180 results about "Lactobacillus helveticus" patented technology

The invention provides a lactobacillus helveticus microcapsule as well as the preparation and application thereof, pertaining to the embedding technology of lactobacillus helveticus and aiming at microencapsulating the lactobacillus helveticus so as to solve the problems of low embedding efficiency and embedding yield in single-layer or double-layer embedment. The technical proposal adopted by the invention is that isolated soy protein, microporous starch and sodium alginate are respectively taken as the first, the second and the third layers of wall materials for microencapsulation; the three-layer embedment is carried out to the lactobacillus helveticus for the first time, wherein, in the process of preparing bacterial suspension, an orthogonal optimization protective agent is adopted to improve the livability after freeze drying. The microcapsule of the invention has strong heat resistance and acid resistance, solves the inactivation problem caused by gastric acid, digestive enzyme and antibiotic, etc. to active bacillus, is capable of releasing when reaching large intestine, and balances intestinal flora. The reusability of fermented milk is good. The lactobacillus helveticus used by the invention enriches the variety of probiotic bacteria microcapsule and is a good dietary supplement.

The invention provides a probiotic product and a preparation method thereof. The probiotic product comprises multiple probiotics including lactobacillus plantarum, Bifidobacterium, Lactobacillus acidophilus, lactobacillus rhamnosus, Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus casei and the like. The probiotic product has the advantages of capabilities of reducing blood fat, lowering blood pressure, decreasing blood sugar, protecting the liver and the gall, relaxing the bowels, improving an intestinal environment, accelerating intestinal detoxification, ameliorating sleep, helping a body in scavenging free radical, preventing and relieving uarthritis, preventing cancer cell generation and supplementing microelements for a human body.

The invention discloses a micro-ecological composition for improving constipation by targeting intestinal flora and a preparation of the micro-ecological composition. The micro-ecological compositioncomprises probiotics, prebiotics and medicinal and edible traditional Chinese medicines, wherein the probiotics are selected from at least one of bifidobacterium animalis, bifidobacterium adolescentis, bifidobacterium longum, bifidobacterium breve, lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus helveticus, lactobacillus plantarum, lactobacillus reuteri, lactobacillus paracasei and bacillus coagulans; the prebiotics are selected from at least one of stachyose, fructo-oligosaccharide, isomalto-oligosaccharide, galacto-oligosaccharide, inulin, resistant dextrin and xylooligosaccharide; and the medicinal and edible traditional Chinese medicines are selected from at least one of semen sesami nigri, semen cassiae, fructus cannabis, honey, semen lablab album, semen coicis, poria cocos and lotus leaves. The micro-ecological composition can effectively regulate intestinal tract micro-ecology in a targeted mode, and finally the purpose of improving constipation is achieved.

The invention discloses a method for extracting protein and chitin by fermenting shrimp heads and shrimp shells. The method comprises the following steps of: (1) adding a carbon source and a nitrogen source in the shrimp heads and shrimp shells which are crushed or homogenized to be 10-50 meshes, and then uniformly mixing; (2) inoculating lactobacillus helveticus or a mixed bacterial strain; (3) performing heat-insulating fermentation; (4) separating the fermentation broth from residue after the fermentation is concluded; (5) drying the fermentation broth to obtain protein powder; and (6) soaking the fermentation residue obtained in the step (4), and decolouring and fermenting to obtain chitin. With the adoption of the method disclosed by the invention, the protein powder without fishiness and rich in calcium lactate, and chitin can be obtained; and the method is rapid, simple, and capable of reducing production cost, reducing environmental pollution, and adequately utilizing rich nutritional ingredients in the shrimp heads and the shrimp shells.

The invention relates to the technical field of health-care food, in particular to a probiotic composition as well as application and a product thereof. The probiotic composition comprises the following components in parts by weight: 2-6 parts of lactobacillus rhamnosus Rosell-11, 2-5 parts of lactobacillus helveticus Lafti L10 and 1-3 parts of lactobacillus salivarius HA-118. The acting principleof the probiotic composition is achieved by adjusting the dynamic balance of bacterial florae in an oral cavity; through a mechanism of competing with oral pathogenic bacteria, growth and adhesion ofthe pathogenic bacteria are inhibited, so that periodontitis and bad breath are alleviated; researches show that through cooperative use of the lactobacillus rhamnosus Rosell-11, the lactobacillus helveticus Lafti L10 and the lactobacillus salivarius HA-118, the probiotic composition has a significant synergetic effect.

The invention relates to Lactobacillus helveticus H9 and application of the Lactobacillus helveticus H9 to the resistance of hypertension and the prevention of cardiovascular disease. A preparation method comprises the following steps of: isolating strains, identifying the strains, preserving the strains, culturing the strains, preparing a bacterial liquid, preparing fermented milk, and screening a strain with angiotensin-converting enzyme (ACE) inhibitory activity; and further evaluating the influence of Lactobacillus helveticus H9 fermented milk on hypertension (SHR, spontaneously hypertensive rats) and normal blood pressure (WHY rats, Wistar-Kyoto rats). The research shows that strain fermented milk has a better in-vivo antihypertensive effect, has the advantages of long onset time and the like, does not affect blood circulation, and has no adverse effects on the normal blood pressure.

The invention belongs to the technical field of food and health care products, and particularly relates to a quintuplet probiotic composition for improving intestinal tracts. The quintuplet probioticcomposition comprises the following components in parts by weight: 60-65 parts of polyisomaltose, 25-30 parts of maltodextrin, 15-20 parts of erythritol, 10-12 parts of galactooligosaccharide and 11-25 parts of probiotic, wherein the probiotic comprises lactobacillus rhamnosus R0011, lactobacillus helveticus R0052, lactobacillus rhamnosus GG, animal bifidobacterium B94 and bifidobacterium longum R0175. At the same time, the invention provides a composite solid beverage prepared from the quintuplet probiotic composition. Through a scientific strain ratio, gastrointestinal tracts are promoted toabsorb an effective quantity of viable bacteria; intestinal florae are adjusted; uncomfortable symptoms of the gastrointestinal tracts, such as various uncomfortable symptoms of the gastrointestinaltracts after flora disequilibrium due to bacterial infection and antibiotic related diarrhea, are improved; an intestinal environment is adjusted, so that the immunity is boosted; an immunoreaction ofan allergic disease is adjusted fundamentally; a constitution environment of females can also be improved; and bacterial vaginitis is effectively prevented and treated.

The invention discloses a method for fermenting production of a thick broad-bean chili sauce by using chili juice and chili granules fermented with lactic acid bacteria. Chili juice fermented with lactic acid bacteria is used for at least one stage of three different stages of preparing Tianbanzi, preparing chili blanks or preparing a thin broad-bean chili sauce. Further, the chili granules fermented with the lactic acid bacteria are used for at least one stage of the stages of preparing the chili blanks or preparing the thin broad-bean chili sauce, wherein lactobacillus helveticus, pediococcus pentosaceus, leuconostoc mesenteroides and tetragenococcus halophilus are preferably selected as the lactic acid bacteria, and lactobacillus helveticus CGMCC No. 12062 is preferably selected as the lactic acid bacteria. According to the method disclosed by the invention, the fermentation period is shortened, the fermentation efficiency is improved, the production cost is reduced, the product flavor is improved, and the nutrient value of products is increased.

The invention discloses effervescent tablets of high-viscosity yoghurt fermenting agent and a preparation method and application thereof, belonging to the fields of bioengineering and food processing. The effervescent tablets are prepared from the following components in parts by weight: fermented milk dry powder 20-30 parts, citric acid 25-30 parts, sodium bicarbonate 16-20 parts, maltodextrin 4-5 parts, polyethylene glycol 1-5 parts, aspartame 1-3 parts, and mannitol 12-18 parts. The preparation method comprises inoculating Lactobacillus helveticus, culturing, fermenting, and freeze-drying to obtain the fermented milk dry powder; and freeze-drying, pulverizing, and tabletting to obtain effervescent tablets. The effervescent tablets disclosed by the invention can be applied by oral administration after being soaked in water or in form of buccal tablets, can be used as self-made yoghurt fermenting agent, and are also multifunctional benefiting effervescent tablets. The effervescent tablets have the characteristics of buccal tablets, effervescent tablets and recombined yoghurt, and can ensure viable count in the product through freeze-drying process.

The invention provides two different composite microbial flora powders, wherein a microbial flora A comprises 40% of lacbobacillus helveticus and 60% of lacbobacillus fermentum; and the microbial flora B comprises 50% of bacillus subtilis and 50% of bacillus licheniformis. The application method comprises that: the microbial flora powder A is added into a feedstuff according to a proportion of 0.2-0.4%, and the microbial flora powder B is added into drinking water according to a proportion of 0.05-0.1%. A preparation method comprises the steps that: with a liquid fermentation method, soybean is adopted as a fermentation raw material; through twice amplification, various strains are respectively cultured to a logarithmic growth phase (pH value is 4-5); microbial powder with water content no higher than 5% and viable cell amount no lower than 108/g is obtained through spray-drying; and the microbial powder A and microbial powder B are obtained. With the additives provided by the invention, poultry and livestock disease infection and spreading can be effectively prevented; poultry and livestock product meat quality can be greatly improved, poultry and livestock slaughter rate can be improved, the use of antibiotics and chemical additives is reduced, feedstuff and culture water are saved, and economic and social benefits are improved. The additives are ideal composite microbial feed additives.

The present invention relates to compositions containing probiotic microorganisms and methods of making and using probiotic associations containing these microorganisms. More particularly, the invention relates to an association of probiotic lactic acid microorganisms including newly identified strains of microorganisms and their use in dietary products. These microorganisms are cultured to produce a protective shell that enhances shelf-stability of compositions and products of the invention. The isolated microorganisms include new strains of Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. lactis, and Streptococcus thermophillus.

The present invention discloses a nutritional composition for improving oral health. The nutritional composition comprises the following raw materials in parts by weight: 5-30 parts of probiotics, 20-80 parts of prebiotics and 0.1-2 parts of epigallocatechin gallate; the probiotics are selected from at least one of lactobacillus rhamnosus, lactobacillus reuteri, lactobacillus helveticus, and lactobacillus salivarius; and the prebiotics are selected from at least one of inulin, oligofructose, galactooligosaccharide, xylooligosaccharide, stachyose, oligoisomaltose, raffinose, trehalose, and lactitol. At the same time, the present invention also provides a use of the nutritional composition in preparations of oral health-care products. The provided nutritional composition can inhibit colonization of caries inducing streptococcus mutans, reduces adhesion of subgingival gingiva pathogenic bacteria, inhibits bad breath, promotes the proliferation of the oral probiotics, prevents the occurrence and development of dental erosion and oral cancers, and can effectively solve the oral problems caused by alcoholism, smoking, staying up late, irregular diet, long-term consumption of acidic substances, etc.

The invention discloses a lactobacillus helveticus strain HS1-8, which is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation place is the Institute of Microbiology of Chinese Academy of Sciences (located in Room 3, Courtyard 1, West Beichen Road, Chaoyang District, Beijing), the accession number is CGMCC NO.12225, and the preservation date is March 18, 2016. Due to the application of the lactobacillus helveticus, the content of lactic acid in vinegar can be obviously improved, the flavor of the product can be improved, and the quality of the product can be improved.

This invention relates to polybacterial probiotic preparation, which includes new strains of lactic acid bacteria Lactobacillus gasseri 7/12 NBIMCC No. 8720, Lactobacillus plantarum F12 NBIMCC No 8722 and Lactobacillus helveticus A1, NBIMCC No 8721 and has the following set of properties: antioxidant, hypocholesterolemic effect, anti-inflammatory immunomodulating effect, ability to release bioactive peptides that inhibit angiotensin-converting enzyme (ACE), which is responsible for the high blood pressure. The object of invention is also the described probiotic strains of lactic acid bacteria and the developed bacterial products with useful properties. The incorporated probiotic strain Lactobacillus gasseri 7/12 NBIMCC No. 8720, has a number of properties: strong adhesion to the epithelial layer of the colon, the ability for reduction of cholesterol and anti-inflammatory effects by reducing the levels of proinflammatory cytokine interleukin-8. The invention relates to the use of strains of lactic acid bacteria and bacterial agents in the production of starter cultures, food additives, food, functional products and pharmaceutical preparations intended to influence the health of humans and animals.

The invention relates to a fresh and soft cheese and a preparation method thereof. After animal milk is pasteurized at high temperature or sterilized at ultra-high temperature and homogenized, a mixed lactobacillus fermenting agent containing lactococcus cremoris, lactobacillus helveticus and lactococcus lactis is added, the inoculum amount is 1% to 5%, a small amount of rennin is added, and the formed curdled milk is separated by heating so that the product has moderate acidity, smooth texture and daubing performance. The lactobacillus helveticus added in the cheese generates gramicidin containing angiotonase inhibiting factors during milk fermentation so that the fresh and soft cheese prepared from the lactobacillus helveticus has the function of hypertension prevention. By adopting the lactococcus lactis for mixed fermentation, the prominent defects of fermentation lactic acid are improved, and ketonic product different from common aldehydic fermentation milk products is produced. In addition, due to the adoption of high-temperature pasteurization and high-pressure homogenization, the preparation method changes the traditional low-temperature cheese pasteurizing and non-homogenizing method so as to promote the formation of smooth textures.

The invention belongs to the technical field of microorganism detection, and discloses a culture medium for detecting bifidobacterium and a detection method. The culture medium for detecting the bifidobacterium comprises a base culture medium, lactose and cysteine hydrochloride, wherein the base culture medium is prepared from a Columbia blood agar base culture medium, raffinose, lithium chloride,sodium propionate and water, and the pH (potential of hydrogen) value is 5.1. The culture medium has the advantages that besides the Columbia blood agar base culture medium, the culture medium also contains the lactose, the raffinose and the cysteine hydrochloride, and the lactose, the raffinose and the cysteine hydrochloride are used as nutritional agents to promote the growth of the bifidobacterium; when the total number of bifidobacterium is detected by the culture medium, the large colony of the bifidobacterium grows, the judging is easy, and the specificity is good; the good inhibiting function on lactobacillus helveticus is realized, and the content of bifidobacterium in the bifidobacterium and lactobacillus combined nutritional product can be accurately detected.

The invention discloses synbiotics comprising prebiotics and probiotics; the prebiotics are a combination of arbitrary one or more of galactooligosaccharide, xylooligosaccharide and oligofructose; the probiotics are a combination of arbitrary one or more of lactobacillus acidophilus, bifidobacterium longum, lactobacillus paracasei, lactobacillus rhamnosus, lactobacillus fermentium, streptococcus thermophilus and lactobacillus helveticus. The invention also discloses a preparation method of the synbiotics. Compared with the prior art, the synbiotics can effectively adjust intestinal flora of a human body, can adjust constipation and diarrhea in a dual-directional manner, and cannot produce drug dependence. Meanwhile, the method has the advantages of simple process, low cost and easy industrial promotion.

The invention relates to the technical field of meat product fresh-keeping, and particularly relates to a composite biological fresh-keeping agent for meat and a preparation method of the composite biological fresh-keeping agent. The composite biological fresh-keeping agent for meat mainly comprises sodium alginate, lactobacillus helveticus fermentation liquor and lactobacillus casei fermentation liquor, wherein the lactobacillus helveticus fermentation liquor and the lactobacillus casei fermentation liquor are 55-65% and 35-45% of total amount of the fresh-keeping agent based on volume; and the sodium alginate is 3-5% of the total mass of the lactobacillus helveticus fermentation liquor and the lactobacillus casei fermentation liquor. The preparation process is as follows: uniformly mixing the lactobacillus helveticus fermentation liquor and the lactobacillus casei fermentation liquor which are 55-65% and 35-45% of the total amount of the fresh-keeping agent based on volume, adding the sodium alginate which is 3-5% of the total mass of the lactobacillus helveticus fermentation liquor and the lactobacillus casei fermentation liquor to be completely dissolved so as to obtain the composite biological fresh-keeping agent for the meat after uniformly mixing. The composite biological fresh-keeping agent for the meat has the advantages of simplicity in operation, convenience, low cost, safety, and no pollution, can prolong the storage time by 10 days in comparison with a common storage way, and can keep nutrition and flavor of chilled meat well.

The invention discloses a method for preparing a hawthorn yogurt being rich in angiotensin-converting enzyme inhibition peptides. The technical scheme comprises the following steps of: adding 5%-6% of white sugar into raw milk, homogenizing and then sterilizing the raw milk at 90 DEG C for 5 minutes, and cooling the raw milk to 42-43 DEG C; inoculating 3% of a lactobacillus helveticus leavening agent and 3% of a yogurt leavening agent into the raw milk which is sterilized and then cooled; fermenting the raw milk at 41 DEG C for 3.5 hours, and then taking out to obtain the fermented milk; and crushing hawthorns to form jam, adding the jam into the fermented milk, and carrying out postmaturation so as to produce a product. The product is rich in angiotensin-converting enzyme inhibition peptides and has a unique taste and a certain anti-hypertension effect.

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 present invention provides a lactic acid bacterium which has high proteolysis activity and thus has excellent peptide production ability and/or amino acid production ability. The present invention also provides fermented milk which contains an amino acid and/or a peptide at high concentration and has a good flavor. The present invention specifically provides a lactic acid bacterium belonging to the genus Lactobacillus helveticus, which is characterized by having at least one of the following properties (a)-(d). (a) The lactic acid bacterium produces 25 [mu]mol/ml or more of a free amino acid by fermenting animal milk. (b) The lactic acid bacterium produces 8.5 mg/ml or more of a peptide by fermenting animal milk. (c) The lactic acid bacterium produces XP peptide and/or XPP peptide in a total amount of 260 [mu]g/ml or more by fermenting animal milk. (d) The amount of IPP peptide and VPP peptide per acidity of fermented milk that is obtained by fermenting animal milk at 30-34 DEG C (inclusive) is 6.0 mg/g or more in terms of VPP.

The invention relates to a probiotic complex against helicobacter pylori and a preparation method of the probiotic complex. The probiotic complex is prepared from the following raw materials: 2 to 10parts by weight of lactobacillus helveticus, 10 to 25 parts by weight of bifidobacterium animalis, 5 to 15 parts by weight of bifidobacterium bifidum, 10 to 25 parts by weight of lactobacillus acidophilus, 2 to 15 parts by weight of lactobacillus rhamnosus, 1 to 6 parts by weight of bifidobacterium bifidum, 5 to 15 parts by weight of soy protein powder, 50 to 100 parts by weight of inulin, 20 to 50 parts by weight of resistant dextrin, 20 to 50 parts by weight of fructose-oligosaccharide, 2 to 5 parts by weight of flos lonicerae water extract and 10 to 20 parts by weight of prunus armeniaca fruit. The complex can achieve the purpose of eradicating the helicobacter pylori; in addition, the complex has the advantages of being free of side effects, fast in effect taking, thorough in treatmentin the use process and free of recurrence in a year after treatment.

The invention provides a compound micro-ecological preparation and application thereof to a honey breeding process. The compound micro-ecological preparation is prepared from two types of lactic acidbacteria including lactobacillus reuteri and lactobacillus helveticus. After the two strains are cultured through an MRS agar culture medium, bacterial colonies have round shapes, are milky white andhave ordered edges, and surfaces of the bacterial colonies are smooth and convex and are not transparent; the strains have relatively good bacterium-inhibition activity and are sensitive to various antibiotics; the lactobacillus reuteri LP4 and the lactobacillus helveticus KM7 are mixed at an equal ratio to prepare the micro-ecological preparation and the micro-ecological preparation is added intosyrup for feeding honeybees, so that a bacterial colony micro-ecological structure in intestinal tracts of the honeybees can be improved, the intestinal tract immunity of the honeybees is enhanced and the survival rate of the honeybees is improved.