249 results about "Streptococcus thermophilus" patented technology

The invention relates to a preparation method of a tricholoma matsutake fermentation product with anti-wrinkle and firming effects as well as a product and application of the tricholoma matsutake fermentation product. The preparation method comprises the following steps: mixing a composite plant extract, a carbon source, inorganic salt and water, then sterilizing to obtain a sterilized culture medium, inoculating a composite probiotic agent into the medium, and carrying out fermentation culture to obtain the tricholoma matsutake fermentation product with anti-wrinkle and firming effects. Centrifuging, filtering and sterilizing the culture product to obtain a tricholoma matsutake fermentation product; the bacterial strains in the compound probiotic agent comprise a combination of streptococcus thermophilus, a lactobacillus paracasei YK-L003 bacterial strain and a saccharomyces cerevisiae YK-S001 bacterial strain. According to the invention, specific strains are subjected to compounding and combined fermentation, and the fermentation product filtrate obtained after fermentation treatment of the three strains has an excellent skin conditioning effect, can effectively improve the skin state and resist and weaken wrinkles, and has an excellent effect when being applied to moisturizing and anti-wrinkle cosmetics.

The invention discloses a composition for treating insomnia. Comprising probiotic compounds: lactobacillus plantarum, bifidobacterium lactis, lactobacillus crispatus, lactobacillus acidophilus, lactobacillus rhamnosus, bifidobacterium bifidum, lactobacillus reuteri, lactobacillus casei, lactobacillus bulgaricus, lactobacillus fermentum, lactobacillus gasseri, lactococcus lactis, bifidobacterium longum, lactobacillus salivarius, bifidobacterium breve, streptococcus thermophilus and lactobacillus paracasei; lactobacillus helveticus; and traditional Chinese medicine components and prebiotics. Probiotics are matched with traditional Chinese medicines with homology of medicine and food, and corresponding prebiotics are supplemented, so that the balance of intestinal flora can be adjusted and information transmission between intestines and cranial nerves can be promoted through the synergistic effect of the probiotics and the corresponding prebiotics, and then gastrointestinal inflammation, ulcer, helicobacter pylori infection, constipation and insomnia are treated or improved; and treating or improving spleen and stomach disharmony, liver qi stagnation, excessive heart fire, fire excess from yin deficiency, heart-kidney disharmony caused by emotion, pressure, diseases and the like, and insomnia caused by the symptoms.

The invention provides cheese and a preparation method thereof, and the preparation method comprises the following steps: carrying out first fermentation on a base material containing raw milk in the presence of a basic leavening agent, and inactivating the basic leavening agent to obtain a first fermentation system; wherein the basic leavening agent comprises lactobacillus bulgaricus and / or streptococcus thermophilus; and carrying out second fermentation on the first fermentation system in the presence of medium-temperature bacteria to obtain the cheese. The method can shorten the fermentation time and improve the cheese production efficiency.

The invention relates to a preparation method of a rice leavening with a scalp care effect and a product and application thereof, the preparation method comprises the following steps: mixing a rice raw material, a plant raw material, water, a magnesium salt, a sodium salt and Tween, sterilizing to obtain a fermentation medium, inoculating a compound microbial agent into the fermentation medium, and fermenting to obtain the rice leavening with the scalp care effect. After the fermentation liquid is finished, sterilizing and filtering to obtain a rice leavening; wherein the compound microbial agent comprises a first microbial strain and a second microbial strain; the strains in the first microbial strain comprise a combination of streptococcus thermophilus, bifidobacterium breve and a plant lactobacillus YK-L002 strain; and the second microbial strain comprises a trichosporon YK-S004 strain. According to the invention, specific strains are subjected to compounding and combined fermentation, and the fermentation product filtrate obtained after fermentation treatment of four bacteria has excellent hair care and nourishing effects, and can effectively condition the scalp micro-ecological environment and nourish the hair quality.

The invention provides a protein with dihydrofolate reductase activity and application thereof. The protein provided by the invention is a mutant of dihydrofolate reductase based on a Streptococcus thermophilus source, and the amino acid sequence of the protein is as shown in SEQ ID NO: 1. The protein provided by the invention can catalyze folic acid to be converted into L-tetrahydrofolic acid. Based on the characteristic, the glucose dehydrogenase and the tetrahydrofolate methyltransferase are combined to realize synthesis of the L-5-methyltetrahydrofolate, so that the problems of low yield and environmental pollution of a chemical method for producing the L-5-methyltetrahydrofolate and complex reaction and high substrate cost of a biological method are solved, the production cost of the L-5-methyltetrahydrofolate is reduced, and the yield of the L-5-methyltetrahydrofolate is improved. The synthesis efficiency and the synthesis quality of the L-5-methyltetrahydrofolic acid are improved, and the method has a relatively good industrialization prospect.

The invention provides an Auricularia auricula polysaccharide, its application and preparation method thereof, which belong to the technical field of improving polysaccharide. After being degreased, the Auricularia auricula is subjected to preliminary enzymolysis under the effect of helicase, is further subjected to deep enzymolysis under the effect of complex enzyme through synergetic ultrasound-assisted degradation and extraction with H2O2, and is subjected to mixed fermentation by Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium longum, the obtained fermented Auricularia auricula polysaccharide is subjected to a phosphorylation reaction under the effect of a phosphorylation reagent, and after further deproteinization and decolorization, the obtained fermented Auricularia auricula polysaccharide is chelated with zinc salt to obtain a polysaccharide-zinc compound, and the amount of the extracted Auricularia auricula polysaccharide is improved. The finished product of the invention has the effects of reducing blood sugar and blood fat, regulating total cholesterol and effectively improving HDL cholesterol.

The invention belongs to the technical field of probiotic particles, and particularly relates to probiotic particles for improving intestinal functions as well as a preparation method and application of the probiotic particles. The probiotic particles capable of improving the intestinal function comprise a probiotic core, a first embedding layer, a second embedding layer and a third embedding layer, the probiotic inner core is prepared from plant lactobacillus, bifidobacterium animalis, lactobacillus acidophilus, bifidobacterium longum, lactobacillus paracasei, lactobacillus rhamnosus, lactobacillus fermentum, lactobacillus helveticus, streptococcus thermophilus, plant lactobacillus, lactobacillus helveticus and lactobacillus rhamnosus. According to the present invention, the twelve probiotics are contained, and the latest three-layer embedding technology is adopted so as to enhance the storage property and the digestive tract tolerance, such that the product can maintain the beneficial bacterium activity for a long time without refrigeration, and the product is suitable for the crowd with the alteration of the intestinal flora.

The invention relates to a preparation method of a white truffle fermentation product with an anti-oxidation effect as well as a product and application of the white truffle fermentation product. The preparation method comprises the following steps: mixing a composite plant extract, inorganic salt, water and a composite probiotic agent for fermentation culture, and centrifuging, filtering and sterilizing a culture product to obtain the white truffle fermentation product, the strains in the compound probiotic agent comprise a combination of streptococcus thermophilus, saccharomyces cerevisiae boulardii, a plant lactobacillus YK-L002 strain and a saccharomyces cerevisiae YK-S001 strain. According to the invention, specific strains are subjected to compounding and combined fermentation, and the fermentation product filtrate obtained after fermentation treatment of four bacteria has an excellent skin conditioning effect, can effectively improve the skin state, significantly resist oxidation and resist and weaken wrinkles, and has an excellent effect when being applied to moisturizing and anti-oxidation cosmetics.

The invention provides zero-fat low-sugar yoghourt and a preparation method thereof, the zero-fat low-sugar yoghourt comprises the following raw materials: skimmed milk, a fermentation inoculant, a sweetening agent and a protein product, the fat content of the skimmed milk is less than or equal to 0.3 g / 100mL, the protein content of the skimmed milk is greater than or equal to 6.0 g / 100mL, and the lactose content of the skimmed milk is less than or equal to 4.0 g / 100mL; the fermentation inoculant is composed of pichia kudriavzevii, lactobacillus helveticus and streptococcus thermophilus, and the ratio of the three strains is 2: 1: 5. According to the zero-fat low-sugar yoghourt disclosed by the invention, through selection of specific strains, good stability can be realized under the condition that a thickening agent and a stabilizing agent are not added, the product can be endowed with better oxidation resistance, human body metabolism improving efficacy and immunity regulating efficacy, and a green, clean and healthy yoghourt product is really obtained.

Provided is a composition for controlling uptake of microparticles into a body, the composition containing a lactic acid bacterium. The lactic acid bacterium is preferably any one selected from bacteria belonging to the genus Lactobacillus and bacteria belonging to the genus Streptococcus. For example, the lactic acid bacterium is a bacterium belonging to Lactobacillus delbrueckii, Lactobacillus paracasei, Lactobacillus gasseri, or Streptococcus thermophilus.

The invention relates to streptococcus thermophilus and application thereof, in particular to novel streptococcus thermophilus YSC1003 which has good fermentation performance and safety, and prepared fermented milk is short in fermentation time, large in viable count, high in viscosity and water-holding capacity and high in antioxidant activity. In addition, the invention also provides a compound strain containing the streptococcus thermophilus YSC1003, the compound strain has better fermentation performance and safety, and compared with a single strain, the fermentation time of the fermented milk prepared by the compound strain is obviously shortened, the viable count is obviously increased, and the fermentation time of the fermented milk prepared by the compound strain is obviously shortened under the condition of consistent bacterial quantity through strain interaction and synergistic interaction. The viscosity and the water-holding capacity are obviously improved, and the antioxidant activity is obviously improved.

The invention provides a complex microbial inoculant for fermenting modified corn flour, a method and application, and belongs to the technical field of fermented food. The complex microbial inoculant comprises a liquid state fermentation complex microbial inoculant (streptococcus thermophilus is greater than or equal to 1 * 10 < 9 > cfu / mL and bacillus subtilis is greater than or equal to 1 * 10 < 9 > cfu / mL) and a solid state fermentation complex microbial inoculant (monascus spore suspension is greater than or equal to 1 * 10 < 6 > spores / mL and lactobacillus plantarum is greater than or equal to 1 * 10 < 8 > cfu / mL), and the fermentation modification method comprises the following steps: performing microwave puffing treatment on corn flour, mixing the corn flour with oat bran, and sequentially performing liquid state fermentation and solid state fermentation, and spraying the liquid fermentation supernatant back to the solid substrate, and finally drying to obtain the modified corn flour. Through the synergistic effect of a two-stage fermentation system, the content of functional components such as soluble dietary fibers and Monacolin K in the corn flour is remarkably increased, and the obtained product has the characteristic of lowering cholesterol.

The invention discloses double-milk-source fermented milk of double-peak camel milk and brown milk and a preparation method of the double-milk-source fermented milk, and the preparation method comprises the following steps: mixing raw materials: mixing the double-peak camel milk and the brown milk according to a mass ratio to obtain double-milk-source mixed milk; pretreatment: sequentially carrying out homogenization treatment and heat treatment on the double-milk-source mixed milk; strain inoculation: inoculating the pretreated double-milk-source mixed milk with a fermentation strain, wherein the fermentation strain comprises a core strain and an auxiliary strain; the core strains are lactobacillus and streptococcus thermophilus which have tolerance to antibacterial components of the camel milk, and the core strains contain strains capable of producing exopolysaccharides. Through scientific matching of lactobacillus, streptococcus thermophilus and specific auxiliary strains which have tolerance to antibacterial components of the camel milk, the inhibition effect of natural antibacterial components such as lysozyme and lactoferrin in the camel milk on conventional strains is successfully overcome.

The invention belongs to the technical field of soil improvement, and particularly relates to a saline-alkali soil conditioner as well as a preparation method and application thereof. The saline-alkali soil conditioner is a compound microbial agent for saline-alkali soil improvement. The compound microbial agent is prepared by jointly mixing and fermenting a seed solution of lactobacillus acidophilus, a seed solution of lactobacillus casei and a seed solution of streptococcus thermophilus; the volume ratio of the seed solution of the lactobacillus acidophilus to the seed solution of the lactobacillus casei to the seed solution of the streptococcus thermophilus is 1: (0.8-1.2): (0.8-1.2). The saline-alkali soil conditioner provided by the invention has the characteristics of quickly reducing alkaline harm of saline-alkali soil, promoting crop growth, improving nutrient absorption and utilization, improving microbial diversity and functional activity of soil, and being easy to apply, low in cost, quick in effect and the like.

The invention belongs to the technical field of traditional Chinese medicines, and particularly relates to a traditional Chinese medicine composition for intervening in non-alcoholic fatty liver and a preparation method thereof. The preparation method comprises the following steps: (1) weighing the following raw materials: hawthorn, salvia miltiorrhiza, rhizoma alismatis, radix puerariae, astragalus membranaceus, semen cassiae and poria cocos, and respectively crushing; (2) mixing radix astragali, semen cassiae and poria cocos, and performing water extraction to obtain concentrated paste; (3) preparing a fermentation substrate; (4) simultaneously inoculating lactobacillus rhamnosus and lactobacillus acidophilus into the fermentation substrate, and carrying out first-stage anaerobic fermentation; (5) continuously inoculating lactobacillus paracasei and streptococcus thermophilus into the fermentation liquid, and carrying out second-stage anaerobic fermentation; and (6) carrying out vacuum concentration, freeze drying and crushing on the traditional Chinese medicine fermentation liquor to obtain the traditional Chinese medicine fermentation composition for intervening in the non-alcoholic fatty liver disease. The traditional Chinese medicine composition is prepared through specific raw material compatibility and a specific fermentation mode, and a new path is provided for application of traditional Chinese medicine in the field of fatty liver treatment.

The invention relates to a method for preparing dendrobium officinale full-liquid yoghurt by an ultrasonic synergistic composite enzymolysis method. The method comprises the following steps: selecting and treating raw materials; putting the dendrobium officinale stem slurry into an ultrasonic device, and then starting the ultrasonic device to carry out ultrasonic treatment on the dendrobium officinale stem slurry for a certain time; adding a compound enzyme mixture into the dendrobium officinale stem slurry subjected to ultrasonic pretreatment, and carrying out enzymolysis reaction to obtain enzymolysis slurry; terminating the enzymolysis reaction; filtering, centrifuging and collecting supernate to obtain dendrobium officinale whole liquid; performing freeze-drying treatment; adding the dendrobium officinale whole liquid freeze-dried powder into milk to form a mixed solution, and then adding streptococcus thermophilus and lactobacillus bulgaricus into the uniformly stirred mixed solution for fermentation to form the yoghourt. The method has the advantages that the physical wall breaking effect of ultrasonic waves and the biological catalysis effect of the compound enzyme are combined, so that the extraction efficiency of active ingredients such as polysaccharide, anthocyanin and amino acid in the dendrobium officinale stems is improved, and the biological activity of the ingredients is reserved to the maximum extent.

The invention provides a fermented persimmon fruit beverage containing gamma-aminobutyric acid and plant lactobacillus S3-2 used by the fermented persimmon fruit beverage, and belongs to the technical field of food microorganisms. Comprising the following steps: (1) mixing persimmon pulp, pumpkin pulp and water, and adding a color fixative to obtain mixed fruit and vegetable juice; and (2) adding white granulated sugar and a compound stabilizer into the mixed fruit and vegetable juice, sterilizing and cooling, inoculating a leavening agent for constant-temperature fermentation, and sterilizing to obtain the fermented persimmon fruit beverage, the fermentation agent is composed of the plant lactobacillus S3-2 and the streptococcus thermophilus, and the preservation number of the plant lactobacillus S3-2 is CGMCC (China General Microbiological Culture Collection Center) NO.32204. The screened plant lactobacillus S3-2 and streptococcus thermophilus are used as leavening agents to ferment the persimmon fruit drink, the content of total phenols, flavones and GABA in the persimmon fruit drink can be effectively increased, the oxidation resistance is improved, the tannin content is reduced, and the nutritional value of the persimmon fruit drink is remarkably increased.

The invention belongs to the technical field of probiotics, and particularly relates to a probiotic composition capable of improving emotion and a preparation method and application of the probiotic composition capable of improving emotion. The composition comprises bifidobacterium pseudolongum, Adellomyces aldelii, microbacter cecum, streptococcus thermophilus, Ackermann mucophilus and intestinal pasteurella, and the probiotic composition capable of improving emotion and the preparation method and application of the probiotic composition capable of improving emotion and the preparation method and application of the probiotic composition capable of improving emotion and the probiotic composition capable of improving emotion and the probiotic composition capable of improving emotion and the probiotic composition capable of improving emotion. The obtained probiotic composition has a remarkable improvement effect on animal depression and anxiety behaviors caused by chronic social contusion stress, and the technical problem that in the prior art, depression drugs cannot target intestinal flora metabolite regulation and accurate intervention of neurotransmitter balance at the same time is solved. The probiotic composition can quickly and enduringly improve depression and anxiety behaviors caused by chronic stress, has better safety, and can be used for preventing and treating depression and related mental diseases thereof.

This invention discloses a raw material composition for preparing yogurt, yogurt, food, and a method for preparing the same. The raw material composition includes fermentation ingredients, additives, and a starter culture. The fermentation ingredients include 80-90 wt% soy milk; the additives include 0.1-0.4 wt% dietary fiber, 1-3 wt% natural starch, and 0.5-1.5 wt% coconut extract; the starter culture is used at 0.005-0.02 wt%, and includes *Streptococcus thermophilus*, *Lactobacillus delbrueckii* subsp. bulgaricus, *Lactobacillus casei*, and *Lactobacillus plantarum*. The yogurt of this invention has a good taste and flavor at room temperature, maintains a stable pH, and can be stored at room temperature for one month while ensuring the activity of lactic acid bacteria.

The present invention relates to lactose-positive, sucrose-negative, Streptococcus thermophilus strains. The strains are carrying one or more mutation in one or more gene of the sucrose regulon and optionally one or more further mutation affecting the glucose porter, such as affecting glcU and / or its expression. The strains of the present invention may further carry mutations in genes encoding a protein of the mannose-glucose-specific PTS and a glucokinase, a protein of the mannose-glucose-specific PTS and the catabolite control protein A (CcpA), and / or a protein of the mannose-glucose-specific PTS, a glucokinase and CcpA. The inventive strains may, when fermenting milk do this without the need or with a need for adding a reduced amount of sucrose, optionally providing a low-lactose fermented milk and / or a fermented milk not undergoing post-acidification when stored at fermentation temperature. The invention also concerns a composition comprising at least one, lactose-positive, sucrose-negative, Streptococcus thermophilus strain of the invention, and the use of this strain or composition to manufacture a fermented dairy product.

The application discloses a kind of fermentation complex microbial inoculant and preparation method and application thereof, the fermentation complex microbial inoculant includes the following weight parts of component: bacillus subtilis microbial inoculant 2-5 parts, bacillus mucilaginosus microbial inoculant 5-10 parts, yeast microbial inoculant 2-10 parts, trichoderma harzianum microbial inoculant 10-20 parts, aspergillus niger microbial inoculant 10-20 parts and streptococcus thermophilus microbial inoculant 2-5 parts;The fermentation complex microbial inoculant of the application is prepared by selecting each strain and amount, is added to pigeon manure and is fermented to prepare organic fertilizer, can better decompose macromolecular substance, significantly improve the organic matter and total nitrogen content in preparation organic fertilizer, and can better improve seed germination rate;In addition, the preparation method of pigeon manure organic fertilizer of the application is simple in process, easy to operate, and convenient for production.

The present invention relates to a composition for producing a fermented milk product showing a low degree of post-acidification during storage comprising ⋅1) a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain, which is capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain, which is capable of metabolizing the non-lactose carbohydrate, and ⋅2) a probiotic strain selected from the group consisting of Lactobacillus strain and a Bifidobacterium strain.

The invention belongs to the technical field of biology, and discloses a natural pigment lactic acid bacteria microcapsule which is composed of a wall material and a core material, and the wall material is composed of whey protein isolate and Arabic gum; the core material comprises a natural pigment and lactic acid bacteria, and the natural pigment is one or two of chlorophyll, beet and sodium copper chlorophyllin; the lactic acid bacteria are one or a combination of more of lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus. According to the natural pigment lactic acid bacteria microcapsule, the natural pigment and the lactic acid bacteria are co-embedded, the natural pigment can promote the growth of the lactic acid bacteria and improve the embedding rate, when the natural pigment lactic acid bacteria microcapsule is used for preparing yoghourt, the brightness, the water-holding capacity, the viscosity and the acidity of the yoghourt can be improved, and the DPPH and ABTS free radical scavenging rate of the yoghourt can be improved; in addition, the natural pigment lactic acid bacteria microcapsules can better protect lactic acid bacteria, so that the shelf life of the yoghourt is prolonged. Meanwhile, the invention further discloses a preparation method and application of the natural pigment lactic acid bacteria microcapsule.

The invention belongs to the field of food processing and fermentation engineering, and discloses a multi-strain composite leavening agent with multiple application characteristics and application of the multi-strain composite leavening agent in preparation of fermented milk. The fermentation agent is prepared from lactobacillus bulgaricus IMAU20428, lactobacillus bulgaricus IMAU20427, streptococcus thermophilus IMAU20229 and streptococcus thermophilus IMAU10630. Systematic research finds that different compounding proportions can significantly influence the fermentation time, post-acidification phenomenon, viscosity, water-holding capacity, texture characteristics, amino acid and organic acid content and metabolic pathway enrichment characteristics of the fermented milk. The composite leavening agent provided by the invention can realize differentiated development of fermented milk products through proportion regulation and control, and provides technical support for innovation of the dairy product industry.

A method for producing a fermented milk product (e.g. a yogurt) with a relatively high stable pH value at the end of the fermentation comprising inoculating milk with Streptococcus thermophilus (ST) Gal(+) bacteria.

The invention relates to ice cream yoghourt and a preparation method thereof. The ice cream yoghourt is prepared from the following raw materials: concentrated raw milk, lactic acid bacteria and a stabilizer. The lactic acid bacteria comprise streptococcus thermophilus, lactobacillus delbrueckii subsp. Bulgaricus and bifidobacterium animalis subsp. Lactis. The ice cream yoghurt prepared by the preparation method disclosed by the invention is smooth in mouth feel after being refrigerated and extremely has a wire drawing effect. Soft frozen type / hard frozen type ice cream yoghourt is prepared by stirring and congealing or freezing after stirring, the taste and flavor of the ice cream yoghourt are similar to those of ice cream, and the ice cream yoghourt can also be directly stirred to prepare a yoghurt cover (milk cover type ice cream yoghourt), so that various eating modes of refrigeration, freezing and stirring are realized. In addition, the yoghurt is good in stability and shows excellent melting resistance and whey separation resistance.

The application relates to the field of food, in particular to zero-cane normal-temperature yoghourt and a preparation method thereof. The zero-cane normal-temperature yoghourt comprises the following raw materials in parts by weight: raw cow milk or concentrated milk 80-90 parts, protein powder 0.4-3 parts, cheese 0.3-2 parts, sweetening agent 0.01-15 parts, stabilizer 0.1-5 parts and bacterial strain 50-200 U, the bacterial strain is composed of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and lactobacillus bifidus, wherein the sum of lactobacillus bulgaricus and streptococcus thermophilus: the sum of lactobacillus acidophilus and lactobacillus bifidus = 9:1-8:2. The application adopts raw cow milk or concentrated milk, protein powder and cheese to form a basic system in a specific proportion, and is fermented by specific bacterial strains, so that the zero-cane yoghourt can reach a fermentation end point within 8 hours, and the product has a good taste.

This invention aims to address the technical bottlenecks of existing milk curd products, such as weak functional activity, unclear process parameters, and unstable flavor and quality. It utilizes *Pediococcus pentosaceus* HM4, *Streptococcus thermophilus* HM6, *Lactococcus lactis* JY4, and *Lactobacillus plantarum* NC1, employing these four strains in an optimal ratio as a compound fermentation agent to achieve synergistic effects. Using milk and goji berries as raw materials, the fermentation process of milk curds and goji berry milk curds was systematically optimized through single-factor experiments, Plackett-Burman experiments, and response surface methodology. The physicochemical indicators and flavor characteristics of the products under different process conditions were analyzed. The obtained milk curds achieved a DPPH free radical scavenging rate of 91.38%–94.15%, providing technical support for the high-value utilization of milk curds and enriching the variety of functional dairy products.

The present application relates to the technical field of fermented milk, and particularly relates to a normal-temperature zero-sucrose yoghurt and a preparation method thereof.The preparation method of the normal-temperature zero-sucrose yoghurt provided by the present application comprises the following steps: preparing raw cow milk, and adding stabilizers, sweeteners, inulin or xylo-oligosaccharides, whey proteins and honeysuckle extract liquid, and then performing fermentation by using streptococcus thermophilus, lactobacillus bulgaricus and probiotics as fermentation strains.The normal-temperature yoghurt provided by the present application can ensure product flavor and shelf life stability and achieve the effect of weight loss through the synergistic effect of various raw materials.It is verified through animal experiments that the normal-temperature zero-sucrose yoghurt prepared by the present application has the effects of regulating rat weight, body fat rate and weight-related genes during the shelf life.

In some embodiments, a composition comprising Bifidobacterium bifidum, Bifidobacterium longum, Lactobacillus plantarum, and Streptococcus thermophilus is provided. In some embodiments, provided is the use of a composition of any of the examples herein for preventing or alleviating anxiety and / or sensory hypersensitivity, preventing or treating autism spectrum disorder (ASD), anxiety disorder and / or gastrointestinal (GI) disorder or condition, enhancing attention and / or concentration, or stimulating a GABA receptor in a subject. In some embodiments, methods and kits are provided for preventing or alleviating anxiety and / or sensory hypersensitivity, preventing or treating autism spectrum disorders, anxiety disorders, and / or gastrointestinal disorders or conditions, enhancing attention and / or concentration, or stimulating GABA receptors in a subject. In certain embodiments, the compositions are safe to use and effective to prevent or alleviate anxiety and / or sensory hypersensitivity in subjects, particularly children subjects.