1154 results about "Lactobacillus rhamnosus" patented technology

The present invention provides an isolated microorganism strain, Lactobacillus rhamnosus GM-020, which is found to be effective in treating obesity and a complication thereof. The use of the Lactobacillus rhamnosus GM-020 in treating obesity and a complication thereof is also provided.

The invention provides a method for preparing germinated brown rice milk beverage by compound lactobacillus fermentation, which comprises the following steps of: preparing four lactobacillus direct-throwing fermentation agents such as lactobacillus rhamnosus, pediococcus acidilactici, streptococcus thermophilus and lactobacillus brevis; then soaking brown rice for 10 hours at 30 DEG C, and germinating for 12 hours at 2 DEG C to prepare germinated brown rice; adding 3 times water into the germinated brown rice, grinding milk by adopting colloid, gelatinizing and saccharifying the milk, adding 150 grams of direct-throwing fermentation agents into each ton of liquid rice milk, and performing standing fermentation for 6 hours at the temperature of between 38 and 40 DEG C; and centrifuging the liquid rice milk at 5,000 revolutions per minute, removing residue, adding xylitol according to the clear liquid volume for blending, filtering the liquid by using a hollow fiber membrane, performing ultrahigh-temperature instantaneous sterilization for 2 seconds at 143 DEG C, and filling the liquid with pillow-type package or tetra package to obtain a finished product.

The invention provides compound probiotics as well as a production process and an application thereof to a leavening agent. The compound probiotics are obtained as follows: strains with strong tolerance and excellent fermentation performance are combined and proportioned to prepare the dry powder of probiotics by virtue of strain activation and cultivation, fermentation, separation and vacuum low-temperature drying; and then the dry powder of probiotics is compounded and packaged to obtain the complex probiotics. A continuous vacuum low-temperature drying process is adopted, the period is shortened and the yield is improved; and the complex probiotics comprises lactobacillus plantarum, lactobacillus fermentum, lactobacillus casei and lactobacillus rhamnosus in a ratio of (2-8) to (1-6) to (1-4) to (1-3); during application, every ton of vegetable can be well fermented within 3-5 days by use of 0.2-1kg of the leavening agent at a fermenting temperature of 20-30 DEG C, wherein the fermentation time is shortened by 50% in comparison with that in the conventional method, the yield of the salted and preserved vegetable is over 75%. The multipurpose probiotics leavening agent prepared by the production process disclosed by the invention can be used for the vegetable fermenting industry and the feed fermenting industry, so that a realistic problem in agricultural production and a food processing process is solved; and meanwhile, the product quality and the production efficiency are improved.

The invention provides a method for preparing edible bacteria synbiotic microcapsules. The method comprises the following steps: firstly, zymotic fluids of four strains of probiotic bacteria, namely Lactobacillus acidophilus, lactobacillus plantarum, lactobacillus casei and lactobacillus rhamnosus are prepared, then supernatants are removed after the speed of 5000r / min, and bacterial sludges are embedded for standby. 10g of each bacterial sludge of the probiotic bacteria to be embedded and 4g of edible bacteria Agaricus blazei powder with the fineness of 200 meshes are mixed with 40g of mixed colloid containing 2.5 percent of sodium alginate and 0.5 percent of flaxseed gum respectively; the first stirring is performed for 20min at a rotating speed of 200 r / min; the mixture is poured into a triangular flask which contains 1.5 times of volume of edible oil; the second stirring is performed for 20min at a rotating speed of 400r / min; a 1.5 percent CaCl2 solution is added into the mixture to be calcified for 3h; sterilized physiological saline is used to wash gel beads for three times; the gel beads are placed into a 0.6 percent chitosan solution with a pH value of 5.5 to perform a film-forming reaction for 15min, taken out, washed by the sterilized physiological saline and then placed into a citric acid solution with the concentration of 55mM to be liquefied for 30min; and wet microcapsules are obtained after the washing of the sterilized physiological saline, collected by centrifugating for 10min at a rotating speed of 150r / min, precooled, and finally freeze-dried to obtain the microcapsules.

The invention discloses a probiotic solid drink with a hypoglycaemic effect and a preparation method of the probiotic solid drink. The probiotic solid drink comprises components in percentage by weight as follows: 5%-15% of complex probiotics, 14%-28% of xylooligosaccharide, 50%-80% of L-arabinose and 4%-6% of dietary fiber. Complex probiotic powder contains lactobacillus rhamnosus, lactobacillus reuteri and bifidobacterium adolescentis. With the adoption of the probiotic solid drink, a large quantity of probiotics can be proliferated, the colonization rate and survival rate of exogenous probiotics on the intestinal mucosa are increased, a balanced system of intestinal flora is improved, immunity of a human body is improved, an organism is promoted to repair various functions, so that the auxiliary hypoglycaemic effect is realized. With the adoption of a dry blending technology, nutrient substances with different characteristics are subjected to optimizing and compounding combination, so that the problems of need for refrigeration, short guarantee period, single flora constitution, low viable counts and the like of a conventional liquid probiotic drink are solved, and the market prospect of products is broad.

The present disclosure generally relates to pediatric nutritional compositions including a prebiotic mixture of galacto-oligosaccharide and / or polydextrose, a probiotic, such as Lactobacillus rhamnosus GG, and human milk oligosaccharides. More particularly, the present disclosure relates to a nutritional composition having: (i) a protein source, (ii) a lipid source, (iii) a carbohydrate source, (iv) a human milk oligosaccharide or a precursor thereof, (v) polydextrose and / or galacto-oligosaccharides, and (vi) a probiotic. The disclosed nutritional compositions advantageously promote the gut-brain axis.

The invention provides a strain of separated microbiological isodulcitol lactobacillus GM-020, it is found that the Lactobacillus rhamnosus GM-020 can be used for effectively treating obesity and its complication. The invention also provides the use of Lactobacillus rhamnosus GM-020 for treating obesity and its complication.

Lactobacillus rhamnosus and the use for it and its metabolin are disclosed. The strain is sieved and obtained from excrement of long-lived old. It's safe, has excellent antibacterial, acid-resisting and antioxidant performances. It can be used in dairy process and functional food production.

The invention discloses lactobacillus rhamnosus and application thereof. The lactobacillus rhamnosus is preserved in the China General Microbiological Culture Collection Center (CGMCC) with a preservation number of CGMCC No.6430. Raw milk is used as a growth medium of the strain, and the monoamine oxidase inhibition rate of the obtained fermented milk can reach 52.4-78.8%. The lactobacillus rhamnosus can be used as a functional additive for producing beverages and dietary supplements with the functions of inhibiting the monoamine oxidase activity, fighting Parkinson's disease, easing depression or defying aging, and can also be applied to preparation of drugs for fighting Parkinson's disease or easing depression.

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 present invention provides an isolated microorganism strain, Lactobacillus rhamnosus GM-020, which is found to be effective in treating obesity and a complication thereof. The use of the Lactobacillus rhamnosus GM-020 in treating obesity and a complication thereof is also provided.

The invention discloses a lactic acid bacteria composition capable of regulating intestinal flora functions and preparation method and application thereof. The active ingredients of the lactic acid bacteria composition capable of regulating intestinal flora functions are prepared from the following raw materials by weight: 20-40 parts of Lactobacillus acidophilus, 40-60 parts of Bifidobacterium longum, 20-60 parts of Lactobacillus rhamnosus, 30-60 parts of Streptococcus thermophilus and 35-75 parts of fructo-oligosaccharide. According to the lactic acid bacteria composition capable of regulating intestinal flora functions, lactic acid bacteria in the composition can reach a certain magnitude, and the raw materials are in reasonable compatibility, and have a good function of regulating intestinal flora. The lactic acid bacteria composition has good stability in a long time, and is suitable for the diabetics to eat.

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 discloses a probiotic and prebiotic composition for forming lean body mass and application thereof, and relates to the field of biomedicine. The composition comprises probiotics such asbifidobacterium lactis, bifidobacterium longum, lactobacillus reuteri, lactobacillus rhamnosus, lactobacillus acidophilus, streptococcus thermophilus, bacillus coagulans and clostridium butyricum, anda prebiotic mixture is also added. By reasonably matching the components of the composition, the intestinal flora is effectively regulated, and the obesity is more efficiently and healthily relieved;for people with normal weight, the weight reduction effect is not obvious, but the body shape is more beautiful; meanwhile, the composition can effectively prevent hyperglycemia, hyperlipidemia and other diseases and improve the body immunity, is suitable for a wider range of people, and can be applied to food, pharmacy and healthy or natural product production.

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 relates to probiotic solid beverage and a preparation method thereof. The probiotic solid beverage comprises the following raw materials in parts by weight: 24 to 70 parts of maltodextrin, 20 to 60 parts of inulin and 1 to 5 parts of probiotics, wherein the probiotics comprises lactobacillus salivarius, lactobacillus acidophilus, bacillus coagulans, lactobacillus rhamnosus, bifidobacterium bifidum, lactobacillus plantarum and bifidobacterium longum. The probiotic solid beverage provided by the invention has high living bacterium quantity and can reduce loss of the probiotics whenthe probiotics pass through the gastrointestinal tract and increase the survival rate; in addition, the probiotic solid beverage can promote intestinal colonization of the probiotics; moreover, through mutual promotion of the actions of various bacteria, the probiotic solid beverage can adjust intestines and stomach well, promote intestinal tract movement, relieve constipation and diarrhea, reduce serum cholesterol, reduce lactose intolerance, accumulate proteolytic enzyme, adjust nutrient absorption and adjust the immunologic function.

The invention discloses lactobacillus rhamnosus. A strain (lactobacillus rhamnosus) LR863 is preserved in China General Microbiological Culture Collection Center (CGMCC) and the preservation number isCGMCC No. 14410. The lactobacillus rhamnosus disclosed by the invention has remarkable bacterium-inhibition and sterilization effects on oral pathogenic microorganisms including streptococcus mutans,streptococcus gordonii, porphyromonas gingivalis, fusobacterium nucleatum, actinobacillus actinomycetemcomitans and the like, and has the effects of reducing formation of dental plaque and reducing occurrence and development of oral diseases including tooth decay, periodontitis and the like. A lactobacillus rhamnosus preparation disclosed by the invention can comprise viable bacterium thalli of the lactobacillus rhamnosus, dead bacterium thalli of the lactobacillus rhamnosus, metabolic products of the lactobacillus rhamnosus and intracellular extract, is an oral probiotics preparation which has wide application and a remarkable effect, and can be widely used as an additive of liquid-state foods, solid-state foods, colloidal foods, oral hygiene products and oral treatment drugs.

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 a lactic acid bacteria starter for pickling vegetables. The lactic acid bacteria starter for pickling vegetables is prepared by the following steps of: preparing five strains of lactic acid bacteria production starters of lactobacillus plantarum, lactobacillus acidophilus, pseudo-leuconostoc mesenteroides, lactococcus lactis lactis and lactobacillus rhamnosus, wherein the number of viable bacterial of each strain of production starter is more than or equal to 109 per milliliter; freeze-drying the five strains of lactic acid bacteria production starters; taking 2 to 3 parts of A bacterial powder, 3 to 5 parts of B bacterial powder, 2 to 3 parts of C bacterial powder, 3 to 5 parts of D bacterial powder and 3 to 5 parts of E bacterial powder according to the weight of the freeze-dried bacterial powder to mix completely and uniformly; and performing vacuum packaging, so that the lactic acid bacteria starter can be applied to production of pickles, wherein the amount of the bacteria is 0.012 percent of the weight of Chinese cabbage. By the lactic acid bacteria starter for pickling vegetables, the fermenting cycle of the pickles can be obviously shortened; the products are sour, crispy and delicious; the nitrite content of the products are greatly reduced; the food safety of the products is improved; and the finished product yield of the pickles is increased from 30 percent to 45 percent, wherein the finished product yield of the pickles is 30 percent during natural fermentation.

The invention relates to the field of infant foods and in particular relates to a probiotics composition as well as an application and infant food thereof. The probiotics composition is prepared from bifidobacterium HN019 and lactobacillus rhamnosus HN001. With the adoption of the infant food, the content of the bifidobacterium and the content of the lactobacillus rhamnosus in intestinal canals of infants can be remarkably increased, the content of bacillus perfringens is remarkably lowered, and the micro-ecological environments of the intestinal canals of the infants are effectively improved; the content of acetic acid and the total content of short-chain fatty acid in faeces of the infants can be remarkably increased, and approach to those of the infants fed by pure breast milk; the content of sIgA (secretory immunoglobulin A) in the faeces of the infants can be remarkably increased, and approach to that of the infants fed by pure breast milk; the eczema occurrence rate of the infants can be remarkably lowered.

The invention relates to a probiotic composition, and discloses a probiotic composition beneficial for a glycolipid metabolic function and a preparation and application of the composition. The probiotic composition comprises some of the following nine probiotics: bifidobacterium longum, bifidobacterium breve, lactobacillus gasseri, lactobacillus rhamnosus, lactobacillus salivarius, lactobacillus crispatus, lactobacillus plantarum, lactobacillus fermentum and lactobacillus casei. Different strains in the probiotic composition cooperate with each other, so that the probiotic composition has thefunction of adjusting glycolipid metabolism, and has certain effect on serum total cholesterol, triglycerides, insulin beta-cell functions and diabetes mellitus improvement.

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 belongs to the field of health-care products, and particularly relates to a probiotics and Chinese herbal medicine compound preparation with a hypoglycemic function. The preparation is formed by mixing the components in parts by weight as follows: 25-30 parts of dioscorea roots, 15-25 parts of pueraria roots, 20-30 parts of cinnamon, 20-40 parts of lycium berries and 30-40 parts of freeze-dried probiotics powder, wherein probiotics comprises bacteria in percentage by weight as follows: 40% of bifidobacterium adolescentis, 40% of bifidobacterium longum, 10% of lactobacillus plantarum and 10% of lactobacillus rhamnosus. The preparation has the hypoglycemic function.

The use of a probiotic strain of Lactobacillus rhamnosus and an oligosaccharide mixture which comprises 5-70 wt % of at least one N-acetylated oligosaccharide selected from the group comprising GalNAcα1,3Galβ1,4Glc and Galβ1,6GalNAcα1,3Galβ1,4Glc, 20-90 wt % of at least one neutral oligosaccharide selected from the group comprising Galβ1,6Gal, Galβ1,6Galβ1,4Glc Galβ1,6Galβ1,6Glc, Galβ1,3Galβ1,3Glc, Galβ 1,3Galβ 1,4GIc, Galβ 1,6Galβ 1,6Galβ 1,4GIc, Galβ 1,6Galβ 1,3Galβ 1,4GIc Galβ1,3Galβ1,6Galβ1,4Glc and Galβ1,3Galβ1,3Galβ1, 4GIc and 5-50 wt % of at least one sialylated oligosaccharide selected from the group comprising NeuAcα2,3Galβ1,4GIc and NeuAcα2,6Galβ1,4Glc in the manufacture of a medicament or therapeutic nutritional composition for promoting the development of an early bifidogenic intestinal microbiota in infants delivered by caesarean section is disclosed.

The invention provides a tofu coagulator. The tofu coagulator comprises the raw materials of a sterilized bean supernatant and activated compound lactobacillus, wherein the compound lactobacillus comprises lactobacillus casei, lactobacillus rhamnosus and lactobacillus zeae. The invention also provides a preparation method for the tofu coagulator. The preparation method comprises the steps of sterilizing the bean supernatant, and then inoculating the activated compound lactobacillus to the bean supernatant for fermenting. The coagulator is beneficial for intestinal health and capable of improving immunity of gastrointestinal tract; the coagulator is simple in preparation method, high in production efficiency, capable of utilizing waste materials and economic and environment friendly; and the tofu prepared by the coagulator is tender and smooth in taste, compact in structure, high in water binding capacity and elasticity, and has special flavor of bean supernatant fermenting liquid.

The invention provides an industrial production method of an intestinal tract probiotic preparation. The industrial production method comprises the following steps of (1) performing mass culture on lactobacillus casei, lactobacillus rhamnosus, bifidobacterium bifidum, lactobacillus acidophilus, streptococcus thermophilus, lactobacillus delbrueckii subspecies bulgaricus and the like through a fermenter; (2) performing centrifuging and washing with sterile water to obtain wet bacterium paste, and uniformly mixing the wet bacterium paste with a special protective agent in the ratio being 1 to 1;and (3) granulating a mixture of the wet bacterium paste and the protective agent, performing rolling to obtain balls, performing low-temperature vacuum drying, and performing coating so as to obtainthe intestinal tract probiotic preparation. Under the culture condition provided by the invention, probiotics can grow and propagate at high density, the collected wet bacterium paste does not need tobe subjected to freeze drying, the wet bacterium paste is directly subjected to vacuum low-temperature quick drying with the special protective agent, and massive bacterium bodies can be maintained to be alive; and energy resources are saved, and the production cost is reduced.

The invention relates to lactobacillus rhamnosus grx19 and its application. The collection number of the lactobacillus rhamnosus grx19 is CGMCC No.5519. The stain can be used to produce live bacteria lactobacillus beverages with long shelf-life and fermented dairy products. Lactobacillus rhamnosus grx19 is taken as culture starter alone or in combination with other lactic acid bacterias and then live bacteria lactobacillus beverages and fermented dairy products are prepared according to routine methods. After heat treatment at the temperature of 70-75 DEG C for 15-20 seconds, by the adoption of aseptic filling or sanitary filling, live bacteria lactobacillus beverages and fermented dairy products sold at room temperature can be produced.