169 results about "Bifidobacterium adolescentis" patented technology

The invention relates to the technical field of microorganisms, and discloses bifidobacterium adolescentis and an application thereof. The collection number of the bifidobacterium adolescentis CCFM8630 is CGMCC No.14395. The bifidobacterium adolescentis CCFM8630 has the advantages that the level of neurotransmitter 5-hydroxytryptamine in peripheral blood of rats can be remarkably upgraded by the bifidobacterium adolescentis CCFM8630; the increased level of hormones such as testosterone in the peripheral blood of the rats due to high-glucose and high-fat diet and anomaly of abundance of Blautiaand Turicibacter in intestinal floras of the rats can be recovered; simulated gastrointestinal fluid can be tolerated, the bifidobacterium adolescentis can be quickly colonized in intestinal tracts,accordingly, rat livers with metabolic syndromes, pathological injury of duodenums and increase of the contents of triglyceride and total cholesterol in serum due to the high-glucose and high-fat dietand oral glucose tolerance can be remarkably improved, and the bifidobacterium adolescentis can be used for preventing, relieving or treating metabolic disorder such as the metabolic syndromes, irritable bowel syndromes and psychological illnesses such as anxiety and depression which are related to the metabolic syndromes.

The invention discloses a probiotic solid drink with a hypoglycaemic effect and a preparation method of the probiotic solid drink. The probiotic solid drink comprises components in percentage by weight as follows: 5%-15% of complex probiotics, 14%-28% of xylooligosaccharide, 50%-80% of L-arabinose and 4%-6% of dietary fiber. Complex probiotic powder contains lactobacillus rhamnosus, lactobacillus reuteri and bifidobacterium adolescentis. With the adoption of the probiotic solid drink, a large quantity of probiotics can be proliferated, the colonization rate and survival rate of exogenous probiotics on the intestinal mucosa are increased, a balanced system of intestinal flora is improved, immunity of a human body is improved, an organism is promoted to repair various functions, so that the auxiliary hypoglycaemic effect is realized. With the adoption of a dry blending technology, nutrient substances with different characteristics are subjected to optimizing and compounding combination, so that the problems of need for refrigeration, short guarantee period, single flora constitution, low viable counts and the like of a conventional liquid probiotic drink are solved, and the market prospect of products is broad.

The present invention relates to a sucrose phosphorylase from Bifidobacterium adolescentis which is useful as a biocatalyst in carbohydrate conversions at high temperatures. Indeed, the biocatalysts of the present invention are enzymatically active for a time period of at least 16 h and up to 1 to 2 week(s) at a temperature of at least 60° C. The biocatalysts of the present invention are: a) immobilized on an enzyme carrier, or b) are part of a cross-linked enzyme aggregate (CLEA), and / or c) are mutated, and / or d) are enzymatically active in the continuous presence of their substrate.

The invention discloses low-salt fermented leaf mustard. The salt content in the low-salt fermented leaf mustard is lower than 5g / kg and the nitrite content in the low-salt fermented leaf mustard is lower than 4mg / kg. The low-salt fermented leaf mustard has low salt content and nitrite content and is beneficial to health of human bodies. The invention also discloses a preparation method of the low-salt fermented leaf mustard, which comprises the following steps: (1) preparing fermentation base feed liquid, firstly, preparing water extract of ginger and garlic to obtain a extracting solution of a natural flavoring agent, adding salt, isomaltose hypgather and fructo-oligosaccharide into the extracting solution of the natural flavoring agent and uniformly mixing to obtain the fermentation base feed liquid; (2) selecting leaf mustard, preprocessing the leaf mustard, placing the preprocessed leaf mustard into a fermentation container, adding the fermentation base feed liquid, adding a concentrated streptococcus thermophilus solution and a concentrated lactobacillus bulgaricus solution, then sealing the fermentation container and fermenting at room temperature; (3) after fermenting for one day, opening the fermentation container, inoculating a concentrated bifidobacterium adolescentis solution into the fermentation container, then sealing up the fermentation container, and continuously fermenting for 4 to 6 days at room temperature so as to obtain the low-salt fermented leaf mustard.

The invention belongs to the field of health-care products, and particularly relates to a probiotics and Chinese herbal medicine compound preparation with a hypoglycemic function. The preparation is formed by mixing the components in parts by weight as follows: 25-30 parts of dioscorea roots, 15-25 parts of pueraria roots, 20-30 parts of cinnamon, 20-40 parts of lycium berries and 30-40 parts of freeze-dried probiotics powder, wherein probiotics comprises bacteria in percentage by weight as follows: 40% of bifidobacterium adolescentis, 40% of bifidobacterium longum, 10% of lactobacillus plantarum and 10% of lactobacillus rhamnosus. The preparation has the hypoglycemic function.

The invention discloses a probiotics fermented beverage and a production method thereof, and belongs to the technical field of biological fermentation. The method screens lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus casei, bifidobacterium bifidum and bifidobacterium adolescentis which are beneficial for human health and accord with national food sanitation law prescriptions as a beneficial colony, and selects tropical fruits, molasses, honey and Qinghai Lake salt which have anti-oxidation functions as a culture medium. The probiotics fermentedbeverage has the functions of maintaining colony balance in human intestinal tracts, promoting the absorption of nutrient substances, enhancing the immunity of the organism, preventing diarrhea and constipation, and the like; and the production method has the advantages of simple process, convenient operation and high production efficiency.

The invention discloses novel bean water biological power fermentation liquor and a preparation method thereof. The novel bean water biological power fermentation liquor comprises the following raw materials of soybeans, water and probiotics, wherein the probiotics comprise the following components of candida lipolytica, bifidobacterium adolescentis, lactobacillus bulgaricus, bifidobacterium bifidum, lactobacillus acidophilus and lactococcus lactis. The novel bean water biological power fermentation liquor has the beneficial effects that the novel bean water biological power fermentation liquor is prepared by adding the probiotics to bean water, and the novel bean water biological power fermentation liquor contains rich trace elements of copper, phosphorus, ferrum, potassium, calcium, zinc, molybdenum and the like, and further contains flavone, saponin, folic acid, vitamins, 16 amino acids necessary for human bodies, and rich probiotics; the power fermentation liquor as a raw materialcan be made into foods, a biological feed, a biological fertilizer, environmental-friendly fermentation liquor and the like, can provide rich nutrient components, and can also effectively decompose the nutrient substances of other raw materials, absorption is facilitated, the conversion rate of the raw materials can be increased, and pollution to environment can be reduced.

The invention aims to provide a sucrose phosphorylase mutant and application thereof in the production of glycerol glucoside. The sucrose phosphorylase mutant which is protein is obtained by replacingthe 341st-site amino acid residue, which is leucine, of sucrose phosphorylase with other amino acid residues. The protein can be BaSP / L341W protein obtained by replacing the 341st-site amino acid residue, which is the leucine, of the sucrose phosphorylase with tryptophan. The sucrose phosphorylase mutant has the advantages that by the primer point mutation of the 341st-site amino acid residue ofthe wild sucrose phosphorylase derived from bifidobacterium adolescentis, the specificity of 2-glycerol glucoside produced by using the sucrose phosphorylase mutant, sucrose and glycerin as the raw materials, and the yield of the byproduct 1-glycerol glucoside is lowered; the sucrose phosphorylase mutant has an important application value in the field of the production of the 2-glycerol glucoside.

The invention discloses a micro-ecological composition for improving constipation by targeting intestinal flora and a preparation of the micro-ecological composition. The micro-ecological compositioncomprises probiotics, prebiotics and medicinal and edible traditional Chinese medicines, wherein the probiotics are selected from at least one of bifidobacterium animalis, bifidobacterium adolescentis, bifidobacterium longum, bifidobacterium breve, lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus helveticus, lactobacillus plantarum, lactobacillus reuteri, lactobacillus paracasei and bacillus coagulans; the prebiotics are selected from at least one of stachyose, fructo-oligosaccharide, isomalto-oligosaccharide, galacto-oligosaccharide, inulin, resistant dextrin and xylooligosaccharide; and the medicinal and edible traditional Chinese medicines are selected from at least one of semen sesami nigri, semen cassiae, fructus cannabis, honey, semen lablab album, semen coicis, poria cocos and lotus leaves. The micro-ecological composition can effectively regulate intestinal tract micro-ecology in a targeted mode, and finally the purpose of improving constipation is achieved.

The present invention discloses a sucrose phosphorylase mutant and application thereof. The protein provided by the invention is obtained by replacing leucine of the amino acid residue at the number 341 site of sucrose phosphorylase with other amino acid residues. The protein can be BaSP / L341D protein obtained by replacing leucine of the amino acid residue at the number 341 site of sucrose phosphorylase with aspartic acid, and can be BaSP / L341R protein obtained by replacing leucine of the amino acid residue at the number 341 site of sucrose phosphorylase with arginine. Through single-point mutation at the amino acid residue at the number 341 site of wild sucrose phosphorylase derived from Bifidobacterium adolescentis with primers, specificity for producing 2-glycosylglycerol from sucrose and glycerin is significantly improved, and the yield of 1-glycosylglycerol that is a byproduct is reduced. The sucrose phosphorylase mutant has great application value in the field of production of the 2-glycosylglycerol.

The invention belongs to the technical field of biology and particularly relates to probiotics traditional Chinese medicine preparation for relieving yin-deficiency type constipation of elder people and a preparing method and application of the probiotics traditional Chinese medicine preparation. The probiotics traditional Chinese medicine preparation comprises traditional Chinese medicine and probiotics, wherein the traditional Chinese medicine comprises, by weight, 30-70 parts of rhizoma polygonati, 1-15 parts of radix polygonati officinalis and 10-25 parts of semen cassia; the probiotics are one or more of lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus reuteri, lactobacillus acidophilus and bifidobacterium adolescentis, and 108-109CFU of probiotics is mixed into each gram of the probiotics traditional Chinese medicine preparation. The preparing method of the probiotics traditional Chinese medicine preparation is simple to operate and easy in industrial production. The probiotics traditional Chinese medicine preparation is capable of relieving the yin-deficiency type constipation of elder people and capable of adjusting intestinal flora balance and increasing immunity at the same time, safe, long in storage life, and capable of being made into powder, tablets, capsules and the like.

The invention discloses a plant composite ferment capable of adjusting intestinal floras and a preparation method thereof. The plant composite ferment is mainly prepared by uniformly mixing botanical raw materials consisting of black fungi, citrus fiber, oat bran and konjak powder according to a certain weight ratio, then adding probiotics for fermentation and carrying out blending with prebiotics and dietary fiber, wherein probiotics are one or more selected from a group consisting of Bifidobacterium adolescentis, Bifidobacterium lactis, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium bifidum, Lactobacillus acidophilus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetyl, Leuconostoc mesenteroides subsp. mesenteroides, conventional bacterial strains for food production and processing, etc.; and the prebiotics and dietary fiber are one or more selected from a group consisting of inulin, L-arabinose and stachyose. The plant composite ferment provided by the invention can provide beneficial bacteria for the intestinal tracts of people, is applicable as a raw material for metabolism of intestinal floras and has good effect on adjustment of the functions of intestinal floras.

The invention relates to the technical field of food enzymes, and discloses a symbiotic microflora enzyme. The symbiotic microflora enzyme contains symbiotic microflora which has the effect of preventing, resisting and inhibiting helicobacter pylori. The symbiotic microflora contains main microflora and auxiliary microflora which aim at enhancing microflora effects and increasing the microflora number, wherein the main microflora comprises lactobacillus acidophilus, lactobacillus bulgaricus, lactobacillus plantarum, lactobacillus rhamnosus, Roy's lactobacillus, lactobacillus casei, lactobacillus gasseri, lactobacillus johnsonii, lactobacillus salivarius, lactobacillus brevis, lactic streptococci, bacillus subtilis, bifidobacterium bifidum, bifidobacterium adolescentis, bifidobacterium infantis, bifidobacterium breve and bifidobacterium longum. After the symbiotic microflora enzyme is drunk, the contained powerful and rich symbiotic microflora can naturally exist in the digestive system of the human body, obtains the living space advantage in the ecological environment, and achieves the effect of eliminating helicobacter pylori.

The invention belongs to the field of microbial fermentation application, and relates to a functional food capable of improving male sub-health status produced by performing microbial fermentation onrhizoma curcumae longae, polygonatum sibiricum, black pepper and the like; and the functional food also has the functions of relieving alcoholism and nourishing the liver. The rhizoma curcumae longae,the polygonatum sibiricum and the black pepper, as well as rape pollen, black beans, raspberry fruits, Chinese wolfberry fruits and the like, are used as fermentation substrates; and lactobacillus plantarum CGMCC No. 11891, bifidobacterium animals CGMCC No. 11892, lactobacillus paracasei TK1501 CGMCC No. 13130, bifidobacterium adolescentis TK99 CGMCC No. 12784, bacillus coagulans TQ33 CGMCC No. 5233 and bacillus subtilis TK-1 CGMCCNo. 4731 are adopted for liquid or solid mixed bacillus fermentation so as to prepare the probiotic-fermented functional food capable of improving male sub-health.By performing probiotic fermentation, the beneficial active ingredients in the natural plants can be more easily absorbed by the human body so as to enhance the functions of improving male sub-healthstatus, relieving alcoholism and nourishing the liver.

The invention discloses a functional fruit and vegetable ferment solid beverage and a preparation method thereof. The beverage consists of the following main raw materials in parts by weight: 20-60 parts of maltodextrin, 10-40 parts of fruit and vegetable ferment powder, 1-30 parts of fruit juice powder, 0.5-10 parts of fructo-oligosaccharide, 0.5-10 parts of manno-oligosaccharide, 0.5-10 parts ofxylo-oligosaccharide, 0.5-10 parts of hemp seed extract, 0.5-10 parts of oriental waterplantain rhizome extract, 0.5-10 parts of cassia seed extract, 0.5-10 parts of bifidobacterium adolescentis, 0.5-8 parts of lactobacillus rhamnosus, 0.5-8 parts of lactobacillus plantarum, 0.1-0.8 part of edible essence and 0.005-0.05 part of sucralose. The beverage combines probiotics, prebiotics, fruit and vegetable ferment and traditional Chinese medicines, and can effectively relieve and treat constipation and prevent the recurrence of the constipation; also has effects in regulating intestinal flora balance, inhibiting generation of harmful bacteria and toxins and promoting reproduction and growth of beneficial bacteria; can regulate and restore gastrointestinal tract function, and enhance gastrointestinal motility; can promote the discharge of feces and toxins in intestinal tract; and can also promote digestion, promote metabolism, and improve body function.

The present invention relates to novel isolated strains of Bifidobacterium adolescentis which are capable of i) increasing the trans-epithelial electrical resistance (TER) of a Caco-2 cell monolayer after 10 h treatment to more than 120% of TER at treatment start, ii) inducing secretion of >200 pg / ml of IL-10, and / or iii) inducing an IL-10:IL-12 ratio>1 when co-incubated with human PBMC derived dendritic cells. The strains may have one, two or all three of these capabilities. The present invention relates to the use of these novel strains for the in prevention, alleviation of symptoms, and treatment of diseases or conditions with an underlying impaired intestinal barrier function and pro-inflammatory activation of the mucosa. More specifically, the present invention relates to se of an isolated strain according to the invention for the prevention, alleviation of symptoms, or treatment of intestinal inflammatory conditions such as IBD and IBS, liver diseases such as NAFLD, NASH, cirrhosis, and alcohol-related liver disease, metabolic disorders such as metabolic syndrome, insulin resistance, type 2 diabetes, obesity, cardiovascular atherosclerosis, autoimmune diseases, such as celiac disease, type 1 diabetes, multiple sclerosis and rheumatoid arthritis, and mental conditions such as major depressive disorders, a mood disorder, a cognitive chronic fatigue syndrome, and anxiety.

The invention belongs to the field of microbial fermentation application, and relates to a functional food produced by fermenting jujube, soybean meal, angelica sinensis, radix astragali and the likeby using probiotics and a preparation method of the functional food. The fermented food is prepared in the steps that the probiotics including lactobacillus plantarum, bifidobacterium animalis, bifidobacterium adolescentis, bacillus coagulans and lactobacillus paracasei are utilized to liquid state or solid state fermentation of the jujube, the soybean meal, angelica sinensis powder, radix astragali powder and the like. The fermented beverage and food preserve nutritive values of natural plants and have the nutrition and health care functions of probiotics fermented products, the taste is unique, the function is obvious, the functional food has an important adjustment effect on deficiency of Qi and blood and menoxenia of women, and the functional food has the functions of promoting blood circulation to arrest pain.

The invention belongs to the field of microbial fermentation application, and particularly relates to a functional food produced by segmented solid-state fermentation of soybeans with multiple probiotics and a preparation method of the functional food. The probiotic fermented functional food for regulating intestinal health provided by the invention is prepared by the following steps: pulverizingsoybeans, proportionally and uniformly mixing the pulverized soybeans with water, inoculating probiotics, and carrying out segmented solid-state fermentation. The probiotics comprise lactobacillus reuteri, bifidobacterium longum, pediococcus acidilactici, lactobacillus plantarum, bifidobacterium animalis, lactobacillus paracasei, bifidobacterium adolescentis, bacillus coagulans and bacillus subtilis. Through probiotic fermentation, beneficial active substances in soybeans are increased, and are easier to digest and absorb by a human body, the health-care effect of the soybeans on the body is enhanced, and the soybeans can also play an important role in health regulation of the body.

The invention discloses a composite probiotic liquid for preventing diabetes and controlling body weight and a preparation method thereof. The composite probiotic liquid contains saccharomyces boulardii, acetobacter xylinum, lactobacillus plantarum, bifidobacterium adolescentis, bacillus licheniformis, clostridium butyricum, arabinose, xylooligosaccharide and bacterial cellulose and the like. After probiotics and prebiotics of the composite probiotic liquid enter the human body, the absorption of glycogens such as glucose by the intestinal tract can be quickly reduced, and thus the body weight is controlled and blood glucose is reduced. Clinical test results indicate that for a patient who orally administers the composite probiotic liquid, it is determined preliminarily that the composite probiotic liquid is more excellent than pure application of metformin in the aspects of time for blood glucose to meet the standard, sugar tolerance improvement, insulin improvement and c-peptide release, and has a remarkable weight loss effect. In addition, the composite probiotic liquid indeed has curative effects in the aspects of functions of improving insulin resistance and protecting islet cells and has no side effect.

The invention discloses Bifidobacterium adolescentis CCFM1061, a fermented food thereof and a preparation method of a microbial agent. The Bifidobacterium adolescentis CCFM1061 can remarkably improveliver injury of patients with non-alcoholic fatty liver disease, reduce serum ALT level, and reduce liver adiposis, liver balloon-like lesion and liver lobular inflammation; can obviously relieve theincrease of contents of serum total cholesterol, blood glucose, liver triglyceride and low-density protein cholesterol caused by high-fat diet in patients with non-alcoholic fatty liver disease; meanwhile, can obviously improve the anti-oxidation capacity of the liver of a NAFLD patient; can obviously improve the expression of Nrf2 gene of fatty liver cells; and can improve the fasting blood glucose of a type II diabetic mouse. In addition, the Bifidobacterium adolescentis CCFM1061 has strong adsorption capability to perfluorooctanoic acid, reduces the absorption of the perfluorooctanoic acidin vivo, and has the capability of relieving PFOA toxicity.

The invention discloses a composite probiotics powder and a preparation method thereof. The composite probiotics powder is characterized by comprising the following components: fructose-oligosaccharide, milk powder, polydextrose, citrus aurantium dulcis fruit, isomaltooligosaccharide, fructus crataegi, wolfberry, poria cocos, semen cassia, semen pruni, semen cannabis, lotus leaf, semen coicis, citric acid, vitamin E and lyophilized lactobacillus powder. The lyophilized lactobacillus powder comprises the following components: lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus reuteri, lactobacillus acidophilus, lactobacillus casei, bifidobacterium longum, bifidobacterium lactis and bifidobacterium adolescentis. In the invention, the composite probiotics powder made by mixing avariety of lactobacillus lyophilized powder and adding a variety of prebiotics and medicinal and edible ingredients has rich nutrients and a variety of health care functions, especially significant effect on adjusting human gastrointestinal function and improving constipation effect, and high safety, no side effect, high production efficiency, and broad market prospects.

The invention discloses a preparation process for green bamboo shoot dietary fiber bread. The method comprises the following steps of: fermenting pretreated, pulped, prepared and sterilized green bamboo shoots by using lactic acid, wherein the lactic acid is formed through mixed cultivation of lactobacillus acidophilus and bifidobacterium adolescentis, the strain proportion is 1:1, the fermentation time is 20-24 hours, the cultivation temperature is 37-40 DEG C, and the inoculum size is 3-5 percent; and then drying bamboo shoot residue under vacuum, wherein the drying time is 22-35 hours and the drying temperature is 60-70 DEG C. Compared with the dietary fibers prepared by other fermentation processes, the extraction rate of the dietary fiber is increased, particularly the extraction rate of the soluble dietary fiber is increased, and the water holding capacity is improved. Vacuum drying is low-temperature drying, so that the water holding capacity and the expansibility of a final product are improved. 5-6 percent of dietary fiber is added into the bread flour to prepare the dietary fiber bread, so that the aging is effectively prevented, the softness and the looseness are improved, and the shelf life of the bread is prolonged.

The invention discloses a semen hoveniae complex enzyme and a preparation method and application thereof. Dried semen hoveniae powder, mulberry powder, fruits of towel gourd, tricholoma lobayense powder, radix puerariae powder and dendrobium officinale powder are added into a fermentation tank, and then white sugar, honey and water are added to prepare a fermentation stock solution; freeze-dried powder of four probiotics such as saccharomycetes, bifidobacterium adolescentis, lactic acid bacteria and bifidobacterium longum are taken and cultured in a culture box respectively; an MRS solid culture medium slab is taken and placed on a shaking table, culture is carried out, and strain solutions of the saccharomycetes, bifidobacterium adolescentis, lactic acid bacteria and bifidobacterium longum are mixed according to the volume ratio of 1:1:2:1 to obtain a fermentation seed solution; a fermentation strain solution of the volume accounts for 3% of the volume of the fermentation stock solution is added into the fermentation stock solution for fermentation at the constant temperature of 37.5 DEG C for 1-2 months; the fermentation solution is subjected to filtration, high-temperature sterilization and alcohol removal to obtain the natural semen hoveniae complex enzyme. The semen hoveniae complex enzyme has the advantages that the full utilization and comprehensive transformation of natural resources are achieved, the additional value of the product is increased, and the environment is also protected.

The invention belongs to the field of health foods and drugs, and specifically relates to a traditional Chinese medicine probiotics compound for conditioning insomnia and depression. The probiotics compound comprises bifidobacterium lactis, bifidobacterium adolescentis, lactobacillus acidophilus, lactobacillus rhamnosus, lactobacillus casei and lactobacillus plantarum based on viable count ratio of 1-100: 1-100: 5-150: 1-50: 3-80: 1-200. According to the traditional Chinese medicine probiotics compound for conditioning insomnia and depression, medicinal and edible traditional Chinese medicineextracts and the probiotics compound are used as raw materials; the traditional Chinese medicines and probiotics are in reasonable compatibility and play coordination and promotion functions; the testverifies that the traditional Chinese medicines and probiotics are coordinated with each other, and the medicines are superior to that of a traditional Chinese medicine composition; the shortages oflong use time and side effect of independent use are overcome; and the application of probiotics in traditional Chinese medicine is further improved.

The present invention relates to a probiotic anti-oxidation health vinegar production method. According to the method, a variety of probiotics are used for brewed edible vinegar fermentation; at an alcoholic fermentation stage, probiotics of black mold, Aspergillus oryzae and anaerobic Bacteroidaceae are added, wherein the probiotics of the black mold, the Aspergillus oryzae and the anaerobic Bacteroidaceae can be adapted to amylase growth and yeast growth after being cultured; at an acetic acid fermentation stage, probiotics of Lactobacillus fermentum, Lactobacillus lactis, lactobacillus plantarum, Pediococcus acidilactici and Bifidobacterium adolescentis are added to perform synergetic fermentation, wherein the probiotics of the Lactobacillus fermentum, the Lactobacillus lactis, the lactobacillus plantarum, the Pediococcus acidilactici and the Bifidobacterium adolescentis can be adapted to acetic acid bacterial growth within a temperature of 38-46 DEG C after being cultured; and the probiotic liquid vinegar completing the brewed edible vinegar fermentation is sterilized, and a proper amount of white granulated sugar is added to prepare the brewed edible vinegar having the anti-oxidation substance, wherein the vinegar lees can further be baked into the filler of the pig feed and the animal company feed. With the production method of the present invention, the application ranges of the selected culture medium materials of black mold, Aspergillus oryzae, anaerobic Bacteroidaceae, Lactobacillus fermentum, Lactobacillus lactis, lactobacillus plantarum, Pediococcus acidilactici, Bifidobacterium adolescentis and other probiotics are substantially broadened, and the novel brewed edible vinegar inactivated and fermented through the probiotics is provided for consumers.

The invention relates to a skin care product and a preparation method thereof. The skin care product is prepared by mixing plant extract, bifidobacterium adolescentis 8504 and oligosaccharide as mainraw materials together with deep-sea spring water. The invention has the beneficial effects that: the skin care product adopts natural raw materials, is prepared by compounding natural plant extract with bioactive probiotics and performing refining, is safer and healthier, has good moisturizing and absorbability, and is capable of permeating deep cortex, repairing skins after sun drying, lightening color spots, whitening and moistening skins, inhibiting pox and acne, resisting aging, reducing wrinkle depth, effectively reducing skin sensitivity, restoring skin elasticity, accelerating restoration of white and delicate skins, improving skin tolerance, removing acne, staphylococcus epidermidis and acarid, balancing oil secretion and removing acne marks.

The invention discloses an automatic feedback supplementing method for high-density culture of lactic acid bacteria, and belongs to the field of microbial fermentation engineering. According to the automatic feedback supplementing method disclosed by the invention, in the culturing process of the lactic acid bacteria, alkali liquor is automatically added according to a pH value so as to keep a neutral environment of a culture system; a supplementing pump is associated with an alkali supplementing pump, so that a supplementing culture medium and the alkali liquor are automatically added into the culture system according to a certain ratio, thereby ensuring stability of concentration of a substrate in the culture system. According to the automatic feedback supplementing method disclosed by the invention, not only is the requirement of bacteria for the substrate ensured, but also the substrate is automatically added according to consumption of the bacteria without exceeding the standard. The method disclosed by the invention is applicable to all homofermentative lactobacillus fermentium, such as lactobacillus casei, lactobacillus plantarum, lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus helveticus, lactobacillus bulgaricus and the like, and all bifidobacterium, such as bifidobacterium bifidum, bifidobacterium adolescentis, bifidobacterium animalis, bifidobacterium longum, bifidobacterium breve and the like.

The present invention belongs to the field of food and food processing, in particular to a plant enzyme and a preparation method and a use thereof. The plant enzyme is mainly composed of moringa oleifera leaves, maca, roselle, passiflora coerulea, blueberries and kiwi fruits. The preparation method includes: pulping the plant enzyme raw materials, fermenting in a fermentation tank containing mixed bacteria of bifidobacterium adolescentis, streptococcus thermophilus and lactobacillus and drying. The provided plant enzyme uses food-grade mixed bacteria strains as the fermentation bacteria, fully decomposes nutrients in plant raw materials, and can fully replenish nutrients needed by human body, enhance cellular metabolic function, promote digestion, and enhance human body immunity. At the same time, the food-grade bacteria strains will not appear other bacterial and viral contamination problems in the fermentation process, which realize the security of the plant enzymes. Besides, animal experiments and clinical trials both prove that the plant enzymes have good blood pressure lowering effects.

The invention discloses foliar fertilizer for high-calcium and selenium-enriched vegetables fermented by a composite microbial agent and a preparation method thereof. The foliar fertilizer for the high-calcium and selenium-enriched vegetables fermented by the composite microbial agent is characterized by being prepared from the following components in parts by weight: 60 to 80 parts of selenium-enriched vegetables and 0.01 to 0.05 parts of the composite microbial agent, the composite microbial agent is prepared from bacillus subtilis, bacillus licheniformis, bacillus thuringiensis, lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium longum, bifidobacterium adolescentis, saccharomyces cerevisiae, pichia pastoris, semi-aspergillus and streptomyces griseus. The preparation method of the high-calcium and selenium-enriched vegetables fermented by the composite microbial agent comprises the following steps: 1, extracting the high-calcium and selenium-enriched vegetables: slurrying fresh vegetables into vegetable slurry; steaming and cooking at high temperature of 115 DEG C and extracting; removing residues to obtain extraction liquid for subsequent use.

The invention relates to pure natural lactobacillus millet enzyme. The pure natural lactobacillus millet enzyme is prepared from the following steps: preparing powder: smashing millet, and screening by a 100-mesh sieve; carrying out saccharification liquid preparation: weighing 200g of obtained millet powder, adding 1000mL of water, heating to 50 DEG C, adding glucoamylase for saccharification, heating to 85DEG C after saccharification is carried out, and maintaining for 10 minutes; blending and inoculating: weighing 1000g of obtained millet powder, adding 4000mL of water, adding saccharification liquid of which the water volume is 10-20%, and inoculating lactobacillus fermentium, lactobacillus reuteri, lactobacillus plantarum and bifidobacterium adolescentis at the ratio of 3:1:2:1; fermentation: sealing a fermentation container, carrying out fermentation for 90 days under the condition of 28-35 DEG C, and carrying out after-ripening fermentation for 30 days under the condition of 4-10 DEG C, thus obtaining the pure natural lactobacillus millet enzyme after fermentation ends. No food additive is added into the pure natural lactobacillus millet enzyme, and the pure nature and the safety of food can be guaranteed furthest.