35 results about "Lactobacillus sakei" patented technology

The invention discloses two lactobacillus separation strains with anti-inflammatory activity and beneficial properties, which are Lactobacillus sakei GMNL-76 and Lactobacillus reuteri GMNL-89. The two lactobacillus separation strains are respectively preserved in the Bioresouce Collection and Research Center (BCRC) of the Food Industry Research and Development Institute (FIRDI) by preservation numbers of BCRC 910355 and BCRC 910340 and preserved in the China Center for Type Culture Collection (CCTCC) by the preservation numbers of CCTCC M 207153 and CCTCC M 207154. The two lactobacillus separation strains and subculture offspring thereof can be used for preparing various food products and pharmaceutical composition for curing and / or mitigating diseases (such as rheumatoid arthritis) relevant to inflammation.

The invention discloses two Lactobacillus isolated strains with anti-inflammatory activity and beneficial probiotic characteristics, namely lactobacillus sakei GMNL-76 and Lactobacillus reuteri GMNL-89, which are respectively preserved at the Bioresource Collection and Research Center (BCRC) of the Food Industry Research and Development Institute (FIRDI) with the preservation numbers of BCRC 910355 and BCRC 910340, and preserved at the China Center for Type Culture Collection (CCTCC) with the preservation numbers of CCTCC M 207153 and CCTCC M 207154. The two Lactobacillus isolated strains and subculture progeny thereof can be used for preparing various food products, and drug composites used for curing and / or relieving diseases related to inflammation, such as rheumatoid arthritis.

Disclosed are a novel tactic acid bacterium, Lactobacillus sakei Probio-65, and the use thereof. The L. sakei Probio-65 strain has acid tolerance, bile acid tolerance and antibiotic resistance, inhibits the growth of harmful pathogenic microorganisms in the body and the intestine of animals, and has immunuenhancing activity. In particular, the novel strain inhibits the growth of Staphylocccus aureus, which is known to be a factor aggravating atopic dermatitis. Thus, the novel strain is useful for preventing or treating atopic dermatitis and allergy-related disorders. Also, the novel strain stabilizes intestinal microflors by inhibiting the abnormal proliferation of harmful microorganisms in the intestine. The L. sakei Probio-65 strain or a culture thereof is useful in pharmaceutical, feed, food, and cosmetic compositions.

The invention discloses lactobacillus sakei which is collected in China General Microbiological Culture Collection Center (CGMCC) at Institute of Microbiology of Chinese Academy of Sciences, 3#, yard 1#, Beichen Road West, Chaoyang District, Beijing in April 3rd, 2014 and has a collection number of CGMCC No.9016. The lactobacillus sakei improves the quality of silage and is low in cost, safe, reliable and easy to utilize; the lactobacillus sakei can be used in Tibet Plateau area, so that the problem of relatively few low-temperature fermentative lactic bacteria in the Tibet Plateau area is solved; the performance of the lactobacillus sakei in fermenting the silage at low temperature is superior to that of commercial strains.

The invention provides a method for preparing soybean milk fermented milk by lactobacillus strains capable of producing high-yield folic acid. The method comprises the following steps: inoculating screened strains LZ217 (Lactobacillus sakei LZ217) into fresh soybean milk and fermenting the mixture in a 37-DEG C constant-temperature fermentation box to obtain the soybean milk fermented milk which has rich natural folic acid. The side effect of chemically synthesizing folic acid in a traditional industry is eliminated, and the content of folic acid is remarkably increased when being compared with that of other products; and furthermore, folic acid synthesized by fermenting the fermented soybean milk has reducibility and can be absorbed by human bodies very well, so that folic acid needed by the human bodies can be effectively supplemented, and various types of body discomfort, caused by the fact that folic acid is lacked, are alleviated to a certain extent.

The invention discloses two Lactobacillus isolated strains with anti-inflammatory activity and beneficial probiotic characteristics, namely lactobacillus sakei GMNL-76 and Lactobacillus reuteri GMNL-89, which are respectively preserved at the Bioresource Collection and Research Center (BCRC) of the Food Industry Research and Development Institute (FIRDI) with the preservation numbers of BCRC 910355 and BCRC 910340, and preserved at the China Center for Type Culture Collection (CCTCC) with the preservation numbers of CCTCC M 207153 and CCTCC M 207154. The two Lactobacillus isolated strains andsubculture progeny thereof can be used for preparing various food products, and drug composites used for curing and / or relieving diseases related to inflammation, such as rheumatoid arthritis.

The invention discloses an intestinal simulation model-based lactic acid bacteria intestinal probiotic effect measuring method. The intestinal simulation model-based lactic acid bacteria intestinal probiotic effect measuring method comprises the following steps of activating lactobacillus sakei LZ217; adding the activated lactobacillus sakei LZ217 into an intestinal simulation culture medium, meanwhile, setting a control group with no lactobacillus sakei LZ217 added, then adding in processed feces samples for simulating culture to obtain fermentation liquors, performing centrifugal treatment on the fermentation liquors to obtain supernatants; performing gas chromatography analysis on the supernatants to detect short-chain fatty acids. The intestinal simulation model-based lactic acid bacteria intestinal probiotic effect measuring method can be applied to detecting and analyzing the influence of the lactobacillus sakei LZ217 on the intestinal flora change and the short-chain fatty acidmetabolism of the volunteers, and meanwhile, through in vitro simulating fermentation, can overcome the difficulty in sampling intestinal bacteria and eliminate host factors.

The invention relates to a strain of Lactobacillus sakei called Lactobacillus sakei LHIS2885 strain, and to a strain derived from L. sakei LHIS2885. The invention also relates to the use of a strain of L. sakei, preferably the strain LHIS2885 or a strain derived from LHIS2885, for the preservation of food products, preferably products from the sea.

A marker for determining a mental disease is provided. The marker can be used in an objective diagnosis of such a mental disease. The marker contains one or more enterobacteria of Bifidobacterium, Lactobacillus, Lactobacillus brevis, Lactobacillus reuteri subgroup, Lactobacillus sakei subgroup, Atopobium cluster, Bacteroides fragilis group, Enterococcus, Clostridium coccoides group, Clostridium leptum subgroup, Staphylococcus, Clostridium perfringens, and Enterobacteriaceae.

The invention discloses a low temperature fermentation inoculum for preparing straw feed, which comprises the active components of Lactobacillus sakei and Leuconostoc inhae. Various lactic acid bacteria in the low temperature fermentation inoculum for preparing the straw feed of the invention have high synergetic effect so that a stable ecological system can be formed by self, can rapidly reproduce, colonize and dominate in an unpasteurized natural raw material, rapidly generate a large amount of lactic acid, reduce the pH value of a fermentation material, improve the fermentation quality of the feed, improve the nutritive value and the palatability of the feed; and the lactic acid bacteria have safety to fed animals, simple application and low cost.

The invention discloses preparation of lactic acid bacteria multi-copper oxidase and application of the lactic acid bacteria multi-copper oxidase in biogenic amine degradation, and belongs to the technical field of bioengineering. The multi-copper oxidase provided by the invention is derived from Lactobacillus sakei, and is produced by carrying out heterologous expression on the Lactobacillus sakei in escherichia coli. The enzyme has good biogenic amine degradation performance, and can degrade 40.90% of histamine and 41.24% of tyramine at a low concentration. Under the high-salt condition, the amine reduction performance can be further improved, and the histamine degradation rate and the tyramine degradation rate are 75.95% and 66.81% respectively. And partial amine reduction capability can be maintained under a high ethanol condition. The enzyme has a good amine reduction effect when applied to simulation systems of fermented foods such as salted fish and grape wine, and can be widely applied to industrial production.

The present invention relates to a new combination of marker genes for characterizing a Lactobacillus sakei strain. In particular, the present invention concerns the use of a pattern of presence or absence of marker genes in the genome of the strain to be characterized for classifying and identifying said strain.

The present invention relates to a novel Lactobacillus sakei CVL-001 strain and a method for isolating same, wherein the strain is lactic acid bacteria which can be isolated from kimchi, and thus can be effectively used as a probiotic or food additive. Furthermore, the present invention relates to a composition for improving, preventing, or treating bone diseases or metabolic diseases, including Lactobacillus sakei CVL-001 strain (Lactobacillus sakei) or a culture medium thereof, wherein the Lactobacillus sakei strain isolated from kimchi and the culture medium thereof exhibit the effects of suppressing osteoclast differentiation, improving osteoporosis, suppressing adipocyte differentiation, and suppressing weight gain, and thus can be effectively used for the improvement, prevention, or treatment of osteoporosis or obesity related diseases.

The invention discloses Lactobacillus sakei B2-4 and application thereof in fresh-keeping of aquatic products, and belongs to the technical field of biological application. The application comprises the steps of MRS culture medium preparation, strain activation, strain culture, carp meat treatment, biological preservation and the like. The Lactobacillus sakei B2-4 has the advantages that the prepared Lactobacillus sakei B2-4 can delay the spoilage progress of fresh carp meat and prolong the shelf life.

The present disclosure relates to a novel Lactobacillus sakei strain and a composition comprising the same.

The present invention relates to novel Lactobacillus sakei WIKIM30 (accession number KCCM11878P) isolated from Kimchi, and a composition comprising same as an active ingredient. Exhibiting excellent anticancer activity in animal models into which cancer cells have been transplanted and cancer cell lines, Lactobacillus sakei WIKIM30 according to the present invention can be advantageously used as a composition for treatment, prevention, or alleviation of cancer in humans or animals.

The invention discloses a lactobacillus sake for relieving anaphylactic reaction and a preparation method thereof, and particularly relates to a lactobacillus sake for relieving wheat dependence-exercise induced anaphylactic reaction. The lactobacillus sake is classified and named as lactobacillus sakei, and the lactobacillus sake is named as lactobacillus sakei, lactobacillus sakei, lactobacillus sakei, lactobacillus sakei, lactobacillus sakei, lactobacillus sakei, lactobacillus sakei, lactobacillus sakei, lactobacillus sakei, lactobacillus sakei and lactobacillus sakei. The lactobacillus sake is preserved in the China Center for Type Culture Collection, the preservation number is CCTCC DB 20082413, and the preservation time is April 12, 2003. The lactobacillus sake disclosed by the invention has the beneficial effects that the lactobacillus sake can regulate the immune function of a body to prevent / treat the wheat-dependent-motion-induced anaphylactic reaction by reducing the content of specific IgE and histamine in serum of a patient suffering from the wheat-dependent-motion-induced anaphylactic reaction.

The invention belongs to the technical field of food processing, and relates to a patent application for a fermentation processing technology of semi-dried beef jerky. The process specifically comprises the following steps: raw material trimming, pickling, fermenting, marinating, baking to prepare the semi-dried beef jerky and the like. According to the application, the inventor takes lactobacillus sakei as a fermentation strain, takes moisture content, moisture distribution, pH value, moisture activity, shear force, sensory evaluation and the like as evaluation indexes, and compares and researches the quality of the semi-dry fermented beef jerky at different fermentation times by designing different fermentation times, therefore, a certain technical foundation is laid for the improvementof the fermentation process of the semi-dry beef product, and meanwhile, a relatively good reference is provided for the processing of other types of beef products.

The invention discloses two lactobacillus separation strains with anti-inflammatory activity and beneficial properties, which are Lactobacillus sakei GMNL-76 and Lactobacillus reuteri GMNL-89. The twolactobacillus separation strains are respectively preserved in the Bioresouce Collection and Research Center (BCRC) of the Food Industry Research and Development Institute (FIRDI) by preservation numbers of BCRC 910355 and BCRC 910340 and preserved in the China Center for Type Culture Collection (CCTCC) by the preservation numbers of CCTCC M 207153 and CCTCC M 207154. The two lactobacillus separation strains and subculture offspring thereof can be used for preparing various food products and pharmaceutical composition for curing and / or mitigating diseases (such as rheumatoid arthritis) relevant to inflammation.

The invention discloses a preparation method of fermented soya-bean milk, and belongs to the technical field of deep processing of agricultural products. The main raw material of the fermented soya-bean milk is mung beans. The method comprises the following steps: firstly, soaking washed mung beans in water for 10-15 hours according to the weight ratio of 1 to 8, performing pulping, standing slurry for 30-45 minutes, and performing filtering to finish powder-slurry separation; pouring filtered slurry into a sterilized fermentation tank, sealing the tank with a sealing film, performing naturalfermentation in a 37 DEG C constant-temperature incubator for 6 hours, adding a proper amount of Lactobacillus sakei, and continuing to perform fermentation for 6 hours; after the fermentation is finished, adding proper NaHCO3 to adjust an isoelectric point so as to obtain raw bean juice; and finally, boiling the raw bean juice, and performing decocting with soft fire for 15-30 minutes to obtain the product. The preparation process disclosed by the invention solves the technical problems that traditional old Beijing fermented soya-bean milk processes have great dependence on natural conditions, the taste and flavor are difficult to unify, the fermentation time is long and the like. The method is simple and easy to operate and popularize, and the fermentation time is greatly shortened on the basis of reserving the traditional process; and the interference caused by the environment in the natural fermentation process of the bean juice is resisted to a certain extent. Therefore, the tasteof the bean juice is uniform, the texture is uniform, the palatability is good, the nutrition is rich, and the standardized production is favorably realized.

Disclosed are a novel lactic acid bacterium, Lactobacillus sakei Probio-65, and the use thereof. The L. sakei Probio-65 strain has acid tolerance, bile acid tolerance and antibiotic resistance, inhibits the growth of harmful pathogenic microorganisms in the body and the intestine of animals, and has immunoenhancing activity. In particular, the novel strain inhibits the growth of Staphylococcus aureus, which is known to be a factor aggravating atopic dermatitis. Thus, the novel strain is useful for preventing or treating atopic dermatitis and allergy-related disorders. Also, the novel strain stabilizes intestinal microflora by inhibiting the abnormal proliferation of harmful microorganisms in the intestine. The L. sakei Probio-65 strain or a culture thereof is useful in pharmaceutical, feed, food, and cosmetic compositions.

The invention belongs to the technical field of food processing, and particularly relates to a lactobacillus sakei strain and application thereof in food processing. The classification name of the strain is lactobacillus sakei HNF4, and the preservation number of the strain is CCTCC NO: M2020338. The Yunnan preserved meat is a traditional fermented flavored meat product with strong regionality inChina, and not only has unique flavor and taste, but also has long history and profound cultural deposits. In the application, the inventor takes Yunnan naturally fermented preserved meat as a raw material and takes the safety, the production adaptability, the influence on the product quality and the like of the strain as indexes, and the lactobacillus sakei strain which is high in acid productioncapacity and good in salt resistance and nitrite resistance is obtained through screening; and a certain technical foundation can be laid for industrial production of Yunnan preserved meat and preparation of standardized meat product leavening agents.

The invention discloses a lactobacillus probiotic strain, the preservation number of the strain is CGMCC (China General Microbiological Culture Collection Center) NO.22254, the preservation date is April 28, 2021, the preservation classification is named as Lactobacillus sakei (Lactobacillus sakei), and the preservation unit is China General Microbiological Culture Collection Center. The sequence of 16S rDNA of the strain is shown as SEQ ID NO: 1, the invention further discloses application of the strain and a composition of the strain and stachyose in preparation of food, health care products and medicines for improving digestive tract functions, and the strain is harmless to animals and has the efficacy of regulating and improving constipation.

The present disclosure relates to a composition for preventing, alleviating or treating depression or anxiety disorder, which contains Lactobacillus sakei as an active ingredient. The Lactobacillus sakei strain according to the present disclosure can be used to prevent, alleviate or treat a mental disorder such as depression or anxiety disorder.