757 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 present invention belongs to the technical field of functional foods and relates to a functional probiotic solid beverage capable of maintaining intestinal health and improving immunity and a preparation method thereof. The functional probiotic solid beverage is composed of the following components in parts by weight: 20-30 parts of sorbitol, 10-30 parts of skim milk powder, 10-20 parts of stachyose, 1-20 parts of resistant dextrin, 1-15 parts of whole milk powder, 1-15 parts of isomaltitol, 1-10 parts of isomaltooligosaccharide, 1-10 parts of oligofructose, 0.01-1 part of bifidobacteriumlongum powder, 0.01-1 part of bifidobacterium lactis powder, 0.01-1 part of lactobacillus acidophilus powder, 0.01-1 part of lactobacillus rhamnosus powder MP-108, 0.01-1 part of lactobacillus paracasei powder and 0.01-1 part of lactobacillus fermentum powder. The present invention also provides the preparation method of the functional probiotic solid beverage. The functional probiotic solid beverage is prepared by using a modern technology, convenient to carry and high in safety. Clinical trials show that compared with the probiotic group and the prebiotic group, the functional probiotic solid beverage has remarkable effects on maintaining the intestinal health and enhancing the immunity.

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.

A composition comprising Bifidobacterium breve, a non-digestible saccharide A and a non-digestible saccharide B, optionally combined with Lactobacillus paracasei and the use of said composition for the treatment and / or prevention of gastrointestinal disorder, immune disorder and / or endocrine disorder.

The present invention provides an isolated microorganism strain, Lactobacillus paracasei GM-080, which is found to be effective in treating allergy. The use of the Lactobacillus paracasei GM-080 in treating allergy related disease is also provided.

The invention provides a preparation method of probiotic fermented rice milk. Three probiotics of lactobacillus rhamnosus, lactobacillus paracasei subsp. paracasei, and lactobacillus brevis are used as original strains, and compound probiotic freeze-dried powder is obtained through amplification culture, powdery freeze-dried strain preparation, and freeze-dried powder complex formulation. The probiotic fermented rice milk is prepared by the following steps: obtaining rice, brown rice and drinking water according to a weight ratio of 2:1:7, performing pulp refining in a colloid mill, sieving by a 80-mesh fine sieve to prepare mixed rice milk pulp, adding 5% white sugar, performing liquefaction by high temperature resistant alpha-amylase, performing saccharification by glucoamylase, performing hydrolyzation by papain, inoculating the compound probiotic freeze-dried powder according to a ratio of 0.01%, allowing the powder to stand and performing fermentation for 4 hours, well mixing, and performing aseptic filling.

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 discloses a method for preparing L-lactic acid and a special bacteria agent thereof. The method comprises the steps: fermenting and culturing lactobacillus rhamnosus SMB-05 CGMCC N03122, lactobacillus salivarius SMB-06 CGMCC N03123, and lactobacillus paracasei SMB-07 CGMC N03124, and obtaining the L-lactic acid. The experiment result shows that the fermentation is carried out for 37 hours, the quantity of the total lactic acid in the fermentation liquor is 216 to 241g / L, the optical purity of the L-lactic acid is 98 percent to 99 percent and the fermentation production rate is 2.2 to 6.5g / L-h. By the mixed fermentation technology, the invention improves the production quantity and the production rate of the L-lactic acid, greatly reduces the cost of the L-lactic acid and has important industrial application value.

The invention discloses application of lactobacillus paracasei of which the preservation number is CGMCC No.9800 in regulation of the immunologic function of the human body. The application does not include treatment on diseases of the human body or the animal body. The invention also discloses a functional food composition containing the lactobacillus paracasei and a preparation method of the functional food composition. Compared with other congeneric lactobacillus paracasei, the lactobacillus paracasei of which the preservation number is CGMCC No.9800 can be used for regulating the immunologic function of the human body more effectively; experiments show that the lactobacillus paracasei of which the preservation number is CGMCC No.9800 has a better treatment effect on an anaphylactic reaction caused by beta-lactoglobulin and can be used for promoting the differentiation of dendritic cells more effectively and reducing the maturity of the dendritic cells.

The invention provides an integrated probiotic product comprising lactoferrin, inulin, bromelain and a white radish extract. The integrated probiotic product is rich in lactobacillus acidophilus, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve, bifidobacterium bifidum, lactobacillus rhamnosus, lactobacillus bulgaricus, lactobacillus plantarum, lactobacillus casei, lactobacillus paracasei, streptococcus thermophilus and other intestinal probiotics; the effective substances, such as lactoferrin, inulin, bromelain and the white radish extract, are added in the integrated probiotic product, and the colonization of intestinal probiotics is facilitated, and establishing and maintenance of healthy intestinal flora are facilitated; the composition also has anti-inflammatory and immunoregulation effects.

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 present invention belongs to the field of food health care and particularly relates to a preparation method and an application of glucan fruit and vegetable enzymes. The preparation method comprises the following steps: (1) fruits and vegetables are cleaned, the cleaned fruits and vegetables are dried, and the dried fruits and vegetables are crushed to obtain a mixed fruit and vegetable liquid; (2) sugar is added into the mixed fruit and vegetable liquid, yeast is inoculated, the mixed fruit and vegetable liquid is sealedly fermented, and when a pH is less than 4.5, a first fermentation liquid is obtained; (3) glucan is added into the first fermentation liquid at a weight percentage, compound lactic acid bacteria are inoculated to conduct a second fermentation, the compound lactic acid bacteria comprise lactobacillus plantarum, lactobacillus paracasei, lactobacillus casei and bacillus aceticus, the fermented liquid is sealedly fermented, and when a pH is less than 4.0, a second fermentation liquid is obtained; and (4) the second fermentation liquid is filtered or centrifuged and a filtrate / a supernatant is sterilized to prepare the glucan fruit and vegetable enzymes. The glucan fruit and vegetable enzymes have a function of enhancing immunity, can be developed into health-care food, functional food and food with special medical purposes and are suitable for a long-term prevention and health-care consumption of population with low immunity.

The invention discloses lactobacillus paracasei Lc19 and a microbial preparation containing the lactobacillus paracasei Lc19. The lactobacillus paracasei Lc19 is preserved in the China General Microbiological Culture Collection Center, and the preservation number of the lactobacillus paracasei Lc19 is CGMCC NO.17827; the lactobacillus paracasei Lc19 not only has a remarkable curative effect on constipation and colitis, but also can improve various characteristic intestinal related florae of constipation and colitis in a targeted manner, improve the abundance of various beneficial bacteria, reduce the abundance of various harmful bacteria, maintain the balance of the intestinal florae, and greatly improve the capability of recovering the health and diversification of the intestinal florae; the lactobacillus paracasei Lc19 also has the advantages of being convenient to eat, simple in treatment, high in remission rate, free of toxic and side effects and the like.

The invention discloses a composite flour product fermenting agent and a preparation method thereof, and relates to the fermenting agent and the preparation method thereof, which solve the problems that the fermentation speed and production efficiency are low in the preparation of the flour product by the conventional fermenting agent and the nutritive value and flavor of the conventional fermented flour product fermented by using an active dry yeast fermenting agent are not as good as those of the flour product obtained by the traditional fermentation. The composite flour product fermenting agent is prepared from lactobacillus acidophilus, lactobacillus paracasei, beer yeast and abnormal hansenula polymorpha yeast. The method comprises the following steps of: 1, preparing seed solution; 2, expanding culture solution; 3, centrifugally collecting strains and washing; and 4, mixing the four strains, adding a cryoprotective agent for pre-freezing and drying to obtain the fermenting agent. The composite flour product fermenting agent prepared by the method can restore the conventional flavor and nutritive value of the flour products, has certain fermenting power and high fermenting speed, is obviously superior to the conventional fermenting agent, improves the production efficiency and can improve the situation of single strain content of the conventional fermenting agent.

The invention discloses lactobacillus paracasei and application thereof, and belongs to the field of food preservation. The lactobacillus paracasei DY2 is preserved in China Center For Type Culture Collection on June 5th, 2017, of which the preservation number is CCTCC NO:M 2017303 and the preservation address is Wuhan University in Wuhan province of China. According to the lactobacillus paracasei disclosed by the invention, the preservation time of fresh vermicelli can be effectively extended, and the preservation time of the vermicelli with the lactobacillus paracasei is 6 days longer than that of the vermicelli without the lactobacillus paracasei; moreover, the acid producing ability is moderate, and the flavor of the vermicelli can be kept. According to the lactobacillus paracasei disclosed by the invention, prebiotic inulin also can be effectively utilized, and the intestinal health is facilitated.

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 present invention features compositions and methods for modulation of the mucosal immune system. The compositions include foods fermented by the probiotic organism, Lactobacillus paracasei CBA L74 (International Depository Accession Number LMG P-24778). Alternatively the compositions can include L. paracasei CBA L74 and a physiologically acceptable carrier. In some embodiments, the L. paracasei CBA L74 can be non-replicating. The compositions can be administered to a subject having or at risk for gastrointestinal disorders related to immaturity of the immune system, infection or disease.

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.

The present invention relates to the use of an effective amount of at least one microorganism belonging to the species Lactobacillus paracasei or casei, a fraction thereof or a metabolite thereof, in combination with an effective amount of at least one microorganism belonging to the species Bifidobacterium longum or Bifidobacterium lactis, a fraction thereof or a metabolite thereof, for producinga dermatological composition intended for treating and / or preventing reactive sensitive skin that may or may not be associated with dryness of the skin.