72 results about "Lactobacillus sp" patented technology

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 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 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 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.

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 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 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 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.

Disclosed is the use of Bifidobacterium lactis BL-99 in the protection of cartilage. Provided in the present invention is the use of Bifidobacterium lactis in the preparation of a composition for protecting cartilage, wherein the Bifidobacterium lactis is Bifidobacterium lactis with the deposit number of CGMCC No. 15650. The Bifidobacterium lactis can promote the development of cartilage, increase cartilage density, protect cartilage from damage, promote cartilage repair and / or ameliorate cartilage damage, and is beneficial to cartilage health.

The invention discloses a method for preparing rare saponin based on compound lactobacillus fermentation of black ginseng, a product, a preparation and application, and belongs to the technical field of traditional Chinese medicinal material fermentation. The technical problem to be solved is to provide the preparation method of the rare saponin (Rg3, Rg5, Rk1 and Rh4) compound, the content of the rare saponin is obviously increased after compound lactic acid bacteria treatment, the SOD activity of UVB-induced HaCat cells is obviously improved, the MDA content is obviously reduced, and the melanin content and tyrosinase activity in alpha-MSH-induced B16 cells and zebra fish are reduced. The key point of the technical scheme is as follows: the compound lactic acid bacteria consist of lactobacillus plantarum ACCC11095, lactobacillus casei CGMCC 1.29, lactobacillus rhamnosus ATCC7596 and lactobacillus acidophilus ATCC4356.

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 present invention relates to a cosmetic composition for improving the skin condition comprising nicotinamide mononucleotide (NMN). Specifically, the present invention provides a composition comprising a sponge microneedle, a lactic acid bacteria exosome, and ceramide in a weight ratio of 0.6: 3.0: 0.01, the lactic acid bacteria exosome being obtained by culturing a Lactobacillus curvatus GFC-AM5 strain (Concentration Number: KCCM12245P) at 37 DEG C for 20 hours and then concentrating the strain by 40 times or more, and the ceramide being a mixture of the sponge microneedle, the lactic acid bacteria exosome, and the ceramide. Wherein the nicotinamide mononucleotide (NMN) is contained in an amount of 0.001 to 3% by weight relative to the total weight of the composition. The sponge microneedle promotes transmission of effective components by forming a microchannel on the skin surface, the exosome provides a cell signal transduction function, the NMN promotes cell energy metabolism by activating an NADbiosynthetic pathway in skin cells, so that cell proliferation and regeneration are enhanced, and the ceramide provides a function of strengthening a skin barrier. Accordingly, the composition of the present invention can simultaneously achieve the effects of improving skin barrier, activating cells and promoting wound healing, and can be applied to various cosmetic formulations.

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 invention discloses an oat beverage based on enzymolysis treatment combined with lactobacillus fermentation and a preparation method, and belongs to the technical field of food processing, the method comprises the following steps: S1, preparing oat powder; s2, preparing oat pulp; s3, performing enzymolysis treatment on the oat pulp, namely adding biological enzyme into the oat pulp for performing enzymolysis reaction to obtain enzymatic hydrolysate; s4, performing enzyme deactivation treatment; s5, sterilization treatment; s6, performing fermentation treatment: performing microbial fermentation treatment on the sterilized enzymatic hydrolysate to obtain fermentation liquor; and S7, filtering treatment. The method solves the two problems of excessive dependence on compounding of dairy products and low starch utilization rate in pure oat-based fermentation in the existing preparation of the oat fermented beverage, and the oat beverage prepared by the method has the unique flavor of oat, and also has the characteristics of high content of functional components and good palatability; the taste preference of consumers can be better met.

The invention discloses a lactobacillus inoculant preparation method, which comprises: adding a freeze-drying protective agent to a lactobacillus fermentation broth, and stirring to obtain a uniformly mixed slurry, the freeze-drying protective agent comprising 8-10 parts by weight of pomelo peel powder and 0-2 parts by weight of skimmed milk powder; and freeze-drying the uniformly mixed slurry to obtain the lactobacillus inoculant. The freeze-drying protective agent disclosed by the invention is strong in water absorption, and can omit a centrifugal process when being applied to a process of preparing a lactobacillus fungicide, so that the inactivation of lactobacillus cells caused by centrifugal operation is reduced, and the freeze-drying survival rate reaches 85% or above.

The invention relates to the technical field of microorganisms, and discloses lactobacillus paracasei ZL No.1 and application thereof. The lactobacillus paracasei ZL No.1 is preserved in the China General Microbiological Culture Collection Center on January 10, 2025, the preservation number is CGMCC No.33360, and the preservation number is CGMCC No.33360. The lactobacillus paracasei ZL No.1 is a lactobacillus paracasei ZL No.1. The lactobacillus paracasei ZL No.1 strain disclosed by the invention can strongly inhibit the activity of aldose reductase, alpha-glucosidase, alpha-amylase and dipeptidyl peptidase-IV, can maintain the glucose homeostasis of an organism and relieve diabetic retinopathy, has good artificial gastrointestinal fluid tolerance, can reach intestinal tracts in a viable bacteria state, and can be used for preventing and treating diabetic retinopathy. The lactobacillus paracasei ZL No.1 strain disclosed by the invention has the probiotic characteristics of Caco-2 cell adhesion, oxidation resistance and pathogenic bacterium growth and adhesion inhibition, is suitable for the development of products such as fermented milk, fermented milk beverages and lactic acid bacteria viable bacteria preparations, and provides natural and safe diet choices for obese patients, insulin resistance patients and diabetic patients.

The application discloses a mucosal immunity enhanced recombinant lactobacillus expressing PEDV S1 protein and a construction method and application thereof. The mucosal immunity enhanced recombinant lactobacillus contains a recombinant lactic acid bacteria expression vector expressing the PEDV S1 protein, wherein the PEDV S1 protein is fused with an M cell targeting peptide (Col) and a dendritic cell targeting peptide (6aa) at an amino acid end, and is fused with a mucosal immunity adjuvant (LTB) at a carboxyl end; and the connection sequence of each part is Col-6aa-S1-LTB. The mucosal immunity enhanced recombinant lactobacillus constructed by the application significantly improves the mucosal immunity response efficiency (including intestinal mucus SIgA and serum IgG levels) of the PEDV S1 antigen through the synergistic effect of the targeting peptide (DC / MC targeting peptide) and the adjuvant (LTB), and can significantly induce humoral immunity, cellular immunity and mucosal immunity response of pregnant animals and produce maternal antibodies, improves the intestinal SIgA level of newborn animals, and provides an effective technical means for the prevention and treatment of PED.

The application provides a direct-vat yogurt fermenting agent and a preparation method, and belongs to the technical field of fermentation. The direct-vat yogurt fermenting agent comprises fermenting strains, the fermenting strains are composed of lactococcus lactis, lactobacillus fermentum and lactobacillus delbrueckii, the fermenting strains are inoculated into a fermentation medium after being activated respectively to obtain a fermentation liquor for preparing the direct-vat yogurt fermenting agent; the inoculation adopts seed liquid mixing inoculation, the seed liquid is obtained by activating the lactococcus lactis, the lactobacillus fermentum and the lactobacillus delbrueckii respectively, and the volume ratio of the seed liquids of the lactococcus lactis, the lactobacillus fermentum and the lactobacillus delbrueckii is 1-2:2-4:10-12. The direct-vat yogurt fermenting agent is prepared by compounding the existing technical strains, the direct-vat yogurt fermenting agent has lower requirements for the environment, faster fermentation speed, good ability of controlling miscellaneous bacteria, high content of lactic acid bacteria in the prepared product, and is of great significance for industrial production.

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.

1. The name of the present design product: bottle sticker (snowy lactic acid bacteria). 2. The use of the present design product: label sticker used for the packaging of beverage products. 3. The design points of the present design product: in the combination of patterns and colors. 4. The picture or photo that best indicates the design points: front view. 5. The design for which protection is sought contains colors. 6. The present design product is a planar product, and the rear view, left view, right view, top view, and bottom view are omitted.

The invention relates to the technical field of microorganisms, in particular to fermentation mucus lactobacillus with antioxidant activity and a fat reducing function and application, the fermentation mucus lactobacillus is fermentation mucus lactobacillus JJW-S11 and is preserved in Guangdong Microbial Culture Collection Center, the preservation number is GDMCC No: 66645, and the preservation time is July 9, 2025. The lactobacillus mucilaginosus is obtained by separating lactic acid bacteria from a Guizhou sour meat source, not only has excellent performance in the aspects of lowering cholesterol and triglyceride, but also has good antioxidant activity, bacteriostatic activity, nitrite lowering activity and fermentation characteristic.

The application is directed to a method to manufacture pasta-filata cheese based on cultures comprising or consisting of either 1) at least a galactose-positive Streptococcus thermophilus strain as defined herein or 2) at least a Streptococcus thermophilus strain and a Lactococcus lactis strain, and to a stretched curd or cheese produced by this method. The application is also directed to a culture or kit-of-part comprising or consisting of a) a galactose-positive Streptococcus thermophilus strain as defined herein, and b) Lactococcus strain(s) and / or Lactobacillus helveticus strain(s).

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.

Provided is a method for producing a plant-based milk-fermented liquid having reduced plant smell. The method includes bringing a plant-based milk into contact with a lactic acid bacterial strain(s) including at least one selected from the group consisting of the Lactobacillus fermentum CP1299 strain, the Lactobacillus fermentum CP3024 strain, the Lactobacillus reuteri CP3017 strain, and the Lactobacillus reuteri CP3019 strain.

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.