110 results about "Streptococcus thermophilus" patented technology

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 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.

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 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 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 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.

The invention discloses a beta-glucan composition for regulating skin micro-ecology as well as a preparation method and application thereof, and belongs to the technical field of cosmetics. The beta-glucan composition disclosed by the invention is prepared from the following components in percentage by mass: 0.2 to 0.6 percent of beta-glucan, 1 to 3 percent of a streptococcus thermophilus fermentation product and 0.05 to 0.15 percent of capryloyl hydroximic acid. The beta-glucan composition prepared by the invention is mild in formula and can achieve a rapid anti-inflammatory effect. By adopting the synergistic effect of the beta-glucan, the streptococcus thermophilus fermentation product and the capryloyl hydroximic acid, common adverse flora on the skin surface is inhibited, inflammatory factors are reduced, and the micro-ecological balance of the skin is rebuilt.

The application belongs to the technical field of enzymology or microbiology devices, and particularly relates to a fermentation device for dry choking yogurt production, which comprises a fermentation tank, a connecting shell is fixed at the top end of the fermentation tank, a speed reducer motor is installed at the top end of the connecting shell, a feeding port is fixed at one side of the top end of the fermentation tank, an inner container is arranged in the fermentation tank, a plurality of micropores are arranged at equal intervals on the outer side of the inner container, a liquid discharge pipe is fixed at one side of the bottom end of the fermentation tank, and a discharge port is arranged at the bottom end of the fermentation tank; a stirring rod is arranged in the inner container, a plurality of connecting blocks are fixed to the outer side of the stirring rod, and a plurality of blades are rotatably connected to the outer side of the connecting blocks; the base material, streptococcus thermophilus and lactobacillus bulgaricus are fully mixed through the blades, lactobacillus bulgaricus secretes protease to perform enzymolysis on casein to form a gel network, the blade structure is matched with the lifting adjusting assembly, bidirectional material stirring of the base material can be realized without changing the stirring driving motor, and the mixing uniformity of the base material and the strains is improved.

The present application relates to a kind of preparation method of barley and gastrodia elata beverage, belong to food processing technical field.The existing gastrodia elata beverage preparation method has the problems such as low active ingredient extraction efficiency, difficult to synergistically utilize barley functional components, flavor relies on exogenous addition, product is easy to precipitate etc..The present application is by the specific proportion of mixing maturation of barley and gastrodia elata, inoculation includes saccharomyces cerevisiae, lactobacillus plantarum and streptococcus thermophilus Compound starter carries out solid state fermentation, then it is by the compound enzyme preparation including alpha-amylase, beta-glucanase and pectinase enzymolysis and subsequent processing, and beverage is prepared.The method synergistically improves gastrodia elata element and barley beta-glucan enrichment, creates coordinated flavor, and improves product stability.The obtained beverage is mainly used to provide the flavor beverage with the nutritional and health care function of gastrodia elata and barley.

The invention relates to a polynucleotide comprising a lacZ gene (lacZFS) encoding a β-galactosidase characterized by a particular profile with respect to its lactose hydrolysis efficiency. The invention also relates to a strain of Streptococcus thermophilus comprising a lacZFS allele and a bacterial composition thereof, and its use for obtaining fermented milk that does not undergo subsequent acidification.

The application discloses a Streptococcus thermophilus S423 with high production of gamma-dodecalactone and application thereof, and belongs to the technical field of food microorganisms. The Streptococcus thermophilus S423 is preserved in the China Center for Type Culture Collection on January 12, 2026, the preservation address is Wuhan University, Wuhan, China, and the preservation number is CCTCC NO: M 2026077. The Streptococcus thermophilus S423 screened by the application has the ability that the aroma-producing activity can be maintained under the maturation condition of 30 DEG C, so that the content of gamma-dodecalactone in high-temperature matured cheese reaches 1045.01 mu g / kg, and the cheese can be endowed with rich characteristic buttery aroma and fruity aroma. The application provides key strain resources and technical support for the production of high-quality high-temperature matured cheese.

The application discloses a kind of Huangjing Gouqi enzyme powder and the method for preparing it, belong to food processing technical field.The application provides a kind of Huangjing as main raw material, with black Gouqi using streptococcus thermophilus and lactobacillus mixed bacterial agent fermentation high-activity enzyme instant solid beverage powder preparation method of nine steaming nine sunning ripening.The method of the application, after probiotic fermentation, the quality of Huangjing enzyme is natural, flavor is prominent, functional ingredient content is high, polysaccharide content reaches 457.31mg / g, polyphenol content reaches 193.85mg / g, free amino acid content reaches 12.83mg / g, saponin content reaches 51.42mg / g, anthocyanin content reaches 96.18mg / g, and the content of health functional ingredients is significantly improved.

The application discloses a kind of complex fermentation inoculant for improving equol production, fermentation liquor and application thereof, belong to microbial fermentation technical field.The complex fermentation inoculant of the application, streptococcus thermophilus BLCC2-0025 and lactococcus lactis MP1001 have high β-glucosidase activity, and low activity glycoside form is converted into high activity daidzein;Salivary lactobacillus LS1101 and lactobacillus gregius 0010 have the activity of further converting daidzein into equol;Four strains of bacteria are used in combination, which can synergistically improve the content of equol.The fermentation liquor prepared by fermenting pueraria extract with the complex fermentation inoculant of the application can target regulate intestine-ovary axis, significantly improve the reproductive function of POF mice, relieve ovarian oxidative stress and accurately regulate intestinal flora balance, providing a safe and effective preparation and application scheme for non-hormone intervention of premature ovarian failure.

The application discloses a preparation method and application of a composite strain of a sugar-controlling probiotic, and belongs to the technical field of microorganisms. The method comprises the steps of strain stock solution preparation, anaerobic culture, pH value determination and regulation, and composite strain proportioning. Through a dynamic shunting mechanism with pH value 4.3 as a threshold, the culture solution lower than the value is subjected to re-acidification treatment, and the culture solution higher than the value is subjected to differential dilution and coating operation. Finally, Lactobacillus gasseri, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus paracasei, Bifidobacterium breve, Bifidobacterium lactis and Bifidobacterium longum are mixed at a preset ratio, and a sustained-release agent is added for storage. The method can significantly improve the screening efficiency of target probiotics, the stability of the composite preparation and the blood glucose regulation effect, and can be widely applied to the development of sugar-controlling probiotic products.

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 fermented milk containing human milk oligosaccharide 2-FL and having a bone mineral density improving function. The invention provides application of human milk oligosaccharide 2-FL in preparation of a composition for improving bone health, and further provides a composition which contains the human milk oligosaccharide 2-FL and has a function of improving bone health. The composition comprises human milk oligosaccharide 2-FL and a leavening agent, wherein the leavening agent is one or a mixture of more of streptococcus thermophilus, lactobacillus bulgaricus and a vitamin K2-producing leavening agent. Compared with other technical schemes of the same type for enhancing the bone mineral density, the calcium intake of a subject is not additionally increased, the risk that the subject suffers from organ calculi is reduced, the application range is wider, and the preparation method is suitable for being applied to various fermented milk products.

The invention relates to the technical field of food processing, in particular to streptococcus thermophilus, plateau special fermentation flavor powder and preparation and application thereof. The preservation number of the streptococcus thermophilus Linzhi.ST-1537 disclosed by the invention is CCTCC (China Center for Type Culture Collection) NO: M 2025782, and the preservation number of the streptococcus thermophilus Linzhi.ST-1537 disclosed by the invention is CCTCC NO: M 2025782. The plateau characteristic fermented flavor powder prepared from the strain disclosed by the invention is prepared by fermenting the following raw materials in parts by mass: 850-900 parts of raw milk, 60-100 parts of white granulated sugar, 40-50 parts of water and 0.06-0.08 part of a leavening agent. The fermented flavor powder can be used for preparing bread, drinks and cat food. The flavor powder provided by the invention has relatively high protein content and lactic acid bacteria number, relatively low lactose content and good solubility.

The invention discloses an electrostatic spinning multi-layer composite preservative film and a preparation method thereof, the multi-layer composite preservative film takes mixed fermentation liquor of coffee grounds and thesium chinense as a main antibacterial substance, and a multi-layer film structure is prepared through an electrostatic spinning technology. According to the method, the mixture of coffee grounds and thesium chinense is co-fermented through streptococcus thermophilus and streptomycete, the composite antibacterial fermentation liquor rich in lactic acid, antibiotics and secondary metabolites is generated, and high-value resource utilization of waste is achieved. The outer spinning solution is prepared from zein, chitosan and nano cellulose; the inner-layer spinning solution comprises the fermentation liquor, glucan and coffee residue nanofibers. And preparing the multilayer fresh-keeping composite film from the inner-layer spinning solution and the outer-layer spinning solution through electrostatic spinning. The preservative film has excellent bacteriostasis and oxidation resistance, can effectively prolong the shelf life of meat products, and has the advantages of environmental protection, safety and low cost.

The invention discloses a fermented chicory composition with xanthine oxidase inhibitory activity as well as a preparation method and application of the fermented chicory composition. The composition is prepared by taking chicory roots as a single plant raw material and fermenting the chicory roots with a composite flora consisting of lactobacillus plantarum, lactobacillus rhamnosus, bifidobacterium adolescentis and streptococcus thermophilus in a viable count ratio of 1: 1: 1: 1. The preparation method comprises the steps of culture medium preparation, inoculated fermentation and post-treatment. Through the synergistic fermentation effect of the specific flora and the chicory substrate, the xanthine oxidase inhibitory activity of the product is remarkably enhanced. Metabonomics analysis shows that various active ingredients such as phenolic acids and prebiotic oligosaccharides are remarkably enriched after fermentation, and a dual-action mechanism of directly inhibiting enzyme activity and indirectly regulating intestinal flora is formed. The composition is safe in raw materials and definite in effect, and can be used for preparing medicines, health-care foods or dietary supplements for prevention or adjuvant treatment of hyperuricemia, gout and related diseases.

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.

A probiotic composition for treating or preventing metabolic dysfunction-associated steatotic liver disease-associated hepatocellular carcinoma(MASLD-HCC) or colorectal cancer, comprises one or more microbiota selected from a group consisting of Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus rhamnosus GG, Lactobacillus paracasei, Lactobacillus acidophilus, Bifidobacterium breve, Bifidobacterium animalis subsp. Lactis, Streptococcus thermophilus or any combination thereof. The probiotic composition demonstrates improved therapeutic effects when combined with low-dose Sorafenib for MASLD-HCC and outperforms 5-Fluorouracil in colorectal cancer models.

The present invention relates to the strain of Lactobacillus plantarum NCIMB 43029, the strain of Lactobacillus acidophilus NCIMB 43030, a composition with both antibacterial and re-epithelializing action which includes Lactobacillus plantarum and Lactobacillus acidophilus and optionally Streptococcus thermophilus and / or Bacillus amyloliquefaciens intended to be used as a medicament for the re-epithelialisation of lesions or wounds, a bandage comprising said composition and kits comprising such a composition.

The invention relates to a composition for producing a fermented milk product comprising: (i) a starter culture comprising a glucose-fermenting Streptococcus thermophilus (St) strain and a glucose-fermenting Lactobacillus delbrueckii subsp. bulgaricus (Lb) strain; and (ii) a glucose-deficient Streptococcus thermophilus (St) strain, wherein said St strain is galactose-fermenting and carries a mutation in the DNA sequence of the glcK gene encoding a glucokinase protein, which mutation inactivates the glucokinase protein or has a negative effect on expression of the gene.

PROCESS OF MAKING RED SPINACH YOGURT AS A PROBIOTIC AND MICRONUTRIENT SUPPLEMENTThis invention relates to the process of making red spinach yogurt as a functional food product that is used as an additional nutritional supplement for children during their growth and development. Red spinach yogurt is made from red leaf spinach varieties that are rich in micronutrients and combined with fermented milk containing probiotic bacteria. The manufacturing process includes processing red spinach into a liquid extract, pasteurizing cow's milk, adding a lactic acid bacteria starter containing Lactobacillus bulgaricus and Streptococcus thermophilus at ±1.5–2.5% (w / v), and fermentation to form yogurt. Next, the red spinach extract is mixed into the yogurt with low-calorie sugar without the addition of preservatives. The resulting red spinach yogurt has a natural purplish red color, semi-thick texture, mild sour and sweet taste, and contains micronutrients and probiotic bacteria.The product is packaged in individual food containers and stored at refrigerated temperatures so that it has a shelf life of up to ±14 days.

The invention discloses a method for treating caragana microphylla powder, a product thereof and application of the product, and belongs to the technical field of microbial fermentation. The technical problems that in the prior art, a method for reducing the content of tannin in caragana microphylla is complex in process and poor in effect are solved. According to the key point of the technical scheme, the method for treating the caragana microphylla powder is provided and comprises the following steps: mixing the caragana microphylla powder with a fermentation culture medium, inoculating plant lactobacillus and streptococcus thermophilus, and fermenting under an anaerobic condition.

The present invention relates to a fermented dairy product comprising the microorganisms S. thermophilus and L. kefiri,, and which can further comprise a yeast selected from Lachancea sp. and Kluyveromyces lactis. The invention further relates to a method for obtaining said dairy product and food and beverages containing same.