16 results about "Lactobacillus curvatus" patented technology

The invention relates to a composite strain leavening agent and application thereof in baking cake making. The composite strain leavening agent is composed of six microorganisms according to a specific ratio, including saccharomyces cerevisiae, lactobacillus rolfsii, lactobacillus curvatus, lactobacillus plantarum, acetic acid bacteria and associated lactobacillus casei, the optimal volume ratio of fresh and wet thalli of all the strains is 1: 0.3: 0.2: 0.1: 0.2: 0.2, and the viable count of all the strains is larger than or equal to 1.0 * 10 < 7 > CFU / g. According to the composite strain leavening agent, through the synergistic effect of a specific flora combination, the dual technical effects are achieved in the baked cake making process, on one hand, metabolites of different strains act together, and the texture characteristics of dough are remarkably improved; and on the other hand, various flavor substances generated by the composite flora endow the baked cakes with unique flavor characteristics. The method is of great significance in realizing industrial production of traditional leavening agent fermented food, inheriting ethnic diet culture and promoting and developing ethnic spirit.

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.

The present application provides a strain of Latilactobacillus curvatus and its application for reducing the odor of sheep milk products, the disclosed strain is classified as Latilactobacillus curvatus, the preservation number is CGMCC NO.31084, and the preservation date is June 26, 2024. The strain involved in the present application has the effect of reducing the odor of milk products related fatty acids such as caproic acid, caprylic acid and capric acid, and can be applied in the preparation of fermented sheep milk, cheese, milk powder and other milk products, and more flavor substances can be produced. The present application has important significance for reducing the odor of sheep milk, meeting the needs of more consumers, developing new sheep milk products, and is beneficial to creating more profits for dairy enterprises, and has a wide application prospect.

The invention belongs to the technical field of bioengineering, and discloses a specific identification primer and method for lactobacillus curvatus in human intestinal tracts and application. The identification primer comprises an upstream primer COG3825F1 and a downstream primer COG3825R1, the nucleotide sequence of the upstream primer COG3825F1 is 5 '-GTCACAACAAGACCGATTT-3', and the nucleotide sequence of the downstream primer COG3825R1 is 5 '-CTGTTTCTACAACTTGTGCT-3', and the nucleotide sequence of the upstream primer COG3825F1 and the nucleotide sequence of the downstream primer COG3825R1 are 5 '-GTCACAACAAGACCGATTT-3'. The specific COG3825 gene of the lactobacillus flexus is screened to serve as a target sequence design primer, and PCR, gel electrophoresis and qPCR verification show that the primer has extremely high specificity and sensitivity and can accurately distinguish the lactobacillus flexus from the related lactobacillus and other common intestinal bacteria under the complex micro-ecological background of the human intestinal tract; the identification method based on the primer is easy and convenient to operate and accurate in result, qualitative and quantitative detection of the lactobacillus brevis in human intestinal samples, food samples and other environment samples can be achieved, and important technical support is provided for related research, application development and micro-ecological monitoring of the lactobacillus brevis.

The invention provides application of lactobacillus brevicornu and a fermentation composition thereof in hangover alleviating and liver protection, and relates to the technical field of biological fermentation, the lactobacillus brevicornu is lactobacillus brevicornu, the strain number of the lactobacillus brevicornu is KMHD10-222, and the registration number of the lactobacillus brevicornu in the China General Microbiological Culture Collection Center is CGMCC No. 32358. Traditional Chinese medicine substrates can be fermented, and the hangover-alleviating and liver-protecting effects of fermentation products are enhanced. The content of rare ginsenoside, total polysaccharide, total flavone, total phenol, puerarin, daidzein and dihydromyricetin of the lactobacillus brevis KMHD10-222 fermentation substrate extracting solution is increased, the effects of promoting ethanol metabolism and improving the alcoholic liver disease can be improved, and the effects of dispelling the effects of alcohol and protecting the liver are achieved.

The invention relates to the field of food processing, and discloses fermented beef jerky based on glycosylation modification and fishy smell removal and a preparation method thereof.The preparation method comprises the steps that beef is pretreated and then mixed with pickling materials, the mixture is tumbled and pickled and fermented at the same time, and then the fermented beef jerky is obtained through air drying and baking, wherein the pickling materials comprise salt, sugar, spices, a flavoring agent and a compound fermentation solution, the compound fermentation solution comprises lactobacillus curvatus, pediococcus pentosaceus, xylose glucococcus and staphylococcus carnosus, the fermentation temperature is 28-32 DEG C, and the fermentation time is 2-5h. According to the method, the beef is fermented by using the compound flora, so that the fermentation time can be shortened, the growth of putrefying microorganisms can be inhibited, and the taste of the beef is improved. The possibility of protein and fat corruption caused by endogenous corruption microorganisms is reduced, and the generation of toxic substances such as nitrite and nitrate is reduced, so that the safety of the quality of the dried beef product is improved. The sugar used in the invention comprises plant polysaccharide and sugar substitute, and is subjected to glycosylation reaction with the beef product to remove fishy smell and enhance aroma. Spices such as lemons and citronella are also added into the pickling materials, so that the flavor of the beef jerky is further improved.

The present disclosure discloses a processing method of lactic acid fermented food, including: performing a first mixing step by combining food raw materials with sodium chloride to create a first mixture; performing a second mixing treatment on the first mixture and a food acid to obtain a second mixture; performing a fermentation treatment on the second mixture using lactobacillus to obtain the lactic acid fermented food, wherein a content of the sodium chloride ranges from 5% to 7% by mass based on the mass of the food raw materials; a pH value of the second mixture is lower than or equal to 3.8; and the lactobacillus includes Lactobacillus plantarum and / or Lactobacillus curvatus. The method of the present disclosure has low initial salinity, low gas production and short fermentation period and is beneficial to large-scale production.

The present invention relates to a cosmetic composition for improving the skin condition comprising nicotinamide mononucleotide (NMN). Specifically, the present invention provides a composition comprising a sponge microneedle, a lactic acid bacteria exosome, and ceramide in a weight ratio of 0.6: 3.0: 0.01, the lactic acid bacteria exosome being obtained by culturing a Lactobacillus curvatus GFC-AM5 strain (Concentration Number: KCCM12245P) at 37 DEG C for 20 hours and then concentrating the strain by 40 times or more, and the ceramide being a mixture of the sponge microneedle, the lactic acid bacteria exosome, and the ceramide. Wherein the nicotinamide mononucleotide (NMN) is contained in an amount of 0.001 to 3% by weight relative to the total weight of the composition. The sponge microneedle promotes transmission of effective components by forming a microchannel on the skin surface, the exosome provides a cell signal transduction function, the NMN promotes cell energy metabolism by activating an NADbiosynthetic pathway in skin cells, so that cell proliferation and regeneration are enhanced, and the ceramide provides a function of strengthening a skin barrier. Accordingly, the composition of the present invention can simultaneously achieve the effects of improving skin barrier, activating cells and promoting wound healing, and can be applied to various cosmetic formulations.

The invention provides a low-acid-yield lactobacillus curvatus strain for meat product fermentation, the strain is preserved in the China Center for Type Culture Collection, and the preservation number of the strain is CCTCC NO: M2023415. The strain has good fermentation performance, has excellent performance in the aspects of reducing acidity and harmful substance content and improving sensory quality and food safety, and shows high practical value in fermentation application of low-acid meat products.

The invention provides application of lactobacillus brevis and red ginseng fermented by the lactobacillus brevis in tumor resistance and relates to the technical field of biological fermentation, the lactobacillus brevis is lactobacillus brevis, the strain number of the lactobacillus brevis is KMHD10-222, the registration number of the lactobacillus brevis in the China General Microbiological Culture Collection Center is CGMCC No. 32358, and the number of the lactobacillus brevis is KMHD10-222. The lactobacillus brevis KMHD10-222 can produce cellulase and pectinase, can be used for fermenting red ginseng, can obviously improve the content of various rare ginsenosides in the red ginseng and the dissolution rate of the red ginseng extract, improves the effective active ingredients in the red ginseng extract, and improves the anti-tumor effect of the red ginseng extract. The technical problem that a probiotic capable of efficiently converting various rare ginsenosides is lacked in the prior art is solved.

The application discloses a strain of lactobacillus curvatus with antioxidant capacity and an application, and the Latin name of the lactobacillus curvatus is Latilactobacillus curvatus, the independent number is FFZZH5L, and the preservation number is GDMCC NO: 63463. The lactobacillus curvatus is screened from household self-made pickled fermented foods in multiple regions in Anhui province, has good antioxidant capacity, and can effectively promote the increase of antioxidant enzyme activity in the body. Better gastrointestinal environment adaptation capacity increases the opportunity of the lactobacillus curvatus to be planted in the gastrointestinal tract of the human body and to play a probiotic role, and the acid, alkali and salt resistance is good in fermented pickles and yogurts, and the lactobacillus curvatus can be used as a fermentation starter of pickled foods and dairy products. The strain is sensitive to a plurality of antibiotics, has safety, and can also be used as a feed additive together with antibiotics not sensitive to the strain. The lactobacillus curvatus has no toxic side effects, can be used as health foods or medicines to improve the immunity of the body, resist aging, beautify, and regulate intestinal flora and the like.

The invention discloses a compound lactic acid bacteria composition and application thereof, and belongs to the technical field of microbial medicine. The compound lactic acid bacteria composition is prepared from lactobacillus plantarum (Lactobacillus plantarum) HMPM1006C and lactobacillus curvatus (Lactobacillus curvatus) HMPM1403C, and the ratio of the viable count of the lactobacillus plantarum (Lactobacillus plantarum) HMPM1006C to the viable count of the lactobacillus curvatus (Lactobacillus curvatus) HMPM1403C to the viable count of the lactobacillus plantarum (Lactobacillus plantarum) HMPM1403C is 1 to (0.1 to 3). Through the synergistic effect of multiple target points, absorption of carbohydrates in the intestinal tract can be delayed, insulin sensitivity can be improved, cholesterol metabolism can be promoted, meanwhile, intestinal flora balance is adjusted, inflammatory response is relieved, improvement on type 2 diabetes mellitus and related metabolic diseases is achieved, and the effect is remarkably superior to that of a single strain; a safe and effective new strategy is provided for prevention and adjuvant treatment of metabolic syndrome, type 2 diabetes and obesity.

The present invention relates to an exosome-stabilized skin-improving cosmetic composition comprising a vitamin complex, which can improve the structural stability of exosomes. The composition comprises bone spicule, lactic acid bacteria exosome, and ceramide in a weight ratio of 0.6:3.0:0.01, the lactic acid bacteria exosome comprising a substance obtained by culturing Lactobacillus curvatus GFC-AM5 strain (deposited number KCCM12245P) at 37°C for 20 hours and concentrating it by 40 times or more. In addition, by including a vitamin complex of two or more selected from the group consisting of vitamin C or a derivative thereof, vitamin E or a derivative thereof, nicotinamide, and panthenol, oxidation of the lipid bilayer of the exosome can be inhibited, and the increase in particle size during storage can be reduced. Thereby, the structural integrity of the exosome can be maintained, thereby preserving the cell signaling function for a long time, and the stabilized exosome is delivered to the inside of the skin through the microchannels formed by the bone spicule, thereby effectively exerting a skin-improving effect.

The invention discloses common turnip solid dry powder as well as a preparation method and application thereof, and belongs to the technical field of common turnip processing. The preparation method of the common turnip solid dry powder comprises the following steps: pretreatment of common turnip, slight fermentation, micro fermentation, drying and crushing. According to the method, a slight fermentation and micro fermentation combined method is adopted, lactobacillus curvatus is utilized in the micro fermentation process, and the finally prepared common turnip solid dry powder can fully preserve the biological activity of common turnip, is convenient to store and take and can be used for preparing medicinal and edible products for resisting fatigue, resisting altitude stress or enhancing immunity.

The present invention relates to a capsule composition for improving a skin condition and a cosmetic composition comprising the same. The capsule composition according to the present invention has a structure including a core part and a shell layer surrounding the core part, wherein the core part contains sponge microneedles, lactic acid bacteria exosomes, and ceramide at a specific weight ratio. The present invention relates to a lactic acid bacteria exosome which can be produced using a substance obtained by culturing and concentrating a Lactobacillus curvatus GFC-AM5 strain (Concentration Number: KCCM12245P), and to a method for producing a lactic acid bacteria exosome which can be produced using a substance obtained by culturing and concentrating a Lactobacillus curvatus GFC-AM5 strain (Concentration Number: KCCM12245P). The shell layer is formed of a polymer matrix, and is designed to disintegrate and release the active ingredient by moisture contact, friction or pH change while protecting the core part from the external environment. Therefore, compared with a non-encapsulated composition, the present invention improves the storage stability of the exosome and increases the transmission efficiency of the active ingredient when applied to the skin, thereby improving cell proliferation and wound healing effects. In addition, the capsule composition can be applied to various cosmetic dosage forms such as face cream, essence, emulsion and powder.

The subject of the application is an edible protective film for protecting ready meals, a method for its production, and a method for protecting ready meals against decomposition. The method for preparing an edible protective film for ready meals comprises preparing a solution containing 96.06% by weight of beef broth, 3.84% by weight of pork gelatin, and 0.07% by weight of a bioprotective Lactobacillus curvatus culture, wherein the beef broth containing 90+ / -5% water, 5+ / -2% protein, and <5% fat is obtained by long-term cooking of bone and meat mass with a bone to meat ratio of 70:30 in water at a temperature of 95°C for a period of 380-410 minutes, and then subjected to sedimentation for 60 minutes and poured into individual packages; then, to produce a film-forming solution, the broth is mixed with pork gelatin and a bioprotective culture and introduced into a spray device in which the solution temperature is maintained constant at 37°C±2°C.The method of protecting a ready meal against decomposition consists in applying a protective film to the ready meal and then tightly sealing it in packaging, wherein the solution at the indicated temperature is sprayed evenly onto the surface of the meal in an amount of 4% by weight of the meal, thereby creating a coating on the meal with a thickness of preferably 2±0.5 mm, maximum 5 mm, in the form of an edible film, the film solidifies by lowering the temperature to 1-6°C. The edible protective film for protecting ready meals is characterized in that it contains a solution containing 96.06% by weight of beef broth, 3.84% by weight of pork gelatin and 0.07% by weight of the bioprotective culture Lactobacillus curvatus, wherein the beef broth containing 90+ / -5% water, 5+ / -2% protein and <5% fat is obtained from beef bone and meat mass with a bone to meat ratio of 70:30.