Product
Patsnap Eureka
For R&D, Patsnap Eureka makes reading and utilizing patents & technical documents easy.
Patsnap Eureka AIR
Designed for self-driven R&D workflows. Generate viable solutions, solve complex R&D challenges, empower your innovation with AI.
Patsnap Eureka Materials
Designed for material experts only. Revolutionize your material R&D, from search, analyze, to developing new materials.
Feature
TechResearch
Generate reliable direction feasibility study reports for your R&D in just a few steps.
TechSeek
Discover and master advanced knowledge NOW. Basics, ideas, possibilities, all at once.
TechMind
As an expert in R&D Theories, TechMind can generates customized viable solutions instantly.
TechRisk
Analyze your overall solution with one click, know your potential R&D risks in advance.
TechMonitor
Get weekly tech updates, stay abreast of the latest tech innovations and key insights.
Patents
Literature
Hiro is an intelligent assistant for R&D personnel, combined with Patent DNA, to facilitate innovative research.
104 results about "Lactobacillus delbrueckii subspecies bulgaricus" patented technology
Efficacy Topic
Property
Owner
Technical Advancement
Application Domain
Technology Topic
Technology Field Word
Patent Country/Region
Patent Type
Patent Status
Application Year
Inventor
Enteral microecological formulation and its preparation process
InactiveCN1843385AIncrease the number ofImprove disease resistanceOrganic active ingredientsBacteriaBifidobacteriumIsomaltooligosaccharide
The invention provides an intestinal tract micro-ecological preparation and its preparing process, wherein each 100g of the product contains bifidobacteria 1.0-20.0g, Lactobacillus acidophilus 1.0-25.0g, Streptococcus thermophilus 1.0-25.0g, Bulgarian subspecies of Lactobacillus fermentum 1.0-25.0g, saccharomycete 1.0-35.0g, and right amount of isomaltose hypgather, fructooligosaccharide, and many kinds of vitamins.
Owner:哈尔滨美华生物技术股份有限公司
Yoghourt for reducing blood sugar and method for producing the same
The invention relates to a food, in particular to a yogurt manufacturing method, more particularly to a yogurt for assisting to reduce the blood sugar, and a production method thereof. The product comprises skimmed fresh milk, water-soluble dietary fiber, xylitol, lactoalbumin, stabilizer, aspartame, acesulfame potassium, trivalent chromium, streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus. The trivalent chromium for reducing the blood sugar is added in the yogurt, thereby the product plays the role of reducing the blood sugar, and not only has the abundant nutrition, but also plays the role of health care for assisting to reduce the blood sugar when the consumers with diabetes drink the yogurt. The product is effective after clinical test and has higher security.
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Set-style fermented yoghourt rich in probiotics and preparation method of yoghourt
InactiveCN102599245APromote proliferationIncrease the number ofMilk preparationFermentation starterTwo step
The invention discloses set-style fermented yoghourt rich in probiotics and a preparation method of the set-style fermented yoghourt. The method comprises the steps of adding a fermenting agent and a thickening agent into sterilized raw milk to form a feed liquid, and obtaining the yoghourt through fermentation, wherein the fermentation step adopts a two-stage combination fermentation process, and the process comprises two steps of performing middle-temperature fermentation at 30-37 DEG C for 3-6 hours in the front stage and performing hot fermentation at 42-45 DEG C for 1-3 hours in the back stage. The fermenting agent is a direct vat set fermenting agent, which includes lactobacillus bulgaricus, streptococcus thermophilus and probiotics; the inoculation quantities of the lactobacillus bulgaricus subsp. bulgaricus and streptococcus thermophilus are 1.0*10<6>-9.9*10<6>CFU / mL; the inoculation quantity of each of probiotics is 1.0*10<5>-9.9*10<5>CFU / mL. In the yoghourt prepared by the method disclosed by the invention, the viable bacteria count ratio of the probiotics is more than 1-3 orders of magnitude than that of the yoghourt prepared by the traditional fermentation method, and the quantity of the viable bacteria of the probiotics can reach 10<7>-10<9>CFU / mL.
Owner:BRIGHT DAIRY & FOOD CO LTD
Method for preparing traditional Chinese medicine fruit and vegetable enzyme beverage
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.
Owner:NANJING UNIV OF TECH
High-protein brown yoghourt and preparing method thereof
ActiveCN105724569AHigh nutritional valueDelicate and smooth tasteMilk preparationFood additiveMaillard reaction
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.
Owner:BRIGHT DAIRY & FOOD
Preparation method and application of tremella fermentation extract
ActiveCN105002254AFully absorbedCause negative effectsCosmetic preparationsToilet preparationsTremellaZygosaccharomyces
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.
Owner:SHANGHAI BIOTRULY BIOTECH CO LTD
Composite bacteria leaven and preparation method thereof
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.
Owner:马小明
Probiotics yoghourt powder and preparation method thereof
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.
Owner:张玉文
Method for producing ethanol fuel from kitchen waste
ActiveCN102321722APromote growth and reproductionReduce pollutionMicroorganism based processesFermentationBacillus licheniformisPichia pastoris
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.
Owner:天津北洋百川生物技术有限公司
Industrial production method of intestinal tract probiotic preparation
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.
Owner:哈尔滨美华生物技术股份有限公司
Yoghourt fermenting agent and preparation method thereof
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.
Owner:THANKCOME BIOLOGICAL SCI & TECH CO LTD
Mixed fruit and vegetable fermented product and preparation method thereof
ActiveCN104522820AGreat tasteUnique flavorFood ingredient functionsFood preparationPectinaseLactobacillus delbrueckii subspecies bulgaricus
The invention provides a mixed fruit and vegetable fermented product and a preparation method thereof. The method comprises the following steps: (1) washing the mixed fruits and vegetables, crushing to obtain mixed fruit and vegetable liquid, adding pectinase and cellulase into the mixed fruit and vegetable liquid and performing enzymolysis, thereby obtaining enzymolysis liquid; (2) adding a carbon source, a nitrogen source and inorganic salt into the enzymolysis liquid, inoculating leuconostoc mesenteroides and performing primary fermentation, thereby obtaining first fermentation liquor when the pH value of the fermentation liquor is reduced by over 0.5; (3) adding the carbon source and the nitrogen source into the first fermentation liquor, and inoculating compound lactobacillus and performing secondary fermentation, thereby obtaining second fermentation liquor when the total sugar content of the fermentation liquor is lower than 3wt%, wherein the compound lactobacillus comprises streptococcus thermophilus, lactobacillus delbrueckii subsp. bulgaricus and lactobacillus plantarum, and; and (4) uniformly mixing the second fermentation liquor, centrifuging, homogenizing and sterilizing the centrifuged supernatant, thereby obtaining the mixed fruit and vegetable fermented product. According to the scheme in the invention, the mixed fruit and vegetable fermented product with the advantages of low sugar content, good taste and unique flavor can be obtained in short fermentation time.
Owner:CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD +2
Biologically extracted rose enzyme drink and preparation method thereof
InactiveCN107874049ADelicate and moist tasteLong aftertasteSugar food ingredientsYeast food ingredientsVitamin CIsomaltooligosaccharide
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.
Owner:钟惠伦
Composite microbial culture starter and preparation method thereof
InactiveCN104862298AImprove resource attributesAvoid pollutionBio-organic fraction processingOrganic fertiliser preparationClostridium pasteurianumBacillus aryabhattai
The invention discloses a composite microbial culture starter and a preparation method thereof, and aims to solve the technical problem of efficient and comprehensive organic waste fermentation and composting processing. The composite microbial culture starter comprises a carrier and a compound strain, the carrier is natural zeolite powder, and the compound strain comprises bacillus subtilis, lactobacillus acidophilus, lactobacillus delbrueckii subspecies bulgaricus, saccharomyces cerevisiae, bacillus megatherium and clostridium pasteurianum. The preparation method includes inoculation, primary culture, secondary culture, mixing to obtain a compound bacterium fluid, adsorption of the compound microbial into the natural zeolite powder with the granularity of 200 mesh, and drying to obtain the composite microbial culture starter. Compared with the prior art, by efficient and comprehensive of the decompose organic wastes, the pollution caused by the organic wastes on the environment can be completely solved by the composite microbial culture starter, the resource properties of the organic wastes are improved, and the prepared multifunctional organic fertilizer provides comprehensive nutrients needed for plant growth, and improves the soil very well.
Owner:陆少英
Blueberry fermented product and preparation method thereof
Owner:CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
Lactic acid bacteria starter, acidified milk prepared by using lactic acid bacteria starter, and preparation method of acidified milk
ActiveCN104726358AModerate acidityLow in lactoseMilk preparationBacteriaBiotechnologyLactic acid bacterium
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.
Owner:蒙牛乳制品(天津)有限责任公司
Burdock fermented product and preparation method thereof
ActiveCN104544443AGreat tasteUnique flavorFood ingredient functionsFood preparationPectinaseLactobacillus delbrueckii subspecies bulgaricus
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.
Owner:CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
Fermented milk for improving and/or treating skin and method for producing the same
ActiveCN101588809AImprove securityImprove convenienceMilk preparationBacteriaBiotechnologyLactic acid bacterium
Owner:MEIJI CO LTD
Probiotic fermented natural fermented milk spice and preparation method thereof
The invention discloses a probiotic fermented natural fermented milk spice and a preparation method thereof. The preparation method comprises the following steps: (1) directly weighing fresh milk or reconstituted milk, adding water, and performing pasteurization on obtained base materials; (2) inoculating mixed bacteria into the base materials obtained in the step (1), performing fermentation, performing primary after-ripening on a fermented product, inoculating lipase for hydrolysis, and performing secondary after-ripening so as to obtain a natural fermented milk spice, wherein the mixed bacteria consist of bacteria A, B and C, namely A: any one or more than two of streptococcus thermophilus, streptococcus lactis and lactococcus lactis; B: German-style lactobacillus delbrueckii subspecies bulgaricus; and C: any one or more than two of bifidobacteria, lactobacillus acidophilus and lactobacillus plantarum. By adopting the spice, not only are bitterness and wax taste caused by long-chain fatty acids eliminated, but also unique sour fragrance and milk fragrance are achieved. The spice not only is pure, thick and long-lasting in scent, but also has fermented milk metabolite beneficial to bodies.
Owner:SOUTH CHINA UNIV OF TECH
Biological air freshener and preparation method thereof
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.
Owner:刘武
Method for preparing ginsenoside Rh2
ActiveCN102154428AEasy to operateMild reaction conditionsMicroorganism based processesFermentationMicroorganismFiltration
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.
Owner:长白山皇封参业股份有限公司
High-yield strain for producing L-alanine by fermentation and preparation method thereof
InactiveCN103602609AWide variety of sourcesLow priceBacteriaMutant preparationFiltrationUF - Ultrafiltration
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.
Owner:淮北新旗氨基酸有限公司
Colibacillus-lactic acid bacteria shuttle plasmid capable of expressing and excreting beta-galactosidase and its construction method and application
InactiveCN101033471AAchieve separationImmediate and broad application valueBacteriaFermentationPhosphorylationGenomic DNA
Gene of an E.coli-Lactobacillus shuttle plasmid expressing and secreting beta-galactosidase is composed of the gene encoding beta-galactosidase and its upstream regulatory sequence containing SD sites. Experiments proves that the recombinant plasmid can be transformed into Lactococcus lactis, and highly express the non-fused beta-galactosidase in E.coli and Lactococcus lactis, which is applicable in the lactic acid bacteria strain expressing beta-galactosidaseion. The construction method includes the following steps: taking Lactobacillus Bulgaria subspecies genomic DNA as template to amplify and obtain the beta-galactosidase gene containing the upstream regulatory sequence, digesting the gene to conjugate with the dephosphorylated vector digested with the same two enzymes and transform E.coli, then screening the positive one to extract the recombinant for enzyme identification and sequencing the inserted sequence.
Owner:SICHUAN UNIV
Composite baterial milk products and preparation proess thereof
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.
Owner:陈克铨
Preparation method of liquid yoghurt starter, liquid yoghurt starter prepared with preparation method and application of liquid yoghurt starter
ActiveCN104232542AGuarantee product qualityIncrease profitMilk preparationBacteriaStationary phaseFreeze-drying
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.
Owner:SHANDONG UNIV
Method for preparing set style yogurt through using orange peel juice
The invention discloses a method for preparing set style yogurt through fermenting orange peel juice by using a lactic acid bacterium, and relates to the field of microbial fermentation of foods. The problems of low utilization rate and high cost of orange peel in the orange processing are solved. A lactic acid bacterium starter is a Lactobacillus delbeueckii subsp. bulgaricus (CGMCC1.2161) and Streptococcus thermophilus (CICC6058) mixed strain or a strain obtained by compounding Lactobacillus delbeueckii subsp. bulgaricus (CGMCC1.2161) and Streptococcus thermophilus (CICC6058) with one or two of Lactobacillus plantarum (CGMCC1.2158) and Bifidobacterium bifidum (CGMCC1.5029). The method reasonably develops and utilizes orange peel, changes the orange peel into valuables, and generates large economic benefit and good social benefit.
Owner:TIANJIN UNIV OF SCI & TECH
Yak milk probiotic powder and preparation method thereof
InactiveCN108719473AVersatileBeneficial to personal healthMilk preparationLactobacillusBifidobacteriumInulin
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.
Owner:若尔盖高原之宝牦牛乳营养食品股份有限公司
Deep-frozen yoghurt starter and preparation method thereof
InactiveCN102429016AReduce manufacturing costStrong fermentation activityMilk preparationBacteriaDeep frozenFermentation starter
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.
Owner:HEBEI BROS ILONG FOOD TECH LLC
Fermented milk for skin improvement and/or treatment and process for producing the same
InactiveUS20100015110A1Improve securityImprove convenienceBiocideOrganic active ingredientsNatural productMedicine
The present invention provides a composition and fermented milk, which is derived from natural product, is highly safe, exhibits improvement effect and / or therapeutic effect on skin, and comprises fermented lactic acid bacteria excellent in manufacturability. Disclosed are: use of Streptococcus thermophilus OLS3059 in skin improvement and / or treatment; a composition for skin improvement and / or treatment comprising Streptococcus thermophilus OLS3059 and / or a culture thereof; food and drink comprising the composition; fermented milk for skin improvement and / or treatment prepared by using Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus OLS3059; and the fermented milk for skin improvement and / or treatment further comprising collagen peptide and / or ceramide.
Owner:MEIJI CO LTD
Lactobacillus delbrueckii subsp. bulgaricus strain with low beta-galactase activity and application thereof
InactiveCN104694418AStable after acidificationPost-acidification slowdownMilk preparationBacteriaMicroorganismMicrobiology
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.
Owner:NORTHEAST AGRICULTURAL UNIVERSITY
Who we serve
- R&D Engineer
- R&D Manager
- IP Professional
Why Patsnap Eureka
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com