31 results about "Bifidobacterium species" patented technology

The invention relates to Bifidobacterium CECT 7765 and to the use thereof in the prevention and / or treatment of overweight, obesity and related pathologies. The invention likewise relates to the Bifidobacterium CECT7765 strain, to the cellular components, metabolites and secreted molecules thereof, to the combinations thereof with other microorganisms, and to compositions that include the preceding products, as well as to the use of one strain of the species Bifidobacterium pseudocatenulatumo and to the use of the CECT 7765 strain for preventing and / or treating obesity; excess weight; hyperglycemia; and diabetes, preferably type-2 Diabetes Mellitus; hepatic steatosis or fatty liver; dyslipidemia; metabolic syndrome; immune system dysfunction associated with obesity and excess weight; and an imbalance in the composition of the intestinal microbiota associated with obesity and excess weight.

The present invention relates to probiotic compositions and kits thereof, comprising live bacteria belonging to the natural flora of the human body cavity such as intestine and vaginal tract, in particular, strains of lactobacillus or bifidobacterium species, and low molecular-weight non-proteinaceous iron chelators capable of lowering the iron concentration over the whole physiological pH-range of relevance to levels that inhibit growth of pathogens, but which allow for the growth of the bacteria of the composition.

The invention provides a fermentation preparation method for an edible fungus probiotics health-care drink. The method comprises the following steps: adding proper amounts of sugar, albumen powder, inorganic salt, gelatinized corn steep liquor, fruit juice and water to obtain a mixture, wherein edible fungus mycelium homogenate or fruiting body powder is used as a raw material, filing a fermentation tank with the mixture, performing steam sterilization, cooling, and fermenting according to the following stages: (1) introducing sterile air into the fermentation liquor, wherein the tank pressure is 0.04-0.08MPa, inoculating a bacillus subtilis seed solution, wherein the compression-ventilation ratio is 0.5-1.0, the temperature is 26-30 DEG C, the stirring rotating speed is 150-220r / min, and fermenting for 24-36 hours; (2) raising the temperature to 34-40 DEG C, wherein the stirring rotating speed is 180-260r / min, and ventilating and fermenting for 8-16 hours; (3) stopping ventilating, closing all connected valves on the fermentation tank, raising the temperature to 46-50 DEG C, wherein the stirring rotating speed is 200-250r / min, and fermenting for 5-10 hours; and (4) inoculating a lactic acid bacteria seed solution, wherein the temperature is 40-44 DEG C, the stirring rotating speed is 150-200r / min, fermenting for 4-6 hours, reducing the temperature to 30-35 DEG C, inoculating a bifidobacterium seed solution, wherein the stirring rotating speed is 100-180r / min, and fermenting for 6-10 hours, so as to obtain a viable type health-care drink containing bacillus subtilis and lactic acid bacteria after the fermentation is ended.

Disclosed are biscuit food and a continuous fermentation device of the biscuit food. According to the biscuit food, oat, wheat bran and pectin are fermented through a solid state continuous fermentation device, and then the oat, the wheat bran, the pectin, wheatmeal, high-temperature-resisting alpha-diastasum diastace, papain, nisin, soybean meal, food additives and the like are baked to form the biscuit food. The biscuit food has the advantages of being unique in taste, rich in nutrition and the like. The oat, the wheat bran and other raw materials are continuously fermented under the synergistic effect of bifidobacterium species, lactobacillus, bacillus subtilis, active acetic bacteria, fresh yeast and other floras, and the effective constituents are decomposed into small molecular weight organic compounds which are easily absorbed by the human body. The biscuit food overcomes defects of high oil, high sugar and high heat of a traditional biscuit, and has the advantages of resisting cancer and oxidization, reducing blood fat and blood pressure, improving immunity, restraining fat and the like. The solid state continuous fermentation device has the advantages of being automatic in fermentation, high in production efficiency, unique in technology and the like. By the adoption of the device, the fermentation process of the food can be continuously performed.

Cosmetic use of at least one micro-organism of genus Bifidobacteriumspecies, one of its fractions and / or one of its metabolites to prevent and / or treat a skin disorder in a sensitive skin, where the microorganism is implemented in the form of a lysate, is claimed. An independent claim is included for a cosmetic and / or dermatological composition, to prevent and / or treat the skin disorder in the sensitive skin, comprising the lysate of at least the micro-organism of the genus Bifidobacteriumspecies in combination with at least one compound able to cause skin irritation, in a medium. - ACTIVITY : Dermatological. - MECHANISM OF ACTION : None given.

The invention provides a soy sauce flavor type vinegar making process. Distillers' grains are utilized as the raw material to make the soy sauce flavor type vinegar, so that raw material cost is reduced, meanwhile a raw material alcoholic fermentation step is reduced, and the made vinegar has soy sauce flavor. Acetic acid strain and bifidobacterium strain are utilized as the vinegar making fermentation strain, and the made vinegar contains nutrient contents such as lactic acid, acetic acid, multivitamin, lipoteichoic acid, teichoic acid and peptidoglycan by means of control of temperature, oxygen and the like of all fermentation periods. The vinegar not only has the specific flavor of itself but also achieves the effects of enhancing the immunity of a human body, restraining cancer, remitting and removing fatigue, adjusting the balance of enteric microbial flora, improving the liver function, improving the nutrition effect, remitting the uremia, resisting allergy, increasing appetite, reducing blood pressure and cholesterol in blood, preventing arteriosclerosis and the like, so that the vinegar can further promote human body health, enhances national physical health and has good social and economical benefits. Therefore, the bifidobacterium vinegar is the modern novel healthcare vinegar which can enhance human body health and is cheap and fine.

The invention discloses a production method of a probiotic preparation for eliminating electromagnetic radiation. solution was inoculated into the triangular flask at the same time, the Bifidobacterium adolescent expanded strain liquid was inoculated into the triangular flask, and inoculated into the seed tanks respectively to obtain the seed tank strain liquid. Inoculate into a fermenter for fermentation, after feeding, inoculate the seed tank of Bifidobacterium adolescentis and ferment to obtain the terminal mixed fermentation liquid; centrifuge, collect live bacteria and their effective metabolites to make a bacterial suspension, and add the auxiliary materials The liquid and the bacterial suspension are mixed and stirred evenly to make a mixed liquid; the prepared mixed liquid is dried to make radiation-proof dry bacterial powder, and compounded with tomato powder, mung bean starch, laminarin polysaccharide, black fungus polysaccharide, etc. to make probiotics preparation, and its application in eliminating electromagnetic radiation is disclosed at the same time.

The invention discloses beta-galactosidase (beta-D-galactosidase, EC3.2.1.23) cloned from metagenome of a thermal spring at the temperature of 65 DEG C in Eryuan in Dali as well as nucleotide encoding the galactosidase. The galactosidase has relatively high catalytic activity at the temperature of 37-55 DEG C, can serve as a lactose degradation and disaccharides synthesis catalyst and has polysaccharide and galactose residues stored in hydrolyzed organisms. In addition, the galactosidase has a glucoside transforming effect, and some functional oligosaccharides, such as galactooligosaccharide can be generated. The oligosaccharides are hardly digested by small intestines and are water-soluble dietary fibers which are low in molecular weight and not viscous. The oligosaccharides serve as multiplication factors of bifidobacterium species in intestines and only can be utilized by the bifidobacterium species, the multiplied bifidobacterium species are competitively antagonistic to growth of putrefying bacteria, the generated toxins and enzymes are reduced, and an effect of regulating intestinal tract is achieved.