37 results about "Lactobacillus helveticus" patented technology

The invention discloses a preparation method of high-stability beta-glucan yoghourt. Mixing the sterilized fresh milk with a composite strain consisting of lactobacillus delbrueckii subsp. Bulgaricus, streptococcus salivarius subsp. Thermophilus, bifidobacterium animalis subsp. Lactis, plant lactobacillus, bifidobacterium breve, lactobacillus paracasei, lactobacillus helveticus, lactobacillus rhamnosus and bifidobacterium longum subsp. Longum, and fermenting; and adding beta-glucan into the fermented yoghourt to obtain the high-stability beta-glucan yoghourt. Before beta-glucan is added, the compound bacterial strain is added into the milk, protein in the milk can be gathered under the action of the compound bacterial strain to form a three-dimensional curd network, so that the flowability of a system is reduced, then glucan is added, and the glucan can be uniformly dispersed in curd gaps, so that the glucan is prevented from being excessively combined with the protein in the milk; the stability of a yoghourt system is improved.

The invention relates to a multi-enzyme synergistic skin care composition suitable for sensitive skin and application thereof, the skin care composition comprises the following components: crithmum maritimum extract, pomegranate peel extract, lysozyme and coenzyme Q10, the crithmum maritimum extract is obtained by anaerobic fermentation of crithmum maritimum through leuconostoc mesenteroides and lactobacillus plantarum and is rich in SOD enzyme; the pomegranate peel extract is obtained by performing anaerobic fermentation on pomegranate fruits through lactobacillus helveticus and is rich in protease and lipase. The crithmum maritimum extract, the pomegranate peel extract, the lysozyme and the coenzyme Q10 are compounded for use, a multi-dimensional synergistic skin care system is constructed, and repairing, anti-inflammatory and anti-aging integrated efficient improvement is achieved.

The invention provides ginseng freeze-dried powder capable of resisting oxidation, improving immunity and inhibiting cancer cell diffusion and a preparation method of the ginseng freeze-dried powder, and belongs to the technical field of ginseng processing. According to the ginseng freeze-dried powder researched and developed by the invention, three traditional Chinese medicinal materials including ginseng, lucid ganoderma and radix ophiopogonis are selected, the performance is improved through synergistic fermentation of bifidobacterium bifidum CICC-6168 and lactobacillus helveticus CICC-6273, then the ginseng freeze-dried powder is prepared by utilizing a vacuum freeze-drying technology, and the prepared product has the effects of resisting oxidation, improving immunity, inhibiting cancer cell diffusion and reducing uric acid.

This invention discloses a method for enhancing the color and aroma of whole-component fruit juice through synergistic fermentation with lactic acid bacteria, belonging to the field of food processing technology. The method uses ripe mangoes / pineapples as raw materials. After washing, pitting (peeling), and low-temperature jet milling to retain all components, the juice undergoes compound enzymatic hydrolysis and optimization of its uniformity. A compound strain composed of *Lactobacillus plantarum*, *Lactobacillus fermentum*, and *Lactobacillus helveticus* is then inoculated. The mixture undergoes constant-temperature anaerobic fermentation. The process is optimized using fuzzy mathematical sensory evaluation and response surface methodology, resulting in a sensory score of 91.67 for mango juice and 90.83 for pineapple juice. The retention rate of carotenoids is increased by 25%-30%, the lactic acid content reaches 2.97-26.45 mg / g, and the relative content of esters in volatile aroma components increases to over 35%. Simultaneously, the total sugar content decreases by 3.7%-24.0%. This method solves the problems of dull color, weak aroma, and nutrient loss in traditional whole-component fruit juices. The product combines natural functionality with a unique fermented flavor, making it suitable for industrial production.

The application discloses a fermented fruit juice with the effect of reducing high uric acid and a preparation method thereof, and comprises the following steps: step one, obtaining fruit wine after fruit juice fermentation, and obtaining de-alcohol fruit juice by removing alcohol from the fruit wine; step two, inoculating lactic acid bacteria into the de-alcohol fruit juice to perform lactic acid fermentation, and obtaining the fermented fruit juice; the lactic acid bacteria comprises lactobacillus helveticus CICC6064 and / or lactobacillus paracasei CICC20292. The fruit juice prepared by the fermentation process disclosed in the application not only retains the metabolic products of the yeast fermentation except for alcohol, but also increases the biomass and improves the content of apple polyphenol monomers through lactic acid bacteria fermentation, so that the fermented apple juice has the effects of rich taste and nutrition and reducing high uric acid, and has the innovation in the field of functional development of ordinary fruit juice.

This invention discloses a composition that helps improve sleep and its application in infant formula. The composition comprises plant fermentation products, theanine, magnesium oxide, milk mineral salts, ferric pyrophosphate, vitamin B6, vitamin C, and vitamin D3. The plant fermentation products are obtained by fermenting licorice powder, jujube seed powder, poria cocos powder, angelica powder, and hawthorn powder with *Lactobacillus helveticus* and *Lactobacillus rhamnosus*, followed by sterilization, filtration, concentration, and freeze-drying. This invention employs multi-strain mixed fermentation, and the synergistic effect between different microorganisms can effectively increase the concentration of natural active substances in the extract. The resulting plant fermentation products can effectively enhance the sleep-improving effect of the composition.

The application belongs to the technical field of traditional Chinese medicine, and particularly relates to a traditional Chinese medicine composition and a preparation method and application thereof, active ingredients of the traditional Chinese medicine composition including a fermentation product prepared by subjecting traditional Chinese medicine raw materials to anaerobic solid-state fermentation in combination with Lactobacillus helveticus and enzyme preparation; the traditional Chinese medicine raw materials include ginseng, poria cocos, Chinese yam, white lentil, lotus seed, yiyi seed, amomum villosum, platycodon grandiflorum, licorice and dried tangerine or orange peel; and the enzyme preparation includes cellulase and / or cellobiase. The application effectively promotes dissolution of effective ingredients of Shenlingbaizhu powder, significantly enriches antioxidant active ingredients in the fermentation product, relieves inhibition of oxidative stress on immune cells, and greatly improves survival rate and phagocytic efficacy of macrophages, so that the application shows a significant antibacterial pneumonia effect and has an excellent application prospect.

A probiotic composition for treating or preventing metabolic dysfunction-associated steatotic liver disease-associated hepatocellular carcinoma(MASLD-HCC) or colorectal cancer, comprises one or more microbiota selected from a group consisting of Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus rhamnosus GG, Lactobacillus paracasei, Lactobacillus acidophilus, Bifidobacterium breve, Bifidobacterium animalis subsp. Lactis, Streptococcus thermophilus or any combination thereof. The probiotic composition demonstrates improved therapeutic effects when combined with low-dose Sorafenib for MASLD-HCC and outperforms 5-Fluorouracil in colorectal cancer models.

The present invention relates to probiotic compositions comprising at least one Lactobacillus helveticus, at least one Bifidobacterium longum, and at least one Bifidobacterium animalis. The present invention further relates to methods of using said compositions for preventing muscle loss, improving or maintaining muscle strength, and maintaining intestinal barrier integrity.

This invention provides a method for screening highly specific nucleic acid aptamers and specific *Lactobacillus helveticus* aptamers, belonging to the field of nucleic acid aptamers. Specifically, the method for screening highly specific nucleic acid aptamers provided by this invention includes the following steps: S1: A second library is obtained after N rounds of forward screening of a first library; S2: A third library is obtained after M rounds of reverse screening of the second library; S3: The third library is obtained after X rounds of forward screening of the third library to obtain selected random single-stranded oligonucleotides, which are then subjected to PCR amplification, purification, cloning, and sequencing; S4: The sequences cloned and sequenced in step S3 are used for affinity and specificity assays to select sequences with high affinity and specificity, thereby obtaining highly specific nucleic acid aptamers. The aptamers provided by this invention have the advantages of high specificity and strong affinity, and the construction method of the aptamers provided by this invention has the advantage of short screening time.

The invention relates to the technical field of food, in particular to a fermented milk flavored sports beverage and a preparation method thereof. The fermented milk flavor beverage is obtained by taking fermented milk supernate which is obtained by co-fermentation of lactobacillus helveticus WHH2580 and streptococcus thermophilus and contains a post-generation source as a raw material and combining other raw materials and optimization of preparation parameters. The fermented milk flavored beverage comprises the following raw materials in parts by weight: 7-20 parts of fermented milk supernate, 3-10 parts of a sweetening agent, 0.5-2 parts of soluble dietary fibers, an acidity regulator and the balance of water, the fermented milk flavor sports beverage is fresh and cool in taste, free of fat and protein, capable of meeting the isotonic food standard and suitable for improving immunity and supplementing electrolyte after sports. According to the invention, the convenient forms of the metagen and the beverage are combined, and the requirements of modern consumers on health, low burden and sports nutrition are met.

The invention provides a preparation method of a saussurea involucrata fermentation product, a product of the saussurea involucrata fermentation product, preparation bacteria and application, and belongs to the field of microbial fermentation. The invention provides new strains, namely Bifidobacterium longum subsp. Infantis Xue-66 and Lactobacillus helveticus Xue-123, which are separated from a saussurea involucrata flora, and after the Bifidobacterium longum subsp. Infantis Xue-66, the Lactobacillus helveticus Xue-123 and the Lactobacillus plantarum PQQ-1 are subjected to co-fermentation with whey protein and collagen, the separated metabiotics are called as a saussurea involucrata fermentation product. The saussurea involucrata fermentation product has the capabilities of remarkably inhibiting the activity of tyrosinase and inhibiting the gene expression of tyrosinase, has a remarkable whitening effect, and can effectively improve the skin elasticity.

The application is directed to a method to manufacture pasta-filata cheese based on cultures comprising or consisting of either 1) at least a galactose-positive Streptococcus thermophilus strain as defined herein or 2) at least a Streptococcus thermophilus strain and a Lactococcus lactis strain, and to a stretched curd or cheese produced by this method. The application is also directed to a culture or kit-of-part comprising or consisting of a) a galactose-positive Streptococcus thermophilus strain as defined herein, and b) Lactococcus strain(s) and / or Lactobacillus helveticus strain(s).

The application belongs to the technical field of biological medicine, and particularly relates to a functional composition for regulating lipid metabolism and a preparation method and application thereof. The application provides a functional composition for regulating lipid metabolism, which comprises, in mass parts, 10-14 parts of probiotics, 8-12 parts of Opuntia tuna powder, 2-4 parts of mulberry leaf extract, 0.5-1.5 parts of cinnamon, 1-3 parts of chromium, 18-22 parts of xylo-oligosaccharide, 18-22 parts of inulin and 27-35 parts of resistant dextrin; the probiotics comprise Bifidobacterium lactis, Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus casei, Lactobacillus acidophilus and Bifidobacterium animalis. The functional composition has a synergistic effect of the components, can promote the colonization of beneficial bacteria, inhibit the growth of harmful bacteria, maintain the balance of intestinal flora, regulate lipid metabolism and be used for preventing and treating diseases related to lipid metabolism.

This invention relates to a traditional Chinese medicine composition containing celeon bone and its use in improving joint aging and injury. It belongs to the field of traditional Chinese medicine processing technology. The preparation method of celeon bone in the traditional Chinese medicine composition includes the following steps: (1) celeon bone is pulverized to obtain bone powder; (2) the bone powder is added to water and enzymatically hydrolyzed with protease, then inactivated to obtain an enzymatic hydrolysate; (3) microorganisms are added to the enzymatic hydrolysate for fermentation to obtain a fermentation broth; (4) the fermentation broth is inactivated, and solid-liquid separation is performed to obtain a clear liquid; (5) the clear liquid is dried to obtain the final product. The microorganisms include at least one of Bacillus subtilis, Lactobacillus helveticus, Pediococcus pentosaceus, Saccharomyces cerevisiae, Lactobacillus paracasei, and Lactobacillus plantarum. The celeon bone powder prepared by this invention can exert a good anti-inflammatory effect at low doses and can be used to prepare drugs for osteoarthritis caused by joint aging or injury, especially for treating osteoarthritis, rheumatoid arthritis, and other osteoarthritis. It also has good safety and broad application prospects.

The application is directed to a method to manufacture pasta-filata cheese based on cultures comprising or consisting of either 1) at least a galactose-positive Streptococcus thermophilus strain as defined herein or 2) at least a Streptococcus thermophilus strain and a Lactococcus lactis strain, and to a stretched curd or cheese produced by this method. The application is also directed to a culture or kit-of-part comprising or consisting of a) a galactose-positive Streptococcus thermophilus strain as defined herein, and b) Lactococcus strain(s) and / or Lactobacillus helveticus strain(s).

The application provides a lactobacillus helveticus and application thereof in sugar-reducing and uric acid-reducing peptide lactobacillus goat milk, and raw materials are fresh goat milk or reconstituted goat milk, and the goat milk is fermented by lactobacillus helveticus KD12 which produces alpha-glucosidase inhibitor peptides and xanthine oxidase inhibitor peptides, so that the protein in the goat milk is decomposed into alpha-glucosidase inhibitor peptides and xanthine oxidase inhibitor peptides, and the sugar-reducing and uric acid-reducing peptide lactobacillus fermented goat milk with alpha-glucosidase inhibitor peptides and xanthine oxidase inhibitor peptides is obtained. The alpha-glucosidase inhibitor peptides and the xanthine oxidase inhibitor peptides are separated, purified and identified in amino acid sequences, the positions of the alpha-glucosidase inhibitor peptides and the xanthine oxidase inhibitor peptides in the goat milk protein are determined, sugar-reducing and uric acid-reducing peptides for sugar-reducing and uric acid-reducing peptide food are provided, and a reference for development of sugar-reducing and uric acid-reducing drugs is provided.

The invention discloses a method for preparing cheese with good flavor through combined fermentation of probiotics available for infants, which comprises the following steps: (1) sterilizing: sterilizing fresh raw milk products; (2) fermentation: sequentially adding bifidobacterium animalis subsp. Lactis Bb-12, lactobacillus helveticus R0052 and lactobacillus reuteri DSM17938 into the sterilized raw milk product, carrying out echelon synergistic anaerobic fermentation reaction, and carrying out precipitation and filtration after the reaction is ended, so as to obtain initial cheese; and (3) ripening: carrying out precise ripening and flavor blending on the initial cheese by adopting a temperature-control humidity-control gas-control box, so as to obtain the cheese with good flavor. According to the method, pulse type sound waves are used in cooperation with pasteurization, microorganisms are killed while the nutritional value of the dairy product is reserved, and strains are subjected to combined fermentation according to a specific proportion range and an adding sequence; the cheese is accurately ripened by adopting a temperature-control humidity-control gas-control box; and finally adding natural fruit concentrated juice to obtain cheese with good flavor.

The invention discloses lactobacillus helveticus PP0208 and application thereof in prevention and treatment of allergic rhinitis, and belongs to the technical field of microorganisms. The technical problem to be solved is to provide the lactobacillus helveticus for treating the allergic rhinitis, and the key point of the technical scheme is that the lactobacillus helveticus PP0208 is provided, and the preservation number of the lactobacillus helveticus PP0208 is CGMCC (China General Microbiological Culture Collection Center) No.28753. The lactobacillus helveticus PP0208 viable bacteria, the thermally inactivated bacteria and the extracellular vesicles of the lactobacillus helveticus PP0208 disclosed by the invention all have the effect of remarkably inhibiting allergic rhinitis mucosal inflammation, can down-regulate the expression of inflammatory factors and regulate the proportion of Treg cells, and cooperatively promotes the development of diseases towards the healing direction by coordinating the intestinal flora structure and the change of metabolites of the intestinal flora structure. The compound has a wide application prospect in preparation of drugs for effectively preventing and treating allergic rhinitis.

The present application relates to the technical field of food processing, in particular to a beverage and a preparation method thereof. The raw materials of the beverage provided by the present application comprise whey protein powder and fermented fruit and vegetable juice in a mass ratio of (0.5-2):(98-99.5); wherein the fermented fruit and vegetable juice is prepared by fermenting fruit and vegetable juice with a compound ferment agent, and the compound ferment agent comprises Lactobacillus plantarum, Lactobacillus helveticus and yeast. The beverage of the present application not only contains whey protein, endogenous fructose, vitamins and minerals, can effectively relieve the feeling of tiredness, quickly restore physical fitness, but also can significantly weaken the astringent taste under acidic conditions, improve the thirst-quenching property of the beverage, has good taste and flavor, and the product quality is obviously improved. Moreover, the beverage can realize a longer shelf life, no precipitation is generated during the shelf life, and the stability is good.

The invention discloses a compound probiotic composition based on multiple kinds of lactobacillus. The compound probiotic composition is prepared from lactobacillus plantarum, lactobacillus fermentarius fermented lactobacillus mucus, lactobacillus helveticus, lactobacillus salivarius combined lactobacillus, lactobacillus sakei sake wide lactobacillus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus and lactobacillus acidophilus. The compound probiotic composition disclosed by the invention can be used for improving the micro-ecology of intestinal tracts, exerting the synergistic effect of multiple strains, improving the health of the intestinal tracts and related metabolism and immunity problems more comprehensively, and further exerting better health-care and prevention effects.

The invention discloses a lactic acid bacteria leavening agent and a method for preparing Mozzarella cheese by using the lactic acid bacteria leavening agent, and belongs to the technical field of dairy product processing. The leavening agent is composed of streptococcus thermophilus S10, lactococcus lactis BL19 and lactobacillus helveticus H11, and preferably, the viable count ratio is 1: 1: 2. The method for preparing the cheese by using the leavening agent comprises the following steps: sterilizing fresh cow milk, adding the leavening agent for pre-acidification, adding chymosin and calcium chloride for curding, cutting, discharging whey, blanching and stretching, shaping in cold water and the like. Through specific strain compounding and process parameter optimization, the prepared Mozzarella cheese is rich in milk flavor and excellent in sensory property, the preparation process is simple and efficient, and the product quality is stable.

The invention provides a compound composition for cultivating primordial qi and promoting growth and a preparation process thereof, and the preparation process comprises the following steps: adding water into traditional Chinese medicine components, carrying out high-temperature extraction to obtain a basic water extract, and filtering and concentrating the basic water extract to obtain a concentrated water extract; adding a compound enzyme into the concentrated water extract for enzymolysis to obtain an enzymatic hydrolysate, adding diatomite into the enzymatic hydrolysate for targeted adsorption and filtration to obtain a primary filtrate, cooling the primary filtrate to room temperature, adding acid to adjust the pH value to 5.8-6.2, and adding a xanthan gum water solution to obtain a traditional Chinese medicine water extract; adding a bacterial suspension into the traditional Chinese medicine water extract to obtain a traditional Chinese medicine compound liquid, wherein the bacterial suspension contains inactivated lactobacillus helveticus CCFM1263; mixing bone collagen peptide and casein phosphopeptide to obtain a mixture, and dissolving the mixture in purified water in which sodium citrate is dissolved in advance to obtain a peptide premixed solution; slowly adding the peptide premixed liquid into the traditional Chinese medicine composite liquid, fully mixing, filtering and sterilizing to obtain the compound composition for cultivating the primordial qi and promoting growth.

The invention discloses a whitening and freckle-removing fucoidan-plant extract synergistic composition as well as a preparation method and application thereof, belongs to the technical field of skin care products, and particularly relates to the whitening and freckle-removing fucoidan-plant extract synergistic composition. Comprising the following components in parts by weight: 0.3-0.5 part of fucoidan, 1.5-2.5 parts of a bighead atractylodes rhizome extract, 6-10 parts of a lactobacillus helveticus fermentation supernatant, 3-5 parts of nut oil ceramide, 8-10 parts of deep sea water minerals and 1-2 parts of arbutin. According to the invention, active functional components are compounded, complementarity on action targets and physicochemical properties is utilized, an anti-oxidation and anti-inflammatory synergistic effect is exerted, melanin generation is inhibited from the source, skin inflammatory response is relieved, and a synergistic composition which can efficiently whiten and remove freckles and also can give consideration to skin barrier health is constructed.

This invention discloses a probiotic compound agent and its application that improves the quality and metabolic characteristics of fermented milk, belonging to the field of microbial and fermented dairy product processing technology. Co-culturing *Lactobacillus helveticus* DYNDL_20-5 with L-fucose can produce high levels of EPS (extracellular starch). The probiotic compound agent of this invention can improve the quality and metabolic characteristics of fermented milk, specifically by: altering the monosaccharide composition of EPS to produce fucose-type EPS; reducing the fermentation rate of fermented milk and increasing its acidification capacity; increasing microbial abundance and enriching beneficial bacteria; improving the texture characteristics of fermented milk; and enhancing sensory quality, nutritional value, and the concentration of various health-beneficial metabolites. This invention provides an important foundation for developing efficient and adaptable dairy starter cultures, offering new solutions for improving the quality of fermented milk, increasing fermentation efficiency, and developing functional fermented milk products.

Provided are a Lactobacillus helveticus strain and a composition for preventing or treating inflammatory disease containing the same. The Lactobacillus helveticus strain (Accession No. KCTC 14110BP) according to the present invention alleviates symptoms of inflammatory bowel disease, such as weight loss and bowel length reduction, and it does not have side effects that have been seen with existing drug treatment. Therefore, the Lactobacillus helveticus strain can be effectively used for the treatment and prevention of inflammatory disease, particularly inflammatory bowel disease.

This invention provides a method for preparing a fermented product of *Saussurea involucrata*, the product itself, the strain used in its preparation, and its applications, belonging to the field of microbial fermentation. This invention also provides a novel strain isolated from *Saussurea involucrata* flora: *Bifidobacterium longum* subsp. *infantitidis* (…). Bifidobacterium longum subsp. infantis Xue-66 and Lactobacillus helveticus ( Lactobacillus helveticus Xue-123, the aforementioned Bifidobacterium longum subsp. infantileum Xue-66, Lactobacillus helveticus Xue-123 and Lactobacillus plantarum ( Lactiplantibacillus plantarum PQQ-1, when co-fermented with whey protein and collagen, yields a metabiotic called Yakult ferment. This Yakult ferment significantly inhibits tyrosinase activity and gene expression, exhibiting significant whitening effects and effectively increasing skin elasticity.

The application discloses a DPP-IV inhibiting peptide-producing lactobacillus helveticus, a goat milk with blood sugar reduction and a preparation method thereof, and relates to taking goat milk as raw material, fermenting the goat milk by using the DPP-IV inhibiting peptide-producing lactobacillus helveticus KD12 to obtain the goat milk fermented by the lactic acid bacteria containing DPP-IV inhibiting peptide with blood sugar reduction, and preparing the goat milk powder fermented by the lactic acid bacteria containing DPP-IV inhibiting peptide with blood sugar reduction through drying after fermentation. The lactic acid bacteria of the goat milk fermented by the lactic acid bacteria with blood sugar reduction is inactivated to obtain the goat milk with postbiotics with blood sugar reduction, and after concentration, the goat milk powder with postbiotics with blood sugar reduction is obtained through drying. The goat milk with blood sugar reduction provided by the application has a high DPP-IV inhibition rate, can be used for inhibiting DPP-IV activity after being eaten by consumers, thereby reducing blood sugar, reducing the dosage of blood sugar reduction drugs, and thereby reducing the side effects caused by the blood sugar reduction drugs.

The application discloses a kind of efficient high-quality cultivation methods of citrus, it is related to fruit tree cultivation technical field.The cultivation method of the application includes the following steps: soil deep ploughing and deep ripping treatment, planting citrus virus-free seedlings, mechanical weeding, disease and pest control, compound beneficial microorganism bacterial agent is leached and applied, biological organic fertilizer is applied, water, fertilizer and medicine are combined and managed and pre-market treatment;The compound beneficial microorganism bacterial agent is mainly composed of 10-20 parts of sinodelta weissella, 2-10 parts of nitrogen-producing pseudomonas, 15-25 parts of lactobacillus helveticus and 1-10 parts of pedioccoccus pentosaceus;The pre-market treatment is to alternately apply glucose powder and molasses powder to the roots two months before marketing.The application realizes the improvement of citrus in coloring, quality and yield through a series of technical means such as soil deep ploughing and deep ripping treatment, planting citrus virus-free seedlings, mechanical weeding, disease and pest control, compound beneficial microorganism bacterial agent is leached and applied, biological organic fertilizer is applied, water, fertilizer and medicine are combined and managed and pre-market treatment, and has efficient and high-quality planting effect.

The invention discloses a compound lactic acid bacteria agent for mare milk fermentation, fermented mare milk and a preparation method of the fermented mare milk, and belongs to the technical field of mare milk biological fermentation. The compound lactic acid bacteria agent comprises five viable bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus helveticus, lactobacillus plantarum and lactobacillus casei, the optimal ratio of lactobacillus bulgaricus to streptococcus thermophilus to lactobacillus helveticus to lactobacillus plantarum to lactobacillus casei is 1: 1: 0.5: 0.5: 0.5 during mare milk fermentation, the optimal inoculum size is 3%, the optimal fermentation temperature is 40.5 DEG C, and the optimal fermentation time is 12 hours. The prepared fermented mare milk (mare milk yoghurt) is excellent in flavor, pure and elegant, the bad flavor is successfully inhibited, the elegant fragrance is created, and the flavor level is improved; the functions are enhanced, the health value is high, high-value metabolites are enriched, bioactive peptides are released, and an anti-oxidation system is enhanced; the process is stable, and the quality is controllable: by optimizing process parameters, the viable count reaches an extremely high level, stable and efficient expression of a synergistic metabolic network is ensured, and uniform and reproducible product quality is ensured.