59 results about "Lactobacillus strain" patented technology

The invention belongs to the technical field of microorganisms, and particularly relates to lactobacillus plantarum, a method and application. The invention provides a strain of Lactobacillus plantarum MRS1026.3, and the preservation number of the Lactobacillus plantarum MRS1026.3 is CGMCC (China General Microbiological Culture Collection Center) No.34168. The invention further provides a preparation method of the Lactobacillus plantarum MRS1026.3. The lactobacillus plantarum MRS1026.3 has the best tolerance of 72.38% and the acid resistance of 49.5% under the cholate concentration of 0.1%, is good in acid resistance, has oxidation resistance and can degrade cholesterol, but the surface hydrophobicity and the self-aggregation capacity of the lactobacillus plantarum MRS1026.3 are poor.

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 provides a probiotic composition for inhibiting helicobacter pylori as well as a probiotic agent and application thereof, and belongs to the technical field of probiotic functional products. The probiotic composition is prepared from the following components in parts by weight: 0.05 to 2 parts of a pediococcus pentosaceus strain A21358, 0.01 to 1.5 parts of a plant lactobacillus strain A21136, 0.05 to 1.5 parts of a lactobacillus rhamnosus strain A21149 and 0.03 to 1.2 parts of a lactobacillus reuteri strain A21325. The probiotic agent comprises the probiotic composition, resistant dextrin, xylooligosaccharide, erythritol, inulin, fructo-oligosaccharide, hericium erinaceus powder, fucoidin and at least one fruit powder selected from grape powder, passion fruit powder and kiwi fruit powder, wherein the specific weight parts of the resistant dextrin, the xylooligosaccharide, the erythritol, the inulin, the fructo-oligosaccharide, the hericium erinaceus powder, the fucoidin and the at least one fruit powder are selected from grape powder, passion fruit powder and kiwi fruit powder. The probiotic agent has the effect of inhibiting helicobacter pylori, and a new thought is provided for clinical related auxiliary treatment of helicobacter pylori infection.

The application discloses a plant lactobacillus strain and application thereof, and belongs to the technical field of microorganisms. The preservation number of the strain is CGMCC No. 33864. The strain has good tolerance to gastrointestinal juice and bile salts and has no hemolytic activity. Concentrated cell-free supernatant prepared from the strain can inhibit salmonella, including inhibiting the growth of salmonella, killing bacteria, inhibiting or removing biofilm. Animal experiments show that the strain and the concentrated cell-free supernatant thereof can prevent salmonella infection, alleviate weight loss caused by infection, maintain intestinal barrier integrity, reduce the level of pro-inflammatory factors, alleviate tissue damage, improve the expression of colon tight junction proteins and mucin, promote the generation of short-chain fatty acids, and restore the intestinal flora structure. The application further provides a microbial preparation containing the strain and / or the concentrated cell-free supernatant thereof. The strain and the microbial preparation can be used for preparing products for resisting salmonella, preventing salmonella infection or improving intestinal health.

The invention discloses a leavening dough growth-promoting lactobacillus strain KUST4216 for shortening food fermentation time and producing p-cresol at high yield and application of the leavening dough growth-promoting lactobacillus strain KUST4216. The strain is classified and named as Levibacillus zyma KUST4216; the preservation number of the strain is GDMCC NO: 65660. The content of p-cresol in fermentation liquor is larger than or equal to 5 mg / kg after acid bamboo shoots are fermented by the strain for 7 days; after the brine is fermented for 4 to 5 days, the content of p-cresol is 15.5 to 22 mg / kg; the content of p-cresol in the fish dices fermented for 5 days is 5-6 mg / kg, the fermentation effect reaches the content of p-cresol obtained after fermentation of an existing natural fermentation method for 1 month, and the fermentation speed is effectively shortened.

The present invention relates to a novel Lactobacillus marzei CJST01 strain having excellent steviol glycoside transglycosylation activity, and a method for producing a steviol glycoside using the same. Compared with the known Lactobacillus margaritae DSM20444 strain capable of generating the steviol glycoside transglycosylation effect, the novel Lactobacillus margaritae CJST01 strain has excellent steviol glycoside transglycosylation activity, so that the enzyme reaction time in the production process is shortened. The steviol glycosides produced by using the strain have the advantage of a better taste quality or flavor than alpha-1, 4-linked steviol glycosides and rebaudioside M. In addition, the transglycosylated rebaudioside A produced by using the Lactobacillus margaritae CJST01 strain has a reduced foreign taste and flavor, and excellent solubility.

The present invention discloses a kühwein-like Lactobacillus and its application, belonging to the field of microbial technology. Lactobacillus kefiranofaciens ) strain number 2503, deposited with the General Microbiology Center of the China National Center for Microbiological Culture Collection under the accession number CGMCC No. 33828. The kumiss-like Lactobacillus provided by the present invention has strong acid and bile salt tolerance, antioxidant and free radical scavenging properties, and can colonize the intestines, increasing the abundance of beneficial bacteria and reducing the abundance of pathogenic bacteria. It has excellent preventive and therapeutic effects on inflammatory bowel disease.

The present invention relates to novel strains of Lactobacillus genus having extended shelf life properties, i.e., capable of extending the shelf life of food products (e.g., fermented milk products) at room temperature without severely impairing the antimicrobial, antifungal and / or anti-yeast effect ability of said strains when added to such products. According to another aspect, the present invention relates to an antimicrobial, antifungal or anti-yeast composition. According to yet another aspect, the present invention relates to a food product. According to another aspect, the present invention relates to a method for manufacturing a food product. According to another aspect, the present invention relates to the use of Lactobacillus strains for providing antifungal, antimicrobial and / or anti-yeast effects, for example in fermented milk products.

The present invention relates to a composition, which contains lactobacillus and lactobacillus, wherein the number of viable lactobacillus in the composition is not less than 1×10 6 CFU, the composition contains 1×10 6 ~1×10 10 The composition of the present invention can be used to treat and / or prevent vaginal infections such as bacterial vaginosis and aerobic bacterial vaginitis, and can be used in the pharmaceutical field.

The present invention relates to Lactobacillus paracasei HH20 MXS_B2_71_3 strain DSM 34860 and / or Lactobacillus rhamnosus HH03 OB-Lb-0655 strain DSM 34859, in the form of viable cells and / or non-viable cells and / or cell fragments and / or as fermentation broth, or combinations thereof, for use as a medicament, preferably for use as a medicament in one or more human and / or animal subject; as well as oral care compositions, methods and kits comprising said species.

The present application belongs to the field of microbial technology, and particularly relates to a lactobacillus LS.1 and application thereof. Lentilactobacillus sunkii The lactobacillus sunkii subsp. LS.1 is acid-resistant, can produce acid quickly, has high acid accumulation, and can inhibit the growth of spoilage bacteria, and is used for fermenting crystal leek, and shows excellent color protection, crispness preservation and flavor improvement effects. The crystal leek product fermented by adding the lactobacillus LS.1 has uniform and transparent white scales on the inside and outside, uniform color without blackening and darkening, and no biological membrane is produced; the pickled leek has pure and mellow flavor, no pungent and irritating smell, no peculiar smell, sweet taste is dominant, and sour and salty tastes are coordinated; the product crispness can be better ensured, the product shelf life quality can be ensured to be stable without swelling under the condition of not using preservatives, the product quality is comprehensively improved, and the fermentation process control is convenient and simple, and the scale industrialization technology popularization can be realized.

The present invention relates to a skin-protecting composition having an excellent effect on the improvement of skin damage caused by fine dust, ultraviolet rays, harmful pathogenic bacteria, and dry environments.

The application discloses a kind of enzyme processing combination liquid fermentation production brewing type tobacco flavor agent's method, comprising the following steps: S1, cut tobacco is mixed with sorghum powder, after adding distilled water obtains tobacco-sorghum liquid medium;S2, yeast strain is inoculated to YPD culture medium and is cultivated, obtains yeast bacterial liquid;And / or lactobacillus strain is inoculated to MRS culture medium and is cultivated, obtains lactobacillus bacterial liquid;S3, configuration enzyme preparation solution, enzyme includes one or more of amylase, flavourzyme and saccharifying enzyme;S4, enzyme preparation solution is added to tobacco-sorghum liquid culture medium;S5, the yeast bacterial liquid and / or lactobacillus bacterial liquid of S2 is inoculated to the culture medium of S4 and is cultivated, obtains fermentation liquid flavor medium;S6, fermentation liquid flavor medium is freeze-dried, obtains tobacco flavor agent.The brewing type flavor agent of the application is prepared based on microbial fermentation technology, process is simple, condition is mild, cost is low, green environmental protection, improve the economic benefit of low quality cigarette.

The present invention to the identification of a novel isolated bacterial strain, the Limosilactobacillus reuteri strain which is characterized by a naturally occurring overproduction of riboflavin (vitamin B2) compared to other known strains of lactobacilli. Said strain of the Limosilactobacillus species is deposited under accession number LMG P-32020. In a further aspect, also the uses of said L. reuteri strain are disclosed herein. In particular, the use of said strain in food and feed industry, human and veterinary health, large-scale vitamin production, cosmetics and consumer care products is disclosed.

The present invention is related to at least one isolated bacterial strain selected from at least one of the species selected from the group comprising or, alternatively, consisting of: i) Lactobacillus plantarum, ii) Lactobacillus acidophilus, and iii) Lactobacillus crispatus, or mixtures of said at least one isolated bacterial strain thereof, for use in a method of metals gut microbial bioremediation. Preferably, said metals involved in the gut microbial bioremediation are heavy metals, which are selected from the group comprising or, alternatively, consisting of Ag, Be, Ba, Cd, Cr, Mn, Hg, Pb, Cu, V, and As preferably from Cd, Cr, Hg, and Pb; or Al, or mixtures thereof. In particular, said at least one isolated bacterial strain belonging to the specie i) Lactobacillus plantarum is selected from the group comprising or, alternatively, consisting of Lactiplantibacillus plantarum 476LL 20 bi LP01 (LMG P- 21021), Lactiplantibacillus plantarum 776 / 1 bi LP02 (LMG P-21020), and Lactiplantibacillus plantarum LP14 (DSM 33401) or mixtures thereof, said at least one isolated bacterial strain belonging to the specie ii) Lactobacillus acidophilus is selected from the group comprising or, alternatively, consisting of Lactobacillus acidophilus LA02 (DSM 21717), and Lactobacillus acidophilus LA06 (DSM 23033), and said at least one isolated bacterial strain belonging to the specie iii) Lactobacillus crispatus is identified as Lactobacillus crispatus LCR04 (DSM 33487). Furthermore, the present invention regards a mixture comprising at least one isolated bacterial strain as above indicated, as well as a composition comprising said mixture, for use in a method of metals gut microbial bioremediation, wherein said metals involved in the gut microbial bioremediation are heavy metals, which are selected from the group comprising or, alternatively, consisting of Ag, Be, Ba, Cd, Cr, Mn, Hg, Pb, Cu, V, and As preferably from Cd, Cr, Hg, and Pb; or Al, or mixtures thereof and in the prevention and or reduction of the harmful effects of heavy metals on gut health.

The present invention relates to novel strains of Lactobacillus genus having extended shelf life properties, i.e., capable of extending the shelf life of food products (e.g., fermented milk products) at room temperature without severely impairing the antimicrobial, antifungal and / or anti-yeast effect ability of said strains when added to such products. The invention also relates to methods of producing such novel strains, in particular to methods of producing such novel strains via adaptive evolution.

The invention discloses a fruit and poultry circulating planting and breeding method using a spring and autumn greenhouse, and relates to the technical field of agricultural ecological planting and breeding. According to the method, the neutral period of winter crop rotation of fruit trees such as grapes, peaches and cherries planted in spring and autumn sheds is utilized; a closed-loop circulation mode of combining planting and breeding of fruits and poultry in the greenhouse in winter and spring is constructed, wherein the closed-loop circulation mode comprises the steps of preparation of compound bacteria, treatment of pruned branches of fruit trees, film mulching and constant-temperature mixed fermentation of small piles, mixing and feeding of fermented materials and conventional materials, piling of poultry manure and pruned waste, fermentation and returning to the field. According to the method, a production mode of combining fruit and poultry breeding is utilized, two self-preserved lactobacillus strains are used, crushed branches of fruit trees are subjected to mixed fermentation in a shed by adopting a small pile film covering mode, after fermentation is completed, the lactobacillus strains are added into feed in proportion, and finally poultry guano and the crushed branches of the fruit trees in the feeding process are piled up among rows of the fruit trees and fermented again. And finally, waste recycling in facility fruit poultry production is achieved, comprehensive economic benefits are remarkably improved, adaptability is high, and application and popularization are easy.

The invention discloses lactobacillus paracasei AUQAVATE-5, and the preservation number of the lactobacillus paracasei AUQAVATE-5 is CGMCC (China General Microbiological Culture Collection Center) No.36510. The lactobacillus paracasei The invention also discloses a method for preparing the camellia oil by using the lactobacillus paracasei AUQAVATE-5. The invention also discloses an application of the lactobacillus paracasei AUQAVATE-5 in preparation of a skin repair product. The invention also discloses an application of the lactobacillus paracasei AUQAVATE-5 in fermentation of oils to increase the content of monoglyceride. According to the invention, the camellia oil is directly fermented by using a single lactobacillus strain so as to increase the content of monoglyceride and enhance the repairing function, the process is simple, the strain is safe, and the method is easy to control and realize large-scale production; monoglyceride is increased to an effective functional concentration, and active metabolites such as lactic acid and the like are synergistically enriched; food-grade raw materials and safe strains are used in the whole process, and the product is mild.

To provide an antiviral agent containing probiotics as an active ingredient that effectively exerts antiviral effects even in combined infections of viruses and pathogenic bacteria. [Solution] An antiviral agent is used that contains one or more strains of Lactobacillus bacteria having a 16S rRNA gene that is at least 90% identical to the nucleotide sequence shown in Sequence ID No. 1, and that has an effect of enhancing the expression of antiviral factors and / or reducing the expression of downregulatory factors of antiviral factors.

The present disclosure provides isolated Lactobacillus strains, compositions comprising the same, and uses thereof, which can be used for promoting growth and development, enhancing immunity, or promoting intestinal health, etc.

Disclosed are novel Lactobacillus strains, relating to a new Lactobacillus crispatus V435 strain and a new Lactobacillus jensenii V216 strain, and a composition comprising the strains used in the prevention or treatment of vaginitis. The Lactobacillus crispatus V435 strain is capable of producing lactic acid at a high yield, and the Lactobacillus jensenii V216 strain is capable of producing lactic acid and hydrogen peroxide at a high yield. Both strains have an excellent ability to inhibit clinically isolated Gardnerella, clinically isolated Atopobium, and fungi, a good ability to inhibit mixed vaginal pathogenic flora, and can be stably colonized in vaginal environments to become a dominant flora therein. The two strains exhibit a mutually beneficial symbiotic relationship without generating an antagonistic effect, and also exhibit a synergistic effect, resulting in stronger probiotic capabilities than a single dominant strain.

The plant lactobacillus PG410, its application and a method for fermentatively converting ginsenoside Rb1 to prepare pseudo-ginsenoside GD belong to the field of fermentation engineering, and the PG410 strain was preserved in China Center for Type Culture Collection (CCTCC) on April 15, 2025, with a preservation number of CCTCC NO: M2025784. After the PG410 strain is prepared into a bacterial suspension, the bacterial suspension is subjected to fermentation culture together with ginsenoside Rb1 to obtain a fermentation product containing pseudo-ginsenoside GD. In the present application, ginsenoside Rb1 is used as a substrate, and the PG410 lactobacillus strain independently isolated and identified is used to fermentatively convert the ginsenoside Rb1, and pseudo-ginsenoside GD is successfully prepared, which fills the technical blank of bio-fermentatively converting ginsenoside Rb1 to prepare pseudo-ginsenoside GD. The preparation method is green, safe and pollution-free, has the advantages of mild reaction and low cost, and provides a theoretical basis for large-scale preparation of pseudo-ginsenoside GD.

The invention discloses a cat lactic acid bacteria strain and application thereof, and belongs to the field of microbial preparations. According to the invention, a cat-source probiotic strain, namely pediococcus acidilactici G91, with excellent characters is screened from healthy kittens. The strain not only is subjected to acid-resistant and cholate-resistant severe digestive tract environment simulation screening, but also shows excellent self-aggregation capability, surface hydrophobicity, cell adhesion capability, antibacterial capability and other core probiotic characteristics. Further biological identification and hemolytic property and drug sensitivity determination prove that the strain is safe pediococcus acidilactici which is non-hemolytic and sensitive to antibiotics, G91 can promote growth and development of seedlings, improve intestinal barriers and functions, regulate intestinal flora and immune systems and effectively resist salmonella constant value and infection, and the strain has excellent probiotic performance and can be used for preparing the feed additive. The strain is an ideal strain resource for developing a micro-ecological preparation for cats, and provides a safe and efficient novel micro-ecological product and a technical scheme for healthy breeding and disease prevention of pet cats.

The application provides a composition containing lactobacillus, a preparation method and use thereof, and relates to the technical field of microorganisms; the composition contains lactobacillus and a stabilizer, and the stabilizer contains silk fibroin, fructooligosaccharide and an antioxidant. The water activity of the lactobacillus composition prepared by a suitable method is controlled to be less than or equal to 0.15, and the activity of the lactobacillus strain can be maintained for a long time under cool conditions of not more than 20 DEG C, the decay rate of the live bacteria is significantly reduced, the defects of the prior art, such as the need of 2-8 DEG C or below low-temperature refrigeration for the bacteria powder and the short storage shelf life, are solved, the risk of the influence of factors such as transportation and storage environment on the product quality is reduced, and the composition is more suitable for commercialization.

The present invention relates to a composition for preventing, ameliorating or treating cognitive dysfunction or Alzheimer's disease comprising, as an active ingredient, Lactobacillus fermentum SRK414 strain which has accession number KCTC13687BP. The strain of the present invention is excellent in reducing barrier permeability and reducing amyloid beta and tau proteins and has an excellent effect in improving cognitive function, and accordingly, the strain can be useful for a food and therapeutic agent for same purposes.

The present invention discloses a method for preparing fish collagen peptides by enzymatic hydrolysis after biological fermentation, and relates to the field of biotechnology. The preparation method of the fish collagen peptide comprises the following steps: (1) adding an extractant to fish tissue for extraction, filtering, and obtaining a filtrate; (2) adding a carbon source to the filtrate to obtain a fermentation medium; (3) inoculating a plant lactobacillus strain on a seed culture medium, culturing on a shaking table, and obtaining a seed liquid; (4) inoculating the seed liquid into a fermentation medium, and fermenting and culturing; (5) first adding an enzyme activator, then adding an enzymolysis agent for enzymatic hydrolysis, inactivating the enzyme, centrifuging, and drying to obtain fish collagen peptide powder; the enzyme activator described in step (5) is a fungus polysaccharide, oligomannose, and raffinose. The preparation method of the present invention ensures that the prepared fish collagen peptide has high quality and good antibacterial effect, can effectively improve symptoms such as skin sagging, dull color, greasy, and freckles, and has good application prospects.

A group of microorganisms, composed of Lactobacillus sp. strain K03D08, Bacillus sp. strain K03B01 and Kazachstania sp. strain K03K02G, which allows the hydrolysis of casein in different dairy products and the production of short-chain fatty acids and hydroxylated short-chain fatty acids; a process for obtaining a casein-free dairy derivative and enriched in short-chain fatty acids and hydroxylated short-chain fatty acids using the aforementioned microorganisms; compositions containing the microorganisms; and the production method of each of the microorganisms.

The present invention provides probiotic compositions and methods for improving animal health. The probiotic compositions include one or more isolated strains of Lactobacillus reuteri which colonizes the gastrointestinal tract to increase the health of an animal, including to alleviate the effects of chronic alcohol consumption, leaky gut, increased intestinal permeability and inflammation and treat or prevent alcohol-associated intestinal dysbiosis, leaky gut, increased intestinal permeability and inflammation, including intestinal inflammation associated with inflammatory bowel disease.

The present invention relates to a mixture of microorganisms comprising a strain of Lactobacillus reuteri and a strain of Lactobacillus salivarius, its use in preparing an additive or food product for animal use and in preventing or treating necrotic enteritis.

The application provides a method for regulating lipid absorption, a composition and application thereof. The present inventors have been committed to the research on the correlation between diet and metabolism, and found in the previous research that compared with before diet restriction, re-feeding after diet restriction can significantly increase the body fat content. Further research shows that the composition of intestinal flora during normal diet after diet restriction changes significantly, and the proportion of lactobacillus increases significantly; high-protein diet after diet restriction can significantly inhibit the increase of the proportion of small intestinal lactobacillus, and the diversity of flora is significantly increased. Clearing the intestinal flora can effectively inhibit the increase of body fat caused by re-feeding after diet restriction. The present inventors have also found that a five-compound combination of a specific lactobacillus strain can significantly increase lipid absorption and fatty acid uptake of white adipose tissue.