22 results about "Lactobacillus sp" patented technology

The application discloses a probiotic composition and a production process of a probiotic fermented bread crumb, and belongs to the technical field of bread crumb processing. The probiotic composition is a microcapsule structure containing malt dextrin, arabic gum and heat-denatured whey protein isolate as wall materials, and lactobacillus acidophilus and lactobacillus rhamnosus as core materials. The structure can ensure that a small amount of live bacteria and metabolic products are slowly released through the micropores of the wall materials in a normal temperature fermentation environment, so that the free lactic acid bacteria are prevented from rapidly proliferating, excessively producing acid and competing with yeast for carbon and nitrogen sources in the initial stage of fermentation. The probiotic composition can provide nutrition for the yeast in the fermentation process, promote cell division and metabolic activity of the yeast, and the polydextrose, inulin and arabic gum in the microcapsule wall materials are hydrophilic colloids, which can form a uniform hydration network in the dough.

This invention discloses a functional oligosaccharide syrup prepared using crystalline glucose mother liquor, belonging to the field of comprehensive utilization of crystalline glucose mother liquor. Using crystalline glucose mother liquor as a substrate, this invention prepares an oligosaccharide syrup mainly composed of gentiosaccharides and maltodextrins through a combination of glucosidase catalysis and yeast fermentation. In vitro fermentation experiments have demonstrated that it can significantly increase the content of short-chain fatty acids in the product and promote the proliferation of beneficial intestinal bacteria such as Bifidobacteria and Lactobacillus, showing potential as a novel prebiotic. The product of this invention has high added value, and the preparation process is simple, facilitating industrial application. It provides a green, low-carbon, and economically beneficial new method for the comprehensive utilization of crystalline glucose mother liquor.

The embodiment of the invention provides yoghurt mousse and a preparation method thereof. The yoghurt mousse comprises the following raw materials: a grease base material and yoghurt, wherein the grease base material comprises UHT single cream or frozen single cream; wherein the yoghourt is prepared from the following raw materials: white granulated sugar, protein powder, low-power gelatin, high-power gelatin, mono / diglycerol fatty acid ester, KeHansen YF-L812 lactic acid bacteria and raw milk; wherein the yoghourt mousse is prepared by the following steps: homogenizing and inflating a grease base material to obtain an inflated grease base material, uniformly mixing the inflated grease base material with demulsified yoghourt, refrigerating and ripening; wherein the inflation rate of the grease base material is 140%-160%. While the taste and the stability of the yoghourt mousse are ensured, the ingredients are simple, the addition amount of the stabilizer and the emulsifier is small, the material viscosity is low in the batching process, and production is convenient. Meanwhile, the yoghourt mousse is uniform in pore size, fine and smooth in taste, light and dense, and just melts in the mouth.

The application provides a lactobacillus helveticus and application thereof in sugar-reducing and uric acid-reducing peptide lactobacillus goat milk, and raw materials are fresh goat milk or reconstituted goat milk, and the goat milk is fermented by lactobacillus helveticus KD12 which produces alpha-glucosidase inhibitor peptides and xanthine oxidase inhibitor peptides, so that the protein in the goat milk is decomposed into alpha-glucosidase inhibitor peptides and xanthine oxidase inhibitor peptides, and the sugar-reducing and uric acid-reducing peptide lactobacillus fermented goat milk with alpha-glucosidase inhibitor peptides and xanthine oxidase inhibitor peptides is obtained. The alpha-glucosidase inhibitor peptides and the xanthine oxidase inhibitor peptides are separated, purified and identified in amino acid sequences, the positions of the alpha-glucosidase inhibitor peptides and the xanthine oxidase inhibitor peptides in the goat milk protein are determined, sugar-reducing and uric acid-reducing peptides for sugar-reducing and uric acid-reducing peptide food are provided, and a reference for development of sugar-reducing and uric acid-reducing drugs is provided.

Disclosed herein is a method for alleviating osteoarthritis using a composition containing an isolated strain of Lactobacillus delbrueckii subsp. lactis LDL557 which is deposited at Deutsche Sammlung von Mikroorganismen and Zellkulturen GmbH under an accession number DSM 33617.

This invention relates to the field of fermentation technology, specifically disclosing a bacterial culture medium for high-density fermentation processes. Its purpose is to solve the problems of nutrient imbalance, byproduct inhibition, and insufficient dissolved oxygen in existing culture media during high-density bacterial fermentation, leading to low cell density and poor fermentation efficiency. The culture medium, by weight, comprises 15-30 parts carbon source, 8-18 parts nitrogen source, 0.5-2.5 parts complex trace elements, 0.3-1.2 parts growth promoter, and 0.1-0.8 parts inhibitor scavenger, diluted to 1000 parts with distilled water, with the pH adjusted to 6.5-7.8, and sterilized at 115-121℃ for 12-18 minutes before use. This invention achieves precise nutrient supply through the scientific ratio of each component, effectively removes inhibitory substances during fermentation, improves dissolved oxygen transfer efficiency, alleviates osmotic pressure stress, increases bacterial cell density by more than 30% compared to conventional culture media, shortens the fermentation cycle by 15%-25%, reduces production costs, and is suitable for high-density fermentation of various bacteria such as Escherichia coli, Bacillus, and Lactobacillus. It is applicable to industrial production scenarios such as biopharmaceuticals, food fermentation, and environmentally friendly preparations.

This invention discloses the application of proline in improving the osmotic stress resistance of Lactobacillus rhamnosus, belonging to the field of microbial technology; this invention uses Lactobacillus rhamnosus ( Lacticaseibacillus rhamnosus Using *Lactobacillus rhamnosus* as the research subject, a suitable osmotic stress environment was provided, and the osmotic stress resistance of *Lactobacillus rhamnosus* was improved by exogenously adding proline; the growth (OD) of *Lactobacillus rhamnosus* under osmotic stress conditions with and without proline was measured. 600 The study further analyzed the cell membrane response of *Lactobacillus rhamnosus* under osmotic stress. The results showed that under osmotic stress, exogenous proline addition can significantly improve the growth performance and survival rate of *Lactobacillus rhamnosus* under osmotic stress, maintain the integrity of the cell structure, reduce the damage to the cells caused by osmotic stress, and enhance the resistance of the cells to osmotic stress. This provides a theoretical basis and evidence for improving the fermentation performance of lactic acid bacteria under stress.

This invention provides a mixture of three strains of Lactobacillus fermentum and Lactobacillus platarum, as well as its uses. [Solution] A composition comprising a mixture of Lactobacillus fermentum GB102, GB103 strains and Lactobacillus plantarum GB104 strain, and their lysates, cultures, or extracts of cultures as active ingredients, can be usefully used for the prevention or treatment of muscle-related diseases or obesity, such as by alleviating age-related muscle weakness symptoms or reducing age-related changes in the intestinal microbial environment.

The application discloses a method for improving the proportion of genistein in soybean isoflavone glycosides through directional fermentation. Lactobacillus sp. The method is characterized in that Lactobacillus (RS-03027) is used for fermentation after induced pre-culture, and the substrate is fed in batches, so that high selective conversion of isoflavone glycosides to genistein is realized. The strain has high beta-glucosidase activity related conversion capacity, has been preserved in the China General Microbiological Culture Collection Center, and the preservation number is CGMCC No.21302. The process realizes high accumulation and high selective enrichment of the target product, effectively inhibits non-target aglycone, and has industrial amplification application potential.

The present invention relates to a composition for preventing, alleviating or treating cognitive impairment or Alzheimer's disease, comprising a Lactobacillus delbrueckii subsp. lactis strain as an active ingredient. The present invention provides a composition for preventing, alleviating or treating cognitive impairment or Alzheimer's disease (AD), comprising a Lactobacillus delbrueckii subsp. lactis strain as an active ingredient. The strain of the present invention has the excellent effects of reducing amyloid beta protein (Aβ) or tau protein (Tau) and improving cognitive function, and thus can be effectively used as a composition for preventing, alleviating or treating cognitive impairment or AD.

The current invention concerns preparations comprising probiotic strains belonging to the genera Bacillus sp., Lactobacillus sp., and optionally also Pediococcus sp. as viable cells or cytoplasmic extract thereof, and proteases and their use for safe gluten degradation in humans and during food production.

This invention discloses an almond-flavored fermented milk, utilizing a strain of lactobacillus with blood pressure-lowering properties. Lactobacillus sp. Almond-flavored fermented milk was prepared by combining Z6 with commercial yogurt cultures. The optimal ratio was determined using sucrose addition, mixed culture ratio, fermentation time, inoculum size, and temperature as single-factor factors, and ACE inhibition rate and sensory score as indicators. Results showed that *Lactobacillus*... Lactobacillus sp. The mixed fermentation of almond-flavored milk with Z6 and commercial strains showed good ACE inhibition rate (52.16±4.46%) and sensory score (88.50±1.80). The optimal processing conditions were: sugar content 7%, mixed culture ratio 8:1, fermentation time 12 h, inoculum size 3%, and temperature 37℃. The physicochemical properties of the fermented milk were measured, with an acidity of 107.43±2.92. ° The physicochemical properties, including temperature (T), viscosity (2713.67±108.21 mPa.s), and water holding capacity (62.38±4.23%), all meet national safety standards. The almond-flavored fermented milk provided in this application exhibits good blood pressure-lowering effects, retains the activity of lactic acid bacteria, broadens the variety of functional yogurts, and provides valuable reference for the development, utilization, and deep processing of almonds.

The application discloses a preparation method of active lactobacillus and application of the active lactobacillus in livestock and poultry feed, and comprises the following steps: S1, inoculating a strain; S2, fermentation culture; and S3, preparing active lactobacillus powder; the application significantly improves the production efficiency and product stability of the active lactobacillus by optimizing the culture medium formula and fermentation process parameters; the soybean meal hydrolysate and corn starch hydrolysis sugar are used as a composite carbon and nitrogen source, and the polysorbate 80 is used to improve the surface permeability of the bacterial body, so that the lactobacillus plantarum can rapidly proliferate in a low-cost culture medium, and a foundation is laid for efficient synthesis of bacteriocin; fumaric acid is used to inhibit the activity of lactate dehydrogenase, metabolic flow is directed to the bacteriocin synthesis path, the accumulation amount of lactic acid is effectively reduced, and the feedback inhibition of the acid metabolite on the bacterial body is avoided; the prepared active lactobacillus powder has excellent thermal stability, and realizes long-acting stability of the antibacterial effect of the feed.

The present invention relates to a composition comprising Lactococcus strains. The invention also relates to a culture comprising Lactococcus strains and use of Lactococcus strains as a culture or as part of a co-culture for fermentation. The present invention also relates to a fermented plant protein, a composition comprising a plant protein and Lactococcus and a method of producing the fermented plant protein or composition. The invention also relates to a food product comprising the fermented plant protein or composition.

The purpose of the present invention is to provide a composition for enhancing immune activating action of lactobacillus sp., preferably Lactobacillus plantarum

This invention provides a method for preparing vegetable enzymes using probiotic fermentation, belonging to the field of fermentation technology engineering. Using alpine vegetables white radish and purple cabbage as experimental raw materials, this invention employs a compound fermentation of vegetable juice with *Lactobacillus plantarum* and *Lactobacillus paracasei*, using lactic acid content as the fermentation process indicator. First, the use of a radish-and-cabbage compound vegetable juice for fermentation was determined. Further preliminary investigations were conducted on the in vitro hypoglycemic effect and antioxidant activity of the enzyme samples. After lactic acid bacteria fermentation, the nutritional value of the alpine vegetable enzymes is enriched, and their in vitro antioxidant and hypoglycemic abilities are enhanced to a certain extent.

The present disclosure relates generally to therapeutic compositions comprising recombinant bacteria. Further, the disclosure elaborates upon methods of utilizing the herein described therapeutic compositions to treat autoimmune and inflammatory disease. The present teachings also relate to the disclosed recombinant bacteria and methods of producing the recombinant bacteria utilized in the compositions and methods. Further taught herein are dietary supplements and food additive compositions comprising the taught recombinant bacteria.

The application discloses a probiotic microecological preparation for promoting height growth of children and application thereof, and is characterized by comprising at least one of a fermented Lactobacillus mui ZGG35 strain with a preservation number of CGMCC No. 37997 and a plant Lactobacillus lactis ZGG180 strain with a preservation number of CGMCC No. 37998. The fermented Lactobacillus mui ZGG35 and the plant Lactobacillus lactis ZGG180 are inoculated into a fermentation culture medium at a proportion of 15% in volume ratio to obtain lactic acid bacteria culture, and the ZGG35 bacterial liquid and / or the ZGG180 bacterial liquid is added into a freeze-drying agent to prepare the probiotic microecological preparation. The probiotic microecological preparation has the advantages that the levels of growth hormone, insulin-like growth factor-1, insulin-like growth factor binding protein, alkaline phosphatase, osteocalcin, type I procollagen amino-terminal propeptide, insulin, leptin and vitamin D in serum can be improved, and the levels of IL-6 and CTX-I can be reduced.

This application relates to the fields of microbial fermentation and traditional Chinese medicine processing technology, and discloses a product combination and preparation method for improving sleep, including Gastrodia elata powder, Ziziphus jujuba seed powder, Rosa rugosa juice, honey, and a compound microbial agent. The compound microbial agent contains *Lactobacillus plantarum*, *Lactobacillus rhamnosus*, *Lactobacillus casei*, *Pichia pastoris*, and *Saccharomyces cerevisiae*. The preparation method includes steps such as fermentation culture medium preparation, autoclaving, inoculation with the compound microbial agent for constant-temperature fermentation, separation and filtration, and autoclaving. This invention utilizes the synergistic metabolic action of multiple microbial groups to disrupt plant cell walls, converting macromolecular polar glycosides into free aglycones and γ-aminobutyric acid (GABA) that easily penetrate the blood-brain barrier, thereby enhancing the efficacy of central sedation and sleep improvement. In the fermentation system, the metabolites of lactic acid bacteria and yeast undergo esterification to synthesize volatile flavor esters, masking the inherent earthy and bitter tastes of the raw materials, thus improving the sensory quality and drinking compliance of the product.