147results about "Pediococcus" patented technology

The invention provides a method and composition for ameliorating or reducing the symptoms, signs, and markers and for the treatment of irritable bowel syndrome, inflammatory bowel disease or gastritis in a mammal in need thereof, said method comprising administering effective amounts of a pharmaceutically acceptable composition containing at least one probiotic microorganism strain comprising Pediococcus for a time sufficient to ameliorate, reduce or treat at least one symptom, sign, or marker of irritable bowel syndrome, inflammatory bowel disease or gastritis.

A dietary supplement that may contain probiotics from the genera Akkermansia, Bacteriodes, Faecalibacterium, Eubacterium, Escherichia, Collinsella, Desulfovibrio, Clostridium, Mycobacterium, Pediococcus, and Bifidobacterium. The dietary supplement may provide a variety of benefits including weight management, blood sugar management, treatment of irritable bowel syndrome, treatment of Crohn's disease, treatment of diverticulitis, treatment for inflammatory bowel, treatment for dysbiosis, and strengthening the immune system.

The present invention relates to pre-, pro-, and postbiotic compositions and methods of use for improving the health and nutrition of commercial livestock and companion pets.

A process for producing a combiomic complex is disclosed. The process includes: (i) obtaining a pre-combiomic mixture, which includes at least one non-adhered bacteria and / or yeast and at least one non-adhered prebiotic; and (ii) treating at least some of the pre-combiomic mixture to form a combiomic mixture, which comprises a combiomic complex that includes at least one bacteria and / or yeast adhered to at least one prebiotic.

A functional composition containing as an active ingredient a lactic acid fermented product obtained by fermenting a component of soybean origin using a lactic acid bacterium belonging to the genera Lactobacillus, Leuconostoc, or Pediococcus. It has various activities such as growth hormone secretagogue activity, fatigue accumulation preventing activity, circadian rhythm regulatory activity, reproductive behavior inducing activity, and so forth and is useful as a growth hormone secretagogue, a fatigue accumulation preventing composition, a circadian rhythm regulator, or a reproductive behavior-inducing composition.

There are provided pediocin-producing pediococci that have an enhanced survival property in the small intestine. The pediococci comprise in particular Pediococcus acidilactici isolated from human faeces. The pediococci are suitable for use in the gastrointestinal tract of humans to provide a health-promoting action, in particular against infection by multi-resistant pathogens. Also provided herein are compositions incorporating such pediocin-producing pediococci.

The invention relates to a method for improving sauce flavor of soybean sauce through multi-strain synergistic fermentation. The method comprises the following sequentially-executed steps that S1, a proper amount of soybeans is taken, impurity removing and weighing are performed, pressure maintaining is performed after soaking for cooking; S2, flour is added to the soybeans cooked in the step S1, then the mixture is evenly mixed with aspergillus oryzae soy leaven, the mixture is delivered to a bend pond to obtain finished leaven; S3, the finished leaven obtained in the step S2 is evenly stirred with salt water, the mixed liquid is delivered to a fermentation tank to perform high-salinity diluted-state brewed soybean sauce; after fermentation is completed, and press filtering is performed to obtain raw soybean sauce. By the adoption of the method for improving the sauce flavor of the soybean sauce through multi-strain synergistic fermentation, the problem of low starch utilization rate in the soybean sauce brewing process is not only solved, large-scale generation of furanone, furfuryl alcohol, phenol and ester type aroma substances in the soybean sauce is also promoted, and the types of the aroma substances are enriched.

The invention discloses pure grape essence ferment and a production method thereof. The pure grape essence ferment consists of the following raw materials in parts by weight: 50-90 parts of fresh grapes, 0-5 parts of nonfat grape skin residue powder, 0-2 parts of grape wine, 0-5 parts of high fructose corn syrup, 0-100 parts of white granulated sugar, 0-2 parts of xylooligosaccharide, 0-35 parts of L-arabinose, 0-10 parts of sugar alcohol, and an appropriate quantity of probiotics. The production method comprises the following steps of: cleaning the fresh grapes, removing stems of the cleaned fresh grapes, crushing the fresh grapes without stems, squeezing juice from the crushed grapes, adding water to grape skin residues, grinding the grape skin residues, adding pectinase, cellulase, and neutral protease, and performing enzymolysis; and enabling the probiotics to be fermented when being subjected to heat preservation, after fermenting the fermented probiotics, and performing centrifugation to remove residues so as to obtain raw pure grape essence ferment liquid. The pure grape essence ferment disclosed by the invention has the efficacies of reducing blood lipid, reducing weight, improving the antioxidant ability of organisms, regulating and balancing intestinal flora, improving immunity, resisting oxidation, promoting the beautifying of the features, promoting sleep, and delaying senescence.

The invention is directed to an antimicrobial broth composition, which may be incorporated into a dough or dough-based product to impart enhanced microbiological safety. The invention further discloses a method of preparing a cultured glucose-yeast extract broth and a method of incorporating same into a refrigerated dough formula to enhance its microbiological safety.

The present invention relates to an additive composition for shrimp feed and a method for producing the same, and more particularly to an additive composition for shrimp feed and a method for producing the same which both increases the survival and the growth rate of aquacultural shrimp and prevents seawater pollution. The present invention discloses a method for producing an additive composition for shrimp feed, which includes the steps of: mixing microorganisms such as saccharomyces, bacillus subtilis and lactobacillus, natural products such as red ginseng, tangle, agar, salicornia herbacea L, peucedanum japonicum thunberg, sea lettuce, dandelion, atractylodes chinensis, dropwort and Puerariae Radix, and fermented fruits such as apple, orange, mandarin, pineapple and melon; and extracting the ferment from the mixture, which provides an antiviral effect, increases immunity, improves digestion, promotes growth, decomposes remnant feed, etc.

The invention discloses a kelp-flavored food ingredient and a preparation method thereof. The preparation method comprises the following steps: firstly, degrading effective ingredients of kelp by composite enzymes; secondly, fermenting kelp enzymolysis products by corynebacterium glutamicum and pediococcus pentosaceus mixed bacteria; thirdly, further degrading the effective ingredients of the kelp and releasing secondary metabolites with functionality; fourthly, carrying drying or spray drying on fermented products to obtain a kelp food with rich kelp flavor, easily absorbed nutrients, antioxidant activity and antibacterial activity, so that the added value of a product is increased. According to the preparation method, a conventional deep processing process of the kelp is broken through, a composite enzymatic hydrolysis process is organically combined with a food grade microorganism fermentation process, the shortcomings of low utilization rate, unremarkable product flavor, non-effective utilization of the nutrients, poor functionality and the like in the conventional deep processing process of the kelp are overcome, the application range of the kelp product is remarkably expanded, and the economic value of the kelp product is remarkably increased.

The invention belongs to the field of microbial fermentation application, and particularly relates to a functional food produced by segmented solid-state fermentation of soybeans with multiple probiotics and a preparation method of the functional food. The probiotic fermented functional food for regulating intestinal health provided by the invention is prepared by the following steps: pulverizingsoybeans, proportionally and uniformly mixing the pulverized soybeans with water, inoculating probiotics, and carrying out segmented solid-state fermentation. The probiotics comprise lactobacillus reuteri, bifidobacterium longum, pediococcus acidilactici, lactobacillus plantarum, bifidobacterium animalis, lactobacillus paracasei, bifidobacterium adolescentis, bacillus coagulans and bacillus subtilis. Through probiotic fermentation, beneficial active substances in soybeans are increased, and are easier to digest and absorb by a human body, the health-care effect of the soybeans on the body is enhanced, and the soybeans can also play an important role in health regulation of the body.

The invention discloses a comprehensive prevention and control method for crucian carp hematopoietic necrosis. The inventor takes the technological means of fingerling quarantine, vaccine immunization, scientific feeding, immunological enhancement, water quality control and the like into full consideration, and works out time nodes, names of specific drugs and strains, using dosage quantification and the like of all steps in the prevention and control process so as to form a complete comprehensive prevention and control technology. By means of the method, the crucian carp hematopoietic necrosis can be practically and effectively prevented, and the economic benefits of farmers are improved.

The present invention relates to an egg white functional peptide preparation method. The method uses fresh egg white as a main raw material and the egg white functional peptide is obtained by sterilization, blending, fermentation, filtration, decoloration and freeze-drying. The method is simple and safe, easy to produce and high in a peptide conversion rate, and the fermentation byproduct Nisin has antibacterial effects. The prepared egg white functional peptide is low in bitterness, relative good in taste, rich in function, low in production cost and wide in application.

The present invention discloses a cumin-flavored Halal fermented air-dried yak meat. The accessory materials are prepared from the following raw materials in weight percentage edible salt, white granulated sugar, cumin, rhizoma kaempferiae, spices, tenderizing agent, leavening agent, de-odering agent, carrageenan solution, and cumin powder. The present invention also provides a preparation method of the cumin-flavored Halal fermented air-dried yak meat. The beneficial effects are as follows the provided yak meat product can effectively maintain and improve the quality of yak meat, and the yak meat is delicate in meat quality and mouthfeel, has no smelly taste, and is easier to be accepted by mass consumers. The fermentation process can enable the nutrients in the yak meat more easily to be absorbed and utilized, give the yak meat a unique flavor, improve the mouthfeel and color and luster of meat quality, and enable the yak meat to be chewed and digested easily. The combination of the fermented air-dried yak meat and cumin flavor enables the yak meat to have a unique taste and have efficacies of stimulating appetite and strengthening spleen, and inhibiting bacteria and preventing cancers. The product is rich in nutrition and is a green snack food beneficial to human health.

The invention relates to the technical field of microorganism fermentation agent culture, in particular to a lactic acid bacteria composite fermentation agent, a preparation method and application of the lactic acid bacteria composite fermentation agent in lowering biogenic amine accumulation in fermented fish products.The liquid composite lactic acid bacteria fermentation agent comprises two or three of lactobacillus plantarum, pediococcus pentosaceus, lactobacillus bifidus, lactobacillus acidophilus and lactobacillus debrueckii.The preparation method of the liquid composite lactic acid bacteria fermentation agent comprises the following steps of preparation of a fermentation medium, lactic acid liquid culture, preparation of the liquid composite lactic acid bacteria fermentation agent and the like.A fish body to be fermented can be coated with the liquid composite lactic acid bacteria fermentation agent before being fermented, conventional condition fermentation is carried out, and fermented fish with low biogenic amine accumulation is obtained.The concentration of biogenic amines such as histamine, tyramine, spermine, putrescine and cadaverine in the fermented fish final product can be lowered by 50% or above, and the safety of the fermented fish product is improved; the technology is simple, and industrial production and application can be achieved.

Provided is a bacterial composition which comprises from 104 to 1012 cfu / g of Pediococcus pentosaceus cells which have the ability to induce the production of interleukin-10 to reduce inflammation in the intestinal tract among other features and is useful in the amelioration of excessive crying in infants.

A method for preparing raw meat or raw seafood that is resistant to spoilage, comprising: a) incubating a solution comprising a population of non-pathogenic psychrotrophic lactic acid bacteria under conditions and for a period of time sufficient to enable growth of the bacterial population to form a bacterial culture capable of preventing spoilage; b) adding a saccharide to the bacterial culture and incubating the bacterial culture at a temperature of from 1 to 4° C., wherein the saccharide is present in an amount sufficient to achieve bacteriostasis of the bacterial culture; admixing the bacterial culture formed in step b) with the raw meat or raw seafood, wherein the bacteriostatic bacterial culture is present in an amount of from 1 to 20 weight % based on the total weight of the composition.

The embodiment of the invention provides cane sugar-free composite probiotic yogurt and a preparation method thereof. The yogurt is made of the following basic components in parts by weight: 899-999.89 parts of raw milk, 0.1-100 parts of a natural sweet substance and 0.01-1 part of probiotics, wherein the probiotics comprise at least ten types of probiotics. The preparation method comprises stepsof material mixing, homogenization, sterilization, fermentation and canning. By adopting the yogurt, demands of customers on health and good taste of yogurt can be met.

The invention discloses a method for improving quality of low-salt-content fermented fish by utilizing a staged temperature-controlled fermentation technology and a product thereof. The method for improving the quality of the low-salt-content fermented fish by utilizing the staged temperature-controlled fermentation technology comprises the following steps of: carrying out pickling, namely addingedible salt and white granulated sugar into fish pieces, and carrying out stirring so as to perform pickling; carrying out drying, namely drying the pickled fish pieces; preparing auxiliary materials,namely blending auxiliary materials; carrying out blending, namely mixing the dried fish pieces with the blended auxiliary materials, and carrying out blending; carrying out sealing, namely sealing the fish pieces blended with the auxiliary materials; and carrying out staged temperature-controlled fermentation, namely respectively carrying out fermentation at 22-25 DEC G and at 30-32 DEG C. On basis of traditional fermented fish preparation technologies, the method for improving the quality of the low-salt-content fermented fish utilizes a two-stage temperature-controlled fermentation technology so as to further inhibit spoilage bacterium growth and biogenic amine production, and thus, product safety is improved; moreover, ester producing and aroma increasing capacities of microorganismsare improved by raising late-stage fermentation temperature so as to improve product flavor and sensory quality, as well as shorten fermentation period. The method for improving the quality of the low-salt-content fermented fish by utilizing the staged temperature-controlled fermentation technology can also be applied to other fermented foods; moreover, the method is conducive to industrial production and scale production, and has wide market prospects.

The invention belongs to the technical fields of a formula based on homology of medicine and food and a new resource food, and specifically provides a medical formula food, a specified medical formula food, or a non-specified medical formula food for hypertension. A formula is based on requirements of the general rule of formula foods for special medical application through combination with constitutive characters of hypertensives. A plurality of traditional Chinese medicines based on homology of medicine and food are combined according to a conventional traditional Chinese medicine essence theory. A semi-bionic extraction method is adopted for extracting traditional Chinese medicine extractive essence for dual-purpose of the medicine and food. The food is manufactured by mixing the traditional Chinese medicine extractive essence with multiple microencapsulated probiotics, short peptides extracted through biological enzymolysis, prebiotics, amino acids, carbohydrates, grease having a curative effect, a plurality of vitamins, and mineral matters. The food can be used as single nutritive sources to meet nutritional requirements of hypertensives, and have the efficacy of pacifying the liver and tonifying qi, activating blood and regulating menstruation, reducing fat and losing weight, tonifying blood and emolliating the liver, boosting the essence and moistening dryness, activating blood and resolving stasis, and improving immunity.

In a probiotic composition comprising at least two specific lactic acid bacterial strains, the strains are able to colonize the gastrointestinal tract of humans and animals and have in combination at least two beneficial properties. The properties include an intestinal survival property, an intestinal binding property, an infection protecting property, and a fiber fermenting property.

The invention discloses a shrimp ferment, and a preparation method and an application thereof. The shrimp ferment is composed of a solid medium and a fermentation package, wherein the mass ratio of the solid medium to the fermentation package is 9 to 1; the solid medium comprises the following ingredients in parts by mass: 25-35 parts of soybean meal, 10-20 parts of corn, 10-20 parts of middlings,5-15 parts of peanut meal, 5-15 parts of fish meal, 3-8 parts of molasses, 0.5-1.5 parts of multi-vitamins, 0.5-1.5 parts of multi-minerals, and 1-5 parts of radix astragali polysaccharides; and thefermentation package comprises the following ingredients in parts by mass: 75-85 parts of lactic acid bacteria, 5-15 parts of bacillus, and 5-15 parts of yeast. The shrimp ferment is rational in proportion, and has the characteristics of comprehensive nutrients, high attractant activity, and feasibility for regulating and stabilizing water; and thus, the shrimp ferment is capable of promoting rapid growth of shrimps, decreasing feed coefficient, enhancing immunity of shrimps, regulating stability of aquatic water, reducing aquaculture risk, and increasing aquaculture success rate.

Compositions and methods are disclosed for improving food safety. One or more lactic acid producing microorganisms are shown to inhibit pathogenic contaminations on food materials. The lactic acid producing microorganisms are capable of adhering to various surfaces and may serve as a bio-sanitizing agent (or bio-sanitizer). Lactic acid producing microorganisms or cell free extract of these microorganisms may be used in an effective and natural method to prevent L. monocytogenes infection in food products, as well as in food processing facilities and equipments.

The present invention discloses an alfalfa silage agent and a preparation method thereof. The alfalfa silage agent comprises the following components in parts by mass: 4.5 parts of lactobacillus plantarum, 3 parts of lactobacillus acidophilus, 2.5 parts of pediococcus acidilactici, 2.5 parts of lactobacillus reuteri, 2 parts of bacillus subtilis, 1.5 parts of bacillus coagulans and 1 part of cellulase. The alfalfa silage agent is successfully developed by screening high-performance lactic acid bacteria and carrying out scientific compatibility aiming at characteristics of nutritional ingredients of alfalfa, can realize rapid reduction of pH value of alfalfa silage raw materials, inhibits various infectious micro-organisms of acetic acid bacteria, yeasts, enterobacteria, clostridium, bacillus, mould, listeria, etc., and produces high-value high-quality alfalfa silage feeds.

The invention discloses a preparation method of traditional Chinese medicine and pollen feed for bumblebees. The method comprises steps as follows: strains are selected; a yeast culture medium is prepared; a Pediococcus pentosaceus culture medium is prepared; a basic culture medium is prepared; a fermentation culture medium is prepared; seeds are cultured; the fermentation culture medium is inoculated with 20 mL of cultured yeast strains and placed in a fungus incubator at the temperature of 28 DEG C for culture, the cultured fermentation culture medium is heated to the temperature of 50 DEG C, the temperature is kept for 3 h and then decreased to 32 DEG C, and then 40 mL of Pediococcus pentosaceus strains are added, cultured at the temperature of 32 DEG C for 1 d and then continuously heated to the temperature of 35 DEG C for anaerobic culture. The cost is reduced by 1 / 4, 56% of worker bees have the survival time of 10-12 weeks, the bumblebees have high activity and disease resistance, and the reproductive capacity of the bumblebees is 51.9% higher than that of bumblebees only collecting strawberry pollen and 18.5% higher than that of bumblebees which collect pollen independently and are directly fed with pollen in a supplementary manner in honeycombs.

The present disclosure is directed to a method for reducing immunoreactivity of a food including (a) incubating a food that contains at least one protein with a cross-linking enzyme to form a food that includes at least one cross-linked protein; and (b) fermenting the food including the at least one cross-linked protein with a microorganism to form a modified food including a hydrolysate of the at least one cross-linked protein, wherein (a) is performed before (b) and wherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food including at least one protein. Modified foods obtained from the present method are also provided.