3 results about "Lactobacillus species" patented technology

This invention relates to the field of lactic acid bacteria cultivation technology, and more particularly to a lactic acid bacteria seed culture and its preparation method. This invention utilizes citrus processing byproducts to construct a natural culture medium, eliminating the need for additional chemical reagents. This solves the problem of citrus processing byproduct disposal, achieving resource utilization of waste, and reduces the production cost of lactic acid bacteria cultivation. It also avoids the environmental deficiencies and poor cell protection effects of traditional artificially synthesized culture media, balancing the growth requirements of lactic acid bacteria with the feasibility of industrial applications. This model aligns with the concept of green development and promotes a closed-loop system in the citrus processing industry, achieving resource recycling. It not only meets the needs of large-scale lactic acid bacteria cultivation but also contributes to agricultural upgrading, alleviates resource waste and environmental pressure, and offers economic, ecological, and social benefits. It provides a new path for low-cost, green cultivation of lactic acid bacteria and injects new impetus into the sustainable development of the citrus processing industry.

This invention relates to the field of functional food technology, and discloses a product combination and preparation method for promoting fat metabolism. The product combination is made from prickly pear juice, medicinal and edible raw materials, psyllium husk powder, honey, and yeast and lactic acid bacteria. It possesses a micron-level O / W-type Pickering emulsion structure, utilizing ultrafine pulverization to break down plant cell walls, exposing a rigid microparticle framework composed of lignin and cellulose, and endogenous free saponins as solid stabilizers, physically encapsulating hydrophobic essential oils. During preparation, the compound extract is hydrated and swelled with psyllium husk powder, then subjected to high-shear physical emulsification, followed by aerobic isothermal culture with activated yeast, and finally inoculated with high-enzyme-activity lactic acid bacteria seed liquid for isothermal anaerobic fermentation. This invention constructs a stable barrier to block essential oil oxidation and degrades polysaccharides to produce highly bioavailable small-molecule active ingredients and short-chain fatty acids, thereby improving the biotransformation efficiency for promoting fat metabolism.

The application discloses a kind of quinoa chaff fermentation product preparation method and its application, including the following steps: S1, quinoa chaff powder is mixed with water, and quinoa chaff homogenate is obtained;S2, quinoa chaff homogenate is sequentially subjected to enzymatic hydrolysis by alpha-amylase and mixed enzyme, and quinoa chaff homogenate enzymatic hydrolysate is obtained;S3, quinoa chaff homogenate enzymatic hydrolysate is sterilized with fermentation nutrient salt in fermenter, and quinoa chaff culture medium is obtained;S4, inoculate 2-9% of lactic acid bacteria seed liquid by volume fraction in quinoa chaff culture medium, and fermentation treatment is carried out, and fermentation liquid is obtained;S5, fermentation liquid is post-treated.The application of quinoa chaff fermentation product in the preparation of cosmetics with oil control, soothing, repair and / or antioxidant effect.The application not only can effectively utilize quinoa chaff, but also can make the prepared quinoa chaff fermentation product have the effects of oil control, soothing, repair and / or antioxidant.