Use of paracasei K56 in the preparation of products for improving intestinal motility and promoting defecation

CN122439737APending Publication Date: 2026-07-24INNER MONGOLIA YILI IND GROUP CO LTD +1
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
INNER MONGOLIA YILI IND GROUP CO LTD
Filing Date
2025-01-22
Publication Date
2026-07-24

AI Technical Summary

Technical Problem

Inactivated fermented milk beverages, lacking live bacteria, lose the function of probiotics in promoting intestinal peristalsis and fecal excretion, thus affecting the product's health benefits.

Method used

Fermentation is carried out using Lactobacillus paracasei K56. By increasing the proportion of dead bacteria in the fermented product, products containing milk-based fermentation products are prepared, including fermented milk, cheese, fermented milk beverages, lactic acid bacteria candies, and starter culture powder, etc. After fermentation, sterilization is performed.

Benefits of technology

While maintaining the stability and shelf life of inactivated fermented milk beverages, the product's ability to promote intestinal motility and fecal excretion has been enhanced, and in some aspects it even outperforms live-culture fermented milk.

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Abstract

The application provides application of Lactobacillus paracasei K56 in preparation of products for improving intestinal peristalsis and promoting defecation, and relates to the technical field of biotechnology. The application comprises application of Lactobacillus paracasei K56 in preparation of products containing at least one efficacy of improving small intestinal propulsion rate of a subject, promoting intestinal peristalsis of the subject and promoting defecation of the subject, wherein the products comprise a fermentation product fermented by using a fermenting agent containing Lactobacillus paracasei K56, and the fermentation substrate contains milk; and the application comprises increasing the proportion of the number of dead Lactobacillus paracasei K56 cells in the fermented product relative to the total number of Lactobacillus paracasei K56 cells. The application alleviates the technical problem that inactivation of bacteria in a fermented product causes the probiotic function to be affected.
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