60 results about "Lactobacillus brevis" patented technology

The invention discloses a traditional Chinese medicine and probiotic composition and application thereof, and belongs to the technical field of medicines. The composition is prepared from a traditional Chinese medicine extract and lactobacillus brevis DMU22441 (the preservation number is CGMCC No.65301), wherein the traditional Chinese medicine extract is prepared from fructus gardeniae, rhizoma phragmitis and flos sophorae according to the mass ratio of 1: 1: 1. The traditional Chinese medicine extract is prepared through an ethanol extraction method, and the viable count of probiotics is 10 < 9 > CFU / day. According to the composition, through a three-in-one synergistic mechanism of inhibiting synthesis, promoting excretion and regulating flora, the serum uric acid level is remarkably reduced, renal function impairment is improved, and intestinal flora imbalance is regulated. The invention provides an efficient and safe multi-target solution for the treatment of hyperuricemia and complications thereof, and has significant clinical application value.

The present disclosure relates to an anti-fatigue Lactobacillus composition. The anti-fatigue Lactobacillus composition, which includes at least one of Lactobacillus brevis GKEX, Lactobacillus plantarum GKK1 and Lactobacillus johnsonii GKJ2 as an active ingredient, administered to a healthy subject for a continuous period of time, can significantly improve fatigue-related biochemical indices and prolong aerobic exercise time to exhaustion, and thus can be used as an active ingredient for preparation of various compositions for anti-fatigue and / or improving athletic ability.

The invention provides lactobacillus breviscapus for dispelling effects of alcohol and protecting liver and application thereof, and relates to the technical field of biological fermentation, the lactobacillus breviscapus is lactobacillus breviscapus, the strain number of the lactobacillus breviscapus is KMHD10-222, the registration number of the lactobacillus breviscapus in the China General Microbiological Culture Collection Center is CGMCC No.32358, and the number of the lactobacillus breviscapus in the China General Microbiological Culture Collection Center is KMHD10-222. The degradation rate of the lactobacillus brevicornu KMHD10-222 to ethanol with the concentration of 3% reaches 36.05%, the degradation rate of the lactobacillus brevicornu KMHD10-222 to ethanol with the concentration of 7% reaches 19.74%, and the lactobacillus brevicornu KMHD10-222 can degrade ethanol; the lactobacillus brevis KMHD10-222 microbial inoculum has the effect of relieving the acute alcoholic liver injury. The technical problem that in the prior art, probiotics capable of degrading ethyl alcohol and having the effects of dispelling the effects of alcohol and protecting the liver are lacked is solved.

Provided is a glucuronidase activator containing, as an active ingredient, Levilactobacillus brevis (Levilactobacillusbrevis) strain I-3141 (accession number: CECT 7480).

The present application relates to the field of agricultural microorganism technology, and discloses a strain of starch-degrading Levilactobacillus brevis AM515, which has a preservation number of CGMCC No. 33115, and the strain can have a degradation or structural modification capacity on corn starch in an anaerobic silage fermentation environment with a pH of 3.5-4.2. Development and application of a strain of Levilactobacillus brevis for improving in-vitro digestibility of whole-plant corn silage starch, the provided Levilactobacillus brevis AM515 (CGMCC No. 33115) is a functional strain directly screened from a silage environment. It can not only produce acid quickly like traditional lactic acid bacteria and dominate silage fermentation, but also has the ability to survive stably in a harsh low-pH (3.5-4.2) and anaerobic silage environment, degrade the starch content in corn silage feed, and improve the in-vitro digestibility of starch. This overcomes the dual technical obstacles of the difficulty of ordinary starch-degrading bacteria to adapt to the silage environment and the insufficient starch capacity of traditional silage lactic acid bacteria.

The invention discloses a composition with effects of reducing weight and reducing blood fat and application of the composition, and belongs to the technical field of biology. The composition comprises 30%-80% of a probiotic compound and 20%-70% of a raw material containing glycerol glycolipid, the probiotic compound takes lactobacillus reuteri as an essential component, and further comprises any one or more of bifidobacterium, lactobacillus fermentum, lactobacillus fermentum, lactobacillus acidophilus, lactobacillus casei, lactobacillus rhamnosus, lactobacillus brevis and bacillus coagulans. According to the invention, the specific probiotic compound is screened and compounded with the raw materials rich in glyceroglycolipid, and the synergistic effect of the probiotic compound and the raw materials is utilized to improve the weight-reducing and blood fat-reducing effects. According to the composition developed by the invention, the problem of resource waste caused by the fact that raw materials such as nannochloropsis oculata oil rich in glyceroglycolipid cannot be effectively absorbed in the prior art is solved, the nutritional effect of the composition is improved, and the composition has a wide application prospect in the fields of food, health care products and medicines.

The invention provides a lactobacillus brevis strain HBUR51234 as well as a screening method and an application method of the lactobacillus brevis strain HBUR51234. The lactobacillus brevis strain HBUR51234 is specifically the lactobacillus brevis HBUR51234, and the preservation number of the lactobacillus brevis strain HBUR51234 is GDMCC (Graphics Database Microorganism Center) No.65258. The lactobacillus brevis strain HBUR51234 is a lactobacillus brevis strain HBUR51234. The lactobacillus brevis strain HBUR51234 is a lactobacillus brevis strain HBUR51234. The strain can improve the quality and nutritional ingredients of the alfalfa silage, effectively optimizes the storage conditions of the silage, and has the effects of increasing the number of lactic acid bacteria and inhibiting growth of mould, saccharomycetes and some other pathogenic bacteria. According to the method, the agricultural measure requirement that alfalfa is harvested in a field and is directly subjected to silage production can be met, the variety of alfalfa silage is increased, the problems of preparation of high-moisture alfalfa silage and seasonal forage gaps of herbivores in winter and spring are effectively solved, and meanwhile, the resource recycling channel of low-grade and inferior golden-silk jujubes is expanded.

This invention discloses a fermentation method for improving the flavor and stability of old dough, belonging to the field of food technology. The method includes: mixing activated *Candida cruzi*, *Lactobacillus brevis*, *Hansenula polymorpha*, *Yarrowia lipolytica*, and *Saccharomyces cerevisiae* in a specific ratio to obtain a compound bacterial solution; and fermenting coarse grains with this compound bacterial solution to obtain coarse grain steamed buns. This invention employs the synergistic fermentation of five specific bacterial strains. *Lactobacillus brevis* and *Candida cruzi* synergistically optimize the rheological properties of the dough, *Hansenula polymorpha* and *Saccharomyces cerevisiae* synergistically produce rich aroma compounds, and *Yarrowia lipolytica* secretes phytase and cellolytic enzymes to lower the glycemic index. The coarse grain steamed buns prepared by this invention contain 55-65 flavor compounds, and the glycemic index is estimated to be reduced to 48-56, achieving a stable and controllable fermentation process, a low-GI product, and a rich flavor.

This invention relates to a blackcurrant and orange juice mixed soft drink, belonging to the field of beverage technology. The mixed soft drink contains blackcurrant extract, orange juice, white hyacinth bean seed extract, mogrosides, steviol glycosides, etc. The blackcurrant extract is a product with a lower than 5kDa obtained by enzymatic hydrolysis of blackcurrants with hemicellulase and pectinase, followed by sequential enzymatic hydrolysis with nattokinase, fig protease, papain, and glucokinase. The white hyacinth bean seed extract is a product with a lower than 5kDa obtained by trypsin hydrolysis of white hyacinth bean seeds, followed by co-fermentation with Propionibacterium finigense, Lactobacillus brevis, and Bifidobacterium longum. The blackcurrant extract and white hyacinth bean seed extract have excellent anti-fatigue, antioxidant, and immune-enhancing effects, making the mixed soft drink both delicious and healthy.

The invention discloses fermented pickles and a preparation process thereof, relates to the technical field of pickles, and aims to solve the problems of unstable flavor, poor industrial adaptation and high labor cost of traditional pickles. The process comprises the following three steps: S1, mixing glucose, soybean meal enzymatic hydrolysate and other raw materials, carrying out two-step enzymolysis on soybean meal through alkaline protease and flavourzyme to obtain the soybean meal enzymatic hydrolysate, and adjusting the pH value to obtain a flavor base solution; s2, inoculating a mixed bacterium solution containing lactobacillus plantarum, lactobacillus brevis and saccharomycetes, performing anaerobic fermentation, then adding spices, and performing aroma enhancement fermentation in a micro-aerobic environment to prepare a flavor fermentation base solution; s3, putting vegetables into the flavor fermentation base solution for soaking, adding table salt for seasoning, and performing pasteurization to obtain a finished product. The core of the process is that the stable base solution is prepared firstly, and then the vegetables are soaked, the prepared pickled vegetables are bright in color, crisp and tender in taste, coordinated in flavor and high in industrial adaptability, harmful substances can be controlled, nutrition and oxidation resistance are improved, and the defects of a traditional process are overcome.

The invention is applicable to the technical field of microorganisms, and provides lactobacillus brevis DF-19 with high yield of tyramine and application of the lactobacillus brevis DF-19, the lactobacillus brevis DF-19 is preserved in China General Microbiological Culture Collection Center on May 26, 2025, and the preservation number is CGMCC No.33896. The strain DF-19 screened and separated by the embodiment of the invention has efficient tyramine production capacity, is easy to culture, has strong acid and salt resistance, specific metabolism, stable heredity and strong biological safety, and provides a basis for efficient production of tyramine and application and development of related products.

The invention discloses green additive-free low-purine dried bean curds and a preparation method thereof. The preparation method comprises the following steps: S1, pretreating raw materials: cleaning soybeans, and soaking the cleaned soybeans in water; s2, grinding the soaked soybeans into raw soybean milk, heating and boiling the raw soybean milk, and cooling the raw soybean milk for later use; s3, inoculating the compound leavening agent into the cooled soybean milk, uniformly mixing, and fermenting at constant temperature to obtain fermented soybean milk; s4, the fermented soybean milk is sequentially subjected to curdling, forming, after-ripening and drying, and a finished product of the dried bean curd is prepared. The compound leavening agent comprises lactobacillus plantarum, rice koji and lactobacillus brevis. According to the method, lactobacillus plantarum, rice koji and lactobacillus brevis compound flora are used for fermentation, on the premise that no chemical agent is added, efficient degradation of purine and improvement of the oxidation resistance of the dried bean curd are synchronously achieved, the purine content of the product can be reduced to 80 mg / 100 g or below and is reduced by 50% or above compared with traditional dried bean curd, and the product quality is improved. The prepared product has the advantages of low purine, high oxidation resistance and excellent flavor, and is suitable for people with gout and hyperuricemia to eat.

The invention belongs to the field of micro-ecological feed additives, and discloses a leavening agent for whole corn silage. The leavening agent is composed of plant lactobacillus plantarum, lactobacillus brevis, leuconostoc mesenteroides and pediococcus acidilactici, strains of the plant lactobacillus plantarum, the lactobacillus brevis, the leuconostoc mesenteroides and the pediococcus acidilactici are fermented respectively, and then strain fermentation solutions obtained after fermentation are mixed according to the viable count ratio of (1-2): (1-2): (1-2): (1-2) to obtain the composite micro-ecological leavening agent. When the composite micro-ecological fermentation agent is used for whole-plant corn silage fermentation, the pH value can be rapidly reduced, the dry matter content can be increased, and the acid detergent fiber level can be reduced.

The present application belongs to the technical field of feed, and is a fermented feed for ruminants and a preparation method thereof. The fermented feed for ruminants is obtained by fermenting soybean straw and rice straw after being mixed with a fermentation agent. The fermentation agent comprises Lactobacillus plantarum, Pediococcus pentosaceus, Bacillus subtilis and Lactobacillus brevis. It is found that the mixture of the four bacteria has a certain synergistic effect on the fermentation of soybean straw, which can effectively improve the nutritional value of the feed. When the mixture of the four bacteria is used for the fermentation of the mixture of soybean straw and rice straw, the synergistic effect is more obvious, which not only solves the problem of the ensiling utilization of soybean straw, but also improves the nutritional value of the feed, effectively reduces the methane production in rumen fermentation, and can bring the effect of methane emission reduction to the ruminant breeding industry.

The invention relates to medicinal oral liquid of glycosaminoglycan and a preparation method, and belongs to the technical field of biological medicines.The oral liquid adopts glycosaminoglycan-rich collagen peptide, cod collagen oligopeptide powder, skipjack elastin peptide-Y, fish maw oligopeptide powder, fish collagen tripeptide, apple concentrated juice, white birch juice and the like as effective active ingredients, the apple concentrated juice is obtained by sequentially carrying out step-by-step enzymolysis on green apples through bromelain, ficin and trypsin; the white birch juice is obtained by carrying out anaerobic fermentation on white birch juice through lactobacillus brevis and lactobacillus cellosus. All the components are matched for use, so that the food has very good effects of reducing blood fat, increasing bone mineral density, improving immunity, resisting fatigue and the like, and the action effect is rapid and effective.

The application provides a lactobacillus sakei LN-Ls1 with weight loss and lipid-lowering effects and an application thereof, and belongs to the technical field of microorganisms. The lactobacillus sakei LN-Ls1 has a preservation number of CGMCC 30611. The LN-Ls1 strain is preserved in the China General Microbiological Culture Collection Center on May 13, 2024, and the address is No. 1, Beichen West Road, Chaoyang District, Beijing. Based on the strain, the application also provides the use and related products thereof. The lactobacillus sakei LN-Ls1 can significantly reduce body weight, improve blood lipid level and lipid metabolism without affecting food intake, has a remarkable weight loss and lipid-lowering effect, and has a better technical effect compared with existing products, and has good safety and application prospect.

The application provides a rhodioloside production strain and a construction method and application thereof, the strain lacks tyrR, feaB, ldhA, ushA, pykF genes, up-regulates tktA , aroG fbr 、 tyrA fbr、 pgm, galU, gntK the transcription level of a gene, and heterologously introduces a TDC gene from Lactobacillus brevis, a TYO gene from Micrococcus luteus, a ARO10 gene from Saccharomyces cerevisiae, and a ADH6 gene, heterologously introduces a GDH gene from Bacillus and a sugar transferase Oft8gt1 gene from Osmanthus fragrans; the construction method is to reconstruct the metabolic network of Escherichia coli to rhodioloside through metabolic engineering and genetic engineering means, which can effectively utilize glucose to synthesize rhodioloside from scratch, improve the production level of rhodioloside, and lay a solid foundation for the industrialized scale production thereof.

The present invention concerns a novel Levilactobacillus brevis strain with high capacity to produce gamma-amino butyric acid (GABA) under the conditions occurring in the gastrointestinal tract and preparations thereof as well as compositions and products containing the strain or preparations thereof and further the use of the strain and preparations thereof in food, feed, pharmaceutical and cosmetical compositions as well as in personal care products.

The invention relates to the technical field of bioengineering, and discloses a specific identification primer for lactobacillus brevis in human intestinal tracts, a detection method and application. The invention provides a specific primer COG4986F3 / COG4986R3 for identifying lactobacillus brevis, and a conventional PCR (Polymerase Chain Reaction) and real-time fluorescent quantitative qPCR (Quantitative Polymerase Chain Reaction) detection method is established; the primer is designed on the basis of the specific COG4986 gene of lactobacillus brevis, is high in specificity and can accurately recognize a target strain under the background of complex flora in the intestinal tract of a human body; the detection method is easy and convenient to operate, high in amplification efficiency and low in detection limit, qualitative detection can be achieved through conventional PCR, and quantitative analysis can be achieved through qPCR; according to the method, an identification system of the lactobacillus brevis is expanded, a precise tool is provided for intestinal microecology research, food microorganism detection and probiotic preparation quality control, and the method is suitable for detection of human intestinal samples, food and environment samples and has important application value.

The invention discloses a microbial agent for straw fermentation and application thereof, a fermentation method and a product, and belongs to the technical field of straw fermention.The microbial agent is composed of lactobacillus plantarum, lactobacillus brevis, lactobacillus cavings-like and bacillus subtilis. The application refers to application of the microbial inoculum in preparation of feed through straw fermentation. The fermentation method comprises the following step: carrying out anaerobic fermentation on straws by using the microbial agent. When the microbial inoculum is used for anaerobic fermentation of the straws, the quality of the fermented straws can be remarkably improved, components which are difficult to digest by animals in the straws are reduced, the content of crude protein and phosphorus in the feed is increased, the content of NDF is reduced, the palatability of the feed is good, and development and utilization of the abelmoschus manihot straws as forage grass resources are realized.

The invention discloses shampoo containing sodium hyaluronate fermentation filtrate and a preparation method of the shampoo, and particularly belongs to the field of daily cosmetics. The shampoo contains a composition for relieving scalp and nourishing hair, a surfactant, a cationic component, a hair conditioner, a stabilizer, a thickener, a fat-enriching agent, a preservative, a pH regulator, essence and a solvent, the composition contains a sodium hyaluronate fermentation filtrate, a centella asiatica extract, a liquorice extract, a fructus kochiae extract and a drynaria fortunei rhizome extract, wherein the sodium hyaluronate fermentation filtrate is obtained by carrying out compound fermentation on lactobacillus brevis, lactobacillus acidophilus and lactobacillus gasseri. The shampoo provided by the invention can effectively reduce scalp itching, pricking and tightening, significantly relieve scalp, protect scalp health and maintain scalp micro-ecological balance, scalp sensitivity is effectively repaired, and the shampoo has cleaning power and maintenance functions, and is suitable for people with sensitive scalp and damaged hair quality.

The present invention relates to a method for simultaneously producing GABA and low-molecular-weight collagen with a molecular weight of less than 300 Da by using Lactobacillus brevis BJ-20 (KCTC11377BP) and L. plantarum BJ21 (KCTC18911P). A culture medium composition containing GABA and low-molecular-weight collagen, which are prepared according to the preparation method, can exhibit the effects of improving joint function, improving sleep activity, and improving skin condition.

Provided is a Lactobacillus brevis ATIT-054 producing γ-aminobutyric acid (GABA). Further provided are a dry powder made from the Lactobacillus brevis and a use thereof in preparing a composition for scavenging free radicals, inhibiting angiotensin converting enzyme I, inhibiting α-glucosidase, promoting collagen protein production, and for anti-inflammatory and anti-allergic uses.

The invention discloses lactobacillus brevis and an application of the lactobacillus brevis in solid-state fermentation of bunge pricklyash leaves, the lactobacillus brevis is lactobacillus brevis RS3, the lactobacillus brevis is registered and preserved in the China Center for Type Culture Collection on October 20, 2025, and the preservation number is CCTCC NO: M20252257. The lactobacillus brevis is lactobacillus brevis RS3, the lactobacillus brevis RS3 is lactobacillus brevis RS3, the lactobacillus brevis RS3 is lactobacillus brevis RS3, the lactobacillus brevis RS3 is lactobacillus brevis RS3, and the lactobacillus brevis RS3 is lactobacillus brevis RS3 and is preserved in the China Center for Type Culture Collection on October 20, 2025. The 16s rDNA (ribosomal Deoxyribose Nucleic Acid) sequence of the lactobacillus brevis is SEQ ID NO: 1. The lactobacillus brevis RS3 disclosed by the invention is applied to solid-state fermentation of the bunge pricklyash leaves, so that the nutritional value of a bunge pricklyash leaf fermentation product can be improved, the oxidation resistance can be enhanced, the content of anti-nutritional factors such as phytic acid and tannin in the bunge pricklyash leaves can be reduced, and the safety and digestibility of the bunge pricklyash leaves in feed can be improved; meanwhile, organic acid generated through fermentation can prolong the shelf life, generated volatile flavor substances improve the original pungent smell of the bunge pricklyash leaves, the palatability of the bunge pricklyash leaves in the feed is improved, and animal ingestion is facilitated.

The invention relates to the technical field of wine brewing, in particular to a microbial agent and a method for alcohol-malolactic co-fermentation of dry red wine. According to the method, lactobacillus brevis LB-21 and pichia kluyveromyces PK-19 are selected, and malic acid-lactic acid fermentation is synchronously completed in the alcoholic fermentation process. Compared with the traditional sequential fermentation, the method can effectively shorten the fermentation period, and has obvious advantages in the aspects of color and aroma: in the aspect of color, the proportion of polymerized anthocyanin is increased, and the color stability is enhanced; in the aspect of aroma, the accumulation of acetate, fatty acid ethyl ester and phenethyl compounds is promoted, so that the grape wine presents richer flower and fruit aroma. The alcohol-malolactic co-fermentation method established by the invention is stable in fermentation process, can significantly improve the overall quality of the dry red wine, and has a good application prospect.

The application discloses an alcohol dehydrogenase mutant and a method for synthesizing raspberry ketone by using the same. The mutant is obtained by mutating any one or more of positions 144, 145, 190, 40, 17, 64 and 94 of an alcohol dehydrogenase LbADH from Lactobacillus brevis shown in the sequence of SEQ ID NO:1. The application first mutates and screens a substrate binding pocket of LbADH, successfully obtains a mutant with improved catalytic activity for R-dulcitol and S-dulcitol, and realizes efficient catalysis of a single enzyme on two enantiomers. The application also mutates amino acids around an NADP+ binding site of LbADH, enhances the catalytic oxidation activity of the LbADH under high pH conditions, and successfully obtains a combined mutant with high catalytic efficiency under a high pH environment. The application provides a new technical means and solution for the oxidative conversion of 'natural' raspberry ketone.

The invention provides an application of human-derived sake lactobacillus brevis TG035 in preparation of beta-nicotinamide mononucleotide, and belongs to the technical field of microorganisms. The preservation number of the strain TG035 is CCTCC (China Center For Type Culture Collection) NO: M 20252662, and the 16S rDNA (Reverse Deoxyribose Nucleic Acid) sequence of the strain TG035 is shown as SEQ ID NO. 1. The strain has the capability of synthesizing beta-nicotinamide mononucleotide (NMN).

The present application relates to a probiotic composition for reducing the relapse-related symptoms of drug addiction and uses thereof. The probiotic composition uses Lactobacillus brevis strain GKJOY as an effective ingredient, which can effectively reduce the relapse-related symptoms of drug addiction when continuously administered to a subject for a period of time, thereby serving as an effective ingredient and being used for preparing various compositions.

The invention provides fermented cerasus humilis juice and a preparation method thereof, and belongs to the technical field of deep processing of cerasus humilis. The invention provides a preparation method of fermented cerasus humilis juice. The cerasus humilis fruits are used as raw materials, cerasus humilis kernel powder is added in the preparation of cerasus humilis juice, nutritional ingredients of the cerasus humilis fermented juice are increased, and the utilization rate of the cerasus humilis fruits is increased. Lactobacillus plantarum is adopted for fermentation, so that the taste of the cerasus humilis fermented juice is improved, and the functionality is improved; lactobacillus brevis is adopted for fermentation, the effective calcium content is increased, and calcium can be absorbed by the human body more easily. The prepared cerasus humilis fermented juice is good in taste, unique in flavor, rich in content of total phenols and total anthocyanin, improved in oxidation resistance, improved in effective calcium content, easier to absorb by human bodies, free of additional addition of white granulated sugar and cane sugar, green and healthy, and suitable for calcium supplement of people with hyperglycemia.

This invention discloses a strain of *Lactobacillus brevis* and its applications, belonging to the field of food microbiology technology. The invention provides a strain of *Lactobacillus brevis* CHOL1, isolated from sauerkraut. After safety evaluation, this strain is suitable for use in food. It exhibits a strong ability to degrade nitrite and can also react with myoglobin to generate nitrosomyoglobin. Inoculation of this strain into fermented meat products revealed that it can reduce nitrite and nitrosamine residues while improving the color of the meat products. As a starter culture, this strain can improve the quality and safety of fermented meat products and can serve as a natural and effective substitute for nitrite in fermented meat products.