35 results about "Lactococcus cremoris" patented technology

The invention is in the field of molecular biology, and relates to recombinant engineering and protein expression. More in particular, the invention relates to nucleic acids for recombinant expression of proteins comprising sequences derived from Lactococcus and useful as promoters. The invention further relates to vectors comprising the nucleic acids and host cells transformed therewith. The invention also covers the use of host cells comprising the nucleic acids or vectors for expressing heterologous or homologous proteins; and also for delivery, especially therapeutic delivery, of the said proteins to subjects.

The present invention relates to a method for producing a fermented milk, including: performing fermentation using both bacteria belonging to the genus Bifidobacterium and bacteria belonging to the genus Lactococcus as lactic acid bacteria, wherein the bacteria belonging to the genus Lactococcus have the following bacteriological properties: (1) fermentability which curdles a 10% (W / W) reconstituted skim milk medium when cultivated at a temperature of 25° C. to 37° C. for 16 hours; (2) Bifidobacterium longum growth-promoting properties which lead to a viable count of Bifidobacterium longum of 5×108 CFU / g or more, when co-cultivated with Bifidobacterium longum in the 10% (W / W) reconstituted skim milk medium until the pH thereof is 4.4 to 4.6; and (3) Bifidobacterium longum survivability-improving properties during storage, which lead to a survival rate of Bifidobacterium longum of 30% or more, after co-cultivation with Bifidobacterium longum in the 10% (W / W) reconstituted skim milk medium until the pH thereof is 4.4 to 4.6, rapid cooling, and two weeks storage at 10° C., and also relates to a fermented milk prepared by the production method.

The present invention relates to a Myoviridae bacteriophage Lac-GAP-1 that is isolated from the nature and can kill specifically Lactococcus garvieae cells, which has a genome represented by the nucleotide sequence of SEQ. ID. NO: 1 (Accession NO: KCTC 12686BP), and a method for preventing and treating the infections of Lactococcus garvieae using the composition comprising said bacteriophage as an active ingredient.

The invention provides a cold region straw decomposition microbial inoculum as well as a preparation method and application thereof, and belongs to the technical field of agricultural preparations. The cold region straw decomposition microbial inoculum comprises a low-temperature flora and a normal-temperature flora, wherein the low-temperature flora comprises 20%-28% of lactobacillus plantarum, 17%-25% of lactococcus lactis subsp. Lactis, 14%-22% of lactococcus, 11%-22% of arthrobacter globiformis and 9%-18% of rhodococcus, wherein the normal-temperature flora is lignocellulose decompositionflora. The product provided by the invention can start fermentation under a low-temperature condition, promote decomposition of straws under the low-temperature condition, improve the in-situ decomposition efficiency of straws in cultivated land, and solve the problems of seedling death and yield reduction caused by severe decomposition of straws in paddy fields in cold regions in summer in China.

The present invention provides a method for producing fermented milk, the method employing a lactic acid bacterium capable of improving proliferative properties of Bifidobacterium, and a fermented milk prepared by the production method. Specifically, the present invention provides a method for producing a fermented milk, including fermenting a fermentation base using both Lactococcus lactis strain having cell wall-enveloped proteinase, PrtP, and bacteria belonging to a genus Bifidobacterium, and a fermented milk prepared by the production method.

The invention provides aerated fermented milk and flavored fermented milk and a preparation method thereof. The gas-producing fermented milk is made from raw fresh milk or reconstituted milk, which is sterilized and inoculated, including the fermentation of Lactococcus lactis subsp. It is a product containing fine air bubbles made by fermenting agent strains. The gas-producing flavored fermented milk is made from more than 80% raw fresh milk or reconstituted milk, and other raw materials are added, sterilized and inoculated including Lactococcus lactis subsp. Lactococcus lactis subspecies lactic acid starter culture fermented products containing fine air bubbles. The product of the present invention uses special lactic acid bacteria to ferment to produce carbon dioxide and special flavor. Most of the gas in the product exists in the form of microbubbles, has a refreshing taste and unique texture, and is suitable for drinking by various people.

The invention belongs to the field of biological medicine, and relates to a preparation method of a lactococcus lactis product expressing phenylalanine ammonia lyase, and the method orderly comprises the following steps: 1) obtaining a gene which expresses phenylalanine ammonia lyase; 2) connecting the gene which expresses phenylalanine ammonia lyase with a expression vector which is suitable forlactococcus lactis transformation so as to form a recombinant expression vector; 3) transforming competent lactococcus lactis by the recombinant expression vector; 4) screening to obtain a lactococcus lactis strain which highly expresses phenylalanine ammonia lyase; 5) fermenting the lactococcus lactis and inducing the expression of phenylalanine ammonia lyase; 6) drying the obtained fermented strain; wherein the pH of the fermentation liquid is adjusted to be 6.0-6.5 before the induction of fermentation in step 5); the pH is adjusted to be 6.5-7.5 after the induction; the strain is continued to be cultured till the fermentation is finished. With the technical scheme of the invention, the living bacteria number of the obtained lactococcus lactis and the specific activity of phenylalanine ammonia lyase are greatly increased, wherein the former reaches up to above 1012 CFU / ml, and the later reaches up to above 80 U / g.

The invention discloses a Lactococcus garsneri, a biological preservative and an application thereof. The Lactococcus garseri is named as Lactococcus garviea SY-1, and the preservation number is CGMCC No.9485. The biological antiseptic preservative contains the fermentation liquid of the Lactococcus gasseri. The fermented liquid of Lactococcus grisneri SY-1 of the present invention has strong antibacterial and antibacterial activities, especially mixed with Jerusalem artichoke leaf extract in a certain proportion and used synergistically, and has a good control effect on black spot of root crops such as yams , greatly reducing its incidence rate, prolonging its storage time, and also has a certain freshness preservation effect; the mixture of Lactococcus grisneri SY-1 fermentation liquid and Jerusalem artichoke leaf extract of the present invention has safety, high efficiency, non-toxicity, no residue, It has many advantages such as being edible, and has good economic and social value.

An object of the present invention is to provide a novel food material effective for improving skin conditions. The present invention provides a composition for use in improving skin conditions, comprising a Lactococcus bacterium as an active ingredient. Examples of the Lactococcus bacterium include Lactococcus lactis. The skin conditions are skin conditions deteriorated by light exposure, such as an increase in skin redness and a decrease in skin moisture content.

The invention discloses a making method for sour fermented fishes. Freshwater fishes are taken as raw materials; scales, viscera and fish gills are removed; the fishes are cleaned with clean water andare drained off; the cleaned fishes undergo processes of salt application, fishy flavor removal and flavoring; a bacteria solution is added; and the flavored fishes are put at 10-15 DEG C and undergoes hermetic fermentation for 7-20 days to obtain the sour fermented fishes; bacteria of the bacteria solution are more than one of lactococcus lactis subsp. lactis, lactococcus lactis, lactobacillus plantarum and lactobacillus fermenti; and the sour fermented fishes and sour liquid obtained by fermentation are mixed-packaged to obtain sour fermented fish products. The invention provides a typicalfermented fish processing technique capable of realizing industrial production; the flavor and the texture of the products highlight product features of "sour fermented fishes" of minorities includingTujia minority, Dong minority, Miao nationality and the like; rapid fermentation production of a large number of fermented fishes can be realized, so that the deep processing rate and the comprehensive utilization rate of the freshwater fishes are improved; a foundation is laid for developing freshwater fish products which are safe, sanitary, convenient and nutrient; and the blank of industrial production of the sour fermented fishes in the market is filled.

The invention belongs to the field of biomedicine, and relates to a preparation method of a lactococcus lactis product for expressing phenylalanine ammonialyase. The method sequentially comprises the following steps of: 1) acquiring genes for expressing the phenylalanine ammonialyase; 2) connecting the genes for expressing the phenylalanine ammonialyase and expression vectors suitable for transforming lactococcus lactis to form recombinant expression vectors; 3) transforming the recombinant expression vectors into competent lactococcus lactis; 4) screening lactococcus lactis strains for obtaining efficiently expressed phenylalanine ammonialyase; 5) fermenting the lactococcus lactis strains, and inducing the expressed phenylalanine ammonialyase; and 6) drying the strains obtained by fermentation, wherein the culture medium used in the fermentation of the step 5) is obtained by mixing an intermediate culture medium and an M17 broth culture medium in a volume ratio of 4:6-6:4; and regulating the pH value to be between 6.5 and 7.5. By adopting the technical scheme, the viable count of the obtained lactococcus lactis strains and the specific activity of the phenylalanine ammonialyase are greatly improved, wherein the viable count can reach over 10<12>CFU / ml, and the specific activity can reach over 80U / g.

The invention relates to a lactococcus garviea bacteriocin, a preparing method thereof and an application thereof. The high-yield actococcus garviea bacteriocin can be obtained in the mode that lactococcus garviea is subjected to fermented cultivation, and then the bacteriocin in the cultivating-fermenting liquid is extracted with a pH adsorption method; more than 800 mg of the lactococcus garviea bacteriocin can be prepared through 1 L of the fermenting liquid. The lactococcus garviea bacteriocin has quite high broad-spectrum bacteriostasis capacity and has a quite high inhibiting effect on some gram negative bacteria, some gram positive bacteria, yeast and mould causing human diseases and food spoilage. The lactococcus garviea bacteriocin has the effect of treating and preventing acute and chronic enteritis.

The invention provides a recombinant Lactococcus lactis capable of secreting laccase and its construction method and application. The present invention obtains the Bacillus subtilis CotA laccase gene sequence through GenBank, and according to the codon preference of Lactococcus lactis NZ9000 will contain The CotA laccase gene of Usp45 signal peptide was codon-optimized, and then the codon-optimized CotA laccase gene was connected to the pMG36e vector, and electrotransformed into Lactococcus lactis NZ9000 to construct a recombinant lactic acid bacterium Lactococcus with the ability to secrete laccase . The extracellular laccase production of this strain is relatively high, which can increase silage efficiency and improve the quality of silage straw. It is a silage lactic acid bacterium with potential application prospects.

The present invention relates to a method for quantifying the inhibition capacity of at least one, potentially inhibiting, first bacterial or yeast strain towards a gas producing, potentially undesirable, second bacterial or yeast strain, based on a measure of the total gas production. Examples of a first bacterial or yeast strain are probiotic bacterial strains of the genus Bacillus, Lactobacillus or Lactococcus, and examples of the gas producing bacterial or yeast strain are bacteria such as Clostridium, fusobacteria, Escherichia coli and Salmonella or yeast such as Saccharomyces or Pichia.

The invention relates to the field of food biotechnology, in particular to a fermented bean curd ripening-promoting fermentation compound bacterial agent and a preparation method thereof. In the present invention, the strains of Pichia pastoris, Saccharomyces ormokoda and Lactococcus lactis subsp. lactis with high enzyme activity are selected, and the strains are robust, high in activity and non-degradable through activation, propagation, addition of protective agent, and freeze-drying. A complex bacterial agent that does not infect phages. The composite microbial agent of the present invention is used for fermented bean curd, which can effectively increase the fermentation speed of fermented bean curd, greatly shorten the post-fermentation time required for fermented bean curd production, and improve the flavor and amino acid nitrogen content of fermented bean curd, so that the fermented bean curd obtained in the final production The flavor is better, and the time required for production is greatly shortened, and the economic benefit is improved.

The invention discloses a camel lactic acid drink for clearing the lungs and removing haze, its preparation method and application. A strain of flavor bacteria ( Myroides sp. ) L6 and Lactococcus ( Lactococcus sp. .) L122, using the mixed fermentation of two isolated strains, adding a variety of medicinal and edible plants, using a series of unique preparation processes such as heat preservation extraction, juicing and crushing, the prepared camel lactic acid drink is white with light brown , strong milk flavor, medium acidity, salty, light traditional Chinese medicine flavor, animal experiments have been verified by animal experiments, can resist PM2.5-induced lung inflammation, and maintain the inflammatory factors in the lungs from normal levels.

The invention provides a cold region straw decomposing fungus and a preparation method and application thereof, belonging to the technical field of agricultural preparations. The cold region straw decomposing bacteria agent of the invention includes low temperature bacteria group and normal temperature bacteria group; the low temperature bacteria group includes Lactobacillus plantarum with a cell number content of 20-28%, and Lactococcus lactis subsp. lactis with a cell content of 17-25%. , 14-22% of Lactococcus, 11-22% of Arthrobacter sphaericus and 9-18% of Rhodococcus; the normal temperature flora is lignocellulolytic flora. The product provided by the invention can start fermentation under low temperature conditions, promote the decomposition of straw under low temperature conditions, improve the in-situ decomposition efficiency of straw in cultivated land, and solve the problems of dead seedlings and yield reduction caused by severe decomposition of straw in paddy fields in cold regions of my country in summer.