance of Lactobacillus mucilaginosus KD6 to bile salts;

[0025] Figure 6 Tolerance of Lactobacillus mucilaginosus KD6 to sodium chloride;

[0026] Figure 7 Effect of Lactobacillus mucilaginosus KD6 on the production of γ-aminobutyric acid by goat milk fermentation;

[0027] Figure 8 Effects of inoculation amount, temperature and time on the production of γ-aminobutyric acid by Lactobacillus mucilaginosus KD6 in goat milk. DETAILED DESCRIPTION

[0028] In order to further understand the present invention, the present invention is described below in conjunction with the accompanying drawings and embodiments. These descriptions are only to further explain the features and advantages of the present invention and are not intended to limit the claims of the present invention.

[0029] Example 1 Isolation, identification and probiotic properties of the fermented Lactobacillus mucilaginosus KD6 of the present invention

[0030] 1. Isolation of fermented Lactobacillus mucilaginosus KD6

[0031] 3% of milk kefir grains were inoculated into sterilized and cooled goat milk, and fermented at room temperature for 24 hours. The milk kefir grains were used as samples, and 30 strains of lactic acid bacteria were isolated from the milk by the plate spreading method after serial dilution. After repeated primary and secondary screening, a lactobacillus with strong ability to produce γ-aminobutyric acid was obtained.

[0032] 2. Identification of Lactobacillus mucilaginosus KD6

[0033] The strain was identified using 16S rDNA. After amplification and purification of the target fragment, the strain was characterized based on homology analysis of the 16S rDNA partial gene fragment. The measured sequence was compared and analyzed with the base sequence in the NCBI database, confirming that the strain was fermentative mucus Lactobacillus ( Limosilactobacillus fermentum ), whose base pair sequence is as follows:

[0034]

[0035] The strain was named Lactobacillus fermentans ( Limosilactobacillus fermentum ) KD6, the fermentative mucus Lactobacillus (Limosilactobacillus fermentum) KD6 strain was deposited in the China Center for Type Culture Collection, Wuhan University, No. 299, Bayi Road, Wuchang District, Wuhan City, Hubei Province on September 7, 2023, with the deposit number of CCTCC NO: M20231642.

[0036] Example 2 Study on the characteristics of fermented Lactobacillus mucilaginosus KD6

[0037] 1. Observation of bacterial and colony morphology

[0038] The fermented Lactobacillus mucosa KD6 was inoculated with 1% of the inoculum into MRS broth and cultured at 37°C for 24 hours before sampling for bacterial and colony morphology observation. The bacterial cells were stained with toluidine blue and observed under a microscope. The colony morphology was observed by dilution plating. Figure 1 shown.

[0039] Depend on Figure 1 It can be seen that the fermentative mucus Lactobacillus KD6 is short rod-shaped, some of the bacteria are bent, without branches and spores, and the two ends of the bacteria are mostly blunt and round; the colony protrusions on MRS agar are round, milky white in color, smooth and moist in appearance, with neat edges and easy to pick up, which are consistent with the colony morphology characteristics of lactic acid bacteria.

[0040] 2. Comparison of probiotic properties

[0041] The hemolytic properties, antibiotic sensitivity, tolerance to acid, bile salts and sodium chloride of fermented Lactobacillus mucilaginosus KD6 were compared with those of the three probiotic strains of Lactobacillus plantarum 7830 and Lactobacillus rhamnosus L20. Figure 2~Figure 6 :

[0042] like Figure 2 As shown, an obvious transparent halo was observed on the Columbia blood agar plates inoculated with hemolytic Escherichia coli, which is β-hemolysis, while no hemolysis was observed on the Columbia blood agar plates inoculated with the three probiotic strains, indicating that these three strains were non-hemolytic, that is, they were all safe strains. The lack of hemolysis ensures the safety of the strains and is used as one of the screening criteria for probiotic strains.

[0043] like Figure 3 As shown in the figure, these three probiotics are generally sensitive to penicillin, with the inhibition zone ranging from 31.26 to 44.38 mm; they are resistant to ciprofloxacin, streptomycin and vancomycin. However, the drug resistance of different strains is still quite different. For ciprofloxacin (CIP), KD5 is significantly more sensitive than other strains ( p＜0.05), the inhibition zone was 10.71 mm, while other strains were generally resistant; for gentamicin (GM), KD11 was sensitive ( p＜0.05 ), the inhibition zone is 24.72mm; for tetracycline (TET), KD5 is sensitive ( p＜0.05 ), the inhibition zone was 28.71 mm; for clindamycin (CC), KD5 was sensitive ( p＜0.05 ), the inhibition zone was 27.31 mm; for ceftriaxone (CTR), KD11 was sensitive ( p＜0.05 ) and significantly higher than other strains, with an inhibition zone of 44.38 mm; for chloramphenicol (C), KD11 was sensitive ( p＜0.05 ), the inhibition zone was 36.38mm.

[0044] Zhang Zhuoyang et al. studied the antibiotic sensitivity of multiple lactic acid bacteria and found that most of the lactic acid bacteria tested had inherent resistance to streptomycin and vancomycin, and this resistance was generally not transferred to pathogenic bacteria. Guo et al. conducted a drug resistance study on Lactobacillus bulgaricus isolated from traditional dairy products. The results showed that all Lactobacillus bulgaricus were sensitive to gentamicin, clindamycin, tetracycline, and chloramphenicol, but had different resistances to ciprofloxacin, streptomycin, and vancomycin, which is consistent with the conclusion of the present invention.

[0045] Acid resistance is an important criterion for selecting probiotic strains. The pH value of human gastric juice is constantly changing, usually around 3.0, and can reach 1.8 when fasting. Probiotics can only play a positive role in the human body if they can pass through the extremely acidic environment of gastric juice. Figure 4 .

[0046] exist Figure 4 The growth of probiotics in acidic environment was inhibited. As the pH decreased, the inhibitory effect became more obvious. When the pH dropped to 5, the three probiotics showed strong tolerance, which generally conformed to the growth law of "S" type microorganisms. The final OD 600nm The values ​​were all over 2.0; when the pH dropped to 4, the tolerance of the three probiotics was slightly different, and the OD 600nm The value range is between 1.663 and 2.122, and the acid resistance ranking is: KD6>7830>L20, among which the growth curve of KD6 is less affected, showing a stronger acid resistance; when the pH drops to 3, the three strains grow slowly. Chen Junfei et al. isolated 6 lactic acid bacteria from kimchi and tested the acid resistance. The results showed that all strains had an OD of 5.5 when the pH value was 5.5. 600nmThe value is the largest, and there is almost no strain growth when pH≤4. In comparison, the acid resistance of the three strains in the present invention is relatively strong overall, which may be due to the poor acid resistance of the heterotypic fermentation lactic acid bacteria isolated from kimchi compared with the homotypic fermentation lactic acid bacteria. Studies have pointed out that strains from different sources have different tolerances to the human digestive tract, and the effect of probiotics is strain-specific. Aiba et al. reported a strain of Lactobacillus johnsonii No.1088 isolated from human gastric juice, which can maintain a survival rate of 10% after being treated for 2h in a pH 1.0 environment.

[0047] After being processed by gastric juice, food enters the duodenum and is fully exposed to bile salts with antibacterial effects. Bile salts can cause bacterial strain death by destroying the integrity of cell membranes. Therefore, the tolerance of probiotics to high concentrations of bile salts in the human intestine is used as an important indicator for screening probiotics. The results of the tolerance of the three strains to bile salts are shown in Table 1. Figure 5 .

[0048] Depend on Figure 5 It can be seen that as the bile salt concentration increases, the bacterial growth is more affected. When the bile salt concentration is 0.1%, OD 600nm The values ​​ranged from 0.271 to 1.936, among which KD6 showed a strong bile salt tolerance. The final OD 600nm The value was 1.936. 7830 showed a certain bile salt tolerance in the early stage (before 12h), but as the treatment time increased, its growth trend gradually slowed down; when the bile salt concentration was 0.2%, OD 600nm The value range is between 0.221 and 0.661. The bile salt tolerance ranking is: KD6>7830>L20, indicating that KD6 still has good tolerance in higher concentrations of bile salts; studies have shown that 0.3% bile salt is the maximum concentration in the intestine of healthy adult males. Generally, it takes 1 to 4 hours for food to pass through. Under this concentration for 12 hours, the three probiotics all showed a certain tolerance, showing an overall slow growth trend. The final OD of KD6 after 24 hours of culture was 600nm The value is 0.459. Reuben et al. pointed out that the bile salt tolerance concentration of lactic acid bacteria with probiotic potential needs to reach 0.3%, and the three strains of bacteria in the present invention can meet this requirement.

[0049] Probiotics need to enter the human body through the stomach and small intestine and finally colonize in the large intestine to play their probiotic role. Various osmotic pressures are also one of the key factors that bacteria need to tolerate. The results of adding different concentrations of sodium chloride to MRS broth and its effect on the growth of three strains of bacteria are shown in the following figure. Figure 6 shown.

[0050] Wu Yating et al. screened out 3 strains of plant lactobacillus with good osmotic pressure tolerance from naturally fermented chili sauce, which could tolerate up to 7% NaCl concentration. In contrast, the osmotic pressure tolerance of 7830 in the present invention is stronger. However, studies have pointed out that the osmotic pressure tolerance of probiotics is caused by the environment in which they are in for a long time, so probiotics can adapt to stable osmotic pressure changes, but a sudden increase or decrease in osmotic pressure will cause a significant inhibition to their growth, and even lead to death.

[0051] Depend on Figure 6 The OD of the strain 600nm The value decreases with the increase of NaCl content. When the mass fraction of NaCl is 3%, the growth of lactic acid bacteria is basically unaffected, and the OD 600nm The values ​​ranged from 1.727 to 2.272, and the acid resistance of KD6 was significantly higher than that of other strains ( p＜0.05 ). When the mass fraction of NaCl was 6%, the growth of the other strains was significantly inhibited, and OD 600nm The values ​​range from 1.49 to 1.622, but the OD of KD6 600nm The higher value is 1.968 ( p＜0.05 When the mass fraction of NaCl was greater than 6%, the growth of lactic acid bacteria was extremely slow, and only 7830 showed a certain growth trend ( p＜0.05 ), OD 600nm When the mass fraction of NaCl was 12%, the OD 600nm The values ​​are all lower than 0.100.

[0052] The activated three-generation strains were inoculated into goat milk at a 5% inoculation rate. After constant temperature fermentation at 37°C for 24 hours, the whey was separated and the GABA content was determined by Berthlot colorimetry. The concentration of γ-aminobutyric acid was in the range of 0-1.0 μg / mL. The standard curve equation was y= 2.0686x + 0.0804, and the regression equation coefficient R² reached 0.9968, indicating that the linear relationship between absorbance and γ-aminobutyric acid concentration was good. Within this linear relationship range, it can be used to determine the concentration of γ-aminobutyric acid. The results of γ-GABA production by the three strains are shown in Figure 1. Figure 7 As shown by Figure 7 It can be seen that without adding sodium glutamate to goat milk, the three probiotics all converted to a higher concentration of GABA. This is because the probiotics have a higher activity of glutamate decarboxylase, which uses the free glutamate in goat milk or the glutamate produced by protein hydrolysis to form GABA. After constant temperature fermentation at 37℃ for 24 hours, the GABA production in goat milk ranged from 0.1709 to 0.3718 g / L; among them, the GABA production of KD6 in goat milk was significantly higher than that of other strains. （P＜ 0.05）. Sun Shixin et al. reported a strain of Lactococcus lactis subspecies 4043, which was inoculated at a 3% inoculation rate in a milk-based medium containing 2 g / L of sodium glutamate. The single strain was fermented at 30°C for 48 hours, and the GABA production was about 0.39 g / L. Nejati F et al. cultured Lactococcus lactis DIBCA1 and Lactobacillus plantarum PU11 in sterilized condensed milk, and fermented them at 37°C for 48 hours. The concentration of GABA was 0.14 g / L. By comparison, it can be seen that the GABA capacity prepared by KD6 conversion is at a relatively high level.

[0053] Example 3 Preparation of sleep-aiding probiotic fermented goat milk and goat milk powder

[0054] 1. Effect of fermentation conditions on GABA production in goat milk by Lactobacillus mucilaginosus KD6

[0055] The freeze-dried powder of Lactobacillus mucilaginosus KD6 was used as a starter to inoculate goat milk. The effects of inoculation amount (0.01%, 0.02%, 0.03%, 0.04%, 0.05%, w / v), fermentation temperature (31℃, 34℃, 37℃, 40℃, 43℃) and fermentation time (20h, 22h, 24h, 26h, 28h) on the production of GABA in goat milk fermented by Lactobacillus mucilaginosus KD6 were studied. The pH value and γ-aminobutyric acid production of fermented goat milk were determined. The basic experimental conditions were fermentation time of 20h, fermentation temperature of 37℃ and inoculation amount of 0.01%. Figure 8 It can be seen that with the increase of inoculation amount, the γ-aminobutyric acid content in goat milk fermented by fermented Lactobacillus mucosa KD6 first increased and then decreased, the pH gradually decreased, and the γ-aminobutyric acid content ranged from 0.546 g / L to 0.633 g / L; with the increase of fermentation temperature, the γ-aminobutyric acid content in goat milk fermented by fermented Lactobacillus mucosa KD6 first increased and then decreased to a constant level, the pH decreased rapidly and then tended to be constant, and the γ-aminobutyric acid content ranged from 0.488 g / L to 0.541 g / L; with the extension of fermentation time, the γ-aminobutyric acid content in goat milk fermented by fermented Lactobacillus mucosa KD6 first increased and then decreased to a constant level, the pH gradually decreased, and the γ-aminobutyric acid content ranged from 0.494 g / L to 0.590 g / L; with the γ-aminobutyric acid content not less than 0.45g / L as the goal, it can be seen that the suitable conditions for fermenting goat milk with Lactobacillus mucosa KD6 to produce γ-aminobutyric acid are: inoculation amount 0.01%~0.05%, temperature 34℃~43℃, and fermentation time 20h~28h.

[0056] According to the fermentation conditions, two batches of samples of goat milk fermented with sleep-promoting probiotics, A and B, were obtained, respectively, according to fermentation conditions A with an inoculation amount of 0.03% and cultured at 37°C for 24 h and fermentation conditions B with an inoculation amount of 0.01% and cultured at 43°C for 20 h. The viable counts of the samples were 4.12×108 CFU / mL and 2.32×10 8 CFU / mL, and their GABA were 0.626g / L and 0.504g / L, respectively. Then, vacuum low-temperature spray drying (vacuum low-temperature spray dryer, BILON-VSD1500, Biron Company) was used to prepare sleep-aiding probiotic goat milk powder, and high-temperature spray drying (small spray dryer, YM-6000Y, Shanghai Yuming Instrument Co., Ltd.) was used as a control. The high-temperature spray drying conditions were an inlet air temperature of 170°C and an outlet air temperature of 85°C. The vacuum low-temperature spray drying used 65°C and 75°C, respectively, and the peristaltic pump opening was 30%~50%, and the drying negative pressure was 0.03~0.04MPa. The results are shown in Table 1:

[0057] Table 1 Effects of high temperature and vacuum low temperature spray drying on the number of viable probiotic bacteria and the activity of antihypertensive peptides

[0058]

[0059] As shown in Table 1, the number of viable bacteria in the sleep-enhancing probiotic goat milk powder prepared by vacuum low-temperature spray drying of sleep-enhancing probiotic fermented goat milk sample A and sample B was higher than 1.0×10 8 CFU / g, the range of viable bacteria is 1.15×10 8 CFU / g~2.50×10 8 CFU / g, the survival rate of probiotics was higher than 45%, ranging from 49.2% to 61.09%, and the GABA content was higher than 3.5g / kg, ranging from 3.561g / kg to 4.648g / kg, while the number of viable bacteria in the control high-temperature spray drying group ranged from 1.1×10 6 CFU / g~2.3×10 6 CFU / g, the survival rate is less than 1%, and high-temperature spray drying also leads to a decrease in GABA content. Therefore, vacuum low-temperature spray drying is suitable for the preparation of sleep-aiding probiotic goat milk powder.

Claims

1. Fermented Lactobacillus mucilaginosus ( Limosilactobacillus fermentum ) Application of KD6 in any of the following: (1) Application in the production of γ-aminobutyric acid; (2) Application in the preparation of probiotic fermented goat milk or goat milk powder for improving sleep; The fermented Lactobacillus mucilaginosus ( Limosilactobacillus fermentum ) KD6 was deposited in China Center for Type Culture Collection with the deposit number CCTCC NO: M20231642.

2. A probiotic fermented goat milk for improving sleep, characterized in that: Adding 0.01% to 0.05% of freeze-dried bacterial powder of fermented Lactobacillus mucosa KD6 to the pretreated goat milk, and fermenting at a constant temperature of 34° C. to 43° C. for 20 h to 28 h to obtain probiotic fermented goat milk for improving sleep; The fermented Lactobacillus mucilaginosus ( Limosilactobacillus fermentum )The deposit number of KD6 is CCTCC NO: M20231642.

3. The probiotic fermented goat milk for improving sleep according to claim 2, characterized in that: The content of γ-aminobutyric acid in the fermented goat milk with probiotics for improving sleep is 0.488 g / L-0.633 g / L, and the number of viable probiotics is 2.32×10 8 CFU / mL~4.12×10 8 CFU / mL, pH is 3.56~4.

59.

4. A method for preparing probiotic fermented goat milk for improving sleep, characterized in that: The goat milk is sterilized at 90°C to 95°C for 5 minutes to 10 minutes, then cooled to 36°C to 40°C, and then 0.01% to 0.05% of freeze-dried bacterial powder of fermented Lactobacillus mucilaginosus KD6 is added, and the mixture is fermented at a constant temperature of 34°C to 43°C for 20 hours to 28 hours to obtain fermented goat milk with probiotics for improving sleep; The fermented Lactobacillus mucilaginosus ( Limosilactobacillus fermentum )The deposit number of KD6 is CCTCC NO: M20231642.

5. A probiotic fermented goat milk powder for improving sleep, characterized in that: The fermented goat milk with probiotics for improving sleep according to claim 2 or the fermented goat milk with probiotics for improving sleep prepared according to the preparation method of claim 4 is subjected to vacuum low-temperature spray drying to obtain fermented goat milk powder with probiotics for improving sleep; The conditions for the vacuum low-temperature spray drying are as follows: an inlet air temperature of 65° C. to 75° C., an opening of a feed peristaltic pump of 30% to 50%, and a vacuum negative pressure of 0.03 MPa to 0.04 MPa.

6. The probiotic fermented goat milk powder for improving sleep according to claim 5, characterized in that: The γ-aminobutyric acid content of probiotic fermented goat milk powder for improving sleep is 3.561g / kg~4.648g / kg, and the number of viable probiotic bacteria is 1.15×10 8 CFU / g~2.50×10 8 CFU / g.

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