Malus hallings Raspberry lactic acid bacteria fermented beverage, preparation method and application thereof

Abstract

The application discloses a roxburgh rose lactic acid bacteria fermented beverage and a preparation method and application thereof. The roxburgh rose lactic acid bacteria fermented beverage disclosed by the application takes prepared roxburgh rose juice as a raw material, and is obtained through standing fermentation of limosilactobacillus fermentum P6-1. The beverage has orange yellow color, is slightly sweet at entry, has weak astringency, has no peculiar smell, has roxburgh rose natural fruit aroma and fermentation aroma, has good palatability, has high beverage viscosity increase, and can keep from stratification for a long time. Animal experiments show that the beverage can significantly inhibit the increase of serum and liver triglyceride and cholesterol levels of high-fat group mice, inhibit liver tissue fat accumulation and cell steatosis, and significantly improve the activity of superoxide dismutase (SOD) and glutathione peroxidase (GSH-PX) of the liver of the mice, and improve the antioxidant capacity of the liver of the mice.

Description

Technical Field

[0001] This invention belongs to the field of microbial application and food fermentation technology, specifically relating to a prickly pear lactic acid bacteria fermented beverage and its preparation method and application. Background Technology

[0002] With improved living standards and changing dietary habits, high-fat diets leading to hyperlipidemia are impacting people's health. World Health Organization data shows that the rate of dyslipidemia among Chinese adults has reached 40.4%, with lipid metabolism disorders being particularly prominent and considered a major contributing factor to cardiovascular disease. Furthermore, hyperlipidemia is often associated with chronic diseases such as hypertension and diabetes, seriously threatening the health and lives of Chinese people. Simultaneously, numerous studies have shown that dyslipidemia is often accompanied by a chronic low-grade inflammatory state and is related to obesity and other metabolic disorders. Clinically, statins are commonly used to inhibit cholesterol production, and fibrates are used to lower triglyceride levels. However, long-term use of these drugs can easily cause gastrointestinal discomfort, rhabdomyolysis, and abnormal liver and kidney function, posing certain safety risks and making long-term use unsuitable. Therefore, there is an urgent need to find new and safer alternatives for the prevention and treatment of hyperlipidemia.

[0003] Rosa roxburghii, the fruit of the genus Rosa in the family Rosaceae, is a plant resource used for both medicinal and edible purposes and is widely cultivated in Guizhou Province, my country. Rosa roxburghii fruit is rich in extremely high levels of vitamin C (2000-3000 mg / 100 g fresh fruit), as well as flavonoids, polysaccharides, phenolic acids, triterpenoids, superoxide dismutase, and various trace elements. It possesses functions such as regulating immunity, anti-oxidation, delaying aging, lowering blood lipids, anti-atherosclerosis, and anti-tumor effects. It is used to process various beverages, dried fruit, preserves, jellies, and other foods. The Rosa roxburghii industry has been listed as a characteristic pillar industry of Guizhou Province, with an annual output value of 15 billion yuan. Among them, Rosa roxburghii juice and Rosa roxburghii polysaccharides have lipid-lowering and antioxidant activities, and have certain value in replacing lipid-lowering and antioxidant drugs or health products, but long-term use is required to achieve certain effects. However, prickly pear is rich in tannins (0.6~2.2%, m / m), resulting in a strong astringent taste and poor palatability, making it difficult for consumers to accept as a food or beverage, and its product quality stability is poor. For example, its component SOD is easily deactivated and denatured, co-precipitating with tannins to form flocculent precipitates; it is also prone to oxidative browning, with the product color gradually darkening over time, affecting sensory quality; the widely advertised high vitamin C content is unstable, with the actual vitamin C content gradually decreasing over time, and the main advertised functions do not match market demand (adults only need about 80 mg / day of vitamin C, which is easily obtained), which to a certain extent severely limits the further promotion of the prickly pear industry. Traditional de-astringency methods mainly include physical, chemical, and enzymatic methods. However, these methods suffer from problems such as long processing time, susceptibility to contamination, high cost, or significant loss of flavor substances, making it difficult to meet the development needs of prickly pear deep-processed products.

[0004] Besides foods like prickly pear, numerous studies have shown a close relationship between gut microbiota and hyperlipidemia. Appropriate supplementation with probiotics or fecal microbiota transplantation (FMT) can alleviate lipid metabolism disorders and lower blood lipid levels. However, FMT faces several obstacles in its promotion, primarily unstable efficacy, psychological resistance from test subjects, and the possibility of donors carrying potential pathogens. Lactobacilli and bifidobacteria are the two most common and prevalent beneficial bacteria in the gut microbiota, offering high safety and diverse functions, such as enhancing non-specific immunity, regulating gut health, lowering blood lipids, anti-tumor activity, anti-diabetic effects, and lowering uric acid. They are currently known to be among the probiotic species most closely related to human health and are ideal supplementary products for lowering blood lipids. Furthermore, certain strains of some probiotics possess tannin-lowering activity. For example, when used in fermenting prickly pear juice, they can reduce the tannin content, improve taste, and enhance the lipid-lowering effect of the juice. This is an important way to improve the efficacy and taste of prickly pear products and cater to the market.

[0005] The inventors previously isolated a strain of *Lactobacillus mucilaginosus* P6-1, a high-extracellular polysaccharide-producing fermenting *Lactobacillus mucilaginosus*, from homemade pickles from farmers around Guiyang. This strain exhibits strong tolerance, increases the viscosity of the fermentation broth, and both the strain itself and its extracellular polysaccharides possess certain effects in lowering blood lipids and preventing colitis in vivo. Therefore, using this strain to ferment high-acidity prickly pear beverages improves their taste and enhances their lipid-lowering effects, offering a way to enrich prickly pear products and address the challenges facing the prickly pear industry. Summary of the Invention

[0006] The purpose of this invention is to provide a prickly pear lactic acid bacteria fermented beverage, its preparation method, and its application, in order to address the shortcomings of existing technologies.

[0007] The technical solution of the present invention is as follows: A prickly pear lactic acid bacteria fermented beverage, wherein the beverage is made from prickly pear juice and fermented by static fermentation with Limosilactobacillus fermentum P6-1.

[0008] Furthermore, the aforementioned fermenting Lactobacillus mucinus P6-1 is deposited at the China Center for Type Culture Collection (CCTCC) with accession number CCTCC M 20251537 on July 4, 2025.

[0009] Furthermore, the prickly pear juice described above comprises the following ingredients by weight percentage: 30.56% prickly pear juice, 8% white sugar, 0.3% calcium carbonate, and the remainder is water.

[0010] Furthermore, the above-described method for preparing prickly pear juice includes the following steps: R1. Measure each ingredient according to the formula; R2. Take water, heat it while adding white sugar and calcium carbonate, and bring it to a boil to dissolve them; R3. Add the original prickly pear juice, heat to boiling, and cool to room temperature.

[0011] A method for preparing a prickly pear lactic acid bacteria fermented beverage as described above includes the following steps: S1. Strain activation Lactobacillus fermentum P6-1 was inoculated into MRS solid plates, inverted for culture, and single colonies were picked and inoculated again into MRS solid plates for three solid activation cultures. The single colonies obtained from the last culture were picked and inoculated into MRS slant medium and cultured statically at 37℃ for 12 h to obtain slant seed culture. S2. Seed Preparation The slant seeds were inoculated into MRS test tube liquid culture medium for the first static culture, and then transferred to prepared prickly pear juice culture medium for the second static culture. The liquid seeds were then collected. S3. Inoculation and Fermentation The liquid seed obtained in step S2 was inoculated into the prepared prickly pear juice culture medium and allowed to ferment statically. S4. Pasteurization After the prickly pear juice fermentation liquid obtained in step S3 is packaged and pasteurized, a prickly pear lactic acid bacteria fermented beverage is obtained.

[0012] Furthermore, the inverted culture temperature in step S1 above is 37°C, and the time is 48 hours.

[0013] Furthermore, in step S2 above, the first static culture temperature is 37℃ and the time is 12-16 h, the second static culture temperature is 37℃ and the time is 16-24 h; in step S3, the static fermentation temperature is 25℃ and the time is 48 h.

[0014] Furthermore, the OD of the liquid seed cells obtained in step S2 above... 600 =1.2~1.6.

[0015] As mentioned above, prickly pear lactic acid bacteria fermented beverages are used in lipid-lowering foods.

[0016] As mentioned above, prickly pear lactic acid bacteria fermented beverages are used in antioxidant foods.

[0017] Compared with the prior art, the present invention has the following beneficial effects: 1. The prickly pear lactic acid bacteria fermented beverage prepared by this invention has an orange-yellow color, a slightly sweet taste, weak astringency, no off-flavors, and combines the natural fruit aroma of prickly pear with a fermented aroma. It has excellent palatability, and the beverage viscosity is significantly increased, maintaining its consistency for a longer period without separation. Physicochemical test results show that after fermentation with strain P6-1, the tannin content and acidity of prickly pear juice are significantly reduced (p<0.05), the extracellular polysaccharide content is significantly increased (p<0.05), while the vitamin C content is not significantly reduced (p>0.05), and the antioxidant activity is enhanced (p<0.05).

[0018] 2. Animal experiments have shown that the prickly pear lactic acid bacteria fermented beverage of the present invention can significantly inhibit the increase of serum and liver triglyceride and cholesterol levels in mice in the high-fat group, and inhibit fat accumulation and cell fatty degeneration in liver tissue.

[0019] 3. Animal experiments have shown that the prickly pear lactic acid bacteria fermented beverage of the present invention can significantly increase the activity of superoxide dismutase (SOD) and glutathione peroxidase (GSH-PX) in mouse liver, and can enhance the antioxidant capacity of mouse liver. Attached Figure Description

[0020] Figure 1The graph shows the results of four lipid profiles in mouse liver. In the graph, ns represents no significant difference compared with the HFD group (p>0.05), ** represents a significant difference compared with the HFD group (p<0.05), and *** and **** represent extremely significant differences compared with the HFD group (p<0.01).

[0021] Figure 2 Image showing the results of Oil Red O staining of liver tissue.

[0022] Figure 3 Image showing the results of hematoxylin staining of liver sections.

[0023] Figure 4 The graph shows the results of the detection of antioxidant indicators in mouse liver. In the graph, ns represents no significant difference compared with the HFD group (p>0.05), ** represents a significant difference compared with the HFD group (p<0.05), and *** and **** represent extremely significant differences compared with the HFD group (p<0.01). Detailed Implementation

[0024] The present invention will be further described below with reference to specific embodiments, but this does not limit the scope of protection and application of the present invention:

[0025] 1. Source of the strain The strain used in this invention is *Lactobacillus fermentatus* P6-1, which is deposited at the China Center for Type Culture Collection (CCTCC) with accession number CCTCC NO: M 20251537. This strain was independently isolated, purified, and preserved by our team. Previous experiments have verified that this strain possesses excellent biological characteristics such as acid resistance, bile salt tolerance, tannin reduction, and high extracellular polysaccharide production.

[0026] 2. Preparation of prickly pear juice culture medium S1. Measure according to the formula: 30.56% (m / v) prickly pear juice, 8% (m / v) white sugar, 0.3% (m / v) calcium carbonate, and 61.14% (v / v) purified water. S2. Take purified water, heat it while adding white sugar and calcium carbonate until it boils and dissolves; S3. Add prickly pear juice, heat to boiling, and cool to room temperature to obtain the prickly pear juice culture medium.

[0027] 3. Activation of microbial strains Take *Lactobacillus fermentata* P6-1 strain stored at -80℃ and inoculate it onto MRS solid medium containing 0.3% calcium carbonate using the streak plate method (formula: 10.0 g peptone, 10 g yeast extract, 1.0 mL Tween 80, 10 g beef extract, 20.0 g sucrose, 2.0 g diammonium citrate, 5.0 g sodium acetate, 2.0 g dipotassium hydrogen phosphate, 0.58 g magnesium sulfate, 0.25 g manganese sulfate, 3.0 g calcium carbonate, 15 g agar, 1000 mL distilled water, pH 6.6). Incubate at 37℃ upside down for 48 h. Select single colonies with a calcium dissolution zone, large colony diameter, and slippery surface, and streak them again onto the above MRS solid medium. Repeat the activation process three times. Take a single colony from the third activation culture, transfer it to MRS slant medium with the same formulation, and incubate it at 37℃ for 12 h to prepare slant seed.

[0028] 4. Seed preparation Seeds from the slant culture were inoculated into MRS test tubes in liquid medium (without calcium carbonate) and incubated at 37°C for 14 h (first static culture). The inoculated seeds were then transferred to prepared prickly pear juice medium at a 2% (v / v) inoculation ratio and incubated at 37°C for 20 h (second static culture). The liquid seeds were then collected.

[0029] 5. Inoculation and fermentation The liquid seeds were inoculated into the prepared prickly pear juice culture medium at 2% (v / v), and after being mixed evenly, they were placed in a constant temperature incubator at 25℃ for static fermentation for 48 hours.

[0030] 6. Pasteurization The above-mentioned prickly pear juice fermentation liquid was divided into portions, placed in an 80℃ water bath, and left to stand for 20 minutes to obtain a prickly pear lactic acid bacteria fermented beverage.

[0031] 7. Detection of miscellaneous bacteria One mL of the prepared prickly pear lactic acid bacteria fermented beverage sample solution from Example 1 was spread onto MRS plates (for detecting lactic acid bacteria), eosin methylene blue plates (for detecting coliform bacteria), YPD plates (for detecting yeast), and Czapek's agar plates (for detecting mold). The MRS and eosin methylene blue plates were incubated upside down at 37°C for 48 h; the YPD and Czapek's agar plates were incubated upside down at 28°C for 48 h. The results showed no microbial growth on any of the plates, indicating that the pasteurized prickly pear lactic acid bacteria fermented beverage was free of contaminants or other microorganisms.

[0032] Example 2: Quality Evaluation of Prickly Pear Lactic Acid Bacteria Fermented Beverage 1. Sensory quality evaluation Twenty teachers and students from our institution were invited to conduct a sensory quality evaluation of the prickly pear lactic acid bacteria fermented beverage prepared in Example 1, using unfermented prickly pear juice as a control (treatment conditions were the same as for the prickly pear lactic acid bacteria fermented beverage, but without the addition of calcium carbonate). The highest and lowest scores among the indicators were deducted. The sensory scoring criteria are shown in Table 1.

[0033] After deducting the highest and lowest scores from each group, the sensory quality scores for each group are shown in Table 2. The fermented group performed better in all indicators, exhibiting both a distinct prickly pear aroma and a typical lactic acid bacteria fermentation aroma, with no unpleasant odors; a smooth texture, a balanced sweet and sour taste, and a weaker astringency; a harmonious orange-yellow color; and a noticeably viscous appearance with no sedimentation or layering, demonstrating good stability, ultimately achieving a total score of 94.2 points. The control group lacked a fermentation aroma, had a strong astringent taste, and a yellowish-brown color. Although its morphological stability was acceptable, its overall performance was average. In summary, fermentation treatment with *Lactobacillus mucilaginosus* P6-1 significantly improved the sensory quality of the prepared prickly pear juice.

[0034] 2. Physicochemical index testing The prickly pear lactic acid bacteria fermented beverage prepared in Example 1 and the uninoculated prickly pear juice treated under the same conditions were centrifuged at 12,000 rpm for 10 min. The supernatant was collected, and the tannin content was determined by the Folin-Denis method, the total acidity was determined by the acid-base titration method (GB / T12456-2008), the extracellular polysaccharide content was determined by the phenol-sulfuric acid method, the vitamin C content was determined by the iodine titration method, and the scavenging ability of the beverage against DPPH and -OH free radicals was determined by the Brand-Williams method and the Fenton method. The results are shown in Table 3. Compared with the control group, the fermented beverage of prickly pear lactic acid bacteria fermented with Lactobacillus mucilaginosus P6-1 showed a significant decrease in tannin content (p<0.05), a decrease of approximately 38.04%; a decrease in acidity (p<0.05), a decrease of approximately 55.11%; an increase in extracellular polysaccharide content to 1.63 g / L, significantly higher than the control group (p<0.05), an increase of approximately 98.78%; no significant decrease in vitamin C content (p>0.05); and a significant increase in the scavenging rate of DPPH free radicals of prickly pear juice (p<0.05), indicating enhanced antioxidant capacity.

[0035] Note: Different lowercase letters after the data in the same column indicate significant differences (p < 0.05), and the same letter indicates no significant differences (p > 0.05).

[0036] The above detection results of sensory indicators and physical and chemical indicators show that, compared with the control group, the tannin content and acidity of the Rosa roxburghii lactic acid bacteria fermented beverage prepared in Example 1 are both significantly reduced, the exopolysaccharide content is significantly increased, the antioxidant capacity is significantly enhanced, and the quality is significantly improved.

[0037] Example 3 Application of Rosa roxburghii lactic acid bacteria fermented beverage in reducing blood lipid Forty male adult Kunming mice of about 8 weeks old were divided into 4 groups (experimental animals were purchased from Sibefu (Beijing) Biotechnology Co., Ltd., production license number of experimental animals: SCXK (Jing) 2024-0001), with 10 mice in each group. Three of the groups were set as high-fat diet groups (the diet formula is: 15.0% sucrose, 15% lard, 0.3% cholesterol, 69.7% basal diet, purchased from Jiangsu Synergetic Pharmaceutical Bioengineering Co., Ltd.), and the other group was set as the basal diet control group (ND). The high-fat groups were continuously fed with high-fat diet. One of the groups was orally gavaged with the Rosa roxburghii lactic acid bacteria fermented beverage prepared in Example 1 (P6-1-CL), with a gavage dose of 100 µL per mouse per day; one group was orally gavaged with unfermented prepared Rosa roxburghii juice (NC-CL), with a gavage dose of 100 µL per mouse per day; another high-fat group was set as the control group (HFD), and was gavaged with 100 µL of normal saline per mouse per day. The basal diet group was gavaged with 100 µL of normal saline per mouse per day. During the period, the mice had free access to food and water, and the treatment lasted for 7 weeks. The animals were raised in the Animal Laboratory of School of Life Sciences, Guizhou Normal University, with a temperature of 20-26°C, a humidity of 40%-70%, and a light-dark alternation of 12 h / 12 h. After the feeding experiment, blood was collected from the inner canthus of each group of animals, serum was separated by centrifugation, and triglyceride (TG), total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C) and high-density lipoprotein cholesterol (HDL-C) were detected with kits. The liver of the mice was taken, one part was homogenized to detect TG, TC, LDL-C and HDL-C in the liver homogenate; the other part of the liver tissue was used to prepare ultrathin sections, which were stained with Oil Red O and hematoxylin respectively to observe liver fat accumulation and cellular steatosis. Sampling of serum and liver tissue was guided by technicians from Wuhan Servicebio Technology Co., Ltd., and the detection and section preparation analysis were entrusted to the company.

[0038] After the experiment, the results of the four serum lipid tests in each group of mice are shown in Table 4. Compared with the HFD group, both the P6-1CL group and the NC-CL group significantly inhibited the increase in TG, TC, and LDL-C induced by a high-fat diet (p<0.05). Specifically, the serum TG, TC, and LDL-C levels in the P6-1CL group were 1.76 mmol / L, 5.05 mmol / L, and 0.43 mmol / L, respectively, all significantly lower than those in the HFD group; and TG and LDL-C were also lower than those in the ND and NC-CL groups, indicating that the fermented prickly pear lactic acid bacteria beverage after P6-1 fermentation was more effective than the prepared prickly pear juice in inhibiting the increase in lipids induced by a high-fat diet. Regarding HDL-C, the HFD group was significantly lower than the ND and NC-CL groups (p<0.05), while the HDL-C level in the P6-1CL group was 2.19 mmol / L, with no significant difference from the HFD group, suggesting that its effect on increasing HDL-C was limited.

[0039]

[0040] Note: The presence of the same letter 'a', 'b', or 'c' in two groups of data in the same column indicates that the data difference is not significant (p>0.05), while the presence of different letters indicates that the data difference is significant (p<0.05).

[0041] Liver lipid profile results as follows Figure 1 As shown, the levels of TC, TG, and LDL-C in the liver of mice in the HFD group were significantly higher than those in the ND group (p<0.01), indicating that a high-fat diet easily leads to lipid accumulation in the liver. Compared with the HFD group, both NC-CL and P6-1-CL significantly reduced liver TC, TG, and LDL-C, indicating that both interventions could alleviate high-fat-induced liver lipid abnormalities. Among them, the P6-1-CL group showed a greater reduction in liver TG, with levels close to those in the ND group. There were no significant differences in HDL-C among the groups. Notably, compared with their inhibitory effect on serum lipid elevation, the improvement of liver TC, TG, and LDL-C by NC-CL and P6-1-CL was relatively weaker than that in the ND group, but lower than that in the HFD group, mainly demonstrating an "alleviation" of intrahepatic lipid accumulation.

[0042] Oil Red O staining results of liver tissue are as follows Figure 2 As shown, numerous red lipid droplets (green arrows) were observed in hepatocytes in the HFD group, resulting in a distinct red staining of the entire liver tissue. In the ND group, fewer red lipid droplets were found in hepatocytes, and the tissue background appeared bluish with deeper staining. Compared to the HFD group, lipid accumulation in hepatocytes was significantly reduced in the NC-CL and P6-1-CL groups (reduced number of red lipid droplets as indicated by green arrows), and the degree of red staining was also decreased. Their overall performance was intermediate between the ND and HFD groups, indicating that both NC-CL and P6-1-CL can inhibit HFD-induced hepatocyte lipid accumulation. The results of hematoxylin staining of liver tissue are shown below. Figure 3As shown, in the HFD group, numerous hepatocytes showed fatty degeneration around the central vein and portal areas, as well as within the liver parenchyma (green arrows). Round vacuoles appeared in the cytoplasm, accompanied by mild hepatocyte edema (yellow arrows) and significant vascular congestion (orange arrows). In the ND group, only a very small number of hepatocytes showed fatty degeneration. In the NC-CL group, a small number of hepatocytes still showed fatty degeneration around the central vein and portal areas (green arrows) and numerous hepatocytes showed edema (yellow arrows). The cytoplasm was loose and pale, accompanied by significant vascular congestion (orange arrows). Only a very small amount of connective tissue hyperplasia was observed around the sinusoids (blue arrows). The overall changes were less severe than in the HFD group but still more pronounced than in the ND group, suggesting that NC-CL has a certain ameliorative effect on hyperlipidemia-induced liver injury. In contrast, the P6-1-CL group showed only a small number of hepatocytes with fatty degeneration (green arrows), a reduced number of vacuoles, and milder vascular congestion (orange arrows), suggesting that its improvement on fatty degeneration and tissue damage was superior to the NC-CL group. In summary, both NC-CL and P6-1-CL can alleviate hepatic lipid deposition and steatosis caused by a high-fat diet. The prickly pear lactic acid bacteria fermented beverage showed a more significant improvement effect, which was consistent with its results of reducing serum and liver TG, TC and LDL-C.

[0043] Example 4: Application of Prickly Pear Lactic Acid Bacteria Fermented Beverage in Antioxidant Effects. Partial liver tissue from mice used in Example 3 was taken and homogenized under the guidance of technicians at Wuhan Saiweier Biotechnology Co., Ltd. The homogenate was then frozen, stored on dry ice, and submitted to the company. The activities of superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-PX) were detected to evaluate the antioxidant activity of the P6-1 prickly pear fermented beverage on mouse liver. Results are as follows: Figure 4 As shown, a high-fat diet in the HFD group significantly reduced the activities of SOD, CAT, and GSH-PX in the mouse liver (p<0.01). SOD, CAT, and GSH-PX are all core antioxidant enzymes in the body, whose core function is to scavenge free radicals in liver tissue and reduce oxidative damage to hepatocytes caused by oxidative stress. Simultaneously, they can promote the repair and regeneration of damaged hepatocytes by regulating liver metabolic pathways, playing an irreplaceable role in maintaining normal liver physiological function and achieving liver protection. A high-fat diet reduced the activity of these enzymes in the liver. After intervention, SOD in the NC-CL group significantly increased compared to the HFD group (p<0.05), but CAT and GSH-PX showed no significant improvement. SOD in the P6-1-CL group was significantly higher than that in the HFD group and significantly higher than that in the NC-CL group; GSH-PX in the P6-1-CL group was also significantly higher than that in the HFD group, while CAT only showed an increasing trend. The above results indicate that P6-1 fermented prickly pear beverage is more effective than prepared prickly pear juice in restoring the activity of liver antioxidant enzymes, thereby enhancing the body's antioxidant defense capabilities.

Claims

1. A prickly pear lactic acid bacteria fermented beverage, characterized in that, The beverage is made from prickly pear juice and fermented by static fermentation with Limosilactobacillus fermentum P6-1.

2. The prickly pear lactic acid bacteria fermented beverage according to claim 1, characterized in that, The fermenting Lactobacillus mucinus P6-1 is deposited at the China Center for Type Culture Collection (CCTCC) with accession number CCTCC M 20251537 on July 4, 2025.

3. The prickly pear lactic acid bacteria fermented beverage according to claim 1, characterized in that, The prepared prickly pear juice comprises the following ingredients by weight percentage: 30.56% prickly pear juice, 8% white sugar, 0.3% calcium carbonate, and the remainder is water.

4. The prickly pear lactic acid bacteria fermented beverage according to claim 1, characterized in that, The method for preparing the prickly pear juice includes the following steps: R1. Measure each ingredient according to the formula; R2. Take water, heat it while adding white sugar and calcium carbonate, and bring it to a boil to dissolve them; R3. Add the original prickly pear juice, heat to boiling, and cool to room temperature.

5. A method for preparing a prickly pear lactic acid bacteria fermented beverage as described in claim 1, characterized in that, Includes the following steps: S1. Strain activation Lactobacillus fermentum P6-1 was inoculated into MRS solid plates, inverted for culture, and single colonies were picked and inoculated again into MRS solid plates for three solid activation cultures. The single colonies obtained from the last culture were picked and inoculated into MRS slant medium and cultured statically at 37℃ for 12 h to obtain slant seed culture. S2. Seed Preparation The slant seeds were inoculated into MRS test tube liquid culture medium for the first static culture, and then transferred to prepared prickly pear juice culture medium for the second static culture. The liquid seeds were then collected. S3. Inoculation and Fermentation The liquid seed obtained in step S2 was inoculated into the prepared prickly pear juice culture medium and allowed to ferment statically. S4. Pasteurization After the prickly pear juice fermentation liquid obtained in step S3 is packaged and pasteurized, a prickly pear lactic acid bacteria fermented beverage is obtained.

6. The method for preparing the prickly pear lactic acid bacteria fermented beverage according to claim 5, characterized in that, The inverted culture temperature in step S1 is 37°C, and the time is 48 hours.

7. The method for preparing the prickly pear lactic acid bacteria fermented beverage according to claim 5, characterized in that, In step S2, the first static culture temperature is 37℃ and the time is 12-16 h, and the second static culture temperature is 37℃ and the time is 16-24 h; in step S3, the static fermentation temperature is 25℃ and the time is 48 h.

8. The method for preparing the prickly pear lactic acid bacteria fermented beverage according to claim 5, characterized in that, The cell OD of the liquid seed obtained in step S2 600 =1.2~1.

6.

9. The application of the prickly pear lactic acid bacteria fermented beverage as described in claim 1 in lipid-lowering foods.

10. The application of the prickly pear lactic acid bacteria fermented beverage as described in claim 1 in antioxidant foods.

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