234 results about "Lactobacillus sp" patented technology

The invention belongs to the field of food fermentation, and particularly relates to a fermented strawberry product fermented by lactobacillus mucus FUA033 and a preparation method of the fermented strawberry product. On the basis of a fermentation technology, the fermented lactobacillus mucus FUA033 is used for fermenting the strawberry juice, so that the urolithin A is generated through fermentation and conversion, the smell and nutritional ingredients are enriched, and meanwhile, probiotics such as the fermented lactobacillus mucus FUA033 can be supplemented. The nutritional efficacy and value of strawberries are improved, the preparation technology of lactic acid bacteria applied to functional food is enriched, and the method has a good application prospect.

Provided here is use of Lacticaseibacillus paracasei or postbiotics thereof for the manufacture of a pharmaceutical or a food composition for generating a cholic acid conjugated to tryptophan. The Lacticaseibacillus paracasei or the postbiotics thereof can be used for preventing and / or treating a metabolic disease, or for promoting GLP-1 and / or insulin production, or for maintaining healthy blood glucose level, maintaining healthy lipid level and / or controlling body fat.

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 present disclosure relates to Lactiplantibacillus plantarum for degrading tannins and saponins, and a use thereof. The present disclosure is intended to solve the problem that the existing silage has a low utilization rate due to anti-nutritional factors such as tannins and saponins. The present disclosure provides Lactiplantibacillus plantarum P91 with an accession number of CGMCC No. 27567, which has acid resistance, a high growth rate, a strong carbon source-utilizing ability, and an excellent comprehensive acid-production ability, and can reduce a pH, well improve the palatability of silage, and reduce anti-nutritional factors in silage. Therefore, the present disclosure can effectively solve the problem that a silage raw material has a high content of anti-nutritional factors such as tannins and saponins, and overcome the adaptability problem of a lactobacillus to a raw material, thereby improving an activity of the lactobacillus and a quality of silage fermentation.

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 belongs to the technical field of microorganisms, and particularly relates to lactobacillus reuteri HYZQF isth-1 and application of the lactobacillus reuteri HYZQF isth-1 in preparation of hangover alleviating and liver protecting products, the lactobacillus reuteri HYZQF isth-1 provided by the invention is preserved in Guangdong Microbial Culture Collection Center on July 8, 2024, the preservation date is July 8, 2024, and the preservation number is GDMCC NO: 64833. The strain has the effects of dispelling the effects of alcohol and protecting the liver while regulating intestinal flora balance and promoting digestion and absorption of a human body, and can effectively relieve alcohol absorption of the body, so that discomfort after drinking is relieved and improved. After 4,500 billion of strains and 300mg of metabolites are given every day, mucopolysaccharide, ornithine, lactein and lecithin with necessary endogenous quantity can be continuously provided in the intestinal reproduction and growth process, so that the effects of dispelling the effects of alcohol and protecting the liver can be achieved, and the body health can be kept.

The invention provides construction of gene engineering lactic acid bacteria with high expression of IL22 and a protective effect of the gene engineering lactic acid bacteria on alcoholic liver injury. The gene engineering lactic acid bacteria are lactobacillus reuteri DSM17938-IL22. The invention further provides a preparation method of the gene engineering lactic acid bacteria. The lactobacillus reuteri is obtained by electrically transforming a recombinant plasmid pSET4s-himar1-cat-IL22 into a competent cell of a probiotic lactobacillus reuteri DSM17938, and the lactobacillus reuteri is preserved in the China Center for Type Culture Collection in March 2023. The IL22 and the lactobacillus reuteri can effectively improve intestinal epithelium injury and relieve liver inflammation, the lactobacillus reuteri can further induce generation of the IL22, and the combination of the IL22 and the lactobacillus reuteri can obviously improve intestinal microbiota. Therefore, the lactobacillus reuteri can give full play to the synergistic effect of the lactobacillus reuteri and the lactobacillus reuteri, and a better intestinal liver axis immunoregulation effect is achieved.

The invention discloses an old jar pickled Chinese cabbage and a preparation method thereof, the old jar pickled Chinese cabbage is obtained by fermenting lactobacillus plantarum KSF001, the lactobacillus plantarum KSF001 is preserved in the China General Microbiological Culture Collection Center on June 14, 2024, and the preservation number of the lactobacillus plantarum KSF001 is CGMCC (China General Microbiological Culture Collection Center) No: 30957. According to the pickled Chinese cabbages provided by the embodiment of the invention, the dominant strain lactobacillus plantarum KSF001 screened from existing pickled Chinese cabbage samples of enterprises is adopted to prepare the pickled Chinese cabbages, so that the prepared pickled Chinese cabbages are good in flavor and rich in nutrient substances such as amino acids and lactic acid bacteria, food safety can be ensured, and the pickled Chinese cabbages are suitable for large-scale production. The method solves the problems of long fermentation period, serious loss of flavor nutrient substances, low safety controllability and the like in the traditional jar-returning secondary fermentation process of the pickled Chinese cabbages.

The invention provides a formula for regulating hyperglycemia by probiotics and a preparation method of the formula, and relates to the technical field of the probiotics, the formula comprises two formulas, the formula I comprises the probiotics, hypoglycemic pepper, raw malt, burdock, snow pear and the like, and the formula II comprises the probiotics, the hypoglycemic pepper, the raw malt, the burdock, the snow pear and the like; and the formula II consists of inonotuso bliquus polysaccharide, schizophyllum commune, chromium yeast, soybean peptide powder and lactobacillus fermentation product powder. The two formulas can be taken independently, alternately or jointly, and are used for regulating the blood sugar level of patients with hyperglycemia or type 2 diabetes mellitus. The probiotic powder contains a plurality of strains with high activity and high viable count, and plays a role in digesting and absorbing basic metabolism. The natural components in the formula have a hypoglycemic effect, and play a role in improving the secretion function of pancreas islet beta cells, improving insulin sensitivity, delaying absorption of carbohydrates, helping produce saliva and slake thirst, diluting blood sugar and other mechanisms.

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 belongs to the technical field of food industry, and particularly relates to a method for preparing metabiotics from fermented supernate and application. The invention provides a preparation method of metabiotics, which comprises the following steps: mixing lactobacillus fermentation supernate with a carbon source to obtain first feed liquid; and inoculating lactic acid bacteria into the first feed liquid for culturing to obtain the metabiotics. According to the method disclosed by the invention, the waste of the lactobacillus fermentation supernatant is used as a main raw material, so that the reutilization of the lactobacillus fermentation supernatant is realized, and residual proteins, saccharides, vitamins and other nutrients in the supernatant are used for carrying out secondary fermentation culture to prepare the metabiotics; meanwhile, in consideration of relative lack of nutritional ingredients in the supernate, a carbon source is added to enrich nutrition in the supernate, and the prepared metagen is high in thallus content and has the effects of relieving constipation and diarrhea, improving immunity, resisting oxidation (delaying senescence), relieving pressure, promoting sleep, inhibiting bacteria and the like.

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 strain of Shenjing pig combined lactobacillus and application thereof. The preservation number of the strain is CGMCC (China General Microbiological Culture Collection Center) No.31452. The strain is separated and screened from vaginal secretions of healthy women at the childbearing age and is sensitive to various common antibiotics, and fermented supernate of the strain shows relatively strong inhibition capability on escherichia coli, pseudomonas aeruginosa, staphylococcus aureus, salmonella typhimurium, salmonella paratyphi B and gardnerella vaginalis; the compound has strong adhesion ability, growth inhibition ability and apoptosis promoting effect on human cervical cancer cells. When the strain is used for fermenting wall-broken ganoderma lucidum spore powder, the content of amino acid and bioactive substances such as peptides, arachidonic acids, steroids and polyketones can be greatly increased, the strain has an obvious inhibition effect on DSS-induced mouse colitis, and the inflammatory factor level is remarkably reduced. The strain not only has significant application value in biological agents, but also opens up a new way for combined application of lactic acid bacteria and ganoderma spores.

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 invention discloses a lactobacillus jensenii strain and application thereof in fermentation of wall-broken ganoderma lucidum spore powder. The preservation number of the strain is CGMCC (China General Microbiological Culture Collection Center) No.31484. The strain is separated and screened from vaginal secretions of healthy women at the childbearing age, is sensitive to various common antibiotics, and has strong lactic acid production capacity; a fermentation supernatant of the bacillus subtilis shows relatively strong inhibition capability on escherichia coli, pseudomonas aeruginosa, staphylococcus aureus, salmonella typhimurium, shigella dysenteriae, yersinia enterocolitica and gardnerella vaginalis, and has relatively strong adhesion capability, growth inhibition capability and apoptosis promotion effect on human cervical cancer cells. When the strain is used for fermenting wall-broken ganoderma lucidum spore powder, the content of amino acid and bioactive substances such as peptides, arachidonic acids, steroids and polyketones can be greatly increased, the strain has an obvious inhibition effect on DSS-induced mouse colitis, and the inflammatory factor level is remarkably reduced. The strain not only has significant application value in biological agents, but also opens up a new way for combined application of lactic acid bacteria and ganoderma spores.

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.

The invention discloses noodles with the advantages of low GI value and quick cooking and a preparation method thereof. The noodles comprise the following components: purple highland barley whole flour, purple highland barley bran powder, wheat flour, vital gluten, high amylose corn starch and curdlan. The corresponding preparation method comprises the following steps: (1) preparing a plant lactobacillus suspension; (2) carrying out semi-solid state fermentation on composite purple highland barley powder (purple highland barley whole powder and purple highland barley bran powder) by adopting a plant lactic acid bacteria suspension; and (3) finely mixing dry and wet materials of the fermented composite purple highland barley powder and other materials, kneading dough, fermenting, calendering, cutting into strips, dehydrating and the like to prepare the purple highland barley noodles. Compared with conventional noodles, the obtained highland barley noodles belong to low-GI noodles (eGI = 44.9), can effectively control the postprandial blood sugar level of diabetics, are suitable for the diabetics to eat, are soft, elastic and smooth in taste, rich in dietary fibers and anthocyanin and high in nutritional value, and the cooking time is shortened by 30% or above.

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.

Disclosed herein are compositions comprising or consisting of Lactobacillus acidophilus and one or more prebiotics. Also disclosed herein are methods for treating osteoarthritis, inhibiting or preventing cartilage degeneration, and reducing or inhibiting pain-associated depression in subjects with joint pain with compositions comprising or consisting of Lactobacillus acidophilus and one or more prebiotics.

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 present invention relates to the Lactobacillus delbrueckii ssp. bulgaricus VF50b strain filed with the CNCM under order number CNCM-I-5316 and its mutants and variants exhibiting at least 80% identity, preferably at least 90% identity, preferably at least 95% identity with the genome of said VF50b strain and capable of producing at least one peptide corresponding to sequences SEQ ID 87 to SEQ ID NO 199 and / or capable of increasing intestinal calcium absorption. The present invention also relates to an isolated peptide, a peptide mixture, and associated pharmaceutical and food compositions.

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.