103 results about "Lactobacillus delbrueckii subspecies bulgaricus" patented technology

The invention provides a method for preparing a traditional Chinese medicine fruit and vegetable enzyme beverage, and relates to the food field. The method comprises the steps: mixing a fruit and vegetable mixture with rock candy according to the mass ratio of 3:(0.5-1.5), placing the mixture in a fermentation tank, and in a sealed state and under a condition of the temperature of 2-30 DEG C, fermenting for 160-200 days, to obtain a fruit and vegetable fermented liquid; mixing the fruit and vegetable fermented liquid with a traditional Chinese medicine decoction liquid, inoculating with one or two or more of lactobacillus delbrueckii subsp.bulgaricus, lactobacillus plantarum subsp.plantarum, yeast and bifidobacterium animalis, and in a sealed state and at the temperature of 35-40 DEG C, fermenting for 3-8 days, to obtain the traditional Chinese medicine fruit and vegetable enzyme beverage. The medicine and food homology and mutual harmony and complementation effects are achieved; the obtained traditional Chinese medicine fruit and vegetable enzyme beverage has the advantages of high total phenol content, high DPPH(.) scavenging rate and high SOD enzyme activity, shows strong antioxidant capacity, can improve the human body gastrointestinal health-care functions, and can be used as a daily drinking health drink.

The invention discloses high-protein brown yoghourt and a preparing method thereof.The preparing method includes the steps that 1, processed milk and reducing sugar mixed liquor is homogenized, sterilized, browned and cooled to obtain brown milk; 2, the brown milk is inoculated with starter culture and then fermented to obtain brown yogurt, wherein strains of the starter culture include lactobacillus delbrueckii bulgaricus subspecies, streptococcus thermophilus and lactococcus lactis diacetyl subspecies; 3, the brown yogurt is cooled, passes through a smooth filter, and then is refrigerated and after-cured.The protein content in the high-protein brown yoghourt is 3.63-6.07%, fat content is 4.02-6.75%, solid content is 17.2-30.9%, the amount of active lactobacillus is larger than 5.78*10<8>-3.69*10<9> cfu/mL, and the acidity is 80-100; the yoghourt is light brown, free of food additives and fine and smooth in mouthfeel, has special flavor of a Maillard reaction, can contain dietary fibers and has high nutrition value.

The invention discloses a preparation method of a tremella fermentation extract and its application. The preparation method of the tremella fermentation extract comprises the following step: tremella undergoes fermentation cultivation by the use of a strain or its culture solution or its suspension so as to obtain a fermentation product, namely the tremella fermentation extract. The strain is at least one of the following strains: zygosaccharomyces rouxii, pasteur yeast, brewer's yeast, wine yeast, acetobacter xylinum, Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus, Bifidobacterium bifidum, lactococcus lactis and enterococcus faecalis. Through experiments, it proves that the tremella fermentation extract prepared by the method contains no chemical components, can be directly used as a finished product of facial mask or essence or toner, is more natural than other existing products in the market and will not have any negative effect on the skin. In addition, smaller components can be obtained by the preparation method in comparison with a common extraction method and the extract is easier to fully absorb by the skin.

The invention discloses a composite strain starter and the preparation method, belonging to the microorganism fermentation field, which is mainly prepared with equivalent lactobacillus delbrueckii Bulgaria subspecies, lactococcus lactis, Leuconostoc mesenteroide, lactobacillus acidophilus, lactobacillus casei, kluyveromyces and brettanomyces. The preparation method is as follow: the strains are optimized and cultivated, and then are respectively fermented, centrifuge-treated, concentrated, added with cell protective agent, and freezed in vacuum. The invention is compounded with various functional strains; the acidophilus milk made by the omposite strain starter has the advantages of original flavor, which has the function indexes close to kefir particle fermentation acidophilus milk, and can be excellent direct distribution kefir starter; the fermented acidophilus milk has strong inhibition effect to pathogenic microorganism, and has good therapeutic effect to gastrointestinal diseases, metabolic disease, hypertension and heart disease.

The invention provides probiotics yoghourt powder and a preparation method thereof. Lactobacillus delbrueckii subsp.bulgaricus, rhamnose lactobacillus, lactobacillus paracasei and streptococcus thermophilus are used as original strains, cultivation of the original strains is enlarged, powder freeze-dried culture is prepared, and composite probiotics starter culture is prepared so as to obtain probiotics starter culture. After nonreactive milk is standardized, white granulated sugar is added according to 6.5% of the weight of the nonreactive milk, and instant milk powder is made through process such as concentration, superhigh temperature instant sterilization and spray drying. 2.5 grams of composite probiotics starter culture is added into each kilogram of the instant milk powder and mixed evenly to be vacuum packaged to make the probiotics yoghourt powder.

The invention discloses a method for producing ethanol fuel from kitchen waste, belonging to the technical field of biology. The invention aims to reduce the environmental pollution of kitchen waste, and change wastes into valuable substances, thereby recycling the kitchen waste. According to the method, the kitchen waste, which contains rich starch, cellulose, fat, protein and the like, is comprehensively utilized with a biological bacterial liquid and an enzyme preparation. The biological bacterial liquid contains Bacillus licheniformis, Bacillus megaterium, Bacillus natto, Bacillus subtilis, Lactobacillus plantarum, Lactobacillus delbrueckii subspecies bulgaricus, Saccharomyces cerevisiae and Pichia pastoris. The enzyme preparation comprises amylase, cellulase, lipase, protease, pectinase and saccharifying enzyme. The method comprises the following steps: fermenting the kitchen waste, biological bacterial liquid and enzyme preparation in a fermentation tank at the constant temperature of 25-32 DEG C for 48-80 hours, distilling the fermentation broth, and rectifying to obtain the ethanol fuel.

The invention provides an industrial production method of an intestinal tract probiotic preparation. The industrial production method comprises the following steps of (1) performing mass culture on lactobacillus casei, lactobacillus rhamnosus, bifidobacterium bifidum, lactobacillus acidophilus, streptococcus thermophilus, lactobacillus delbrueckii subspecies bulgaricus and the like through a fermenter; (2) performing centrifuging and washing with sterile water to obtain wet bacterium paste, and uniformly mixing the wet bacterium paste with a special protective agent in the ratio being 1 to 1;and (3) granulating a mixture of the wet bacterium paste and the protective agent, performing rolling to obtain balls, performing low-temperature vacuum drying, and performing coating so as to obtainthe intestinal tract probiotic preparation. Under the culture condition provided by the invention, probiotics can grow and propagate at high density, the collected wet bacterium paste does not need tobe subjected to freeze drying, the wet bacterium paste is directly subjected to vacuum low-temperature quick drying with the special protective agent, and massive bacterium bodies can be maintained to be alive; and energy resources are saved, and the production cost is reduced.

The invention discloses a yoghourt fermenting agent and a preparation method thereof. The yoghourt fermenting agent consists of two kinds of freeze-dried bacterium powder namely lactobacillus delbrueckii subspecies bulgaricus (Lactobacillus delbrueckii subspecies bulgaricus) NJ 441 and streptococcus thermophilus (Streptococcus thermophilus ) NJ21, wherein the NJ 441 has the main effect of acid production, so that the pH value of the yoghourt obtained through fermentation of the NJ 441, is slightly higher than that of the yoghourt which is obtained through fermentation of lactobacillus delbrueckii subspecies bulgaricus sold in the market, and the differences are reflected in the mouth feel that the yoghourt which is obtained through the fermentation of bacteria disclosed by the invention is sour and soft rather than irritant or strong; fermentation experiments are performed on milk through the NJ21 in a composition, people find that the yoghourt which is obtained through the fermentation of the NJ21 is glutinous and soft in texture and just melts in the mouths, the texture and the mouth feel of the yoghourt are improved, besides, the curding time is short, the production efficiency is improved, and the fermentation cost is reduced.

The invention discloses biologically extracted rose enzyme drink and a preparation method thereof. The product is prepared from the following raw materials in parts by weight: 3-6 parts of dried rosesor 15-30 parts of fresh roses, 10-20 parts of glucose, 5-10 parts of fructose, 6 parts of xylitol, 5-15 parts of Isomaltooligosaccharide, 6 parts of honey, 5 parts of sucrose, 0.02-0.8 part of citricacid, 1-3 parts of a compound stabilizer, 2-8 parts of vitamin C and 0.5-2 parts of complex enzyme preparations. The process comprises the following steps: selecting materials; drying; crushing; leaching; sterilizing; inoculating; fermenting; filtering; and filling and sterilizing. The roses are taken as main raw materials, and probiotics such as saccharomycetes, bifidobacterium, lactobacillus acidophilus, bacillus subtilis, streptococcus thermophilus, lactobacillus delbrueckii subsp. bulgaricus and the like are utilized for performing complex fermentation, so that the rose fragrance drink with a rosy red color is prepared. The drink is excellent in fragrance, fine and smooth in taste, long in aftertaste and bright in color. The preparation method is simple, feasible, readily available inraw materials and convenient for large-scale production.

The invention provides a blueberry fermented product and a preparation method thereof. The method comprises the following steps: (1) cleaning and crushing blueberries, adding water to obtain blueberry liquid, adding pectinase and cellulose, and carrying out enzymolysis so as to obtain enzymatic hydrolysate; (2) adding a carbon source, a nitrogen source and inorganic salt to the enzymatic hydrolysate, inoculating the materials into leuconostoc mesenteroides and fermenting for the first time to prepare first fermentation liquor when the pH value of the fermentation liquid is reduced by over 0.5; (3) adding the carbon source and the nitrogen source to the first fermentation liquor, inoculating the materials into compound lactobacillus, and fermenting for the second time, wherein the compound lactobacillus comprises streptococcus thermophilus, lactobacillus delbrueckii subsp bulgaricus and lactobacillus plantarum so as to obtain second fermentation liquor when the total sugar content of the fermentation liquor is lower than 3wt%; and (4) mixing the second fermentation liquor evenly, centrifuging, homogenizing centrifugal supernate, and sterilizing to prepare the blueberry fermented product. According to the scheme disclosed by the invention, the blueberry fermented product which is relatively low in sugar content, good in mouthfeel and unique in taste can be obtained within a relatively short period of time.

The invention provides a lactic acid bacteria starter, which contains Lactobacillusdelbrueckiisubsp.bulgaricus with a preservation number of CGMCC No. 2922 and Streptomycesthermophilus with a preservation number of CGMCC No. 2915. The lactic acid bacteria starter can perform good lactose degradation capability during a fermentation process of the acidified milk, a combination of Lactobacillusdelbrueckiisubsp.bulgaricus with the preservation number of CGMCC No. 2922 and Streptomycesthermophilus with the preservation number of CGMCC No. 2915 is used for solving the problem of beta-galactosidase vitality and acidogenesis under a conventional fermentation technology, and percent hydrolysis of lactose in an acidified milk can be ensured. The invention also provides the acidified milk prepared by using lactic acid bacteria starter, and a preparation method of the acidified milk.

The invention provides a burdock fermented product and a preparation method thereof. The method comprises the steps of 1) cleaning and crushing burdock, adding water to obtain burdock liquid, and adding pectinase and cellulase for enzymolysis to obtain enzymolysis liquid; 2) adding a carbon source, a nitrogen source and an inorganic salt into the enzymolysis liquid, inoculating leuconostoc mesenteroides for primary fermentation, thus obtaining primary fermentation liquid when the pH value of the fermentation liquid is reduced by more than 0.5; 3) adding a carbon source and a nitrogen source into the primary fermentation liquid, inoculating compound lactobacilli for second fermentation, thus obtaining second fermentation liquid when the total sugar content of the fermentation liquid is less than 3wt%, wherein the compound lactobacilli comprise streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and lactobacillus plantarum; and 4) blending the second fermentation liquid uniformly, centrifuging, and homogenizing and sterilizing the centrifugal supernatant to obtain the burdock fermented product. By adopting the scheme, the burdock fermented product with low sugar content, good mouthfeel and unique flavor can be obtained within a short fermentation time.

The invention provides a biological air freshener and a preparation method thereof and belongs to the technical field of biological fermentation. The preparation method of the biological air freshener comprises the following steps: culturing saccharomyces ellipsoideus, streptococcus thermophilus and a culture medium for 12-48 h at the normal temperature and the normal pressure; adding torula utilis, lactobacillus fermentium, lactobacillus helveticus, bifidobacterium breve and lactobacillus bulgaricus, and culturing for 12-48 h at the normal temperature and the normal pressure; adding saccharomycesmanginii and lactobacillus acidophilus, and culturing for 12-48 h at the normal temperature and the normal pressure; adding bacillus subtilis, and culturing for 12-48 h at the normal temperature and the normal pressure; adding saccharomyces ellipsoideus, streptococcus thermophilus and lactobacillus bulgaricus, and culturing for 14-20 days at the normal temperature and the normal pressure in an oxygen isolated environment to obtain a fermentation liquor. The biological air freshener prepared by the preparation method is prepared by the pure natural materials, causes no irritation to a human body, and can realize decomposition, polymerization, substitution and other functions with various bad smell molecules to remove odor.

The invention relates to the field of microorganism, in particular to a method for preparing ginsenoside Rh2. The method comprises the following steps: taking activated lactobacillus delbrueckii subsp bulgaricus to inoculate MRS (magnetic resonance spectrum) culture medium, adding total ginsenoside; fermenting for 240-248 hours at 37-39 DEG C; collecting fermentation liquor and saponin-glycosidases for reacting at 240-360 hours at 88-92 DEG C; collecting reaction solution for filtration, absorbing the filtrate by using microporous resin and then eluting the absorbed filtrate to by 70 percent ethanol; extracting with 95 percent ethanol; and then filtering, and drying the filtrate to obtain the ginsenoside Rh2. The preparation method is simple to operate, mild for reaction conditions, utilizes the lactobacillus delbrueckii subsp bulgaricus to conduct biotransformation on the total ginsenoside, and saponin-glycosidases to prepare the ginsenoside Rh2, thus being high in transformation rate, being used for preparing a large amount of ginsenoside Rh2, and further realizing the industrialization of the ginsenoside Rh2.

The invention relates to a high-yield strain Lds.0108 for producing L-alanine by fermentation. The high-yield strain is deposited in the China Center for Type Culture Collection with an accession number of CCTCC M2013361. The strain is a mutant strain by using Lactobacillus delbrueckii subsp. Bulgaricus (GIMI.155) as an initial strain, mutagenizing cells by utilization of a low energy ion implantation method, and screening by a reversible inhibition assay method. The growth temperature range of the strain is 35-40 DEG C. The optimum growth temperature is 37 DEG C and the optimum pH value is 7.0. A slope culture medium used is an MRS culture medium. Glucose and other carbohydrates are used as substrates for the strain. The L-alanine is produced by fermentation under anaerobic conditions. Impurities are removed by ultrafiltration membrane filtration and nanofiltration membrane filtration in a purifying process, thus guaranteeing the product quality. The strain and the preparation method are suitable for large-scale industrial production.

The present invention relates to a composite bacteria milk product and its preparation method. It is characterized by that the composite bacterial culture composed of a fungus (lactic acid kluyveromyces) and a life-benefiting bacterium (lactobacillus delbruckii bulgaricus subspecies) can be inoculated in the sterilized milk so as to obtain the invented milk product with uniform gel, palatable taste and several health-care functions of regulating stomach and intestine. Said invention can do not use any food additives.

The invention discloses a preparation method of a liquid yoghurt starter. According to the preparation method, streptococcus thermophiles at a stationary phase are inoculated in an RY culture medium in the proportion of 4%-6%, subjected to static culture at the temperature of 42 DEG C for 4-6 hours and then inoculated with lactobacillus delbrueckii subsp. buglaricus at a stationary phase in the proportion of 2% for continuous culture for 10-12 hours, and then the liquid yoghurt starter is prepared. The preparation method of the liquid yoghurt starter is simple in technology, bacterium concentration and freeze drying are not required to be performed on the liquid yoghurt starter, the bacterium vitality is high, the strain proportion is proper, and the method can be directly applied to yogurt fermentation and is suitable for small, medium and large dairy processing enterprises.

The invention belongs to the technical field of solid beverages, and discloses a yak milk probiotic powder and a preparation method thereof. The probiotic powder is composed of fructo-oligosaccharide,whey powder, inulin, whole-fat yak milk powder, galacto-oligosaccharide and probiotics. The probiotics are composed of bifidobacterium lactis, lactobacillus paracasei, lactobacillus bulgaricus and streptococcus thermophilus. The preparation method comprises the following steps: taking yak milk as a main raw material, and adding the local probiotics selected and cultivated in Tibet; and producingprobiotic yak milk tablets by using a mature tabletting process, wherein each tablet contains 5 billion cfu of active probiotics. On the market in the prior art, the probiotic powder is the only probiotic powder product with yak milk powder as a carrier.

The invention relates to a deep-frozen yoghurt starter and a preparation method thereof. The starter contains probiotics and a protecting agent, wherein the probiotics contain lactobacillus delbrueckii subsp bulgaricus and streptococcus thermophilus according to the weight ratio of 1: 1-100. The invention further provides the preparation method of the starter. The starter is of a deep-frozen granular form, product cost can be greatly reduced, and the starter has the characteristics of strong fermentation activity, direct inoculation during production of yoghurt or fermented dairy products, no need of intermediate successive transfer culture process, convenience for use and the like; and the fermented products have stably quality.

The invention relates to lactobacillus bulgaricus with low beta-galactase activity and application thereof. The lactobacillus bulgaricus is classified and named as lactobacillus delbrueckii subsp. bulgaricus, and the microbial preservation number is CGMCC No.9957. The strain is screened from the lactobacillus bulgaricus separated from a traditional milk product and has relatively stable performance, the instability, caused by overmuch passage number, similar to mutant strains is avoided, and furthermore, weak post-acidification capacity can be preserved all the time, so that the post-acidification of yoghourt in a preservation period can be effectively delayed in the actual application, and the shelf life of the yoghourt can be prolonged; furthermore, the strain has an excellent fermentation property and can be used as a weak post-acidification yoghourt fermentation agent to be applied to industrialization.