7 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 present invention pertains to a method for producing an antimicrobial composition preferably comprising piceol. Moreover, the invention relates to an antimicrobial composition comprising or consisting of piceol, preferably in an excess amount compared to picein, further plant-derived substances and optionally picein. The invention further relates to a cosmetic, personal care, household, home care, pet care or pharmaceutical product comprising said antimicrobial composition. Moreover, the invention relates to the use of a microorganism, preferably a lactobacillus species, for producing an antimicrobial composition comprising piceol from a composition, preferably a plant-extract, comprising picein. In addition, the invention relates to the use of shikimic acid for increasing the antimicrobial efficacy of piceol and / or to the use of piceol for increasing the antimicrobial efficacy of shikimic acid. Further embodiments and aspects of the invention are presented in the attached claims as well as in the description and examples below.

The invention discloses an application of a bacterial strain in production of an external product for improving the micro-ecology of the vagina of a human body, and the bacterial strain is Lactobacillus crispatus SPR002 and has 16S rDNA (ribosomal deoxyribonucleic acid) as shown in SEQ ID NO.1. The invention also discloses an application of the bacterial strain in production of the external product for improving the micro-ecology of the vagina of the human body. The strain produces H2O2 and only produces D-lactic acid, and no drug-resistant gene is found; the external product is suitable for improving changes, caused by vaginal pathogenic bacteria, of micro-ecology of the vagina of the human body. When the strain concentration is 1 * 10 < 7 > CFU / mL, the strain SPR002 provided by the invention can generate a strong bacteriostatic effect on staphylococcus aureus, and the bacteriostatic rate reaches 98.15%; the bacteriostasis rate of the bacterial strain SPR002 to candida albicans can be obviously improved along with the increase of the concentration of the bacterial strain SPR002, and when the concentration of the bacterial strain is 3 * 10 < 8 > CFU / mL, the bacteriostasis rate of the bacterial strain SPR002 to candida albicans reaches 97.1%. Compared with other Lactobacillus crispatus of the same type, the strain SPR002 provided by the invention can generate a relatively strong inhibition effect on Candida albicans along with the increase of the concentration, so that the strain SPR002 provided by the invention can be developed into a medicine product, and the dosage of the medicine is appropriately increased according to the condition of a patient.

The present invention provides compositions and methods for enhancing the barrier function of surfaces and / or objects using biochemical-producing microorganisms and / or by-products synthesized by such microorganisms. [Solution] A composition is provided comprising a Lactobacillus species grown as a biofilm and / or an extract of the biofilm, wherein when the composition is applied to a surface, the biofilm and / or extract enhance the barrier function such that the surface is less susceptible to the effects of microorganisms, viruses, and / or chemical contamination.

The invention relates to the technical field of sour slurry noodles, and particularly discloses a preparation process of pre-packaged instant sour slurry noodles, and the process comprises the steps of sour slurry preparation, noodle preparation, stir-fried minced meat preparation, sterile filling, pre-packaging combination and the like. And precise temperature control and semi-closed fermentation management are combined, so that directional fermentation which is dominated by lactic acid bacteria is successfully guided. According to the sterile filling minced meat sauce bag, the raw materials are added, bad water caused by infectious microbe pollution is avoided, astringent sour pulp seasoning juice is stably produced, the pH value of the sour pulp seasoning juice can be stably controlled within the optimal eating range of 3.5-5.0, the complex flavor of traditional natural fermentation is restored to the maximum extent, and meanwhile the sterile filling minced meat sauce bag has the advantages of being free of Chinese sauerkraut addition, sterile filling in the whole process and sealing detection technology. The problem that the traditional pickled Chinese cabbage-containing minced meat is rotten next day is solved; raw material loss and storage cost are reduced, and support is provided for large-scale storage and transportation.