283 results about "Streptococcus lactis" patented technology

A high-activity composite microbial product for ensilage is composed of the streptococcus lactis and other 3 bacterial strains. After it is added to the raw materials of ensilage, such as corn plant, alfalfa, straw, stalk and pasturage, their pH value can be quickly lowered and the cellulose and semi-cellulose can be decomposed to obtain excellent feed.

The invention discloses a shrimp preservative which comprises the following basic components: 0.5-50g / L of pulullan polysaccharide, 0-1g / L of natamycin, 0-5g / L of nisin from streptococcus lactis, 0-20g / L of ascorbic acid, 0-10g / L of polyglutamic acid, 0-20g / L of other antioxidants, 0-30g / L of other antibacterial components, 0-20g / L of other gum components and water as a solvent. When shrimps are soaked, sprayed and / or rubbed with the preservative, the refreshing time of the treated shrimps can be effectively prolonged for 3-4 days. The preservative has the advantages of good filming and preservation property, high security, high antibacterial and anti-oxidation efficiency, long action time and the like.

The invention relates to a biosynthesized gamma-aminobutyric acid preparation. By weight percentage, the product comprises 5 percent to 60 percent of gamma-aminobutyric acid. The preparation method of the biosynthesized gamma-aminobutyric acid preparation includes the following steps: first, streptococcus lactis strains are inoculated to a seed medium for fermentation composed of glucose, corn steep powder, defatted soybean flour and monosodium glutamate, thus forming fermentation broth; the fermentation broth is drained into a high speed centrifuge to form clear liquid centrifugally; the clear liquid is added with 250 mg / L chitosan at the temperature of 40 DEG C, and stirred for flocculation; the flocculated fermentation broth to be filtered enters a plate-and-frame filter, thus obtaining filtered clear liquid; the filtered clear liquid passes a cationic resin exchange bed for ion exchange; when ion exchange resins are saturated, the liquid is eluted by deionized water to elute all the glutamate; ammonia is used for eluting the liquid and extracting the gamma-aminobutyric acid. The method realizes large scale production of functional food factor GABA, so the method adapts to the production and processing of food with various forms and specifications as well as GABA products of nutritional foods.

The invention discloses Lactobacillus-based mixed bacterium strains fermented minced fish. The finished product of the fish is prepared by a method comprising the steps of using minced fish as a base stock, inoculating the minced fish with mixed basic bacteria I having a colony density of 10 CFUs per gram of minced fish and mixed basic bacteria II having a colony density of 10 spores per gram of minced fish, placing the minced fished inoculated with primary cultures in a container for fermentation till the acidity reaches a standard degree, mixing the fermented mixture with a filling and adding the filling and subjecting the obtained mixture to vacuum degassing, preparation and packaging. The invention adopts a technical proposal that the minced fish is inoculated with primary cultures of the mixed basic bacteria I which are cultured by microorganic streptococcus lactis, lactobacillus bulgaricus and saccharomyces cerevisiae of the same type and have a colony density of 10 CFUs per gram of minced fish and the mixed basic bacteria II which are cultured by monascus and have a colony density of 10 spores per gram of minced fish for fermentation; the fermented mixture is mixed with a filling; the obtained mixture is added with the filling; and the final mixture is subjected to vacuum degassing and preparation. The method overcomes the drawback that natural fermentation cannot ensure the sanitation and safety, but leads to high salt content. The method can manufacture various finished products of fermented minced fish.

The invention relates to a method for preparing the microbial fermentation feed for improving pork quality, which is characterized by comprising the following steps: preparing compound strain culture medium; and inoculating the compound strain into the compound strain culture medium, wherein the compound strain is composed of bacillus licheniformis, bacillus subtillis, lactobacillus plantarum, streptococcus lactis and saccharomyces cerevisiae; culturing to obtain compound bacteria liquid; mixing the compound bacteria liquid, bean pulp, wheat bran, corn, molasses and water; packaging; and carrying out anaerobic fermentation to obtain the microbial fermentation feed. The method of the invention has the advantages that the feed is easy to be absorbed and utilized by compounding the fermentation of the beneficial microorganisms, the commercial pig growth speed is higher, the slaughter rate is high; the muscle drip loss is lowered, and the total contents of the lean meat percentage, the cooked meat percentage, the muscle crude protein and the amino acid are enhanced.

The invention discloses Bacillus subtilis bred by a space mutation breeding technology. The strain is named Bacillus subtilis N9-1-35 and was collected in China Center for Type Culture Collection on August 31, 2011, and the collection number is CCTCC M2011301. The test shows that the Bacillus subtilis is an excellent probiotic strain. After entering intestinal tracts of animals, the Bacillus subtilis achieves the effects of a probiotic and can also generate a plurality of kinds of digestive enzymes in the growth and reproduction process of the animals, so that the digestion and absorption of the animals on feeds are improved, the conversion rate of the feeds is improved, and the cost of the feeds is reduced; and the Bacillus subtilis can be used for producing enzyme-producing probiotics, and is a strain which has excellent research and development value. The invention also discloses an enzyme-producing probiotic. The enzyme-producing probiotic consists of Bacillus subtilis powder, Streptococcus lactis powder, Lactobacillus acidophilus powder and corn starch.

The invention discloses a common lophatherum herb extract natural food preservative and a preparation method thereof, belonging to the technical field of food preservatives. The preservative is formed by mixing the following raw materials: a common lophatherum herb extract, streptococcus lactis peptide, natamycin and chitosan, wherein the common lophatherum herb extract is prepared by drying common lophatherum herb extraction solution; and the preparation method comprises the following steps: cleaning and crushing bamboo leaves of common lophatherum herb; soaking in sodium hydroxide solution;regulating the pH value; hydrolyzing; extracting; filtering; concentrating; drying; and mixing for getting the natural food preservative which takes the common lophatherum herb extract as a main raw material. The preservative is completely produced from natural ingredients, has no toxicity or side effects, is further wide in a antimicrobial spectrum and can be widely applied in the preservatives in a variety of food fields, and the invention further provides the preparation method of the preservative.

The invention provides a method for producing nisin by continuous fermentation, which is characterized by comprising the following steps: transferring streptococcus lactis which is subjected to primary seed cultivation and secondary seed cultivation to a sterile fermentation medium, and controlling the temperature and pH value in the fermentation process; and when the bacterial concentration reaches a specified level, starting biosynthesis of the nisin, releasing fermentation broth from a fermentation tank continuously while replenishing a well-prepared sterile feed supplement medium in the fermentation tank continuously, and lasting for 7 to 15 days for the continuous production technology. In the invention, Lactococcuslactis of the streptococcus lactis is adopted to be subjected to two-stage seed cultivation, a specified fermentation medium formula is used, the feed supplement speed, the pH value and the bacterial concentration in a bioreactor are controlled, and the fermentation broth containing the nisin is released continuously or intermittently, which is used for producing the nisin. The method of the invention can effectively lessen non-optimal economic stages in the fermentation process, thereby realizing the purposes of improvement of fermentation yield, enhancement of device availability, and reduction of production cost for products.

The invention relates to immunogenic polysaccharide-protein conjugates comprising a capsular polysaccharide (CP) from Streptococcus agalactiae, commonly referred to as group B streptococcus (GBS), and a carrier protein, wherein the CP is selected from the group consisting of serotypes Ia, Ib, II, III, IV, V, VI, VII, VIII, and IX, and wherein the CP has a sialic acid level of greater than about 60%. The invention also relates to methods of making the conjugates and immunogenic compositions comprising the conjugates. The invention also relates to immunogenic compositions comprising polysaccharide-protein conjugates, wherein the conjugates comprise a CP from GBS serotype IV and at least one additional serotype. The invention further relates to methods for inducing an immune response in subjects against GBS and / or for reducing or preventing invasive GBS disease in subjects using the compositions disclosed herein. The resulting antibodies can be used to treat or prevent GBS infection via passive immunotherapy.

The invention discloses the purification technology of streptococcus lactis. The method comprises the ion exchange and backward high efficiency liquid chromatography. The recovery ratio is above 50%, and the purity displayed by HPLC is 98%.

An deactivated multi-bacterium vaccine for preventing the mastitis of milk cow is composed of Staphylococcus aureus, agalactic streptococcus, milk-stopping streptococcus, breast streptococcus, colibacillus and aluminum hydroxide gel. Its preparing process includes such steps as choosing the pathogenic bacterial strain of said mastitis, preparing seed liquid and reproduction liquid, purity checking, deactivating, preparing vaccine, and discriminating.

A biological preservation method for iced chicken meat comprises the steps that fresh chicken carcasses obtained after slaughter and cleaning are soaked in a preservative for 1-3 minutes and are taken out to undergo draining-off for 3-5 minutes, then the chicken carcasses are packed by using packing pieces, vacuum pumping is performed, and finally the chicken carcasses are preserved at low temperature. The preservative is an aqueous solution prepared by blending nisin from streptococcus lactis, lysozyme and chitosan, wherein the nisin from streptococcus lactis accounts for 0.03-0.05% by mass, the lysozyme accounts for 0.01-0.03% by mass and the chitosan accounts for 0.2-0.5% by mass in the preservative. The biological preservation method can remarkably prolong the preservation period of iced fresh chickens and can well keep the nutrition and flavor of iced chicken meat. In addition, after the iced chicken meat are taken out and unfrozen within the preservation period, it can be guaranteed that the meat is not slightly stiff and does not have sticky feel, and the preservation effect is greatly improved.

It relates to a bactericide, comprising lysostaphin 0.0001í½0.1wtúÑú¼lysozyme 10í½50wtúÑú¼stabilizer 1í½15wtúÑú¼surfactant 0.1í½0.5wtúÑú¼water. It also relates to an antiseptic wet towel, its preparation method and applications in treatment and prevention of mammary gland infection of milch cow. The bactericide can be carried by a carrier, then an antiseptic wet towel is obtained. The antiseptic wet towel could kill all bacteria causing mammary gland infection of milch cow. The killing rate for bacillus coli, staphylococcus aureus and the like, is above 99%.

The invention discloses a semi-fermented low-salt fish leisure food, which is prepared by the following steps: (1) inoculating the cultured hansenula polymorpha and aspergillus oryzae into fresh fish sections for primary fermentation, and standing for 6-10hours; (2) placing the primarily fermented fish sections into a chain type drying oven for segmented temperature-variable drying, wherein the drying time is controlled for 30-60 minutes, and the moisture content of fish is controlled at 15-18%; and (3) adding the activated lactobacillus acidophilus and streptococcus lactis fermentation liquor into the dried fish sections for secondary fermentation, and fermenting for 30-50 hours at 10-15 DEG C; discharging liquid, standing and clarifying. No edible salt is added, primary fermentation is combined with the segmented temperature-variable drying, and water in fish sections can be evenly evaporated through the temperature change so as to form a porous cavity, so that the fish has a loosened structure, the texture of the fish can be improved and the secondary fermentation is facilitated, and the fermentation efficiency can be increased. Unique taste and mouth feeling can be generated through secondary fermentation, and the nutritional value and flavor of the fish products can be enhanced.

The invention discloses compound microorganism ecological bacterial manure prepared from feces of livestock and poultry and a preparation method of the compound microorganism ecological bacterial manure. The method comprises the steps that azotobacter chroococcum and pseudomonas putida separated from soil and pig feces are subjected to nitrogen ion implantation for mutagenesis, the high-activity mutant strains are screened; bacillus subtilis, bacillus laterosporus, azotobacter chroococcum, pseudomonas putida, saccharomycetes and lactic streptococci are independently and respectively fermented, and fermented bacteria liquid is obtained; mixing is carried out according to the volume ratio of 1-3:5-8:1-2:2-3:1.5-3:3-5 to obtain compound bacterial liquid; a fresh culture medium of cane molasses is added into the compound bactericide according to the mass concentration of 2-5%; potassium sorbate is added into the compound bacterial liquid according to the mass concentration of 2-2.5%., and uniform stirring is carried out; 0.4-1 g / L attapulgite is added, uniform stirring is carried out, and an active bactericide is obtained; the active bactericide is placed into a septic tank, dry-wet operation is carried out after feces is decomposed, and the solid part is the compound microorganism ecological bacterial manure.

The invention discloses antibacterial, disease-resisting and anti-hypoxia growth-promoting feed of mandarin fish. The antibacterial, disease-resisting and anti-hypoxia growth-promoting feed is prepared from the following raw materials including fishmeal, alpha-starch, tenebrio molitor powder, mung bean flour, rice bran powder, fermented soybean meal, carotene, vitamin E, lecithin, brown sugar, soybean phospholipid, mixed oil, citric acid, streptococcus lactis, a traditional Chinese medicine complex agent, phytase, dihydropyridine, glucocyamine, phenylglycin, cysteamine hydrochloride, L-carnitine, soybean isoflavone, chitosan, malto oligosaccharides, probiotics, astaxanthin, lysozyme, nano-collagen, an emulsifying agent, novasil and flavomycin. With the adoption of the feed of the mandarin fish, disclosed by the invention, the antibacterial, disease-resisting and anti-hypoxia capability of the mandarin fish can be effectively improved and the growth of the mandarin fish is promoted.

The invention relates to a preparation method of purely natural solidifying type goat milk yoghourt, comprising the steps of: purifying raw milk; adding sugar; homogenizing; sterilizing; cooling; preparing a fermentation agent; adding the fermentation agent; split charging; fermenting; and secondarily fermenting. The invention starts with lactic acid bacteria beneficial to the health of human bodies, separates and purifies into streptococcus lactis which has high viscosity, high-yield acids and high coagulating property, lactobacillus bulgaricus and streptococcus thermophilus from commodity milk yoghourt, prepares the purely natural solidifying type goat milk yoghourt under the condition without adding any additive by utilizing effective preparation and two fermenting technical schemes, effectively solves the technical problem of the poor coagulating property of goat milk yoghourt and provides a healthy, safe and natural yoghourt product for people.

The invention discloses Bacillus subtilis bred by a space mutation breeding technology. The strain is named Bacillus subtilis N9-1-35 and was collected in China Center for Type Culture Collection on August 31, 2011, and the collection number is CCTCC M2011301. The test shows that the Bacillus subtilis is an excellent probiotic strain. After entering intestinal tracts of animals, the Bacillus subtilis achieves the effects of a probiotic and can also generate a plurality of kinds of digestive enzymes in the growth and reproduction process of the animals, so that the digestion and absorption of the animals on feeds are improved, the conversion rate of the feeds is improved, and the cost of the feeds is reduced; and the Bacillus subtilis can be used for producing enzyme-producing probiotics, and is a strain which has excellent research and development value. The invention also discloses an enzyme-producing probiotic. The enzyme-producing probiotic consists of Bacillus subtilis powder, Streptococcus lactis powder, Lactobacillus acidophilus powder and corn starch.

The invention discloses a probiotic fermented natural fermented milk spice and a preparation method thereof. The preparation method comprises the following steps: (1) directly weighing fresh milk or reconstituted milk, adding water, and performing pasteurization on obtained base materials; (2) inoculating mixed bacteria into the base materials obtained in the step (1), performing fermentation, performing primary after-ripening on a fermented product, inoculating lipase for hydrolysis, and performing secondary after-ripening so as to obtain a natural fermented milk spice, wherein the mixed bacteria consist of bacteria A, B and C, namely A: any one or more than two of streptococcus thermophilus, streptococcus lactis and lactococcus lactis; B: German-style lactobacillus delbrueckii subspecies bulgaricus; and C: any one or more than two of bifidobacteria, lactobacillus acidophilus and lactobacillus plantarum. By adopting the spice, not only are bitterness and wax taste caused by long-chain fatty acids eliminated, but also unique sour fragrance and milk fragrance are achieved. The spice not only is pure, thick and long-lasting in scent, but also has fermented milk metabolite beneficial to bodies.

The invention discloses a microbial additive for alfalfa haylage, a preparation method and an application thereof. The additive is prepared from a bacterial suspension of aspergillusoryzae and an MRS liquid nutrient medium for streptococcus lactis according to the ratio of 50-70%: 50-30% in weight percent, wherein per milliliter of the bacterial suspension of the aspergillusoryzae at least contains 1.0*108 aspergillusoryzae spores, and per milliliter of the MRS liquid nutrient medium at least contains 4.0*108 cfu streptococcus lactis. The microbial additive quickens the initial fermentation rate of lactobacillus, enhances acid production capability, effectively inhibits the activity of saccharomycetes and other undesirable microorganism, strengths haylage effect and effectively promotes the production performance of cows, beef cattle, mutton sheep and swine. The strain adopted by the invention can be obtained easily, can be produced massively on application and has practicability.

The invention discloses a method for raising phasianus colchicas by using napier grass and relates to the field of chicken culture. The raising is divided into three stages, i.e., chickling raising, growing chicken raising and grown chicken raising, a feed formula adopted during the raising of each stage comprises a concentrated feed, fermented napier grass and a premix, proportioning ratios of the concentrated feed to the fermented napier grass to the premix in the three stages are all different, and the proportion of the fermented napier grass gradually increases; the fermented napier grass is prepared through fermenting 4 kinds of microbes, i.e., streptomyces, white-rot fungi, Lactobacillus acidophilus and Streptococcus lactis with peptone, molasses, calcium chloride, potassium sulfate, magnesium sulfate and citric acid jointly. According to the method for raising the phasianus colchicas, disclosed by the invention, the quality of fermentation of the napier grass is improved, and the quality of chicken is further improved; the raising ratio of the concentrated feed to forage is reasonably prepared according to growth characteristics of the phasianus colchicas, so that the aims of saving the concentrated feed, reducing the cost and improving the economic benefit are achieved.

The invention relates to immunogenic compositions comprising a capsular polysaccharide (CP) from Streptococcus agalactiae, commonly referred to as group B streptococcus (GBS), conjugated to a carrier protein, and optionally including an aluminum-based adjuvant. The invention further relates to methods for inducing an immune response in subjects against GBS and / or for reducing or preventing invasive GBS disease in subjects using the compositions disclosed herein. The resulting antibodies can be used to treat or prevent GBS infection via passive immunotherapy.

The invention relates to a compound fresh-preserving agent, which is prepared by the following raw materials in proportion by weight: 5-20 nisin from streptococcus lactis, 10-60 sodium dehydroacetate, 5-50 Glucono- beta-lactone, 5-40 Sodium Erythorbate, 5-50 sodium chloride, and 1-50 sodium tripolyphosphate. The compound fresh-preserving agent of the invention uses the synergistic effect of various raw materials to enable the fresh-preserving effect to be obvious and stabilize sense, chemistry and microorganism indexes of meat and meat products, thus prolonging the shelf life of the meat and the meat products; and the invention has the advantages of wide application product range, convenient processing and use, safety and no toxicity.

The invention discloses a preparation method and application of a tilapia mossambica-derived streptococcus agalactiae recombinant CBP protein vaccine. The recombinant CBP protein vaccine is prepared from tilapia mossambica-derived streptococcus agalactiae recombinant CBP protein. The amino acid sequence of the tilapia mossambica-derived streptococcus agalactiae recombinant CBP protein is shown as a sequence 2. Tilapia mossambica-derived streptococcus agalactiae is used as a research object and is cloned into a Cbp gene from a tilapia mossambica-derived streptococcus agalactiae genome; the tilapia mossambica-derived streptococcus agalactiae is connected with a pET28a(+) carrier to construct an expression vector, and prokaryotic expression and purification are carried out in E.coliBL21(DE3), so as to obtain the recombinant CBP protein vaccine with high specificity and immune protective efficacy of 56.35 percent+ / -8.09 percent; a foundation is laid for immune prevention and treatment of tilapia mossambica streptococcus agalactiae diseases.

The invention relates to an enzyme for conditioning a spleen and stomach damp-heat constitution and a preparation method of the enzyme. The enzyme comprises following raw material components: A1, 10% of almonds, 10% of black sesames and 15% of semen coicis; A2, 15% of peas, 15% of kidney beans, 3% of capillary artemisia, 3% of chrysanthemums, 10% of wax gourds, 10% of sechium edule, 3% of alisma plantago-aquatica, 3% of medlar and 3% of glycyrrhiza uralensis; probiotics is composed of C1: monascus, rhodotorula gracitis and torulopsis candida, C2: brettanomyces, streptomyces globisporus and streptomyces melanochromogenes, and C: kluyveromyces lactis and streptococcus lactis. The preparation method comprises the following steps: 1, immersing the A1 in the raw materials and cooking; inoculating the C1 to ferment for 7 days; inoculating the C2 to ferment for 7 days; 2, crushing the A2 materials and inoculating the C1 and the C2 to ferment for 14 days; and 3, fermenting the 1 and the 2 and mixing in a ratio of 1 to 1; and inoculating the C3 to ferment for 90 days to obtain a suspension solution, namely the enzyme for conditioning the spleen and stomach damp-heat constitution. The enzyme for conditioning the spleen and stomach damp-heat constitution has the effects of removing heat and draining dampness, and tonifying spleen and stomach.

The invention discloses lactococcus lactis KUST48. The preservation number of the lactococcus lactis KUST48 in China General Microbiological Culture Collection Center is CGMCC NO. 20699. The strain isapplied to treatment of zebra fish infected by streptococcus agalactiae, and experimental results show that the strain can significantly inhibit propagation of streptococcus agalactiae in intestinaltracts of zebra fish and reduce the death rate of zebra fish infected by streptococcus agalactiae. The lactococcus lactis aims to replace antibiotics, overcome a series of defects of excessive use ofantibiotics, drug residue, drug resistance, food safety, environmental pollution and the like, improve the immune function of aquatic animals, enhance the disease resistance of the aquatic animals, reduce the use amount of drugs and promote green and ecological development of the aquaculture industry.

The invention discloses a phage flocculant and application of the phage flocculant in a fermentation post-treatment technology and belongs to the field of a microbial post-treatment technology. The phage flocculant is characterized in that the phage flocculant is a cationic flocculant, and a working concentration of the phage flocculant is 0.1-5% generally. The flocculant is applied in the fermentation post-treatment technology of a vibrio parahaemolyticus phage, a coliphage, a salmonella phage, a xanthomonas axonopodis phage, a ralstonia solanacearum phage, a staphylococcus aureus phage, a streptococcus agalactiae phage, a streptococcus iniae phage or a pseudomonas aeruginosa phage. The phage flocculant can play a role of rapid subsidence of bacteria, be convenient and quick to operate, reduce centrifugal equipment investment and manpower and material resource loss and meet requirements of industrial mass production of the phage, and is safe, nontoxic and harmless to animals and plants.

The invention provides a microorganism strain- Streptococcus lactis 2013-DP1 which can ferment and utilize soybean meal and generate Nisin, and applications in preparation of feed additives through microbial fermentation. The strain is preserved in China Center for Type Culture Collection. The address is Wuhan University, Wuhan, China. The postcode is 430072. The preservation date is June 21th, 2013. The preservation number is CCTCC No: M2013275. By utilization of the strain, fermentation treatment of feed raw materials of soybean meal and the like is carried out. Contents of proteins and soluble small peptides (acid-soluble proteins) in feed raw materials can be raised, and Nisin with high activity is generated. The strain is used for the feed industry, and has great market potential.

The invention relates to low-sugar chickpea soymilk, wherein the contents of xylitol, sucrose, chickpea, a stabilizer, a sour agent and nisin from streptococcus lactis, the homogenizing conditions andthe sterilizing conditions all fall within a preset range. The invention specifically discloses low-sugar chickpea soymilk which is prepared from the following raw materials in percentage by weight:75-82% of water, 13-15% of chickpea, 0.2-0.6% of stabilizer, 5-9% of sweetening agent, 0.03-0.05% of sour agent and 0.01-0.03% of nisin from streptococcus lactis; the homogenizing conditions are thatthe temperature is 35-45 DEG C and the pressure is 23-30MPa; the sterilizing condition is that treatment is performed in a water bath for 15-25min at 92-95 DEG C.