40 results about "Streptococcus salivarius" patented technology

The invention discloses a preparation method of high-stability beta-glucan yoghourt. Mixing the sterilized fresh milk with a composite strain consisting of lactobacillus delbrueckii subsp. Bulgaricus, streptococcus salivarius subsp. Thermophilus, bifidobacterium animalis subsp. Lactis, plant lactobacillus, bifidobacterium breve, lactobacillus paracasei, lactobacillus helveticus, lactobacillus rhamnosus and bifidobacterium longum subsp. Longum, and fermenting; and adding beta-glucan into the fermented yoghourt to obtain the high-stability beta-glucan yoghourt. Before beta-glucan is added, the compound bacterial strain is added into the milk, protein in the milk can be gathered under the action of the compound bacterial strain to form a three-dimensional curd network, so that the flowability of a system is reduced, then glucan is added, and the glucan can be uniformly dispersed in curd gaps, so that the glucan is prevented from being excessively combined with the protein in the milk; the stability of a yoghourt system is improved.

The invention provides an application of streptococcus salivarius in fatty liver, in particular to an application of streptococcus salivarius in preparation of a product, and the product is used for at least one of the following applications: (a) losing weight or reducing body fat; (b) improving the glucose tolerance of the patient; (c) increasing the sensitivity of the patient to insulin; (d) treating, relieving and preventing liver injury; (e) treating, relieving and preventing non-alcoholic steatohepatitis; (f) fat deposition caused by high-fat and high-cholesterol diet is reduced; (g) reducing blood fat; and / or (h) improving the level of at least one of the following indexes in the liver of the mammal: total cholesterol, triglyceride, low density lipoprotein-cholesterol and free fatty acid.

Provided are Streptococcus salivarius and compositions comprising Streptococcus salivarius for the treatment of ENT diseases, in particular cancer therapy-induced oral mucositis and respiratory tract infections associated with cancer therapy.

This invention belongs to the field of fermentation inoculant screening and preparation technology, specifically relating to a method for screening strain combinations for preparing mozzarella cheese, the strain combinations themselves, and their applications. The method of this invention systematically evaluates the fermentation kinetics, texture-forming ability, and flavor characteristics of *Streptococcus salivarius* subspecies *thermophilic*, establishing a dynamic ratio screening method to optimize the strain ratio of *Streptococcus salivarius* subspecies *thermophilic*, thereby improving the product quality and batch stability of mozzarella cheese. This method is particularly suitable for solving textural defects or flavor imbalances caused by improper strain ratios in industrial production, providing technical support for the production of highly consistent mozzarella cheese, and can be widely applied in the processing of cheese products, pizzas, and other frozen foods.

Disclosed are a novel Streptococcus salivarius (S. salivarius G7, KCCM13161P) strain, a composition containing the same for prevention or alleviation of an oral disease, and oral probiotics, and specifically, the novel Streptococcus salivarius (S. salivarius G7, KCCM13161P) strain can prevent, treat, and alleviate periodontal diseases through strong antibacterial and antiinflammatory activities against periodontal disease-causing strains, prevents, treat, and alleviates dental caries through strong antibacterial activity against dental caries-causing strains and biofilm formation inhibitory ability, and suppress halitosis caused by oral diseases, thereby contributing to oral health improvement.

The present invention relates to a newly isolated bacterial strain of the species Streptococcus salivarius (S. salivarius). More specifically, the S. salivarius strain was deposited at the BCCM under accession number LMG P-31813. Furthermore, the present invention relates to a composition comprising the isolated bacterial strain of the species S. salivarius. In another aspect, the present invention further relates to the isolated bacterial strain of the present invention or the composition of the present invention for use in immunomodulation and / or treatment and / or prevention of infection or disease.

The application discloses a kind of adolescent autism intestinal microorganism marker and application thereof, belong to the field of biological medicine.The microorganism marker includes one or more of Ruminococcus gnavus, Streptococcus thermophilus, Streptococcus salivarius, Butte's intestinal bacillus, pet big anaerobic clavulanic acid bacteria and Prevotella pittmanniae.The application provides a kind of product (such as kit), including detection reagent for detecting the relative abundance of the microorganism marker.The product provided by the application has good feasibility and accuracy, and can effectively evaluate whether adolescent has the risk of autism, provides a new tool for clinical diagnosis.

The invention belongs to the field of microorganisms, and particularly relates to lactobacillus paracasei with multi-matrix fermentation capacity and application of the lactobacillus paracasei. The lactobacillus paracasei is lactobacillus paracasei Shannan.LPA-972, and the preservation number of the lactobacillus paracasei Shannan.LPA-972 is CCTCC (China Center For Type Culture Collection) NO: M 20242026. The lactobacillus paracasei is lactobacillus paracasei Shannan.LPA-972. The lactobacillus paracasei is related to a phosphoenolpyruvate-glycotransferase system carried by the lactobacillus paracasei. When the fermentation agent containing lactobacillus paracasei, lactobacillus delbrueckii subsp. Lactis and streptococcus thermophilus subsp. Salivarius with a specific viable count ratio is used for fermenting plant milk and animal milk, broad-spectrum adaptability of animal milk raw materials and plant milk raw materials is achieved, meanwhile, the nutrition and sensory quality of fermentation products are remarkably improved, the problem of multi-matrix fermentation can be effectively solved, and the production cost is reduced. And the process cost and complexity of a dairy product production end are effectively reduced.

The application discloses a Streptococcus salivarius CCFM1512 which can inhibit excessive inflammatory response and relieve periodontitis, and belongs to the technical field of microorganisms. The fermentation supernatant of the Streptococcus salivarius provided by the application can relieve inflammation of human gingival fibroblasts induced by Porphyromonas gingivalis lipopolysaccharide in vitro, and can significantly reduce the expression of inflammatory factors such as IL-1beta, IL-6 and IL-17A in gingival tissues, regulate the M1 / M2 polarization balance of macrophages and restore the expression level of DEL-1, so as to relieve alveolar bone absorption of rats. The Streptococcus salivarius has a great application prospect in the aspects of regulating oral inflammatory response and preparing products for relieving periodontitis.

The application belongs to the technical field of microorganisms, and provides a Streptococcus salivarius subsp. thermophilus HX-ST36, which has a preservation number of CGMCC NO. 32955. The Streptococcus salivarius subsp. thermophilus provided by the application can ferment Astragalus membranaceus Bunge-Angelica sinensis. In a cold coagulation and blood stasis type primary dysmenorrhea model mouse, the fermentation product thereof can significantly inhibit the writhing response, and can realize the effects of relieving dysmenorrhea and tonifying blood by reducing the levels of prostaglandin PGF2 and vasopressin ADH in uterine tissue and increasing the hemoglobin (HGB) content. The effect of the fermentation product in removing dampness is verified by improving the dampness signs of a crowd. The application further provides a probiotic preparation and a preparation method of a probiotic fermentation product. The preparation method of the probiotic preparation and the probiotic fermentation product is simple and can be produced on a large scale.

The invention belongs to the technical field of dairy products, and particularly relates to high-water-retention solidified yogurt as well as a preparation method and application thereof. The preparation raw materials of the set yogurt with high water-retaining property comprise raw milk, a cheese product, concentrated whey protein powder, yolk powder and a leavening agent. The leavening agent comprises lactobacillus delbrueckii subsp. Bulgaricus, streptococcus salivarius subsp. Thermophilus, bifidobacterium animalis subsp. Lactis and lactobacillus acidophilus. The cheese product, the concentrated whey protein powder and the yolk powder are taken as core functional raw materials and form a synergistic effect, so that the yoghourt has good water-retaining property, sensory evaluation and storage stability. Meanwhile, by compounding the four strains, the water-retaining property, the storage stability, the taste, the tissue state and the like of the yoghourt can be improved.

An oat preparation, an oat product comprising the oat preparation, a preparation method therefor and the use thereof. The oat preparation is obtained by fermenting a fermentation broth; the fermentation broth comprises a fermentation substrate and a starter culture; the fermentation substrate mainly consists of hydrolyzed oat bran; the starter culture comprises lactobacillus reuteri, lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium lactis and lactobacillus rhamnosus, and comprises streptococcus salivarius subsp. thermophilus and lactobacillus delbrueckii subsp. bulgaricus.

The invention provides a probiotic for enhancing immunity, a probiotic agent and a dairy product. The probiotic for enhancing immunity consists of a bifidobacterium animalis subsp. Lactis IU100 strain and a streptococcus salivarius subsp. Thermophilus ST06 strain. The invention creatively develops a brand-new probiotic compounding mode and a brand-new strategy for improving the immunity of the organism, that is, the bifidobacterium animalis subsp. Lactis IU100 strain and the streptococcus salivarius subsp. Thermophilus ST06 strain are combined for use, and the bifidobacterium animalis subsp. Lactis IU100 strain and the streptococcus salivarius subsp. Thermophilus ST06 strain are found to be matched and promoted with each other and have a synergistic effect in the aspect of improving the immunity of the organism; under the condition that the using amount of the bacteria is consistent, compared with a strain intervention mode without any bacteria, the effect of compounding the two bacteria in the aspect of improving the immunity of the organism is remarkably improved.

The invention belongs to the technical field of microorganisms, and relates to a streptococcus salivarius subsp. Thermophilus Ss-PG-10 strain for relieving hyperuricemia and a preparation method of the streptococcus salivarius subsp. Thermophilus Ss-PG-10 strain. The strain provided by the invention is streptococcus salivarius subsp. Thermophilus Ss-PG-10, the classification name of the strain is Streptococcus salivarius subsp. Thermophilus, and the preservation number of the strain is CGMCC (China General Microbiological Culture Collection Center) No. 31867. The streptococcus salivarius subsp. Thermophilus Ss-PG-10 is separated from pickled Chinese cabbages, has a function of relieving hyperuricemia, has a certain antibacterial effect on pathogenic bacteria such as staphylococcus aureus, bacillus subtilis and escherichia coli, and has relatively strong acid resistance, cholate resistance and artificial simulated gastrointestinal fluid resistance.

The invention discloses a high-salt-resistant cheese composite leavening agent and application thereof, and belongs to the technical field of fermented dairy products. The strains in the high-salt-resistant cheese compound leavening agent comprise leuconostoc mesenteroides subsp. Mesenteroides JMCC0041, lactococcus lactis subsp. Cremoris JMCC0035, lactococcus lactis subsp. Lactis JMCC0036 and streptococcus salivarius subsp. Thermophilus JMCC16, the leavening agent is resistant to high-salt conditions, the fermentation speed is appropriate, when the leavening agent is used for fermenting cheese products, the obtained fermentation products are low in peculiar smell and bitter taste, and the fermentation effect is good. The content of butanedione in the cheese is high and appropriate, and the cream fragrance is prominent. The method is suitable for cheese fermentation production.

The invention discloses a sheep colostrum composition capable of improving sleep and application of the sheep colostrum composition, and belongs to the technical field of microbial fermentation and functional food. The core of the invention lies in that a composite leavening agent is compounded by using the casei paracasei GP66 and the streptococcus salivarius subsp. Thermophilus HX-ST36, and then the sheep colostrum of concentrated whey protein, galactooligosaccharide and acerola cherry powder is subjected to synergistic fermentation. According to the fermentation process, IgG in sheep colostrum can be efficiently reserved, and the content of small molecule peptide and gamma-aminobutyric acid in a fermentation system is remarkably increased. Meanwhile, the invention also generates a novel pentapeptide, the pentapeptide has a sleep aiding effect, and the amino acid sequence of the pentapeptide is Arg-Phe-Leu-Trp-Pro (RFLWP). Animal experiments prove that the traditional Chinese medicine composition can play a role in improving sleep by regulating a neurotransmitter system. The invention provides a new way of a product for improving sleep, which is natural, safe and clear in mechanism.

The invention relates to a microbubble drinking type tea yoghourt and a preparation method thereof, and the preparation method comprises the following steps: mixing tea juice, lemon juice, sodium citrate, raw milk and sugar, sterilizing, inoculating with a complex microbial inoculant for fermentation, and demulsifying to obtain the microbubble drinking type tea yoghourt, the strains in the complex microbial inoculant comprise a combination of streptococcus salivarius subsp. Thermophilus, lactococcus lactis subsp. Diacetyl, plant lactobacillus and leuconostoc mesenteroides subsp. Mesenteroides. In the invention, a complex microbial inoculant of four specific microbial strains is adopted to ferment the dairy product, and the four strains are further found to have a synergistic effect, so that the tissue state, the taste, the smell and the overall fusion effect of the tea yoghourt product prepared by final fermentation are further improved; the microbubble tea yoghourt beverage with excellent taste and stable tissue state is prepared.

The present invention relates to a novel peptide comprising the amino acid sequence of SEQ ID NO: 1, and an antibacterial composition comprising same. The peptide of the present invention, which is an Enterococcus lactis-derived antibacterial peptide APP101, has specific antibacterial activity against periodontitis-causing bacteria including Porphyromonas gingivalis, Fusobacterium nucleatum, Enterococcus faecalis, Streptococcus parasanguinis, and Streptococcus salivarius, and has stability against proteases, pH, and salt concentrations. The antimicrobial composition of the present invention can be usefully employed for the prevention or treatment of periodontitis.

The invention belongs to the technical field of food processing, and relates to a preparation method of a Chinese yam fermented beverage and a product thereof, the preparation method comprises the following steps: pulping Chinese yam, gelatinizing, and carrying out enzymolysis treatment by using alpha amylase to obtain a first mixture; and performing mixed fermentation on the first mixture by using streptococcus salivarius subsp. Thermophilus and lactobacillus delbrueckii subsp. Bulgaricus to obtain the fermented beverage. The beverage prepared from Chinese yam as a raw material is extremely easy to layer and precipitate, and starch in the Chinese yam is hydrolyzed by alpha-amylase, so that on one hand, the fermentability of the Chinese yam is enhanced, the fermentation efficiency is improved, and the generation of flavor substances in the fermentation process is promoted; on the other hand, the stability of the product in the shelf life is improved to a certain extent. The prepared product is fresh, cool, soft and rich in nutritional value.

Provided is a method of producing a freeze-dried probiotic composition as well as a method of producing a probiotic raw material which involves culturing of a Streptococcus salivarius strain. Furthermore, a corresponding probiotic composition and a corresponding probiotic raw material is provided.

The application discloses a Streptococcus salivarius CCFM1399 and its postbiotic for relieving bone resorption and periodontal tissue damage, and belongs to the technical field of microorganisms. The Streptococcus salivarius CCFM1399 provided by the application is separated from oral plaque of healthy teenagers, has the effects of relieving bone resorption and resisting inflammation, and specifically has the following effects: improving the expression of osteoprotegerin (OPG) protein level and gene level of MC3T3-E1 cells in vitro; reducing the alveolar bone resorption amount of orthodontic bone resorption rats, reducing the number of osteoclasts in alveolar bone, and improving the OPG level in serum of rats; reducing the secretion of inflammatory factors IL-6, TNF-alpha and MPO of orthodontic bone resorption rats; and improving the pathological condition of alveolar bone tissue of orthodontic bone resorption rats. Therefore, the Streptococcus salivarius has great application prospect in products for relieving bone resorption and assisting in inhibiting periodontal tissue inflammation.

The invention discloses an enteric microbial marker related to kidney stone, a product and application of the enteric microbial marker, and belongs to the field of biological medicine. The microbial marker comprises one or more of bacteroides faecalis, streptococcus salivarius, bifidobacterium bifidum and mucus rosella. The invention provides a kit which comprises a detection reagent for detecting the relative abundance of the microbial marker. The invention further provides a product for diagnosing the kidney stone, a prediction system for evaluating the risk that a to-be-detected object is a kidney stone patient and a computer program product related to the kidney stone. The product provided by the invention has good feasibility and accuracy, can effectively evaluate the risk of kidney stone, and provides a new tool for clinical diagnosis.

The invention relates to the field of probiotics, and discloses a composition containing probiotics, a tablet candy and application of the tablet candy. The composite probiotic microbial agent disclosed by the invention comprises bifidobacterium animalis subsp. Lactis BB12, streptococcus salivarius K12 and Witzia coagulans BCN019. In addition to the compound probiotic agent, the composition and the tablet candy disclosed by the invention also comprise medicinal and edible crop powder, and the medicinal and edible crop powder comprises clove powder, chrysanthemum powder and dried orange peel powder. The three specific strains have a synergistic effect and are matched with one another, so that the oral micro-ecological environment can be better improved, the breeding of pathogenic bacteria is inhibited, and the bad breath is improved; besides, the oral health can be improved to a greater extent by utilizing the matching of three kinds of specific medicinal and edible crop powder and the synergistic effect of the medicinal and edible crop powder and the three strains of probiotics.

The invention belongs to the technical field of fermentation products, and particularly relates to a fermentation product with antioxidant activity and a preparation method and application thereof. The fermented product with antioxidant activity is prepared by the following steps: preparing raw materials into a water-containing mixed solution, then adding an enzyme preparation for enzymolysis, and then adding a leavening agent for fermenting the obtained enzymatic hydrolysate, the raw materials comprise 8-22 parts of radix puerariae, 3-12 parts of purple sweet potatoes and 0-10 parts of oat; wherein fermentation is carried out by adopting a leavening agent, and the leavening agent comprises streptococcus salivarius and kluyveromyces marxianus; relative to the total mass of the water-containing mixed solution of the raw materials, the addition amount of the enzyme preparation is 1%-1.5%. The prepared fermented product has more excellent antioxidant activity, namely, the content of exopolysaccharides is higher, the scavenging rate of DPPH free radicals is higher, the activity of SOD and GSH-Px is higher, and the fermented product has more excellent effects in the aspects of shape, color, taste and smell.

The invention discloses composite enzymolysis oat fermented milk and a preparation method thereof, and belongs to the technical field of dairy product processing. The fermented milk disclosed by the invention is prepared by taking cow milk as a substrate, adding oat enzymolysis powder subjected to compound enzymolysis of protease, cellulase and amylase, and fermenting at 42 DEG C by adopting a compound leavening agent of streptococcus salivarius subsp. Thermophilus, lactobacillus delbrueckii subsp. Bulgaricus, lactobacillus rhamnosus and lactobacillus plantarum. According to the oat fermented milk and the preparation method thereof, oat nutrition is fully released through a composite enzymolysis technology, product characteristics are optimized through synergistic fermentation of the four strains, the oat fermented milk has comprehensive nutrition, smooth taste and functional diversity, and the problems that existing oat fermented milk is insufficient in enzymolysis, poor in strain synergism and insufficient in product stability are solved.

The invention discloses a preparation method and application of camel milk with hypoglycemic activity, and belongs to the technical field of animal product processing. According to the research, lactobacillus bulgaricus, streptococcus thermophilus and kluyveromyces marxianus are used for carrying out microbial fermentation treatment on camel milk, and the optimal camel milk fermentation process is screened out by detecting various indexes such as texture characteristics, water holding stability, sensory evaluation, enzyme inhibition activity and protein hydrolysis degree; the fermented camel milk with potential hypoglycemic activity is prepared, the inhibitory activity of the camel milk to DPP-IV enzyme, alpha-amylase and alpha-glucosidase before and after digestion is detected in combination with an in-vitro simulated digestion experiment, and the prepared camel milk has high inhibitory activity to DPP-IV enzyme, alpha-amylase and alpha-glucosidase.

This invention belongs to the field of fermentation agent preparation technology, specifically relating to a direct-inoculation fermentation agent, its mixed fermentation preparation method, and its application. The preparation method of this invention involves co-fermenting *Streptococcus salivarius* subsp. *thermophilus* ST-G30 and *Lactobacillus delbrueckii* subsp. *bulgaricus* LB-G40 in a specific MRSB medium. The resulting fermentation broth is then freeze-dried, and the obtained bacterial powder can be used directly as a fermentation agent. Compared to the method of fermenting single bacteria and then mixing the bacterial powder to prepare the fermentation agent, this method has higher preparation efficiency and does not affect the fermentation performance of the fermentation agent.

The application provides a DHA-containing cheese and a preparation method thereof. The method comprises the following steps: concentrating raw milk containing DHA by using a reverse osmosis membrane to obtain concentrated milk; sequentially performing homogenization treatment and sterilization treatment on the concentrated milk to obtain a to-be-fermented liquid; inoculating the to-be-fermented liquid with a starter to perform fermentation to obtain the DHA-containing cheese; and the starter comprises one or more of Lactococcus lactis, Lactococcus lactis subsp. lactis and Streptococcus salivarius subsp. thermophilus. The preparation method of the DHA-containing cheese provided by the application is helpful to improve the retention and stability of DHA in the processing process, reduce the loss of nutrients, and improve the delicate texture, uniform organization and flavor coordination of the product.

The invention concerns genetically engineered strains of Streptococcus salivarius K12, probiotic compositions containing them and their use for the treatment of infections caused by Gram-positive and Gram-negative bacteria.

The present application relates to the technical field of microorganisms, and in particular to a space breeding lactobacillus salivarius ZK-88-S and application thereof; the lactobacillus salivarius ZK-88-S has been preserved in the China General Microbiological Culture Collection Center on December 24, 2024, and the preservation number is CGMCC No.33181; the lactobacillus salivarius ZK-88-S can inhibit escherichia coli, staphylococcus aureus, candida albicans, pseudomonas aeruginosa, fusobacterium nucleatum, porphyromonas gingivalis, streptococcus mutans, streptococcus salivarius, streptococcus gordonii or actinomyces naeslundii, and can be applied to the preparation of drugs for oral treatment and oral cleaning, daily necessities.