64 results about "Lactobacillus pentosus" patented technology

The invention provides a lactobacillus pentosus and a preparation method and application of bacteriocin of the lactobacillus pentosus. The name of the strain is lactobacillus pentosus YCL31, and the strain is preserved in Guangdong Microbial Culture Collection Center (GDMCC) on June 25, 2025, the preservation address is the 5th floor of the building 59, No. 100 courtyard, Xianlie Middle Road, Guangzhou, and the preservation number is GDMCC No: 66589. The bacteriocin separated and purified from the metabolite of the bacterium can destroy the morphological structure of the vibrio parahemolyticus and inhibit the toxicity of the vibrio parahemolyticus, can also achieve the effect of remarkably inactivating the vibrio parahemolyticus in a metapenaeus ensis system, can effectively delay the spoilage of the metapenaeus ensis, and has a good application prospect as a bacteriostatic agent or preservative. Therefore, development and application of the novel bacteriocin have important reference value in related fields.

The invention relates to the technical field of microorganisms, in particular to a strain of Lactiplanilla pentosuses ZF634 and application of the strain of Lactiplanilla pentosuses ZF634 and the application of the strain of Lactiplanilla pentosuses ZF634. The lactobacillus pentosus strain ZF634 is obtained through screening and still has efficient acid production capacity in a bean-based culture medium, and the bean curd coagulator prepared from fermentation liquor of the lactobacillus pentosus strain ZF634 has the function of enhancing aroma and flavor; the beany flavor of the prepared sour slurry bean curd is obviously reduced, and the sour slurry bean curd also has special milk flavor; the protein hydrolysis degree and flavor precursor substance accumulation of the prepared fermented bean curd embryo are far superior to those of a commercial sour slurry water sample, the content of fresh and sweet amino acids and organic acids is remarkably increased, the fresh and sweet taste of the fermented bean curd is improved, the taste is softer and more harmonious, the sensory quality of the final product is broken through, and the aroma, the taste and the texture are remarkably improved.

The invention belongs to the technical field of microorganisms, and particularly discloses a phytobacterium pentosus HHTMQ4010-1 and application of the phytobacterium pentosus HHTMQ4010-1. The lactobacillus pentosus HHTMQ4010-1 is separated and screened from pickled Chinese cabbage water, can produce gamma-aminobutyric acid, promote plant production and increase plant yield, and has great development and application prospects in the fields of food, health care products, medicines or agriculture.

The invention discloses lactobacillus pentosus capable of converting various substances of dendrobium officinale to generate rich active small molecules and improving skin health, and belongs to the technical field of microorganisms. The lactobacillus pentosus (Lactobacillus pentosus) CCFM1482 obtained by screening can be used for producing various active substances by fermenting dendrobium officinale and regulating and controlling the synthesis of skin collagen factors, such as HSF cells (human skin fibroblasts), MDA (malondialdehyde), Nrf2 (nuclear factor E2 related factor 2) and HaCaT cells (human keratinocytes). Therefore, the lactobacillus pentosus CCFM1482 fermented dendrobium officinale kimura ex migo fermentation liquor has a huge application prospect in the preparation of products for preventing or treating the skin quality, and the dendrobium officinale kimura ex migo fermentation liquor can be used for preparing the products for preventing or treating the skin quality.

The invention discloses a composition with relieving and itching relieving effects as well as a preparation method and application thereof, and particularly belongs to the field of cosmetics. The composition comprises the following components: a composite plant extract, polyol and water, the composite plant extract is prepared by compounding a rhizoma polygonati fermentation liquid, a Chinese herbaceous peony extract and a caulerpa lentillifera extract; the rhizoma polygonati fermentation liquor is obtained by carrying out compound fermentation on lactobacillus pentosus and bacillus subtilis. The soothing and itching relieving composition provided by the invention has an excellent soothing effect, the soothing and itching relieving composition provided by the invention has an excellent in-vitro hyaluronidase inhibition effect, and the in-vitro hyaluronidase inhibition rate reaches 60% or above.

The application discloses a method for preparing lactic acid by using a combined strain, and belongs to the technical field of microbial fermentation. Bacillus subtilis The combined strain comprises Bacillus subtilis Lactiplantibacillus pentosus LB9.The method for preparing lactic acid comprises the following steps: (1) preparing raw materials and strains, wherein the raw materials are white spirit lees; (2) mixing Bacillus subtilis and Lactobacillus pentosus after being activated respectively to form a combined strain, inoculating the combined strain into a culture medium taking the white spirit lees as the only fermentation substrate and without adding exogenous enzyme preparations and exogenous auxiliary materials, and performing fermentation; in the fermentation process, a staged oxygen supply strategy is adopted, namely, performing aerobic fermentation first and then performing anaerobic fermentation; and (3) collecting lactic acid from a fermentation product.The application realizes high-value utilization of lignocellulose waste, effectively coordinates metabolic conflicts among strains, and solves the problem of efficient conversion of lignocellulose lees into lactic acid.

The invention discloses a lactobacillus lactis for relieving constipation and a preparation method thereof, target strains are respectively separated from a fermented bean curd sample and screened by a pectinase screening agar culture medium, and are named as lactobacillus plantarum PD-14 and lactobacillus pentosus PD-16, the lactobacillus lactis has a gene for synthesizing pectate lyase, and the lactobacillus lactis has a gene for synthesizing pectate lyase. Relates to the microbial field. The invention provides a beneficial bacterium for relieving constipation and a preparation method thereof, wherein the beneficial bacterium is capable of efficiently relieving constipation, low in cost, stable and easy to industrialize.

The application discloses a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products and application thereof. The preservative comprises Lactobacillus pentosus R3, the Lactobacillus pentosus R3 is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number is CGMCC No. 26346, and the preservation date is December 27, 2022. The preservative is inoculated on the surface of the meat product, the growth of spoilage microorganisms can be inhibited, fat oxidation of the meat product is delayed, the shelf life of the smoked meat product is prolonged, the content of polycyclic aromatic hydrocarbons in the smoked meat product can be significantly reduced, and the food safety is improved.

The present invention belongs to the field of biotechnology, and particularly relates to a bionic synthesis engineering bacterium of compound Danshen and its application. The engineering bacterium is obtained by introducing cytochrome P450 reductase, tyrosine hydroxylase and D-lactate dehydrogenase of Lactobacillus pentosus on the basis of a Saccharomyces cerevisiae starting bacterium that produces protopanaxadiol, cryptotanshinone diene and borneol. The obtained Saccharomyces cerevisiae genetic engineering bacterium can simultaneously synthesize the active ingredients of compound Danshen preparations, namely protopanaxadiol, cryptotanshinone diene, danshensu and borneol, and has application value.

The invention discloses low-salt flavored fermented shredded chili and a preparation method thereof, and belongs to the technical field of food processing. Aiming at the problems of long fermentation period, high nitrite content and poor flavor of the existing chili fermentation method, the method comprises the following steps: pretreating chili, shredding and dehydrating; putting the dehydrated shredded chili, auxiliary materials, saline water and activated composite strains into an air pulsating pressure fermentation tank for pulsating pressure staged temperature control fermentation; wherein the composite strain is prepared from lactobacillus plantarum, lactobacillus pentosus and pediococcus pentosaceus according to a specific proportion; and after fermentation, draining, seasoning, standing at low temperature, sterilizing and packaging. The method disclosed by the invention can realize rapid fermentation under a low-salt condition, reduce nitrite and improve flavor, and is suitable for industrial production of high-quality fermented chili products.

The application belongs to the technical field of cosmetics, and discloses a Rosa chinensis / Rhizopus stolonifer fermenting composition and a moisturizing and oil-controlling composition. The preparation method of the Rosa chinensis / Rhizopus stolonifer fermenting composition is as follows: dried Rosa chinensis petals are ground and sieved, inoculated into a fermentation medium, and then inoculated with Lactobacillus pentosus for fermentation culture; the obtained fermentation liquor is inactivated, filtered, concentrated and purified to obtain a Rosa chinensis fermentation product filtrate; then the Rosa chinensis fermentation product filtrate is mixed with a Rhizopus stolonifer fermentation product filtrate to obtain the Rosa chinensis / Rhizopus stolonifer fermenting composition. The moisturizing and oil-controlling composition comprises Hamamelis virginiana extract, Buxus seed extract, lactobionic acid, tea tree essential oil, the Rosa chinensis / Rhizopus stolonifer fermenting composition, supermolecular inclusion suberic acid, a surfactant and water. The composition has the synergistic effects of moisturizing, oil-controlling and skin tightening.

The invention provides a culture medium for lactic acid bacteria after-generation and application, the culture medium takes trehalose as a carbon source and a yeast extract as a nitrogen source, so that the growth biomass of lactobacillus plantarum, lactobacillus casei and lactobacillus pentosus can be remarkably increased, the pH is reduced, and the antibacterial ability is improved. Lactobacillus plantarum, lactobacillus casei and lactobacillus pentosus are prepared through the culture medium for the lactobacillus after-generation, so that the lactobacillus after-generation has a good inhibition effect on main food-borne pathogenic bacteria such as escherichia coli, staphylococcus aureus, salmonella, pseudomonas aeruginosa and listeria monocytogenes; the preservative can be widely applied to preservation and preservation of meat products such as chilled chicken and pork. The preparation method of the lactic acid bacteria metagen is simple, convenient, low in cost, natural, safe and suitable for large-scale production.

The application discloses a composition with soothing and itching-relieving effects and a preparation method and application thereof, and belongs to the cosmetic field; the composition comprises the following components: a composite plant extract, a polyhydric alcohol and water; the composite plant extract is compounded by a polygonatum sibiricum redoute fermentation liquor, a paeonia extract and a long-stemmed grape caulerpa lentillifera extract; and the polygonatum sibiricum redoute fermentation liquor is obtained by composite fermentation of lactobacillus pentosus and bacillus subtilis. The soothing and itching-relieving composition provided by the application has excellent soothing effects, and the soothing and itching-relieving composition provided by the application has excellent in-vitro hyaluronidase inhibition effects, and the in-vitro hyaluronidase inhibition rate reaches more than 60%.

The invention relates to the field of food science, in particular to aquatic collagen peptide prebiotics based on Maillard reaction as well as a preparation method and application of the aquatic collagen peptide prebiotics. According to the preparation method of the aquatic collagen peptide prebiotics based on the Maillard reaction, provided by the invention, the antioxidant activity of the aquatic collagen peptide can be remarkably enhanced; meanwhile, the prebiotic activity of the product has a remarkable and continuous growth promoting effect on lactobacillus casei, lactobacillus pentosus, bifidobacterium longum and bifidobacterium bifidum. The preparation process provided by the invention is simple, large-scale production is easy, the product can be used as prebiotics in the fields of food, functional food and the like, and the added value of the aquatic collagen peptide can be greatly improved.

The invention provides a bacterial composition and chrysanthemum indicum seed fermentation liquor. The bacterial composition comprises at least two of plant lactobacillus, Witzia ciliaris and plant lactobacillus pentosus. The preservation date of the plant lactobacillus is April 25, 2025, and the preservation number of the plant lactobacillus is CGMCC (China General Microbiological Culture Collection Center) No.34339; the preservation date of the Witzia ciliaris is April 25, 2025, and the preservation number is CGMCC (China General Microbiological Culture Collection Center) No.34338; the preservation date of the lactobacillus pentosus is May 9, 2025, and the preservation number of the lactobacillus pentosus is CGMCC (China General Microbiological Culture Collection Center) No.34471; the chrysanthemum indicum bud fermentation liquor is obtained by inoculating a bacterial composition into a chrysanthemum indicum bud stock solution for fermentation; the bacterium composition promotes the chrysanthemum indicum bud stock solution to be fermented, so that the effective components in the chrysanthemum indicum bud stock solution are greatly increased.

The invention provides lactobacillus pentosus and application thereof in preparation of fermented tea leaves, and belongs to the technical field of microbial fermention.The lactobacillus pentosus has the protease producing capacity, the protease activity of bacterial liquid reaches 15.59 U / mL, and the lactobacillus pentosus can be used for degrading protein; the invention also provides a preparation method of the dark tea, which comprises the following steps: mixing the tea leaves to be fermented with a tea fermentation inoculant, and carrying out pile fermentation in a dark place, and performing anaerobic sealed fermentation on the tea leaves subjected to pile fermentation to obtain the finished dark tea. The black tea obtained by the preparation method disclosed by the invention is high in lactic acid bacteria content, protease activity and polypeptide content, and the lactobacillus pentosus has a wide application prospect in fermentation preparation of the black tea.

This invention discloses a lactic acid bacteria bacteriocin, its preparation method, and its applications, belonging to the field of microbial technology. The invention extracts a bacteriocin from *Lactobacillus pentosus* with accession number CCTCC NO: M 2022431. This bacteriocin exhibits thermal stability, can withstand low temperatures, and maintains its activity over a wide pH range. Simultaneously, this bacteriocin can inhibit the growth and proliferation of the foodborne pathogen *Listeria monocytogenes*. Because it originates from edible Sichuan pickled vegetables, this bacteriocin is harmless to humans and can provide a new research direction for the prevention or treatment of diseases caused by foodborne pathogens, thus showing promising application prospects.

The application discloses probiotics with the effect of improving vaginitis, a compound micro-ecological preparation and application thereof, and is characterized by comprising at least one of the Lactobacillus plantarum 22-9 strain with the preservation number of CGMCC No.33867, the Lactobacillus plantarum XA-9 strain with the preservation number of CGMCC No.33868 and the Lactobacillus pentosus B-1-35 strain with the preservation number of CGMCC No.33870, and the lactic acid bacteria culture of the Lactobacillus plantarum 22-9, the Lactobacillus plantarum XA-9 and the Lactobacillus pentosus B-1-35 is mixed in a volume ratio of 2:1:3, and the lactic acid bacteria fermenting agent is inoculated in a fermentation medium in a volume ratio of 1-5% to prepare the probiotic compound micro-ecological preparation, and the advantage is that the content of lactic acid bacteria in the vagina can be increased, the content of pathogenic bacteria can be reduced, the number of inflammatory cells in the vagina can be reduced, and the levels of inflammatory factors IL-1beta, IL-6 and TNF-alpha in serum can be reduced.

The invention relates to the technical field of biological active peptides, in particular to camel milk-derived immunoactive peptide for adjuvant therapy of tumors and an extraction method and application thereof.The camel milk-derived immunoactive peptide comprises 32 peptide fragments, the sequences of the peptide fragments are shown as SEQ ID NO: 1-SEQ ID NO: 32, and the camel milk-derived immunoactive peptide is obtained according to the following method: culturing probiotics including lactic acid bacteria and saccharomycetes; the lactic acid bacteria are lactobacillus kefiranofaciens, lactobacillus acidophilus and lactobacillus pentosus, and the saccharomycetes are issatchenkia orientalis; preparing fermented camel milk, and inoculating probiotics into the sterilized and degreased camel milk to obtain the fermented camel milk; and extracting and separating the biological active peptide in the obtained fermented camel milk to obtain the camel milk-derived immunoactive peptide for adjuvant therapy of tumors. The camel milk-derived immunocompetent peptide can be rapidly and effectively extracted from fresh camel milk, and the camel milk-derived immunocompetent peptide is identified and subjected to target determination, so that it is verified that the camel milk-derived immunocompetent peptide has a proliferation effect on RAW264.7 cells, and the camel milk-derived immunocompetent peptide can be applied to prevention or / and antitumor drugs.

This invention relates to a method for preparing polylactic acid (PLA) by straw fermentation coupled with lactide ring-opening polymerization, belonging to the field of biomass resource utilization and bio-based polymer materials technology. To address the problems of high energy consumption and low sugar conversion rate in existing PLA preparation methods using crop straw, this invention provides a method for preparing PLA by straw fermentation coupled with lactide ring-opening polymerization. The method involves crushing the straw, pre-treating it with dilute acid coupled with steam explosion, washing and drying it, adding a complex cellulase and Lactobacillus pentosus LB-1 seed culture, and simultaneously saccharifying and fermenting under controlled temperature and pH to obtain a lactic acid fermentation broth. The fermentation broth undergoes multi-stage filtration, ion exchange, and concentration to obtain refined lactic acid, which is then prepolymerized, depolymerized, and distilled to obtain L-lactide. After purification, an initiator and antioxidant are added, and ring-opening polymerization, extraction, and drying are performed under nitrogen protection to obtain pure PLA. This invention features efficient and low-energy straw pretreatment, high sugar-acid conversion rate during fermentation, precise purification, stable polymerization, and low cost, making it a green and economical method using straw as raw material.

The application belongs to the technical field of livestock and poultry meat product processing safety, and specifically discloses a low-sodium nitrite ham and a preparation method thereof.The raw material of the ham comprises pork and a pickling liquid.The pickling liquid comprises 0.01 g / kg-0.05 g / kg of sodium nitrite, 1.0 wt%-3.0 wt% of salt, 2 mL / kg-10 mL / kg of a compound probiotic bacteria liquid, and 1.0 wt%-2.0 wt% of a hawthorn-wolfberry compound extract.The compound probiotic bacteria liquid comprises Pediococcus pentosaceus MJ11 and Lactobacillus pentosus GM09.The pickling liquid can inhibit the synthesis of nitrosamine in the ham and reduce the content of nitrosamine.Therefore, the ham prepared by using the pickling liquid has the advantages of low sodium nitrite and stable quality.

The invention discloses a method for producing high-activity soybean isoflavone by fermenting soybean milk through lactobacillus pentosus and a solid beverage prepared through the method, and relates to the technical field of microbial fermention.The method comprises the following steps that the soybean milk is inoculated with the lactobacillus pentosus 068-1, fermentation is conducted for 36-60 h at the temperature of 32-40 DEG C, and the high-activity soybean isoflavone is obtained. After fermentation with lactobacillus pentosus, the soybean isoflavone is hydrolyzed from combined soybean isoflavone to free soybean isoflavone, the fermentation process is simple and easy to control, and the method has the advantage of high repeatability of microbial fermentation, is not influenced by territory and environmental factors, and has a good hydrolysis effect.

The invention belongs to the technical field of microorganisms, and particularly relates to lactobacillus pentosus S115-6 and application of a product of the lactobacillus pentosus S115-6 in improving immunity. The lactobacillus pentosus is S115-6, and the preservation number of the lactobacillus pentosus is GDMCC No: 65464. The strain has good acid resistance, cholate resistance and gastrointestinal fluid tolerance, and has strong adhesion to intestinal epithelial cells; the traditional Chinese medicine composition can relieve atrophy of immune organs, promote structural recovery of the immune organs, remarkably improve spleen tissue damage in an immunosuppression state and promote repair of the immune organs; the secretion of immune globulins IgA, IgG and IgM can be promoted, the levels of IL-6 and IFN-alpha in serum of mice can be reduced, and the levels of IL-2 and IFN-gamma cell factors can be increased.

The invention belongs to the technical field of traditional Chinese medicine, and particularly relates to traditional Chinese medicine aromatherapy for relieving anxiety and a preparation method thereof. According to the traditional Chinese medicine fermented composition, radix bupleuri, radix paeoniae alba, fructus gardeniae, moutan bark, albizia flowers, fructus lycii, spina date seeds, poria cocos, rhizoma nardostachyos, licorice roots and Chinese dates serve as raw materials and are mixed with deionized water, sterilization is conducted, then lactococcus gasseri, lactobacillus gasseri and lactobacillus pentosus are inoculated, anaerobic fermentation is conducted, and the prepared traditional Chinese medicine fermented composition has the excellent anxiety relieving effect; the traditional Chinese medicine fermentation composition can be applied to preparation of traditional Chinese medicine aromatherapy with the anxiety relieving effect, and the problems that an existing product is poor in anxiety relieving effect and the like can be solved. The preparation method of the traditional Chinese medicine aromatherapy product is easy to operate and suitable for actual industrial production, and has good clinical application value.

The invention belongs to the technical field of food processing, and particularly relates to an apple pomace enzyme and a preparation method and application thereof. Apple pomace is used as a raw material, saccharomycetes and lactobacillus pentosus are adopted for fermentation to prepare the apple pomace enzyme, and a response surface test and an orthogonal test are adopted for optimizing a saccharomycetes fermentation stage process and a lactobacillus pentosus fermentation stage process respectively. And analyzing the physical and chemical indexes and oxidation resistance of the apple pomace before fermentation, yeast fermentation and lactobacillus pentosus fermentation. The optimal fermentation process of saccharomycetes-lactobacillus pentosus can provide a new technical path and theoretical basis for resource utilization of apple pomace and unsalable apples, and expands a new research view angle and practice direction for development and application of healthy foods.

The invention relates to the technical field of microbial fermentation, and discloses a pasture leavening agent for improving crude protein, reducing crude fiber and improving digestibility, which comprises three strains, namely aspergillus niger, candida utilis and lactobacillus pentosus. The invention relates to a self-induced peptide premix, which is composed of a covalent complex, a lignin-hemicellulose-L-arabinose, a phosphorylated urea-glycine chelate, a synthetic self-induced peptide premix and a carrier. According to the method, a specific initial carbon source is provided for aspergillus niger through LHLAC to start fiber degradation, synchronous slow release of a nitrogen source is achieved through PUGC, and protein anabolism of candida utilis is activated through sAIP. According to the scheme, a time sequence synergistic mechanism of fiber degradation, protein synthesis and acidification preservation is constructed, the problem of low efficiency caused by mismatching of all metabolic processes in the prior art is solved, and effective degradation of crude fibers of forage grass, great increase of crude protein content and remarkable improvement of final digestibility are realized.

The invention discloses a metabiotic strain with dietary cholesterol adsorption capacity in small intestines as well as a preparation method and application of the metabiotic strain, the metabiotic strain comprises one of lactobacillus plantarum LSJ-TY-HYB-T7, lactobacillus fermentum LSJ-TY-HYB-L16 and lactobacillus pentosus TY-HYB-SYY-Y3, and the metabiotic strain comprises one of lactobacillus plantarum LSJ-TY-HYB-L16 and lactobacillus pentosus TY-HYB-SYY-Y3. And the lactobacillus plantarum LSJ-TY-HYB-T7, the lactobacillus fermentum LSJ-TY-HYB-L16 and the lactobacillus pentosus TY-HYB-SYY-Y3 are all in an inactivated state. Research finds for the first time that the metabiotic strain disclosed by the invention does not generate an adsorption effect in a gastric juice environment, but can specifically and efficiently adsorb dietary cholesterol in intestinal juice, efficiently block small intestines from absorbing the dietary cholesterol, reduce the levels of total cholesterol, low-density lipoprotein and triglyceride in mice, and inhibit the growth of the dietary cholesterol in the mice. And the adsorbed dietary cholesterol is discharged out of the body together with excrement after being fermented by the colon.

The invention discloses a preparation method of a seawater fish fermented feed containing lactobacillus pentosus, and belongs to the field of aquaculture feed preparation, and the preparation method comprises the following steps: screening out a lactobacillus pentosus strain from intestinal tracts of healthy seawater fish (trachinotus ovatus); preparing a lactobacillus pentosus fermentation broth, a bacillus subtilis fermentation broth, a bacillus licheniformis fermentation broth and a wine brewing active dry yeast fermentation broth; mixing the lactobacillus pentosus fermentation broth, the bacillus subtilis fermentation broth, the bacillus licheniformis fermentation broth and the wine brewing active dry yeast fermentation broth according to a volume ratio of 2: 1: 1: 2 to obtain a fermentation broth; mixing the zymophyte liquid with a marine fish puffed compound feed and a compound enzyme preparation; according to the present invention, the morbidity of enteritis of the marine fish can be significantly reduced, the marine fish can well digest food, the damaged intestinal mucosa can be effectively repaired, and the normal digestion and absorption function of the intestinal tract can be promoted. In addition, the feed can also improve the toughness of intestinal tracts and thicken intestinal walls, so that the normal physiological function of the intestinal tracts is enhanced.

The invention belongs to the technical field of microorganisms, and discloses a food-sourced high-yield biofilm lactobacillus pentosus and application thereof, the name of the lactobacillus pentosus is p15-c, the classification name of the lactobacillus pentosus is lactobacillus pentosus, the preservation number of the lactobacillus pentosus is CGMCC No.37072, and the preservation date of the lactobacillus pentosus is December 15, 2025. The strain is preserved in China General Microbiological Culture Collection Center (CGMCC), No. 3, No.1 Yard, Beichen West Road, Chaoyang District, Beijing. The lactobacillus pentosus p15-c with strong biofilm forming ability and broad-spectrum antibacterial activity is successfully screened from traditional fermented food sour porridge, it is proved that the lactobacillus pentosus p15-c can maintain intestinal flora balance of chicks by promoting colonization of lactobacillus, the intestinal health is improved, and the lactobacillus pentosus p15-c has the application prospect of serving as a functional probiotic and a sour porridge fermentation starting strain at the same time.

The invention discloses a preparation method of Chinese yam powder cooperatively fermented by lactic acid bacteria and compound enzyme. The preparation method comprises the following steps: weighing Chinese yam powder and germs, and mixing the Chinese yam powder and germs according to a mass ratio of 2: 1; preparing a 2% sugar aqueous solution, and respectively carrying out high-pressure steam sterilization at 115 DEG C for 30 minutes on the sugar aqueous solution and the mixture; after cooling, adding the sweet water according to the mass ratio of the Chinese yam powder to the water of 3: 7, and uniformly mixing; a compound enzyme is added into the mixed solution, the compound enzyme is composed of amylase, glycoprotease and neutral protease, the preferable mass ratio of the amylase to the glycoprotease to the neutral protease is 1: 1: 1, and enzymolysis is conducted for 3-5 h at the temperature of 50 DEG C; inoculating a mixed bacteria solution consisting of lactobacillus bulgaricus and lactobacillus pentosus into the enzymatic hydrolysate, with the inoculation amount being 2-8% of the mass of the material, and fermenting at 30 DEG C for 4 days; and drying, crushing and optional flavor blending are performed to obtain the fermented Chinese yam powder. According to the method, the solubility and water binding capacity of the Chinese yam powder can be remarkably improved, the activity of total flavonoids and SOD (superoxide dismutase) is increased, the nutritional value and flavor are improved, and the method is suitable for development of instant drinks and functional foods.