184 results about "Pediococcus species" patented technology

The curative action of drugs, including herbal remedies, allopathic remedies, and periodontal remedies, is enhanced and accelerated by administering such drugs in combination or association with probiotics, especially those of genus Lactococcus, Lactobacillus, Pediococcus, Streptococcus, Propionibacterium, Brevibacterium, Penicillium, and Saccharomyces.

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 dietary supplement that may contain probiotics from the genera Akkermansia, Bacteriodes, Faecalibacterium, Eubacterium, Escherichia, Collinsella, Desulfovibrio, Clostridium, Mycobacterium, Pediococcus, and Bifidobacterium. The dietary supplement may provide a variety of benefits including weight management, blood sugar management, treatment of irritable bowel syndrome, treatment of Crohn's disease, treatment of diverticulitis, treatment for inflammatory bowel, treatment for dysbiosis, and strengthening the immune system.

A novel strain of lactic acid bacteria was found to be heat resistant and able to grow in a sulfur-limiting medium (SLM) containing a high concentration of sodium selenite. The microorganism is a non-spore forming and Gram-positive coccus, which is identified with >90% confidence using the API biochemical and sugar fermentation tests, ribotyoing and 16S rRNA sequencing as Pediococcus pentosaceus SP80. In the current study, P. pentosaceus SP80 grown on SLM containing 250 ppm sodium selenite produced both organic and inorganic forms of selenium. These selenium compounds can be separated using an anion exchange chromatography technique. The concentrations of selenium detected in the organic and inorganic fractions were 4.34 and 21.7 ppm, respectively. Selenium-enriched bacteria are useful as a source of selenium for supplementing the diets of animals and humans. Animals fed efficacious amounts of the selenium-enriched bacteria show improved feed conversion rates and higher levels of glutathione peroxidase (GPx) activity in heart, kidney and liver tissues indicating an increased absorption and retention of selenium over control diets.

The invention discloses a method for producing millet wine by using lactobacillus fementation. The method comprises steps of primary fermentation and secondary fermentation, and the secondary fermentation is that lactic acid bacteria are added in wine liquid to ferment, adding proportion of the lactic acid bacteria is 105-109CFU/mL, and the lactic acid bacteria are compositions of any one or more than two of lactic acid bacteria of oenococcus, lactic acid bacteria of lactobacillus, lactic acid bacteria of leuconostoc and lactic acid bacteria of pediococcus. The lactic acid bacteria are externally planted in the method, lactic acid and antibacterial peptide produced by the lactic acid bacteria can restrain movement of other bacteria, so that the lactic acid and the antibacterial peptide have inbibitional effects on rancidity, problems of reduced wine yield and damaged end product wine flavor of caused by rancidity are avoided, flavor of the obtained millet wine is special, and the method is favorable for product stability in an after-ripening process of the millet wine.

The present invention is directed to a wound or tissue dressing comprising a bacteria having the property of producing lactic acid from sugars by fermentation of the sugars. The bacteria preferably belongs to the family of lactic acid bacteria. The family of lactic acid bacteria refers to any bacteria belonging to a genus selected from the group consisting of Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus and Weissella. There is also provided a wound or tissue dressing comprising an absorbent compound for absorbing wound exudate, wherein said wound or tissue dressing is attached to or comprises a lactic acid bacterium. The utility of the present invention is demonstrated by use of the wound or tissue dressings in methods for treating a wound or damaged tissue in an individual, said method comprising the steps of contacting said wound or damaged tissue with the wound or tissue dressing according to the invention, thereby treating the wound or damaged tissue. The treatment results in healing of the wound or in accelerated healing of the wound. There is also provided the use of a lactic acid bacteria in the manufacture of a wound or tissue dressing for treating or accelerating the healing of a wound in an individual.

The invention discloses a lactic acid bacteria semi-solid fermentation product. The product is prepared by the following processes: inoculating lactic acid bacteria in raw materials and fermenting at a temperature of 24-44 DEG C for 24-40h to obtain the product. The raw materials comprise 4.0-5.0g of wheat bran, 1.2-1.8g of soybean meal, 0.8-1.2g of glucose or brown sugar, and water, wherein water is added until the total amount of the raw materials is up to 100mL. The inoculation amount of the lactic acid bacteria is 1.0-2.0*10<7>cfu/100mL, wherein the lactic acid bacteria is composed of Lactobacillus plantarum and Pediococcus pentosaceus with a strain viable count ratio of (3:10)-(10:3). The lactic acid bacteria semi-solid fermentation product for increasing growth performance of animals provided by the invention is the first fluid fermentation feed independently developed in China according to the national conditions for culture, inherits the advantages of the traditional solid fermentation feeds, and at the same time has the advantages of being more convenient, fresher, more significant in feeding effects, lower in cost and the like.

The invention relates to the use of at least two lactic acid bacterial strains selected from the group comprising Pediococcus pentosaceus 16:1 (LMG P-20608), Leuconostoc mesenteroides 23-77:1 (LMG P-20607), Lactobacillus paracasei subsp paracasei F-19 (LMG P-17806), and Lactobacillus plantarum 2362 (LMG P-20606) for the manufacturing of a formulation for the prevention or treatment of stress-induced inflammatory disorder.

The invention discloses a fermentation agent and the application method for processing low histamine salami sausage, comprising the followings: 1. The selected strains of fermentation agent are CGMCCNo.1923-pediococcus pentosaceus and CGMCCNo.1572-staphylococcus xylosus both without decarboxylase activity; 2. The matching proportion between the CGMCCNo.1923-pediococcus pentosaceus and the CGMCCNo.1572-staphylococcus xylosus is 1:1; 3. The fermentation agent dosage of the pediococcus pentosaceus and the staphylococcus xylosus are 100kg respectively every 100g of mince when processing, the inoculated-pathogen quantity can be up to 1 x 10<7>cfu/g. The adding method is as follow: to make fermentation liquid by mixing the pediococcus pentosaceus fermentation agent and the staphylococcus xylosus fermentation agent with equal ratio and being dissolved in 500g water, spread the fermentation liquid uniformly on the mix mince surface, and mix the mince and the fermentation liquid thoroughly; 4. The preserved preparation used is as follow: the mass ratio to the material mince is salt 3.0%, glucose 1.5%, sodium nitrite 0.015%, and ascorbic acid 0.08%; 5. Using the fermentation agent, preserved preparation and processing technology, the histamine content of salami product is reduced by more than 40% and meets with the food histamine content limitation requirement of the European Union. The invention is tested according to the regulated hygienic standards of cured meat products in the GB2730-2005 hygienic standard for cured meat products, the hygienic state of products meets with the standard, the product flavor and the hygienic safety are better than the traditional technologic product evidently. The invention has the advantages of good application prospect in the aspects of quality improvement and new product development of salami products.

A functional composition containing as an active ingredient a lactic acid fermented product obtained by fermenting a component of soybean origin using a lactic acid bacterium belonging to the genera Lactobacillus, Leuconostoc, or Pediococcus. It has various activities such as growth hormone secretagogue activity, fatigue accumulation preventing activity, circadian rhythm regulatory activity, reproductive behavior inducing activity, and so forth and is useful as a growth hormone secretagogue, a fatigue accumulation preventing composition, a circadian rhythm regulator, or a reproductive behavior-inducing composition.

The invention relates to a fermented pork ham, which belongs to the field of food. The aim of the invention is to provide the fermented pork ham produced through a new producing formulation and a new process. The compositions of raw materials for active components for producing the fermented pork ham in weight portion are as follows: salting ingredients comprises pork, edible salt, sodium nitrate, sodium ascorbate, ground pepper, and nutmeg powder; and inoculation injection ingredients comprises water, the edible salt, pediococcus pentosaceus, and lactobacillus sake. The fermented pork ham has broad range of selected materials and is acceptable in forms of joint or small piece. The producing method adopts an injection inoculation and rolling dispersion technology so that bacterial strains can be quickly dispersed in the pork evenly, the fermentation is even, and the fermentation speed is greatly improved.

A new kind of lactobacteria: pentose pediococcus YJL (BCRC910210) and pentose pediococcus YJS (BCRC 910211), the bacteriocin extracted from them for suppressing growth of other bacteria, the process for preparing the food from meat, fish and bean by use of them, and the resltant food with unique taste and long storage time are disclosed.

This invention discloses a special strain of a ferment agent for processing low acid fermented meat products and its suitable technical conditions of cultivation, concentration, vacuum freezing and drying and its formula of complex increment culture medium and freezing protection agent, in which, the active component of the ferment agent is PI strain CGMCC No 1923 of Pediococcus pentosaceus with pankrin reactivity, colibacillus, golden staphylococcus, salmonella and listeriosis suppressing reactivity, which can be prepared to a powder ferment agent with survived bacterium reaching to 10 x 1010cfu/g after cultivation by complex increment culture medium, concentrated in cetrafuge and added with freezing out protection agent.

The invention discloses a method for fermenting production of a thick broad-bean chili sauce by using chili juice and chili granules fermented with lactic acid bacteria. Chili juice fermented with lactic acid bacteria is used for at least one stage of three different stages of preparing Tianbanzi, preparing chili blanks or preparing a thin broad-bean chili sauce. Further, the chili granules fermented with the lactic acid bacteria are used for at least one stage of the stages of preparing the chili blanks or preparing the thin broad-bean chili sauce, wherein lactobacillus helveticus, pediococcus pentosaceus, leuconostoc mesenteroides and tetragenococcus halophilus are preferably selected as the lactic acid bacteria, and lactobacillus helveticus CGMCC No. 12062 is preferably selected as the lactic acid bacteria. According to the method disclosed by the invention, the fermentation period is shortened, the fermentation efficiency is improved, the production cost is reduced, the product flavor is improved, and the nutrient value of products is increased.

A biologic leaven for storage of straw-stalk feed is proportionally prepared from the spray dried powder of Bacillus subtilis, the vacuum freeze-dried powder of lactobacillus plantarum, pentose pediococcus, cellulase, xylanase, beta-glucanase, citric acid, and glucose or cane sugar. It is applied through dissolving it in water by 1-50g/t.

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 invention discloses a microbial additive for a silage fodder and a preparation method thereof. The microbial additive comprises lactobacillus plantarum, pediococcus pentosaceus, aroma-producing yeast, issatchenkia orientalis and bacillus cereus, and the microbial additive is prepared by a liquid culture method. The lactic acid content and acetic acid content of the composite silage fodder added with the microbial additive are improved, and simultaneously, the fodder does not contain propionic acid or butyric acid; compared with the fodder before ensiling, the fodder has the dry matter content which is increased on a small scale, and the ammoniacal nitrogen content which is increased but is low; and after the microbial additive is added, the CP content of the silage fodder is increased obviously, and is increased by 25 percent compared with the CP content of the fodder before the ensiling.

The invention discloses a fermentation method of chrysanthemum broad bean sauce and belongs to the field of bioengineering. The fermentation method of the chrysanthemum broad bean sauce comprises thefollowing steps: (1) performing pretreatment on broad beans and performing pretreatment on chrysanthemum flowers; (2) making starters; (3) adding all the broad bean starters into a fermentation tank,adding saline water and chrysanthemum flower pulp, stirring uniformly and performing fermentation for 35 to 40 DEG C, wherein weissella confuse, saccharomyces rouxii, pediococcus pentosaceus LBST-L2 and bacillus tequilensis are added in the fermentation process and fermentation is conducted for 30 to 40 days. According to the fermentation method of the chrysanthemum broad bean sauce, the fermentation state of the broad bean sauce under the natural environment is simulated, the obtained broad bean sauce has strong flavor, different cultures are added at different stages, the maturation processof the broad bean sauce is accelerated, the fermentation cycle is shortened to 30 to 40 days, the beneficial active components are increased and the nutritional requirements of modern people are met.

The invention relates to a feed additive, and particularly relates to a microbial fermentation additive and a preparation method as well as application thereof. The preparation method of the microbial fermentation additive comprises the following steps of mixing bacillus licheniformis, bacillus subtilis, bifidobacterium bifidum, enterococcus faecalis, lactobacillus acidophilus, lactobacillus casei, lactobacillus lactis, lactobacillus plantarum, pediococcus acidilactici, pediococcus pentosaceus, candida utilis, saccharomyces cerevisiae and rhodopseudomonas palustris microbial inoculum according to a proportion by a viable count per unit mass, which is (500 to 600): (500 to 600): (10,000 to 75,000): (10,000 to 73,000): (10,000 to 75,000): (10,000 to 73,000): (10,000 to 73,000): (10,000 to 65,000): (10,000 to 60,000): (10,000 to 75,000): (10,000 to 75,000): (50 to 70): 1, and obtaining the microbial fermentation additive through preparation. According to the microbial fermentation additive and the preparation method as well as the application thereof, straw is subjected to fermentation treatment through a synergistic effect among strains; the fermentation level of the straw can be quickly improved; the deficiency that a single strain secretes enzymes and synthetics is made up; the fermentation quality is improved; meanwhile, by generating many kinds of organic acid and mycoprotein, the palatability of the straw can be improved; the feed intakes of livestock and poultry are improved; the production properties of the livestock and the poultry are obviously improved.