36 results about "Lactococcus" patented technology

The invention discloses a compound probiotic preparation for breeding macrobrachium rosenbergii as well as a preparation method and application of the compound probiotic preparation, and relates to the technical field of microorganisms, the compound probiotic preparation comprises the following active strains: Lactococcus gasseri, Bacillus subtilis and Nitrobacter winogradski, and the compound probiotic preparation comprises the following active strains: Lactococcus gasseri, Bacillus subtilis and Nitrobacter winogradski, and the compound probiotic preparation comprises the following active strains: Lactococcus gasseri, Bacillus subtilis and Nitrobacter winogradski. Wherein the preservation number of the lactococcus format is CGMCC (China General Microbiological Culture Collection Center) No.31024. According to the physiological requirements of different development stages of the Z1-Z4 stage and the Z5-P1 stage of larvae, 2: 1 and 2: 1: 1 bacterial strains are adopted for staged accurate addition respectively, meanwhile, artificial seawater of a specific formula is matched, baits such as fairy shrimps and egg custard are quantitatively fed according to the development stage, key water quality indexes such as dissolved oxygen, ammonia nitrogen and nitrite in a water body are strictly regulated and controlled, and the quality of the larvae is improved. A green seedling raising technical system integrating probiotic micro-ecological regulation and control, precise nutrition supply and water quality management is formed, and finally the effects of improving the survival rate of larvae, reducing the metamorphosis rate, promoting growth and development and replacing antibiotics for use are achieved.

The application provides a lactococcus lactis, a compound dairy product fermenting agent and application thereof, the lactococcus lactis has the functions of sweetening and flavoring, and is classified and named as lactococcus lactis Lactococcus lactis The strain has significant sweetening and flavoring characteristics, exhibits strong fructo-oligosaccharide (FOS) and acetaldehyde generation capacity in the fermentation process, can provide endogenous sweet taste and aroma flavor substances for fermented milk, and significantly improves the taste and flavor of the fermented milk.The lactococcus lactis C15 is compounded with lactobacillus casei AU9077 and lactobacillus rhamnosus AU9260 to obtain a compound dairy product fermenting agent, which has a significant synergistic effect in releasing fructo-oligosaccharide, continuously provides stable endogenous sweetening effect for fermented milk, improves the quality of dairy products, and meets the needs of consumers for healthy and flavored dairy products.

The present invention relates to a lactic acid bacterial strain, e.g., a Lactococcus strain, having increased resistance to bacteriophage infection, a method for producing a lactic acid bacterial variant strain, e.g., a Lactococcus variant strain; compositions comprising such strains, and their use as starter cultures during fermentation or as host cells in the production of biomolecules.

The invention provides a pediococcus acidilactici strain FSE3 with high phenyllactic acid yield and application of the pediococcus acidilactici strain FSE3, and belongs to the technical field of functional microorganisms. The pediococcus acidilactici strain FSE3 for producing phenyllactic acid is screened from a dreg vinegar fermentation system, and the content of phenyllactic acid produced by metabolism of the strain FSE3 is 2.1 g / L; when the strain is applied to fermentation of the dregs vinegar, the content of phenyllactic acid in the dregs vinegar is remarkably increased, the flavor and quality of the dregs vinegar can be greatly improved, and a new way is provided for development of vinegar or other fermentation products.

An object is to provide a joint function-improving composition which is useful for prevention or treatment of various arthropathies such as osteoarthritis including knee osteoarthritis as a typical example and rheumatoid arthritis because the composition has an action of promoting growth of chondrocytes and an action of suppressing the production of an inflammation factor, a cartilage matrix degradation factor, a pain factor or a neuronal outgrowth factor by synoviocytes and to provide a joint function-improving product containing the composition such as a food or a drink, feed and a medicine. A joint function-improving composition containing bacterial cells and / or a culture of a bacterium belonging to genera Lactobacillus, Lactococcus, Streptococcus or Bifidobacterium and a joint function-improving agent, a joint function-improving food or drink, a joint function-improving nutritional composition, joint function-improving feed or a joint function-improving pharmaceutical agent which is characterized by containing the joint function-improving composition.

The application belongs to the technical field of biological gene engineering, and discloses a lactococcus lactis carrier oral vaccine for producing enterotoxigenic escherichia coli F18 pilus type and application. Four lactococcus lactis antigen surface display strains are prepared, and are mixed to perform oral immunization. The oral immunization mode is convenient to operate, avoids the stress reaction caused by injection immunization on animals, and greatly improves the immunization effect, so that the diarrhea caused by enterotoxigenic escherichia coli on piglets can be effectively prevented. 50 The application is an oral escherichia coli vaccine, and mouse immunization challenge experiment shows that all the mice can survive under the challenge dose of LD , and piglet immunization challenge experiment shows that the piglets can be 100% protected from diarrhea, which shows that the immunization group has effective mucosal immune protection ability.

This invention discloses a primer-probe combination for detecting multiple types of Lactobacillus and its applications, belonging to the field of biotechnology. The primer-probe combination includes a primer-probe combination for detecting *Lactobacillus casei*, a primer-probe combination for detecting *Lactobacillus paracasei*, and a primer-probe combination for detecting *Lactobacillus rhamnosus*. The primer-probe combination of this invention can be used for both singleton and multiplex PCR detection, and can accurately detect *Lactobacillus casei*, *Lactobacillus paracasei*, and *Lactobacillus rhamnosus*, enabling the authentication of products containing Lactobacillus. This invention provides a more convenient method for detecting *Lactobacillus casei*, *Lactobacillus paracasei*, and *Lactobacillus rhamnosus*.

The invention belongs to the technical field of medicines, and particularly relates to lactobacillus rhamnosus for relieving acute alcoholic liver injury as well as a metagen and application of the lactobacillus rhamnosus. The lactobacillus rhamnosus L11-4 strain is preserved in the China Center for Type Culture Collection on August 18, 2025, and the preservation number of the lactobacillus rhamnosus L11-4 strain is CCTCC (China Center for Type Culture Collection) NO: M 20251834. The strain and the metagen thereof can significantly improve pathological symptoms of mice with acute alcoholic liver injury, and have the effects of reducing the levels of ALT, AST, TC, TG and LDL-C in serum of the mice with acute alcoholic liver injury, increasing the level of HDL-C, and regulating abnormal blood lipid level of the mice caused by acute alcohol; the activity of antioxidant enzymes in the liver is improved, and the lipid peroxidation level is reduced; in addition, the ethanol dehydrogenase activity of the liver can be improved, and the ethanol metabolism capability is enhanced. Therefore, the strain and the metagen thereof have wide application prospects in prevention or treatment of acute alcoholic liver injury.

This invention relates to the field of microbial directed fermentation processing technology for yak milk fat products, and discloses a compound microbial agent for yak butter fermentation and its application. The compound microbial agent includes *Lactococcus gasseri* (…). Lactococcus garvieae CGMCC No. 32756, Enterococcus faecium ( Enterococcus faecium CGMCC NO.36378 and Kluyveromyces martensii ( Kluyveromyces Marxian (CGMCC NO.39019) All three strains exist in live form. This invention also discloses a method for preparing the composite microbial agent, a method for fermenting yak ghee using the composite microbial agent, and the resulting fermented yak ghee. The three strains possess environmental tolerance and single-strain growth characteristics suitable for optimizing the synergistic fermentation process of yak ghee; the interaction of the three strains can enhance the growth performance of the strains. Inoculating the composite microbial agent into yak milk fat substrate for fermentation can improve the flavor of yak ghee, reduce acid value, peroxide value, and biogenic amine accumulation, and improve the controllability of the yak ghee fermentation process and the stability of product quality.

The invention discloses a multi-bacteria enzyme composition for water purification treatment and application, and relates to the technical field of water purification. The microbial agent is prepared from the following components in parts by weight: 15 to 30 parts of rhodopseudomonas palustris, 15 to 30 parts of bacillus subtilis, 25 to 35 parts of serratia marcescens, 25 to 35 parts of denitrifying pseudomonas, 25 to 35 parts of lactic acid coccus, 25 to 35 parts of bacillus amyloliquefaciens and 25 to 35 parts of rhodotorula benthica. The synergistic effect of the flora can inhibit the outbreak of harmful algae, promote the growth of beneficial algae, improve the flocculation performance of a water body and effectively improve the transparency. Meanwhile, the composition has a remarkable removal effect on key pollution indexes such as ammonia nitrogen, COD (Chemical Oxygen Demand), BOD (Biochemical Oxygen Demand), suspended solids and total phosphorus, so that the systematic repair of the water body is realized.

[Problem] To isolate and identify novel Lactococcus gasseri, and to provide an effective means for preventing diseases in which said Lactococcus gasseri is used as a pathogenic bacterium. [Solution] Provided is an inactivated vaccine preparation and the like against fish streptococcosis that uses Lactococcus gasseri as a pathogenic bacterium, said inactivated vaccine preparation containing inactivated cells of Lactococcus gasseri that are negative in agglutination against type I serum and type II serum in a viable state. It is possible to effectively prevent the occurrence, propagation, and propagation of novel streptococcosis that cannot be prevented by conventional inactivated vaccines against Lactococcus gasseri.

The invention discloses application of lactococcus gasseri ZB15 in degradation of kitasamycin, and belongs to the technical field of microorganism application. The invention discovers and verifies that the lactococcus gasseri ZB15 strain has the capability of efficiently degrading kitasamycin for the first time. Specific experimental data show that the strain can maintain growth in a culture medium containing kitasamycin with a gradient concentration of 0-6 [mu] g / mL, and shows good tolerance. High performance liquid chromatography analysis proves that in a set culture period, the removal effect of the strain on kitasamycin mainly depends on a biodegradation effect instead of a pure adsorption effect. Furthermore, the influence of key parameters such as inoculum size, initial concentration, temperature and pH on the degradation efficiency is systematically researched, and the degradation characteristic and the optimal working window of the kitasamycin degrading bacteria are completely analyzed, so that a microbial resource with definite performance is obtained, and the blank of lacking of safe and efficient kitasamycin degrading bacteria in the prior art is filled.

The invention discloses a method for improving the quality of sugarcane tip silage through lactic acid bacteria-saccharomycetes synergistic fermentation. The method comprises the following steps: (1) preparing silage raw materials; (2) preparing bacterial suspension of lactic acid bacteria and saccharomycetes; and (3) preparing and storing the silage. According to the method, based on the high-sugar raw material characteristic of sugar cane tips, lactic acid bacteria and saccharomycetes are added to synergistically regulate and control the quality of the sugar cane tip silage, and lactic acid bacteria (lactobacillus or lactococcus and leuconostoc) and saccharomycetes (candida boidinii and pichia kudriavzevii) are used for synergistically anaerobic fermentation in the silage process, so that the quality of the sugar cane tip silage is improved. The substrate sugar is decomposed to generate a large amount of lactic acid, and the pH value of the feed is effectively reduced, so that the growth of harmful microorganisms is inhibited, the generation of ethanol is reduced, more nutritional ingredients are retained, and the quality of the sugar cane tip silage is further improved.

The invention discloses an indoor cultivation method for increasing the survival rate of larvae and juveniles of horse mackerels, and relates to the technical field of aquaculture. Pretreated rotifers, shadberry fruit extracts and 2, 4 '-dihydroxychalcone are added in the early larva fish breeding stage and the later larva fish breeding stage, active ingredients such as gulcomannan, proline, chlorogenic acid and potentilla discolor extracts are added in the juvenile fish breeding stage, and meanwhile environmental factors such as illumination and sound wave stimulation are regulated and controlled, so that the juvenile fish breeding efficiency is improved. The survival rate of the horse mackerels and the capability of resisting infection of lactococcus gasseri and vibrio anguillarum can be effectively improved, the investment of the breeding cost is reduced, and the used baits are simple, easy to obtain and simple to prepare.

The invention relates to an antibacterial peptide TroLEAP2-21 and application of the antibacterial peptide TroLEAP2-21 in preparation of products for resisting bacteria and maintaining fish tissue integrity, and belongs to the technical field of biological polypeptides, and the amino acid sequence of the antibacterial peptide is shown as SEQ ID NO.1. The invention also provides an application of the trachinotus ovatus antibacterial peptide TroLEAP2-21 in preparation of antibacterial products, and the bacteria are lactococcus gasseri and staphylococcus epidermidis. The antibacterial peptide TroLEAP2-21 can change the permeability of a bacterial cell membrane, induce depolarization of the bacterial cell membrane, degrade bacterial genome DNA (Deoxyribonucleic Acid) and cause bacterial morphological change, so that an antibacterial effect is achieved.

This invention discloses a walnut oil-based yogurt with a milk skin and its preparation method, belonging to the field of dairy product technology. The walnut oil-based yogurt contains the following ingredients in parts by weight: 100 parts fresh milk, 3-7 parts walnut oil, 0.5-1.5 parts enzymatically hydrolyzed lecithin, and may also contain 4-8 parts protein powder, 6-10 parts cheese powder, 4-8 parts egg yolk powder, and 5-7 parts white sugar. The preparation method includes: heating the fresh milk and adding protein powder, cheese powder, and other ingredients; heating again and adding the remaining white sugar; emulsifying the walnut oil and lecithin at 55-65℃; homogenizing and sterilizing; cooling to 40-45℃ and inoculating with *Lactobacillus casei* and *Lactococcus lactis* subsp. *lactococcus*; fermenting at 30-35℃ for 10-14 hours, and then refrigerating at 2-6℃ for 16-24 hours to form a milk skin layer. The yogurt prepared by this invention has a unique milk skin layer, a rich taste, and high nutritional value.

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).

Compositions and methods for treating or reducing the severity or likelihood of occurrence of a parasitic worm or helminth infection in a subject are described. The methods include administering to the subject a therapeutically effective amount of a recombinant bacterium expressing a crystal protein such as a Bacillus thuringiensis crystal protein (Cry). The crystal proteins may be full length, truncated, variant, or sub-variant Cry proteins. Examples of crystal proteins include Cry5B, Cry21, Cry14A, Cry6A, and Cry13A. The recombinant bacterium may be, for example, a Bacillus subtilis or other Gram-positive bacterium, for instance, a lactic acid fermenting bacterium such as Lactococcus or Lactobacillus. Related compositions and recombinant microorganisms are also described.

To provide agents and compositions for improving mucociliary clearance that can be easily taken orally as food and beverage, and to provide foods and beverages containing such compositions.SOLUTION: The above problems have been solved by using Lactococcus lactic acid bacteria as an active ingredient in a mucociliary clearance enhancer or a food or beverage composition for enhancing mucociliary clearance. In particular, the above problems have been solved by using a lactic acid bacterium belonging to Lactococcus lactis subsp. lactis, with accession number NITE BP-01694 at the National Patent Microorganisms Depositary (NPMD) of the National Institute of Technology and Evaluation (NITE), as an active ingredient in a mucociliary clearance enhancer or a food or beverage composition for enhancing mucociliary clearance.SELECTED DRAWING: Figure 1

The invention discloses lactococcus lactis CCFM1519 capable of converting EGCG (epigallocatechin gallate) to generate high-activity substances and enhance fatigue resistance, and belongs to the technical field of microorganisms. The lactococcus lactis subsp.lactis CCFM1519 obtained by screening can promote the application of EGCG (epigallocatechin gallate) effect exertion, and the application is specifically reflected in that (1) EGCG is fermented to generate 5-(4-hydroxyphenyl) valeric acid and 4-hydroxybenzoic acid with higher activity; (2) the body behavioral memory level is improved; (3) the accumulation of body serum metabolites (BLA, BUN, MCT4 and LDHB) is reduced; (4) the anti-oxidation (SOD, GSH-PX and MDA) capability of the body is improved; and (5) the expression of body fatigue related genes (Nrf2, HO-1, BDNF, TrkB, DRD1 and TPH) is improved. Therefore, the lactococcus lactis subsp. Lactis CCFM1519 has a huge application prospect in products containing EGCG (epigallocatechin gallate).

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 present application relates to a kind of soy cheese ferment with the function characteristics of removing fishy smell and enhancing flavor and its application.The soy cheese ferment of the present application includes a kind of ferment Pichia RS-13 (preservation number: CCTCC NO: M 2020964) and lactococcus FR23 (preservation number: CCTCC NO: M 20242058);The present application utilizes the complement of different strains in weakening bean fishy smell and enhancing milk aroma, fruit aroma flavor intensity and other aroma-producing performance, to make the type, content and sensory evaluation result of key aroma component in fermented soy cheese as main index, utilize the strain combination after compounding can achieve the purpose of removing fishy smell and enhancing flavor complementary advantage, flavor optimization.The soy cheese ferment of the present application is prepared, and soy cheese milk aroma, fruit aroma are prominent, and bean fishy smell is reduced, and sensory performance is good and stable, and thus the flavor of fermented soy cheese product produced is better, and the overall sensory acceptance and flavor quality of fermented soy cheese are improved.

The present invention relates to a method for transforming a strain of the Lactococcus genus through natural competence. The present invention further relates to strains obtained or obtainable by said method. The present invention also relates to a method for identifying a strain of the Lactococcus genus which is transformable through natural competence.

The invention provides a konjac glucomannan-based preservative. The konjac glucomannan-based preservative is prepared from the following raw materials: konjac glucomannan, pullulan, tea polyphenol, nisin, 0.6 to 1 part of epsilon-polylysine and glycerol. The konjac glucomannan-based preservative prepared according to the limited preparation method can form a coating protection layer on the surface of the euphausia superba, so that the protease activity of the euphausia superba body can be effectively inhibited, the antioxidant and antibacterial effects are improved, and the preservation time is prolonged.

Compositions comprising a plurality of live Lactococcus lacticlactis bacteria and one or more compounds selected from δ-tocotrienol (δTE), γ-tocotrienol (γTE), and / or δTE-13′-carboxychromanol (δTE-13′-COOH, abbr. δTE-13′), and to methods for treating colitis and / or preventing colon cancer live with the novel compositions are disclosed.

This invention relates to a recombinant *Lactococcus lactis* microcapsule, its preparation method, and its applications, belonging to the field of genetic engineering. To address the technical problems of low safety, high side effects, unstable efficacy, and insufficient targeting in existing methods for treating or alleviating inflammatory bowel disease (IBD), this invention provides a recombinant *Lactococcus lactis* microcapsule. By integrating a fusion gene encoding catalase and superoxide dismutase, a recombinant *Lactococcus lactis* with antioxidant function is constructed. The recombinant *Lactococcus lactis* is then coated with a mucosa-adhesive chitosan and sodium alginate composite nanomaterial to obtain a microcapsule with antioxidant enzyme expression capabilities and a nano-protective coating. The recombinant *Lactococcus lactis* microcapsule provided by this invention can enhance the activity and bioavailability of orally delivered substances under the harsh acidic environment and complex physiological barriers of the gastrointestinal tract, providing a new strategy and experimental evidence for the clinical prevention and treatment of IBD.

The invention discloses a primer probe combination for detecting various caseobacteria and application of the primer probe combination, and belongs to the technical field of biology. The primer and probe combination comprises a primer and probe combination for detecting casei casei, a primer and probe combination for detecting casei paracasei and a primer and probe combination for detecting casei rhamnosus. The primer probe combination disclosed by the invention can be used for single PCR (Polymerase Chain Reaction) detection, also can be used for multiple PCR detection, and can be used for accurately detecting the casei cheese, the casei paracasei and the casei rhamnosus so as to realize authenticity identification of a product containing the casei cheese. The invention provides a more convenient method for detecting the casei casei, the casei paracasei and the casei rhamnosus.

The application discloses a fermentation method for high-yield hyaluronic acid, and belongs to the technical field of microbial fermentation. szhasABC The method adopts recombinant lactococcus carrying a gene cluster from streptococcus zooepidemicus as a production strain, externally adds leech-derived hyaluronidase in a fermentation process, and dynamically controls fermentation temperature (30-37 DEG C). The strategy ingeniously couples the biosynthesis of HA with controllable enzymolysis process, effectively releases the feedback inhibition of high-molecular-weight HA capsule on cell growth, and significantly improves the yield. Meanwhile, through accurate adjustment of process parameters, precise customization of product molecular weight is realized. Experimental results show that, by using the method, the yield of hyaluronic acid can reach 4.6 g / L at most, the molecular weight can be regulated in the range of 0.4 kDa to 850 kDa as required, and the deviation rate is less than 5%. The application does not need to perform complex gene editing on the host, does not depend on the preservation of specific engineering strains, has the advantages of high safety, simple process, low cost, strong controllability and the like, and is suitable for the large-scale production demand of different specifications of hyaluronic acid in the fields of food, cosmetics and medicine.

The present invention relates to a composition comprising Lactococcus strains. The invention also relates to a culture comprising Lactococcus strains and use of Lactococcus strains as a culture or as part of a co-culture for fermentation. The present invention also relates to a fermented plant protein, a composition comprising a plant protein and Lactococcus and a method of producing the fermented plant protein or composition. The invention also relates to a food product comprising the fermented plant protein or composition.

The present disclosure is a screening procedure that allows for the identification of inhibitors of cell envelope protease (CEP) in pathogenic bacteria by the use of lactic acid bacteria (LAB). In some embodiments, a screening platform can be used to screen a library of compounds, thereby generating a high throughput assessment of drug candidates, and it has been demonstrated by example that a single screening of 6808 compounds identifies 20 CEP inhibiting compounds of Lactococcus lactis.