301 results about "Lactobacillus brevis" patented technology

Use of an association of lactobacilli for preparation of a pharmaceutical composition for treatment of vaginosis and vaginitis. Said bacteria association comprises the Lactobacillus brevis and Lactobacillus salivarius subs. salicinius species, possibly in combination with one or more species selected from Lactobacillus salivarius subs. salivarius, Lactobacillus jensenii, Lactobacillus catenaforme, Lactobacillus minutus and Lactobacillus gasseri.A pharmaceutical composition comprising said association of lactobacilli adapted for treatment of vaginosis and vaginitis.A method of treating vaginosis and vaginitis based on administration of said pharmaceutical composition.

A process for preparing high-activity bacterial product used directly to prepare the pickled vegetables includes such steps as respectively culturing three bacteria including lactobacillus plantarum, lactobacillus brevis, etc. in vegetable juice, oscillating culture while dripping NaOH solution to control acidity, centrifugal concentrating, adding freeze-drying protectant, vacuum freeze-drying to obtain their bacterial products, and proportionally mixing them with prepared yeast.

A process for preparing the multi-vitamine multi-enzyme high-protein microbial preparation by the solid fermentation of multiple bacterial strains includes such steps as preparing seed culture media, respectively inoculating reticularia, torula yeast, glutamic corynebacteria, Bacillus subtitis, Aspergillus niger, etc into said seed culture media, culturing at 30-35 deg.C for 15-18 hr, inoculating them into the solid culture medium, fermenting at 33+/-0.5 deg.C for 70-80 hr, and fast drying. Its can be used as the feed containing living microbes, microbial enzymes, vitamines, etc.

The invention provides a preparation method of a kimchi fermenting agent and a fermenting bacterium powder. The preparation method comprises the steps: activating strains of lactobacillus plantarum, lactobacillus brevis, lactobacillus pentosus and lactobacillus paracasei; preparing an enrichment medium; carrying out enrichment culture on the activated strains; centrifugally concentrating the kimchi fermenting agent; preparing a protective agent; and carrying out spray drying on the kimchi fermenting agent and the protective agent. The kimchi fermenting agent and the fermenting bacterium powder prepared by using the method can be used for effectively reducing nitrite in kimchi; a vegetable generally used as kimchi is selected as the enrichment medium, so that not only can lactic acid bacteria be effectively proliferated, but also the enrichment medium has the characteristics of natural green and no addition of other chemical reagents; a spray drying method is used as a drying way for preparing the fermenting bacterium powder, so that the production cost can be effectively reduced.

The invention provides a composite active bacterial preparation which is used for aquatic products and has the water improving and fertilizing functions and a preparation method thereof by applying a modern bioengineering technology mainly for the problem that in existing aquaculture, the water quality of a pond is poor. The composite microecological preparation is prepared by mixing bacillus subtilis, bacillus megatherium, bacillus amyloliquefaciens, bacillus licheniformis, enterococcus faecium, lactobacillus brevis, lactobacillus plantarum, lactococcus lactis and saccharomyces cerevisiae through liquid-submerged fermentation. In the liquid preparation, microorganisms are in a dormant state and are stable and easy to preserve, after the preparation is put into water, the dormant strains can quickly resuscitate, harmful substances such as nitrite nitrogen and ammonia nitrogen in the water are quickly decomposed, good algae growth is facilitated, harmful algae reproduction is inhibited, and therefore the purpose of improving the water quality of the culture water is achieved.

The invention relates to a composite starter for sourdough steamed buns. The composite starter is a composition of fermentation strains including saccharomyces cerevisiae, lactobacillus plantarum and lactobacillus brevis, wherein the bacterial number ratio of the saccharomyces cerevisiae to the lactobacillus plantarum to the lactobacillus brevis is (1 to 10): (1 to 5): 1. According to the composite starter for the sourdough steamed buns, which is disclosed by the invention, a strain is separated from the traditional sourdough, and a natural bacterium mixing system of the traditional starter is simulated, thus the traditional unique and abundant flavour can be given to the steamed buns, and the defect of insufficient flavour of the existing starter is made up; and the flavour and taste of the steamed buns can be improved, and the functions of increasing the nutritional value of the steamed buns and prolonging the shelf life of products are further realized due to the existence of lactic acid bacteria. The composite starter disclosed by the invention is simple in production procedures, the microbial inoculum is high in fermentation activity, and the steamed buns are stable in quality.

The invention relates to pickled vegetable salt containing single or compound lactobacillus and a preparation method thereof, belonging to the field of biotechnology and food. The pickled vegetable salt is prepared by salt, glucose, single or compound lactobacillus, calcium lactate and compound spices, wherein the single lactobacillus is selected from lactobacillus. plantaerun, lactobacillus. brevis, lactobacillus. fermentium, lactobacillus. coryniformis, lactobacillus. buchneri, lactobacillus. casei or leuconostoc. mesenteroides; and the compound lactobacillus is a mixture formed by two or more above single lactobacillus according to any weight ratio. The pickled vegetable salt prepared by the invention not only can be used for initially preparing pickled vegetable salt water, but also can supplement lactobacillus and nutrients formed by lactobacillus growth and the products while supplementing salt in the process of vegetable pickling and then keep the content of lactobacillus in the pickled vegetables at a higher level, and the prepared pickled vegetables have good mouthfeel and meet the requirement during preparing the pickled vegetables by people in different regions.

The invention discloses a method for inoculating lactobacillus to rapidly reduce nitrite content in pickles, comprising inoculating lactobacillus seed liquor that is activated and intermediately cultured in salt water for fermenting pickles, the method is characterized in that the lactobacillus seed liquor comprises Lactobacillus plantarum seed liquor, Lactobacillus brevis seed liquor and lactobacillus casei seed liquor in volume ratio of 1-3: 1-3: 1-3. The nitrite content in pickles prepared through the method can be obviously reduced; and the sensory quality is close to traditional fermented pickles. The product of the invention is simple to prepare and broad in application prospect, the fermentation period is shortened on the basis of traditional fermented pickles and the food safety of the traditional pickles is obviously improved; therefore, the product of the invention has positive significance for realizing standardized and modernized production of the pickles.

The present invention provides a composition comprising an effective amount of Lactobacillus plantarum CECT 7481 and Lactobacillus brevis CECT 7480. Said strains exhibit various functional properties that make them suitable for their use in the improvement of oral health. Such properties include not only good antagonistic properties against oral pathogens, but also the ability to colonize the oral cavity and a low acidification profile. The invention also provides for the use of said composition as a probiotic and/or a medicament for oral health applications as well as products containing said composition.

The invention discloses high-concentration chemical sewage composite inocula. The high-concentration chemical sewage composite inocula comprise, by weight, 180-220 parts of bacillus cereus, 150-160 parts of bacillus circulans, 75-85 parts of Exiguobacterium acetylicum, 90-120 parts of bacillus coagulans, 150-170 parts of pseudomonas aeruginosa, 20-25 parts of micrococcus luteus, 120-140 parts of thiobacillus thiooxidans, 180-230 parts of rhodococci, 20-30 parts of lactobacillus brevis, 50-65 parts of paracoccus denitrificans, 95-112 parts of alcaligenes faecalis, 110-125 parts of pseudomonas putida, 100-130 parts of enterobacter aerogenes, 280-320 parts of beer yeast and 140-160 parts of lactobacillus fermenti. All strains of the composite inocula reasonably cooperate with each other, produce synergistic effects, do not produce antagonism, have a high survival rate, is suitable for one step addition and fast forms dominant bacterial community. The high-concentration chemical sewage composite inocula have unique treatment effects on high-concentration chemical sewage, have a COD clearance rate of 94.17%, reduce an operation cost and promote qualified discharge.

The invention discloses an acetic acid type pickled Chinese cabbage composite leavening agent, a preparation method thereof and an application, and belongs to the technical field of vegetable processing. The acetic acid type pickled Chinese cabbage composite leavening agent mainly comprises bacterial powder and calcium chloride; and the bacterial powder consists of acetobacter pasteurianus, leuconostoc mesenteroides, lactobacillus plantarum, lactobacillus brevis, lactobacillus buchneri and lactobacillus acidophilus. The leavening agent has the advantages of high activity, good taste, convenience in use and reliable quality. The viable count of the acetobacter pasteurianus, the leuconostoc mesenteroides, the lactobacillus plantarum, the lactobacillus brevis, the lactobacillus buchneri and the lactobacillus acidophilus reaches 1010cfu/g. After being fermented by the acetic acid type pickled Chinese cabbage composite leavening agent, Chinese cabbages contain lactic acid which tastes soft, and also contains flavor substances such as acetic acid tasting sour, and the taste of the Chinese cabbages which are fermented by the acetic acid type pickled Chinese cabbage composite leavening agent is the same with that of pickled Chinese cabbages which are fermented naturally by the traditional method.

The invention relates to a method for integrated detection of nine beer-spoilage bacteria, belongs to the technical field of beers. According to the method, nine beer-spoilage bacteria of Lactobacillus brevis, Lactobacillus casei, Lactobacillus coryniformi, Lactobacillus plantarum, Lactobacillus paracollinoides, Lactobacillus lindneri, Pediococcus damnosus, Pediococcus inopinatus and Pediococcus clausenii are amplified simultaneously at one time by using a ninefold PCR; and then products amplified by the ninefold PCR is separated through capillary electrophoresis. A primer SEQIDNO. 1-18 is used in the multifold PCR reaction. The high throughput and semi-quantitative analysis method for detection of contamination microorganisms in the beer has important significance in aspects of the detection and traceability of the beer-spoilage bacteria.

The invention discloses cloning, expression and application of a Lactobacillus brevis glutamate decarboxylase gene. The gene is derived from Lactobacillus brevis CGMCC No.1306, and is obtained by amplifying a Lactobacillus brevis genome DNA through PCR (polymerase chain reaction); and the full length of the gene is 1407bp. BamH I and EcoRI restriction enzyme recognition sequences are respectively added to both ends of the gene; and the gene is connected with pET-28a(+) which is digested by the same restriction enzymes, and is converted into colibacillus expression host bacteria BL21 (DE3), thereby realizing the recombinant expression in the colibacillus; and the molecular weight of the expression product glutamate decarboxylase is 53538.6Da. The recombinant glutamate decarboxylase, or the engineering bacteria for expressing the recombinant glutamate decarboxylase can convert L-glutamic acid or salt thereof into gamma-aminobutyric acid by decarboxylation, and has the advantages of high conversion efficiency, high product purity and high production efficiency.

The present invention discloses one kind of gamma-aminobutyric acid producing lactobacillus brevis and its use. The lactobacillus brevis has preservatioin number of CGMCC No. 1306; exhibits pairs or chains; and has no motion, no spore, small colony and smooth surface. It belongs to Gram positive bacteria and facultative anaerobe, and may be used in producing gamma-aminobutyric acid. By means of biological synthesis process, the high activity glutamate decarboxylase connected in the lactobacillus brevis and sodium L-glutamate as substrate, the sodium L-glutamate is decarboxylated to produce gamma-aminobutyric acid and CO2. Thus produced gamma-aminobutyric acid is safe in food level.

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 discloses a method for quickly qualitatively and quantitatively detecting harmful bacteria in beer breweries by applying fluorescence in situ hybridization and fluorescent microcolony combined technology. The method comprises steps of: preparing sample solution and a culture medium; performing fluorescent microcolony and fluorescence in situ hybridization experimental operation; andobserving by using a fluorescence microscope, counting, and qualitatively and quantitatively analyzing the harmful bacteria in the production process of the beer breweries according to fluorescent probes and excited fluorescence with different colors of a carboxyfluorescein diacetate (CFDA) dye. The invention also discloses two specific probes, which are respectively a probe for detecting Lactobacillus brevis, namely 5'-TAGCCGGTGTAACCCTGACTCTG-3' of which one end is marked by Cy3, and a probe for detecting micrococcus tetragenus, namely 5'-GAGATTAGGAAGAACACCAGTGGCGAA-3' of which one end is marked by Cy3. By combining two methods, phenomena that the fluorescence in situ hybridization is difficult to quantitate bacteria and experimental results are easy to show false negative and false positive are avoided, and the problem that the fluorescent microcolony technology cannot qualitatively analyze the bacteria is also solved. Therefore, the requirement on quick detection and qualitative and quantitative requirements for the production of the beer breweries are met.

The invention discloses a preparation method for a Szechuan pickled tuber vegetable fermentation composite microbial agent. The microbial agent comprises microbe powder 1, microbe powder 2 and microbe powder 3; the microbe powder 1 is prepared by inoculating 10L of Bacillus coagulans CICC 10144 strain culture solution in a logarithmic metaphase into a 1,000L airlift fermentor for high-density culture; the microbe powder 2 is prepared by inoculating 10L of Leuconostoc mesenteroides CGMCC 1.20 strain culture solution in a logarithmic metaphase into a 1,000L fermentor for culture; the microbe powder 3 is prepared by inoculating 5L of Lactobacillus plantarum CICC 6067 culture solution, 5L of Lactobacillus brevis CICC 6042 culture solution and 5L of Pediococcus acidilactici CGMCC 1.4 culture solution in a logarithmic metaphase into a 1,000L fermentor for co-culture; and the three kinds of microbe powder are mixed in a ratio of 2:5:5 and the mixture is subjected to vacuum packaging to form the Szechuan pickled tuber vegetable fermentation composite microbial agent. The problem that a microbial agent for producing Szechuan pickled vegetables at present is lacked is solved, and productioncontrollability and standard operation for industrially producing the Szechuan pickled vegetables are realized.

The invention discloses a method for preparing GABA (gamma-aminobutyric acid) by using a biotransformation method, and belongs to the technical field of preparation of GABA. The method comprises the following steps: adopting lactobacillus brevis CGMCC NO.3414 as an original strain; carrying out enrichment culture and thallus collection; resuspending the thallus in a scientifically compounded buffer solution of a mixture of L-sodium glutamate and glutamic acid; adding Na2B4O7.10H2O or MgSO4 having relatively strong activation for the endoenzyme generated by the strain, so as to enable the activity of endoenzyme to be maximally given into play; catalyzing and converting the mixture of L-sodium glutamate and glutamic acid into GABA, wherein the content of GABA in the conversion solution is 45.74-202.18 g/L, the molar conversion rate of the substrate is 95.92-99.75%, and the thallus can be repeatedly used for 8 times. According to the method, the product quality and yield are improved, the environment is protected, the method is relatively good in economic and social benefits and applicable to scale production, and industrial popularization is facilitated.

Six hop acids are common to hops and beer: alpha acid, beta acids, isoalpha acids, rho-isoalpha acids, tetrahydro-isoalpha acids, and hexahydro-isoalpha acids. The six hop acids were tested to determine which were the most effective in inhibiting the growth of bacteria common to fuel ethanol production. The bacteria used in the tests were Lactobacillus brevis and Lactobacillus fermentum. The minimum inhibitory concentrations (MIC) of the hop acids were determined using MRS-broth. Molasses mash and wheat mashes were used as the growth media for the fermentations. In all cases the hop acids controlled the growth of these two lactobacillus bacteria with tetrahydroisoalpha acid, hexahydroisoalpha acid, and isoalpha acid killing the most bacteria at the lowest MIC. Treating yeast propagators, steep tanks, and fermenters with a minimum inhibitory concentration of hop acids will stop bacteria growth, increase ethanol yields and avoid the need for antibiotics.