18 results about "Lactobacillus sakei" patented technology

The preservation number of the bacterial strain is CGMCC (China General Microbiological Culture Collection Center) NO.33629, the preservation date of the bacterial strain is February 24, 2025, the preservation classification of the bacterial strain is Lactobacillus sakei, and the preservation unit of the bacterial strain is China General Microbiological Culture Collection Center. The strain provided by the invention can reduce the concentration of blood uric acid, relieve kidney inflammation caused by hyperuricemia, improve the protein level of a kidney uric acid excretion channel and reduce the expression level of uric acid resorption protein.

The present invention relates to a composition for preventing or treating inflammatory diseases, comprising a Lactobacillus sakei CVL-001 strain. The composition activates NOD2, which is an inflammation regulator, and exhibits the effects of inhibiting weight loss and improving clinical activity scores (disease activity index; DAI) in an animal model in which ulcerative colitis is induced, and thus the present invention can be effectively used in the prevention, treatment or alleviation of inflammatory diseases.

The invention belongs to the technical field of fermented tea beverages, and particularly discloses compound fermented Kangpu tea as well as a preparation method and application thereof. According to the compound fermented Kangpu tea, black tea water is inoculated with compound bacteria for fermentation, the compound bacteria are composed of foal bacillus medialis, saccharomyces cerevisiae and sake lactobacillus, the mass ratio of the foal bacillus medialis to the saccharomyces cerevisiae to the sake lactobacillus is 2: 2: (1-2), the preservation number of the foal bacillus medialis is WDCM No. JCM 16936, the preservation number of the saccharomyces cerevisiae is CGMCC No. 2.3973, and the preservation number of the sake lactobacillus is CGMCC No. 2.3973. The sake lactobacillus is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.34016. Compared with single-bacterium or two-bacterium composite inoculated fermentation, the growth activity, the acid production capacity and the reducing sugar consumption capacity of the Kangpu tea are better, the content of flavor substances such as aldehydes and esters is improved through the GC-IMS technology, and the flavor quality of the Kangpu tea is improved.

The present disclosure relates to a strain of Lactobacillus sakei HEM224 (KCTC14065BP) and a composition for treating, preventing or alleviating inflammation or asthma, comprising the strain. A strain of Lactobacillus sakei HEM224 (KCTC14065BP) according to an embodiment of the present disclosure inhibits the production of pro-inflammatory factors, and exhibits an effect of treating asthma in an asthma animal model. Therefore, the strain can be applied to pharmaceutical compositions, food compositions, health functional food compositions and feed compositions for treating, preventing or alleviating inflammation or asthma.

The invention provides a probiotic compound for inhibiting anaphylactic reaction. The probiotic compound is prepared from 5 to 15 parts of lactobacillus rhamnosus, 20 to 30 parts of lactobacillus paracasei, 5 to 15 parts of bifidobacterium animalis subsp. Lactis, 1 to 5 parts of bifidobacterium breve, 1 to 5 parts of lactobacillus acidophilus, 1 to 5 parts of plant lactobacillus, 1 to 5 parts of sake lactobacillus brevis, 1 to 5 parts of bifidobacterium longum subsp. Longum and 40 to 55 parts of fructo-oligosaccharide. The probiotic compound is fermented in intestinal tracts to generate metabolite-short-chain fatty acid (consisting of fatty acid with 1-6 carbon atom main chains); the short-chain fatty acid has an anti-inflammatory effect and can enhance an immune protection barrier, such as induction of expansion and de novo differentiation of regulatory T cells; the short-chain fatty acid is a molecule necessary for a B cell differentiation process, and can increase the intake of glucose and promote up-regulation of CXCR < 5 + > and PD-1, so that the growth and development of Tfh cells are realized, and the effect of improving anaphylactic reaction is achieved.

The invention discloses a brewing method of yellow rice wine, which adopts lactobacillus sake L.48 with the preservation number of CCTCC NO: M 20221306, the strain deletes histidine decarboxylase gene, the CRISPR (clustered regularly interspaced short palindromic repeats) repetition number is 39, and biogenic amine can be obviously reduced. According to the process, rice cleaned with warm water is taken as a raw material, lactobacillus sake L.48 is inoculated for co-fermentation with yeast and distiller's yeast, primary fermentation is performed at 25-32 DEG C, secondary fermentation is performed at 18-25 DEG C, and the process is completed within 23 days. Compared with a traditional rice soaking method, the production period is shortened, the biogenic amine content in the product is reduced by more than or equal to 60%, and the ester aroma is improved by 2-3 times.

The invention discloses a specific primer for identifying sake lactobacillus brevis, which comprises an upstream primer COG3681F1: 5 '-SCTGCGATGTCCAACTCT-3', and a downstream primer COG3681F1: 5 '-SCTGCGATGTCCACTCT-3', and the Tm is 55 DEG C; the invention discloses a kit for detecting lactobacillus sake brevibacillus, which comprises a forward primer COG3681F1, a reverse primer COG3681R1: 5 '-CGAATCAGCTGTTCCTCAGT-3', Tm of which is 55 DEG C. A probe matched with the primers COG3681F1 and COG3681R1 is 5 '-CTGCCGCTACGCTGACCG-3', the 5'end is marked with an FAM report fluorophore, and the 3 'end is marked with a BHQ1 quenching fluorophore. According to the kit, the efficient and specific detection of lactobacillus sake brevibacillus is realized, and whether the strain is lactobacillus sake brevibacillus can be judged in a short time.

The application discloses a cold water fish fermentation product obtained through synergistic fermentation of a microbial composition and a preparation method thereof, and belongs to the field of microbial fermentation food. The application comprises the following steps: compounding Lactobacillus plantarum, Lactobacillus sakei and Saccharomyces cerevisiae into a microbial composition, preparing a pickling liquid from the complex microbial liquid of the three kinds of microorganisms, taking the dorsal muscle of a cold water fish as raw material, and performing pickling and drying fermentation treatment to obtain the cold water fish fermentation product. Experimental results show that inoculation of the microbial composition provided by the application can quickly produce acid to form a low pH environment, efficiently regulate protein hydrolysis, significantly shorten the fermentation period, inhibit lipid oxidation and reduce the TBARS value. The application provides a new microbial composition and fermentation method for low-salt, efficient and safe fermentation of cold water fish, and lays a foundation for improving the fermentation flavor of the cold water fish fermentation product, stabilizing the product quality and improving the product edible safety.

The present invention provides a composition for use in applications such as activating plasmacytoid dendritic cells (pDCs), the composition containing Lactobacillus sakei, MG-LAB279 strain (accession number: NITE BP-03645), and / or a bacterial cell component thereof as an active ingredient.

The application provides a lactobacillus sakei LN-Ls1 with weight loss and lipid-lowering effects and an application thereof, and belongs to the technical field of microorganisms. The lactobacillus sakei LN-Ls1 has a preservation number of CGMCC 30611. The LN-Ls1 strain is preserved in the China General Microbiological Culture Collection Center on May 13, 2024, and the address is No. 1, Beichen West Road, Chaoyang District, Beijing. Based on the strain, the application also provides the use and related products thereof. The lactobacillus sakei LN-Ls1 can significantly reduce body weight, improve blood lipid level and lipid metabolism without affecting food intake, has a remarkable weight loss and lipid-lowering effect, and has a better technical effect compared with existing products, and has good safety and application prospect.

The invention provides lactobacillus sake and application thereof in fermented food, and belongs to the technical field of microorganisms, the lactobacillus sake SAAS-B-PCA-2020323-3 provided by the invention is preserved in the Guangdong Microbial Culture Collection Center, the preservation number is GDMCC NO: 65879, and the lactobacillus sake SAAS-B-PCA-2020323-3 is preserved in the Guangdong Microbial Culture Collection Center, the preservation number is GDMCC NO: 65879. The lactobacillus sake provided by the invention is a safe strain capable of being used for food and has high yield of phenethyl alcohol; the strain has good growth characteristics in brine and vegetable juice, and the yield of phenethyl alcohol in the prepared fermented vegetables is far higher than that of fermented vegetables prepared by conventional leavening agents. The strain is applied to a fermented product, can improve flavor formation in the maturing process of the fermented vegetable product, endows the product with rose fragrance, can effectively improve the fermentation rate of the fermented product and increase the flavor of the product, is beneficial to improvement of the quality characteristic of the product, and has a wide application prospect in the field of the fermented vegetable product.

The invention relates to the technical field of biology, and discloses an antioxidant peptide derived from fermented meat and application of the antioxidant peptide, the antioxidant peptide comprises minced pork, auxiliary materials and a composite leavening agent composition composed of lactobacillus sake and staphylococcus xylosus, and fermentation and maturation are carried out by controlling the inoculum size and adopting a two-stage temperature control process. The core innovation of the method is as follows: firstly, performing comprehensive peptide sequence identification on small molecular weight components extracted from a fermentation product by adopting liquid chromatography-tandem mass spectrometry, and then accurately predicting and locking a target antioxidant peptide from a peptide library by utilizing virtual screening technologies such as molecular docking and the like. The antioxidant peptide prepared by the invention can be used for effectively relieving cell oxidative damage induced by ethanol by activating a Kelch sample ECH associated protein 1-Nrf2 (Keap1-Nrf2) signal channel. According to the method, directional fermentation and computational biology are combined, a new normal form is provided for efficiently discovering novel active peptides from natural products, and the research and development efficiency is effectively improved.

The invention belongs to the technical field of microorganism application and the like, and particularly relates to application of nicotinic acid or lactobacillus sake LZ217 in preparation of a medicine for treating gastritis. The invention discloses application of nicotinic acid in preparation of a medicine for treating / relieving helicobacter pylori induced gastritis. The invention also provides an application of the lactobacillus sake LZ217 in preparation of a medicine for treating / relieving the helicobacter pylori induced gastritis, and the effect of treating / relieving the helicobacter pylori induced gastritis is achieved by improving the nicotinic acid level in a host body.

Provided are a lactic acid bacterium that can enhance IL-12p70 and IFN-λ production and thereby enhance the resistance to infection with infectious microorganisms and viruses, mitigate stress, and suppress excessive inflammatory response that causes symptom worsening; compositions, such as an immunostimulatory composition, a stress relief composition, and an inflammation suppression composition, containing the lactic acid bacterium; and food or beverage and pharmaceutical products containing these compositions. Lactobacillus sakei strain MG-LAB279 (accession number: NITE BP-03645); compositions, such as an immunostimulatory composition, a stress relief composition, and an inflammation suppression composition, containing the strain or a bacterial cell component thereof as an active ingredient; and food or beverage and pharmaceutical products containing the compositions.

The invention discloses a compound probiotic composition based on multiple kinds of lactobacillus. The compound probiotic composition is prepared from lactobacillus plantarum, lactobacillus fermentarius fermented lactobacillus mucus, lactobacillus helveticus, lactobacillus salivarius combined lactobacillus, lactobacillus sakei sake wide lactobacillus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus, lactobacillus acidophilus and lactobacillus acidophilus. The compound probiotic composition disclosed by the invention can be used for improving the micro-ecology of intestinal tracts, exerting the synergistic effect of multiple strains, improving the health of the intestinal tracts and related metabolism and immunity problems more comprehensively, and further exerting better health-care and prevention effects.

The present invention relates to a composition for preventing, treating, or ameliorating mucositis, comprising a Lactobacillus sakei CVL-001 strain. Both live and inactivated cells of the Lactobacillus sakei CVL-001 strain exhibit an effect of alleviating symptoms related to mucositis induced by anticancer chemotherapy or radiotherapy performed to treat cancer, and can therefore be effectively used for the prevention, treatment, or amelioration of mucositis.

This invention relates to the field of food processing technology. It provides the application of *Lactobacillus sakei* SMF-L5 in micro-fermented poultry products and in improving their quality, wherein the mass ratio of *Lactobacillus sakei* SMF-L5 to poultry meat during micro-fermentation is 0.25-0.35:1000. This invention also provides a method for preparing micro-fermented poultry products, which utilizes the metabolic activity of *Lactobacillus sakei* SMF-L5 to alter the micro-fermentation environment, thereby effectively improving the texture, flavor, and other quality characteristics of the poultry products, producing livestock and poultry meat products with novel properties.

The present invention relates to a Lactobacillus sakei AMP5104 strain and uses thereof, which can be effectively used for preventing, ameliorating or treating skin-related conditions or inflammation-related conditions.