118 results about "Lactobacillus pentosus" patented technology

The invention provides a probiotic composition to alleviate Salmonella infection in farm animals. The composition may comprise at least one of Lactobacillus murinus, Lactobacillus pentosus, Lactobacillus salivarius sub-species salivarius, and Pediococcus pentosaceus. The composition maybe formulated as an animal feedstuff, or as a pharmaceutical composition.

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

The invention relates to a low-salt compound flavored pickle of jerusalem artichoke and a preparation method of the low-salt compound flavored pickle, belonging to the technical field of food processing. The method comprises the following steps: with certain quality of jerusalem artichoke, Chinese cabbage and cowpea as main raw materials, preparing a pickling liquid from water, salt, white sugar, chilli, pricklyash peels and ginger slices; adding a brittleness-keeping agent prepared from CaCl2, gelatin and pectinase, inoculating a leavening agent prepared from lactobacillus pentosus and lactobacillus plantarum, and producing the low-salt compound flavored pickle of the jerusalem artichoke; and packing, sterilizing, cooling to prepare the low-salt compound flavored pickle. According to the method, rapid production of the low-salt and high-quality flavored pickle of the jerusalem artichoke is realized; peeling is not needed; a color retention agent or a preservative is not added; the process is simple; the cost is low; the bioactive substances such as synanthrin and fructo-oligosaccharide are preserved to the maximal extent; meanwhile, new functional factors such as functional terpene compounds are generated by fermentation; the low-salt compound flavored pickle is bright in color and luster, sour, crisp and refreshing, and unique in flavor, and has the healthcare efficacies of appetizing, helping digestion, improving digestion, preventing decayed tooth, preventing obesity, lowering blood glucose and improving the immunity.

The invention discloses a lactobacillus pentosus strain and ferment produced thereby, wherein the docket number of the R1(Lactobacillus pentosus R1) strain in the Chinese Microbiological Culture Preservation Administration Commission Common Microbiological Center is CGMCC No.0917. The pentose lactobacillus R1 strain of the invention can endure 4.0% salt solution and nitrite solution whose concentration is 80-100mg/L. The leaven prepared from the bacterial can be applied into the fermentation production of meat food.

The invention discloses pickled oyster mushrooms and a preparation method thereof. The pickled oyster mushroom product is prepared by using 600 weight parts of oyster mushrooms, 36 weight parts of table salt, 36 weight parts of white granulated sugar, 1,200 parts of water and leaven as raw materials. The leaven may be old pickling water, Lactobacillus pentosus or Lactobacillus plantarum standard stain, wherein the old pickling water is added according to a weight part ratio of the old pickling water to the oyster mushrooms of 1:10, and the Lactobacillus pentosus or Lactobacillus plantarum standard stain is added till the bacterium content in the solution reaches 10<7> to 10<8> cfu/mL. The preparation method comprises: placing the pretreated oyster mushrooms, water solution of table salt and white granulated sugar and leaven into a pickling jar; sealing the mouth rim of the pickling jar, placing the pickling jar in a constant-temperature culture tank at 20 DEG C, fermenting for 18 days, and obtaining the pickled oyster mushroom product. The invention solves the problem of short oyster mushroom preservation period; and the preparation method is simple, quick and suitable for industrial production.

The invention relates to a lactobacillus pentosus strain and a fermentation product of the same. The preservation number of the lactobacillus pentosus LPEM818 in the invention is CGMCC No. 4583 in the China General Microbiological Culture Collection Center. The fermentation product of the lactobacillus pentosus in the invention can inhibit common pathogenic escherichia coli, pseudomonas aeruginosa and staphylococcus aureus in food, and particularly has a strong inhibiting effect on listeria monocytogenes which can cause serious food poisoning. In addition, the metabolite of the strain also can inhibit the growth of aspergillus flavus and cotton and tomato blight pathogens. Consequently, the lactobacillus pentosus strain and the fermentation product thereof play an active role in the fields of food preservation and plant protection.

The invention discloses a method for producing sour bamboo shoots by virtue of multi-strain mixed fermentation, which relates to a production method of foods. The method comprises the following steps of preparing a saline solution with the concentration of 9%-11%, boiling the water, adding seed solutions of lactobacillus delbrueckii and lactobacillus pentosus after the water is cooled, and uniformly mixing so as to obtain a sour bamboo shoot fermentation bacteria solution; selecting bamboo shoots with moderate tenderness, cutting off the roots of the bamboo shoots, removing shells of the bamboo shoots, cleaning, draining away water, cutting the bamboo shoots into two half parts from the middle of the bamboo shoots, adding the bamboo shoots into a pickle jar, and pouring the sour bamboo shoot fermentation bacteria solution into the pickle jar to flood the bamboo shoots; and covering a bamboo skin cover, putting four bamboo chips, which are crossed to form a # shape, on the bamboo skin cover, putting a cleaned and aired rock on the center of the #-shaped bamboo chips to seal the pickle jar, and carrying out fermentation for 5-7 days at 23-25 DEG C so as to obtain the sour bamboo shoots.

The invention provides lactobacillus pentosus SS6 for producing gamma-aminobutyric acid. The lactobacillus pentosus SS6 is preserved in Guangdong Microbiological Culture Collection Center, the preservation address is Guangdong Institute of Microbiology (Guangzhou Xianlie Middle Road, 100 Hall, 59 building, 5th floor), the preservation date is October 13, 2016, and the preservation number is GDMCC No: 60086. The yield of gamma-aminobutyric acid produced by fermentation of the lactobacillus pentosus SS6 is as high as 3.09mg/mL, so that the lactobacillus pentosus SS6 has relatively high ability for producing the gamma-aminobutyric acid, and provides a basis for developing a novel gamma-aminobutyric acid-rich food.

The invention relates to a fermenting agent for reducing biogenic amine in meat products by compound-bacteria temperature-shift fermentation and a fermentation method thereof, belongs to the technical field of biological fermentation of meat food, and particularly relates to a method of reducing biogenic amine in meat products by compound-bacteria temperature-shift fermentation. The method includes: adding compound bacteria into a meat product to be fermented all at once, performing low-temperature lactobacillus pentosus fermentation at 20-30 DEG C, immediately raising the fermentation temperature after the low-temperature fermentation is finished and performing medium-temperature fermentation at 35-45 DEG C with lactobacillus plantarum and lactobacillus coryniformis, namely, the meat product is fermented by a two-step method that is low temperature firstly and medium temperature secondly by utilization of the compound bacteria. The fermenting agent comprises 8.0-12.0 g of glucose, 2.0-3.0 g of pentose and 2.0-3.0 g of fructosan. The fermenting agent and the fermentation method are advantageous in that, by two fermentation steps at different temperatures and with different bacteria or bacterium compositions, the content of the biogenic amine in the meat product is obviously lower than that of a meat product only subjected low-temperature fermentation or only subjected to medium-temperature fermentation; and the flavor of the meat product subjected to the low-temperature fermentation firstly and medium-temperature fermentation secondly is significantly improved.

The invention provides a pentose lactobacillus bacteriological element with its preparing-purpose strain and its appliance. Pentose lactobacillus bacteriological element provided in said invention is prepared by fermenting RT-6 CGMCC íÝ1356(Lactobacillus pentosus). Said bacteriological element is stable to heat, acidú¼ could be degraded by proleases, will not remain in human bodies, safe and stable with broad-spectrum on inhibiting bacterias, and could inhibit many food putrefactive bacterias with a promising foreground as food antiseptics. Fermented meat products taking RT-6 CGMCC íÝ1356(Lactobacillus pentosus) as leavens is safe to eat with good apparent qualities and nourishment.

The present invention provides a novel lactic acid bacterium having antioxidant and anti-aging functions and a dementia alleviation effect, and more specifically, provides Lactobacillus pentosus var. plantarum C29 KCCM11291P and Lactobacillus curvatus C3 KCCM430009. In addition, the present invention provides an antioxidant and anti-aging pharmaceutical composition and a dietary supplement containing the Lactobacillus pentosus var. plantarum C29 KCCM11291P or Lactobacillus curvatus C3 KCCM430009 of the present invention as an active ingredient, and a composition for preventing or treating dementia and a dietary supplement for preventing or alleviating dementia, containing Lactobacillus pentosus var. plantarum C29 KCCM11291P or Lactobacillus curvatus C3 KCCM430009 as an active ingredient. Additionally, the present invention provides a composition for preventing or treating dementia, containg a fermentation composition, as an active ingredient, fermented by Lactobacullus pentosus var. plantarum C29 KCCM11291P or Lactobacillus curvatus C3 KCCM430009.

The invention belongs to the field of microbial technology, and especially to a microbial strain with excellent ability to degrade nitrite. The lactobacillus pentosus disclosed in the invention is named lactobacillus pentosus YIM110937, and stored in a preservation institution, and a preservation number is CCTCCNO: M2012372. Lactobacillus pentosus YIM110937 is a lactic acid bacteria used for food, is capable of increasing nitrite degradation efficiency more greatly than reported bacterial strains, and can be used for rapid degradation of nitrite in improved MRS fluid medium. After cultivation in the improved MRS fluid medium for 36 h, nitrite concentration of the fluid medium supernate is decreased from 3567.97 mg/l to 137.59 mg/l, and degradation rate is 96.14%. The lactobacillus pentosus YIM110937 is capable of decreasing nitrite concentration greatly just under aerobic conditions, complicated aerobiotic/anaerobic sequencing batch processes are not required. The lactobacillus pentosus YIM110937 possesses excellent resistance against high salinity, can be well cultivated continuously in culture medium with salt concentration from 3 to 10%, and nitrite degradation effects are obvious.

The invention relates to the technical field of strain preparation, in particular to a leuconostoc kimchii capsule capable of reducing nitrosamine in human bodies and a preparation method of the leuconostoc kimchii capsule. The method includes steps: 1) degradation nitrosamine strain screening; 2) acid-resistant bile-salt-resistant strain screening; 3) subjecting lactobacillus pentosus and lactobacillus brevis excellent in nitrosamine degradation performance, acid resistance and bile salt resistance to freeze drying, and uniformly crushing; 4) compounding the obtained lactobacillus pentosus and lactobacillus brevis according to a ratio of 10:1-1:2; 5) proportionally stirring high fructose syrup, soybean oil and bacterial powder, well mixing into a paste state, adding mixed liquid into a boiling coating machine, performing coating of enteric coatings under conditions that the material temperature is 30-45 DEG C, the spray pressure is 0.1-0.50MPa and the flow rate is 2-10g/min, drying for 2-10min before taking out, and screening whole particles through a 10-40-mesh screen. The leuconostoc kimchii capsule obtained according to the method is capable of reducing nitrosamine in human bodies and high in entric solubility.

The invention discloses a microbial preparation for improving an intestinal function of freshwater fish and an application of the microbial preparation. The microbial preparation comprises the following components in parts by weight: 13-17 parts of water pepper, 19-23 parts of honeysuckle, 12-16 parts of radix isatidis, 10-14 parts of hawthorn, 8-12 parts of herba andrographitis, 5-8 parts of gallnut, 5-8 parts of flos chrysanthemi indici, 3-5 parts of radix ophiopogonis, 3-5 parts of syzygium samarangense, 3-5 parts of seaweed, 0.8-1.1 parts of lactobacillus rhamnosus, 0.7-1 part of lactobacillus pentosus and 1-2 parts of bacillus cereus. The microbial preparation has the benefits that the microbial preparation can maintain a normal intestinal microbial flora of the freshwater fish, improve the intestinal function and metabolism, improve digestion and absorption of feed nutrition substances, improve a feed conversion rate, improve animal immunity, and improve disease resistance; and the microbial preparation can be added to feed of the freshwater fish, so that the feed has double advantages of Chinese herbal medicines and probiotics.

The invention relates to the technical field of fermented dairy products, and discloses multi-bacteria fermented skim camel milk for resisting diabetes and a production method of the multi-bacteria fermented skim camel milk. The multi-bacteria fermented skim camel milk is prepared from a lactobacillus helveticus leavening agent, a lactobacillus plantarum leavening agent, a lactobacillus paracasei leavening agent, a lactobacillus paracasei hard subspecies leavening agent, a lactobacillus mucosae leavening agent, a Harbin lactobacillus leavening agent, a lactobacillus hilgardii leavening agent, a lactobacillus pentosus leavening agent, a lactobacillus rhamnosus leavening agent, a lactococcus lactis leavening agent, an issatchenkia orientalis leavening agent, a kluyveromyces marxianus leavening agent, a pichia membranefaciens leavening agent and an ethanol candida leavening agent, which are added to the skim camel milk and are fermented. The multi-bacteria fermented skim camel milk is good in taste, the production method is easy to operate and simple in operation method; the obtained multi-bacteria fermented skim camel milk is abundant in nutrient, contains the components such as probiotics, immunomdodulating peptide, anti-oxidative peptide and the like, and has antidiabetic, anti-inflammation and antioxidant effects; and the physique and the overall vitality of people can be enhanced.

The invention discloses a method of converting glycerin for preparation of lactic acid, and relates to lactic acid. The invention provides a strain for preparation of lactic acid, namely, lactobacillus pentosus R3-8. The method comprises the following steps: inoculating lactobacillus pentosus R3-8 into a seed culture medium containing glycerin for culturing, adding seed liquid into a fermentationmedium for microaerobic fermentation, allowing air in during fermentation and carrying out stirring, adding waste glycerin in a manner of fed batch, adding simultaneously aqueous alkali with a concentration of 6 to 8 M in a manner of fed batch, controlling the pH value to be 5.0 to 7.0, measuring dry weight concentration of the strain and concentration of glycerin and lactic acid in the process of fermentation, stopping fed batch adding of waste glycerin when the dry weight concentration of the strain is lower than 1.5 g/l, and stopping fermenting. According to the invention, the fermentationmedium can be directly used for fermentation without sterilization; the stain used in the invention belongs to probiotics, and therefore there is no hidden danger in biological security; energy consumption and production cost are reduced.

The invention belongs to the field of deep processing of vegetables, particularly relates to a leavening agent for lowering nitrate content of vegetables and a method for preparing leavened vegetables by the leavening agent, and aims at providing the leavening agent which is harmless and safe to human bodies and capable of effectively lowering the nitrate content of vegetables as well as the method for preparing the leavened vegetables by the leavening agent. According to an adopted technical scheme, the following raw materials in parts by weight are adopted: 0.8-5 parts of leavening bacteria liquid, 1.5-4.5 parts of salt, 8-12 parts of tomato juice, 8-12 parts of glucose, 18-23 parts of fish sauce and 100 parts of sterile water, wherein the leavening bacteria liquid refers to bacterium suspension of lactobacillus pentosus (CGMCC No.1919). The leavening agent and the method are widely applied to the leavening field of lowering the nitrate content of vegetables.

The invention discloses a fermentation agent for a Chinese air-dried sausage. The fermentation agent is characterized by consisting of lactic acid bacteria and staphylococcus, wherein the lactic acid bacteria are the combination of Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus sake, Lactobacillus paralimentarius, Lactobacillus pentosus, Pediococcus acidilactici, Pediococcus dextrinicus and Pediococcus pentosaceus; and the staphylococcus is the combination of Staphylococcus xylosus, Staphylococcus simulans and Staphylococcus sciuri. The fermentation of the air-drying process of sausages is promoted by adding the fermentation agent, so that the sausages can be produced throughout the year regardless of regions, and the quality and stability of the product are improved at the same time.

The invention discloses lactobacillus pentosus (La.Pentosus), separated and purified from intestinal tracts of Tibetan mastiff in Maqu county, Gansu province, with effects of lowering cholesterol and lowering triglyceride, wherein the preservation number is CGMCC 7426. An experiment proves that the strain has very high acid-resistant ability and bile salt-resistant ability, the cholesterol (TC) can be significantly lowered and the triglyceride (TG) can be lowered. An In-vivo experiment in mice finds that the strain is free of any toxic or side effect, so that the strain can be used for preparation of health drugs and functional foods capable of reducing lipid and lowering cholesterol.

The invention provides a direct-vat starter containing Lactobacillus Pentosus with a collection number CGMCC No.2313 and use and a preparation method thereof. The starter can be directly used for fermenting meat products; and when the starter is used, acid can be produced quickly, the quality of the acid is stable, the use of the starter is convenient, and the production cost of fermented meat products can be lowered. The preparation method of the starter, which is provided by the invention, has the advantages of optimizing a De-Man, Rogosa and Sharpe (MRS) culture medium, adding stress resistance induced culture in a bacterium culture process, optimizing formula of a freeze-drying protective agent and a freeze-drying, improving activity of strains in the freeze-drying starter, and lowering the production cost of the starter at the same time.

The invention discloses a method for fermenting Anfu ham by utilizing a compound micro-ecological fermenting agent and belongs to the field of food fermentation. The method for fermenting Anfu ham by utilizing the compound micro-ecological fermenting agent comprises the following steps: pre-treating, salting, dehydrating, firstly fermenting and secondly fermenting. The bacterial strains in the compound micro-ecological fermenting agent include lactobacillus pentosus, lactobacillus plantarum, kluyveromyces lactis and issatchenkia orientalis, wherein the number ratio of lactobacillus pentosus to lactobacillus plantarum to kluyveromyces lactis to issatchenkia orientalis is 1:(1-3): (1-3):(1-5) and the total amount of viable bacteria of the compound micro-ecological fermenting agent is 3*106-8*10<6>cfu/mL. According to the method for fermenting Anfu ham by utilizing the compound micro-ecological fermenting agent disclosed by the invention, the ham having characteristics of short production period, natural product color, high yield, various flavors and the like can be prepared in the manner of adding the compound micro-ecological fermenting agent and the compound seasoning into the ham meat.

The invention discloses gamma-aminobutyric acid (GABA)-enriched mulberry leaf powder. A preparation method of the GABA-enriched mulberry leaf powder comprises the following steps of S1, preparation of mixed mulberry leaf powder: cleanly washing, drying and crushing a fresh mulberry leaf to subsequently obtain mulberry leaf powder, using the mulberry leaf powder as a matrix, adding, accounted for the total weight of the mulberry leaf powder, 0 to 14 percent of sucrose, 4 to 8 percent of peptone, 0.4 to 3 percent of L-sodium glutamate, 0.42 to 3 percent of dipotassium phosphate and 30 to 60 percent of water, uniformly mixing an obtained first mixture, and then carrying out sterilization; S2, fermentation culture: inoculating 5 to 9 percent of lactobacillus pentosus ss6 bacterial solution into the sterilized mixed mulberry leaf powder, and putting and culturing an obtained second mixture for 24h to 48h at 30 to 40 DEG C; S3, carrying out vacuum drying and crushing on the fermented mulberry leaf powder, so as to obtain the GABA enriched mulberry leaf powder. The mulberry leaf powder prepared by the preparation method is enriched in GABA having the content which can reach 54.95mg/g and which is 5 times of the content of the GABA in common mulberry leaf powder, moreover, is enriched in lactic acid bacteria, and has positive application significance in the fields of medicines and hygiene, health foods, feed and the like.

The invention discloses an application of Lactobacillus pentosus HN127 to preparation of a fermented sausage. The Lactobacillus pentosus HN127 is preserved in CGMCC (China General Microbiological Culture Collection Center) on July 17, 2018 with the preservation number being CGMCC No.16122. The Lactobacillus pentosus HN127 can produce protease, produces acid rapidly, produces no viscosity, gas, biogenic amine, H2O2, H2S or pigment, is resistant to high salt concentration, high acidity, bile salt and gastric juice, and inhibits growth of Escherichia coli and Staphylococcus aureus. When the Lactobacillus pentosus HN127 is applied to the fermented sausage, quantity of viable lactic acid bacteria in the fermented sausage can be increased remarkably, pH of the sausage can be reduced, growth of harmful bacteria is inhibited, and quality of the fermented sausage can be improved obviously.

The invention discloses a molecular marker, a detection primer and a detection method for identifying lactobacillus plantarum and lactobacillus pentosus. The invention discloses the specific molecularmarker for identifying lactobacillus plantarum and lactobacillus pentosus. The nucleotide sequence of the specific molecular marker is shown as SEQ ID NO.1, SEQ ID NO.2, SEQ ID NO.3 or 4. According to the invention, a whole-genome comparative analysis technology is adopted to screen out new targets for specific molecular detection of lactobacillus plantarum and lactobacillus pentosus, primers aredesigned for the new molecular targets for PCR amplification, two target bacteria can be specifically identified, and the molecular markers are not reported at present. Compared with a 16S rDNA PCR method and a physiological and biochemical method, the method established by the invention has higher specificity, is simple to operate and short in detection period, does not need further sequencing,reduces the detection cost, is particularly suitable for rapid preliminary screening of L. plantarum and L. pentosus, and provides an important auxiliary identification method for food production enterprises and detection institutions.