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32 results about "Streptocin" patented technology
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Nisin composite biological preservative and preparation method thereof
The invention discloses a Nisin composite biological preservative and a preparation method thereof. The preservative comprises the fermentation broth of lactic streptococci and components consisting of, on the basis of the weight of the fermentation broth of lactic streptococci, 0.2 to 0.6% of chitosan, 0.1 to 0.2% of antioxidant bamboo leaves, 1 to 5% of sodium hexametaphosphate, 0.5 to 1% of natamycin, 0.1 to 0.2% of garlicin, 0.05 to 0.1% of sodium ascorbate, 1 to 3% of maltodextrin and 0.5 to 2% of NaCl. The preservative provided by the invention does not contain any chemical preservative, overcomes the defects of a narrow antibacterial spectrum and low dependence on a pH value of pure Nisin, has the characteristics of high efficiency, a wide spectrum, good stability and high security, greatly improves the preservative effect and the application range of Nisin and produces high economic benefits and social benefits.
Owner:山东省蓝源生物工程有限公司
Compound biological preservative for cooling pork and fresh-keeping method
ActiveCN101461414AExtend freshnessConvenient quality controlMeat/fish preservation using chemicalsSide effectPreservative
The invention discloses a compound biological antistaling agent for pork, which is prepared by the following components according to the mass proportions of: 0.3-0.8% of lactoferritin, 0.02-0.05% of lact-streptocin, 0.1-0.5% of lysozyme and balanced amout of water. The invention further discloses a method for keeping and cooling the pork by the biological fresh-keeping agent, which comprises the steps of: socking the cut cooled pork in the biological fresh-keeping agent for 0.5-1 minute or spraying the biological fresh-keeping agent on the surface of the cut cooled pork; cooling, draining for 3-5 minutes and packaging, storing under the temperature of 0-4 degrees centigrade. The biological fresh-keeping agent of the present invention achieves the advantages of long fresh-keeping time and good controlled quality, and has nutrition reinforcing and health caring function, but no side-effect to human body. The fresh keeping method in the invention has the advantages of easy operation, low cost, safety, environmental protection and no toxic or side effect.
Owner:顺祥食品有限公司
Process of extracting lactic streptocin from fermented liquid
InactiveCN101066994AGood lookingEasy to operateFood preservationDepsipeptidesFiltration techniqueStreptocin
The process of extracting lactic streptocin from fermented liquid has one four-stage filtering process including the first stage of sheet frame filtering to eliminate the culture medium grain and great amount of thallus from the fermented liquid, the second stage of micro filtering to eliminate the residual thallus and partial macro molecular hetero protein, the third stage of ultrafiltering with 1,000-5,000 dalton ultrafiltering membrane to eliminate water, inorganic salt, amino acid and small molecular weight organic matter, and the fourth stage of ultrafiltering with 10,000-50,000 dalton ultrafiltering membrane to eliminate hetero protein of molecular weight over 7,000 dalton, pigment and macromolecular impurity, and the subsequent crystallizing and drying to obtain powdered product. The process has the advantages of no pollution, high product quality, low cost, high yield and other advantages.
Owner:上海万吉冷藏有限公司
Method for separating lacti-streptocin from fermentation liquid of lacti-galactococcus
ActiveCN1687110ASimple production processHigh yieldPeptide preparation methodsDepsipeptidesUltrafiltrationSolid matter
The present invention discloses a method for separating and extracting lactic streptocin from fermented liquor. Said method includes the following steps: releasing lactic streptocin, separating and spray drying, under the condition of that temperature is 10-55 deg.C and pressure is 0.5-2.5 MPa adopting inorganic membrane or tubular membrane to filter out thallus and solid matter whose molecular weight is greater than that of lactic streptocin from the fermented liquor, then using rolled membrane ultrafiltration process to remove the matter whose molecular weight is less than that of lactic streptocin so a sto obtain the fermented liquor concentrate.
Owner:ZHEJIANG SILVER ELEPHANT BIO ENG
Broad spectrum biological disinfection air filtering material and preparation method thereof
InactiveCN101293107AStable in natureAvoid pollutionDeodrantsFiltration separationAir filtrationProtamine sulfate
The invention discloses a broad-spectrum biological bactericidal air filtration material and a preparation method thereof. The invention is not only applicable to the general families and business departments with the need of air purification, but is also applicable to the semiconductor, pharmaceutical, hospitals and other environments with higher requirements of cleanliness. The broad-spectrum biological bactericidal air filtration material of the invention comprises at least one biological anti-bacterial agent and glass fiber filter paper, and the biological anti-bacterial agent is lysozyme, protamine sulfate, poly-lysine, nisin, polymyxin sulfate, glycine or natamycin. The preparation method of the invention is that the air filtration material is prepared by silanization, hydroformylation, condensation reaction and removal of the physically absorbed anti-bacterial agent. The biological bactericidal air filtration material prepared by the invention has low consumption of the anti-bacterial agent and no influence on the resistance of the filtration material; the sterilization rate is high, most of the killing rate of bacterial, spores and viruses is more than 99 percent, and the fungal growth is inhibited.
Owner:SANITARY EQUIP INST ACAD OF MILITARY MEDICAL SCI PLA
Culture medium its rpeparation method and method for culturing lact-streptocin
The present invention discloses a culture medium for producing lact-streptocin nisin its methods of preparation and method for culturing nisin. The preparation is put yeast protein, soy bean protein into jar, add water and mix, then put carbon, phosphate in turn, mix, debug PH6.2 - 7.2 into jar, add water, and high pressure steam, bactericide, cooling, connect food lactacide, breeding under the condiction of pressure is 0.1 - 0.5 MPa, temperature is 26 - 37 Deg. C for 24 - 72 hours, by biological testing the active of nisin is up to 4000 - 15000 IU / ml, then stop.
Owner:ZHEJIANG SILVER ELEPHANT BIO ENG
Method for producing nisin by using cheap raw materials
ActiveCN103805660AReduce manufacturing costMicroorganism based processesFermentationBiotechnologySucrose
The invention provides a method for producing nisin by using cheap raw materials, belonging to the technical field of microbial fermentation. The method comprises the following steps: carrying out fermentation under anaerobic conditions, wherein lactic streptococci E-15 obtained through mutation breeding is employed, molasses is used as a carbon source, and a bean cake or bean pulp is used as a nitrogen source; maintaining a pH value to be 5.0 to 7.0; and carrying out batch fermentation or fed batch fermentation for 15 to 30 h, wherein the titer of final fermentation broth reaches 50000 IU / mL. The method provided by the invention has the following protruding advantage: the cheap molasses and bean cake / pulp are used as the raw materials for production of nisin, the usage amount of materials like cane sugar, yeast powder and peptone is reduced, so production cost is reduced.
Owner:SHANDONG FREDA BIOTECH
Dendrobium nobile juice beverage for intestine and stomach health care and beauty maintaining and industrialized production method thereof
ActiveCN105581206ADo not destroy ingredientsSolve the problem of denaturation of high-temperature concentrated active ingredientsFood ingredient as antioxidantNatural extract food ingredientsSolubilityIntestinal structure
The invention provides a dendrobium nobile juice beverage for intestine and stomach health care and beauty maintaining. 1000 L of extracted liquid dendrobium nobile juice contains 1-200 kg of dendrobium nobile extract, 0-10 kg of konjac oligosaccharide, 10-500 g of sweetish taste five-leaf gynostemma herb extract, 0-1 kg of American ginseng extract, 0-10 g of cordyceps sinensis extract, 0-10 g of crocus sativus extract, 0-100 g of streptocin, 0-10 kg of protamine and 100-1000 g of rubusoside and / or sweetish taste five-leaf gynostemma herb flavoring and sweetening agent. During the production of the beverage, enzyme deactivation is conducted at the temperature of 130-137 DEG C for 4 to 7 seconds, the ingredients of the dendrobium nobile juice are not destroyed, and the aroma of the dendrobium nobile juice is not decreased; dehydration is performed at the temperature of -40 to 70 DEG C and under the vacuum negative pressure of 1-12 pa, so that the denaturation problem of high-temperature concentratedactive ingredients of the dendrobium nobile juice is solved; dendrobium nobile juice sterilization is performed at the temperature of 65 DEG C or below for 5-20 minutes, so that transparent purple and green dendrobium nobile juice beverages without any pigment can be effectively produced. The problem that the water solubility of the dendrobium nobile juice is poor due to dryness and concentration is solved, industrial trial production is already completed, and the dendrobium nobile juice beverage has a huge potential market.
Owner:北京本草通汇科技中心
Nisin composite biological preservative and preparation method thereof
InactiveCN103355730BGood antibacterial effectSystem stabilityMicroorganism based processesFermentationBiotechnologySodium phosphates
The invention discloses a Nisin composite biological preservative and a preparation method thereof. The preservative comprises the fermentation broth of lactic streptococci and components consisting of, on the basis of the weight of the fermentation broth of lactic streptococci, 0.2 to 0.6% of chitosan, 0.1 to 0.2% of antioxidant bamboo leaves, 1 to 5% of sodium hexametaphosphate, 0.5 to 1% of natamycin, 0.1 to 0.2% of garlicin, 0.05 to 0.1% of sodium ascorbate, 1 to 3% of maltodextrin and 0.5 to 2% of NaCl. The preservative provided by the invention does not contain any chemical preservative, overcomes the defects of a narrow antibacterial spectrum and low dependence on a pH value of pure Nisin, has the characteristics of high efficiency, a wide spectrum, good stability and high security, greatly improves the preservative effect and the application range of Nisin and produces high economic benefits and social benefits.
Owner:山东省蓝源生物工程有限公司
Compound food fresh-keeping agent
The present invention relates to a composite food fresh-keeping agent. It is characterized by that it is a powdered fresh-keeping agent made up by using 0.1-1 portion of lactic streptocin, 1-50 portions of gluconic acid, 1-50 portions of gamma-lactone and 1-50 portions of sodium citrate.
Owner:梁世剑 +1
Recombinant lactococcus lactis and tilapia streptococcus agalactiae disease vaccine
ActiveCN110669710AAntibacterial agentsBacterial antigen ingredientsStaphylococcus lactisStreptococcus mastitidis
The invention relates to recombinant Lactococcus lactis comprising a fusion gene of a sip gene and a pgk gene of Streptococcus agalactiae, and the fusion gene is introduced into the Lactococcus lactisby a plasmid vector. The fusion gene has a DNA sequence as shown in SEQ No. 1. The plasmid vector is a pNZ8148 vector. The lactococcus lactis is Lactococcus. lactis NZ9000. The invention further provides a tilapia mossambica streptococcus agalactiae disease vaccine. The tilapia mossambica streptococcus agalactiae disease vaccine comprises the recombinant lactococcus lactis. Wherein the recombinant lactococcus lactis is the recombinant lactococcus lactis induced by nisin. The vaccine is the vaccine administrated by oral administration and intragastric administration. The tilapia mossambica streptococcus agalactiae disease vaccine comprises the recombinant lactococcus lactis with the concentration of 2*10 <10> cfu mL <-1>, and the administration dosage is 200 [mu]L.
Owner:PEARL RIVER FISHERY RES INST CHINESE ACAD OF FISHERY SCI
Preparation method of canned corn
The invention discloses a preparation method of canned corn. The method comprises the following steps: pre-cooling corn, carrying out microwave blanching, adding xanthan gum, sodium alginate and konjac gum compound gum, combining optimized ultrahigh-pressure sterilization with streptococcus lactis to prepare the new canned corn. The quality of sweet corn is improved by researching a vacuum rapid pre-cooling process of the sweet corn and different enzyme inactivation methods by heat, microwaves, steam and the like of the sweet corn; and by researching a boiling water blanching process, a steamblanching process and a microwave blanching process of the sweet corn kernels, the invention develops a technical process of the soft packaged canned sweet corn by combining the optimized ultrahigh-pressure sterilization with preservatives such as nisin and dimethyl dicarbonate, the influence of storage conditions on the shelf life and the quality of the canned sweet corn kernels is researched, and the canned corn which keeps the original fresh and sweet flavor, improves the grain feeling of residues and has a better taste is developed.
Owner:SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
Biological preservative as well as preparation method and application thereof
The invention provides a novel biological preservative which contains 70-80% of Propionibacterium thoenii metabolite and 20-30% of Nisin. The invention further provides a preparation method and application of the preservative. In the preservative, the Propionibacterium thoenii antibacterial metabolite can be used for inhibiting Gram-negative bacteria, mould and yeast, and the Nisin can be used for inhibiting Gram-positive bacteria. The preservative provided by the invention has the advantages of being safe and harmless to a human body and good in broad-spectrum antibacterial and antiseptic effect; and preparation method has the advantages of simplicity, lower cost and wide application prospect.
Owner:EAST CHINA NORMAL UNIV +1
Preservation method of shelled fresh chestnut kernels
InactiveCN105532868AOvercoming poor freshnessOvercoming difficult peelingEdible seed preservationChlorine dioxidePreservative
The invention provides a method for prolonging fresh-keeping period of shelled fresh chestnut kernels. The method comprises the following steps: step (1), soaking the fresh chestnut kernels in a chlorine dioxide solution whose concentration is 50mg / L-70mg / L and then carrying out rinsing by clear water; step (2), soaking the fresh chestnut kernels in an aqueous solution of nisin from streptococcus lactis whose mass concentration is 0.01-0.02%, so that soaked fresh chestnut kernels are obtained; and step (3), packaging the soaked fresh chestnut kernels and then carrying out sealing and warehousing. According to the invention, the shelling method of the chestnuts is explored, the shelled chestnut kernels are treated by natural preservative nisin from streptococcus lactis and a spontaneous gas conditioning treatment is performed on the preserved chestnut kernels in combination of special packaging bags; thus, the fresh chestnut kernels treated by the method provided by the invention can be stored at normal temperature for more than 30 days with a marketable kernel percentage of higher than 80%.
Owner:CHENGDE SHENLI FOOD
Anti-candida-albicans composition containing streptocin and preparation method thereof
ActiveCN110354078AGreat tastePromote healingAntibacterial agentsPeptide/protein ingredientsStreptococcus sanguinisCandida famata
The invention relates to an anti-candida-albicans composition containing streptocin and a preparation method thereof and belongs to the technical field of microbial pharmacy. In order to solve the problems that a biomembrane formed by candida albicans blocks drug permeation and reduces the medicinal effect, the anti-candida-albicans composition containing streptocin comprises medicinal componentsincluding streptocin, short collagen peptides, vitamins, menthol, borneol and xylitol. The composition is a viscous gel dressing and can be pasted to an affected mucous part for a long time to enablemore medicinal components to permeate through the biomembrane of candida albicans to take a medicinal effect, and therefore the problem of short acting time of existing dosage forms is solved. Streptocin is uniformly dispersed in the viscous gel dressing in the form of nano-scale liposome and more easily permeate through the biomembrane to directly act on candida albicans thalli, the medicinal effect is more thoroughly exerted, and the effects of reducing the adhesion of candida albicans and inhibiting and killing candida albicans can be rapidly achieved.
Owner:马晟利
Preparation method of broad spectrum biological disinfection air filtering material
InactiveCN101293107BStable in natureAvoid pollutionDeodrantsFiltration separationBiotechnologyAir filtration
Owner:SANITARY EQUIP INST ACAD OF MILITARY MEDICAL SCI PLA
Sterilization method for liquid milk
InactiveCN111528279AExtended shelf lifeImprove solubilityMilk preservationBiotechnologyUltra high pressure
The invention provides a sterilization method for liquid milk, and belongs to the technical field of food processing. According to the present invention, a bacteriostatic agent nisin is used to perform bacteriostasis on liquid milk and then the ultra-high pressure water jet sterilization treatment is performed, thereby solving the problem of short shelf life in use of nisin alone. The ultra-high pressure water jet technology not only has sterilization effect but also has homogeneous effect, can further promote the dissolution of nisin to achieve the purpose of uniform distribution, and maximizes the antibacterial effect. The method of the present invention not only avoids great damage on quality of the liquid milk caused by use of ultra-high temperature instantaneous sterilization, but also solves the problem of short shelf life corresponding to mild sterilization methods (such as pasteurization), can extend the shelf life of milk to 143 days at low temperature, and makes the milk better in flavor, color and taste.
Owner:南京卫岗乳业有限公司
Anticorrosion and fresh-keeping method of packaged sea cucumber products
InactiveCN102860536ANo self-dissolution and other phenomenaFood preservationFood preparationBiotechnologyFood additive
An anticorrosion and fresh-keeping method of packaged sea cucumber products comprises the following steps of: adding an anticorrosion preservative, and sterilizing at the high temperature of 90-120 DEG C for 9-30 min, wherein the anticorrosion preservative is prepared from the following raw materials of: by weight, 0.001-0.05% of sodium erythorbate, 0.01-0.07% of nisin from streptococcus lactis, 0.001-0.005% of potassium sorbate and the balance distilled water. By the adoption of the method for anticorrosion and fresh-keeping processing of packaged sea cucumber products, good quality of the packaged sea cucumber products can be maintained within corresponding shelf-life, and storage period and shelf life are significantly prolonged. In addition, as the added anticorrosion preservative is a commonly-used food additive which accords with GB2760-2011 and has no toxic or side effect, original nutrients and flavor of processed sea cucumber can be maintained. The manufacturing method is simple, requires low cost, has large market potential, and is easy to popularize and use.
Owner:NANCHANG UNIV
Method for separating lacti-streptocin from fermentation liquid of lacti-galactococcus
ActiveCN1293092CSimple production processHigh yieldDepsipeptidesPeptide preparation methodsUltrafiltrationFermentation broth
The present invention discloses a method for separating and extracting lactic streptocin from fermented liquor. Said method includes the following steps: releasing lactic streptocin, separating and spray drying, under the condition of that temperature is 10-55 deg.C and pressure is 0.5-2.5 MPa adopting inorganic membrane or tubular membrane to filter out thallus and solid matter whose molecular weight is greater than that of lactic streptocin from the fermented liquor, then using rolled membrane ultrafiltration process to remove the matter whose molecular weight is less than that of lactic streptocin so a sto obtain the fermented liquor concentrate.
Owner:ZHEJIANG SILVER ELEPHANT BIO ENG
Compound biological preservative for cooling pork and fresh-keeping method
ActiveCN101461414BExtend freshnessConvenient quality controlMeat/fish preservation using chemicalsSide effectPreservative
The invention discloses a compound biological antistaling agent for pork, which is prepared by the following components according to the mass proportions of: 0.3-0.8% of lactoferritin, 0.02-0.05% of lact-streptocin, 0.1-0.5% of lysozyme and balanced amout of water. The invention further discloses a method for keeping and cooling the pork by the biological fresh-keeping agent, which comprises thesteps of: socking the cut cooled pork in the biological fresh-keeping agent for 0.5-1 minute or spraying the biological fresh-keeping agent on the surface of the cut cooled pork; cooling, draining for 3-5 minutes and packaging, storing under the temperature of 0-4 degrees centigrade. The biological fresh-keeping agent of the present invention achieves the advantages of long fresh-keeping time andgood controlled quality, and has nutrition reinforcing and health caring function, but no side-effect to human body. The fresh keeping method in the invention has the advantages of easy operation, low cost, safety, environmental protection and no toxic or side effect.
Owner:顺祥食品有限公司
Application of salivaricin in the preparation of medicines for preventing and/or treating autoimmune diseases
ActiveCN109675017BPromote secretionRegulate immune balancePeptide/protein ingredientsImmunological disordersImmunologic disordersAutoimmune condition
The invention provides the application of salivaricin in the preparation of medicines for preventing and / or treating autoimmune diseases, and belongs to the technical field of autoimmune diseases treatment. Streptococcus salivarius is an antimicrobial peptide synthesized and secreted by Streptococcus salivarius, which plays an important role in maintaining the local microecological balance of the mucosa. Salivaricin can significantly promote the secretion of anti-inflammatory cytokine IL-10, and inhibit the expression of pro-inflammatory cytokines IL-17, IL-21 and TNF-α. Simultaneously, salivaricin upregulates the proportion of anti-inflammatory regulatory T (Treg) cells, and downregulates the proportion of pro-inflammatory follicular helper T cells and helper T‑17 cells among immune cell subsets. Salivaricin can improve immune imbalance by inhibiting immune response, rebuild immune balance, and provide a new treatment method for autoimmune diseases such as rheumatoid arthritis.
Owner:PEOPLES HOSPITAL PEKING UNIV
Nisin compound and application thereof in preparation of antibacterial agent
PendingCN112826002ALow costGood antibacterial effectFood preservationFood ingredient for microbe protectionBiotechnologyMonoglyceride
The invention discloses a nisin compound and application thereof in preparation of an antibacterial agent. The compound is prepared from nisin and monoglyceride in a mass ratio of 1:(0.1-5). The monoglyceride comprises glyceryl monostearate, glyceryl monopalmitate and glyceryl monooleate. According to the invention, monoglyceride and Nisin are compounded in water to obtain a compound of two substances, and high food safety can be maintained. Through compounding, the antibacterial effect can be obviously improved, the antibacterial effect on the tested gram-positive strain staphylococcus aureus and the compound is improved by 50% or above compared with that of Nisin with the same amount, and the antibacterial effect on the tested gram-negative strain escherichia coli and the compound is improved by 30% or above compared with that of Nisin with the same amount. Monoglyceride is a low-cost food raw material, and the compound also improves economic benefits.
Owner:ZHEJIANG UNIV OF TECH
Renewable chromatographic system and method for removing nisin pigment and peculiar smell
PendingCN112957771AEfficient removalReduce processSolid sorbent liquid separationBiotechnologyEngineering
The invention relates to the technical field of separation of natural food preservatives, in particular to a reproducible chromatographic system and method for removing nisin pigment and peculiar smell. The chromatographic system comprises a liquid inlet system, a high-pressure liquid conveying pump, a mixer, a filtering protection column, a chromatographic column, a detector and a liquid outlet system. Separation is realized on the basis of different acting forces between different components and hydrophobic groups in lactic streptococci fermentation liquor, the lactic streptococci fermentation liquor with low ionic strength is adjusted to be acidic, Nisin with weak adsorption acting force rapidly flows out of a chromatographic column by adopting high-flow-rate power, pigment and odor substances are adsorbed on the surface of a medium, and dissociation is carried out through elution of regeneration liquid. The method provided by the invention overcomes the defects of the traditional process, improves the taste and quality of the food-grade nisin, can realize rapid and efficient separation, has no organic solvent residue, is green and environment-friendly, and has long service life of the chromatographic column and low production cost.
Owner:宁波博睿瀚达生物科技有限公司
Antiviral hydrogel bead
PendingCN113855749AEfficient removalImprove drynessAntibacterial agentsOrganic active ingredientsBiotechnologyGYNECOLOGIC DISORDERS
The invention belongs to the field of medicine and health, and particularly relates to an antiviral hydrogel bead. The antiviral hydrogel bead is prepared from the raw materials: pomegranate rind, chrysanthemum, freshwater sponge, saffron crocus, glucan, a silver ion antibacterial agent, sodium alginate, pearl powder, p-hydroxyacetophenone, nisin, 1,2-hexanediol and water. The antiviral hydrogel bead can realize long-acting slow release, has long action time, can effectively remove dirt, discharge exfoliated cells, residues and the like out of a body, and prevent various gynecological diseases. The antiviral hydrogel bead can play a role in inhibiting bacteria and cleaning, has an inhibiting effect on malignant bacteria (escherichia coli, candida albicans, staphylococcus aureus and the like) of private parts, has no irritation to skin and mucosa of the private parts, and is suitable for various gynecological problems. Experiments prove that the killing rate of HPV of the antiviral hydrogel bead reaches 99.9999%, and the killing rate of herpes simplex virus reaches 99.99%.
Owner:林潘海
Anticorrosion and fresh-keeping method of packaged sea cucumber products
InactiveCN102860536BNo self-dissolution and other phenomenaFood preservationFood preparationBiotechnologyFood additive
An anticorrosion and fresh-keeping method of packaged sea cucumber products comprises the following steps of: adding an anticorrosion preservative, and sterilizing at the high temperature of 90-120 DEG C for 9-30 min, wherein the anticorrosion preservative is prepared from the following raw materials of: by weight, 0.001-0.05% of sodium erythorbate, 0.01-0.07% of nisin from streptococcus lactis, 0.001-0.005% of potassium sorbate and the balance distilled water. By the adoption of the method for anticorrosion and fresh-keeping processing of packaged sea cucumber products, good quality of the packaged sea cucumber products can be maintained within corresponding shelf-life, and storage period and shelf life are significantly prolonged. In addition, as the added anticorrosion preservative is a commonly-used food additive which accords with GB2760-2011 and has no toxic or side effect, original nutrients and flavor of processed sea cucumber can be maintained. The manufacturing method is simple, requires low cost, has large market potential, and is easy to popularize and use.
Owner:NANCHANG UNIV
An anti-candida albicans composition containing sanguine and its preparation method
ActiveCN110354078BGreat tastePromote healingAntibacterial agentsPeptide/protein ingredientsBiotechnologyStreptococcus sanguinis
The invention relates to an anti-candida-albicans composition containing streptocin and a preparation method thereof and belongs to the technical field of microbial pharmacy. In order to solve the problems that a biomembrane formed by candida albicans blocks drug permeation and reduces the medicinal effect, the anti-candida-albicans composition containing streptocin comprises medicinal componentsincluding streptocin, short collagen peptides, vitamins, menthol, borneol and xylitol. The composition is a viscous gel dressing and can be pasted to an affected mucous part for a long time to enablemore medicinal components to permeate through the biomembrane of candida albicans to take a medicinal effect, and therefore the problem of short acting time of existing dosage forms is solved. Streptocin is uniformly dispersed in the viscous gel dressing in the form of nano-scale liposome and more easily permeate through the biomembrane to directly act on candida albicans thalli, the medicinal effect is more thoroughly exerted, and the effects of reducing the adhesion of candida albicans and inhibiting and killing candida albicans can be rapidly achieved.
Owner:马晟利
A blood streptococcin compound preparation for treating oral candidiasis and preparation method thereof
ActiveCN110354247BHigh activityImprove stabilityAntimycoticsPeptide/protein ingredientsAntifungalStreptococcus sanguinis
Owner:马晟利
Culture medium its rpeparation method and method for culturing lact-streptocin
The present invention discloses a culture medium for producing lact-streptocin nisin its methods of preparation and method for culturing nisin. The preparation is put yeast protein, soy bean protein into jar, add water and mix, then put carbon, phosphate in turn, mix, debug PH6.2 - 7.2 into jar, add water, and high pressure steam, bactericide, cooling, connect food lactacide, breeding under the condiction of pressure is 0.1 - 0.5 MPa, temperature is 26 - 37 Deg. C for 24 - 72 hours, by biological testing the active of nisin is up to 4000 - 15000 IU / ml, then stop.
Owner:ZHEJIANG SILVER ELEPHANT BIO ENG
Process for producing nisin using plant cake dregs as raw material
The present invention relates to biological antibiotic food additive producing technology, and is especially process of producing. The present invention features that lactic streptocin with plant cake dregs as raw material, and through the steps of enzymolysis, fermentation, solid-liquid separation, concentration, salting out, drying and packing. The technological process of the present invention has greatly raised lactic streptocin yield and lowered production cost.
Owner:武汉麦可得生物技术有限公司
A method for producing nisin by using cheap raw materials
ActiveCN103805660BReduce manufacturing costTurn waste into treasureMicroorganism based processesFermentationBiotechnologySucrose
The invention discloses a method for producing nisin by using cheap raw materials, which belongs to the technical field of microbial fermentation. The present invention uses Streptococcus lactis E-15 that was bred by mutagenesis, uses molasses as a carbon source, and soybean cake or soybean meal as a nitrogen source to ferment under anaerobic conditions, maintains pH 5.0-7.0, and performs batch or fed-batch fermentation 15-30h, the final fermented broth titer reaches 5000IU / mL. The outstanding advantage of the present invention is that cheap molasses and soybean meal are used as raw materials to produce nisin, which reduces the consumption of materials such as sucrose, yeast powder and peptone, and can reduce production costs.
Owner:SHANDONG FREDA BIOTECH
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