306 results about "Lactobacillus paracasei" patented technology

The invention belongs to the technical field of microorganisms, and particularly relates to a lactobacillus paracasei strain and application thereof. The invention discloses a Lactobacillus paracasei strain, the name of the Lactobacillus paracasei strain is Lactobacillus paracasei WG-Lpc 63, the Lactobacillus paracasei strain is preserved in China General Microbiological Culture Collection Center on August 27th, 2024, and the preservation number is CGMCC No. 31768. The Lactobacillus paracasei strain is named as Lactobacillus paracasei WG-Lpc 63, and the Lactobacillus paracasei strain is named as Lactobacillus paracasei WG-Lpc 63. The strain disclosed by the invention has good acid production capacity, cholate tolerance and intestinal tract adhesion capacity, and has the effects of regulating intestinal flora balance and relieving intestinal inflammation.

The invention relates to the technical field of intelligent food production, in particular to a probiotic plant beverage production method and system.The method comprises the steps that mildewed and damaged areas of penthorum chinense pursh, gastrodia elata and other plant raw materials are recognized and removed, the content of reducing sugar is detected, and a traceability identifier is generated; the preparation method comprises the following steps: compounding lactobacillus plantarum A, lactobacillus plantarum B and lactobacillus paracasei, embedding by adopting a sporopollen-calcium alginate core-shell structure, and adjusting the thickness of a shell layer and the concentration of carboxymethyl pachymaran; correcting Arrhenius equation activation energy Ea through bacterial colony density data so as to calculate the attenuation rate k value in the shelf life; after the fermentation liquor is embedded for the second time, QR code labels are generated for products qualified in primary inspection, and RFID temperature and humidity sensing chips are integrated; and pushing real-time shelf lives of qualified finished products, probiotic flora activity reports and traceability identifiers to consumers. According to the invention, the problems of low efficiency, lag in fermentation regulation, backward traceability technology and isolated intelligent technology of the traditional process are solved.

The present invention discloses a strain of Lactobacillus paracasei that simultaneously activates immune regulation and antioxidant pathways to alleviate vaginitis, belonging to the field of microbial technology. The present invention screened and obtained a strain of Lactobacillus paracasei CCFM1316, which has the effect of repairing related symptoms such as immune disorders and oxidative damage caused by vaginitis, specifically embodied in: reducing cellular NF-κB mRNA expression and cell supernatant IL-1β content, improving mouse vaginal immune response, enhancing mouse vaginal antioxidant capacity, improving mouse vaginal pathological manifestations and reducing pathogenic bacteria load. It reduces the mouse vaginal Gardnerella load and improves mouse vaginal pathological manifestations; therefore, Lactobacillus paracasei CCFM1316 has great application prospects in products that improve and repair immune disorders and oxidative damage problems caused by vaginitis.

The invention belongs to the technical field of probiotic particles, and particularly relates to probiotic particles for improving intestinal functions as well as a preparation method and application of the probiotic particles. The probiotic particles capable of improving the intestinal function comprise a probiotic core, a first embedding layer, a second embedding layer and a third embedding layer, the probiotic inner core is prepared from plant lactobacillus, bifidobacterium animalis, lactobacillus acidophilus, bifidobacterium longum, lactobacillus paracasei, lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus helveticus, streptococcus thermophilus, plant lactobacillus, lactobacillus helveticus and lactobacillus rhamnosus. According to the present invention, the twelve probiotics are contained, and the latest three-layer embedding technology is adopted so as to enhance the storage property and the digestive tract tolerance, such that the product can maintain the beneficial bacterium activity for a long time without refrigeration, and the product is suitable for the crowd with the alteration of the intestinal flora.

The invention belongs to the field of microorganisms, and provides lactobacillus paracasei Jlus660321 with a function of assisting in reducing blood fat and cholesterol and application of the lactobacillus paracasei Jlus660321, and the preservation number of the lactobacillus paracasei Jlus660321 is CGMCC No. 33962. The lactobacillus paracasei Jlus 660321 has the functions of assisting in lowering blood fat and lowering cholesterol, shows excellent cholesterol lowering performance in a cholesterol degradation experiment, and can degrade 61.60% of cholesterol in the experiment. A hemolysis experiment result is gamma-hemolysis, namely, hemolysis is avoided, and toxic and side effects are small. Rat in-vivo experiments show that the lactobacillus paracasei Jlus 660321 can effectively slow down the increase of body weight, liver weight, liver index, low-density lipoprotein content and triglyceride content caused by high-fat diet, and further show that the lactobacillus paracasei Jlus 660321 has the function of assisting in reducing blood fat and cholesterol; the compound can be used for preparing medicines, nourishment or health care products for assisting in reducing blood fat and / or reducing cholesterol.

The invention provides an application of a lactobacillus paracasei IOB413 metagen in prevention of helicobacter pylori infection, and relates to the technical field of microorganisms. The lactobacillus paracasei IOB413 metaplasm can competitively occupy gastric epithelial cell adhesion sites to directly block the initial colonization of helicobacter pylori, so that infection preposed interception is realized, and the lactobacillus paracasei IOB413 metaplasm is suitable for early prevention of high-incidence people. The compound has dual mechanisms of site blocking and urease inhibition, and can cooperate with antibiotics to improve the eradication rate and reduce the drug resistance. Animal experiments show that the traditional Chinese medicine composition can reduce gastric mucosa proinflammatory factors in a dose-dependent manner, improve the activity of antioxidant enzymes, reduce lipid peroxidation products, relieve mucosa lesion, promote repair and reduce the risk of complications; moreover, gastrointestinal hormone disorder can be reversed, the digestive function is maintained, and related discomfort is relieved.

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 object of the present invention is to use the strain of bacteria named Lacticaseibacillus paracasei DG® CNCM I-1572 DSM 34154 for use in a method of treating dysbiosis, particularly in patients with IBS (Irritable Bowel Syndrome), preferably without constipation, who have high fecal levels of Collinsella aerofaciens.

Provided is a composition for controlling uptake of microparticles into a body, the composition containing a lactic acid bacterium. The lactic acid bacterium is preferably any one selected from bacteria belonging to the genus Lactobacillus and bacteria belonging to the genus Streptococcus. For example, the lactic acid bacterium is a bacterium belonging to Lactobacillus delbrueckii, Lactobacillus paracasei, Lactobacillus gasseri, or Streptococcus thermophilus.

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 a probiotic composition with a fat reducing effect as well as a preparation method and application thereof, and belongs to the field of functional foods. According to the invention, the lactobacillus paracasei and saccharomyces boulardii are compounded according to a specific viable count, and a functional substrate composed of syzygium jambos powder, sophora japonica pollen, lotus leaf powder and white kidney bean powder is fermented to prepare the lactobacillus paracasei-saccharomyces boulardii compound. The functional substrates respectively contain different active ingredients, the effects of all the active ingredients in the product obtained after fermentation of specifically combined microorganisms are further complemented with one another, the fat reducing effect is achieved in a synergistic mode from multiple aspects of enhancing satiety, inhibiting fat absorption and synthesis, promoting lipolysis and the like, and the fat reducing effect is remarkably enhanced. The probiotic composition disclosed by the invention is simple and efficient in preparation process and safe in components, and animal experiments show that the product disclosed by the invention can remarkably reduce TG, TC and LDL-c levels of serum of rats, realizes safe and efficient fat reduction and has a relatively good market application prospect.

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.

A preparation method of a probiotic fermented fruit juice beverage belongs to the technical field of food fermentation processing, and comprises the following steps: peeling and denucleating fruits, crushing, adding ascorbic acid, homogenizing, filtering and sterilizing to obtain fruit juice; the fruit juice is subjected to enzymolysis treatment, fructo-oligosaccharide is added, lactobacillus paracasei S-NB is used for fermentation, the pH value is dynamically adjusted in the fermentation process so that the pH value can be larger than 4, and fermented fruit juice is obtained; the fermented fruit juice is subjected to centrifugal treatment, supernate is taken to be subjected to ultrafiltration concentration, and the probiotic fermented fruit juice beverage is obtained through ultrahigh pressure treatment and sterile cold filling. Wherein the lactobacillus paracasei S-NB is preserved in the China Center for Type Culture Collection, and the preservation number of the lactobacillus paracasei S-NB is CCTCC M2021461. The probiotic fermented fruit juice beverage prepared by the method disclosed by the invention has relatively high EPS content and probiotic survival rate.

The invention belongs to the technical field of microbial engineering, discloses a composition for promoting infant brain development and application thereof, and provides a composition containing lactobacillus paracasei N1115, breast milk oligosaccharide and whey protein powder, the composition can promote infant brain and nerve development, all the components have a synergistic effect, and the effect of promoting infant brain and nerve development is achieved. The conversion from latent TGF-beta in the whey protein powder to activated TGF-beta is activated, so that the aims of promoting neurodevelopment, improving memory and promoting brain development of infants are fulfilled. The preparation method is suitable for preparing milk powder, cheese, yoghourt, plant-based yoghourt and derivative products or other foods for promoting brain development of infants.

The invention discloses a Maotai-flavor vinasse fermentation product as well as a preparation method and application thereof, relates to the technical field of biology, and is used for solving at least one of the problems that the Maotai-flavor vinasse is difficult to be used in the field of cosmetics due to the fact that a leaching solution of the existing Maotai-flavor vinasse is dark in color and the Maotai-flavor vinasse is heavy in smell, and sensory experience is affected. According to the method, lactobacillus plantarum X028 and / or lactobacillus paracasei X016 are / is adopted to ferment the Maotai-flavor vinasse, the obtained initial fermentation mixed solution is subjected to the steps of centrifugation, filtration, decoloration, sterilization and the like, and the final Maotai-flavor vinasse fermentation product is obtained. The application of the Maotai-flavor vinasse in the field of cosmetics can be realized.

The invention belongs to the technical field of microorganisms, and discloses lactobacillus paracasei and application thereof. According to the invention, a strain of lactobacillus paracasei is separated from fermentation slurry, and the lactobacillus paracasei is preserved in China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.32208. The lactobacillus paracasei is used for preparing fermented dairy products, the tissue state, flavor, color, nutritional value and the like of the fermented dairy products can be remarkably improved, and the lactobacillus paracasei has good application prospects in the food processing industry.

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 discloses a bacterial strain with an anti-tumor effect and application of the bacterial strain, the bacterial strain is Lactobacillus paracasei Biohalo 27, the bacterial strain is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC NO.34917; the preservation time is June 16, 2025; the screened strain with the anti-tumor effect has the effects of inhibiting proliferation and migration of rectal cancer cells and breast cancer cells, retarding the cell cycle and promoting cell apoptosis, so that the anti-tumor purpose is achieved, and the strain can be used as a potential application value of probiotic adjuvant therapy.

The invention discloses lactobacillus paracasei CFCFC018, a microbial agent and application of the lactobacillus paracasei CFCFC018, and belongs to the technical field of microorganisms. The lactobacillus paracasei CFCFC018 is separated from intestinal contents of rural cats in half-farming and half-pastoral areas in Inner Mongolia, does not need genetic engineering modification, can highly express amino acids and neurotransmitters, can remarkably relieve mammary gland alveolar structure damage in mammary gland tissues of rats suffering from mastitis induced by staphylococcus aureus, and has the advantages of being high in safety and good in stability. The thickening of a mammary gland interacellular matrix layer is avoided, the infiltration number of neutrophils is reduced, the damage degree of mammary gland tissues is reduced, and a certain protection effect on the mammary gland tissues is achieved. The research also shows that the strain can reduce the abundance of harmful bacteria in excrement, improve intestinal inflammation and relieve edema of intestinal submucosa, which provides a new thought for preventing and treating mastitis by regulating intestinal microbiota.

The invention belongs to the technical field of biomedical treatment and biological fermentation, discloses a metagen composition for effectively inhibiting oral dental caries and application thereof, and aims to solve the problems of great side effect, weak effect and unknown mechanism of the existing dental caries prevention and treatment means. The composition is prepared by mixing a metagen 1 which is prepared by fermenting lactobacillus salivarius Postbio-YY with a metagen 2 which is prepared by fermenting lactococcus lactis Postbio-F3 and lactobacillus paracasei Postbio-P6 step by step. In the preparation process, the active ingredients are reserved by accurately controlling the fermentation pH, time and pasteurization parameters. The composition can be prepared into multiple dosage forms such as toothpaste and the like, can remarkably inhibit the growth of streptococcus mutans and destroy the thallus structure, inhibits biofilm and exopolysaccharide synthesis by down-regulating fimI, wcaJ and wcae genes, is safe and free of side effects, and provides an efficient scheme for decayed tooth prevention and treatment.

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 discloses a lactobacillus paracasei CN23, a preparation method of a microbial agent and a preparation method of fermented bean curd, and relates to the technical field of microorganisms. The invention relates to a lactobacillus paracasei CN23, which is preserved in the China General Microbiological Culture Collection Center on September 2, 2024, and the preservation number is CGMCC NO. 31794. The lactobacillus paracasei CN23 is named as the lactobacillus paracasei CN23. The fermented bean curd prepared by fermenting the acid water with the microbial agent containing the casei paracasei CN23 is higher in total acid content and amino acid nitrogen content, richer and more complex in flavor and rich in layering sense, the total biogenic amine content and the white dot ratio are remarkably reduced, and the fermented bean curd has the advantages of being good in taste and flavor, rich in nutrition, good in taste and rich in flavor. The fermented bean curd has the characteristics of no food safety risk, no preservative and coagulator, and significantly improves the quality of the fermented bean curd.

The present invention relates to a probiotic composition comprising at least one strain selected from the group consisting of Lactobacillus paracasei LPC1082, Lactobacillus paracasei LPC1101 and Lactobacillus paracasei LPC111, optionally in combination with at least one strain selected from the group consisting of Phytobacterium plantarum PBS067 and Lactobacillus rhamnosus LRH020, and at least one excipient and / or a physiologically acceptable carrier, the composition is used for preventing and / or treating pathological conditions and / or diseases of the oral cavity.

This invention relates to the field of microbial technology, and particularly to a compound lactic acid bacteria fermentation agent and its application, a method for producing *Anoectochilus roxburghii* fermentation broth, and related products. The compound lactic acid bacteria fermentation agent comprises *Lactobacillus plantarum* BXM2, *Lactobacillus fermentatus* J IAN, and *Lactobacillus paracasei* YYS-69. Fermenting *Anoectochilus roxburghii* broth using this compound fermentation agent results in stronger acid production, higher viable bacterial counts, and significantly improved antioxidant activity, total polyphenol and flavonoid content, and enhanced hypoglycemic activity. Sensory effects are also significantly improved. This compound lactic acid bacteria fermentation agent, when applied to the fermentation of traditional Chinese medicine, can enhance the antioxidant capacity and effective functional component content of the fermentation broth, thereby improving efficacy. It has great application prospects in the field of deep-processed *Anoectochilus roxburghii* products and even other fermented medicinal and edible products.

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 invention belongs to the technical field of microorganisms, and particularly relates to lactobacillus paracasei BL19 and application thereof to preparation of products with functions of dispelling effects of alcohol and protecting liver. The lactobacillus paracasei BL19 is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number of the lactobacillus paracasei BL19 is CGMCC No.34368. The lactobacillus paracasei BL19 is named as Lactobacillus paracasei BL19. The lactobacillus paracasei BL19 provided by the invention has relatively strong alcohol tolerance, alcohol degradation capability and relatively high activity of promoting alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH); the lactobacillus paracasei BL19 has the advantages that the lactobacillus paracasei BL19 has good anti-alcohol and anti-liver effects and strong capacity of protecting alcoholic injury liver cells, so that the anti-alcohol and anti-liver effects can be comprehensively achieved from multiple dimensions, and in addition, the lactobacillus paracasei BL19 has strong acid resistance and bile salt resistance, also has strong tolerance to simulated gastrointestinal fluid and has important application value in the fields of anti-alcohol and anti-liver products and the like.

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 invention provides a yoghurt fermentation composition and application thereof in preparation of yoghurt with antioxidant activity, and belongs to the technical field of fermented food. The yoghourt fermentation composition comprises the following raw materials: maltodextrin, whey protein concentrate, a lactobacillus paracasei strain A21151, a lactobacillus rhamnosus strain A21149, a phytobacterium plantarum strain A21246, a bifidobacterium animalis subsp. Lactis strain B21247 and a phytobacterium plantarum strain SLB01. The yoghourt is prepared by utilizing the yoghourt fermentation composition, the shelf life of the fermentation composition is longer than that of commercially available yoghourt, and the prepared yoghourt has an antioxidant effect, is high in viable count of probiotics, is simple and convenient to process and low in cost, and has a wide market prospect.