2467 results about "Lactobacillus" patented technology

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.