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2511 results about "Lactobacillus" patented technology
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Lactobacillus is a genus of Gram-positive, facultative anaerobic or microaerophilic, rod-shaped, non-spore-forming bacteria. They are a major part of the lactic acid bacteria group (i.e., they convert sugars to lactic acid). In humans, they constitute a significant component of the microbiota at a number of body sites, such as the digestive system, urinary system, and genital system. In women of European ancestry, Lactobacillus species are normally a major part of the vaginal microbiota. Lactobacillus forms biofilms in the vaginal and gut microbiota, allowing them to persist during harsh environmental conditions and maintain ample populations. Lactobacillus exhibits a mutualistic relationship with the human body, as it protects the host against potential invasions by pathogens, and in turn, the host provides a source of nutrients. Lactobacillus is the most common probiotic found in food such as yogurt, and it is diverse in its application to maintain human well-being, as it can help treat diarrhea, vaginal infections, and skin disorders such as eczema.
Yogurt
InactiveUS6025008AAvoid developmentSweetening the yogurt with the inherent sweetness thereofMilk preparationLactobacillusFish oilMaltitol
Yogurt containing lactic acid bacteria and Bifidobacteria, to which one or more kinds of sweet substances selected from a group consisting of palatinose, palatinite, maltose, maltitol, starch syrup, reducing starch syrup and trehalose as well as a refined fish oil containing highly unsaturated fatty acids such as DHA and EPA are added, is packed in an oxygen blocking hermetic package. The yogurt contains highly unsaturated fatty acids and has good flavor and taste, as well as excellent product quality stability, and does not generate a fishy odor during normal storage periods.
Owner:YAKULT HONSHA KK
Bacterium
InactiveUS20100034924A1Resistant to stirringReduce riskBacteriaFrozen sweetsBacteroidesLactobacillus
The present invention relates in one aspect to a fast acidifying lactic acid bacterium that generates a viscosity in fermented milk greater than about 62 Pa·s after 14 days of storage at 6° C.
Owner:DUPONT NUTRITION BIOSCIENCES APS
Probiotics for pet food applications
InactiveUS7189390B2Ameliorating and reducing effectImprove probiotic activityAntibacterial agentsBiocideMicroorganismLactobacillus
The present invention relates to novel lactic acid bacterial micro-organisms that have been isolated and selected for their probiotic potential and their use for the preparation of petfood compositions intended to improve the health of pets, and to compositions containing the same.
Owner:SOC DES PROD NESTLE SA
Micro-ecological traditional Chinese medicine preparation for enhancing immunity of livestock and poultry, and preparation method thereof
The invention provides a micro-ecological traditional Chinese medicine preparation for enhancing the immunity of livestock and poultry, and a preparation method thereof. The invention is characterized in that traditional Chinese medicines are combined with the modern microbial fermentation technology to develop a novel feed additive, i.e. traditional Chinese medicines such as astragalus root, eucommia, licorice, bupleurum and the like are directly fermented by two or more of sporeformer, microzyme, lactobacillus to obtain the product. The micro-ecological traditional Chinese medicine preparation provided by the invention has the efficacies of enhancing the body immunity of livestock and poultry, maintaining the gastrointestinal microbial flora balance of animals, preventing and treating alimentary and respiratory diseases of livestock and poultry, promoting healthy and quick growth of the animals, and improving the qualities of meat, egg and milk; the micro-ecological traditional Chinese medicine preparation has no toxic side effect, no pollution and no residue, can not generate drug resistance, and is suitable for use at each growth stage of the livestock and poultry; and the effect is stable and reliable and can meet the requirements of people for safety in production of livestock and poultry products. The micro-ecological traditional Chinese medicine preparation for enhancing the immunity of livestock and poultry can be increased in dose to be used as a veterinary medicine for application.
Owner:BEIJING KEEPYOUNG TECH
Natural fruit and vegetable ferment beverage, and preparation method thereof
ActiveCN102356899AWith health functionPrevent diseaseYeast food ingredientsLactobacillusMetaboliteFreeze-drying
The present invention discloses a natural fruit and vegetable ferment beverage, and a preparation method thereof. The preparation method for the ferment beverage comprises: adding freshly-squeezed fruit and vegetable juice to marine fish skin collagen peptide; adopting the resulting mixture as a fermentation substrate; carrying out dilution, slurry mixing and sterilization, and then adopting a direct vat and freeze-dried type lactic acid starter to carry out fermentation; stopping the fermentation after 7-11 days until the pH value is 4.3; adding a supplementary feed and carrying out sterilization; then adding high-activity dried yeast to carry out fermentation; stopping the fermentation after 5-7 days until the pH value is 4.0; after storing the fermentation broth at the low temperature, carrying out homogenization, concentration, centrifugation, blending, sterilization and bulking to finally prepare the novel natural fruit and vegetable ferment beverage. According to the ferment beverage of the present invention, the stepwise fermentation is adopted for the freshly-squeezed fruit and vegetable juice by using the lactic acid bacteria and the yeast; the marine fish skin collagen peptide is added to promote the growth and the metabolism of fermentation bacteria, such that metabolic products of nutritional ingredients in the natural fruits and vegetables are rich so as to provide a beneficial nutrition and health effect.
Owner:CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
Compound microbial culture starter and application thereof
InactiveCN101760431AQuality assuranceReduce the cost of farmingFungiBacteriaLactobacillusMicrobiology
The invention discloses a compound microbial culture starter and application thereof, which belong to an application of a beneficial microbial preparation at low cost. The active microorganism of the compound microbial culture starter comprises saccharmyces cerevisiae, bacillus subtilis, bacillus natto and lactococcus lactis. The compound microbial culture starter can be used for livestock and poultry raising beds, feeds addictive and other aspects and is characterized by reducing the cost input of users on the culture starter and having stable effect.
Owner:河北瑞塞可环保科技有限责任公司
Cryoprotectants for freeze drying of lactic acid bacteria
ActiveUS20120039853A1Improve survivabilityImprove textureBiocideMilk preparationBacteroidesVaccination
The present invention comprises the discovery and development of an effective cryoprotectant composition, without containing skim milk or any other animal-derived compounds, to achieve long-term stability of freeze-dried lactic acid bacteria (LAB), at different temperatures, whereby the retention of viability of the freeze-dried LAB after 6 months of storage, preferably after 9 months of storage, more preferably after 12 months of storage is more than 50%. The invention is in the field of producing freeze dried bacteria, in particular Lactic acid bacteria. More in particular, the invention relates to the use of a novel combination of cryoprotectants for increasing the viability of bacteria after freeze drying, improving the texture of the lyofilized cake for easy grinding and improving the long term stability of the freeze dried bacteria at different temperature conditions. The invention further relates to such freeze dried bacteria for use in food industry or in human or animal health applications. More in particular, the invention relates to the increased viability and long-term storage of recombinant bacteria capable of expressing heterologous proteins or peptides and administered to humans or animals for therapeutic or vaccination purposes.
Owner:INTREXON ACTOBIOTICS NV
Kitchen waste recycling automatic treating all-in-one machine and treatment process thereof
ActiveCN102887734AShorten composting timeImprove processing efficiencyBio-organic fraction processingClimate change adaptationMicrobial agentEnvironmental engineering
The invention relates to a kitchen waste recycling automatic treating all-in-one machine and a treatment process thereof. The all-in-one machine comprises a crushing device, a squeezing device, an oil-water separating device and a biological treating device, wherein the crushing device is used for crushing kitchen waste into residue bodies with the food particle size of 0.1 to 0.3 millimeters; liquid in solid residues squeezed by the squeezing device accounts for 7 to 15 percent of the total weight of solid residues; the solid residues enter the biological treating device for treatment finally, and a microbial agent is put into a fermentation tank in the biological treating device, heated and subjected to batch-type stirring; the microbial agent consists of actinomycetes, lactobacillus, saccharomycetes and photosynthetic bacteria and are fed in a mass ratio of 3:5:7:4; 0.01 to 2 mass parts of the microbial agent are added into 100 mass parts of solid residues; and the fermentation time of the microbial agent is 3 to 15 hours. The integrated equipment is small in size, compost time can be shortened greatly, and the treatment efficiency is improved.
Owner:DONGGUAN JIEMEI ELECTRIC APPLIANCE
Lactobacillus micro-capsule as well as preparation method and use
ActiveCN101496555AReduce harmHigh viable countBacteria material medical ingredientsAnimal feeding stuffEcological environmentFreeze-drying
The invention relates to a lactobacillus microcapsule, a method for preparing the same, and the use of the same. The lactobacillus microcapsule consists of an outer layer of wall material, a freeze dried protective agent and lactobacilli. The invention also provides the method for preparing the lactobacillus microcapsule and the use of the lactobacillus microcapsule as a feed additive. The lactobacillus microcapsule can effectively protect the lactobacilli in a core material, prolong the survival time of the lactobacilli at room temperature and improve the tolerance of the lactobacilli to the metal ions in the feed; in addition, the lactobacillus microcapsule has good gastric acid resistance and can disintegrate in the intestinal canal quickly to release the lactobacilli, thereby improving the utilization rate of the lactobacilli, balancing the micro-ecological environment in the intestinal canal, suppressing the growth of pathogenic bacteria, protecting the health of the intestinal canals of animals, reducing the incidence rate of the intestinal canals of the animals and the like.
Owner:BEIJING DABEINONG TECH GRP CO LTD +1
A fruit and vegetable ferment beverage and a preparation method thereof
InactiveCN104886572AHigh nutritional valueRegulate gastrointestinalFood preparationNutritive valuesIsomaltooligosaccharide
The present invention relates to a fruit and vegetable ferment beverage and a preparation method thereof. The beverage is prepared by using carrots, shii-takes, burdock roots, prunes, pineapples, mulberries, beta vulgaris and tomatoes as main raw materials, sorting, cleaning, drying and squeezing the raw materials, fermenting the squeezed raw materials with the addition of yeast, vinegar organism and lactic acid bacteria, and adding drinking water, brown sugar, isomaltooligosaccharide and L-malic acid as adjunct materials into the mixture. The beverage uses fruit and vegetable nutrient components of the raw materials for mutual promotion and mutual complementation to synergistically improve nutritional value of the whole beverage, and is fermented with three kinds of bacteria so that fruit and vegetable nutrients and beneficial metabolites of probiotics are preserved, making the beverage has effects in conditioning stomach and intestine, improving digestion and absorption, strengthening physical fitness, enhancing immunity, improving resistance, eliminating free radicals, delaying aging, preventing cancers, maintaining beauty and preserving countenance and controlling weight.
Owner:GUANGZHOU JIAHAI BIOTECH CO LTD
Enteric coated microgranules for stabilizing lactic acid bacteria
InactiveUS6365148B1Improve stabilityIncreased proliferationBiocideMilk preparationEnteric-coated granulesLactobacillus
The present invention relates to an enteric coated granule prepared by coating lactic acid bacteria-containing seed with a water-miscilble coating material and then, if desired, subjecting the first coated product to the second coating with a controlled-release coating material.
Owner:IL YANG PHARMA CO LTD
Matrimony vine composite health care enzyme and preparation method thereof
ActiveCN104824548APromote value-addedEnsure balanceFood ingredient functionsNon-sugar sweetener food ingredientsBiotechnologyLactobacillus
The invention discloses a matrimony vine composite health care enzyme and a preparation method thereof. The matrimony vine composite health care enzyme comprises the raw materials of 1-16 parts of matrimony vine, 0-12 parts of red date, 0-1 part of licorice, 0-4 parts of black rice, 0-2 parts of white hyacinth bean, 0-5 parts of oat, 0-5 parts of tartary buckwheat, 0-3 parts of cassia seed, 0-1 part of chrysanthemum, a lot of honey, a lot of granulated sugar, a lot of high fructose corn syrup and a lot of oligosaccharide. The method comprises the following steps: beating matrimony vine and red date, extracting chrysanthemum and licorice, immersing the cereal and steaming, inoculating Aspergillus oryzae and Kluyveromyces Marxianus yeast and fermenting, and performing pulp refining, sterilizing a mixed liquor, and inoculating lactics for enclosed insulation and fermentation to obtain the matrimony vine composite health care enzyme. The matrimony vine composite health care enzyme stock solution can be prepared to a matrimony vine composite health care enzyme concentrated slurry, an enzyme paste and enzyme powder, and the enzyme powder can be prepared to a matrimony vine composite health care enzyme effervescent tablet, a particle electuary, a chewing tablet, a lozenge and a capsule.
Owner:周学义
Probiotic, lactic acid-producing bacteria and uses thereof
InactiveUS7708988B2Good curative effectMitigating deleterious side-effectsAntibacterial agentsBiocideDiseaseMicrobial agent
Owner:GANEDEN BIOTECH
Bio-organic fertilizer
InactiveCN104774054ALow costQuick costBio-organic fraction processingOrganic fertiliser preparationSnow moldMicrobial agent
The invention discloses bio-organic fertilizer, and belongs to the technical field of organic fertilizer. The proportion by weight of all raw materials of the bio-organic fertilizer is dried chicken manure : edible mushroom : compound microbial agent : corn flour or rice bran : functional strain = 110-140 : 390-360 : 0.1-0.5 ; 0.1. The compound microbial agent comprises mould, bacillus, lactic acid bacteria, actinomycetes and saccharomycetes. The strains are efficient viable bacteria. Each gram of the compound microbial agent comprises the number of the mould ranges from 5 hundred million to 8 hundred million, the number of the efficient viable bacteria of bacillus ranges from 12 hundred million to 15 hundred million, and the number of the actinomycetes ranges from 10 hundred million to 12 hundred million and the saccharomycetes of 15 hundred million to 18 million. According to the bio-organic fertilizer, the chicken manure and mushroom dregs serve as main materials, and the high-quality organic fertilizer can be fermented quickly by adding the compound microbial agent and the functional strain.
Owner:YONGZHOU WANXIDENG AGRI DEV
Natural fruit and vegetable enzyme beverage blended thick slurry and production method thereof
The invention provides a natural fruit and vegetable enzyme beverage blended thick slurry and a production method thereof. One or more kinds of fruits and vegetables are squeezed into juice, the separated fruit and vegetable residue and peels, seeds and pulps of the fruits and vegetables are added with sugar and are fermented and proliferated by yeasts to form yeast cells, so that yeast polypeptide amino acid is prepared; fruit and vegetable juice is added with saccharose and the yeast polypeptide amino acid and then is subjected to synchronous fermentation of yeasts and lactic acid bacteria; fermentation liquid is added with saccharose, high fructose corn syrup and soaked white fungus, the mixture is ground, homogenized, heated and sterilized, and then is subjected to hot filling and is sealed, wherein the shelf life is more than one year, the terminal product is not added with any food additive and is not added with nutrient supplements artificially, and is a pure natural heath drinking. The yeasts and the lactic acid bacteria are utilized for fermenting fruits and vegetables, a number of enzyme metabolites are produced and accumulated, and compared with nutrition and functional components contained in fruit and vegetable raw materials and microorganisms, the natural fruit and vegetable enzyme beverage blended thick slurry has beneficial efficacies of promoting digestion, enhancing immunity, delaying senescence of a human body and the like.
Owner:兰敬墨
Coated micro capsule of lactic acid bacteria and its preparation
InactiveCN1569043AEnhance gastric protection effectAvoid damageBacteria material medical ingredientsAnimal feeding stuffCelluloseCarrageenan
The invention discloses a micro capsule of lactic acid bacteria and its preparation, wherein the micro capsule includes a core material of lactic acid bacterium particles, the bolus making auxiliary material being one or more selected from cane sugar, maltose dextrin, crystalline cellulose, maize starch, glucose or protein sugar, and the wall material comprises sodium acetylide and CaCl2, carrageenan, soybean separated albumen powder, and water-insoluble plant oil.
Owner:CHINA AGRI UNIV
Process for preparing food function factor gamma-amino-butyric acid
The present invention belongs to the field of food biotechnology and is especioally microbial conversion process of preparing gamma-amino butyric acid. Gamma-amino butyric acid is prepared with lactic acid bacteria or lactic acid bacteria and saccharomycete mixture as bacteria strain, sodium L-glutamate as converting substrate and through fermentating process with fermenting medium with carbon source, nitrogen source and inorganic salt. The selected lactic acid bacteria can growth well in MRS or PYG culture medium at 25-40 deg.c and may be used as culture seed liquid. Of the culture medium, the carbon source is glucose, and the nitrogen source may be one or several selected from corn paste, yeast paste, defatted peanut cake powder, etc. After fermentation, the concentration of gamma-aminoacid may reach as high as 300-500 ml / 100 ml.
Owner:JIANGNAN UNIV
Fermented feed additive, preparation method and application
ActiveCN102550815ASlow down digestionPromote digestion and decompositionFood processingAnimal feeding stuffMonosodium glutamateBacillus licheniformis
The invention discloses a fermented feed additive, a preparation method and application thereof. The fermented feed additive is prepared by fermenting mixed strains and mixed auxiliary materials consisting of monosodium glutamate protein, bean pulp, bran, cottonseed meal, corn fibers, rice bran and powdered rice hulls, wherein the mixed strains are obtained by mixing activated strains of lactobacillus acidophilus, lactobacillus planetarium, lactobacillus casei, saccharomyces cerevisiae, bacillus subtilis and bacillus licheniformis in a proportion of (1-5): (1-5): (1-5): (1-5): (1-5): (1-5); and the dosage of the fermented feed additive is 5 to 100 percent of the weight of the animal feed when used for the animal feed. According to the fermented feed additive, the bean pulp, the bran, the cottonseed meal and other raw auxiliary materials are sufficiently utilized, so that the food consumption in the animal feeding process is reduced; the fermented feed additive can be used to partiallyor completely replace the animal feed, and antibiotic medicaments can be reduced or prevented from being used; and no medicament is left, so that the feeding cost of farmers is reduced.
Owner:WEIFANG ZHONGKEJIAYI BIO FODDER TECH
Enhanced pyruvate to 2,3-butanediol conversion in lactic acid bacteria
A high flux of metabolites from pyruvate to 2,3-butanediol in Lactobacillus plantarum was achieved through genetic engineering. Substantial elimination of lactate dehydrogenase activity in the presence of heterologously expressed butanediol dehydrogenase activity led to 2,3 butanediol production that was at least 49% of the total of major pyruvate-derived products.
Owner:GEVO INC
Effects of probiotics on humans and animals under environmental or biological changes
A dry, stable and viable probiotic composition comprising, a probiotic microorganism and a dried plant powder, with the proviso that said composition is not a blended mixture of at least one biologically pure Pediococcus acidilactici probiotic culture and dried tomato powder at a weight ratio of 1:4 encapsulated in an effective amount in a gelatin capsule.
Owner:IMAGILIN TECH LLC
Microecological preparation, preparation method, and applications thereof
ActiveCN103497906AImprove the body's immunity and disease resistancePlay a synergistic roleBacteriaBacteria material medical ingredientsLactobacillus acidophilusGrouper
The invention discloses a microecological preparation, a preparation method and applications thereof, and relates to the field of aqua culture. The microbiological preparation comprises at least one component selected from bacillus subtilis and bacillus pumillus, and at least one component selected from lactobacillus plantarum and lactobacillus acidophilus; wherein the bacillus subtilis comprises Bacillus subtilis 1A05680, the bacillus pumillus comprises Bacillus pumilus 1A08151, the lactobacillus plantarum comprises Lactobacillus plantarum 1A07806, and the lactobacillus acidophilus comprises Lactobacillus acidophilus PL7. The microecological preparation can be applied to preparation of preparations, which are used for promoting growth of prawn or grouper, improving immunity and disease resistance of prawn or grouper, preventing and treating diseases, increasing the survival rate, and purifying the culture water.
Owner:THIRD INST OF OCEANOGRAPHY STATE OCEANIC ADMINISTATION
Lactobacillus plantarum having anti-diabetic function and application thereof
InactiveCN105567586APromote growthImprove acid resistanceBacteriaMetabolism disorderLactobacillusSide effect
Lactobacillus plantarum having an anti-diabetic function and application thereof are disclosed, the strain is Lactobacillus plantarum NCU116, and the accession number is CGMCC 11885. The strain has a function to alleviate symptoms of diabetes, and the composition is in a form of food or a pharmaceutical composition. The present invention also discloses a method for screening and identification of the lactic acid bacteria strain as well as a method to achieve the anti-diabetic effect by regulating blood sugar, blood lipids and hormone levels and regulating metabolic pathways in the body. The daily-intake lactic acid bacteria or a composition thereof is used to replace a medicine to achieve the anti-diabetic effect; and the healthy daily-intake lactic acid bacteria or the composition thereof is free of toxic and side effects to human body is used as a new choice to alleviate the symptoms of diabetes.
Owner:NANCHANG UNIV
Acidophilus milk and preparation method thereof
InactiveCN101715821ANutritional diversityComprehensive health functionMilk preparationPolygonum fagopyrumCereal grain
The invention relates to an acidophilus milk which comprises the following raw materials in parts by weight relative to total 1000 parts: 50-200 parts of nut, 0-200 parts of pulp, 0-200 parts of grain, 0-15 parts of albumen powder, 70-85 parts of white granulated sugar, 0.5-13.5 parts of stabilizing agent, 0-5 parts of edible essence and the balance of fresh milk. 0.02-0.08 activity unit / kilogram lactobacillus is used for fermenting. The nut is selected from filbert, a pine nut, almond, a Chinese chestnut, a pistachio nut, a sunflower seed, a walnut, anacardium occidentale, a lotus seed, peanut and / or armeniaca. The pulp is selected from coconut, strawberry, a yellow peach, blueberry, mulberry, tangerine, raisin, a grape, cherry, a mango, rubus corchorifolius and / or aloe vera gel. The grain is selected from barley, oat, wheat, rye, buckwheat, rice, wheat seed, broomcorn and maize. A preparation method of the acidophilus milk comprises the steps of inspecting raw milk, mixing, metering volume, homogenizing, sterilizing, cooling, vaccinally fermenting, adding, inspecting and refrigerating. The invention is convenient for the transport and storage of products and ensures the uniformity and completion of added substances.
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Probiotic, lactic acid-producing bacteria and uses thereof
InactiveUS20080233104A1Good curative effectMitigating deleterious side-effectsAntibacterial agentsAntimycoticsDiseaseMicrobial agent
Owner:GANEDEN BIOTECH
Functional soy peptide fermented milk and preparation method thereof
InactiveCN101642221AHigh dissolution rateExtended shelf lifeCheese manufactureFood preparationSlurrySoya bean
The invention provides functional soy peptide fermented milk and a preparation method thereof and relates to a manufacturing method of fermented dairy products in the field of food processing. The method is carried out according to the following steps: (1) the preparation of fermented base stock; (2) the preparation of mother cultures; (3) synchronous enzymolysis and fermentation; (4) blending and homogenizing; (5) ultrahigh pressure sterilization and filling; by adopting the steps, a finished product is obtained. The method adopts protease and lactic acid bacteria synchronous-enzymolysis fermentation technology, and ultrasonic waves are adopted to process slurry-residue mixture which is ground, so as to increase the dissolving-out rate of the protein and prepare acidity soy-bean milk by ultrahigh pressure and non-heat processing. The product taste is coordinated without enzymolysis odour; the enzymolysis fermentation time can shorten to 2-4h, and the production cost is low. The ultrahigh pressure processing can remarkably improve the product taste; the method can keep and produce new functional peptide, the lactic acid bacteria is inhibited to ferment continuously, and a certain micro-organism viable counts are kept; the shelf life of the acidity soy-bean milk is prolonged, so as to prevent the acid milk from being whey-separated owning to continuous increasing of acidity; inaddition, the product can be stored and marketed at normal temperature.
Owner:JIANGSU UNIV
Hygiene tissue
InactiveUS20030143262A1Easy to useEfficient transferBiocideCosmetic preparationsMicroorganismLactobacillus
A hygiene tissue to be used for cleaning and caring of the skin and the urogenital area, simultaneously delivers lactic acid producing bacteria, thereby establishing and maintaining a healthy microbial flora in these areas. The hygiene tissue is impregnated with a composition including a lactic acid producing bacterium / bacteria suspended in a lipid and optionally additional components. Encapsulating the lactic acid producing bacterium in a lipid provides a moisturefree environment enhancing the survival of the bacterium and keeping the bacterium fit for growth after delivery to the skin. By this approach, hygiene tissues, including lactic acid producing bacteria can be stored for long time periods. Also, the hygiene tissue improves the efficiency of transfer of the lactic acid producing bacterium to the skin and urogenital area. In addition, the lipid provides a cleaning function, so that the skin is cleaned simultaneously as the lactic acid bacteria is delivered.
Owner:SCA HYGIENE PROD AB
Embedding protection method for beneficial bacteria of intestinal tract
ActiveCN1916161AImprove stress resistanceHigh activityBacteriaMicroorganism based processesLactobacillusMicroorganism
This invention relates to a protection method for embedding intestinal probiotic bacteria. The method comprises: (1) culturing intestinal probiotic bacteria in a fermentation tank in large scale so that the number is 1.5*109 cfu / mL, and centrifuging in a high speed to obtain bacterial mud; (2) adding special embed-protecting agent so that the ratio of the embed-protecting agent to bacterial mud is 0.1 : (0.1-10.0), and freeze-drying to obtain active microbe strain containing inner-embedding layer as Pa; (3) preparing middle-layer embedding agent as B1; (4) mixing Pa and B1 at a ratio of 1 : (0.1-3) to obtain a middle-emdedding layer; (5) subjecting the active bacteria containing middle-embedding layer to outer-layer embedding, and naturally drying to obtain active bacteria containing three embedding layers. The method can make intestinal probiotic bacteria target-propagate after safely reaching small intestine and large intestine.
Owner:哈尔滨美华生物技术股份有限公司
Microbial fertilizer and its prepn process and application
ActiveCN101088966AReduce spreadIncrease resistanceBacteriaOrganic fertilisersNicotiana tabacumPlant disease
The microbial fertilizer is mixture of fermented liquids separately with photosynthetic bacteria, bacillus, actinomycete and lactic acid bacteria. It is prepared through inoculating photosynthetic bacteria, bacillus, actinomycete and lactic acid bacteria separately to the first stage culture medium, and culturing to obtain the first stage bacterial seeds; inoculating the first stage bacterial seeds separately to second stage culture medium, and culturing to obtain the second stage bacterial seeds; and inoculating the second stage bacterial seeds separately to the fermenting culture medium, and culturing to obtain fermented bacterial liquids; and mixing the fermented bacterial liquids in certain proportion to obtain the microbial fertilizer. The present invention also relates to the application of the microbial fertilizer in controlling diseases of tobacco and trees and the usage.
Owner:辽宁三色微谷科技有限公司
Starter Cultures and Fermentation Method
A method for regulating fermentation of organic material, such as cocoa beans and pulp is disclosed. The method includes adding at least one strain of lactic acid bacteria and / or acetic acid bacteria to the organic material. Optionally, at least one strain of yeast is added. Bacterial strains and compositions, useful in the described method, are also disclosed. The use of the described starter cultures and compositions permits faster fermentation, fermentations with targeted population dynamics and succession of microorganisms, and fermentations with targeted levels of both desirable and undesirable metabolites.
Owner:BARRY CALLEBAUT +1
Vegetable planting method
ActiveCN101878714ANo pollution in the processAvoid root rotCultivating equipmentsOrganic fertilisersPlastic mulchInsect pest
The invention relates to a vegetable planting method. The method comprises a seed treating step, a seedbed seedling raising step, a fertilizer applying and uniform plowing step, a ridging and ditch feeding step, a bare root planting step, a black plastic film covering step and a field management step, wherein the seed treating step comprises the following specific steps of: irradiating seeds with ultraviolet rays for 10 to 45 minutes to sterilize the seeds; soaking the sterilized seeds in solution of potassium permanganate in a ratio of potassium permanganate to water of 1:500 for 10 minutes; cleaning the soaked seeds with water; and soaking the cleaned seeds in 10 percent solution of trisodium phosphate for 5 to 10 minutes for disinfecting; and mixing the soaked seeds by using lactobacillus. No chemical fertilizer or pesticide is used in a planting process, so that the produced vegetables are not polluted. Actinomycetes and the lactobacillus are used in the seedbed seedling raising step, the fertilizer applying and uniform plowing step and the field management step, so that vegetable root rotting can be prevented and the infestation of plant diseases and insect pests to root systems is reduced.
Owner:蒋德云
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