245 results about "Lactobacillus strain" patented technology

The invention provides a naturally occurring strain of Lactobacillus crispatus with advantageous characteristics. The strain colonizes mucosal surfaces, particularly vaginal surfaces. The strain is also capable of rapid growth in a number of conditions and is highly viable after desiccation. Moreover, the strain is capable of preventing and reducing pathogenic infection of vaginal mucosa.

The invention discloses a method for brewing a fruit wine. The raw materials of the fruit wine comprise the following components by weight percentage: 71wt%-86wt% of fruit crude juice, 9wt%-21wt% of white sand sugar, 4wt%-6wt% of yeast strain amplification culture solution and 1wt%-2wt% of lactobacillus strain amplification culture solution. The technological process of the method comprises the steps as follows: (1) juicing fruits, filtering and adding sulfur dioxide (SO2); (2) clarifying the fruit juice; (3) carrying out the primary fermentation; (4) carrying out the secondary fermentation; (5) clarifying the crude wine; (6) blending; (7) carrying out the cold treatment; and (8) sterilizing and canning. The method has the advantages that the strain amplification culture solution is subjected to the primary fermentation and the secondary fermentation, therefore, the fermentation speed is high, the fermentation time is short, and the fruit wine has good original taste and good stability; and the bentonite-loaded chitosan is adopted to carry out the clarifying treatment and a diatomite filter is used for filtering, thereby the fruit wine has pure original taste; and the 6-second flash sterilization at the high temperature of 105 DEG C is carried out to prolong the shelf life of the fruit wine.

The invention discloses a preparation method of freeze dried microbial powder of Lactobacillus acidophilus, which comprises the technical processes of fermented cultivation of Lactobacillus acidophilus, separation of a fermented fluid, emulsification of microbial soil and vacuum freeze drying of an emulsified solution. The preparation method is characterized in that the strain fermented cultivation comprises the steps as follows: a lactobacillus strain is inoculated into a fluid culture medium in a triangular flask, cultivated at the temperature of 30 to 40 DEG C for 10 to 30 hours, inoculated into a large fermentation flask and fermentation cultivated at the temperature of 35 to 40 DEG C for 10 to 30 hours, and sterilized at the temperature of 115 DEG C for 15 minutes; and fermentation and augmentation cultivation is carried out for 10 to 30 hours, the pH value of the fermented fluid is 5.5 to 6.5, and OD600 is over 2.0; the vacuum freeze drying of the emulsified solution comprises the steps: the emulsified solution is pre-frozen at the temperature of minus 60 to minus 40 DEG C for 1 to 5 hours, and then vacuum frozen and dried at the temperature of minus 60 DEG C and with the vacuum degree of 1 to 8 Pa for 10 to 30 hours. The freeze dried microbial powder of Lactobacillus acidophilus with the total plate count of 1.0 multiplied by 10 cfu/g can be preserved for 18 months at the temperature of minus 18 DEG C with unaffected liveness and stability.

The invention relates to a stirring type cereal sour milk and a method of preparing the same. The cereal sour milk is made through lactobacillus and probiotics ferment by using raw materials with the following weight components: raw fresh milk of 700-875 parts, cereal powder 1-30 parts; additive agent for dairy food of 5-44 parts; lactobacillus strain/functionality probiotics strain of 0.2-0.8 parts; corrective of 48-82 parts; stabilizing thickening agent of 3-10 parts; homogeneous pourable dense quasi-fluid which is the external appearance showing the color of added cereal powder with suspended corresponding cereal powder; the tissue is fine, smooth and uniform and a few whey is allowed to be precipitated; organoleptic attribute, nutritive index, health indicator and content of lactobacillus series of the cereal sour milk are all better than that in the GB2746 cultured milk quality index. The present invention is characterized in that the cereal powder that is formed by pulverizing and swelling processes reserves the nutrient of cereal to the utmost extent and improves the hot water leaching rate and absorption rate of its nutrient components; the technique is more compact and the operation is easy; the production efficiency is high and the consumption human populations of the products are widened; the cereal sour milk is easy to digested and absorbed, and the taste is better.

A Lactobacillus plantarum BB9 capable of adhering to gastrointestinal tract and cholesterol removal is isolated from fruits and exhibits high BSH activity. In-vitro tests demonstrate that Lactobacillus plantarum BB9 has good acid and bile tolerance, and strong ability to adhere to intestinal cells. In-vivo tests show that hamsters fed high cholesterol diets added with BB9 strain have cholesterol and triglycerides in blood and liver effectively reduced, and their HDL-c/LDL-c ratios in blood are significantly higher than those of hamsters fed Lactobacillus acidophilus ATCC 43121 strain. It is hoped that the excellent acid and bile tolerance and intestinal adherence of the lactobacillus strain provided herein could produce cholesterol-lowering effect in humans.

Present invention features a novel use of Lactobacillus for treating type 2 diabetes, wherein the Lactobacillus is Lactobacillus reuteri GMNL-89 with the deposition numbers of BCRC 910340 and CCTCC M 207154 and comprises of live, dead bacteria or supernatant of the bacterial culture(s) and a pharmaceutically acceptable vehicle. The invention also discloses the efficacies of the indicated Lactobacillus strain including anti-oxidative enzyme activity, anti-inflammation, reduction of blood glucose level, reduction of triglycerides, reduction of total cholesterol, reduction of LDL, increase of HDL and improve insulin utilization.

Lactobacillus rhamnosus and the use for it and its metabolin are disclosed. The strain is sieved and obtained from excrement of long-lived old. It's safe, has excellent antibacterial, acid-resisting and antioxidant performances. It can be used in dairy process and functional food production.

The invention relates to a livestock and poultry excrement microbial deodorizing agent, and a preparation method and an application thereof. The invention discloses a composite biological preparation used in public toilet deodorization. The composite biological preparation comprises a lactobacillus strain which is lactobacillus sp with a collection number of CGMCC NO: 5983, a lactobacillus strain which is streptococcus thermophilus with a collection number of CGMCC NO: 5985, and an orange peel extraction liquid. The invention also discloses the preparation method of the composite biological preparation. The method comprises preparation methods of a liquid composite biological preparation and a solid biological preparation. The invention also discloses a purpose of the composite biological preparation.

The invention discloses a low-temperature-resistant lactobacillus strain which is lactobacillus plantarum CCZZ1, and an application thereof. The lactobacillus strain provided by the invention is collected at China General Microbiological Culture Collection Center with an address of Institute of Microbiology, Chinese Academy of Sciences, No.3, Court 1, West Beichen Road, Chaoyang District, Beijing. The strain has a collection number of CGMCC NO. 6078. A collection date is May 3rd, 2012. The lactobacillus strain provided by the invention is a Gram stain positive bacilli. The lactobacillus strain is glucose-homofermentative, and is acid-resisting. The strain has high growth speed and wide reproductive temperature range. With the strain, under a low-temperature or normal-temperature environment, silage fermentation quality can be substantially improved.

The present invention discloses one plant lactobacillus strain and its application. The plant lactobacillus, Lactobacillus plantarum L323 CGMCC No. 1329, is separated from Chinese pregnant woman's vaginal secretion, and has relatively high bacteriotasis on common vaginal pathogens, such as staphylococcus aureus, candida albicans, colibacillus and vaginal Gardnar bacillus, and acid producing and H2O2 producing capacity higher than other lactobacillus. The plant lactobacillus, Lactobacillus plantarum L323 CGMCC No. 1329, may be used in preparing vaginal microbial preparation for preventing and/or treating vaginal infectious diseases.

The invention discloses a lactobacillus strain which is lactobacillus parafarraginis ZH1, and an application thereof. The lactobacillus strain provided by the invention is collected at China General Microbiological Culture Collection Center with an address of Institute of Microbiology, Chinese Academy of Sciences, No.3, Court 1, West Beichen Road, Chaoyang District, Beijing. The strain has a collection number of CGMCC NO.6079. A collection date is May 3rd, 2012. The lactobacillus strain provided by the invention is a Gram stain positive bacilli. The lactobacillus strain is glucose-heterofermentative, and is acid-resisting. The strain has high growth speed and wide reproductive temperature range. The strain has high yield of benzoic acid and palmitic acid. With the strain, silage fermentation aerobic deterioration can be substantially inhibited.

The invention concerns new isolated Lactobacillus cells, which are capable to aggregate Helicobacter pylori under culture conditions of the human digestive tract, in particular of the stomach, and to the uses of such cells.

The invention discloses a method for preparing environment-friendly enzymes by food waste. The method comprises the following concrete steps of 1, picking fresh food waste such as fruit peels and leftovers, and performing decontamination cleaning treatment; 2, crushing the processed food waste into dices or slices; 3, uniformly mixing the crushed food waste, putting the mixture into a fermentation container, and adding pure water, wherein the weight ratio o the food waste to the pure water is 1:3; 4, after the fermentation for one week, opening the container for gas exhausting; performing stirring; closing a container opening after no gas exists after the uniform stirring; 5, after the fermentation for 10 to 15 days, adding lactobacillus strains accounting for 10 to 15 percent of the food waste for continuous fermentation; 6, after the fermentation for 20 to 25 days, adding brown sugar accounting for 15 percent of the weight of the food waste for continuous fermentation for one week; 7, filtering, filling, sealing and storing the fermented environment-friendly enzymes. The method has the advantages that the preparation process is simple; the preparation materials can be easy obtained; the garbage quantity can be obviously reduced; the social garbage treatment load and cost can be reduced; the prepared environment-friendly enzymes do not have pungent smell, have ultra-strong decontamination capability and belong to a good helper for cleaning work in the life.

The invention discloses exopolysaccharide lactobacillus for improving fermented milk viscosity and an application thereof, and belongs to the field of processing of dairy products. The exopolysaccharide lactobacillus strain provided by the invention is a streptococcus thermophilus ZLW-TM11 strain, and preserved at the China General Microbiological Culture Collection Center; the preservation number is CGMCC No.3819; the preservation date is May 7, 2010. The exopolysaccharide content of the strain provided by the invention is about 43 mg/L; the viscosity of the single-bacteria fermented milk is 7716 mPa/s; the exopolysaccharide lactobacillus can be applied to yogurt as a yoghurt starter, so as to improve the quality of the yoghurt. A direct vat starter culture prepared by using the exopolysaccharide lactobacillus ZLW-TM11 for improving fermented milk viscosity is applied to the fermented milk, and can be mixed with any strain or direct vet starter culture for the fermented milk, so that the original acid production rate and flavor of the fermented product are not changed; the exopolysaccharide content in the prepared product can be up to 40-45 mg/L. Thus, the product has good vicidity, and is free of thickeners such as gelatin and the like.

The invention discloses a feed additive, a preparation method and application of the feed additive. The preparation method of the feed additive comprises the steps of transferring activated lactobacillus strains to a sterilized MRS culture medium from glycerinum for culture to obtain a seed solution; carrying out primary and secondary enlarged cultivation on the seed solution in the MRS culture medium, inoculating into the sterilized solid culture medium for solid feed fermentation through an intermittent oxygen-introduction facultative anaerobic fermentation mode, and drying to obtain the feed additive. According to the preparation method of the feed additive, lactobacillus fermented soybean meal, bran, rice bran, straw, cottonseed cake, corncob powder, bagasse and other agricultural wastes are utilized for effectively reducing the antinutritional factor level in the raw materials, and the nutrition utilization rate is increased; the prepared feed additive is rich in antimicrobial peptide and other prebiotic substances secreted by lactobacillus through fermentation and metabolic processes, thereby having a prebiotic function and being healthy. The feed additive can be applied to an animal feed.

The invention discloses a method for preparing lysine-rich fermented soybean meal, which is simple and can effectively improve the content of nutrients of the soybean meal. The method is technically characterized by comprising the following steps: (1) preparing strains: a, inoculating the brevibacterium flavum into the brevibacterium flavum liquid culture medium, and vibrating and culturing at 28-37 DEG C to obtain the first-level brevibacterium flavum strain when the OD590 value of the brevibacterium flavum liquid is 0.25-0.30; b, the inoculating the saccharomycetes into the saccharomycetes liquid culture medium, and vibrating and culturing at 28-37 DEG C to obtain the first-level saccharomycetes strain when the OD590 value of the saccharomycetes liquid is 0.25-0.30; and c, inoculating the lactobacillus into the lactobacillus liquid culture medium, and vibrating and culturing at 30-37 DEG C to obtain the first-level lactobacillus strain when the OD590 value of the lactobacillus liquid is 0.25-0.30; (2) preparing a fermentation substrate; and (3) inoculating the fermentation substrate. The method for preparing the lysine-rich fermented soybean meal belongs to the technical field of feed preparation.

The invention relates to a method for rapidly detecting the kinds of lactobacillus in a fermented dairy product. In the method, a method combing a polymerase chain reaction technique with a denatured gradient gel electrophoresis technique is applied; the existence of lactobacillus strains is determined by amplifying a lactic acid 16S rDNA V3 variable region and analyzing a polyacrylamide gel electrophoresis pattern so as to rapidly finish the detection of the kinds of lactobacillus in the fermented dairy product in two workdays.

Highly branched α-glucan having an average molar weight of at least 10⁵ Da can be used for inducing or enhancing satiety and/or satiation in humans or animals by incorporation of the α-glucan into a liquid nutritional or pharmaceutical composition, preferably together with a food protein. The α-glucan induces a viscosity increase upon lowering the pH. The degree of branching of the α-glucan is at least 8%. Such α-glucans can be obtained e.g. by fermentation of lactobacillus strains having glucosyltransferase activity on a sucrose substrate.

The invention relates to a recombinant Lactobacillus strain, with limited growth and viability in the environment. More particularly, it relates to a recombinant Lactobacillus that can only survive in a medium where thymidine is present. By this strict dependency upon thymidine, thymidineless death is rapidly induced in this recombinant strain. A preferred embodiment is a Lactobacillus that may only survive in a host organism where thymidine is present, but cannot survive outside the host organism in absence of this medium compound. Moreover, the Lactobacillus strain can be transformed with prophylactic and/or therapeutic molecules and can, as such, be used to treat diseases such as, but not limited to, inflammatory bowel diseases.

The invention discloses a processing method of enzyme stoste. The processing method includes following steps: (1), weighing raw materials; (2), cleaning the raw materials, naturally air-drying, and slicing; (3), adding 16 parts of traditional brown sugar, stirring well, pouring into a 304 stainless steel vat or a porcelain vat, adding 0.1 part of saccharomycetes culture liquid after amplified culture, stirring well, and primarily fermenting for 6 months; (4), using a filtering machine to filter the raw materials obtained in the step (3) to remove impurities to obtain liquid, sequentially adding 0.1 part of acetic bacteria culture liquid after amplified culture and 1.5 parts of isomalto-oligosaccharide into the liquid to increase sugar content to 40%, and secondarily fermenting at temperature of 32 DEG C for 3 months; (5), detecting alcohol content of liquid obtained in the step (4), adding a lactobacillus strain, and fermenting at temperature of 34 DEG C for the third time; (6), sealing for static fermentation for more than 1 month. The processing method is scientific and reasonable in material selection and proportioning and simple and convenient in preparation process.

The present invention relates to a novel process for the selection of new probiotic strains which comprises the following steps: a) selecting for non-pathogenic strains which are capable of surviving in breast milk and/or amniotic fluid, and b) selecting for non-pathogenic strains which are able to be transferred to breast milk and/or amniotic fluid after oral intake in healthy individuals without colonizing other internal organs except mucousas. The invention also provides new Lactobacillus strains, which are: CECT5711 (Lactobacillus coryniformis), CECT5713 (Lactobacillus salivarius subsp. salivarius), CECT5714: (Lactobacillus gasseri, formerly L. acidophilus), CETC5715: (Lactobacillus gassen), and CECT5716: (Lactobacillus fermentum); and refers to their use for the prophylaxis or treatment against digestive, infective, neuro-degenerative and immune related diseases such as allergies or inflammatory diseases.

The invention discloses a lactobacillus strain and application thereof. The lactobacillus CGMCC6495 is separated from pickled vegetable wastewater and stored in a common microorganism center of China Committee for Culture Collection of Microorganisms with the collection date of September 3, 2012 and the collection number of CGMCC No.6495. The strain can be applied to biological deodorization of excrement through the conventional activation culture and enlargement fermentation cultivation; the lactobacillus CGMCC 6495 can be used as a single strain for in-situ deodorization of the human excrement, so that the deodorization effect is stable and the temperature influence is small. Under the normal-temperature condition, the lactobacillus strain has a better deodorization effect in both a laboratory environment and a public toilet site environment.

The present invention is related to a Lactobacillus strain, composition and use thereof for treating autoimmune disease and related complications. The composition comprises at least one isolate of Lactobacillus paracasei strain GMNL-32, L. reuteri strain GMNL-89 or L. reuteri strain GMNL-263, and a pharmaceutical carrier, for treating syndromes and related complications of the autoimmune diseases.

The invention discloses normal-temperature brown yoghurt and a manufacturing method thereof. The normal-temperature brown yoghurt is prepared from fresh milk, dextrose monohydrate, a compound stabilizer, acetylated distarch phosphate, white granulated sugar and lactobacillus strains, wherein compound strains added proportionally according to activity include streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus paracasei. The method includes steps: controlling quality of fresh cow milk, preparing browning material milk, matching materials, browning, cooling, adding the compound stabilizer and the white granulated sugar, premixing, performing dry mixing, adding the acetylated distarch phosphate, pasteurizing, performing ultralow-temperature ultralong-time inoculated fermentation, matching the strains, inoculating, fermenting, demulsifying, cooling, sterilizing, cooling, filling and storing. By means of ultralow-temperature ultralong-time inoculated fermentation, the problem of normal-temperature storage and transport of the brown yoghurt is solved while problems of quality and flavor of the normal-temperature yoghurt are solved as well. By improvement of technical formulations and processes of conventional yoghurt, high freshness and long shelf lives of products are achieved, and application to the technical field of dairy products is realized.