6 results about "Lactobacillus pentosus" patented technology

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 application discloses a method for reducing toxicity and increasing efficiency of ginkgo biloba juice fermented by macroreticular resin assisted probiotics, and the strains are ginkgo endogenous lactobacillus, and the names are lactobacillus plantarum TY-HYB-SYY-Y2 and lactobacillus pentosus TY-HYB-SYY-Y3 , and the preservation numbers of the China General Microbiological Culture Collection Center are CGMCC No. 25128 and CGMCC No. 25127 respectively; the macroreticular resin is a macroreticular adsorption resin. The application finds that the ginkgo endogenous lactobacillus can promote the reduction of the content of toxic substances such as ginkgoic acid and ginkgo poison during the fermentation of ginkgo biloba juice, and at the same time, the content of ginkgo lactone is increased, and it is found that the content of ginkgo acid is further reduced during the macroreticular resin assisted fermentation process, and a more obvious reduction effect is achieved.

This invention belongs to the technical field of tannin-degrading compound microbial agents, specifically relating to a tannin-degrading compound microbial agent for silage, its preparation method, and its application. The tannin-degrading compound microbial agent is obtained by mixing *Pediococcus lactis* bacterial suspension and *Lactobacillus pentosacchari* bacterial suspension at a volume ratio of 1:0.9~1.1. The *Pediococcus lactis* (… Pediococcus acidilactici The strain is P11B, with accession number CGMCC No. 37334 and accession date of January 8, 2026. The *Lactobacillus pentosus* (…) Lactobacillus pentosus The strain is an LPB strain, with accession number CGMCC No. 37333 and accession date of January 8, 2026. The viable count of *Pediococcus lactis* in the bacterial culture is greater than or equal to 1 × 10⁻⁶. 8 CFU / mL. The viable count of Lactobacillus pentosus in the Lactobacillus pentosus culture is greater than or equal to 1×10⁻⁶. 8 CFU / mL. The tannin-degrading compound microbial agent of the present invention has a tannin degradation rate of 59.94%~65.98% after 60 days of storage of sorghum silage, and does not reduce the fermentation quality of sorghum silage.

This invention discloses a method for preparing lactic acid using a combination of bacterial strains, belonging to the field of microbial fermentation technology. The combination of bacterial strains includes Bacillus subtilis. Bacillus subtilis KC1 and Lactobacillus pentosaccharide Lactiplantibacillus pentosus LB9. The method for preparing lactic acid includes: (1) preparing raw materials and strains, wherein the raw material is baijiu lees; (2) activating Bacillus subtilis and Lactobacillus pentosus separately and mixing them to form a combined strain, and inoculating it into a culture medium with baijiu lees as the sole fermentation substrate and without adding exogenous enzymes or exogenous excipients for fermentation; during the fermentation process, a staged oxygen supply strategy is adopted: first aerobic fermentation, then anaerobic fermentation; (3) collecting lactic acid from the fermentation products. This invention realizes the high-value utilization of lignocellulose waste, effectively coordinates the metabolic conflicts between strains, and solves the problem of efficient conversion of lignocellulose lees into lactic acid.

The application belongs to the technical field of biological stimulants, and particularly discloses a composition containing phaeodactosan and a preparation method and application thereof. The composition containing phaeodactosan contains 0.08-0.12 g / L of phaeodactosan and 0.1-0.5 g / L of Lactobacillus pentosus extracellular polysaccharide, and the Lactobacillus pentosus extracellular polysaccharide is prepared by fermentation of Lactobacillus pentosus. The composition can effectively promote fruit color change and sweetness increase of crops.