34 results about "Lactococcus cremoris" patented technology

The invention discloses lactococcus gasseri C6a2 and application thereof. The preservation number of the lactococcus gasseri C6a2 is CGMCC (China General Microbiological Culture Collection Center) NO: 31024; the 16S rRNA (ribosomal Ribonucleic Acid) gene sequence of the lactococcus gasseri C6a2 is as shown in SEQ ID NO: 1. The bacterial strain is a macrobrachium rosenbergii intestinal absolute dominant bacterium, has a typical probiotic function, is high in growth speed and activity, can quickly enter a logarithmic phase, has relatively high acid production and acid resistance, can secrete lipase, has relatively high bacteriostatic activity on staphylococcus aureus, aeromonas hydrophila and aeromonas veronii, and can be used for preparing the macrobrachium rosenbergii. The bacterium can be used for preparing a special probiotic preparation for macrobrachium rosenbergii, so that the sustainable development of the macrobrachium rosenbergii industry in China is promoted.

The invention relates to the technical field of fermentation, in particular to a strain of lactococcus gasseri ZB15, an acellular fermentation freeze-dried substance with anti-inflammatory activity and a preparation method of the acellular fermentation freeze-dried substance. The Lactococcus garvieae ZB15 is preserved in the Guangdong Microbial Culture Collection Center, the address is the 5th floor of building 59, No.100 Courtyard, Xianlie Middle Road, Guangzhou, Institute of Microbiology, Guangdong Academy of Sciences, the preservation date is February 27, 2025, and the preservation number is GDMCC No: 65947. The lactococcus gasseri ZB15 disclosed by the invention is prepared into an acellular fermentation freeze-dried substance, and the acellular fermentation freeze-dried substance can improve the body immunity by changing the intestinal microflora structure while relieving and improving enteritis, so that a basis is provided for the preparation of enteritis medicines.

The invention belongs to the field of fermentation, and particularly relates to a complex microbial inoculant, original cheese, processed cheese with a blood sugar reducing function and preparation and application of the complex microbial inoculant. Wherein the processed cheese is prepared by the method comprising the following steps: mixing the components including raw cheese, sugarcane juice, corn oil, casein, concentrated milk protein, blueberry powder, mono / diglycerol fatty acid ester, sodium citrate, sodium tripolyphosphate, sodium hexametaphosphate, salt guar gum, potassium sorbate and water, and then emulsifying to obtain the processed cheese, the sugar cane juice, the corn oil, the casein, the concentrated milk protein, the blueberry powder, the mono / diglycerol fatty acid ester, the sodium citrate, the sodium tripolyphosphate, the sodium hexametaphosphate, the salt guar gum, the potassium sorbate and the water, the original cheese is prepared from a complex microbial inoculant, and the complex microbial inoculant comprises lactococcus lactis bacterial powder, lactococcus lactis subsp. Lactis bacterial powder, lactobacillus delbrueckii subsp. Lactis bacterial powder, lactobacillus plantarum bacterial powder and lactobacillus paracasei bacterial powder. The processed cheese provided by the invention has a better function of controlling blood sugar, and meanwhile, the processed cheese is fine and uniform in texture and has good smearing performance.

The present disclosure is a screening procedure allowing the identification of inhibitors of cell envelope proteases (CEP) in pathogenic bacteria by using lactic acid bacteria (LAB). The screening platform can be used to screen compound libraries, and thus generate a high throughput evaluation of drug candidates, and as exemplified below one screening of 6808 compounds has resulted in the identification of 20 compounds inhibiting the CEP of Lactococcus lactis.

This invention discloses a method for co-culturing giant freshwater prawns (Macrobrachium rosenbergii) with shrimp, grass, and fish based on probiotic regulation, and its application. This invention constructs a three-dimensional ecological system with shrimp as the main body, grass as the protector, and fish as a supplement. Elodea and water spinach purify the water, silver carp and crucian carp decompose uneaten feed and feces, and a compound microbial preparation of Lactococcus gasseri C6a2 regulates water quality, while a biological bottom conditioner improves the bottom sediment, achieving precise ecological regulation of the aquaculture environment. This invention does not rely on chemical agents, effectively inhibits ammonia nitrogen accumulation, reduces disease incidence, and significantly improves the survival rate and size of giant freshwater prawns, achieving a win-win situation for both ecological and economic benefits.

The present invention concerns the field of food products and specifically relates to new strains of Lactococcus cremoris with improved properties. The invention further relates to a composition comprising the Lactococcus cremoris strain, and to a food product, in particular a dairy product and plant based milk products prepared by using the strain. The invention is also extended to the application of the improved Lactococcus cremoris strains in the fermentation of vegetable and fruit matrices.

This invention discloses a *Lactococcus faecium* strain, YS-IM01. This strain can efficiently hydrolyze sheep colostrum proteins and specifically release a large amount of leucine. This invention also provides a polypeptide composition comprising multiple active peptides with potential for muscle synthesis, immunomodulation, and antioxidant activity. This invention further provides a fermented sheep colostrum product obtained by fermenting sheep colostrum with the aforementioned *Lactococcus faecium*. This invention also provides a method for preparing the fermented sheep colostrum product, comprising steps including fermentation, low-temperature vacuum concentration, and vacuum freeze-drying. Simultaneously, this invention also provides a method for preparing a drug using *Lactococcus faecium* and the polypeptide composition to prevent and / or improve age-related muscle loss.

The lactococcus gasseri is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number is CGMCC No.37371, the preservation date is January 13, 2026, the lactococcus gasseri is separated from Guangdong buffalo raw milk and is obtained by directional screening of a butter system, and the lactococcus gasseri is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number is CGMCC No.37371, the preservation number is CGMCC No.37371, and the preservation date is January 13, 2026. The strain is gram-positive hammer-shaped, and has excellent colonial morphology and high biological safety. The invention also discloses a method for preparing fermented butter by using the strain, a leavening agent is prepared through activation, culture, centrifugation and resuspension, then the butter is fermented, and an optimal fermentation process is determined through a single factor experiment and response surface optimization. The content of 2, 3-butanedione in the prepared fermented butter is larger than or equal to 5000 micrograms / kg, the relative content of conjugated linoleic acid is larger than or equal to 0.70%, the acid value is smaller than or equal to 1.35 mg / g, the peroxide value is smaller than or equal to 1.49 mmol / kg, and the fermented butter is rich in flavor and excellent in quality. The fermented butter can be applied to preparation of foods such as cookies and smearing sauce, and the texture, color and flavor of the foods can be remarkably improved.

The invention relates to the technical field of food, and particularly discloses a composition with an anti-helicobacter pylori effect and a preparation method thereof. The preparation method of the composition with the helicobacter pylori resisting effect comprises the following steps: step 1) putting dendrobium officinale, semen raphani, citron and lindera aggregata leaves into water, heating and extracting to obtain a pre-extract; step 2), adding rose kocuria, fermentation lactobacillus mucilaginosus and lactococcus raffinosus into the pre-extract for fermentation to obtain a fermented product; the composition with the helicobacter pylori resisting effect is prepared by the following steps of (1) preparing fermentation broth, (2) preparing fermentation broth, (3) filtering and degerming the fermentation broth to obtain fermentation broth, (4) concentrating and drying the fermentation broth to obtain fermentation powder, and (5) adding lactic acid bacteria powder and fucoidin into the fermentation powder, and uniformly mixing to obtain the composition with the helicobacter pylori resisting effect The composition has the advantage of improving the effect of removing helicobacter pylori in intestines and stomach.

This invention discloses a strain of *Lactococcus gasseri* LG3092 that produces the bacteriocin GarQ and effectively antagonizes multidrug-resistant *Helicobacter pylori*, and its applications. *Lactococcus gasseri* LG3092 was deposited at the Guangdong Provincial Microbial Culture Collection Center on October 30, 2023, with accession number GDMCC No: 63939. Studies have shown that LG3092 has the following beneficial effects: (1) it can produce the bacteriocin GarQ, effectively inhibiting the growth of *Helicobacter pylori* and other common pathogenic bacteria; (2) it has a high survival rate in the stomach, can colonize the stomach, and can compete with pathogenic bacteria for binding sites, effectively reducing the infection rate of *Helicobacter pylori* in the stomach; (3) it can improve the pathological state of the stomach and alleviate inflammation. Therefore, *Lactococcus gasseri* LG3092 has great application potential in the preparation of products for the prevention or treatment of *H. pylori*, especially multidrug-resistant *H. pylori* infection.

The invention relates to the technical field of dairy product processing, in particular to a fried cheese formula and a preparation method thereof, and the fried cheese formula comprises the following components by mass: raw milk subjected to standardization treatment, animal type chymosin, a leavening agent, calcium chloride and edible salt; the animal type chymosin is a mixture of rennase and bovine pepsase according to a mass ratio of 70: 30, the activity of the chymosin is greater than or equal to 890 IMCU / g, the addition amount of the chymosin is 43 g / t, and the chymosin is used for improving the curding efficiency and the structural stability; the leavening agent is lactococcus lactis subsp.cremoris and lactococcus cremoris, the addition amount of the leavening agent is 4D / t, and the leavening agent is used for increasing the flavor and fragrance of the product; the addition amount of the calcium chloride is 70g / t, and the calcium chloride is used for strengthening protein network crosslinking. According to the invention, the raw milk is standardized, so that the quality stability of the product is obviously improved; the thermal stability is optimized, and the eating scene is expanded; and strains capable of generating flavor substances are added, so that flavor levels are rich, the mouth feel is fine and elastic, and the eating experience is upgraded.

The invention belongs to the technical field of traditional Chinese medicine, and particularly relates to traditional Chinese medicine aromatherapy for relieving anxiety and a preparation method thereof. According to the traditional Chinese medicine fermented composition, radix bupleuri, radix paeoniae alba, fructus gardeniae, moutan bark, albizia flowers, fructus lycii, spina date seeds, poria cocos, rhizoma nardostachyos, licorice roots and Chinese dates serve as raw materials and are mixed with deionized water, sterilization is conducted, then lactococcus gasseri, lactobacillus gasseri and lactobacillus pentosus are inoculated, anaerobic fermentation is conducted, and the prepared traditional Chinese medicine fermented composition has the excellent anxiety relieving effect; the traditional Chinese medicine fermentation composition can be applied to preparation of traditional Chinese medicine aromatherapy with the anxiety relieving effect, and the problems that an existing product is poor in anxiety relieving effect and the like can be solved. The preparation method of the traditional Chinese medicine aromatherapy product is easy to operate and suitable for actual industrial production, and has good clinical application value.

The present invention addresses the problem of providing a means that is effective against osteoporosis caused by various causes. Provided are: a composition that is for treatment of osteoporosis and that comprises any one of lactic acid bacteria belonging to the genus Lactococcus and / or a fermentation product of any one of lactic acid bacteria belonging to the genus Lactococcus; and a composition for any one selected from the group consisting of increase in bone strength, inhibition of a decrease in bone strength, increase in bone density, inhibition of a decrease in bone density, enhancement of bone quality, inhibition of a decrease in bone quality, enhancement of bone structure, inhibition of a decrease in bone strength, promotion of bone formation, inhibition of a decrease in bone formation, decrease in bone resorption, and inhibition of an increase in bone resorption. The lactic acid bacteria belonging to the genus Lactococcus preferably belong to Lactococcus lactis subsp. lactis.

The invention relates to the field of food, in particular to clarified ghee and a preparation method thereof. The method comprises the following steps: heating and carrying out solid-liquid separation on ghee in sequence to obtain clarified ghee; wherein the milk fat content of the clarified ghee is not lower than 99.0 wt% under the heating condition; wherein the heating conditions comprise that the temperature ranges from 100 DEG C to 160 DEG C, and the time ranges from 10 min to 25 min. According to the clarified ghee prepared by the method disclosed by the invention, the milk fat content is ensured, the Maillard reaction can be effectively controlled, excessive increase of a peroxide value is prevented, and the clarified ghee is relatively good in sense. Meanwhile, beta-cyclodextrin or lactococcus is further preferably adopted to remove cholesterol in the clarified ghee, the removal efficiency can reach 55% or above, and under the condition that lactococcus 3 is adopted, the removal efficiency can reach 70% or above.

The present application relates to the fermentation technical field, especially to a lactococcus garvieae ZB15 and cell-free fermentation freeze-dried material with anti-inflammatory activity and a preparation method thereof.The lactococcus garvieae ZB15 is preserved in Guangdong Microbial Culture Collection Center, the address is No. 59, Building 5, Institute of Microbiology, Guangdong Academy of Sciences, 100, Martyrs' Road, Guangzhou, the preservation date is February 27, 2025, and the preservation number is GDMCC No: 65947.The lactococcus garvieae ZB15 of the present application is prepared into cell-free fermentation freeze-dried material, the cell-free fermentation freeze-dried material can relieve and improve enteritis, improve the immune capacity of the body by changing the intestinal microbial community structure, and provide a basis for the preparation of enteritis drugs.

The present application relates to the technical field of microbial strains and the technical field of soybean seed coat fermentation, in particular to a Pediococcus sp. of Pteropus sp. and application thereof in improving the flavor of soybean seed coat, wherein the Pediococcus sp. of Pteropus sp. is Pediococcus sp. of Pteropus sp. BL-2 (Lactococcus petauri BL-2) , which is preserved in China Center for Type Culture Collection with a preservation number of CCTCC NO: M 20252253. The Pediococcus sp. of Pteropus sp. BL-2 of the present application not only has significant antioxidant activity, but also can significantly increase the content of 3-hydroxy-2-butanone (acetoin) with a pleasant buttery flavor in soybean seed coat and significantly reduce the content of isovaleric acid, 2-methyl-2-pentenal and dimethyl disulfide and other substances with strong irritating odor after fermentation of soybean seed coat, thereby effectively improving the flavor of soybean seed coat.

The invention relates to the field of microorganisms, in particular to lactococcus, a microbial agent and application of the lactococcus and the microbial agent in lowering cholesterol. The invention provides lactococcus. The lactococcus is selected from at least one of lactococcus with the preservation number of CGMCC (China General Microbiological Culture Collection Center) No. 32756, lactococcus with the preservation number of CGMCC No. 32757 and lactococcus with the preservation number of CGMCC No. 32758. The lactococcus separated from yak ghee provided by the invention has good cholesterol lowering capacity and excellent acid resistance, cholate resistance and high temperature resistance, and provides a reference basis for application and development of the lactococcus in fermented food and development of probiotic functional milk products.

The invention belongs to the technical field of microorganisms, and particularly discloses application of lactococcus lactis JMCC0035 with an antioxidant function. The invention finds that the lactococcus lactis JMCC0035 has an antioxidant function. Experiments prove that the lactococcus lactis JMCC0035 can exert antioxidant activity by removing hydroxyl radicals, protecting oxidative stress damage of cells and other mechanisms, can also improve the texture of a fermented product, and can be used for preparing a product with an antioxidant function. The sterilization type flavored fermented lactic acid prepared from the fermentation inoculant containing lactococcus lactis JMCC0035 is moderate in lactic acid feeling, good in texture, rich in fermentation aroma and high in overall sensory preference degree score, and can keep a stable antioxidant function even if stored at 37 DEG C for 25 days.

The invention provides a primer probe set, a kit and a method for detecting tilapia lactococcus gasseri, and belongs to the technical field of fish pathogenic bacterium detection, and the primer probe set is an RPA primer pair and a probe designed according to a lactococcus gasseri adhE::: ywdF gene sequence. According to the detection scheme constructed by combining the RPA technology and the LFD technology, accurate detection of the fish-derived lactococcus gasseri can be achieved, large-scale variable-temperature instruments and equipment and buffer reagents are not needed in the scheme, and the method has the advantages of being convenient to carry, easy to operate, short in detection time, reliable in result and the like and is suitable for outdoor detection scenes.

The invention discloses a probiotic composition, a compound fermented feed and application, and belongs to the technical field of livestock and poultry breeding. Comprising leuconostoc mesenteroides and lactococcus, the leuconostoc mesenteroides is named as a leuconostoc mesenteroides LM01 strain and is preserved in China General Microbiological Culture Collection Center on November 21, 2025, the preservation number is CGMCC: 36737, and the lactococcus is named as a lactococcus LC01 strain and is preserved in China General Microbiological Culture Collection Center on November 21, 2025. The strain is preserved in the China General Microbiological Culture Collection Center on November 21, 2025, and the preservation number is CGMCC: 36736. The compound fermented feed disclosed by the invention is fermented by specific compound probiotics, so that the physicochemical properties and the nutritional value of the feed are effectively improved, and the compound fermented feed shows the effects of increasing the laying rate, the daily egg weight and the feed intake in laying hen breeding, and has extremely high popularization and application values.

Provided is a composition for skin containing, as an active component, an extract obtained by fermentation and aging with koji mold and two types of lactic acid bacteria. As a specific example, an extract obtained by adding water to koji mold (Aspergillus oryzae) to perform a primary fermentation for saccharification, then adding a lactic acid bacterium (Lactococcus cremoris SW01 stain) to perform a secondary fermentation, and then adding a nano-type lactic acid bacterium (Lactbacillus plantarum) is used as an active component.

This invention provides an IFN inducer comprising, as an active ingredient, lactic acid bacteria and capable of inducing IFN production, an immunopotentiating agent or prophylactic agent against virus infection comprising such inducer, and a food or drink product comprising such IFN inducer and having IFN-inducing activity, immunopotentiating activity, or prophylactic activity against virus infection. The agent for inducing IFN production comprises, as active ingredients, lactic acid bacteria that can activate plasmacytoid dendritic cells (pDCs) and promote IFN production, such as Lactococcus garvieae NBRC100934, Lactococcus lactis subsp. cremoris JCM16167, Lactococcus lactis subsp. cremoris NBRC100676, Lactococcus lactis subsp. hordniae JCM1180, Lactococcus lactis subsp. hordniae JCM11040, Lactococcus lactis subsp. lactis NBRC12007, Lactococcus lactis subsp. lactis NRIC1150, Lactococcus lactis subsp. lactis JCM5805, Lactococcus lactis subsp. lactis JCM20101, Leuconostoc lactis NBRC12455, Leuconostoc lactis NRIC1540, Pediococcus damnosus JCM5886, or Streptococcus thermophilus TA-45.

The present invention relates to bacterial strains belonging to the species Lactococcus lactis and further relates to their used the fermentation process when inoculated with a plant-based preparation, for the production of dairy alternative products.

The present invention relates to bacterial strains belonging to the species Lactococcus lactis and further relates to their used the fermentation process when inoculated with a plant-based preparation, for the production of dairy alternative products.

The invention provides a preparation method and application of a cereal metagen compound, and the preparation method comprises the following steps: carrying out cold plasma and high-pressure microjet combined treatment on a mixed base material consisting of cereal raw materials and medicinal and edible substances to obtain a fermentation substrate, inoculating a fermentation inoculant for fermentation, and then inactivating and drying to obtain the cereal metagen compound. Wherein the fermentation inoculant is prepared by immobilizing a mixed strain composed of lactobacillus crispatus, lactococcus lactis and saccharomyces boulardii by using modified aerogel. The grain cell wall structure is destroyed through cold plasma treatment, macromolecular chemical bonds are broken, matrix holes are enlarged by combining a high-pressure micro-jet technology, and the dissolution and dispersion uniformity of active ingredients is improved; meanwhile, the modified aerogel stabilizes and fixes mixed strains through an inner core three-dimensional network and an outer layer metal polyphenol network, the contact area of the strains and a matrix is increased, continuous and efficient fermentation is achieved, rich active ingredients are generated, and the hypoxia tolerance of the organism is improved.

A vegan yoghurt comprises a filamentous fungus and mesophilic bacteria and / or its residue. Preferably, the bacteria is live lactic-acid producing bacteria, e.g., mesophilic Lactococci or Lactobacilli,

The invention belongs to the technical field of wine, and relates to collagen peptide wine and a preparation method thereof. The invention provides collagen peptide grape wine, which is prepared from the following components in parts by mass: 100 to 300 parts of grape wine, 1 to 5 parts of collagen peptide and 4 to 6 parts of grape juice fermentation liquor extract, the grape juice fermentation liquor is subjected to compound fermentation by adopting aroma bacteria L6 and lactococcus L122. The novel wine is prepared by adding the grape juice fermentation liquor extract, and the problem that collagen peptide in collagen peptide wine is easy to degrade in a solution environment and has a certain fishy smell, so that the sensory evaluation is poor is solved.

The present invention concerns the field of food products and specifically relates to new strains of Lactococcus cremoris with improved properties. The invention further relates to a composition comprising the Lactococcus cremoris strain, and to a food product, in particular a dairy product and plant based milk products prepared by using the strain. The invention is also extended to the application of the improved Lactococcus cremoris strains in the fermentation of vegetable and fruit matrices.

To provide a novel production method, etc. of fermented milk improved in preferred characteristics.SOLUTION: The disclosure is related to a production method of fermented milk improved in preferred characteristics, providing a method, etc. including a step of fermenting a milk material in the presence of 1) Streptococcus thermophilus, 2) Lactobacillus bulgaricus, 3) at least one genus of Lactobacillus other than 2), 4) Lacticaseibacillus, 5) at least one genus of Lactococcus, and 6) Bifidobacterium.SELECTED DRAWING: None

The application belongs to the technical field of traditional Chinese medicines, and particularly relates to a traditional Chinese medicine aromatherapy for relieving anxiety and a preparation method thereof. The traditional Chinese medicine aromatherapy is prepared from Bupleurum chinense, Radix Paeoniae Alba, Fructus Gardeniae, Cortex Moutan, Albizia julibrissin, Fructus Lycii, Semen Ziziphi Spinosae, Poria cocos, Radix Glycyrrhizae and Fructus Jujubae as raw materials, inoculating them with Lactococcus lactis, Lactobacillus gasseri and Lactobacillus pentosus after sterilization with deionized water, and then performing anaerobic fermentation. The traditional Chinese medicine fermentation composition prepared has excellent effect of relieving anxiety. The traditional Chinese medicine fermentation composition can be applied to the preparation of the traditional Chinese medicine aromatherapy with the effect of relieving anxiety, and can solve the problem of poor effect of relieving anxiety of the existing products. The preparation method of the traditional Chinese medicine aromatherapy is simple in operation, suitable for actual industrial production, and has good clinical application value.