32 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.

To provide a composite starter for improving the fermentation quality of sausages and applications therefor.SOLUTION: The invention relates to a composite starter that comprises Lactiplantibacillus plantarum YR07, Lactobacillus sakei L48, Staphylococcus xylosus S.14, and Staphylococcus sciuri S.18. The composite starter is a liquid microbial agent. The ratio of the effective viable counts of Lactiplantibacillus plantarum YR07, Lactobacillus sakei L48, Staphylococcus xylosus S.14, and Staphylococcus sciuri S.18 is 1: 1: (2-4): (2-4). Compared with traditional fermented sausages, the pH value of the sausages can be remarkably and rapidly reduced, growth of putrefying bacteria is inhibited, and the safety of the sausages is guaranteed.SELECTED DRAWING: Figure 3

The present technical solution discloses a method for producing fermented fish sausages and fermented fish sausages that improve the distinctive flavor of the sausage. The present invention adds 5-pyridoxal phosphate, which is a cofactor that catalyzes the transaminase reaction and can catalyze the leucine in the fish protein to produce α-ketoisocaproic acid, thereby increasing the content of 3-methylbutyraldehyde; by adding a composite fermentation agent, Lactococcus lactis subspecies cremoris contains transaminase, which promotes the catabolism of leucine and isoleucine to produce 3-methylbutyraldehyde and 2-methylbutyraldehyde; Lactobacillus sakei contains α-ketoacid decarboxylase, which promotes the catabolism of leucine to produce 3-methylbutyraldehyde. The present technical solution can improve the fermentation efficiency of naturally fermented sausages and regulate the flavor of the fermented sausages, so that the fermented fish sausages have a rich caramelized aroma, fruity flavor, and bacon flavor, and a delicate, smooth, and elastic taste.

The invention discloses a uric acid reducing composition containing eucommia polysaccharide as well as a preparation method and application thereof, and relates to the technical field of biological medicines. The uric acid reducing composition prepared by the invention is prepared from the eucommia polysaccharide, the mulberry leaf extract and the clove extract, and the eucommia polysaccharide, the mulberry leaf extract and the clove extract are compounded for use, so that generation-excretion dual blocking can be formed aiming at different links of uric acid metabolism, and multi-target synergistic uric acid reduction is realized. Meanwhile, plant-derived components are adopted, so that the safety is higher, and adverse reactions can be effectively reduced. Besides, lactobacillus sake, lactobacillus plantarum and kluyveromyces marxianus are adopted as fermentation strains to prepare the mulberry leaf extract through fermentation, and the content of effective components in the mulberry leaf extract can be effectively increased, so that the uric acid reducing effect of the prepared composition is improved.

The invention discloses a lactobacillus brevis SMF L6 strain for improving the characteristic flavor of fermented fish and application thereof, and belongs to the technical field of aquatic product processing. According to the method disclosed by the invention, low-temperature fermentation is carried out by utilizing a sake lactobacillus wide cloth SMF L6 direct vat set fermentation inoculant to regulate and control the flavor; the method can effectively promote the production of flavor substances such as n-hexyl alcohol, eudesmol, 2-ethylhexyl alcohol, 4-platycladi alcohol, linalool, 4-terpene alcohol, alpha-terpilenol, piperonone, beta-myrcene, alpha-terpinene, D-limonene, beta-phellandrene, gamma-terpinene and the like in the fermented fish. The content of pungent smell and fishy smell substances such as acetic acid, p-xylene, o-xylene, trimethylamine, methyl mercaptan and carbon disulfide is reduced.

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 present invention belongs to the field of microbial technology, and particularly relates to a Lactobacillus sakei room-temperature coagulated carrot yogurt and a preparation method thereof. The present invention provides a preparation method of room-temperature coagulated carrot yogurt, and the preparation method comprises the following steps: mixing carrot juice and milk evenly, adding fermentable sugar to obtain a mixed solution; homogenizing and performing high-temperature sterilization on the mixed solution, and cooling to room temperature to obtain a sterilized solution; adding a starter to the sterilized solution for fermentation to obtain room-temperature coagulated carrot yogurt. The preparation method provided by the present invention has low cost and significantly shortens the preparation time; the prepared yogurt has a good curd state, a unique flavor and a delicate taste.

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 present invention relates to a co-administered formulation for alleviating anti-tuberculosis drug-induced toxicity comprising dead cells, and a pharmaceutical composition for preventing or treating tuberculosis comprising same. By co-administering Lactobacillus sakei CVL-001 or Lactobacillus reuteri NCHBL-005 as the dead cells with the anti-tuberculosis drug, the present invention exhibits excellent effects in alleviating drug toxicity (hepatotoxicity and nephrotoxicity) caused by the anti-tuberculosis drug, thereby increasing drug adherence of the anti-tuberculosis drug to obtain the effect of inhibiting the emergence of multidrug-resistant tuberculosis and recurrence of tuberculosis. In addition, the present invention can be used as an adjuvant for co-administration with drugs that have high efficacy despite significant side effects, such as bedaquiline or linezolid, with the expected effect of reducing the treatment period of tuberculosis, thereby being effectively used in the treatment process of tuberculosis.

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 invention relates to a high-yield low-temperature-resistant beta-galactosidase lactic acid bacterium and application thereof, and belongs to the technical field of microorganisms, the preservation number of screened high-yield low-temperature-resistant beta-galactosidase lactobacillus sakei J15 is CGMCC (China General Microbiological Culture Collection Center) NO.32056, and the screened high-yield low-temperature-resistant beta-galactosidase lactobacillus sakei J15 can produce high-yield lactose-degrading beta-galactosidase at low temperature and can hydrolyze lactose in milk at low temperature. Therefore, the lactobacillus sakei J15 disclosed by the invention can have beta-galactosidase with high enzymatic activity at a relatively low temperature, and can be directly applied to cow milk and dairy products stored at a low temperature. The method has important application value for reducing cost and saving energy, and can be applied to industrial production of lactose-free dairy products.

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.

To provide a Lactobacillus sakei LGHNH22021 strain.SOLUTION: The present invention relates to: a Lactobacillus sakei LGHNH22021 strain; a cosmetic composition, a quasi--drug composition and a food composition, each composition for skin improvement including at least one of the strain, a cultured product of the strain, a fermented product of the bacterial strain, culture medium of the strain, an extract of the strain and a crushed product of the strain; a composition for promoting proliferation of Staphylococcus epidermidis being a skin beneficial skin bacterium, the composition including the strain; a composition for inhibiting the proliferation of Staphylococcus aureus being a harmful skin bacterium, the composition including the strain; and a method for preparing a fermented product or a lysate, the method including fermenting or crushing the strain.SELECTED DRAWING: Figure 1

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.

Novel Lactobacillus sake strains and uses thereof. The present invention relates to a Lactobacillus sake LGHNHH22021 strain, a Lactobacillus sake LGHNH2021 strain, a Lactobacillus sake LGHNH2021 strain, a Lactobacillus sake LGHNH2021 strain A cosmetic composition, a foreign medicine composition, and a food composition for improving skin, which comprise at least one of the above-mentioned bacterial strain, a culture of the above-mentioned bacterial strain, a fermented product of the above-mentioned bacterial strain, a culture solution of the above-mentioned bacterial strain, an extract of the above-mentioned bacterial strain, and a crushed product of the above-mentioned bacterial strain; a composition for promoting the proliferation of Staphylococcus epidermidis, which is a beneficial bacterium for the skin, comprising the above strain; a composition for inhibiting the proliferation of Staphylococcus aureus, which is a bacterium harmful to the skin, comprising the above strain; and a method for producing a fermented product or a dissolved product, which comprises a step of fermenting or pulverizing the strain.

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 sake lactobacillus widely distributed J012, which is preserved in Guangdong Province Microbial Culture Collection Center, and the preservation number is GDMCC No: 64298. The sake lactobacillus widely distributed J012 has the advantages that the sake lactobacillus widely distributed J012 is preserved in Guangdong Province Microbial Culture Collection Center, and the preservation number is GDMCC No: 64298; according to the invention, the anti-infection effect of the lactobacillus brevis J012 is verified through in-vivo experiments for the first time, an efficient and safe antibiotic alternative scheme is provided, and the lactobacillus brevis J012 has remarkable economic and ecological values.

[ABSTRACT]The present disclosure relates to novel Lactobacillus sakei WIKIM0109 isolated from kimchi and a composition containing the same. The Lactobacillus sakei WIKIM0109 according to the present disclosure is a lactic acid bacterium having an activity of inhibiting IgG and IgG2a production in blood and an activity of inhibiting IFN-γ, IL-17 and TNF-α production, and can be used in various applications, such as for preventing and ameliorating arthritis or improving intestinal regulation in human or animals.

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 novel Lactobacillus sakei WIKIM0109 isolated from kimchi and a composition containing the same. The Lactobacillus sakei WIKIM0109 of the present invention is a lactic acid bacterium having the activities of inhibiting the production of IgG and IgG2a in blood and inhibiting the production of IFN-γ, IL-17 and TNF-α, and can be applied in various ways for the prevention or improvement of arthritis in humans or animals, intestinal regulation and other uses.

Provided are a Lactobacillus sakei LGHNH22021 strain; a cosmetic composition, a quasi-drug composition, and a food composition, each composition for skin improvement including any one or more of the strain, a culture product of the strain, a fermentation product of the strain, a culture medium of the strain, an extract of the strain, and a crushed product of the strain; a composition for promoting the proliferation of Staphylococcus epidermidis which is a beneficial skin bacterium, the composition including the strain; a composition for inhibiting the proliferation of Staphylococcus aureus which is a harmful skin bacterium, the composition including the strain; and a method for preparing a fermentation product or a lysate, the method including fermenting or crushing the strain.

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.

The invention provides a compound leavening agent and application thereof in fermenting sausages. The fermented sausage is prepared from the following raw materials: pig front leg lean meat, fat meat, table salt, glucose, spice powder, D-sodium erythorbate, flavor fine powder and a compound leavening agent, and the compound leavening agent is composed of staphylococcus saprophyticus LH-5 and lactobacillus sake OFN-11. The strain is preserved in the China General Microbiological Culture Collection Center on July 17, 2024, and the preservation numbers of the strain are CGMCC (China General Microbiological Culture Collection Center) No. 31336 and CGMCC No. 31339 respectively. The prepared fermented sausage is moderate in acidity, short in fermentation period, obvious in fermentation special fragrance, favorable for protecting the color of the fermented sausage and inhibiting the growth of infectious microbes, and excellent in sensory and nutritional characteristics, and provides a theoretical and practical basis for the development of nitrate-free fermented meat products.