754 results about "Lactobacillus paracasei" patented technology

The invention refers to food products comprising at least a mean to promote the oral tolerance phenomenon (Lactobacillus paracasei), to food products comprising at least a mean to maintain the oral tolerance phenomenon (Bifidobacterium lactis), and to food products comprising means to promote and maintain the oral tolerance phenomenon (combination of Lactobacillus and Bifidocateria). The food product is intended for infants, babies, children, and also for pets. The invention refers to food products which are not intended for allergic populations.

The invention discloses a Lactobacillus paracasei subsp. paracasei K56, in particular to an isolated Lactobacillus paracasei subsp. paracasei K56, deposited at the German Collection of Microorganismsunder the registration number DSM27447. It is very suitable for increasing the flavor of fermented products, functional foods or dairy products, and has the function of regulating immune and inflammation symptoms.

The invention provides a probiotic fruit and vegetable enzyme drink and a preparation method thereof. Fruits and vegetables as well as four-in-one PPHR Lactobacillus powder (including Lactobacillus paracasei, L. plantarum, L. helveticus and L. rhamnosus) are mixed and the obtained mixture is fermented, and the obtained fermented product is the probiotic fruit and vegetable enzyme drink. Compared with the prior art, the preparation method has the advantages that the fermentation process can be shortened, the fermentation process can be simplified, the nutritional value of fruit and vegetable juice can be increased, the fruit and vegetable juice is endowed with higher oxidation resistance, and the application range of Lactobacillus in food, particularly drinks, is broadened.

The present invention relates a novel Lactobacillus sp. Strain and usc thereof. More specifically, the present invention relates to a novel Lactobacillus sp. Strain, Lactobacillus paracasei, isolated and identified from Kimchi fermentation liquid and uses thereof as probiotics, feeding additive, deodorizing agent and food additive. Lactobacillus paracasei of the present invention has good acid-resistance, bile acid-resistance and stability in the human body, has pathogenic bacteria inhibiting activity, increases numbers of beneficial bacteria by changing intestinal microflora and decreases diarrhea incidence, deodorizes offensive odor, and has effectes of softening and deodorizing in meat and fish.

The invention provides a preparation method of a kimchi fermenting agent and a fermenting bacterium powder. The preparation method comprises the steps: activating strains of lactobacillus plantarum, lactobacillus brevis, lactobacillus pentosus and lactobacillus paracasei; preparing an enrichment medium; carrying out enrichment culture on the activated strains; centrifugally concentrating the kimchi fermenting agent; preparing a protective agent; and carrying out spray drying on the kimchi fermenting agent and the protective agent. The kimchi fermenting agent and the fermenting bacterium powder prepared by using the method can be used for effectively reducing nitrite in kimchi; a vegetable generally used as kimchi is selected as the enrichment medium, so that not only can lactic acid bacteria be effectively proliferated, but also the enrichment medium has the characteristics of natural green and no addition of other chemical reagents; a spray drying method is used as a drying way for preparing the fermenting bacterium powder, so that the production cost can be effectively reduced.

The invention relates to the use of at least two lactic acid bacterial strains selected from the group comprising Pediococcus pentosaceus 16:1 (LMG P-20608), Leuconostoc mesenteroides 23-77:1 (LMG P-20607), Lactobacillus paracasei subsp paracasei F-19 (LMG P-17806), and Lactobacillus plantarum 2362 (LMG P-20606) for the manufacturing of a formulation for the prevention or treatment of stress-induced inflammatory disorder.

The invention provides lactobacillus paracasei which is sieved and separated from excrement of healthy adults and has the collection number of CCTCC (China Center for Type Culture Collection) NO: M2012174. The invention further provides a high-activity composite lactobacillus beverage which is prepared by a method of mixing and fermenting the lactobacillus paracasei, lactobacillus acidophilus andlactobacillus casei. When the lactobacillus beverage leaves a factory, the viable organism quantity can reach more than 500 million/milliliter; and viable organisms can live in an intestinal canal and can achieve the larger quantity, so that the high-activity composite lactobacillus beverage has very good effects on recuperating intestinal canal health and improving the organism immunity.

The invention provides a preparation method of probiotics fermented pumpkin and carrot vegetable powder. The four probiotics, Lactobacillus rhamnosus, lactobacillus paracasei subsp. paracasei, streptococcus thermophilus, and lactococcus lactis subsp. Cremoris are adopted as the starting strains, which are then subjected to enlargement culture, preparation of lyophilized powder strains, compounding of lyophilized powder, thus obtaining composite probiotic lyophilized powder. The preparation method comprises the steps of: employing cleaned and seed removed pumpkins and cleaned carrots in a weight ratio of 3:1, adding drinking water of the same weight to the mixed material into a colloid mill for slurry refining, matching the slurry with 5% white sugar, after disinfection and cooling, inoculating the composite probiotic lyophilized powder with 0.01% of the slurry, carrying out fermentation for 48h, and then conducting centrifugal dehydration, wall material embedding with sodium alginate and a flaxseed gum, as well as freeze drying, thus obtaining the probiotics fermented pumpkin and carrot vegetable powder.

The invention discloses a non-lactose lactic acid bacteria beverage and method for preparing the beverage. The method for preparing the beverage comprises the steps of 1) mixing 8%-16% of milk powder (fat<=1.5% and 28%-35% of protein) and 0.01%-0.2% of lactase with water, standing for 2-10h at the temperature of 4-10 DEG C, and obtaining reconstituted milk; 2) conducting heat preservation on the reconstituted milk for 1.5-2.5h at the temperature of 90-95 DEG C, evenly mixing the reconstituted milk with lactic acid bacteria, conducting fermentation for 60-120h, conducting cylinder reversing, homogenizing and cooling, and obtaining an acidified milk base stock, wherein the lactic acid bacteria comprises lactobacillus paracasei, and the additive amount of the lactobacillus paracasei is 1-6*106cfu/mL per milliliter of the reconstituted milk ; 3) conducting sterilization on aqueous solutions of sweet substances without the lactose, cooling the aqueous solutions to the temperature of 10-30 DEG C, mixing the aqueous solutions with the acidified milk base stock, and conducting acidifying and homogenizing. The non-lactose lactic acid bacteria beverage does not contain the lactose, and is sweet and sour, tasty and good in stability, texture, taste, special flavor and the like.

The invention relates to lactobacillus paracasei and application thereof, the preservation number of lactobacillus paracasei provided by the invention is CGMCC No.14868, coming from naturally fermented silage, and lactobacillus paracasei belongs to the field of microorganism. Lactobacillus paracasei L267 has capacities of resisting against cholate and gastric acid invasion, has the capacity of producing protease, and has an inhibiting effect for escherichia coli flora. Lactobacillus paracasei L267 can also adjust immunoreaction and is suitable for preparation of products such as food, health care products, medicines and food supplements. A lactic acid bacteria composition can be applied in a fodder for fattening pigs. After feeding the fattening pig with the fodder containing the lactic acid bacteria composition, feed conversion ratio and death rate are reduced, slaughtering days are shortened, and the use frequency of antibiotics is reduced.

The invention provides a method for making fermented jam. The method comprises the following steps of: performing enlarge cultivation, the preparation of powder freeze-drying strains and the compounding of compound bacterium fermenting agent freeze-dried powder on lactobacillus rhamnosus, lactobacillus paracasei subsp. paracasei, streptococcus thermophilus and candida utilis which serve as original strains to obtain compound bacterium fermenting agent freeze-dried powder; preparing clean fruits into fruit pulp by using a colloid mill, adding white granulated sugar in an amount which is 6 percent of the weight of the fruit pulp, and stirring fully for completely dissolving the sugar to get fruit pulp added with the sugar; and sterilizing the fruit pulp added with sugar by instant sterilizer at the superhigh temperature of 142 DEG C for 3 seconds, cooling to the temperature of 37 DEG C, adding the compound bacterium fermenting agent freeze-dried powder in an amount which is 0.03 percent of the weight of solid matters in concentrated grape fruit juice added with the sugar, standing at the temperature of 37 DEG C, fermenting for 48 hours, and packaging the fermented fruit pulp under aseptic condition to obtain the finished compound probiotic fermented jam.

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

The invention 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 complex probiotics solid drink. The product is prepared from 0.04g of anti-allergy complex bacterial powder, 1.76g of inulin and 0.2g of stachyose; each bag of the product contains 6 billion of bacterial powder, the complex bacterial powder includes lactobacillus reuteri, lactobacillus paracasei, bifidobacterium longum and bifidobacterium lactis, and the 6 billion of bacterial powder includes 1 billion of lactobacillus reuteri, 3 billion of lactobacillus paracasei, 1.5 billion of bifidobacterium longum and 0.5 billion bifidobacterium lactis. The complex probiotics solid drink has the beneficial effects of being suitable for any people, regulating immunologic balance, relieving allergy, giving consideration to both regulation of intestinal flora and relieving of diarrhea and constipation.

The invention discloses two deodorizing strains and application thereof in preparation of a composite biological deodorant. The deodorizing strains are Lactobacillus paracasei R1 and Wickerhamomyces anomalus J2. Experiments prove that compounding of the Lactobacillus paracasei R1 and Wickerhamomyces anomalus J2 in an appropriate ratio can achieve a strong deodorization effect on feces and the like, the prepared composite biological deodorant can effectively remove odor from culturing farms, toilets and other environments or places for a long term, and has good application prospect and market value.