149 results about "Pediococcus sp." patented technology

The invention discloses a novel compound microorganism living bacteria agent. The agent comprises probiotics such as pediococcus, saccharomyces, bacillus and the like, wherein the total bacterial quantity is above 107 colony-forming units (cfu)/gram. The invention further discloses a method for preparing the novel compound microorganism living bacteria agent and applications of the novel compound microorganism living bacteria agent in preparation of organic sewage purification additives, deodorization fly dispelling agents, degreasing agents, pipeline blockage removing agents, feed additives and microorganism disease prevention agents. The novel compound microorganism living bacteria agent has the comprehensive effects of high removal rates to ammonia nitrogen, total nitrogen and total phosphorus, small sludge residues, energy saving, environmental friendliness and the like and the characteristics of convenience in use, safety and quickness in function, no secondary pollution, benefits to ecological protection, low treatment cost, good comprehensive profit and the like.

A dry, stable and viable probiotic composition comprising, a probiotic microorganism and a dried plant powder, with the proviso that said composition is not a blended mixture of at least one biologically pure Pediococcus acidilactici probiotic culture and dried tomato powder at a weight ratio of 1:4 encapsulated in an effective amount in a gelatin capsule.

The invention provides a bacterial strain for preparing a phenyllactic acid and a method for preparing phenyllactic acid through bacterial strain fermentation, belonging to the food biotechnology. The invention discloses a pediococcus lactobacillus for preparing phenyllactic acid and particularly relates to Pediococcus pentosaceus SK25 capable of preparing phenyllactic acid, which is preserved inthe China center for type culture collection with a collection number of CCTCC NO: M2011360. According to the method provided by the invention, the pediococcus is used as a starting bacterial strain.In an MRS (Methicillin Resistant Staphylococcus) culture medium fermentation liquor, the content of phenyllactic acid reaches 0.8 mmol/L. At present, the reported maximum yield of wild bacterial strains in the MRS culture medium fermentation liquor is only 0.57 mmol/L. When phenylalanine or phenylpyruvic acid is added to the MRS culture medium, the yield of phenyllactic acid is improved. If the phenylpyruvic acid is added in the MRS culture medium, the improvement of the yield of the phenyllactic acid is obvious, and the optimal addition quantity is determined to be 5-6 mmol/L. The product obtained by the invention is safe and reliable, can be used as a medicinal intermediate and a food additive, and has a very strong antibacterial and antiseptic function.

The invention discloses pediococcus pentosaceus and application thereof. The Latin name of the pediococcus pentosaceus is Pediococcus pentosaceus LI05, and the pediococcus pentosaceus is preserved in the China General Microbiological Culture Collection Center and has a preservation number of CGMCC No.7049. The pediococcus pentosaceus disclosed by the invention has the morphological characteristics that the thallus is rod-shaped, dose not generate spores, does not have motility, and has masculine Gram staining. The whole-cell fatty acid of the pediococcus pentosaceus disclosed by the invention comprises the following main components in percentage by weight: about 1.45% of 14:0, about 3.26% of 16:1w7c/16:1w6c, about 31.25% of 16:0, about 6.31% of 18:1w9c, about 38.59% of 18:1w7c, about 1.37% of 18:0 and about 14.59% of un18.846/19:1w6c. The invention also discloses a complete sequence of 16S ribosome DNA (16SrDNA) of the pediococcus pentosaceus. The pediococcus pentosaceus and a preparation thereof disclosed by the invention can be used for adjusting the micro-ecological balance of intestinal tracts of human or animals, promoting digestive absorption and slowing down the happening and development of liver failure of experimental animals.

The invention relates to a method for integrated detection of nine beer-spoilage bacteria, belongs to the technical field of beers. According to the method, nine beer-spoilage bacteria of Lactobacillus brevis, Lactobacillus casei, Lactobacillus coryniformi, Lactobacillus plantarum, Lactobacillus paracollinoides, Lactobacillus lindneri, Pediococcus damnosus, Pediococcus inopinatus and Pediococcus clausenii are amplified simultaneously at one time by using a ninefold PCR; and then products amplified by the ninefold PCR is separated through capillary electrophoresis. A primer SEQIDNO. 1-18 is used in the multifold PCR reaction. The high throughput and semi-quantitative analysis method for detection of contamination microorganisms in the beer has important significance in aspects of the detection and traceability of the beer-spoilage bacteria.

The invention discloses a method for preparing fish and pork composite sausages through a microorganism mixed fermenting agent. The method comprises preprocessing of raw meat, pickling, chopping, vacuum stirring, filling, fermentation, drying, packaging, sterilization, storage and the like. Frozen surimi and pork are chosen as the raw materials, and a fermenting strain is the mixed fermenting agent of lactobacillus plantarum, pediococcus pentosaceus, staphylococcus xylosus and other microorganisms. Fermented products have fresh and tender texture, a high gel property and a composite flavor of fish and pork, are high in nutritional value, good in safety and convenient to carry and facilitate industrial production; a novel healthy and convenient food is offered to people due to development of the fermented fish and pork composite sausages.

The present invention relates to a probiotic anti-oxidation health vinegar production method. According to the method, a variety of probiotics are used for brewed edible vinegar fermentation; at an alcoholic fermentation stage, probiotics of black mold, Aspergillus oryzae and anaerobic Bacteroidaceae are added, wherein the probiotics of the black mold, the Aspergillus oryzae and the anaerobic Bacteroidaceae can be adapted to amylase growth and yeast growth after being cultured; at an acetic acid fermentation stage, probiotics of Lactobacillus fermentum, Lactobacillus lactis, lactobacillus plantarum, Pediococcus acidilactici and Bifidobacterium adolescentis are added to perform synergetic fermentation, wherein the probiotics of the Lactobacillus fermentum, the Lactobacillus lactis, the lactobacillus plantarum, the Pediococcus acidilactici and the Bifidobacterium adolescentis can be adapted to acetic acid bacterial growth within a temperature of 38-46 DEG C after being cultured; and the probiotic liquid vinegar completing the brewed edible vinegar fermentation is sterilized, and a proper amount of white granulated sugar is added to prepare the brewed edible vinegar having the anti-oxidation substance, wherein the vinegar lees can further be baked into the filler of the pig feed and the animal company feed. With the production method of the present invention, the application ranges of the selected culture medium materials of black mold, Aspergillus oryzae, anaerobic Bacteroidaceae, Lactobacillus fermentum, Lactobacillus lactis, lactobacillus plantarum, Pediococcus acidilactici, Bifidobacterium adolescentis and other probiotics are substantially broadened, and the novel brewed edible vinegar inactivated and fermented through the probiotics is provided for consumers.

The invention relates to a Pediococcus acidilactici strain which is named Pediococcus acidilactici AAF 3-3. The Pediococcus acidilactici AAF 3-3 is classified as Pediococcus acidilactici, and is preserved under the preservation number of CGMCC No. 17856 since the preservation date of May 27, 2019 in the preservation unit of China General Microbiological Culture Collection Center (No.3, Court 1, West Beichen Road, Chaoyang District, Beijing). The Pediococcus acidilactici AAF 3-3 disclosed by the invention has high tolerance to main stress pressures (acetic acid, lactic acid, high temperature and ethanol) and an extreme pH value during solid-state fermentation of edible vinegar, and has an L-lactic acid production function; and moreover, the Pediococcus acidilactici AAF 3-3 has significant inhibitory effects on escherichia coli, micrococcus luteus and staphylococcus aureus as well as resistance to gentamicin, chloramphenicol, erythromycin, ampicillin and kanamycin. Thus, the Pediococcusacidilactici AAF 3-3 has application potential in the field of foods.

The invention relates to the technical field of microorganism fermentation agent culture, in particular to a lactic acid bacteria composite fermentation agent, a preparation method and application of the lactic acid bacteria composite fermentation agent in lowering biogenic amine accumulation in fermented fish products.The liquid composite lactic acid bacteria fermentation agent comprises two or three of lactobacillus plantarum, pediococcus pentosaceus, lactobacillus bifidus, lactobacillus acidophilus and lactobacillus debrueckii.The preparation method of the liquid composite lactic acid bacteria fermentation agent comprises the following steps of preparation of a fermentation medium, lactic acid liquid culture, preparation of the liquid composite lactic acid bacteria fermentation agent and the like.A fish body to be fermented can be coated with the liquid composite lactic acid bacteria fermentation agent before being fermented, conventional condition fermentation is carried out, and fermented fish with low biogenic amine accumulation is obtained.The concentration of biogenic amines such as histamine, tyramine, spermine, putrescine and cadaverine in the fermented fish final product can be lowered by 50% or above, and the safety of the fermented fish product is improved; the technology is simple, and industrial production and application can be achieved.

The invention belongs to the technical field of biological active bacterial preparations, particularly relates to a probiotic composition capable of obviously preventing and relieving the Alzheimer'sdisease, and further discloses a preparation prepared from the probiotic composition for preventing and relieving the Alzheimer's disease. The probiotic composition capable of obviously preventing andrelieving the Alzheimer's disease comprises lactobacillus plantarum Lp3a, bifidobacterium lactis Bla019, bifidobacterium longum BL5b, lactobacillus buchneri Lbu3, propionibacterium freudenreichii PrF01, propionibacterium shermanii, pediococcus acidilactici, clostridium butyricum and lactobacillus fermenti. The probiotic composition not only can obviously regulate and maintain intestinal microecology and control an in vivo toxin level but also can generate a certain quantity of short chain fatty acid, including acetic acid, propionic acid, butyric acid, lactic acid and the like to further relieve the related symptoms of the Alzheimer's disease. The probiotic composition has the efficacy of alleviating and relieving the symptoms of the Alzheimer's disease, also has the efficacy of soothingthe nerves and calming down, and also has a certain function for the depression, the anxiety disorder and the insomnia.

The invention relates to minced meat type fermented instant dried meat slices. Fresh meat is used as a raw material and undergoes mincing, pickling, fermenting, sieving, baking, pressing and slicing to prepare instant dried meat slices; in the fermentation stage, a fermentation agent selected from THM-17 (staphylococcus xylosus and pediococcus pentosaceus), VHI-41 (staphylococcus xylosus, pediococcus pentosaceus and lactobacillus plantarum), PROMIX-5 (staphylococcus xylosus, lactobacillus paraplantarum and lactobacillus sake) and WBX-43 (staphylococcus xylosus and staphylococcus carnosus) is inoculated, wherein dried meat slices prepared from the fermentation agent WBX-43 and PROMIX-5 are good in texture, taste, color and overall acceptability, thus providing data support for actual development and production of the fermented dried meat slices and producing the minced meat type fermented instant dried meat slices good in taste and water binding capacity.

The invention discloses a microorganism modifier and a preparation method and application thereof. The microorganism modifier is prepared from: Bacillus subtilis, Saccharomyces cerevisiae, Clostridiumbutyricum, Lactobacillus plantarum, Pediococcus pentosaceus, Enterococcus faecalis, Acetobacter, Bifidobacterium, Lactobacillus, Lactobacillus acidophilus, Lactobacillus casei, Photosynthetic bacteria, Actinomycetes, Clostridium butyricum and Bacillus coagulans. According to the microorganism modifier, various bacterial groups are cooperated and interacted to produce good effects, and the microorganism modifier can be widely used in breeding of various poultry or livestock. Meanwhile, the microorganism modifier can significantly enhance the immunity of poultry or livestock, promote nutrient absorption, increase feed utilization rate, and improve meat quality; and the microorganism modifier has a good therapeutic effect on poultry or livestock that have common diseases or even serious diseases, and the economic benefits of farmers can be significantly improved.

The invention discloses a probiotic solid beverage. The probiotic solid beverage comprises the following components of erythritol, maltodextrin, skimmed milk powder, inulin, fructo-oligosaccharide, orange powder and compound probiotic powder; and the compound probiotic powder is prepared from the following components of bifidobacterium adolescentis, lactobacillus acidophilus, bifidobacterium animalis, lactobacillus bulgaricus, bifidobacterium bifidum, lactobacillus rhamnosus, lactobacillus helveticus, lactobacillus fermentum and pediococcus acidilactici. The invention further discloses a preparation method of the probiotic solid beverage. The preparation method is simple to operate, the probiotic solid beverage can comprehensively supplement beneficial bacteria in human intestinal tracts, promote intestinal peristalsis and improve constipation, has the effects of clearing away heat and toxic materials and nourishing and protecting the liver, and can effectively improve the blood fat condition, promote absorption of trace elements calcium and magnesium, improve the immunity of the human body and regulate the endocrine function, protein is supplemented to a human body, nutrition is balanced, the taste is improved, and the maximum survival amount of probiotics is kept.

The invention relates to a method for fermenting and producing fermented vinegar by using various probiotics. The method is characterized in that in an alcohol fermentation stage, cultured probiotics, which are suitable for the growth of amylase and yeast, of aspergillus niger, aspergillus oryzae and anaerobic bacteroides are added; in an acetic fermentation stage, cultured probiotics, which are suitable for the growth of acetic acid bacteria under 38-46 DEG C, of fermentation lactobacillus, lactobacillus lactic, lactobacillus plantarum, pediococcus acidilactici and bifidobacterium adolescentis are added for synergic fermentation, probiotics liquid vinegar obtained after the fermentation of the fermented vinegar is sterilized, and an appropriate amount of white granulated sugar is added to obtain the fermented vinegar with antioxidant substances. Vinegar residues can be dried to produce the filling materials of pig feed and animal feed. The method has the advantages that the material selection application range of probiotics culture media such as the aspergillus niger, aspergillus oryzae, anaerobic bacteroides, fermentation lactobacillus, lactobacillus lactic, lactobacillus plantarum, pediococcus acidilactici and bifidobacterium adolescentis is greatly widened, the novel fermented vinegar inactivated and fermented by the probiotics is provided for consumers, and the method is rich in raw material source, low in cost, stable in production process, low in production equipment investment, simple to operate, easy to popularize and promising in market application and development prospect.

The invention discloses a preparation method of low-mutton-smell fermented dried mutton slices, which takes mutton as a raw material and comprises the following steps of: cleaning mutton, freezing, slicing and pickling; preparing a compound bacterium leavening agent consisting of lactobacillus plantarum, pediococcus pentosaceus and staphylococcus carnosus, adding the compound bacterium leavening agent into the pickled mutton slices, adding glucose as a carbon source, and fermenting; and drying and baking the fermented mutton slices to obtain the low-mutton-smell fermented dried mutton slices.The dried mutton slices prepared by the method are low in mutton smell, high in nutritional value, crispy in taste, rich in flavor, convenient to eat and suitable for various people to eat.

The invention discloses a probiotic strain for improving intestinal barrier function and application thereof, and relates to the field of probiotics. The probiotic strains provided by the invention are lactobacillus plantarum, pediococcus acidilactici, enterococcus faecium and escherichia coli; wherein the microbial preservation number of the lactobacillus plantarum is CGMCC No.17941; the microbial preservation number of the pediococcus acidilactici is CGMCC No.17943; the microbial preservation number of the enterococcus faecium is CGMCC No.17944; and the microbial preservation number of the escherichia coli is CGMCC No.17945. The probiotic strain provided by the invention can significantly inhibit the increase of intestinal permeability caused by intestinal barrier function damage and recover the intestinal permeability to a healthy level; can effectively relieve colitis and systemic inflammation symptoms caused by intestinal barrier function damage; in addition, the probiotic strain also has the effects of delaying senescence and prolonging the service life. The probiotic strain can be widely applied to products such as drugs for improving intestinal barrier function damage and related development diseases and delaying senescence, and the market application value is high.

The invention provides a collagen tripeptide product, the collagen tripeptide contains tripeptide of which at least one end is alkaline amino acid, the molecular formula of the tripeptide of the alkaline amino acid comprises Gly-X-Arg, Gly-X-His and Gly-X-Lys, X is amino acid; based on the total weight of the collagen tripeptide, the content of the basic amino acid is not less than 10%. The invention also provides a method for preparing the collagen tripeptide, which comprises the following steps: adding water into the collagen to ensure that the pH value of the solution is 5-8, and adding the compound protease which is 0.5-5% of the weight of the collagen; carrying out enzymolysis for 2-6 hours at 45-60 DEG C; the compound protease comprises ficin protease and ginger protease; adjusting the pH value of the enzymatic hydrolysate to 7-8.5, adding a leavening agent accounting for 1-8% of the weight of the collagen, and fermenting at 30-42 DEG C for 2-4 hours; the leavening agent is prepared from debaryomyces hansenii, pediococcus pentosaceus and micrococcus mutans; and carrying out solid-liquid separation on the fermentation liquid, and collecting filtrate.

The invention relates to Pediococcus acidilactici with excellent alcohol stress resistance. The name of pediococcus acidilactici is LTJ28, the classification name is pediococcus acidilactici, the preservation number is CGMCC No.20087, the preservation date is June 15, 2020, in No.3, Yard 1, West Beichen Road, Chaoyang District, Beijing, and the preservation unit is China General Microbiological Culture Collection Center. The pediococcus acidilactici disclosed by the invention is derived from fermented grains in the fermentation process of traditional fermented food white spirit, and belongs toa universally accepted safe strain which can be used for food. The pediococcus acidilactici has excellent alcohol stress resistance, and the pediococcus acidilactici is a dominant strain in white spirit fermented grains and has strong alcohol stress resistance.

The invention discloses multifunctional pediococcus acidilactici CCFM1105, fermented food produced from the multifunctional pediococcus acidilactici CCFM1105 and application of the multifunctional pediococcus acidilactici CCFM1105. The pediococcus acidilactici CCFM1105 has excellent capability of adsorbing PFOS in vitro so that the concentration of the PFOS can be decreased, has good capability ofscavenging 1,1-diphenyl-2-picrylhydrazyl free radicals and scavenging hydroxyl free radicals and good reducing capability, improves hepatomegaly, caused by exposure to PFOS, of mice, raises the levels of CAT, SOD and antioxidant capability, improves intestinal flora disturbance, reduces abundance of an S24-7 family, lactobacillus, bifidobacterium and parabacteroides in intestinal tracts of mice,and reduces the incidences of diseases of liver diseases, hypertension, diabetes, obesity and the like.

The invention relates to a production method of a Pediococcus acidilactici viable preparation, particularly a production method of a Pediococcus acidilactici viable preparation by liquid anaerobic fermentation, belonging to the technical field of microorganisms. The method comprises the following steps: inoculating Pediococcus acidilactici used as a zymophyte strain into an optimized liquid nutrient medium, culturing at 37-40 DEG C for 16-18 hours, putting in a tank, determining the viable count, adsorbing the fermentation liquid with plant starch, drying, pulverizing, and packaging to obtain the stable-activity Pediococcus acidilactici preparation. The invention can implement high-density fermentation of Pediococcus acidilactici in a common fermentation tank, is simple to operate, has the advantages of stable effect and low energy consumption, does not use any centrifugal machine, freeze drier or the like, lowers the production cost, enhances the production efficiency, and thus, is easy to popularize and use.

The invention relates to the technical field of food processing, in particular to a continuous production method of potato fermented beverage and potato residue powder and products prepared by the continuous production method. Potato raw materials are subjected to enzymolysis and fermented with probiotics such as lactobacillus rhamnosus, pediococcus pentosaceus and leuconostoc mesenteroides, supernate obtained through fermentation and precipitate are separated, the supernate is blended into the potato fermented beverage, and the precipitate is blended into the potato fermented residue powder. The fermented beverage provided by the invention is rich in sweet potato flavor, rich in short-chain fatty acid, soluble protein, small-molecule active peptide and the like, and has potential effects of resisting oxidation, diminishing inflammation, enhancing the immunity of a body, regulating blood pressure and the like; and the potato fermented residue powder is rich in soluble dietary fibers, the problems that traditional potato residues are rough in palatability, poor in flavor and the like are solved, and the dietary fiber structure can be improved, the diversity of probiotic flora of the intestinal tract and the normal function of the intestinal tract can be maintained, and the health of the intestinal tract can be promoted.

The invention discloses a strain of Pediococcus pentosaceus PP04, wherein the preservation number of the Pediococcus pentosaceus PP04 is CCTCC No:M 2019082. A preparation method of fermented soybean milk comprises the following steps: 1) activation of a strain; 2) domestication of the strain: respectively inoculating Pediococcus pentosaceus PP04, streptococcus thermophilus and lactobacillus bulgaricus into a mixed culture solution of skimmed milk and soybean milk, and domesticating at 40-45 DEG C; 3) preparation of fermenting agents: respectively inoculating the domesticated strains into soybean milk according to an inoculation amount of 1-10%, and culturing at 40-45 DEG C to obtain three mother fermenting agents; and 4) preparation of fermented soybean milk: mixing the three mother fermenting agents according to a certain ratio, inoculating the mixture into soybean milk, and fermenting for 3-7 hours. According to the invention, the adhesion rate of Pediococcus pentosaceus PP04 to Caco-2 cells is recorded as 79.06% by a plate coating counting method, and the counting is more accurate than that of a Gram staining method.

The invention discloses a composite probiotic agent, belonging to the field of probiotics for veterinary use. The composite probiotic agent contains chicken-derived enterococcus faecium AR with a concentration of no less than 8.0*10<10> CFU/mL, enterococcus faecium S2 with a concentration of no less than 1.0*10<10> CFU/mL and pediococcus acidilactici with a concentration of no less than 1.0*10<10>CFU/mL, and solves the problem of egg quality reduction caused by salpingitis of chicken in an egg laying period. The invention also discloses a preparation method of the composite probiotic agent. The composite probiotic agent is prepared by compounding the following components in parts by volume: 5-8 parts of bacterial liquid of a chicken-derived enterococcus faecium AR fermentation product, 1-3 parts of bacterial liquid of an enterococcus faecium S2 fermentation product and 1-2 parts of bacterial liquid of a pediococcus acidilactici fermentation product. The invention also provides the application of the composite probiotic agent in improvement of chicken salpingitis. The composite probiotic agent disclosed by the invention can improve bacterial salpingitis of laying fowls, improve eggshell quality and increase egg laying rate, and is used for feeding hens so as to achieve the purposes of preventing and treating diseases.

The invention relates to the fields of genetic engineering and metabolism engineering, discloses the fields of genetic engineering and metabolism engineering, and particularly relates to a reorganizedsaccharomyces cerevisia bacterial strain and a preparation method and application thereof. The reorganized saccharomyces cerevisia bacterial strain can express gene expression boxes of genes (1) to (3): (1) araA genes from pediococcus acidilactici; (2) araB genes from lactobacillus plantarum; and (3) araD genes from plant bacterium lacticum. The reorganized saccharomyces cerevisia bacterial strain has arabinose integrated exogenously as a metabolism way of a carbon source, in a technology for preparing biofluid fuel ethanol through fermentation of lignocellulose raw materials, glucose can beused, and arabinose can also be used, conversion rate of 93.2% of sugar alcohol in the lignocellulose raw materials can be realized, the bacterial strain is favorable in fermentability, the yield of ethanol in each ton of the raw materials is increased, the raw material utilization factor is increased, and the reorganized saccharomyces cerevisia bacterial strain is suitable for mass production ofcellulosic ethanol.