2700results about "Lactobacillus" patented technology

Yogurt containing lactic acid bacteria and Bifidobacteria, to which one or more kinds of sweet substances selected from a group consisting of palatinose, palatinite, maltose, maltitol, starch syrup, reducing starch syrup and trehalose as well as a refined fish oil containing highly unsaturated fatty acids such as DHA and EPA are added, is packed in an oxygen blocking hermetic package. The yogurt contains highly unsaturated fatty acids and has good flavor and taste, as well as excellent product quality stability, and does not generate a fishy odor during normal storage periods.

The invention relates to viable and stable probiotic formulations for intestinal targeting made of microspheres comprising each a core of one or more probiotic bacteria, microcrystallline cellulose with a degree of polymerization from 165-365 and mean diameter from 45 to 180 μm, a disintegrant and a stabilizer, the core being coated with a non-enteric coating and further coated with an enteric coating. Each probiotic microsphere has a residual moisture level of less than 5% and a water activity (aw) between 0.1 and 0.5. Such a probiotic microsphere shows no reduction in viable bacteria after one hour in simulated gastric fluid. The present invention also relates to the process of preparing such formulation.

The invention relates to a probiotic combination comprising different combinations of lactobacilli. propionic acid bacteria and / or bifidobacteria. The probiotics are preferably combined with a suitable prebiotic to form a synbiotic. The combination of the invention can be consumed as such or combined with a suitable foodstuff or pharmaceutical product, and it is therapeutically useful for example for stimulating the immune system and for general health improvement.

The present invention discloses a natural fruit and vegetable ferment beverage, and a preparation method thereof. The preparation method for the ferment beverage comprises: adding freshly-squeezed fruit and vegetable juice to marine fish skin collagen peptide; adopting the resulting mixture as a fermentation substrate; carrying out dilution, slurry mixing and sterilization, and then adopting a direct vat and freeze-dried type lactic acid starter to carry out fermentation; stopping the fermentation after 7-11 days until the pH value is 4.3; adding a supplementary feed and carrying out sterilization; then adding high-activity dried yeast to carry out fermentation; stopping the fermentation after 5-7 days until the pH value is 4.0; after storing the fermentation broth at the low temperature, carrying out homogenization, concentration, centrifugation, blending, sterilization and bulking to finally prepare the novel natural fruit and vegetable ferment beverage. According to the ferment beverage of the present invention, the stepwise fermentation is adopted for the freshly-squeezed fruit and vegetable juice by using the lactic acid bacteria and the yeast; the marine fish skin collagen peptide is added to promote the growth and the metabolism of fermentation bacteria, such that metabolic products of nutritional ingredients in the natural fruits and vegetables are rich so as to provide a beneficial nutrition and health effect.

The present invention pertains to a composition for inducing a pattern of gut barrier maturation similar to that observed with breast-feeding and able to improve gut barrier maturation, e.g. during neonatal stress. In particular, the present invention relates to an infant formula containing a combination of specific ingredients designed to provide a synergistic effect all along gastrointestinal tract and barrier function.

The invention relates to a composite fresh flower, fruit, vegetable and herb enzyme, and a preparation method and application thereof, and belongs to the technical field of biological medicines. According to the composite fresh flower, fruit, vegetable and herb enzyme, dozens of kinds of common fruits, vegetables, grains, fresh flowers and edible medicine herbaceous plants are adopted as raw materials to comprehensively supplement nutrients, microbes, trace elements and dietary fiber required by bodies; through addition of the fresh flowers, the fresh flower, fruit, vegetable and herb enzyme provided by the invention has the fragrance of the flowers and contains plant anthocyanidin; anthocyanidin substances are plant antioxidants which are high in property; in an enzyme high-acidity solution, anthocyanidin can be well extracted and released, so that the oxidation resistance of the enzyme is improved; most of the edible medicine herbaceous plants have the efficacies of improving immunity and reducing blood fat, blood sugar and blood pressure; through addition of probiotics, polysaccharides and functional ingredients of the herbaceous plants can be completely extracted out, so that the health efficacy of the enzyme is improved. The preparation method for the enzyme is simple, and the problems of pollution and odd flavor generation in the layer-by-layer fermentation process can be effectively solved.

According to the invention there is provided a strain of lactic acid bacteria of the genus Lactobacilli obtainable by isolation from resected and washed canine gastrointestinal tract having a probiotic activity in animals. Methods of use and compositions comprising the Lactobacilli of the present invention are also provided.

The invention relates to a lactobacillus plantarum strain having functions of effectively degrading nitrite and strongly producing acid and an application of the lactobacillus plantarum strain, and belongs to the technical field of bioengineering. The lactobacillus plantarum strain having the functions of effectively degrading nitrite and strongly producing acid is selected from conventional fermented pickled vegetables in Shenyang peasant families, wherein the strain is named FM-LP1-1, identified to be lactobacillus plantarum, and the strain is preserved in China General Microbiological Culture Collection Center with the preservation number of CGMCC No. 9488 on August 4, 2014. By taking FM-LP1-1 as a fermenting agent for fermenting vegetables, the content of nitrate in the fermented vegetable products is effectively reduced, the fermenting duration of the vegetables is shortened and the fermenting flavor of the vegetables is enhanced; and the strain disclosed by the invention is broad in application prospect.

A method for preserving a food product, such as meat, including the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Edible films that incorporate and / or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.

The present invention is directed to a novel method for preventing or treating respiratory infections and acute otitis media in infants. The method comprises the administration of a therapeutically effective amount of a Bifidobacteria strain and an adherence-promoting probiotic, such as LGG, to the infant.

Comestible products, for example beverage products, are disclosed containing encapsulated probiotic bacteria having resistance to subjection to at least thermal and acidic conditions. Beverage products include at least one aqueous liquid and capsules comprising a gelled mixture of alginate and denatured protein, and probiotic bacteria entrapped within the gelled mixture. The average particle size of the capsules is optionally less than 1000 microns (μm) in diameter, such as less than 500 μm in diameter. Methods are provided for making such encapsulated probiotics by providing a mixture comprising sodium alginate, denatured protein and active probiotic cells, and combining the mixture with a divalent cation to initiate cold gelation of the sodium alginate and denatured protein to form a second mixture. The second mixture is passed through an opening having a diameter of less than 1000 μm to form capsules. The weight ratio of protein to alginate is from 1:1 to 9:1.

The present invention is directed to a novel method for preventing or treating respiratory infections and acute otitis media in infants. The method comprises the administration of a therapeutically effective amount of a Bifidobacteria strain and an adherence-promoting probiotic, such as LGG, to the infant.

The disclosure relates to a probiotic delivery system that can be consumed as a snack-food or added to a food product. In particular, the disclosure describes a crisp and tasty treat that comprises viable probiotic microorganisms preserved in a vacuum dried matrix of sugars, proteins, and polysaccharides. The probiotic remain viable within the treat for a longer time without the need for additional moisture barrier coating. The probiotic also remain viable in the animal gastrointestinal tract.

The disclosure relates to a probiotic delivery system that can be consumed as a snack-food or added to a food product. In particular, the disclosure describes a crisp and tasty treat that comprises viable probiotic microorganisms preserved in a vacuum dried matrix of sugars, proteins, and polysaccharides. The probiotic remain viable within the treat for a longer time without the need for additional moisture barrier coating. The probiotic also remain viable in the animal gastrointestinal tract.

This invention relates to a preparation comprising a probiotic bacterial strain and a prebiotic mixture comprising 5-70 wt % of at least one N-acetylated oligosaccharide selected from the group comprising Ga1NAcα1,3Ga1β1,4G1c and Ga1β1,6Ga1NAcα1,3Ga1β1,4G1c, 20-95 wt % of at least one neutral oligosaccharide selected from the group comprising Ga1β1,6Ga1, Ga1β1,6Ga1β1,4G1c Ga1β1,6Ga1β1,6G1c, Ga1β1,3Ga1β1,3G1c, Ga1β1,3Ga1β1,4G1c, Ga1β 1,6Ga1β 1,6Ga1β 1,4G1c, Ga1β 1,6Ga1β 1,3Ga1β 1,4GIc Ga1β 1,3Ga1β 1,6Ga1β 1,4GIc and Ga1β1,3Ga1β1,3Ga1β1,4G1c and 2-50 wt % of at least one sialylated oligosaccharide selected from the group comprising NeuAcα2,3Ga1β1,4G1c and NeuAcα2,6Ga1β1,4G1c. The invention extends to food products comprising said preparation and to the use of the preparation in the prevention and treatment of infections.

The invention provides symbiotic beverages, frozen food products based thereon and yogurt-like products. Preferably, the beverage is made by the integration of both probiotic (live microbial food cultures) and prebiotic (non-digestible carbohydrates) supplements that beneficially affect the host by improving the survival and implantation of live microbial dietary supplements in the gastrointestinal tract. Preferably, the beverage is a dairy beverage, a soy-based beverage or a combination thereof, or an oats-based beverage.

The present invention relates to an oral formulation comprising a microcapsule containing bacteria and a fermented milk carrier. There is also provided a method of medical treatment of an inflammatory gastrointestinal disease or disorder in a subject in need thereof, comprising detecting the presence of inflammatory gastrointestinal disease or disorder in the subject, wherein if inflammatory gastrointestinal disease or disorder is detected, then administering the formulation of the present invention to the subject.

A method for preserving a food product, such as meat, comprising the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Edible films that incorporate and / or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.

Selected strains of Lactobacillus and products containing cells of the selected strains to improve breast milk for feeding to babies, more precisely to increase the levels of the anti-inflammatory cytokine IL10 in the milk and reduce the risk that the feeding baby will develop allergies and simultaneously reduce the cause and thereby the amount of TGF-beta-2 in the milk, thus resulting in reduced risk for the lactating mother to develop mastitis.

Lactobacillus plantarum having an anti-diabetic function and application thereof are disclosed, the strain is Lactobacillus plantarum NCU116, and the accession number is CGMCC 11885. The strain has a function to alleviate symptoms of diabetes, and the composition is in a form of food or a pharmaceutical composition. The present invention also discloses a method for screening and identification of the lactic acid bacteria strain as well as a method to achieve the anti-diabetic effect by regulating blood sugar, blood lipids and hormone levels and regulating metabolic pathways in the body. The daily-intake lactic acid bacteria or a composition thereof is used to replace a medicine to achieve the anti-diabetic effect; and the healthy daily-intake lactic acid bacteria or the composition thereof is free of toxic and side effects to human body is used as a new choice to alleviate the symptoms of diabetes.

An ingestible composition including a probiotic contained in a mixture of hydrolyzed mammalian protein, one or more carbohydrates and a compound binder useful for nutrition of infants and children.

The present invention relates to synbiotic compositions comprising probiotic bacterial strains and prebiotic substances that, when combined exhibit synergistic behavior. The synergetic compositions will stimulate the indigenous microflora to restore and reconstitute in vivo gut like conditions after antibiotic associated diarrhea (AAD), and / or other gut infections caused by gastrointestinal pathogens, and relapses thereof, as well as the prevention of said disorders.

The present application relates to a fermented milk or yoghurt powder which contains very high contents of S. thermophilus and L. bulgaricus, and which exhibits exceptional storage capacities. In the powder according to the invention, no substantial loss of live S. thermophilus and L. bulgaricus is observed after four months of storage at 20° C. The powder according to the invention has microbiological characteristics such that it itself corresponds to the name yoghurt or fermented milk.

The invention relates to the technical field of microorganism, and discloses a Lactobacillus reuteri and its application. The preservation number of the Lactobacillus reuteri CCFM8631 is CGMCC No.14394; the level of mice peripheral neurotransmitter 5-hydroxytryptamine can be significantlyimproved; the rise of the mice peripheral blood testonsterone level and the abundant abnormity of Blautia, Turicibacter, Oscillospira and Bifidobacterium in the intestinal flora by high glucose and high fatty diets are recovered; the tolerated simulative gastrointestinal fluid is rapidly planted in an intestinal tract, so as to significantly improve the pathological injury of metabolic syndrome mice liver and duodenum and rise of triglyceride and total cholesterol content in the serum by high glucose and high fatty diets are significantly improved; the Lactobacillus reuteri can be used for preventing, delaying or treating metabolic disorder such as metabolic syndrome, irritable bowel syndrome, and anxiety, depression and other metal diseases related to irritable bowel syndrome.

Dairy compositions are provided having a high pH, of about 4.8 to about 6.2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic and / or spoilage microbial growth without significantly reducing the beneficial effect of the probiotic cultures.

The formula of the invention, intended both for infants and young children, comprises at least one LC-PUFA and at least one probiotic. The invention also pertains to methods of strengthening natural immune defences and promoting a healthy mental development in infants or young children by fully or partly feeding them with the said formula.

This invention relates to new uses of Bifidobacteria (particularly, although not exclusively, probiotic Bifidobacteria), and to food products, feed products, dietary supplements and pharmaceutical formulations containing them. The bacteria are suitable for the treatment of myocardial infarction and congestive heart failure.

The invention discloses Muslim mushroom beef sauce and a preparation method thereof, belonging to the technical field of food seasonings. The Muslim mushroom beef sauce comprises the following raw materials in parts by weight: 30-300 parts of vegetable oil, 10-100 parts of diced beef, 2-20 parts of dry red peppers, 2-10 parts of chilli sauce, 20-60 parts of mushrooms, 2-50 parts of garlic, 1-10 parts of shallot, 1-20 parts of fresh ginger, 2-15 parts of table salt, 0.3-3 parts of mixed soybean sauce, 1-5 parts of white granulated sugar, 0.8-2 parts of pepper and 0.1-5 parts of spice. Beef is specially pickled, is quickly frozen and is added with oil to be fried, so that mutton smell is removed, flavor is enhanced, and the beef is rich in nutrition and crisp in taste. The Muslim mushroom beef sauce has the beneficial effects that the raw materials are finely selected, a formula is precise and scientific, various requirements on nutrition, flavor and color are met, the process is scientific and reasonable, the flavors of the beef, the mushroom, the chilli sauce and the spice are harmonious, and the Muslim mushroom beef sauce is crisp in taste and is chewable.

The present invention relates to the use of probiotic microorganism in the manufacture of a composition for the prevention or reduction of gastrointestinal Campylobacter infection in a mammalian animal. It also relates to a method for the prevention or reduction of gastrointestinal Campylobacter infection in a mammalian animal, the method comprising administering to said animal, a probiotic microorganism. The invention also relates to a probiotic microorganism, for use in preventing or reducing gastrointestinal Campylobacter infection in a mammalian animal.

Strains of Lactobacillus that have been selected for their capability of reducing the number of Streptococcus mutans in the mouth of mammals through inhibiting activity in combination with good binding to the oral mucins and dental plaque, Administering the strains in a product such as food, reduces and treats dental caries. Preferred strains are Lactobacillus reuteri strain ATTC PTA-4965 or Lactobacillus reuteri strain ATTC PTA-4964.