134 results about "Lactobacillus sp" patented technology

The present disclosure relates to a Lactococcus lactis subsp. lactis CAB701 strain having both anti-obesity and immune-promoting activities, an anti-obesity or immune-enhancing food composition containing the same, and an anti-obesity or immune-enhancing vegan fermented milk containing the same. The CAB701 strain of the present disclosure has pancreatic lipase inhibitory activity and can be widely utilized for preventing, ameliorating or treating obesity and for enhancing immunity. Furthermore, it can be used as a starter for fermentation. In addition, since a vegan fermented milk prepared with the CAB701 strain of the present disclosure exhibits a significantly slower decrease in the viable Lactobacillus cell count during the storage period as compared to vegan fermented milks prepared with conventional strains, it can be seen that the CAB701 strain of the present disclosure is useful in the preparation of a vegan fermented milk.

Provided are a mixture of three species of Lactobacillus fermentum strain and Lactobacillus plantarum strain and use thereof. A composition according to one aspect including, as an active ingredient, a mixture of Lactobacillus fermentum strains GB102 and GB103 and Lactobacillus plantarum strain GB104; or a lysate or culture solution thereof, or an extract of the culture solution, can be usefully used for the prevention or treatment of muscle-related disorders or obesity by alleviating the decrease in grip strength induced by aging or reducing the change in intestinal microbial environment induced by aging.

The invention discloses a Lactobacillus buchneri strain with high yield of gamma-aminobutyric acid and application of the Lactobacillus buchneri strain in preparation of nutritional and healthy fruit and vegetable juice. The strain is Lactobacillus buchneri GM3, and is preserved in the Guangdong Microbial Culture Collection Center on January 9, 2025, and the preservation number of the strain is GDMCC No: 65737. The invention further discloses a preparation method of the Lactobacillus buchneri strain. The strain not only has the capacity of producing gamma-aminobutyric acid at high yield, but also has good acid resistance, cholate resistance and gastrointestinal fluid resistance, and is very suitable for fermentation production of fermented fruit and vegetable juice. The contents of gamma-aminobutyric acid and flavonoid substances in fruit and vegetable juice fermented by the strain are greatly increased, and the nutritional value of the fruit juice is remarkably increased; moreover, the contents of alkaloid substances and total sugar are remarkably reduced, so that the tea is healthier, and the flavor is better and more unique. The Lactobacillus buchneri GM3 is a safe lactic acid bacterium, and the Lactobacillus buchneri GM3 and the technology for producing fruit and vegetable juice through fermentation of the Lactobacillus buchneri GM3 have very good application value and market prospect.

The invention belongs to the field of food production and processing, and requests to protect a production process of compound lactobacillus fermented chilli sauce and a method for preparing sour soup, fresh red chilli is used as a main raw material, and the chilli sauce raw material is prepared by cleaning, selecting, crushing, preheating, grinding, pulping, adding or not adding edible glacial acetic acid or citric acid, concentrating, sterilizing and aseptically filling; performing blending and temporary storage, pre-sterilization, cooling, compound lactobacillus strain pre-dissolution, feeding, stirring, fermentation, re-sterilization and sterile filling to obtain the compound lactobacillus fermented chilli sauce, and blending the compound lactobacillus fermented chilli sauce with fermented tomato sauce, edible oil and the like to obtain the sour soup. Industrial compound lactic acid bacteria are adopted, various organic acids, amino acids and the like are generated through metabolism, the fermented chili sauce is endowed with unique sour and fragrant flavor, the taste is mellower, and the fermentation process is controllable and stable; meanwhile, the prepared fermented chilli sauce is innovatively applied to sour soup products, the standardization degree of the products is high, and the production efficiency is improved.

The invention discloses a preparation method and application of micromolecular oat beta-glucan, and the preparation method comprises the following steps: inoculating lactobacillus into a fermentation substrate composed of oat bran and water, and carrying out fermentation culture and sterilization to obtain the micromolecular oat beta-glucan, wherein the lactobacillus is composed of lactobacillus helveticus and lactobacillus plantarum, and the viable count ratio of the lactobacillus helveticus to the lactobacillus plantarum is 1: (0.5-2). The lactobacillus fermentation is utilized to improve the utilization rate of the oat bran and reduce the loss of active ingredients, so that the preparation method has the advantages of low cost, low energy consumption, environmental friendliness and the like, and can be directly used as an additive for preparing facial masks, essence or toner; the prepared product is superior to a product prepared by a traditional method in the aspects of DPPH free radical scavenging capacity, total antioxidant capacity, cytotoxicity, total sugar content, anti-inflammatory performance, molecular weight and the like, and has a good market application prospect.

The invention discloses mucosal immune-enhanced recombinant lactobacillus for expressing PEDV (porcine epidemic diarrhea virus) S1 protein as well as a construction method and application of the mucosal immune-enhanced recombinant lactobacillus. The mucosal immune-enhanced recombinant lactobacillus contains a recombinant lactobacillus expression vector for expressing PEDV S1 protein, the amino acid of the PEDV S1 protein is fused with M cell targeting peptide (Co1) and dendritic cell targeting peptide (6aa), the carboxyl terminal of the PEDV S1 protein is fused with a mucosal immune adjuvant (LTB), and the connection sequence of all the parts is Co1-6aa-S1-LTB. According to the mucosal immune enhanced recombinant lactobacillus constructed by the invention, through the synergistic effect of the targeting peptide (DC / MC targeting peptide) and the adjuvant (LTB), the mucosal immune response efficiency (including intestinal mucus SIgA and serum IgG levels) of a PEDV S1 antigen is remarkably improved, humoral immunity, cellular immunity and mucosal immune responses of pregnant animals can be remarkably induced, maternal antibodies are generated, and the immune response efficiency of the pregnant animals is remarkably improved. The intestinal SIgA level of newborn animals is improved, and an effective technical means is provided for prevention and treatment of PED.

The invention belongs to the technical field of daily-use chemistry, and particularly relates to a keratin regulating composition containing mandelic acid and having skin smoothing and brightening effects and application of the keratin regulating composition. The composition provided by the invention comprises mandelic acid, lactobionic acid, hydroxyethyl piperazine ethanesulfonic acid, lactobacillus / soybean milk fermentation product filtrate and lactobacillus fermentation lysate. According to the application, mandelic acid, lactobionic acid, hydroxyethyl piperazine ethanesulfonic acid, lactobacillus / soybean milk fermentation product filtrate and lactobacillus fermentation lysate are compounded, so that the activity of KLK family proteases, especially kallikrein 5 (KLK5), can be obviously promoted, the decomposition of desmosome between keratinocytes is promoted, epidermal cells lose cohesion and finally naturally fall off, and the effect of promoting the activity of KLK family proteases is achieved. The cutin exfoliation promoting effect is achieved, so that the problems of skin darkness, roughness, pore blockage, acne and the like are solved, the glossiness and fineness of the skin are improved, and healthy and bright skin is achieved.

The invention discloses a porous high-dispersion Ag / Cu / Cu2O composite material for enhancing the antibacterial property of microbial exopolysaccharide (EPS) and applying the composite material to food packaging, and belongs to the field of antibacterial materials. The invention aims to solve the technical problem that the application of lactobacillus exopolysaccharides in the fields of food preservation, anti-infection medical dressings and the like is limited. The porous high-dispersion Ag / Cu / Cu2O nano-composite is synthesized by taking PVP as a carbon source and a template agent, Cu (NO3) 2 as a Cu source and a small amount of AgNO3 as an Ag source, the method is simple, and raw materials are cheap. After EPS is connected with the Ag / Cu / Cu2O nano-composite, compared with EPS-Ag and EPS-Cu / Cu2O, the sterilization characteristic of the EPS-Ag / Cu / Cu2O nano-composite is greatly improved. The Ag / Cu / Cu2O nano-composite can greatly reduce the usage amount of noble metal Ag, and shows very excellent antibacterial characteristics, so that the Ag / Cu / Cu2O nano-composite has a wider practical application value.

The invention belongs to the technical field of food processing, and particularly discloses a preparation process of natural preservative chicken soup based on lactobacillus fermentation. The process mainly comprises the following steps: decocting chicken and water according to a specific ratio to obtain basic chicken soup; the preparation method comprises the following steps: adding lactose, a yeast extract and the like as fermentation substrates, sterilizing, and inoculating a compound lactic acid bacteria starter consisting of lactobacillus plantarum and pediococcus pentosaceus to carry out anaerobic directional fermentation until the pH value is reduced to 4.0-4.6; and after fermentation is completed, adding natural preservative enhancers such as lactoferrin, and finally, homogenizing and filling to obtain the product. Natural preservation and flavor improvement of the chicken soup are synchronously achieved through a biological fermentation method, the obtained product is high in bacteriocin yield and remarkable in pathogenic bacterium inhibition effect, long-acting preservation can be achieved without adding chemical preservatives, meanwhile, the content of free amino acid and umami substances is greatly increased, and the fresh-keeping effect is good. The method is suitable for industrial production of high-quality concentrated chicken soup seasoning and liquid soup base.

The invention belongs to the technical field of microorganisms, and provides lactobacillus (Ligilbacillus sp.) RG-A helpful for reducing blood fat and application of the lactobacillus (Ligilbacillus sp.) RG-A. The lactobacillus (Ligilbacillus sp.) RG-A is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.33967. The lactobacillus (Ligilbacillus sp.) RG-A has the advantages that the lactobacillus (Ligilbacillus sp. The lactobacillus provided by the invention has good acid resistance and cholate resistance, the survival rate is 74% under the condition of pH 3.0, and the survival rate is 38% under the condition of 0.3% cholate; animal experiments show that the lactobacillus provided by the invention can be applied to preparation of various products for retarding weight gain and improving dyslipidemia and liver fat deposition, and has important clinical application value and industrialization prospect.

The invention provides cranberry juice with low acidity and high antioxidant activity and a preparation method thereof, and belongs to the technical field of food processing, and the preparation method comprises the following steps: (1) pulping blanched and color-protected cranberry fruits, and adding pectinase for enzymolysis to obtain cranberry pulp; (2) filtering and centrifuging the cranberry pulp after enzymolysis to obtain cranberry juice, and sterilizing and deactivating enzyme; and (3) adding lactobacillus rhamnosus into the sterilized and enzyme-deactivated cranberry juice, and carrying out anaerobic fermentation. According to the method, the cranberry fruits are used as raw materials, pectinase is specifically used, the juice yield of juice can be increased, the clarity of the juice can be improved, the selected lactobacillus rhamnosus has a remarkable acid reduction effect, an optimal cranberry enzymolysis process and an optimal lactic acid bacteria fermentation acid reduction process are provided, the sour and astringent taste of the fresh cranberries can be improved, and the taste of the cranberries is improved. The nutritional ingredients in the cranberries are reserved, the antioxidant activity of the cranberries is improved, the health-care effect of the cranberry juice is improved, and the storability and the additional value of the product are improved.

The utility model provides a lactobacillus fermentation culture device which structurally comprises a temperature control reaction kettle body, a top cover is movably clamped at the top of the temperature control reaction kettle body, a temperature sensor is inserted in the outer side of the top cover, and the detection end of the temperature sensor extends to the inner side of the temperature control reaction kettle body; an exhaust pipe and an air inlet pipe are fixedly arranged at the air outlet end and the air inlet end of the top of the heat dissipation pipe respectively, a fan is fixedly arranged at the air inlet end of the bottom of the air inlet pipe, the electric push rod works on the sliding seat, deflection treatment of the extension frame outside the sliding seat is completed, and the top cover, the stirring paddle and the heat dissipation pipe deviate from the position above the temperature control reaction kettle body. And meanwhile, a worker can conveniently observe whether impurities adhere to the internal structure of the kettle body of the temperature control reaction kettle such as the stirring paddle and the heat dissipation pipe, and the interior of the kettle body of the temperature control reaction kettle is washed after primary fermentation of the milk is completed.

The invention relates to a lycium barbarum fermented product with a liver protection function as well as a preparation method and application thereof, and belongs to the technical field of fermentation. The fermentation liquor is prepared by taking a specific traditional Chinese medicine compound consisting of radix puerariae, semen hoveniae, fructus lycii, rhizoma polygonati, flos chrysanthemi, pericarpium citri reticulatae and cordyceps militaris as a matrix through a double-bacterium synergistic fermentation process. The preparation method comprises the following steps: firstly, pre-fermenting a compound extract by using Akkermansia muciniphila bacteria, enriching propionic acid and optimizing the matrix; the preparation method comprises the following steps: carrying out primary fermentation by using lactic acid bacteria combined with Lactobacillus paracasei E10, L. paracasei JN-1 and L. paracasei JN-8 (in a volume ratio of 3: 3: 2), and carrying out secondary fermentation by using lactobacillus combined with Lactobacillus paracasei E10, L. paracasei JN-1 and L. paracasei JN-8 (in a volume ratio of 3: 3: 2). The traditional Chinese medicine composition realizes double synergy of efficient conversion of traditional Chinese medicine active ingredients and intestinal-hepatic axis regulation and control, and is suitable for prevention and adjuvant therapy of alcoholic liver injury and non-alcoholic fatty liver disease.

The present invention activates lactobacillus and by-products thereof, which influence the refreshing feeling and sweet taste of kimchi, and inhibits lactobacillus, general bacteria, yeast, mold, or by-products thereof, etc. which can cause repulsion, for example with the unique sourness of kimchi, thus greatly improving the taste and flavour of kimchi, and markedly enhancing the value of kimchi as a health food product. In addition, the present invention minimizes the swelling of packaging resulting from gas generated by the fermentation of kimchi during distribution, and thus provides quality-assured kimchi and a production method for same.

1. Name of the designed product: packing box (small children's lactobacillus tablet). 2. Use of the designed product: for product packing. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: front view.

The application discloses a plant Lactobacillus rhamnosus microcapsule and a preparation method and application thereof, and the plant Lactobacillus rhamnosus is embedded by adopting a low-temperature spray drying process with lily starch, citrus pectin and whey protein as wall materials, and mainly includes the following steps: preparation of a bacterial suspension, preparation of a wall material solution, preparation of a microcapsule solution and low-temperature spray drying for preparing the microcapsule. The preparation technology of the stable encapsulated plant Lactobacillus rhamnosus microcapsule provided by the application has the advantages that the viable bacterial count in the microcapsule is high after spray drying, the microcapsule has strong gastrointestinal fluid resistance, is stable in storage, and can effectively solve the problem that the bacterial activity of the plant Lactobacillus rhamnosus and products thereof is reduced or even inactivated in the production and processing, storage and transportation and in-vivo digestion process; the prepared microcapsule can be used as a probiotic bacterial agent and applied to foods such as cheese, yogurt, ice cream, milk, chocolate, lactic acid bacterial beverages and baked products, and helps to promote the healthy development of the probiotic industry, and has obvious economic and social benefits.

The invention discloses a traditional Chinese medicine composition for treating chicken enteritis. The traditional Chinese medicine composition is prepared by fermenting traditional Chinese medicine raw materials through probiotics, the traditional Chinese medicine raw materials comprise the following components in parts by weight: ovateleaf holly bark, rhizoma cyperi, pomegranate rind and liquorice, the invention also discloses a preparation method of the traditional Chinese medicine composition, and the preparation method comprises the following steps: S1, crushing the ovateleaf holly bark and sieving for later use, respectively crushing the rhizoma cyperi, the pomegranate rind and the liquorice, sieving and mixing to obtain a solid matrix for later use; s2, adding ethanol into the crushed ovateleaf holly bark powder for reflux extraction to obtain an ovateleaf holly bark alcohol extract; s3, diluting the ovateleaf holly bark alcohol extract, and adding the diluted ovateleaf holly bark alcohol extract into the solid matrix to obtain a soft material; s4, the soft material is sterilized and then cooled; s5, bacillus liquid, lactic acid bacteria liquid and saccharomycetes liquid are taken and sprayed to the surface of the soft material, and the soft material is placed in a fermentation box to be fermented; and S6, carrying out multi-stage fermentation in a fermentation box, taking out, drying, crushing and sieving after the multi-stage fermentation is finished, thereby obtaining the product. The chicken enteritis caused by pathogenic microorganisms can be effectively treated, and the economic benefit of breeding is improved.

The invention discloses a preparation method of armillaria luteo-virens fermentation broth with an anti-aging effect and application of the armillaria luteo-virens fermentation broth in cosmetics, and the preparation method specifically comprises the following steps: inoculating lactobacillus into a fermentation substrate, and carrying out fermentation culture and sterilization to obtain the armillaria luteo-virens fermentation broth. The fermentation substrate comprises armillaria luteo-virens sporocarp and water; wherein the lactobacillus is composed of lactobacillus helveticus and lactobacillus paracasei, and the viable count ratio of the lactobacillus helveticus to the lactobacillus paracasei is 1: (0.5-2). The active ingredients in the armillaria luteo-virens sporocarp are extracted in a lactic acid bacteria fermentation mode, loss of the active ingredients can be reduced, and the skin care effect of the armillaria luteo-virens can be better exerted; the prepared armillaria luteo-virens sporocarp fermentation liquor can be directly used as a cosmetic and can also be added into a cosmetic basic formula for use, the product safety is high, the effects of resisting oxidation and repairing damaged cells are achieved, and a certain cell growth promoting effect is achieved.

The present invention relates to a method for transforming a strain of the Lactococcus genus through natural competence. The present invention further relates to strains obtained or obtainable by said method. The present invention also relates to a method for identifying a strain of the Lactococcus genus which is transformable through natural competence.

The present application belongs to the technical field of natural product extraction and preparation, and particularly relates to a preparation method of garlic polysaccharide and application thereof. The present application finds through experimental research that the garlic polysaccharide product prepared by taking garlic (such as black garlic and fresh garlic) as raw material not only has good antioxidant activity, but also has prebiotic effect and can effectively promote the growth of lactic acid bacteria such as lactobacillus plantarum and lactobacillus casei. In particular, the antioxidant and prebiotic effect of the black garlic polysaccharide product prepared by taking black garlic as raw material is better, so that the garlic polysaccharide product can be widely applied in the fields of food, medicine, daily chemical product and feed, and the comprehensive utilization value of garlic, especially black garlic, is effectively improved, and therefore the present application has wide and good practical application value and prospect.

The present invention relates to a composition which is for preventing or alleviating sleep disorders, and uses a combination regimen, the composition comprising Lactobacillus sp. strains and Korean medicinal herbs. According to one aspect of the present invention, the composition which is for preventing or alleviating sleep disorders and is co-administered with Lactobacillus sp. strains and Korean medicinal herbs can be effectively used for preventing or treating sleep disorder-related diseases such as alleviating defecation disorder symptoms caused by sleep disorders or preventing or alleviating depression caused by sleep disorders.

The invention discloses a fermentation method for fungus-enzyme synergistic treatment of lucid ganoderma and application of the method in pet food. The fermentation method comprises the following steps: (1) enzymolysis pretreatment: mixing ganoderma lucidum sporocarp powder with water, adding cellulase and laccase, and performing enzymolysis to obtain an enzymolysis solution; (2) sterilizing and supplementing a carbon source: adding the carbon source into the enzymatic hydrolysate, and sterilizing; (3) lactobacillus fermentation: adding lactobacillus plantarum into the sterilized enzymatic hydrolysate, and fermenting under a fermentation condition to obtain fermentation liquor; and (4) solid-liquid separation: performing centrifugal separation on the fermentation liquor, and collecting supernate to obtain the ganoderma lucidum fermentation liquor. According to the method, the laccase and the cellulase are synergistically broken, so that the release efficiency of triterpenes and total phenols in the ganoderma lucidum with spores is remarkably improved. The fermentation liquor can improve lipid accumulation (the oil red O staining lipid content is reduced) and relieve oxidative stress injury on the cell level, and can be used for preparing functional food for improving metabolic health, especially for lipid abnormality and oxidative stress state related to metabolic dysfunction of pets.

The invention discloses a novel high-activity lactic acid bacteriostatic tablet and a preparation method thereof. The novel high-activity lactic acid bacteriostatic tablet is prepared from the following raw materials in parts by weight: 0.35 to 0.45 part of lactein, 0.32 to 0.38 part of high-activity lactobacillus, 11.5 to 13.5 parts of fructo-oligosaccharide, 66 to 69 parts of corn starch, 6.5 to 8.5 parts of cane sugar, 1.2 to 1.4 parts of cocoa powder, 0.25 to 0.35 part of magnesium stearate, 0.25 to 0.45 part of sodium cyclamate, 0.25 to 0.45 part of talcum powder, 0.04 to 0.06 part of biological lysozyme and 0.15 to 0.25 part of vitamin C. According to the invention, the dosage can be accurately controlled, and the dependence on a water source is greatly reduced, so that the taking process is more convenient and efficient. Besides, by blending the corn starch, the cane sugar and the cocoa powder, the taste and flavor of the product are improved, the product is more palatable, and the urgent demand of the current market for taste optimization of healthy products is met.

The invention belongs to the technical field of food processing, and particularly relates to a fermentation inoculant and application thereof to simultaneous reduction of nitrite and biogenic amine in fermented vegetables. A leavening agent used in the method is lactobacillus plantarum MQ4, and the lactobacillus plantarum MQ4 is combined with oligosaccharide and glucose to be subjected to heat preservation and activation to obtain a liquid strain; mixing a carbon source with saline water to obtain a pickling liquid, then immersing the vegetables into the pickling liquid, and inoculating a liquid strain to obtain a fermentation system; after the fermentation system is subjected to standing balance, sealed fermentation is performed to obtain the fermented vegetables, and the nitrite and the biogenic amine of the fermented vegetables can be reduced at the same time. According to the invention, the oligosaccharide is supplemented to regulate the metabolism of lactic acid bacteria in the vegetable fermentation process, and based on the synergistic effect of the lactobacillus plantarum and the oligosaccharide, not only can the quality of the fermented vegetables be effectively improved, but also the contents of nitrite and biogenic amine are effectively controlled, and the edible safety of the fermented vegetables is fully improved; and the method is simple, convenient, environment-friendly, easy for industrial production and wide in market application prospect.

The present invention relates to a composition, which contains lactobacillus and lactobacillus, wherein the number of viable lactobacillus in the composition is not less than 1×10 6 CFU, the composition contains 1×10 6 ~1×10 10 The composition of the present invention can be used to treat and / or prevent vaginal infections such as bacterial vaginosis and aerobic bacterial vaginitis, and can be used in the pharmaceutical field.

The present invention belongs to the field of microbial technology, and discloses a strain of Lactobacillus brevis and its antibacterial optimization culture method and application. The strain is Lactobacillus brevis (Lactobacillus brevis) L1612, which has been deposited in Guangdong Provincial Microbial Culture Collection Center on August 4, 2022, with a deposit number of GDMCC 62642. The strain of the present invention has broad-spectrum, efficient antibacterial properties, has the potential to produce new bacteriocins, and is safe and non-resistant. It can be used in the preparation of intestinal antibacterial drugs and in functional foods containing lactic acid bacteria. The present invention also provides an antibacterial optimization culture method for the bacteria, which uses MRS culture medium as a basal culture medium, optimizes the composition ratio and culture conditions in the basal culture medium, and makes the diameter of the inhibition zone of the bacterial fermentation broth increase significantly, which is 25.21% higher than before optimization, thereby facilitating the bacteria to be widely used in the fields of antibacterial drugs and functional food production.

The soaking equipment comprises a mounting bottom plate and a heating box, a fermentation liquor barrel is rotatably arranged in the heating box, a plurality of groups of heating pipes are arranged on the inner wall of the heating box, and a supporting frame is fixedly mounted on the upper surface of the heating box; a film scraping assembly for scraping an oil film in the fermentation liquid barrel is arranged below the supporting frame; the film scraping assembly comprises an electric push rod, a film scraping plate and a cleaning module; a driving assembly used for driving the fermentation liquor barrel to rotate and be uniformly heated is arranged on the upper surface of the mounting bottom plate, fermentation liquor is put into the fermentation liquor barrel through the feeding opening, and then the driving assembly drives the fermentation liquor barrel to rotate in the heating box, so that it is guaranteed that the outer arc face of the fermentation liquor barrel is uniformly heated by the heating pipe; when the fermentation liquor in the fermentation liquor barrel has an oil film, an electric push rod is started to drive a film scraping plate to move downwards, and the oil film on the surface of the fermentation liquor is scraped out under the cooperation of rotation of the fermentation liquor barrel, so that the fermentation liquor in the fermentation liquor barrel is further ensured to be uniformly heated.

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.

The invention provides a preparation method of a fresh and cool microbubble kefir probiotic beverage. Compared with the prior art, the fresh and cool microbubble kefir probiotic beverage provided by the invention is prepared by mixing the fermented milk fermented by adopting the kefir leavening agent with the sugar liquid in proportion and then carrying out a secondary fermentation process, and has an obvious taste like a feeling that soft and dense bubbles are released in the mouth; the flavor is unique and natural and moderate in sourness and sweetness; and the fermented milk base is high in viscosity and low in post-acidification degree, so that not only is the nutritional value of the product improved, but also the stability and functional characteristics of the lactobacillus beverage are greatly improved, and the kefir is more Chinese.