792results about "Strepto/lacto-coccus" patented technology

The present invention relates to improved bulk starter cultures and their use in the manufacture of fermented products. The present invention also relates to methods for making the improved bulk starter cultures.

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 present invention provides methods and compositions related to modulating the resistance of a cell against a target nucleic acid or a transcription product thereof. In some preferred embodiments, the present invention provides compositions and methods for the use of one or more cas genes or proteins for modulating the resistance of a cell against a target nucleic acid or a transcription product thereof. In some embodiments, the present invention provides methods and compositions that find use in the development and use of strain combinations and starter culture rotations. In additional embodiments, the present invention provides methods for labelling and / or identifying bacteria. In some preferred embodiments, the present invention provides methods for the use of CRISPR loci to determine the potential virulence of a phage against a cell and the use of CRISPR-cas to modulate the genetic sequence of a phage for increased virulence level. In still further embodiments, the present invention provides means and compositions for the development and use of phages as biocontrol agents.

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 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 discloses freeze-dried fruit, vegetable, cereal and yogurt melts and a processing method thereof. The yogurt melts are prepared from the following components in parts by weight: 0.1-50 parts of fruits, 0.1-50 parts of vegetables, 0.1-50 parts of cereals, 0.1-90 parts of yoghourt, 0.1-20 parts of glucose, 0.1-20 parts of modified starch, 0.1-20 parts of skimmed milk powder and 0.1-20 parts of maltodextrin. According to the yogurt melts disclosed by the invention, the fruits, the vegetables, the cereals and the yoghourt are combined, the glucose and the maltodextrin are used for seasoning, and the modified starch and the skimmed milk powder are also added for adjusting nutrient components, and the freeze-dried fruit, vegetable, cereal, and yoghourt melts are finally prepared. The nutriment not only has the advantages of conventional yoghourt but also overcomes the disadvantage that the conventional yoghourt is single in taste, and is balanced in nutrition, diverse in taste and quite convenient to eat, preserve and carry; active probiotics effectively exist, so that the yogurt melts are suitable for crowds of different age periods to eat.

The invention discloses a nutritional health food with the function of improving gastrointestinal function and a preparation method thereof. The nutritional health food can be used for regulating the intestinal flora to improve the gastrointestinal function from the aspects of increasing the probiotics type and quantity, increasing the probiotics nutrient substance, inhibiting the growth of harmful bacteria and enhancing the immunity of human body. According to the preparation method, probiotics powder such as lactobacillus plantarum is used as the main raw material, and edible fungi extracts and modified dietary fibers are scientifically compounded; saussurea involucrata culture extracts which are capable of remarkably enhancing the immunity of human body, resisting inflammatory and easing pain, and have the functions of oxidation resistance, radiation resistance and fatigue resistance are used, so that while the intestinal probiotics flora types is increased, the fix planting capacity of the endogenous probiotics and exogenous probiotics in the intestinal tracts of human body is remarkably enhanced, and fix planting time of the endogenous probiotics and exogenous probiotics in the intestinal tracts of human body is prolonged remarkably, the growth and reproduction of the harmful bacteria, particularly the Gram negative bacteria, in the intestinal tracts are effectively inhibited, the forming of the probiotic floras in the intestinal tracts is fully regulated and the nutritional health food which is good in probiotic property, capable of remarkably enhancing the immunity of human body and has the effect of improving the gastrointestinal function is prepared.

The invention discloses a special compound premix for a fermented feed. The special compound premix is prepared from the following main components by weight percentage: 2-2.5 percent of fermented culture, 8-10 percent of enzyme preparation, 30-37.5 percent of fermentation promoter and 50-60 percent of feature pack aiming at different animals (piglets, middle and big pigs, sows, laying hens, dairy cows and fattening sheep). When the fermented feed is used in a large scale for a long time in daily ration of animals, the fermented feed is matched with the special compound premix to use, so that the normal supply of amino acids, vitamins and microelements for animal bodes can be ensured. Moreover, the premix does not contain hormones, antibacterial agents, antioxidants and flavoring agents, and the copper and zinc contents are lower than the national standard. The special compound premix has important meanings for providing safe meat, egg and milk foods, avoiding environmental pollution, realizing green no-antibiotic and hormone breeding, and ensuring the healthy and sustainable development of animal husbandry and aquaculture.

Present invention features a novel use of Lactobacillus for treating type 2 diabetes, wherein the Lactobacillus is Lactobacillus reuteri GMNL-89 with the deposition numbers of BCRC 910340 and CCTCC M 207154 and comprises of live, dead bacteria or supernatant of the bacterial culture(s) and a pharmaceutically acceptable vehicle. The invention also discloses the efficacies of the indicated Lactobacillus strain including anti-oxidative enzyme activity, anti-inflammation, reduction of blood glucose level, reduction of triglycerides, reduction of total cholesterol, reduction of LDL, increase of HDL and improve insulin utilization.

The invention relates to fermented chenopodium quinoa willd milk, flavored fermented chenopodium quinoa willd milk, a chenopodium quinoa willd sour milk beverage, and a preparation method of products, and belongs to the technical field of food industry. Chenopodium quinoa willd is used as a raw material for pulping, the protein content is not less than 2.9g / 100g, a yoghourt fermenting agent is inoculated, fermentation is performed until acidity reaches to 70DEG T or above so that the fermented chenopodium quinoa willd milk is obtained. The yoghourt fermenting agent comprises a mixed bacterium agent which is obtained by mixing lactobacillus bulgaricus with streptococcus thermophilus in the mass ratio of the lactobacillus bulgaricus to the streptococcus thermophilus being 1 to 1 and of which the inoculum concentration is 20-25g / T, a mixed bacterium agent in which the mass ratio of lactobacillus acidophilus to bifidobacteria and to lactobacillus casei is 1 to 1 to 1 and of which the inoculum concentration is 12-15g / T, and lactobacillus plantarum of which the preservation number is CGMCC No.11763 and of which the inoculum concentration is 60-80ml / T. The chenopodium quinoa willd is used as the raw material, composite enzyme hydrolysis and composite active probiotic fermentation are used, and active probiotic fermented chenopodium quinoa willd milk and series products are prepared, so that industry blank is filled.

The invention discloses a method for preparing a lactic acid fermentation beverage by using yellow wine lees and belongs to the technical field of food processing. According to the method, the yellow wine lees containing a plurality of amino acids, vitamins and fragrance substances which are produced by fermenting yellow wine, and oat are used as main raw materials; the rice immersing pulp water processed during the production of the yellow wine is used as the production water; a lactic acid fermentation beverage good in taste and rich in nutrition is prepared by a technology of carrying out enzymolysis twice and fermentation twice. The method for preparing the lactic acid fermentation beverage by using yellow wine lees comprises the following steps: mixing the wine lees with the oat according to a certain ratio to prepare raw pulp, gelatinizing, liquefying, saccharifying, fermenting, mixing, homogenizing, filling and sterilizing; the prepared lactic acid bacteria beverage is high in stability; the content of the amino acids and the fragrance substances is obviously higher than that in other cereal beverages. The lactic acid bacteria beverage is coordinated in color, free of impurity and delamination, has natural fermented mellow flavor and fruit flavor, is moderate in sour and sweet tastes, and has a certain health effect.

The invention provides a gingko ferment and a preparation method thereof. The ginkgo ferment is prepared by the following active ingredients in percentage by weight: 30-50% of ginkgo nuts, 20-40% of apples, 10-20% of carrots, 5-10 parts of lentinus edodes, 5-10% of hawthorns, 5-10 parts of burdock, 2-4% of barbary wolfberry fruit, and 2-4% of lemon. The ginkgo ferment is complete in nutrients, mellow in mouth feeling, and harmonious in sourness and sweetness. According to the preparation method for the ginkgo ferment, the ginkgo ferment prepared by inoculating complex strains into active ingredients through fermentation, postripenness, filtration and other techniques is stable in quality, can be stored at normal temperature, and has excellent market prospects.

The invention discloses a preparation method of ginseng composite fruit-vegetable enzyme and a product, and belongs to the field of the preparation of fruit-vegetable enzyme. The preparation method of the ginseng composite fruit-vegetable enzyme comprises the following steps: (1) washing ginseng, fruits and vegetables, and air drying the ginseng, fruits and vegetables; (2) slicing or crushing the ginseng and fruits, cutting the vegetables into segments or crushing the vegetables into pieces, uniformly mixing, charging honey, and uniformly mixing to obtain a mixed raw material; (4) inoculating yeast into the mixed raw material, and fermenting to obtain mash; (5) inoculating acetic bacteria into the mash obtained in the step (4), and fermenting to obtain fermented mash; (6) inoculating lactobacillus into the fermented mash obtained in the step (5), fermenting, aging and filtering to obtain the ginseng composite fruit-vegetable enzyme. The prepared ginseng composite fruit-vegetable enzyme is moderate in sweet and sour taste, contains carbohydrate, folic acid, panaxoside and various trace elements and nutrients necessary for a human body, is easy to digest by the human body and capable of effectively improving the utilization rate of various natural fruit and vegetable nutritional value of Changbai Moutain.

Compositions and methods are provided for improving GI tract health by reducing the level of pathogenic bacteria present. The compositions comprise probiotic microorganisms, such as a lactic acid producing bacteria or a yeast and mannanoligosaccharide. Optionally, the compositions may further comprise fructooligosaccharide. Methods for administering the composition to improve GI tract health are also provided.

The invention relates to a health-care food, and particularly provides health-care probiotics powder for intestinal tracts. The health-care probiotics powder is prepared from the following raw materials in parts by weight: 2-15 parts of bifidobacterium longum, 5-18 parts of saliva bacterium lacticum, 5-18 parts of bifidobacterium bifidum, 5-20 parts of bifidobacterium lactis, 2-15 parts of streptococcus thermophilus, 5-15 parts of lactobacillus bulgaricus, 2-18 parts of lactobacillus plantarum, 3-18 parts of lactobacillus acidophilus, 3-12 parts of microcrystalline cellulose, 2-18 parts of dietary fibers, 4-18 parts of ferment powder, 2-8 parts of xylooligosaccharide, 2-9 parts of citric acid and 2-12 parts of sorbitol, wherein the ferment powder is prepared from the following raw materials of pineapples, tomatoes, lemons, blueberries, cyclodextrine and microzymes. The invention further provides a preparation method of the health-care probiotics powder for intestinal tracts. The growth and the propagation of harmful bacteria can be restrained, the immune competence of bodies can be strengthened, the squirm of the intestinal tracts can be accelerated, the situation that excrement and urine are discharged out of bodies as soon as possible is urged, the stimulation of harmful toxins to intestinal walls is reduced, intestinal flora is regulated, and the purpose of alleviating constipation for a long term can be achieved; and in addition, the blueberries are also added, so that the health-care probiotics powder can improve eyesight.

The invention provides a fermentation preparation method for an edible fungus probiotics health-care drink. The method comprises the following steps: adding proper amounts of sugar, albumen powder, inorganic salt, gelatinized corn steep liquor, fruit juice and water to obtain a mixture, wherein edible fungus mycelium homogenate or fruiting body powder is used as a raw material, filing a fermentation tank with the mixture, performing steam sterilization, cooling, and fermenting according to the following stages: (1) introducing sterile air into the fermentation liquor, wherein the tank pressure is 0.04-0.08MPa, inoculating a bacillus subtilis seed solution, wherein the compression-ventilation ratio is 0.5-1.0, the temperature is 26-30 DEG C, the stirring rotating speed is 150-220r / min, and fermenting for 24-36 hours; (2) raising the temperature to 34-40 DEG C, wherein the stirring rotating speed is 180-260r / min, and ventilating and fermenting for 8-16 hours; (3) stopping ventilating, closing all connected valves on the fermentation tank, raising the temperature to 46-50 DEG C, wherein the stirring rotating speed is 200-250r / min, and fermenting for 5-10 hours; and (4) inoculating a lactic acid bacteria seed solution, wherein the temperature is 40-44 DEG C, the stirring rotating speed is 150-200r / min, fermenting for 4-6 hours, reducing the temperature to 30-35 DEG C, inoculating a bifidobacterium seed solution, wherein the stirring rotating speed is 100-180r / min, and fermenting for 6-10 hours, so as to obtain a viable type health-care drink containing bacillus subtilis and lactic acid bacteria after the fermentation is ended.

The invention provides an enzyme carbonated beverage and a preparation method thereof. By combination of two advantages of an enzyme health care function and coolness and summerheat relieving of a carbonated beverage, the unique health care effect of enzyme and pleasant freshmen of the carbonated beverage are integrated, so that a healthy and fashionable novel enzyme beverage is produced. The enzyme beverage is filled with carbon dioxide, so that the product is more fragrant, cool and pleasant. The enzyme carbonated beverage meets the demand of consumers pursuing high-quality life, and also conforms to the general trend of future beverage development.

The invention provides an industrial production method of an intestinal tract probiotic preparation. The industrial production method comprises the following steps of (1) performing mass culture on lactobacillus casei, lactobacillus rhamnosus, bifidobacterium bifidum, lactobacillus acidophilus, streptococcus thermophilus, lactobacillus delbrueckii subspecies bulgaricus and the like through a fermenter; (2) performing centrifuging and washing with sterile water to obtain wet bacterium paste, and uniformly mixing the wet bacterium paste with a special protective agent in the ratio being 1 to 1;and (3) granulating a mixture of the wet bacterium paste and the protective agent, performing rolling to obtain balls, performing low-temperature vacuum drying, and performing coating so as to obtainthe intestinal tract probiotic preparation. Under the culture condition provided by the invention, probiotics can grow and propagate at high density, the collected wet bacterium paste does not need tobe subjected to freeze drying, the wet bacterium paste is directly subjected to vacuum low-temperature quick drying with the special protective agent, and massive bacterium bodies can be maintained to be alive; and energy resources are saved, and the production cost is reduced.

Heat-processed health food is provided, as well as a process for making it, the food being particularly probiotic pastry which comprises a probiotic component capable of resisting baking heat, and so it beneficially affects the consumer's intestinal microbial balance.

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 discloses a method for lactobacillus steamed bread processing and preservation at room temperature. The method includes the steps of preparing lactobacillus steamed bread with lactobacillus femented dough; cooling the lactobacillus steamed bread under the light of an ultraviolet light, packaging the lactobacillus steamed bread with packaging materials of oxygen permeability and low water permeability in sealing mode, a arranging deoxidizer or a deoxidizer and an alcohol release controlled agent in a sealing package, and storing the lactobacillus steamed bread in sealing package at room temperature. By means of the method of lactobacillus steamed bread processing and preservation at room temperature, the produced lactobacillus steamed bread is good in flavor, moderate in acidity, free from stimulation, delicate in organizational structure, nutritious and capable of being stored for the shelf life of three months or more at room temperature under the condition of no addition of chemical preservatives and maintaining the color, texture and flavor well during storage, and additionally, the re-steamed lactobacillus steamed bread is white, soft, mellow, pleasant in wheat flavor and good in taste. The method for lactobacillus steamed bread processing and preservation at room temperature is simple in process, safe, reliable, low in costs, short in production cycle and capable of fully meeting the needs of the industrial production of steamed bread products.

This invention relates to methods for inhibiting growth of anaerobic bacteria, particularly halitosis causing bacteria. The methods use BLIS-producing Streptococcus salivarius strains, extracts thereof, and compositions comprising same in the prevention or treatment of halitosis.

The invention discloses biologically extracted rose enzyme drink and a preparation method thereof. The product is prepared from the following raw materials in parts by weight: 3-6 parts of dried rosesor 15-30 parts of fresh roses, 10-20 parts of glucose, 5-10 parts of fructose, 6 parts of xylitol, 5-15 parts of Isomaltooligosaccharide, 6 parts of honey, 5 parts of sucrose, 0.02-0.8 part of citricacid, 1-3 parts of a compound stabilizer, 2-8 parts of vitamin C and 0.5-2 parts of complex enzyme preparations. The process comprises the following steps: selecting materials; drying; crushing; leaching; sterilizing; inoculating; fermenting; filtering; and filling and sterilizing. The roses are taken as main raw materials, and probiotics such as saccharomycetes, bifidobacterium, lactobacillus acidophilus, bacillus subtilis, streptococcus thermophilus, lactobacillus delbrueckii subsp. bulgaricus and the like are utilized for performing complex fermentation, so that the rose fragrance drink with a rosy red color is prepared. The drink is excellent in fragrance, fine and smooth in taste, long in aftertaste and bright in color. The preparation method is simple, feasible, readily available inraw materials and convenient for large-scale production.

The invention discloses a microbial preparation, an aquatic feed and an aquaculture method and relates to the technical field of aquaculture. The microbial preparation comprises bdellovibrio and probiotic. Optimally, the probiotic is selected from any one of lactobacillus bulgaricus, lactobacillus delbrueckii, enterococcus faecalis, lactobacillus casei, lactobacillus acidophilus, rhodopseudomonaspalustris, clostridium butyricum, bacillus laterosporus, bacillus pumilus, bacillus coagulans, bacillus licheniformis, bacillus subtilis and lactobacillus plantarum. The microbial preparation has thecharacteristics of capability of increasing food intake of aquaculture animals, capability of promoting growth rate, survival rate and immunity of organisms, and the like. Besides, the microbial preparation is capable of effectively preventing and treating the problems of diseases caused by pathogenic bacteria, such as vibrio parahaemolyticus, vibrio harveyi, luminous vibrio, vibrio alginolyticus,vibrio campbellii, vibrio fluvialis, vibrio vulnificus, aeromonas, vibrio cholerae, pseudomonas and salmonella.

The invention discloses drinking type fermented milk and a preparation method thereof. The fermented milk is prepared from the following raw materials of a stabilizing agent which consists of 0.1%-0.4% of pectin and 0.4%-0.8% of acetylated distarch phosphate, 0.01%-10.0% of a sweetening agent, 0.001%-0.006% of a fermenting agent and the balance being raw milk. The preparation method of the fermented milk comprises the following steps of (1) uniformly mixing the raw milk with the sweetening agent, the pectin and the acetylated distarch phosphate so as to obtain feed liquid A; (2) performing homogenizing, sterilizing and cooling on the feed liquid A so as to obtain feed liquid B; (3) inoculating the fermenting agent in the feed liquid B, performing uniform mixing, and then performing fermentation so as to obtain feed liquid C; and (4) performing bacteria-free homogenizing, cooling and after-cooking on the feed liquid C, wherein the bacteria-free homogenizing pressure is 0-5 MPa, and the temperature is 37-45 DEG C. The fermented milk prepared by the method disclosed by the invention is low in stickiness, and refreshing and smooth in mouth feel, and contains viable bacteria, and tissue states are stable within the guarantee period.

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 invention relates to a probiotics solid beverage. The probiotics solid beverage is prepared from the following components in parts by weight: 40-80 parts of swelled soybean powder, 1-10 parts of freeze-dried probiotics powder, 0-40 parts of milk powder, 10-20 parts of prebiotics, 0.2-20 parts of a sweetening agent, 0-15 parts of maltodextrin, 0-8 parts of a sour agent, 0-5 parts of a thickening agent and 0-2 parts of edible essence. The probiotics solid beverage is rich in dietary fiber and the prebiotics, nutritionally balanced, low in storage and transportation requirements and long in guarantee period.

An anti-oxidative Lactobacillus rhamnosus CCFM1107 can relieve chronic alcoholic liver injury, and L. rhamnosus CCFM1107 can be used in preparing dairy products as starter culture. The dairy products of this invention include milk, milk powder, milk capsules or fermented milk containing L. rhamnosus CCFM1107. It has strong abilities of anti-oxidation, scavenging diphenyl picrylhydrazyl (DPPH) radical and hydroxyl radical, inhibiting lipid peroxidation, tolerating cholate, chlorine sodium and pH, and can improve liver function and antioxidative index, lower serum endotoxin level and regulate intestinal flora distribution, thus effectively relieving alcoholic liver injury of mice.