80 results about "Pediococcus" patented technology

The invention discloses a Pediococcus pentosaceus (Pediococcus pentosaceus, PP) strain, the Pediococcus pentosaceus is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.24884. The Pediococcus pentosaceus has the advantages that the Pediococcus pentosaceus can be used for preparing the Pediococcus pentosaceus; the strain has a good antibacterial effect on helicobacter pylori; the composition is friendly to normal gastric mucosa cells and does not have an inhibition effect; the compound has an obvious inhibiting effect on the growth of gastric cancer and can be used for preventing or treating gastric cancer.

The invention relates to a probiotic preparation for improving intestinal health of pets and application of the probiotic preparation. The bacterial strains in the probiotic preparation consist of a bacillus coagulans BC66 bacterial strain with the preservation number of CGMCC (China General Microbiological Culture Collection Center) 21879, a pediococcus acidilactici PA153 bacterial strain with the preservation number of CCTCC NO: M 2023230, a lactobacillus plantarum LP194 bacterial strain with the preservation number of CGMCC 21766, a bifidobacterium animalis BA20 bacterial strain with the preservation number of CGMCC No. 21830 and a lactobacillus reuteri LR108 bacterial strain with the preservation number of GDMCC No: 63095. According to the probiotic preparation, five specific probiotics are compounded, the five strains are matched and promoted with one another, and synergistic interaction is achieved on the effect of improving the intestinal health of pets, specifically, the digestive ability of the pets on nutrients is improved; the immunity of pets is improved and the diarrhea rate is reduced; the content of beneficial bacteria in intestinal tracts of pets is increased.

The invention belongs to the technical field of microbiological detection, and discloses a PCR primer combination for detecting mixed microorganisms in a food fermentation process and a detection method thereof. The primer combination comprises a primer pair used for detecting pediococcus pentosaceus, a primer pair used for detecting plant lactobacillus, a primer pair used for detecting lactobacillus mucus fermentation, a primer pair used for detecting bacillus amyloliquefaciens and a primer pair used for detecting lactobacillus acidophilus. The primer pair is at least one of a primer pair for detecting lactobacillus helveticus and a primer pair for detecting acetobacter pasteurianus. The primer combination or the kit containing the primer combination can realize species level specific detection of microorganisms, and can be used for qualitatively / quantitatively detecting food and key functional microorganisms in the food fermentation process, so that the dynamic change of a target flora in the fermentation process is quickly and accurately monitored.

The invention provides pediococcus pentosaceus CQFP202426 and application of the pediococcus pentosaceus CQFP202426 in preparation of drugs for preventing or treating allergic rhinitis, and belongs to the technical field of microorganisms. The pediococcus pentosaceus CQFP202426 provided by the invention has a preservation number of CGMCC (China General Microbiological Culture Collection Center) No.29782, is preserved in the China General Microbiological Culture Collection Center on January 26, 2024, and is preserved in Institute of Microbiology, Chinese Academy of Sciences, No.3, No.1 Yard, West Beichen Road, Chaoyang District, Beijing. The strain can relieve oxidative stress injury, inhibit inflammatory response and regulate immune balance, and has a remarkable effect on prevention and treatment of allergic rhinitis.

The invention relates to the field of food processing, and particularly discloses composite yeast for low-GI bread, a preparation method of the composite yeast and the low-GI bread. The low-GI bread composite yeast comprises the following raw materials in parts by weight: 4-5 parts of saccharomyces cerevisiae, 3-5 parts of lactobacillus plantarum, 1-2.5 parts of pediococcus pentosaceus, 100-150 parts of solid state fermentation pomace powder, 0.1-0.5 part of an enzyme inhibitor and 25-40 parts of millet resistant starch. The compound yeast is used for preparing the bread with the low GI value, and the prepared bread is low in glycemic index, good in expansibility, large in size, good in water binding capacity and not prone to hardening.

The invention belongs to the technical field of food bacteriostatic agents, and particularly relates to a composite natural bacteriostatic agent and a preparation method and application thereof. The bacteriostatic agent comprises the following components in parts by weight: 2-4 parts of garlic powder, 1-3 parts of tea polyphenol and 1-3 parts of pediococcus pentosaceus freeze-dried powder. The natural plant source antibacterial components (garlic powder and tea polyphenol) and the microbial source antibacterial component (pediococcus pentosaceus freeze-dried powder) are scientifically compounded, so that a remarkable antibacterial effect is generated, and particularly, a high-efficiency inhibition effect is achieved on common putrefying bacteria (bacillus subtilis) and pathogenic bacteria (staphylococcus aureus) in meat prefabricated food.

The invention discloses pediococcus pentosaceus and application thereof in a product for relieving asthenopia, and relates to the technical field of microorganisms. The invention provides a strain of pediococcus pentosaceus RH3401, and the preservation number of the pediococcus pentosaceus RH3401 is CGMCC (China General Microbiological Culture Collection Center) No.25166. The pediococcus pentosaceus RH3401 The invention also provides an application of the pediococcus pentosaceus RH3401 in preparation of a product for relieving asthenopia. The pediococcus pentosaceus RH3401 provided by the invention has a relatively good effect of relieving asthenopia, can remarkably reduce eye apoptotic cells, and has a relatively good application prospect in preparation of products for relieving asthenopia.

The invention belongs to the technical field of food fermentation, and provides a naan air-holding aroma-enhancing rapid fermentation composite leavening agent and a preparation method, the composite leavening agent comprises freeze-drying type lactobacillus plantarum, freeze-drying type saccharomyces cerevisiae, freeze-drying type pediococcus pentosaceus, lactobacillus rhamnosus, lactobacillus casei and Xiangba powder, and the optimal mass ratio of the freeze-drying type lactobacillus plantarum, the freeze-drying type saccharomyces cerevisiae, the freeze-drying type pediococcus pentosaceus, the lactobacillus rhamnosus, the lactobacillus casei and Xiangba powder is 2: 1: 3: 2: 3: 1 or 3: 1: 3: 1: 2: 2. The crusty pancake prepared according to the proportion has better sensory characteristics, specifically, the crusty pancake tastes softer and more elastic, the surface glossiness is improved, and the color is more uniform and natural. In addition, the method can also shorten the fermentation time, and endows the product with unique aroma of the sour dough fermented crusty pancake, thereby enhancing the flavor of the final product. The problems that the taste and the flavor are single when commercial yeast is independently used for making the fermented crusty pancake are solved, and the problems that when traditional sour dough is used for making fermented flour products, the fermentation time is long, the stability is poor, the quality is difficult to control, harmful microorganisms are prone to breeding and the like are solved.

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.

The invention discloses low-salt flavored fermented shredded chili and a preparation method thereof, and belongs to the technical field of food processing. Aiming at the problems of long fermentation period, high nitrite content and poor flavor of the existing chili fermentation method, the method comprises the following steps: pretreating chili, shredding and dehydrating; putting the dehydrated shredded chili, auxiliary materials, saline water and activated composite strains into an air pulsating pressure fermentation tank for pulsating pressure staged temperature control fermentation; wherein the composite strain is prepared from lactobacillus plantarum, lactobacillus pentosus and pediococcus pentosaceus according to a specific proportion; and after fermentation, draining, seasoning, standing at low temperature, sterilizing and packaging. The method disclosed by the invention can realize rapid fermentation under a low-salt condition, reduce nitrite and improve flavor, and is suitable for industrial production of high-quality fermented chili products.

The invention relates to the technical field of microorganisms, in particular to a pediococcus acidilactici ZF636 strain and application of the pediococcus acidilactici ZF636 strain. The pediococcus acidilactici strain ZF636 is obtained by screening, is salt-resistant and acid-resistant, has relatively strong ester production capacity, and particularly has high yield of isoamyl acetate; the strain is used for high-salt food fermentation, the content of ester substances, especially isoamyl acetate, of a product and the total amount of volatile compounds can be remarkably increased, meanwhile, the sauce flavor, the ester flavor, the delicate flavor and the strong flavor of the product are improved, the flavor of the product is more balanced and richer, and the flavor and the overall quality of the product are comprehensively improved.

The present application belongs to the technical field of disinfecting powder, and particularly relates to a preparation process of low-irritation anti-mite and antibacterial disinfecting powder. The process comprises the following steps: enzymatic hydrolysis and fermentation of callerya nitida leaf and sequoia sempervirens leaf; enzymatic hydrolysis and purification of helix pompejana gum; preparation of phosphate-PAMAM bacterial membrane disruptor; and compounding of antibacterial disinfecting powder. The callerya nitida leaf and sequoia sempervirens leaf are subjected to enzymatic hydrolysis by using beta-glucosidase, and then the obtained callerya nitida leaf-sequoia sempervirens leaf enzyme-treated substrate is subjected to mixed fermentation of lactobacillus plantarum and pediococcus pentosaceus to obtain callerya nitida leaf-sequoia sempervirens leaf anti-mite and antibacterial liquid. The anti-mite and antibacterial disinfecting powder prepared by using the callerya nitida leaf-sequoia sempervirens leaf anti-mite and antibacterial liquid as the main component has good anti-mite and antibacterial effect, and has extremely low irritation to human body, so that harm caused by contact with skin after anti-mite and sterilization of close-fitting fabrics such as clothes and bedclothes can be avoided.

The application provides a preparation method of a composite water-retaining agent and application of the composite water-retaining agent in fermented meat products. The composite water-retaining agent is composed of a basic water-retaining agent and water-retaining microspheres. Components of the basic water-retaining agent include glutamine transaminase, trehalose, L-histidine and gellan gum, and the basic water-retaining agent plays a water-retaining role in a curing period; the water-retaining microspheres are prepared by embedding L-cysteine and reduced glutathione in Pediococcus pentosaceus fermented pineapple leaves as wall materials and vehiclepsin seed gum, and slowly release active substances under acid triggering in a late fermentation period, thereby playing a water-retaining role. The application provides a non-phosphorus composite water-retaining agent with better comprehensive performance than composite phosphate and commercial non-phosphorus water-retaining agents, significantly improves water-retaining property without interfering with fermentation, and provides a green, efficient and non-phosphorus special water-retaining solution for fermented meat products.

The invention relates to a lactic acid bacteria composition and an application thereof in a low-temperature liquid biological feed, in particular to a lactic acid bacteria complex microbial inoculant suitable for a low-temperature environment (15-25 DEG C) and a fermentation process of the lactic acid bacteria complex microbial inoculant. The combination comprises pediococcus pentosaceus WP101 (the preservation number is CCTCC NO: M 20241055) and lactobacillus plantarum PC01 (the preservation number is CCTCC NO: M2022106), and the viable count of the combination is 25 million cfu / g feed according to the proportion of 1: 1. By optimizing the synergistic effect of strains and fermentation conditions, efficient fermentation in a low-temperature environment is realized, the content of lactic acid in the feed is remarkably increased, and growth of harmful microorganisms is inhibited. Animal experiments show that the fermented feed can reduce the diarrhea rate of piglets by 45.5% (Plt; 0.05), improve the daily gain of fattening pigs in the later period and the feed conversion rate, and reduce the loss of dry matters at the same time. The problem of energy consumption caused by the fact that traditional medium-temperature fermentation depends on heating and heat preservation is solved, technical support is provided for large-scale low-temperature liquid biological feed production, and economic and environmental benefits are achieved.

The invention discloses pediococcus acidilactici capable of reducing blood sugar and a preparation method of the pediococcus acidilactici. The strain is pediococcus acidilactici Pa-PG-10; the strain is named as Pediococcus ilactici, the preservation number is CGMCC (China General Microbiological Culture Collection Center) No.31866, the preservation time is September 4, 2024, the preservation unit is China General Microbiological Culture Collection Center, and the address is No.3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing. The invention has the advantage of good use effect, and solves the problems that the existing probiotics still have obvious insufficiency in the aspects of survival rate, oxidation resistance, blood sugar reducing efficiency and the like in the gastrointestinal tract environment and are difficult to meet clinical requirements.

The preparation method comprises the following steps: (1) compounding hermetia illucens larvae, whole tenebrio molitor and euphausia superba according to a mass ratio of (3-5): (2-4): 1, carrying out enzymolysis, and reacting with a yeast cell wall extract to form a glycopeptide compound; (2) coating the glycopeptide compound with a mannan oligosaccharide and chitosan solution to form microcapsules, and controlling the release rate of the microcapsules in simulated gastric juice to be lower than 30% and the release rate of the microcapsules in simulated intestinal juice to be higher than 80%; (3) co-fermenting the microcapsules, clostridium butyricum and pediococcus acidilactici, and adsorbing fermentation liquor on the porous starch; (4) performing dry mixing on the functional compound, the fermentation compound and the base material, and performing low-temperature puffing; and (5) sequentially spraying a vitamin D3 grease layer, a pectin-whey protein protective layer and a solution containing TGF-beta2 on the surfaces of the particles. Through cooperation of multiple processes, the immune function and intestinal health of pets are remarkably improved, and the product is good in stability and palatability.

This invention discloses a strain of *Pediococcus pentosaceus* RL-10 and its application in bio-acidification rice soaking and bacterial cellulose production, belonging to the field of microbial technology. The preservation number of *Pediococcus pentosaceus* RL-10 is CCTCC NO: M 20252428. This invention is the first to use *Pediococcus pentosaceus* as a strain for bio-acidification rice soaking. Using rice soaking water as a production substrate, *Acetobacter Hansenulatus* and strain RL-10 are co-cultured in situ to produce bacterial cellulose loaded with antimicrobial peptides. Under certain process conditions, acidification of rice soaking by strain RL-10 can rapidly increase acidity and shorten soaking time. The bacterial cellulose production process of this invention is simple and low-cost; verification shows that the bacterial cellulose prepared by the method of this invention has high yield and good antibacterial activity, meeting the requirements of large-scale industrial production.

The application discloses a shrimp head hydrolysate with anti-freezing activity and a preparation method and application thereof, and belongs to the technical field of biology. The shrimp head is treated by fermentation with the aid of a magnetic field and Pediococcus pentosaceus, and a shrimp head hydrolysate with high anti-freezing effect is prepared. Six polypeptides with high anti-freezing activity are identified from the shrimp head hydrolysate through mass spectrometry analysis. The polypeptides have high ice recrystallization inhibition activity, can inhibit the formation of ice crystals and the migration of water during the food freezing process, reduce the mechanical damage of ice crystals to food, inhibit the protein denaturation caused by ice crystals, and can also reduce the thawing loss and cooking loss of food, and has great application value in food frozen storage.

The invention belongs to the technical field of prebiotics, and particularly relates to plant extract composite prebiotics as well as a preparation method and application thereof. The invention provides a plant extract composite prebiotics, which is prepared by compounding a purslane ethanol extract and a common turnip ethanol extract in equal mass ratio, and the purslane ethanol extract and the common turnip ethanol extract are prepared by soaking purslane and common turnip in an ethanol solution with the volume concentration of 94-96%, performing ultrasonic extraction, concentrating and freeze-drying. The plant extract composite prebiotics provided by the invention can remarkably promote the growth of probiotics such as lactobacillus plantarum, lactobacillus paracasei and pediococcus pentosaceus, have the effects of regulating intestinal flora balance and promoting intestinal colonization of the probiotics, and also have antioxidant activity, thereby providing a new choice for development of prebiotics with natural sources.

The invention relates to the technical field of microbial preparations, and provides a microbial agent suitable for animal feed, which not only can improve the litter size and live litter size, but also can improve the birth weight of piglets and improve the survival rate of the piglets on the basis of solving constipation of sows by adopting probiotics. A microbial agent suitable for animal feed comprises 15 parts of bacterial powder, 45 parts of corn starch, 12 parts of skim milk powder, 8 parts of a yeast extract, 7 parts of a soybean extract and 6 parts of a rice bran extract. The bacterial powder is pediococcus pentosaceus bacterial powder, and the viable count of pediococcus pentosaceus in the microbial agent is not less than 1 * 10 < 6 > CFU / g.

The present application relates to the technical field of microorganism, and particularly relates to a streptococcus lactis with a cat dandruff treatment function and application thereof. Pediococcus acidilactici The streptococcus lactis is preserved in the Guangdong Provincial Microbial Culture Collection Center on September 26, 2025, and the preservation number is GDMCC No: 67035. The streptococcus lactis and the inactivated bacteria solution provided in the present application have good inhibitory effects on trichophyton mentagrophytes and mycosporum gypseum. The streptococcus lactis provided in the present application can also be used for treating cat dandruff, and compared with ketoconazole cream, the streptococcus lactis has faster effect and shorter treatment cycle.

The invention relates to the field of food processing, and discloses fermented beef jerky based on glycosylation modification and fishy smell removal and a preparation method thereof.The preparation method comprises the steps that beef is pretreated and then mixed with pickling materials, the mixture is tumbled and pickled and fermented at the same time, and then the fermented beef jerky is obtained through air drying and baking, wherein the pickling materials comprise salt, sugar, spices, a flavoring agent and a compound fermentation solution, the compound fermentation solution comprises lactobacillus curvatus, pediococcus pentosaceus, xylose glucococcus and staphylococcus carnosus, the fermentation temperature is 28-32 DEG C, and the fermentation time is 2-5h. According to the method, the beef is fermented by using the compound flora, so that the fermentation time can be shortened, the growth of putrefying microorganisms can be inhibited, and the taste of the beef is improved. The possibility of protein and fat corruption caused by endogenous corruption microorganisms is reduced, and the generation of toxic substances such as nitrite and nitrate is reduced, so that the safety of the quality of the dried beef product is improved. The sugar used in the invention comprises plant polysaccharide and sugar substitute, and is subjected to glycosylation reaction with the beef product to remove fishy smell and enhance aroma. Spices such as lemons and citronella are also added into the pickling materials, so that the flavor of the beef jerky is further improved.

The invention relates to pediococcus pentosaceus CAR6 for improving carotenoid, protein peptide and plant-based flavor and application of the pediococcus pentosaceus CAR6. The preservation number of the pediococcus pentosaceus CAR6 is CGMCC (China General Microbiological Culture Collection Center) The strain has the acid stability fermentation characteristic, can avoid the problem of over-acidification caused by over-fermentation, can efficiently synthesize short-chain fatty acids such as organic acid and butyric acid, has good agglutination and self-agglutination capacity, oxidation resistance and SOD enzyme secretion capacity, and has a remarkable bacteriostatic effect on streptococcus mutans, staphylococcus aureus and shigella sonnei. When the carrot fermentation broth is applied to carrot fermentation, earthy smell and grass smell of raw materials can be effectively removed, the sensory flavor of a fermented product is remarkably improved, meanwhile, the content of carotenoid, total protein and polypeptide is increased, and the content of glucose is reduced. The strain provides a new bacterium source for fermentation of carrots and other plant-based products, and has important application value in development of flavor fermentation products, eye protection, sugar control, protein peptide and intestinal tract conditioning type healthy nutritional food.

The invention provides a method for degrading urea and EC in Baijiu by bacillus-lactic acid bacteria compound bacteria. The compound bacteria comprise Pediococcus aryabhattai DQ10 and Pediococcus acidilactici DQ42, and the preservation numbers of the Pediococcus acidilactici DQ42 and the Pediococcus acidilactici DQ42 are respectively CGMCC (China General Microbiological Culture Collection Center) NO.36245 and CGMCC NO.36386. The invention further discloses a preparation method of the compound bacteria. The two strains are separated from high-temperature Daqu of Baijiu, can tolerate high temperature, acid and ethanol, and can grow under stress conditions in the fermentation process of the Baijiu, particularly, urea and ethyl carbamate (EC) in the fermentation process of liquor products (especially the Baijiu) can be effectively degraded by singly or combining the two strains (especially the complex microbial inoculants), the content of the urea and the EC can be remarkably reduced, and the yield of the liquor products is improved. The safety of liquor products can be improved, and a novel and safe microbial material is provided for the liquor brewing industry.

The invention relates to an extracellular green pigment-producing coleus carnosus mutant strain as well as a fermentation method and application thereof, and belongs to the technical field of microorganisms. The technical problem to be solved by the invention is to provide the pediococcus carnosus which can secrete green pigment in an extracellular manner and is high in yield and good in stability, and the green pigment obtained by fermentation of the pediococcus carnosus is stable in property. According to the key point of the technical scheme, the Keitobacteria carneus BG-G1-uv03 is a strain of the Keitobacteria carneus BG-G1-uv03, the Keitobacteria carneus BG-G1-uv03 is preserved in the Guangdong Microbial Culture Collection Center, and the preservation number is GDMCC (Guangdong Microbial Culture Collection Center) NO: 67281. According to the mutant strain of the extracellular green pigment-producing coleus carnosus and the optimized fermentation process, a new strain resource and a technical scheme are provided for industrial production of natural microbial pigments, and the mutant strain has important economic value and environmental significance.

This invention provides *Pediococcus lactis* SHI03 and its application in alleviating insulin resistance and type 2 diabetes, belonging to the field of microbial technology. This invention provides *Pediococcus lactis* SHI03, with accession number CCTCC No: M 20242686, and confirms that this strain possesses in vitro α-glucosidase inhibitory activity, exhibiting excellent probiotic and hypoglycemic effects. This invention further provides microbial products containing *Pediococcus lactis* SHI03, including *Pediococcus lactis* SHI03 fermentation broth, *Pediococcus lactis* SHI03 fermentation supernatant, and *Pediococcus lactis* SHI03 cells, and their applications in alleviating high-fat diet-induced insulin resistance and reducing fasting blood glucose in type 2 diabetic mice.

The invention provides pediococcus acidilactici XZFMCC101.23156, a microbial preparation, an antibacterial composition and application of the pediococcus acidilactici XZFMCC101.23156, and belongs to the technical field of functional microorganisms. The preservation number of the pediococcus acidilactici XZFMCC101.23156 is GDMCC No: 66860, and the pediococcus acidilactici XZFMCC101.23156 can be used as a functional microbial agent to be applied in vivo to improve diseases such as hyperlipidemia and the like, and can also achieve the effect of reducing body weight. The result of the embodiment shows that the culture supernatant of the pediococcus acidilactici XZFMCC101.23156 can effectively reduce the total cholesterol, the triglyceride, the low-density lipoprotein and the high-density lipoprotein in a rat body. The pediococcus acidilactici XZFMCC101.23156 provides a new way for the development of oral probiotic preparations and the preparation of foods, drinks, health care products and medicines with the function of degrading cholesterol.

A natural synergistic brewing method for Stachys aegypti, belonging to the field of food processing technology; addressing the problems of existing Stachys aegypti pickles relying on chemical preservatives, long fermentation cycles, high nitrite risk, and easily becoming soft and mushy, this invention provides a natural synergistic brewing method, comprising: mixing rosemary, green tea, cloves, and water in a mass ratio of (2~4):(1~3):1:100, and ultrasonically extracting to obtain a natural plant extract; adding a commercially available compound bacterial agent containing Lactobacillus plantarum and Pediococcus pentosaceus to a mixture of 2% glucose water and the extract. In the mixed solution, activate at 35-37℃ for 25-35 minutes; place the pretreated *Spiritobacterium tumefaciens* in 4%-5% saline solution, inoculate with 3%-5% activated bacterial solution by weight of saline solution, soak at 25-28℃ for 2-4 days, and then soak at 8-10℃ for 4-6 days; after testing, the finished product was found to contain no chemical preservatives such as benzoic acid and potassium sorbate, nitrite <1mg / kg, brittleness value reached 13.8N, and it has a unique herbal fragrance, achieving low-salt, rapid, and high-brittleness natural fermentation.

The present application belongs to the technical field of feed, and is a fermented feed for ruminants and a preparation method thereof. The fermented feed for ruminants is obtained by fermenting soybean straw and rice straw after being mixed with a fermentation agent. The fermentation agent comprises Lactobacillus plantarum, Pediococcus pentosaceus, Bacillus subtilis and Lactobacillus brevis. It is found that the mixture of the four bacteria has a certain synergistic effect on the fermentation of soybean straw, which can effectively improve the nutritional value of the feed. When the mixture of the four bacteria is used for the fermentation of the mixture of soybean straw and rice straw, the synergistic effect is more obvious, which not only solves the problem of the ensiling utilization of soybean straw, but also improves the nutritional value of the feed, effectively reduces the methane production in rumen fermentation, and can bring the effect of methane emission reduction to the ruminant breeding industry.

This invention relates to a multi-effect synergistic lipid-lowering composition for food and its preparation method, belonging to the field of food technology. The composition includes the following raw materials: a compound fermentation broth, *Gynostemma pentaphyllum* extract, *Lycium chinense* root bark extract, and *Rosa rugosa* fruit extract. In the preparation of the compound fermentation broth, *Rosa laevigata*, mulberry twigs, and *Fritillaria cirrhosa* are co-fermented with a compound microbial culture consisting of *Pediococcus pentosaceus*, *Lactobacillus curvatureii*, and *Kluyveromyces lactis*. This fully utilizes the synergistic effects of the raw materials and the advantages of the fermentation process, further enhancing the antioxidant activity of the multi-effect synergistic lipid-lowering composition. Furthermore, this invention also uses *Gynostemma pentaphyllum*, *Lycium chinense* root bark, and *Rosa rugosa* fruit as raw materials to prepare extracts, which are then compounded as components of the multi-effect synergistic lipid-lowering composition. This effectively utilizes the lipid-lowering properties of different raw materials, synergistically enhancing their effects to achieve lipid-lowering and weight-loss effects.