183 results about "Lactobacillus paracasei" patented technology

The invention discloses a compound bacterial agent for reducing blood sugar and blood fat, application of the compound bacterial agent and a method for preparing a fermented coconut milk beverage from the compound bacterial agent, belongs to the technical field of microorganisms, and particularly relates to the compound bacterial agent for reducing blood sugar and blood fat, the compound bacterial agent comprises fermented lactobacillus mucus AL-8 and lactobacillus paracasei DX-5, and the compound bacterial agent is prepared from the fermented lactobacillus mucus AL-8, the lactobacillus paracasei DX-5, the lactobacillus paracasei DX-5, the lactobacillus paracasei DX-5 and the lactobacillus paracasei DX-5 and the lactobacillus paracasei DX-5 and the lactobacillus paracasei DX-5 and the lactobacillus paracasei DX-5 and the lactobacillus paracasei DX-5. The preservation number of the lactobacillus mucus AL-8 is CCTCC (China Center For Type Culture Collection) NO: M20252735; the preservation number of the lactobacillus paracasei DX-5 is CCTCC (China Center For Type Culture Collection) NO: M20252736. According to the invention, the fermented coconut milk beverage is prepared by utilizing the inhibition effect of a blood sugar and blood fat reducing compound bacterial agent consisting of fermented lactobacillus mucus AL-8 and casei paracasei DX-5 on alpha-amylase and pancreatic lipase.

The invention discloses a plant lactobacillus with light aging resistance and an application thereof. The preservation number of the plant lactobacillus cj001 disclosed by the invention is CGMCC (China General Microbiological Culture Collection Center) No.35419. The fermentation supernatant of the plant lactobacillus cj001 shows good anti-aging activity and in-vitro antioxidant activity, and the growth ability of HaCaT cells is promoted. After the combined fermentation product of the plant lactobacillus cj001 and the lactobacillus paracasei Grx701 is subjected to ultraviolet radiation, the proliferation of HaCaT cells can be promoted, the endogenous antioxidant capacity of human skin cells can be enhanced, the photooxidation damage can be effectively relieved, and the combined fermentation product has a wide application value in the field of preparation of products with antioxidant, anti-aging, anti-ultraviolet damage, anti-photoaging and the like.

The invention relates to bacteria of the species Lactobacillus paracasei and / or compositions comprising Lactobacillus paracasei for use in preventing and / or treating a mental illness, a symptom affecting mental health and / or a condition associated with chronic stress, in a mammal. The invention further relates to methods and uses of said bacteria of the species Lactobacillus paracasei and / or compositions. The invention can be applied in restoring, maintaining, and / or promoting mental (including cognitive) health and has potential applications, inter alia, in the area of dietary and food supplements, medicaments and pharmaceuticals.

The invention discloses a lactobacillus paracasei strain with an effect of relieving inflammatory bowel diseases and application thereof, and belongs to the technical field of microbial fermentation. The strain is Lactobacillus paracasei JGSLP08, and the preservation number of the Lactobacillus paracasei JGSLP08 is CGMCC (China General Microbiological Culture Collection Center) NO.34274. The invention further discloses a preparation method of the Lactobacillus paracasei JGSLP08. The strain has the characteristics of strong acid resistance, bile salt resistance and gastrointestinal fluid resistance, can effectively inhibit salmonella typhimurium, escherichia coli and staphylococcus aureus, and has an excellent antioxidant effect. A DSS-induced colitis mouse model shows that the lactobacillus paracasei can effectively improve the DIA score of a mouse, regulate inflammatory factors, reduce oxidative stress injury, relieve inflammatory cell infiltration and protect the integrity of mucosal epithelium, so that the inflammatory bowel disease is relieved and / or treated.

The invention relates to the technical field of microorganisms, and particularly discloses a lactobacillus paracasei KQNIU, a microbial preparation and application of the lactobacillus paracasei KQNIU. The Lactobacillus paracasei KQNIU is preserved in the China General Microbiological Culture Collection Center on August 25, 2025, the preservation number is CGMCC No.35739, and the Lactobacillus paracasei KQNIU is classified and named as Lactobacillus paracasei, and the Lactobacillus paracasei KQNIU is named as Lactobacillus paracasei KQNIU. The Lactobacillus paracasei KQNIU is named as Lactobacillus paracasei KQNIU. The lactobacillus paracasei KQNIU provided by the invention has good gastrointestinal tract tolerance, has an inhibition effect on pathogenic bacteria such as escherichia coli, salmonella and the like, can be prepared into a microbial preparation or a feed additive for preventing and treating calf diarrhea, replaces antibiotics and realizes green and healthy breeding.

The invention belongs to the technical field of traditional Chinese medicines, and particularly relates to a traditional Chinese medicine composition for intervening in non-alcoholic fatty liver and a preparation method thereof. The preparation method comprises the following steps: (1) weighing the following raw materials: hawthorn, salvia miltiorrhiza, rhizoma alismatis, radix puerariae, astragalus membranaceus, semen cassiae and poria cocos, and respectively crushing; (2) mixing radix astragali, semen cassiae and poria cocos, and performing water extraction to obtain concentrated paste; (3) preparing a fermentation substrate; (4) simultaneously inoculating lactobacillus rhamnosus and lactobacillus acidophilus into the fermentation substrate, and carrying out first-stage anaerobic fermentation; (5) continuously inoculating lactobacillus paracasei and streptococcus thermophilus into the fermentation liquid, and carrying out second-stage anaerobic fermentation; and (6) carrying out vacuum concentration, freeze drying and crushing on the traditional Chinese medicine fermentation liquor to obtain the traditional Chinese medicine fermentation composition for intervening in the non-alcoholic fatty liver disease. The traditional Chinese medicine composition is prepared through specific raw material compatibility and a specific fermentation mode, and a new path is provided for application of traditional Chinese medicine in the field of fatty liver treatment.

According to the invention, lactobacillus rhamnosus UP180 with relatively strong cellulase activity and lactobacillus paracasei ID001 with relatively strong protease activity are combined to prepare composite probiotic powder, the composite probiotic powder is used for jointly fermenting the endothelium corneum gigeriae galli formula, and meanwhile, a polypeptide capable of improving the digestive enzyme activity of Caco-2 cells is found from a fermentation product. The compound strain fermentation effectively decomposes macromolecular proteins in the endothelium corneum gigeriae galli formula and converts the macromolecular proteins into small molecular peptides, effective active ingredients in the formula are fully released, and the conversion effect is obviously superior to that of single strain fermentation. Besides, the endothelium corneum gigeriae galli composition leavening prepared by the invention can improve nutrient absorption of the rats by improving enzyme activity and metal ion chelation in intestinal tracts of the rats in the weaning period and promote growth of the rats in the weaning period, and has a potential application prospect in the field of nutrient absorption of children.

The invention relates to a lycium barbarum fermented product with a liver protection function as well as a preparation method and application thereof, and belongs to the technical field of fermentation. The fermentation liquor is prepared by taking a specific traditional Chinese medicine compound consisting of radix puerariae, semen hoveniae, fructus lycii, rhizoma polygonati, flos chrysanthemi, pericarpium citri reticulatae and cordyceps militaris as a matrix through a double-bacterium synergistic fermentation process. The preparation method comprises the following steps: firstly, pre-fermenting a compound extract by using Akkermansia muciniphila bacteria, enriching propionic acid and optimizing the matrix; the preparation method comprises the following steps: carrying out primary fermentation by using lactic acid bacteria combined with Lactobacillus paracasei E10, L. paracasei JN-1 and L. paracasei JN-8 (in a volume ratio of 3: 3: 2), and carrying out secondary fermentation by using lactobacillus combined with Lactobacillus paracasei E10, L. paracasei JN-1 and L. paracasei JN-8 (in a volume ratio of 3: 3: 2). The traditional Chinese medicine composition realizes double synergy of efficient conversion of traditional Chinese medicine active ingredients and intestinal-hepatic axis regulation and control, and is suitable for prevention and adjuvant therapy of alcoholic liver injury and non-alcoholic fatty liver disease.

The application belongs to the technical field of biological medicine, and particularly relates to a lactobacillus paracasei and application thereof. The lactobacillus paracasei ZY101 is preserved in the China General Microbiological Culture Collection Center, has a preservation number of CGMCC No. 32360, a preservation date of October 25, 2024, and an address of No. 3, Beichen West Road, Chaoyang District, Beijing. Compared with a commercial bacillus acidophilus, the apricot vinegar prepared by using the lactobacillus paracasei ZY101 has new substances including linalool, alpha-farnesene, 2-phenylacetic acid ethyl ester and geranylgeraniol, and further promotes the aroma of the apricot vinegar. Compared with the commercial bacillus acidophilus, the existing substances are obviously improved, and specifically include ethyl acetate, isoamyl acetate, ethyl octanoate, ethyl hexanoate, acetoin, methyl palmitate, gamma-deca-lactone, ethyl dodecanoate, delta-deca-lactone, trans-nerolidol and dihydro-beta-ionone.

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.

The present application belongs to the technical field of microbial fermentation feed, and discloses a fattening sheep complete mixed granular feed fermented by lactobacillus paracasei and a preparation method. The present application provides a lactobacillus paracasei strain for degrading gossypol, and the strain is used for solid fermentation of a mixture of cottonseed meal and cassava powder to obtain a fermented feed. The fermented feed is used for preparing a fattening sheep complete mixed granular feed, which can be directly used for feeding fattening sheep and can completely meet the nutritional needs of the fattening sheep. The complete mixed granular feed can significantly improve the palatability, and increase the feed intake and daily weight gain of the fattening sheep through fermentation of the cottonseed meal and the cassava powder.

The invention relates to the technical field of food microorganisms, in particular to a Lactobacillus paracasei K34 strain and application of the Lactobacillus paracasei K34 strain to fermentation of dark green tea. The preservation number of the K34 strain is CGMCC (China General Microbiological Culture Collection Center) No.36233. According to the fermented dark tea prepared by fermenting dark tea with the K34 strain and the preparation method of the fermented dark tea, K34 fermentation liquor is inoculated into the dark tea for fermentation, and a fermented dark tea product with the function of improving intestinal tracts is obtained. Animal experiment results show that the K34 fermented dark tea can improve the water content of excrement, shorten the first-grain black excrement discharge time, enhance the gastrointestinal motility function, regulate the intestinal flora structure, inhibit the expression of proinflammatory factors and improve the expression of anti-inflammatory factors, so that the K34 fermented dark tea has the effect of relaxing bowel. The invention provides a new technical scheme for developing functional fermented tea and probiotic health-care food which are safe and can be eaten for a long time.

The invention discloses a lactobacillus paracasei MLL28 strain and application thereof in resisting depression and inflammation, and belongs to the technical field of biomedicine. The strain is preserved in the China General Microbiological Culture Collection Center, called CGMCC for short, the preservation address is Institute of Microbiology, Chinese Academy of Sciences, No.3, No.1 Yard, Beichen West Road, Chaoyang District, Beijing, the preservation number is CGMCC No.37583, the preservation date is January 30, 2026, and the taxonomic name is Lactobacillus paracasei. The strain provided by the invention has good tolerance to gastrointestinal tract environment, can significantly improve depression-like behaviors and regulate the levels of neurotrophic factors, neurotransmitters and inflammation-related factors, has good anti-depression and anti-inflammatory effects, and can provide a new technical approach for emotion regulation, depression state improvement and anti-inflammation.

The application provides application of Lactobacillus paracasei K56 in preparation of products for improving intestinal peristalsis and promoting defecation, and relates to the technical field of biotechnology. The application comprises application of Lactobacillus paracasei K56 in preparation of products containing at least one efficacy of improving small intestinal propulsion rate of a subject, promoting intestinal peristalsis of the subject and promoting defecation of the subject, wherein the products comprise a fermentation product fermented by using a fermenting agent containing Lactobacillus paracasei K56, and the fermentation substrate contains milk; and the application comprises increasing the proportion of the number of dead Lactobacillus paracasei K56 cells in the fermented product relative to the total number of Lactobacillus paracasei K56 cells. The application alleviates the technical problem that inactivation of bacteria in a fermented product causes the probiotic function to be affected.

The invention relates to fructus lycii compound fermentation liquor as well as a preparation method and application thereof, and belongs to the technical field of fermentation. According to the preparation method, fructus lycii, rhizoma coptidis, radix notoginseng, radix astragali seu hedysari, rhizoma bletillae, fructus chebulae and rhizoma dioscoreae are mixed and subjected to high-temperature extraction, ackermania muciniphila ATCC BAA-835 is utilized for primary fermentation, lactobacillus paracasei is utilized for secondary fermentation, and the obtained compound fermentation liquor has the advantages that the effect of improving the anti-inflammatory effect is achieved in a complex DSS + bound stress compound type inflammatory bowel disease injury model; according to the invention, all-around protection effect is shown, the efficacy of the lactobacillus plantarum is obviously better than that of unfermented raw materials, any single strain fermented product and a contrast product fermented by adopting strains reported in literature in the same proportion, and important technical support and product prototype are provided for developing functional food for inflammatory bowel diseases and related neuropsychiatric diseases.

This invention discloses a fermented microbial preparation for inhibiting Campylobacter jejuni in calves, its preparation method, and its application. The fermented microbial preparation is a co-fermentation product of a mixture of Lygodium japonicum decoction and liquid culture medium, inoculated with Lactobacillus paracasei; the Lactobacillus paracasei is... Lacticaseibacillus paracasei KQNIU. Comparative experiments in this invention revealed that, compared to other types of traditional Chinese medicine, the inhibitory effect of fermented Lygodium japonicum on Campylobacter jejuni is significantly higher than that of other types of traditional Chinese medicine. Furthermore, the co-fermentation of the traditional Chinese medicine Lygodium japonicum and the probiotic Lactobacillus paracasei KQNIU achieves a synergistic effect between the two, overcoming the problem of limited efficacy when used alone.

The invention discloses casei paracasei capable of degrading acetaldehyde and application of the casei paracasei in ethanol or acetaldehyde related diseases. The invention provides a new lactobacillus paracasei strain A22032 screened and separated from long-life human intestinal tracts, the new lactobacillus paracasei strain A22032 has an excellent acetaldehyde degradation effect, the in-vivo acetaldehyde degradation rate reaches 69.23% and is obviously superior to that of the existing same strain, and a new scheme is provided for preventing and relieving ethanol or acetaldehyde related liver injury.

To provide a novel Lactobacillus paracasei strain with bone regeneration effects, and pharmaceutical and food compositions containing the same. [Solution] The present invention relates to a novel Lactobacillus paracasei L-30 and its uses, and more particularly to Lactobacillus paracasei L-30 (KCTC16035BP) which has the ability to promote the differentiation or formation of osteoblasts, the ability to suppress the differentiation or formation of osteoclasts, and the ability to promote immune activity, and which can regenerate bone, and to a pharmaceutical composition for the treatment or prevention of bone diseases containing the same.

The invention discloses lactobacillus paracasei and application thereof in vinasse fermentation, and belongs to the field of microbial technology and feed processing. The lactobacillus paracasei DG-LP55 is separated from Maotai vinasse, and the preservation number of the lactobacillus paracasei DG-LP55 is CCTCC (China Center For Type Culture Collection) NO: M2025436. The strain has natural adaptability to the vinasse environment, has excellent acid resistance and ethanol resistance, and can effectively overcome the inhibition of high acid and high alcohol of vinasse on conventional lactic acid bacteria. The strain is used as a single fermentation strain to be applied to solid-state fermentation of vinasse, the process is simple, the period is short, and very high-level viable count proliferation can be realized in a high-proportion vinasse substrate. A special strain and a simple and reliable fermentation method are provided for efficient resource utilization of the vinasse, and the feeding value and the probiotic function of the vinasse can be remarkably improved.

The invention discloses a probiotic which is derived from human milk and has the effects of resisting oxidation, resisting inflammation, protecting tissues and protecting intestinal barriers and application of the probiotic. Lactobacillus paracasei DPUMW-M14-9 is preserved in the general microbiological center of the China Committee for Culture Collection of Microorganisms, and the preservation number is CCTCC M 20252990. The strain has the characteristics of acid resistance, bile resistance, strong oxidation resistance, high surface hydrophobicity, self-aggregation capability and the like. The lactobacillus paracasei DPUMW-M14-9 can effectively adhere to epithelial cells, promote cell proliferation and regulate and control the process of a cell cycle. The bacterial strain can be used for inhibiting proinflammatory cytokines (TNF-alpha, IL-6 and IL-1beta) induced by lipopolysaccharide (LPS) and repairing tight junction proteins (ZO-1, Occludin and Claudin-1) at the same time, so that the integrity of epithelial cells is enhanced.

This invention discloses a strain of *Lactobacillus paracasei* CCFM1333 with multi-target regulatory effects and its application in regulating oral microecology, belonging to the field of microbial technology. This invention yields a strain of *Lactobacillus paracasei* CCFM1333, whose fermented milk and inactivated fermented milk not only inhibit odor-causing bacteria in the oral cavity and regulate oral microecology, but also alleviate inflammation. Specifically, it can reduce the number of odor-causing bacteria in the oral cavity of rats with increased odor-causing bacteria; downregulate the levels of serum inflammatory factors IL1β, IL-6, and IL-17A; and reduce the relative abundance of pathogenic bacteria in the oral cavity of rats, effectively regulating the oral microecology of rats.

The application discloses a composition capable of effectively inhibiting the growth of Staphylococcus aureus biofilm. The application firstly optimizes the nitrogen source in the culture medium of Staphylococcus epidermidis CCSM0287 strain, fully explores the growth difference of Staphylococcus epidermidis under different culture media and culture conditions and the inhibition effect of the fermentation supernatant on Staphylococcus aureus biofilm, then compounds the fermentation supernatant of Staphylococcus epidermidis CCSM0287 obtained by using the optimized culture medium (the nitrogen source adopts tryptone + soybean peptone + fresh beef bone collagen peptide powder) with the fermentation supernatant of Lactobacillus paracasei S20, can obviously inhibit the growth of Staphylococcus aureus biofilm and destroy the surface structure of the Staphylococcus aureus biofilm, and can be applied in bacteriostatic products.

The invention discloses probiotic fermented carrot juice capable of improving intestinal health and resisting oxidation and a preparation method of a metagen. The carrot juice is prepared by fermenting carrot raw materials through a compound probiotic agent containing lactobacillus plantarum YZX21, lactobacillus casei YRL577, lactobacillus paracasei X11 and lactobacillus rhamnosus LR-C111. The preparation method comprises the following steps: cleaning, peeling, crushing and pulping carrots to prepare carrot primary pulp, then carrying out high-temperature instantaneous sterilization treatment on the carrot primary pulp, and carrying out vacuum concentration after sterilization; the concentrated carrot primary pulp is inoculated with the composite probiotic agent, the final inoculation concentration is 102-109 CFU / mL, standing fermentation is conducted for 9-15 hours at the temperature of 30-40 DEG C, the probiotic fermented carrot juice is obtained, and the probiotic fermented carrot juice is subjected to high-temperature sterilization treatment to obtain the postbiotics. The probiotic carrot juice and the metabiotics prepared by the invention have the functions of improving constipation, regulating intestinal flora and improving antioxidant capacity, and the preparation method is stable and efficient.

This invention relates to *Lactobacillus paracasei* NEFU-5 and its applications, belonging to the field of biotechnology. To address the problems of limited functionality and poor direct degradation of metabolites in existing probiotic strains, this invention provides *Lactobacillus paracasei* NEFU-5 (accession number CCTCC NO: M 2026147). This *Lactobacillus paracasei* NEFU-5 can simultaneously and efficiently degrade uric acid, triglycerides, and cholesterol, and possesses excellent probiotic properties and safety. The *Lactobacillus paracasei* NEFU-5 provided by this invention can be used to prepare fermented products and can be used to prevent or improve hyperuricemia, hyperlipidemia, and other concurrent metabolic diseases, showing significant application prospects.

The invention discloses high-activity low-astringency roxburgh rose fermentation liquor and a preparation method thereof, and belongs to the technical field of food and food processing. The high-activity and low-astringency roxburgh rose fermentation liquor is prepared from the following components in parts by weight: 95 to 105 parts of roxburgh rose juice, 0.00040 to 0.00060 part of lactobacillus plantarum, 0.00028 to 0.00038 part of lactobacillus paracasei and 0.00011 to 0.00021 part of saccharomycetes (LB-1). The rosa roxburghii tratt juice can be fermented through the lactobacillus plantarum and the lactobacillus paracasei contained in the rosa roxburghii tratt juice, so that tannin contained in the rosa roxburghii tratt juice is degraded, and the content of tannin in the rosa roxburghii tratt juice is reduced; according to the present invention, the fermentation broth can be in the oxygen pressure environment through the carbon dioxide produced by fermenting the rosa roxburghii tratt juice through the contained yeast (LB-1), such that the growth of the aerobic bacteria can be inhibited, the oxidation of the vitamin C can be inhibited, the structure of the superoxide dismutase can be maintained not to be damaged, and the activity of the superoxide dismutase can be maintained.

The invention belongs to the technical field of microorganisms, and relates to a lactobacillus paracasei Lpc-14 strain with functions of resisting oxidation and promoting gastrointestinal motility and a preparation method of the lactobacillus paracasei Lpc-14, the lactobacillus paracasei is classified and named as Lactobacillus paracasei, the preservation number of the lactobacillus paracasei is CGMCC No. 29666, the preservation time is January 18, 2024, and the preservation number of the lactobacillus paracasei Lpc-14 is CGMCC No. 29666. The preservation unit is China General Microbiological Culture Collection Center, and the address is No.3, Yard 1, Beichen West Road, Chaoyang District, Beijing. The strain is separated and purified from naturally-fermented Chinese sauerkraut fermentation liquor, has the capacity of resisting oxidation and promoting gastrointestinal motility of mice with constipation and improving secretion of gastrointestinal regulating peptides, further has the capacity of resisting acid and alkali and resisting artificial simulated gastrointestinal fluid and bile, and has the characteristics of probiotics.

The application discloses the technical field of microbial preparation, and relates to a yellow slurry water fermentation preparation and application of the yellow slurry water fermentation preparation as a bean sprout rooting bacteriostatic agent. The yellow slurry water fermentation preparation is obtained by mixed fermentation of Kluyveromyces marxianus NNB-2 and Lactobacillus paracasei LMX1 on a fermentation substrate containing yellow slurry water, and the yellow slurry water fermentation preparation is further applied as a rooting bacteriostatic agent in bean sprout culture. Subsequent test research shows that application of the yellow slurry water fermentation preparation in the process of bean sprout culture can significantly promote growth indexes such as the rooting and germination rate of bean sprouts, and can further improve the disease resistance and rot resistance of bean sprouts. Meanwhile, the yellow slurry water fermentation preparation has a significant advantage in reducing the content of harmful substances such as sulfite, nitrite and lead in bean sprouts, and improving the concentration of ascorbic acid and the activity of SOD enzyme, thereby providing a scientific basis for the production of green, high-quality and functional sprout vegetables.

Provided is lacticaseibacillus paracasei or a variant thereof having 16S rRNA that includes a base sequence having a homology of at least 90% with the base sequence represented by SEQ ID NO: 1.

This invention discloses an RPA-CRISPR / Cas12a *Lactobacillus paracasei* Zhang detection kit, detection method, and application, belonging to the field of rapid microbial detection technology. The *Lactobacillus paracasei* Zhang detection method based on RPA-CRISPR / Cas12a can be applied to the rapid detection of *Lactobacillus paracasei* Zhang in real samples. This method combines engineered crRNA with RPA-specific amplification and crRNA-specific sequence recognition, giving the detection method excellent specificity and sensitivity. The entire fluorescence detection platform is operated at 37℃, and the results can be observed visually using either fluorescence or blue light excitation, depending on available conditions, making it suitable for on-site use.

The application discloses a preparation method and application of a composite strain of a sugar-controlling probiotic, and belongs to the technical field of microorganisms. The method comprises the steps of strain stock solution preparation, anaerobic culture, pH value determination and regulation, and composite strain proportioning. Through a dynamic shunting mechanism with pH value 4.3 as a threshold, the culture solution lower than the value is subjected to re-acidification treatment, and the culture solution higher than the value is subjected to differential dilution and coating operation. Finally, Lactobacillus gasseri, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus paracasei, Bifidobacterium breve, Bifidobacterium lactis and Bifidobacterium longum are mixed at a preset ratio, and a sustained-release agent is added for storage. The method can significantly improve the screening efficiency of target probiotics, the stability of the composite preparation and the blood glucose regulation effect, and can be widely applied to the development of sugar-controlling probiotic products.