10 results about "Lactobacillus sakei" patented technology

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 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.

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.

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.