414 results about "Lactococcus lactis" patented technology

The invention provides a composite active bacterial preparation which is used for aquatic products and has the water improving and fertilizing functions and a preparation method thereof by applying a modern bioengineering technology mainly for the problem that in existing aquaculture, the water quality of a pond is poor. The composite microecological preparation is prepared by mixing bacillus subtilis, bacillus megatherium, bacillus amyloliquefaciens, bacillus licheniformis, enterococcus faecium, lactobacillus brevis, lactobacillus plantarum, lactococcus lactis and saccharomyces cerevisiae through liquid-submerged fermentation. In the liquid preparation, microorganisms are in a dormant state and are stable and easy to preserve, after the preparation is put into water, the dormant strains can quickly resuscitate, harmful substances such as nitrite nitrogen and ammonia nitrogen in the water are quickly decomposed, good algae growth is facilitated, harmful algae reproduction is inhibited, and therefore the purpose of improving the water quality of the culture water is achieved.

The invention discloses high-protein brown yoghourt and a preparing method thereof.The preparing method includes the steps that 1, processed milk and reducing sugar mixed liquor is homogenized, sterilized, browned and cooled to obtain brown milk; 2, the brown milk is inoculated with starter culture and then fermented to obtain brown yogurt, wherein strains of the starter culture include lactobacillus delbrueckii bulgaricus subspecies, streptococcus thermophilus and lactococcus lactis diacetyl subspecies; 3, the brown yogurt is cooled, passes through a smooth filter, and then is refrigerated and after-cured.The protein content in the high-protein brown yoghourt is 3.63-6.07%, fat content is 4.02-6.75%, solid content is 17.2-30.9%, the amount of active lactobacillus is larger than 5.78*10<8>-3.69*10<9> cfu/mL, and the acidity is 80-100; the yoghourt is light brown, free of food additives and fine and smooth in mouthfeel, has special flavor of a Maillard reaction, can contain dietary fibers and has high nutrition value.

Provided are compositions for attracting and/or stimulating oviposition. The compositions comprise a suitable carrier and a bacterium capable of producing nonanoic acid, tetradecanoic acid, or methyl tetradecanoate; Bacillus thuringiensis; Lactococcus lactis; Klebsiella oxytoca; Shigella dysenteriae; Brevundimonas vesicularis; a supernatant of a culture of any of the these bacteria; nonanoic acid; tetradecanoic acid; or methyl tetradecanoate, or any combination thereof, at a concentration effective to attract the mosquito to a target. The compositions may be comprised within a kit or trap. Also provided are methods of attracting mosquitoes to a target.

The invention discloses a preparation method of a tremella fermentation extract and its application. The preparation method of the tremella fermentation extract comprises the following step: tremella undergoes fermentation cultivation by the use of a strain or its culture solution or its suspension so as to obtain a fermentation product, namely the tremella fermentation extract. The strain is at least one of the following strains: zygosaccharomyces rouxii, pasteur yeast, brewer's yeast, wine yeast, acetobacter xylinum, Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus, Bifidobacterium bifidum, lactococcus lactis and enterococcus faecalis. Through experiments, it proves that the tremella fermentation extract prepared by the method contains no chemical components, can be directly used as a finished product of facial mask or essence or toner, is more natural than other existing products in the market and will not have any negative effect on the skin. In addition, smaller components can be obtained by the preparation method in comparison with a common extraction method and the extract is easier to fully absorb by the skin.

The invention provides a lactic acid bacteria starter for pickling vegetables. The lactic acid bacteria starter for pickling vegetables is prepared by the following steps of: preparing five strains of lactic acid bacteria production starters of lactobacillus plantarum, lactobacillus acidophilus, pseudo-leuconostoc mesenteroides, lactococcus lactis lactis and lactobacillus rhamnosus, wherein the number of viable bacterial of each strain of production starter is more than or equal to 109 per milliliter; freeze-drying the five strains of lactic acid bacteria production starters; taking 2 to 3 parts of A bacterial powder, 3 to 5 parts of B bacterial powder, 2 to 3 parts of C bacterial powder, 3 to 5 parts of D bacterial powder and 3 to 5 parts of E bacterial powder according to the weight of the freeze-dried bacterial powder to mix completely and uniformly; and performing vacuum packaging, so that the lactic acid bacteria starter can be applied to production of pickles, wherein the amount of the bacteria is 0.012 percent of the weight of Chinese cabbage. By the lactic acid bacteria starter for pickling vegetables, the fermenting cycle of the pickles can be obviously shortened; the products are sour, crispy and delicious; the nitrite content of the products are greatly reduced; the food safety of the products is improved; and the finished product yield of the pickles is increased from 30 percent to 45 percent, wherein the finished product yield of the pickles is 30 percent during natural fermentation.

The invention discloses a composite strain starter and the preparation method, belonging to the microorganism fermentation field, which is mainly prepared with equivalent lactobacillus delbrueckii Bulgaria subspecies, lactococcus lactis, Leuconostoc mesenteroide, lactobacillus acidophilus, lactobacillus casei, kluyveromyces and brettanomyces. The preparation method is as follow: the strains are optimized and cultivated, and then are respectively fermented, centrifuge-treated, concentrated, added with cell protective agent, and freezed in vacuum. The invention is compounded with various functional strains; the acidophilus milk made by the omposite strain starter has the advantages of original flavor, which has the function indexes close to kefir particle fermentation acidophilus milk, and can be excellent direct distribution kefir starter; the fermented acidophilus milk has strong inhibition effect to pathogenic microorganism, and has good therapeutic effect to gastrointestinal diseases, metabolic disease, hypertension and heart disease.

The invention discloses a method for preparing functional extracellular polysaccharide of lactic acid bacteria, which is characterized by comprising the following steps of: inoculating a Lactococcus lactis subsp. lactis strain fermentation agent for culture, performing ultrafiltration concentration, precipitation and ethanol extraction on fermentation liquor, centrifuging a precipitate, and performing freeze drying to obtain powdery crude extracellular polysaccharide; performing separation and purification by using a diethylaminoethanol (DEAE) cellulose ion exchange column and SepharoseCL-6B gel column chromatography in turn, desalting, performing ultrafiltration concentration, precipitating by using an ethanol solution, and performing freeze drying on a precipitate to obtain pure extracellular polysaccharide; and performing phosphorylation and selenide formation on the pure extracellular polysaccharide. The method has the advantages that: the extracellular polysaccharide produced by the Lactococcus lactis subsp. lactis strain is subjected to selenide formation and phosphorylation modification by a dry heating method, and the functional extracellular polysaccharide of lactic acid bacteria with obvious antioxidant and immunity enhancing effects is obtained.

The invention discloses a bamboo powder fermentation feed. The bamboo powder fermentation feed comprises the following main raw materials by weight percent: 10-70% of bamboo powder, 10-30% of maize powder, 5-30% of cottonseed meal, 5-30% of soybean meal, 5-15% of soybean curb residue, 0.01-0.1% of glucose, 0.05-0.2% of sucrose, lactococcus lactis, lactobacillus plantarum, bacillus subtilis, bacillus cereus, trichoderma viride, beer yeast or brewing yeast. A preparation method for the bamboo powder fermentation feed comprises the steps as follows: trimming, spraying for roughly cleaning, cleaning for the second time, roughly crushing, and finely crushing to obtain fine bamboo powder; and mixing the raw materials, activating culture, enzymatically hydrolyzing microorganisms, drying and granulating, inspecting, packaging, marking and warehousing. According to the invention, a trace amount of micro harmful substances remained in the feed can be degraded.

The invention discloses application of a prawn processing leftover as well as an amino acid beverage and a preparation method thereof. A prawn head and prawn shell enzymolysis liquid are adopted as raw materials, and lactococcus lactis is vaccinated to ferment the enzymolysis liquid; by fermentation, a component with fishy smell of the enzymolysis liquid can be lowered, the total content of bitter amino acid is reduced, and the sweet amino acid content and the total content of the amino acid are increased. 50-60 percent of obtained fermenting liquid is mixed with 15-20 percent of granulated sugar, 20-25 percent of medlar water with the concentration of 10 percent, 1-2 percent of beta-cyclodextrine and 2-3 percent of citric acid solution with the concentration of 1 percent. The fishy smell] and the bitter flavor of the mixed product are further reduced, the prepared amino acid beverage has good flavor and taste and complete amino acid variety, the highest comprehensive score is 85.2, and the microorganism index and the heavy metal content meet the universal health standard of health care products.

The invention discloses novel bean water biological power fermentation liquor and a preparation method thereof. The novel bean water biological power fermentation liquor comprises the following raw materials of soybeans, water and probiotics, wherein the probiotics comprise the following components of candida lipolytica, bifidobacterium adolescentis, lactobacillus bulgaricus, bifidobacterium bifidum, lactobacillus acidophilus and lactococcus lactis. The novel bean water biological power fermentation liquor has the beneficial effects that the novel bean water biological power fermentation liquor is prepared by adding the probiotics to bean water, and the novel bean water biological power fermentation liquor contains rich trace elements of copper, phosphorus, ferrum, potassium, calcium, zinc, molybdenum and the like, and further contains flavone, saponin, folic acid, vitamins, 16 amino acids necessary for human bodies, and rich probiotics; the power fermentation liquor as a raw materialcan be made into foods, a biological feed, a biological fertilizer, environmental-friendly fermentation liquor and the like, can provide rich nutrient components, and can also effectively decompose the nutrient substances of other raw materials, absorption is facilitated, the conversion rate of the raw materials can be increased, and pollution to environment can be reduced.

The invention discloses a novel compound microbial agent used for sludge reduction treatment. The compound microbial agent consists of photosynthetic bacteria, lactic acid bacteria and saccharomycetes, and comprises bacillus subtilis, bifidobacterium animals, bifidobacterium bifidum, bifidobacterium longum, lactobacillus acidophilus, lactobacillus casei, lactobacillus delbrueckii, lactobacillus fermentium, lactobacillus plantarum, lactococcus lactis, rhodopseudomonas palustris, streptococcus thermophilus and saccharomyces cerevisiae which are 13 different microorganisms in total. The compound microbial agent can reduce BOD (biochemical oxygen demand), COD (chemical oxygen demand) and TSS (total suspended solids) to expected values, effectively reduces sludge deposit in a treatment plant, and reduces corrosion on equipment to lower maintenance cost; and besides, bacteria can decompose an organic compound and can generate byproducts beneficial to environment.

The invention relates to a food-grade expression vector capable of realizing secretory expression of heterologous proteins in lactococcus lactis and a construction method and application thereof. The vector contains a nucleotide sequence as shown in SEQ ID (sequence identity) NO. 1. The construction method comprises the following steps of: amplifying signal peptide genes SPusp45 of lactococcus lactis Usp45 proteins through a PCR (polymerase chain reaction) method, connecting with a food-grade expression vector pNZ8149, using a connection product to transform Escherichia coli, screening and identifying positive transformation bacteria, and extracting recombinant plasmids to obtain a lactococcus lactis secretory expression vector pNZ8149-SPusp45. The invention further discloses the application of the pNZ8149-SPusp45 as a heterologous protein expression vector, including recombinant lactococcus lactis which is constructed by taking the pNZ8149-SPusp45 as the vector and has the secretory expression of helicobacter pylori UreB proteins and the application thereof.

The invention discloses a bamboo fiber and aloe blended fabric for bed sheets. Steps for manufacturing the bamboo fiber and aloe blended fabric include (1), treating selected excellent bamboo species to obtain crude fibers; (2), preparing complex microbial inoculants from aspergillus niger, bacillus subtilis, bacillus licheniformis and lactococcus lactis according to a weight ratio of 3:1:1:1.5; (3), treating the bamboo crude fibers by the aid of the complex microbial inoculants; (4), weighing aloe fibers and preparing the bamboo fibers and the aloe fibers according to a weight percentage of 2:1 or 3:1; (5), manufacturing the blended fabric from the bamboo fibers and the aloe fibers according to a warp and weft process.

The invention provides a micro-ecological preparation for a feed and a preparation method thereof. The method comprises the following steps of: firstly, performing liquid state fermentation on primary and secondary seeds by using 5 strains, namely lactobacillus plantarum, lactococcus lactis, lactobacillus rhamnosus, aspergillus niger and saccharomycopsis fibuligera; secondly, uniformly mixing high temperature soybean meal, wheat bran, corn meal and rice hulls in a weight ratio of (20-25):(50-60):(18-20):(3-5); adding 18 percent solution of urea in an amount which is 15 to 20 weight percent of the mixture into the mixture; inoculating liquid secondary seeds in an amount which is 5 percent of a humid weight of the solid mixture; uniformly mixing the mixture; flattening the solid mixture to a thickness of 12 to 20cm; culturing the solid mixture at the temperature of 30 DEG C for 48 hours; performing ventilation drying on the cultured solid mixture at the temperature of between 40 and 45 DEG C and stopping drying till the moisture content of the solid mixture is less than 5 percent; and crushing and packaging the solid mixture to obtain the finished products.

The invention discloses a lactococcus lactis sub-specie lactis strain KLDS4001 having microorganism collection number of CGMCC No. 9964. The strain is strong in lactic acid-producing capability and good in fermentation performance and can be compounded with lactococcus lactis sub-specie cremoris to be applied as a cheddar leavening agent. The invention also discloses an application of the lactococcus lactis sub-specie lactis strain KLDS4001 in preparation of cheddar and a method for preparing cheddar by virtue of the strain. The method comprises the following steps of adding a compound leavening agent, which is prepared by mixing the lactococcus lactis sub-specie lactis strain KLDS4001 and the lactococcus lactis sub-specie cremoris, into raw milk and fermenting. The cheddar prepared by the compound leavening agent has the advantages of good maturity, texture and flavor and has a certain commercial value; and the physical and chemical indicators and microbial indicators of cheddar are in line with national standards.

The invention belongs to the technical filed of milk product, and relates to a preparation method for fresh cheese products, which comprises the following steps: a pretreatment is applied to the tested and approved original milk; and then homogenization, sterilization and cooling are applied to the purified milk; a starter containing lactobacillus bulgaricus and streptococcus thermophilus and probiotics including bifidobacterium, lactobacillus casei, lactobacillus acidophilus, lactococcus lactis cremoris are added; the milk is fermented at the temperature of 39-43 DEG C for 6-8 hours and the PH value is stopped at 4.3-4.6; the homogenization is applied to the curd after fermentation; cooling, filling, and ripening are applied to the homogenized milk products. By simplifying a plurality of steps in terms of art, the preparation method for fresh cheese products has the advantages of easier realization in terms of production, more convenient operation, and is provided with more nutritional and health care values compared with the conventional cheeses.

The invention discloses a recombinant porcine epidemic diarrhea virus (PEDV) lactococcus lactis and its construction method and use. The construction method comprises the following steps of carrying out RT-PCR amplification to obtain a major protective antigen COE gene sequence of PEDV, carrying out clone sequencing, designing expression primers according to the sequencing result and expression vector characteristics, carrying out amplification of a PEDV COE coding sequence, connecting the PEDV COE coding sequence to a lactococcus lactis expression vector pNZ8149, and carrying out electrotransformation of the lactococcus lactis expression vector pNZ8149 into a lactococcus lactis NZ3900 cell to obtain the recombinant PEDV lactococcus lactis. The recombinant PEDV lactococcus lactis is induced by 1ng/mL of Nisin and through SDS-PAGE and Western blot analysis, a main s protein of the PEDV is expressed. An expressed recombinant PEDV lactococcus lactis vector oral vaccine can irritate production of humoral immunity and certain cellular immunity of mice. The recombinant PEDV lactococcus lactis has wide application prospects in drugs such as a PEDV vaccine.

The invention relates to a method for preparing cholesterol reducing eggnog fermenting drink by utilizing lactobacillus and microzyme which produce bile salt hydrolase, belonging to a functional drinkwhich is prepared from the following ingredients: 15% of whole egg pulp, 35% of milk, 7% of saccharose, 0.3% of CMC-Na. and 0.2% of carrageenin, wherein the ratio of the raw materials (the whole eggplug and the milk) to water is 1:1 (W/V). The primary fermentation condition is described as following: streptococcus thermophilus Tx, Lactococcus lactis subsp.lactis KS4 and Lactobacillus casei KL1 are mixed in proportion of 1:1:1, the inoculum size is 3%, and then the mixture is fermented for 8h at the temperature of 43 DEG C. The secondary fermentation condition is described as following: Kluyveromyces marxianus M3 and K1 are compounded in proportion of 1:1 or the inoculum size of the single strain is 1%, and then the composite is fermented for 24-26 h at the temperature of 30 DEG C (mixture strain) or 32-34 DEG C; after ripening is carried out for 1 day at the temperature of 4 DEG C, the reducing rate of raw material cholesterol reaches as high as 89.3%. By utilizing the characteristics of strain high-yielding BSH, exopolysaccharide and the like, the invention has the efficiencies of immunological regulation, cholesterol reducing, tumor prevention and the like, and the problem of egg smell is not only solved, but also the content of raw material cholesterol is efficiently reduced through egg pulp proper sterilization and eggnog secondary fermentation. The eggnog drink preparedby the invention has simple fermentation process, short period and lower cost and is suitable for industrialized production.

The invention discloses a preparation method of a composite microbial starter culture and application thereof. The method is characterized by comprising the following steps: separating out lactobacillus plantarum, lactobacillus sake, lactococcus lactis and leuconostoc mesenteroides from a fermentation liquor of natural fermentation sauerkraut, producing strains by taking dabaryomyces hansenii as a leavening agent; independently producing the leavening agent, so that the viable count is greater than or equal to 10<9> per ml, and then respectively preparing freeze drying powder from different strains; evenly mixing according to the mass ratio of the lactobacillus plantarum to the lactobacillus sake to the lactococcus lactis to the leuconostoc mesenteroides to the dabaryomyces hansenii being (2-3):(2-3):(1-2):(1-2):(1-2), so as to prepare the composite microbial starter culture. The composite microbial starter culture is applied to a fermented vegetable product, so that growth of infectious microbes and harmful bacteria can be avoided, the quality of the fermented vegetable product can be improved, meanwhile, compared with a single strain starter culture, more flavor substances can be generated by adopting the composite microbial starter culture of the saccharomycetes and the lactic acid bacteria, the flavor is closer to the traditional natural fermented vegetable products, and production controllability and modern production are achieved.

The invention discloses a plant composite ferment capable of adjusting intestinal floras and a preparation method thereof. The plant composite ferment is mainly prepared by uniformly mixing botanical raw materials consisting of black fungi, citrus fiber, oat bran and konjak powder according to a certain weight ratio, then adding probiotics for fermentation and carrying out blending with prebiotics and dietary fiber, wherein probiotics are one or more selected from a group consisting of Bifidobacterium adolescentis, Bifidobacterium lactis, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium bifidum, Lactobacillus acidophilus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetyl, Leuconostoc mesenteroides subsp. mesenteroides, conventional bacterial strains for food production and processing, etc.; and the prebiotics and dietary fiber are one or more selected from a group consisting of inulin, L-arabinose and stachyose. The plant composite ferment provided by the invention can provide beneficial bacteria for the intestinal tracts of people, is applicable as a raw material for metabolism of intestinal floras and has good effect on adjustment of the functions of intestinal floras.

The invention discloses an expression method of lactococcus lactis of porcine streptococcus phage catenase in the technical field of biology. A pyrolyzed gene of porcine streptococcus virulent phage SMP is augmented by utilizing polymerase chain reaction (PCR) to obtain a target fragment which is connected with a pNZ8148 vector so as to obtain a recombined expression plasmid; lactococcus lactis L9000 expression is adopted so s to obtain a fusion protein the molecular weight of which is 52kDa, so as to obtain activated catenase which has a pyrolyzed actioin on multiple clinically separated porcine streptococcus in vitro.

The invention provides a preparation method for composite probiotic-fermented jam. The preparation method comprises the following steps: with four probiotics consisting of Lactobacillus acidophilus, Lactobacillus paracasei, Streptococcus thermophilus and Lactococcus lactis as original strains, carrying out enlarged cultivation, preparation of a powdery freeze-dried strain and complex formulation of a freeze-dried composite probiotic leavening agent powder so as to obtain the freeze-dried composite probiotic leavening agent powder; then preparing pulp from cleaned fruit by using a colloid mill, adding white sugar accounting for 8% of the weight of the pulp, fully stirring the white sugar to allow the white sugar to be completely dissolved so as to prepare sugared pulp, carrying out sterilization with an ultrahigh temperature instant sterilizer at a temperature of 142 DEG C for 3 s, cooling to a temperature of 37 DEG C, then adding the freeze-dried composite probiotic leavening agent powder which accounts for 0.025% of the weight of solids in the sugared concentrated grape juice, carrying out anaerobic fermentation at a temperature of 37 DEG C for 48 h and then packaging the fermented pulp under an aseptic condition so as to obtain a finished product of the composite probiotic-fermented jam.