21 results about "Lactococcus cremoris" patented technology

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.

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.

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.

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 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 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.

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 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.

The present invention relates to Lactococcus starter cultures that are compatible with nisin-producing strains and simultaneously do not degrade nisin. The present invention defines starter cultures that can be used in combination with nisin-producing cultures, without degradation of nisin. Furthermore, it is also disclosed that starter cultures can be made by a combination of nisin-producing strains and strains containing nisin-immunity genes and / or and absent of the gene to prevent degradation of nisin.

The application belongs to the technical field of microorganisms, and particularly discloses application of Lactococcus cremoris JMCC0035 with an antioxidant function. It is found that Lactococcus cremoris JMCC0035 has an antioxidant function. Experiments prove that Lactococcus cremoris JMCC0035 can play an antioxidant activity through mechanisms such as scavenging hydroxyl radicals and protecting cell oxidative stress damage, and can also improve the texture of a fermented product. The strain can be used to prepare a product with an antioxidant function. The sterilization type flavor fermented lactic acid prepared from a fermentation inoculant containing Lactococcus cremoris JMCC0035 has a moderate taste, good texture, rich fermentation aroma, and a relatively high overall sensory preference score. Even when stored at 37 DEG C for 25 days, the product can still maintain stable antioxidant function.

The present invention relates to a Lactococcus chungangensis strain having preventive and reductive effects on fatty liver or metabolic syndrome. More particularly, the present invention relates to a composition at least one selected from the group consisting of the strain, a culture containing the strain, and a fermented material of the strain as an active ingredient for preventing, alleviating, and treating fatty liver or metabolic syndrome.