75 results about "Lactococcus lactis" patented technology

The invention relates to the technical field of microorganisms, and particularly discloses a nitrogen-fixing and cadmium-reducing microbial agent as well as a preparation method and application thereof. The microbial agent consists of bacillus pseudomycoides, lactococcus lactis, azotobacter chroococcum and biochar, wherein the biochar is obtained by pyrolyzing and carbonizing rice straws. The bacillus pseudomycoides can reduce the bio-availability of soil cadmium; lactococcus lactis can secrete a large number of biological active substances such as exopolysaccharides and enzymes, and the activity of other microorganisms is stimulated and improved; azotobacter chroococcum converts nitrogen in air into ammonium, amino acid and peptide which can be utilized by plants and promotes plant growth, and released metallothionein contains free sulfydryl which is combined with Cd ions, so that a stable sulfide compound is formed. The biological carbon adsorbs and fixes the three bacteria, so that the microorganisms can continuously and effectively play a role and have a mutual synergistic effect, the fixation of Cd in the soil is further enhanced, the availability of nitrogen is improved, and the plant growth is effectively promoted.

The invention provides an environment-friendly microbial strain and a water treatment agent preparation process, and relates to the field of water treatment. The environment-friendly microbial strain is prepared from the following raw materials in parts by weight: 20 parts of nitrifying bacteria, 20 parts of denitrifying bacteria, 35 parts of bacillus and 25 parts of EM bacteria, the nitrifying bacteria comprise nitrosomas and nitrobacteria, and the denitrifying bacteria comprise nitrosomas and nitrobacteria. The denitrifying bacteria comprise denitrifying bacilli and sternobacter, the bacillus comprises bacillus subtilis and bacillus licheniformis, and the EM bacteria comprise rhodopseudomonas, lactococcus lactis and saccharomyces cerevisiae. Through flora screening and culture, the culture efficiency is improved, through a fermentation process, fermentation liquor overflow and insufficient dissolved oxygen caused by excessive foam are effectively prevented, the stability of the fermentation process is ensured, through preparation preparation, a good packaging material and a sealing technology, moisture absorption and pollution of a microbial inoculum are prevented, and the quality and safety of a product are ensured.

The present disclosure relates to a Lactococcus lactis subsp. lactis CAB701 strain having both anti-obesity and immune-promoting activities, an anti-obesity or immune-enhancing food composition containing the same, and an anti-obesity or immune-enhancing vegan fermented milk containing the same. The CAB701 strain of the present disclosure has pancreatic lipase inhibitory activity and can be widely utilized for preventing, ameliorating or treating obesity and for enhancing immunity. Furthermore, it can be used as a starter for fermentation. In addition, since a vegan fermented milk prepared with the CAB701 strain of the present disclosure exhibits a significantly slower decrease in the viable Lactobacillus cell count during the storage period as compared to vegan fermented milks prepared with conventional strains, it can be seen that the CAB701 strain of the present disclosure is useful in the preparation of a vegan fermented milk.

Provided are methods, prokaryotic host cells, expression vectors, and kits for the production of psilocybin derivatives produced using at least one psilocybin production gene. The methods enable production of psilocybin derivatives and related compounds including non-naturally occurring species. In certain embodiments, a prokaryotic host cell is selected from the group consisting of from the group consisting of Escherichia coli, Corynebacterium glutamicum, Vibrio natriegens, Bacillus subtilis, Bacillus megaterium, Escherichia coli Nissle 1917, Clostridium acetobutlyicum, Streptomyces coelicolor, Lactococcus lactis, Pseudomonas putida, Streptomyces clavuligerus, and Streptomyces venezuelae.

The invention relates to a polygonatum sibiricum probiotic compound preparation with an aging delaying effect and application thereof. The compound preparation comprises a polygonatum sibiricum extract and a probiotic composition, the bacterial strains in the probiotic composition comprise a combination of a bifidobacterium animalis subsp. Lactis BLa36 bacterial strain, a bifidobacterium longum BL21 bacterial strain, a bifidobacterium adolescentis BAC30 bacterial strain, a lactobacillus plantarum Lp90 bacterial strain, a lactobacillus casei LC89 bacterial strain, a bifidobacterium breve BBr60 bacterial strain and a pediococcus acidilactici CCFM7902 bacterial strain. After the rhizoma polygonati component and the probiotic component are combined for use, the rhizoma polygonati component and the probiotic component have potential synergistic effects in the aspects of improving the intestinal flora structure, regulating the intestinal environment, delaying senescence, reducing inflammation-related symptoms and the like. Moreover, further, various probiotic strains are compounded and combined for use, so that the capability of a related compound preparation in the aspect of delaying various symptoms of senescence can also be improved in a combined manner.

The present invention relates to the technical field of raw materials for toiletries, and specifically discloses a composite extract for preventing hair loss and controlling oil, a preparation method thereof, and an application thereof. The preparation method of the composite extract for preventing hair loss and controlling oil comprises the following steps: step 1), putting the composite plant raw material into a solvent, heating and extracting, and obtaining a pre-extract solution; step 2), cooling the pre-extract solution to ≤36°C, and then inoculating the composite bacteria into the pre-extract solution for fermentation to obtain a fermentation solution; step 3), sterilizing and concentrating to obtain a composite extract for preventing hair loss and controlling oil; the composite plant raw material is a compound of ginseng root, Platycladus orientalis, Polygonum multiflorum, Ligustrum lucidum, Morinda officinalis, Eucommia ulmoides, Milk thistle, and Taxus cuspidatus; the composite bacteria is a compound of Jardine Seberlindner's yeast, Phanerochaete chrysosporium, Hansen's yeast with grape juice, and Lactococcus lactis subspecies creamy. The present invention has the advantage of further improving the anti-hair loss effect.

The invention relates to the technical field of flavor agents, in particular to a butter type bacterium-enzyme co-promoted cheese flavor agent with good sensory characteristics and a preparation method. The flavor agent is composed of hydrolase and active lactic acid bacteria, the hydrolase is prepared from Protease M 'Amano' SD protease, the active lactic acid bacteria are prepared from lactococcus lactis BL-19 (preserved in the China General Microbiological Culture Collection Center, the preservation number is CGMCC 16242), and the fermentation substrate is butter.

The invention relates to selenium-enriched pediococcus acidilactici Se34 with anti-oxidation, cholesterol-lowering and anti-tumor effects and application of the selenium-enriched pediococcus acidilactici Se34. The pediococcus acidilactici Se34 is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number of the pediococcus acidilactici Se34 is CGMCC No.33933, and the preservation date of the pediococcus acidilactici Se34 is March 24, 2025. The pediococcus acidilactici Se34 provided by the invention integrates excellent probiotic characteristics (acid-resistant bile salt, safe and colonizable), efficient selenium enrichment capacity and remarkably enhanced activity of resisting oxidation, reducing cholesterol and inhibiting specific cancer cell proliferation and metastasis after selenium enrichment. The strain and the selenium-rich product thereof have important application value in the fields of developing functional foods (selenium-rich probiotic products), antioxidant / cholesterol-reducing health-care foods, potential auxiliary anticancer biological preparations or prodrugs and the like.

The invention discloses a streptomyces Targetron gene targeting vector as well as a construction method and application of the streptomyces Targetron gene targeting vector. According to the invention, an II-type intron Ll.LtrB from lactococcus lactis is cloned to an escherichia coli-streptomyces shuttle plasmid to construct a streptomyces genetic manipulation tool-vector pSC30 based on targeting of the II-type intron, and gene targeting in streptomyces coelicolor is successfully realized by using the tool. Screening a biosynthetic gene cluster of red pigment in streptomyces roseosporus; and activating a biosynthetic gene cluster of janus doxorubicin in streptomyces spinosus. According to the invention, the conversion rate and the gene targeting efficiency of the Ll.LtrB intron in streptomyces with high GC content are effectively improved, and a new tool is provided for construction of a gene mutation library.

This invention aims to address the technical bottlenecks of existing milk curd products, such as weak functional activity, unclear process parameters, and unstable flavor and quality. It utilizes *Pediococcus pentosaceus* HM4, *Streptococcus thermophilus* HM6, *Lactococcus lactis* JY4, and *Lactobacillus plantarum* NC1, employing these four strains in an optimal ratio as a compound fermentation agent to achieve synergistic effects. Using milk and goji berries as raw materials, the fermentation process of milk curds and goji berry milk curds was systematically optimized through single-factor experiments, Plackett-Burman experiments, and response surface methodology. The physicochemical indicators and flavor characteristics of the products under different process conditions were analyzed. The obtained milk curds achieved a DPPH free radical scavenging rate of 91.38%–94.15%, providing technical support for the high-value utilization of milk curds and enriching the variety of functional dairy products.

A black fungus cultivation material capable of increasing vitamin B2 belongs to the technical field of high-riboflavin black fungus strain breeding and cultivation, and is prepared by mixing basswood chips, quick lime, gypsum powder, purified water and a fermentation product, the fermented product is prepared by crushing and mixing the following components in parts by weight in the mixed powder 1: 10-12 parts of chrysanthemum morifolium ramat, 5-8 parts of ginkgo leaves, 3-6 parts of liquorice, 20-30 parts of pine cones and 15-18 parts of walnut shells into the mixed powder 1, adding bran shells, corn flour and sucrose powder, mixing to form mixed powder 2, sterilizing, and fermenting by adopting arabitol hansenula polymorpha, lactococcus lactis and bacillus licheniformis. According to the prepared cultivation material, the riboflavin content in the black fungus is effectively increased and reaches 2 mg / 100 g dry fungus or above, the cultivation period of the black fungus is shortened, meanwhile, the yield of the dry fungus reaches 120 g / bag or above, the cultivation method can be used for seedling cultivation of high-riboflavin black fungus strains, and high-quality high-riboflavin black fungus strains are obtained through cultivation of the cultivation material.

A cultivation medium for Auricularia auricula that can increase riboflavin content, belonging to the technical field of breeding and cultivation of high-riboflavin Auricularia auricula strains, is composed of basswood sawdust, quicklime, gypsum powder, purified water and a fermented product. The fermented product, calculated by weight, is prepared by mixing 10 - 12 parts of Chrysanthemum morifolium Ramat., 5 - 8 parts of Ginkgo biloba leaves, 3 - 6 parts of Glycyrrhiza uralensis Fisch., 20 - 30 parts of pine cones and 15 - 18 parts of walnut shells into a mixed powder 1, adding chaff, corn flour and sucrose powder to form a mixed powder 2, and then fermenting with Hansenula anomala, Lactococcus lactis and Bacillus licheniformis after sterilization. The cultivation medium prepared by the present invention effectively increases the riboflavin content in Auricularia auricula, reaching more than 2 mg / 100 g of dry Auricularia auricula, shortens the cultivation cycle of Auricularia auricula, and at the same time, the dry Auricularia auricula yield reaches more than 120 g / bag. The above cultivation method can be used for the seedling cultivation of high-riboflavin Auricularia auricula strains, and high-quality strains of high-riboflavin Auricularia auricula can be obtained through the cultivation with this cultivation medium.

The invention provides a strain capable of resisting radiation damage as well as a product and application thereof, and relates to the technical field of probiotics capable of resisting radiation damage. The probiotic strains are separated from healthy breast milk and comprise lactobacillus gasseri LG02, lactococcus lactis LL6 and bifidobacterium adolescentis BA18, and the three probiotic strains can improve the survival rate after ionizing radiation; the LG02 or LL6 strain relieves damage of ionizing radiation to tissue structures of the heart, the liver, the spleen, the lung, the kidney, the stomach, the small intestine, the colon and the femur, the physiological function of an organism is maintained, and recovery of the tissue structures is accelerated; the LG02 or LL6 strain accelerates the body repair after radiotherapy, reduces the side reactions of diarrhea, stomachache, constipation and cough, and reduces the incidence rate of hematochezia and radiation pneumonitis; the LG02 or LL6 strain increases or recovers the number of leukocytes, and improves the hematopoietic ability and immunity of the organism; the LG02 or LL6 strain has the effects of inhibiting harmful bacteria, improving the anti-infection and anti-inflammation capability of the body and improving the resistance; the LG02 or LL6 strain can improve the oxidation resistance of the body and enhance the aging resistance of the body.

The invention belongs to the technical field of biology, and particularly relates to a recombinant strain of high-yield riemerella anatipestifer bacteriophage lyase, a mutant strain, a construction method and application. The invention provides a coding gene of riemerella anatipestifer bacteriophage lyase, and further constructs recombinant lactococcus lactis of high-yield riemerella anatipestifer bacteriophage lyase. The mutant strain provided by the invention is obtained by taking the recombinant lactococcus lactis as a starting strain through a mutation breeding technology and a specific high-throughput screening strategy, has higher secretory expression quantity of riemerella anatipestifer bacteriophage lyase, is good in hereditary stability in an antibiotic-free culture medium, and has a good application prospect. The method is suitable for industrial efficient production of active lyase. The riemerella anatipestifer bacteriophage lyase expressed by the mutant strain has an obvious splitting effect on riemerella anatipestifer in vitro, has obvious prevention and treatment effects on riemerella anatipestifer infection in vivo, and can effectively improve the survival rate of infected chicks and remove pathogenic bacteria in vivo.

The application discloses a kind of complex fermentation inoculant for improving equol production, fermentation liquor and application thereof, belong to microbial fermentation technical field.The complex fermentation inoculant of the application, streptococcus thermophilus BLCC2-0025 and lactococcus lactis MP1001 have high β-glucosidase activity, and low activity glycoside form is converted into high activity daidzein;Salivary lactobacillus LS1101 and lactobacillus gregius 0010 have the activity of further converting daidzein into equol;Four strains of bacteria are used in combination, which can synergistically improve the content of equol.The fermentation liquor prepared by fermenting pueraria extract with the complex fermentation inoculant of the application can target regulate intestine-ovary axis, significantly improve the reproductive function of POF mice, relieve ovarian oxidative stress and accurately regulate intestinal flora balance, providing a safe and effective preparation and application scheme for non-hormone intervention of premature ovarian failure.

The invention provides a three-dimensional microbial flora biological hybrid system capable of efficiently generating electricity by utilizing lignocellulose hydrolysate, and belongs to the technical field of biological batteries. According to the invention, an artificial microbial flora SLB composed of S.oneidensis, Lactococcus lactis and Bacillus subtilis is preliminarily constructed, the bacteria in the artificial microbial flora SLB are respectively subjected to genetic engineering modification, then a carbon cloth anode is replaced by a carbon felt anode, a dispersion liquid GO is added, the electricity generation and conductivity of an anode electroactive biological membrane are further optimized, and the electrochemical performance of the anode electroactive biological membrane is further improved. And finally, a three-dimensional microbial flora biological hybrid system S7L1B1 (at) CFamp capable of directly utilizing the lignocellulose hydrolysate to generate power is constructed. And GO. According to the present invention, the MFC technology is introduced, such that the MFC technology has good lignocellulose hydrolysate degradation and biological power generation capacity, such that the new approach is developed for the high-value utilization of the lignocellulose resource, the solid theoretical basis and the practical guidance are provided, and the application development of the MFC technology in the lignocellulose resource conversion field is promoted.

The application discloses a pure oat-based fermented beverage and a preparation method thereof, and belongs to the technical fields of microorganisms and fermentation. The pure oat beverage is used as a fermentation raw material, and lactococcus lactis is added to perform fermentation, so that the content of beta-glucan in the oat beverage is increased by 40% to 70%, and the taste of the oat beverage is improved. The ratio of sweet amino acids to bitter amino acids is (1-1.2):1. Compared with other similar products obtained by fermentation of pure plant bases, the product is natural and delicious, has a long survival time in storage, does not need complex processes and expensive equipment, has low product manufacturing cost, and has good practical value and application prospect.

The application relates to the field of food biotechnology, and discloses a low-salt bean paste production process based on segmented temperature control fermentation, which is made of fava bean koji, water, edible salt, sodium hexametaphosphate, lactococcus lactis nisin, edible alcohol, granulated coarse granular calcium carbonate and glucono-delta-lactone. The production process comprises the following steps: constructing a composite matrix, and first performing buffer-type medium-temperature enzymolysis; then adding a glucono-delta-lactone aqueous solution in a flow manner, utilizing the stoichiometric coupling reaction of the glucono-delta-lactone aqueous solution and the granulated coarse granular calcium carbonate to generate carbon dioxide in situ to construct a micropore structure and regulate the pH value of the system; and finally, connecting a Zygosaccharomyces rouxii to perform low-temperature aroma-producing after-ripening. Through the synergistic effect of the components, the application effectively solves technical problems in the low-salt fermentation process, such as low protein solubility, easy compaction of the matrix and breeding of miscellaneous bacteria, and improves the amino acid nitrogen content and protein hydrolysis rate of the finished product.

The invention relates to the technical field of food processing, in particular to a processing method for cooked mutton, which comprises the following steps: obtaining a fresh mutton raw material; performing pretreatment before fermentation on the fresh mutton raw material; adding a compound bacteria solution into the pretreated fresh mutton raw material, and fermenting to hydrolyze goaty-flavor substances in the mutton to obtain fermented mutton; immersing the fermented mutton into a composite gel solution and carrying out vacuum impregnation so as to selectively remove fermented free mutton smell substances, so as to obtain mutton smell removed mutton; and pickling the mutton with the removed mutton smell with ingredients, and cooking the mutton at 80-85 DEG C for 10-15 minutes to obtain a cooked mutton finished product, wherein the compound bacteria liquid consists of staphylococcus carnosus, pediococcus pentosaceus, lactococcus lactis and a calcium chloride solution. According to the invention, mutton-smell-causing short-chain branched fatty acid in mutton is degraded by a microbial mutton-smell-reducing method, and long-chain branched fatty acid with physiological activity is retained at the same time.

This invention provides a set-type yogurt with a milk skin layer and its production method, relating to the field of dairy product technology. The invention involves mixing raw milk with white sugar and a stabilizer, cooling it, and then adding functional excipients to obtain base material 1. The raw milk is then centrifuged and defatted to prepare light cream, yielding base material 2. Base material 1 and base material 2 are mixed, inoculated with a complex microorganism, and subjected to static fermentation followed by low-temperature ripening. The stabilizer consists of acetylated distarch adipate, κ-carrageenan, and diacetyl tartaric acid mono- and diglycerides. The complex microorganisms consist of *Streptococcus thermophilus* subsp. *salicylate*, *Lactococcus lactis* subsp. *lactophores*, and *Bifidobacterium animalis* subsp. *lactophores*. The stabilizer enhances gel water retention and reduces whey separation, allowing the light cream to float and form a uniform and dense milk skin layer. The static fermentation and low-temperature ripening of the complex microorganisms optimize texture and flavor. The milk skin layer of this invention's set-type yogurt is intact and uniform in thickness, the yogurt curd is delicate, whey separation is minimal, and the taste is rich and mellow.

The invention relates to the technical field of fermented dairy products, and discloses a fermented animal and plant double-protein aerated mousse and a preparation method thereof, and the aerated mousse is prepared from the following raw materials by weight: 300-700 parts of animal milk; 100 to 500 parts of plant milk; 40 to 100 parts of a sweetening agent; 100 to 200 parts of single cream; the compound thickening emulsifier is prepared from gelatin, agar, locust bean gum and lactic acid glycerol fatty acid ester according to the weight ratio of (10 to 25): (1 to 5): (2 to 8): (2 to 10); the fermentation agent is 150 to 250 U / T, and the fermentation agent comprises streptococcus salivarius subsp. Thermophilus, lactobacillus delbrueckii subsp. Bulgaricus, lactobacillus plantarum and lactococcus lactis subsp. Cremoris; the compound biological enzyme comprises lipase, glutamine transaminase and lactase. The aerated fermented milk which is fluffy, smooth and soft in texture is obtained, the obtained aerated fermented milk contains high viable count, the tissue state is stable within the shelf life, no gas overflows, and the aerated fermented milk has the sour and sweet taste of the fermented milk and the soft mousse cake taste.

The invention relates to the technical field of minced fillet deodorization, and discloses a minced fillet deodorization process for fish ball production, which comprises the following steps: (1) cleaning and dehydrating a minced fillet raw material, and controlling the water content at 80-95% after the raw material is dehydrated to obtain a primary minced fillet raw material; (2) activating a composite fungus material, adding the activated composite fungus material into the primary minced fillet raw material, uniformly stirring, fermenting at 28 DEG C for 50-60 minutes, heating to 30 DEG C, and fermenting for 50-60 minutes; wherein the composite fungus material comprises rhizomucor miehei, kluyveromyces marxianus, lactococcus lactis and saccharomyces cerevisiae; and (4) heating the minced fillet obtained in the step (3) to 65-68 DEG C, keeping the temperature for 2-3 minutes, rinsing with ice water, and dehydrating to obtain the fishy smell removed minced fillet. According to the method, the effect of removing the fishy smell of the minced fillet can be improved.

The invention relates to the technical field of microbial fermentation, in particular to a preparation method and application of a compound microbial agent for fermenting sugarcane yellow leaves. The compound microbial agent is prepared from lactobacillus plantarum R4-30, lactobacillus acidophilus G32, lactobacillus fermentum R6-11, lactococcus lactis G3-1, leuconostoc citreum G7-13, candida boidinii G90-9 and pichia kudriavzevii G90-14, and the compound microbial agent is prepared from lactobacillus plantarum R4-30, lactobacillus acidophilus G32, lactobacillus fermentum R6-11, lactococcus lactis G3-1, leuconostoc citreum G7-13 The preparation method of the composite microbial agent comprises the following steps: (1) activation and rejuvenation of strains; and (2) preparation of the composite microbial agent: uniformly mixing single strain culture solutions according to a mass ratio to obtain the composite microbial agent. After the compound microbial agent provided by the invention is used for fermenting the sugarcane yellow leaves for 8 days, the fermented feed is rich in nutrition and fragrant in smell, the content of crude protein in the fermented feed is increased, the number of moulds is reduced, and the content of butyric acid, neutral detergent fibers and hemicellulose is reduced.

The invention discloses pediococcus acidilactici capable of producing cellulase and application of the pediococcus acidilactici, the preservation number of a pediococcus acidilactici strain Y2 is CCTCC M 20251203, and the 16S rDNA sequence of the pediococcus acidilactici strain Y2 is as shown in SEQ ID NO: 1. Experiments show that the Y2 bacterium and cane sugar composite addition group synchronously optimizes the two processes of fermentation and degradation through ingenious cooperation of microorganisms and substrates. A stable acid environment rich in lactic acid is created, decay is inhibited, meanwhile, a fiber barrier is remarkably broken, and the nutritional value is improved. Through the synergistic effect of the Y2 bacteria and the cane sugar, obvious advantages are shown in the aspects of fermentation efficiency, fermentation environment optimization and nutritional ingredient improvement, and good technical application prospects are achieved.

The invention relates to the technical field of flavor agents, in particular to a cream type bacterium-enzyme co-promoted cheese flavor agent with good sensory characteristics and a preparation method of the cream type bacterium-enzyme co-promoted cheese flavor agent. The flavor agent provided by the invention is composed of hydrolase and active lactic acid bacteria, the hydrolase is prepared from Protease AY 'Amano' 400SD protease, the active lactic acid bacteria are prepared from lactococcus lactis BL-19 (preserved in the China General Microbiological Culture Collection Center, the preservation number is CGMCC 16242), and the fermentation substrate is cream.

The present invention provides a Salmonella - specific antigen fusion protein and its recombinant Lactococcus lactis. The antigen fusion protein is a Salmonella OmpC and Flic antigen fusion protein, and its amino acid sequence is SEQ ID NO: 1. The fusion polypeptide provided by the present invention can be used as an antigen to prepare a vaccine, and the vaccine prepared can provide highly efficient immune protection after immunizing animals. Moreover, the provided fusion polypeptide has no allergenicity and will not cause allergy in immunized animals, ensuring its safety as a vaccine.

To provide a component derived from natural sources and its applications in a skin external preparation (such as quasi-drugs or cosmetics).SOLUTION: The present invention provides a lactic acid bacterium as "Lactococcus lactis" derived from the flowers of Prunus x yedoensis (deposit number: NBRC115206), and a skin external preparation (quasi-drug or cosmetic) comprising a component derived from the lactic acid bacterium.SELECTED DRAWING: None

The application relates to a production method and application of combined fermentation of bupleurum and lonicera japonica residues by bacillus velezensis and pediococcus acidilactici, and belongs to the technical field of biotechnology. The bupleurum and lonicera japonica residues are treated by adopting a process of enzymolysis first and then fermentation, wherein the composite enzyme comprises cellulase, beta-glucanase, xylanase, beta-mannanase and phytase; and the fermentation bacteria comprise bacillus velezensis and pediococcus acidilactici. The fermented bupleurum and lonicera japonica residues provided by the application have a high release amount of active ingredients (chlorogenic acid, forsythoside and baicalin), and the addition ratio in broiler chickens is 2.0%-4.0%. The application effect includes improving growth performance, improving the levels of anti-inflammatory factor IL-10 and serum immunoglobulin IgM of the body, improving the muscle quality and flavor characteristics of the breast muscle, and improving the contents of inosinic acid, intramuscular protein, flavor amino acid and total amino acid. The product can not only improve the yield and quality of livestock products, but also relieve the pressure on the environment caused by solid waste residues, and has a good market prospect.

The invention discloses application of pediococcus acidilactici NR combined with a compound enzyme preparation in preparation of a wheat bran fermentation agent and a fermentation method of the pediococcus acidilactici NR combined with the compound enzyme preparation, and belongs to the fields of fermentation engineering and feed processing. The invention provides a method for improving the protein content and the protein digestibility of fermented wheat bran through synergistic fermentation of pediococcus acidilactici and a compound enzyme preparation. The acid soluble protein content and the in-vitro protein digestibility of the wheat bran are remarkably improved through a fermentation technology. In an actual animal feeding test, the fermented wheat bran shows an excellent feed replacement effect, and can partially replace corn and soybean meal, so that the feed digestibility is remarkably improved, and the feed cost is reduced. The invention provides a new way for high-value utilization of wheat bran, and has wide application prospect and important economic significance.

The invention provides a traditional Chinese medicine and probiotic composition for improving constipation and a preparation method thereof. The traditional Chinese medicine and probiotic composition for improving constipation comprises 10-20% of a probiotic composition, 15-25% of a traditional Chinese medicine composition and 55-75% of a carrier, the traditional Chinese medicine composition comprises lily, semen cassiae and mulberry; the probiotic composition is prepared from bifidobacterium breve, lactococcus lactis, lactobacillus acidophilus, lactobacillus plantarum, bifidobacterium bifidum, bifidobacterium longum and lactobacillus rhamnosus. According to the invention, traditional Chinese medicines are combined with various probiotics, and the various probiotics act together to help to recover intestinal microecological balance, promote nutrient absorption and improve lactose intolerance, so that the gastrointestinal function of a human body is comprehensively improved, and the problem of constipation is solved. The used traditional Chinese medicine components all belong to food which can be properly eaten, basically have no toxic or side effect, and can relax bowel and regulate spleen and stomach functions. The traditional Chinese medicines and various probiotics act together, so that the problem of constipation is fundamentally solved.