37 results about "Lactococcus cremoris" patented technology

The invention relates to a fresh and soft cheese and a preparation method thereof. After animal milk is pasteurized at high temperature or sterilized at ultra-high temperature and homogenized, a mixed lactobacillus fermenting agent containing lactococcus cremoris, lactobacillus helveticus and lactococcus lactis is added, the inoculum amount is 1% to 5%, a small amount of rennin is added, and the formed curdled milk is separated by heating so that the product has moderate acidity, smooth texture and daubing performance. The lactobacillus helveticus added in the cheese generates gramicidin containing angiotonase inhibiting factors during milk fermentation so that the fresh and soft cheese prepared from the lactobacillus helveticus has the function of hypertension prevention. By adopting the lactococcus lactis for mixed fermentation, the prominent defects of fermentation lactic acid are improved, and ketonic product different from common aldehydic fermentation milk products is produced. In addition, due to the adoption of high-temperature pasteurization and high-pressure homogenization, the preparation method changes the traditional low-temperature cheese pasteurizing and non-homogenizing method so as to promote the formation of smooth textures.

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 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 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 discloses an LAMP primer for detecting needle mushroom surface Lactococcus. The LAMP primer consists of nucleotide sequences shown by SEQ ID No. 1 to SEQ ID No. 6. The needle mushroom Lactococcus mainly refers to Lactococcus lactis subsp. hordniae, Lactococcus lactis subsp. Lactis or Lactococcus garvieae strains. The invention also discloses a detection kit containing the LAMP primer and a corresponding detection method. The LAMP primer provided by the invention has strong specificity and high sensitivity, and has the advantages of simple method, high detection speed, easy observation, and no need for expensive equipment and professionals.

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 relates to the technical field of food biology, in particular to a preserved beancurd maturing fermentation composite bacterial agent and a preparation method thereof. Pichia pastoris, Kodamaea ohmer and lactococcus lactis lactis strains with high enzymatic activity are selected ; activation, expanding propagation, protection agent addition and freeze drying are performed to obtain the composite bacterial agent with the healthy and strong strains, high activity, no degeneration and no bacteriophage infection. The composite bacterial agent is used for beancurd fermentation; the fermentation speed of the preserved beancurd can be effectively improved; the fermentation time required by the preserved beancurd production can be greatly shortened; the flavor of the preserved beancurd and the content of the amino acid nitrogen are improved; the finally produced preserved beancurd has the better flavor; the time required by production is greatly shortened; the economic benefits are improved.

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 present invention belongs to the technical field of medicines and particularly relates to an anticancer pharmaceutical composition. The anticancer pharmaceutical composition comprises the following raw materials in parts by weight: 20-80 parts of fermented grains, 50-300 parts of fermented vinegar, 5-30 parts of vinegar paste and 49-121 parts of traditional Chinese medicinal materials. The fermented grains, fermented vinegar and vinegar paste contain polypeptides, flavone and other active substances that have an inhibitory treatment effect on tumors, also contain lactococcus, enterococcus,xanthomonas, gluconacetobacter, bacillus, lactic acid bacteria, acetic acid bacteria, aspergillus, mucor, alternaria and other microorganisms, and can ferment and process the traditional Chinese medicinal materials to produce microbial metabolic active substances and enhance medicinal properties. The provided anticancer pharmaceutical composition can reach tumor lesions and directly act on cancerous tissues, changes growth microenvironment of the tumor lesions, regulates tumor immune metabolism and inhibits tumor cell proliferation and metastasis, thereby effectively inhibiting cancer cell growth and induces apoptosis of cancer cells.

The present invention is lactococcus for producing beta-galactosidase and the production process of beta-galactosidase with the lactococcus strain. By means of preservation, rejuvenation and breeding of the lactococcus strain (CGMCC. No.1425) and optimized fermentation process, the present invention has short fermentation period and stable fermentation process to obtain beta-galactosidase with excellent high temperature activity and high enzyme activity. The product may be used widely in fermented milk product, beverage, food, medicine and other fields.

A food composition for alleviating hangovers, the food composition contains, as an active ingredient, at least one strain selected from the group consisting of Lactococcus chungangensis, Lactococcus fujiensis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, and Lactococcus raffinolactis, or a culture liquid thereof culture medium, wherein functional cream cheese is prepared using five species of Lactococcus strains above having the ability to decompose ethanol and acetaldehyde.

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 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.

An object of the present invention is to provide a novel food material effective for recovering from fatigue and / or preventing fatigue accumulation. The present invention provides a composition for use in recovering from fatigue and / or preventing fatigue accumulation, comprising a Lactococcus bacterium as an active ingredient.

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.

The present disclosure relates generally to therapeutic compositions comprising recombinant bacteria. Further, the disclosure elaborates upon methods of utilizing the herein described therapeutic compositions to treat autoimmune and inflammatory disease. The present teachings also relate to the disclosed recombinant bacteria and methods of producing the recombinant bacteria utilized in the compositions and methods. Further taught herein are dietary supplements and food additive compositions comprising the taught recombinant bacteria.

The present invention relates to Siphoviridae bacteriophage Lac-GAP-3 (Accession Number KCTC 12816BP) having the ability to specifically kill Lactococcusgarvieae bacteria and a genome represented by SEQ ID NO: 1 and isolated from nature, and a method for prevention and treatment of Lactococcusgarvieae bacterial infection by using a composition containing the same bacteriophage as an effective ingredient.

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 an application of lactococcus lactis KDLL2016-01 in preparation of a protein feed by fermenting feathers, which belongs to the technical field of animal nutrition and a feed. The application comprises the following steps: crushing feathers into feather meal, sterilizing and adding the material into a fermentation culture medium; inoculating the lactococcus lactis KDLL2016-01 into a fermentation culture medium, and carrying out fermentation culture; and after the fermentation is finished, drying a fermentation product to obtain the protein feed. According to the application, the adopted lactococcus lactis KDLL2016-01 does not generate harmful metabolites in a culture process, the product can be directly fed to livestock and poultry without detoxification and other treatment on the fermented product, and lactococcus peptide generated in the fermentation process can also kill pathogenic bacteria possibly existing in the feed, so that the quality of the feed is safer. The protein feed prepared by the method is suitable for feeding livestock and poultry.

The present invention relates to a novel Bifidobacterium bifidum MG731 strain and a composition for preventing or treating cancers, comprising the same. Specifically, the Bifidobacterium bifidum MG731 strain of the present invention has effects of inhibiting the proliferation of cancer cells, decreasing the mobility of cancer cells, inhibiting the neoangiogenesis, and increasing the anticancer immune response as well as reducing the expression of inflammatory factors, thereby having effects of preventing or treating cancers or inflammatory diseases. In addition, when used in combination with an anticancer chemotherapeutic agent or an anticancer immunotherapeutic agent, the Bifidobacterium bifidum MG731 strain of the present invention exhibits a better anticancer effect. In addition, the present invention relates to a novel Lactococcus lactis GEN3033 strain and a composition for preventing or treating cancers, comprising the same. Specifically, the Lactococcus lactis GEN3033 strain of the present invention exhibits effects of directly inhibiting the proliferation of cancer cells and enhancing immunity, thereby having effects of preventing or treating cancers. In particular, the strain has an excellent anticancer effect by secreting metabolites having an anticancer effect while being established in the gut. In addition, when used in combination with an anticancer chemotherapeutic agent or an anticancer immunotherapeutic agent, the Lactococcus lactis GEN3033 strain of the present invention exhibits a better anticancer effect.