12 results about "Lactobacillus brevis" patented technology

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.

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.

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.

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.

The application belongs to the field of microbial fermentation and animal nutrition engineering, and discloses a preparation method of a synthetic biological fermentation masterbatch and application of the masterbatch in bamboo grain substitutes. The fermentation masterbatch takes bamboo powder as a main carbon source, is treated through a "directional structure modification + microcapsule coating" strategy, and forms a functional fermentation particle with a core-shell structure. A fermentation system adopts Yarrowia lipolytica, Aspergillus niger, Lactobacillus brevis and Saccharomyces rouxii, realizes the synergistic enrichment of amino acids, polypeptides and short-chain fatty acids through dynamic carbon-nitrogen ratio regulation, and in-situ synthesizes growth-promoting and anti-stress metabolites in the system. After the obtained masterbatch is coated by chitosan-sodium alginate double-layer compounding, directional release can be realized in the small intestine and caecum part, the stability and bioavailability of the fermentation product are significantly improved, and the masterbatch can also be used in a high-fiber bamboo-based feed replacement system, and has good palatability and growth-promoting effect.

The invention belongs to the technical field of food processing, and particularly relates to compound cereal high-fiber rice crust enriched with GABA through fermentation and a preparation method of the compound cereal high-fiber rice crust. The method comprises the following steps: fermenting lactobacillus plantarum and lactobacillus brevis to prepare a compound lactic acid bacteria starter; mixing brown rice flour, whole wheat flour, oat flour, buckwheat flour and germinated brown rice flour with sodium glutamate and glucose, spraying the fermentation suspension for anaerobic fermentation, drying and crushing to obtain a fermented grain base material; respectively dissolving a chlorogenic acid chitosan-carboxymethyl starch copolymer and a cinnamon acylation modified rice bran protein-stevioside compound in warm water to obtain dispersion liquid, and mixing the dispersion liquid with a fermented grain base material, coconut oil, edible salt, konjac powder, inulin and calcium carbonate to prepare dough; and performing tabletting, cutting, steaming, segmented baking, cooling and nitrogen-filled packaging. The gamma-aminobutyric acid content and the dietary fiber level of the rice crust are remarkably improved, the taste and the antioxidant stability are improved, and the product is crisp and delicious and is suitable for functional food development.

The application provides a feed additive for promoting growth of shrimps and crabs, a feed and application thereof, and belongs to the technical field of aquaculture. The feed additive is prepared from cladocerans as core components in combination with a probiotic compound (Saccharomyces cerevisiae, Bacillus velezensis and Lactobacillus brevis). The cladocerans contain rich high-quality proteins, balanced essential amino acids, various vitamins, minerals and natural chitin, and the nutritional composition is highly matched with the growth demand of shrimps and crabs. The feed additive can improve the food attraction, digestion and absorption rate and nutritional value of the basic feed, effectively promote the growth speed of shrimps and crabs, improve the weight gain rate and feed conversion rate, and simultaneously improve the immunity and disease resistance of shrimps and crabs.

This invention provides *Lactobacillus brevis*, *Lactobacillus brevis* inoculum, a compound biological deodorant, its preparation method, and its application, relating to the field of microbiology. Specifically, the *Lactobacillus brevis* is *Lactobacillus brevis* (…). Lactobacillus brevis Lb-sj 001, with accession number CGMCC No. 36908. This invention provides a bacterial agent containing this *Lactobacillus brevis*, as well as the application of the strain and the bacterial agent in the preparation of deodorants, antibacterial agents, or acaricides. It also provides a composite biological deodorant containing *Lactobacillus brevis* Lb-sj 001 and *Lactobacillus plantarum* LP-sj. *Lactobacillus brevis* Lb-sj 001 is a multifunctional deodorizing strain that, while exhibiting excellent deodorizing effects, also inhibits bacteria and kills mites, making it particularly suitable for the development and application of pet deodorants. This invention overcomes the shortcomings of current deodorizing strains, which typically have relatively limited functionality and practicality.

This invention provides a composition containing lactic acid bacteria and its use in lowering dihydrotestosterone and improving hyperandrogenemia. The composition can lower dihydrotestosterone and improve androgenemia. The lactic acid bacteria comprise *Lactobacillus helveticus* GKS3, *Lactobacillus brevis* GKL9, *Lactobacillus johnsonii* GKJ2, *Pediococcus acidilactici* GKA4, or a combination thereof.

The application relates to the technical field of probiotics, and discloses probiotic protein powder for promoting sleep. A preparation method comprises the following steps: co-fermenting protein raw materials and GABA-producing Lactobacillus brevis starter, stopping fermentation when the final pH value of fermentation is controlled to be reduced to 4.5-5.5, collecting the fermentation product and drying the fermentation product to obtain the probiotic protein powder. Through regulation of the final pH value of fermentation, the application realizes accurate control of the fermentation degree, guarantees the GABA yield, and retains the structural integrity of 500-3000 Da active peptides generated by hydrolysis of the protein raw materials, so that the fermentation product contains high-content GABA and high-proportion active peptides, the two coexist, respectively activate GABA A receptors and up-regulate GABA A receptor genes and protein expression, form a double synergistic mechanism of rapid activation and long-term regulation, and improve the overall sleep-promoting activity. The probiotic protein powder prepared by the application can effectively improve sleep quality, prolong sleep time and shorten sleep latency, and is suitable for the fields of functional food or health products.

The application discloses a Lactobacillus brevis, a bacterial agent and application of the Lactobacillus brevis and the bacterial agent in salt-reduced pepper fermentation, a fermented food and a preparation method thereof, relates to the technical field of microorganisms, and the taxonomic name of the Lactobacillus brevis SAAS-B-MRS-202061-1 is Levilactobacillus brevis, is preserved in the Guangdong Microbial Digital Culture Collection Center, and the preservation date is April 27, 2026, and the preservation number is GDMCC No: 68156. The bacterial agent is composed of the Lactobacillus brevis, the live bacterial concentration is 1.0x10 8 ~1.0x10 9 CFU / mL. The Lactobacillus brevis screened in the application can produce high yields of octanol, and the Lactobacillus brevis can be applied to salt-reduced fermented peppers to improve the flavor of the salt-reduced fermented peppers, increase the fruit aroma of the salt-reduced fermented peppers, and stabilize the product flavor variety.