31 results about "Bifidobacterium species" patented technology

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 relates to Bifidobacterium CECT 7765 and to the use thereof in the prevention and / or treatment of overweight, obesity and related pathologies. The invention likewise relates to the Bifidobacterium CECT7765 strain, to the cellular components, metabolites and secreted molecules thereof, to the combinations thereof with other microorganisms, and to compositions that include the preceding products, as well as to the use of one strain of the species Bifidobacterium pseudocatenulatumo and to the use of the CECT 7765 strain for preventing and / or treating obesity; excess weight; hyperglycemia; and diabetes, preferably type-2 Diabetes Mellitus; hepatic steatosis or fatty liver; dyslipidemia; metabolic syndrome; immune system dysfunction associated with obesity and excess weight; and an imbalance in the composition of the intestinal microbiota associated with obesity and excess weight.

Cosmetic use of an effective amount of at least one lysate of at least one microorganism of the genus Bifidobacterium species and / or a fraction thereof, for preventing and / or treating a skin disorder in the case of sensitive skin.

The invention relates to a biological fermentation feed and a preparation method thereof, belonging to the field of solid feeds. The biological fermentation feed provided by the invention is prepared from a compound bacteria solution and a fermentation substrate through fermentation, wherein the compound bacteria solution comprises bacillus subtilis, composite saccharomycetes, lactic acid bacillus and bifidobacterium species; the fermentation substrate comprises the following components in parts by weight: 30-35 parts of corns, 10-15 parts of soya bean meal, 25-35 parts of rice washing bran, 10-15 parts of wheat bran, 3-8 parts of yeast extract powder, 0.5-2 parts of sodium chloride, 1-5 parts of calcium hydrophosphate, 0-3 parts of soybean oil, 0.5-1.5 parts of manganese sulfate and 0.5-1.5 parts of magnesium sulfate. The biological fermentation feed provided by the invention is free from antibiotics, is green and safe, is prepared from the raw materials with wide sources, is large in maneuverability, has remarkable benefits, and is capable of reducing morbidity of various diseases.

The invention provides a production process of a soy sauce flavor type soybean sauce. The soy sauce flavor type soybean sauce is prepared by using vinasse as a raw material, and aspergillus oryzae strains and bifidobacterium strains as strains. The production process is characterized in that with vinasse as the raw material, the production cost is reduced; and meanwhile, with bifidobacterium as a fermenting strain, the prepared soybean sauce contains nutritional ingredients such as lipoteichoic acid, membrane teichoic acid and peptidoglycan, so that the soybean sauce is endowed with a unique flavor, and the soybean sauce has the efficacies of enhancing the immunologic function and anti-tumour effect of the organism, relieving and removing fatigue, adjusting balance of intestinal microflora and improving the liver function, has nutritional benefits, and also has the efficacies of relieving uremia, resisting anaphylaxis, increasing the appetite, reducing blood pressure and blood cholesterol, preventing arteriosclerosis and the like, so as to promote health of a human body. The soybean sauce prepared by the production process is dark in color, and thick in juice, contains sugar but is not sweet, contains salt but is not salty, contains acid but is not sour, and has the unique thick soy sauce flavor.

The present invention discloses a dried meat floss cake. The dried meat floss cake is composed of the following materials of cake materials: egg white, galactose, cake flour, yolk, water, salad oil, potato starch, mangos, lemon juice, salt, yeast powder, baking powder, tartronic acid and sucralose; materials for making a salad dressing: whole eggs, galactose, salt, chicken powder, salad oil and white vinegar; and an auxiliary material of dried meat floss. The dried meat floss cake provided by the present invention is nutrient-rich, of a golden color, both sweet and salty, aromatic in character and agreeable in taste, soft and smooth in texture, uniform in air pore, and elastic; the sweetness is proper, which is conductive to growth of bifidobacterium species, thereby preventing obesity, dental decay, constipation and hypertension; with addition of the mangos and tartronic acid, healthcare functions, of beauty skin care, cardiovascular system protection and tumor prevention, of the dried meat floss cake are realized; the chicken powder is used for replacing aginomoto, thereby raising freshness, increasing nutrition and reducing harms caused to human bodies by the aginomoto; and the lemon juice is used for replacing tartar powder and yeast powder is used for replacing baking powder, so the cake is rich in nutrition, safe and health.

The invention provides bifid vinegar comprising eatable vinegar brewing raw material, bifidobactirium, saccharomyces cerevisiae and acetic acid bacteria, wherein the mass ratio of the adding quantityof bifidobactirium strain liquid (10<8>-10<12>cfu / ml) to main raw material is 0.5:1; the mass ratio of the adding quantity of saccharomyces cerevisiae strain liquid (10<8>-10<12>cfu / ml) to the main raw material is 0.1:1-0.5:1; and the mass ratio of the adding quantity of acetic acid bacterium strain liquid (10<8>-10<12>cfu / ml) to the main raw material is 0.3:1-0.5:1. The bifid vinegar is brewed bya crude material vinegar-brewing method, a solid-state fermentation method and other methods, the acetic acid bacteria are fermented for about 24 hours at the temperature of 32-44 DEG C in the processing step of fermenting acetic acid, the bifidobactirium is added into a fermentation tank in an aseptic way and the mixture is fermented together after being stirred evenly; the total acidity is measured every day, salt is added after one week when the total acidity reaches 3-8%, and the fermentation is terminated. The bifid vinegar is prepared by fermenting the bifidobactirium (anaerobic) and the acetic acid bacteria (aerobic) togetherby a modern biological engineering technique according to the microecological principle of a human body, and the bifidobactirium oxidizes and synthesizes the acetic acid in the fermentation process, also generates lactic acid and other nutritional components which are good for the body and has higher nutritive value.

Production of fermented foods having sufficient stability and Excellent flavor. These bifidobacterium-containing fermented foods are obtained by fermenting a medium containing soybean milk as a main component using bifidobacteria selected from the group consisting of Bifidobacterium catenosa and Bifidobacterium pseudostrenoid.

The invention provides a soy sauce flavor type vinegar making process. Distillers' grains are utilized as the raw material to make the soy sauce flavor type vinegar, so that raw material cost is reduced, meanwhile a raw material alcoholic fermentation step is reduced, and the made vinegar has soy sauce flavor. Acetic acid strain and bifidobacterium strain are utilized as the vinegar making fermentation strain, and the made vinegar contains nutrient contents such as lactic acid, acetic acid, multivitamin, lipoteichoic acid, teichoic acid and peptidoglycan by means of control of temperature, oxygen and the like of all fermentation periods. The vinegar not only has the specific flavor of itself but also achieves the effects of enhancing the immunity of a human body, restraining cancer, remitting and removing fatigue, adjusting the balance of enteric microbial flora, improving the liver function, improving the nutrition effect, remitting the uremia, resisting allergy, increasing appetite, reducing blood pressure and cholesterol in blood, preventing arteriosclerosis and the like, so that the vinegar can further promote human body health, enhances national physical health and has good social and economical benefits. Therefore, the bifidobacterium vinegar is the modern novel healthcare vinegar which can enhance human body health and is cheap and fine.

The present invention discloses a pearl-sized cake. The pearl-sized cake is composed of eggs, galactooligosaccharide, sucralose, salt, cake powder, yeast powder, baking powder, milk powder, pure milk, salad oil, smoked plums and Pu'er tea. The pearl-sized cake provided by the present invention is rich in nutrition, smooth in appearance, soft in sheet, sour and sweet in taste, full of milk flavor, agreeably fragrant and sweet, brownish black in color and luster, appetite-improving, soft and exquisite in texture and resilient; the cake does not contain white granulated sugar and is proper in sweetness, which is conductive to growth of bifidobacterium species, thereby preventing obesity, dental decay, constipation and hypertension; the smoked plums and the Pu'er tea can help to remove the oily feel and make the cake sour and sweet, thereby protecting the cardiovascular system, preventing tumors and increasing healthcare functions of the pearl-sized cake; the chicken powder is used for replacing aginomoto, thereby raising freshness, increasing nucleotide-type nutrient substances, and reducing harms caused to human bodies by the aginomoto; and the yeast powder is used for replacing the baking powder, the dosage of the baking powder is reduced, the aim of enabling the cake to be soft and tasty is achieved, nutrition is enriched, and the cake is also safe and healthy.

The invention discloses beta-galactosidase (beta-D-galactosidase, EC3.2.1.23) cloned from metagenome of a thermal spring at the temperature of 65 DEG C in Eryuan in Dali as well as nucleotide encoding the galactosidase. The galactosidase has relatively high catalytic activity at the temperature of 37-55 DEG C, can serve as a lactose degradation and disaccharides synthesis catalyst and has polysaccharide and galactose residues stored in hydrolyzed organisms. In addition, the galactosidase has a glucoside transforming effect, and some functional oligosaccharides, such as galactooligosaccharide can be generated. The oligosaccharides are hardly digested by small intestines and are water-soluble dietary fibers which are low in molecular weight and not viscous. The oligosaccharides serve as multiplication factors of bifidobacterium species in intestines and only can be utilized by the bifidobacterium species, the multiplied bifidobacterium species are competitively antagonistic to growth of putrefying bacteria, the generated toxins and enzymes are reduced, and an effect of regulating intestinal tract is achieved.

This invention provides nucleic acids and proteins involved in oligosaccharide modification in the species Bifidobacteria. The invention provides methods for utilizing the proteins of the invention to generate human milk oligosaccharides or oligosaccharide mimics. The invention also provides compositions containing the human milk oligosaccharides or oligosaccharide mimics and methods for use.

The invention discloses a microecological preparation rich in bifidobacteria and a preparation method thereof, and relates to the technical field of microecological preparation. The microecological preparation is prepared from bifidobacterium bifidum species, bifidobacterium longum species, bifidobacterium infantis species, bifidobacterium brevis species, bifidobacterium adolescentis species and fermentation medium rich in tomato juice and soybean cake powder by adding aseptic chicken blood or duck blood, inoculating, fermenting at controlled temperature, centrifuging, vacuum drying and preparing. The invention adds a plurality of bifidobacteria and a fermentation medium rich in tomato juice and soybean cake powder into aseptic addition of aseptic chicken blood or duck blood and a plurality of inorganic salts, After inoculation, temperature-controlled fermentation, centrifugation, vacuum drying, preparation and other steps into a microecological preparation, the intestinal absorption of animals more coordinated, more balanced intestinal microecology, to overcome the toxic side effects and residues caused by antibiotics.

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.

Disclosed are biscuit food and a continuous fermentation device of the biscuit food. According to the biscuit food, oat, wheat bran and pectin are fermented through a solid state continuous fermentation device, and then the oat, the wheat bran, the pectin, wheatmeal, high-temperature-resisting alpha-diastasum diastace, papain, nisin, soybean meal, food additives and the like are baked to form the biscuit food. The biscuit food has the advantages of being unique in taste, rich in nutrition and the like. The oat, the wheat bran and other raw materials are continuously fermented under the synergistic effect of bifidobacterium species, lactobacillus, bacillus subtilis, active acetic bacteria, fresh yeast and other floras, and the effective constituents are decomposed into small molecular weight organic compounds which are easily absorbed by the human body. The biscuit food overcomes defects of high oil, high sugar and high heat of a traditional biscuit, and has the advantages of resisting cancer and oxidization, reducing blood fat and blood pressure, improving immunity, restraining fat and the like. The solid state continuous fermentation device has the advantages of being automatic in fermentation, high in production efficiency, unique in technology and the like. By the adoption of the device, the fermentation process of the food can be continuously performed.

The invention discloses a preparation method of whey protein, and relates to the technical field of microbial fermentation. The preparation method of the whey protein comprises the following steps: (1) preparing a mixed seed solution, specifically, respectively taking a bifidobacterium lactis strain and a streptococcus acidophilus strain, firstly performing constant-temperature culture, then inoculating the bifidobacterium lactis strain and the streptococcus acidophilus strain into a seed culture medium for amplification culture, then performing shake culture to respectively obtain a bifidobacterium lactis seed solution and a streptococcus acidophilus seed solution, and mixing the bifidobacterium lactis seed solution with the streptococcus acidophilus seed solution to obtain the mixed seed solution; and (2) performing fermentation, specifically, mixing the mixed seed solution obtained in the step (1) with a fermentation substrate, and performing fermentation to obtain the whey protein, wherein the fermentation substrate is a whey protein solution.

The invention relates to a feed additive added in the breeding course of laying hens and a feeding method of the feed additive. The feed additive is mainly prepared through the following steps of (1)culturing 1L of bifidobacteria seed liquid; (2) preparing a fermentation culture medium, adjusting the PH to be 7.0-7.8, and performing high-pressure sterilization under 121 DEG C for 20min; (3) inoculating the fermentation culture medium obtained in the step (2) with the seed liquid obtained in the step (1) according to the inoculation quantity being 10%, and performing culturing for 60-80h; (4)decocting Chinese herbal medicines, and performing filtering, so as to obtain Chinese herbal medicine liquid; (5) concentrating the obtained Chinese herbal medicine liquid, and adding the concentratedChinese herbal medicine liquid to the fermentation liquid obtained in the step (3); and (6) adding powder carriers to the fermentation liquid obtained in the step (5) until the fermentation liquid isviscous, and performing freeze drying, so as to obtain the feed additive. According to the feed additive disclosed by the invention, components mutually cooperate with each other, so that the digestion and the absorption of the laying hens can be effectively promoted, inflammations of reproductive systems can also be prevented, the capacity for resisting diseases is improved, the laying rate is increased, and the mouth feel of obtained eggs is good.

Disclosed are biscuit food and a continuous fermentation device of the biscuit food. According to the biscuit food, oat, wheat bran and pectin are fermented through a solid state continuous fermentation device, and then the oat, the wheat bran, the pectin, wheatmeal, high-temperature-resisting alpha-diastasum diastace, papain, nisin, soybean meal, food additives and the like are baked to form the biscuit food. The biscuit food has the advantages of being unique in taste, rich in nutrition and the like. The oat, the wheat bran and other raw materials are continuously fermented under the synergistic effect of bifidobacterium species, lactobacillus, bacillus subtilis, active acetic bacteria, fresh yeast and other floras, and the effective constituents are decomposed into small molecular weight organic compounds which are easily absorbed by the human body. The biscuit food overcomes defects of high oil, high sugar and high heat of a traditional biscuit, and has the advantages of resisting cancer and oxidization, reducing blood fat and blood pressure, improving immunity, restraining fat and the like. The solid state continuous fermentation device has the advantages of being automatic in fermentation, high in production efficiency, unique in technology and the like. By the adoption of the device, the fermentation process of the food can be continuously performed.

The invention discloses a method for breeding rapidly growing bifidobacterium species. According to the method, a chemical mutagen such as nitrosoguanidine is adopted to induce common bifidobacterium,then a relatively scale of bifidobacterium mutation group as a novel bifidobacterium inheritance genetic resource center is developed, a mutation strain which can grow rapidly and is regular in morphology and conspicuous in characteristic is screened from an MRS ((Man Rogosa Sharpe) medium, that is, a bifidobacterium strain which can grow rapidly is bred, the fermentation time is shortened, and the fermentation cost is reduced.

The invention discloses a jasmine flower and beef biscuit which is prepared from, by weight, 100-110 parts of wheat flour, 80-90 parts of corn flour, 3-6 parts of sesame, 8-11 parts of jasmine flowers, 2-3 parts of flos lonicerae, 1-2 parts of peach blossoms, 5-9 parts of beef, 2-3 parts of semen juglandis, 1-1.2 parts of lycium barbarum, 0.3-0.5 part of pericarpium citri reticulatae, 0.6-1.0 part of sea weed, 2-5 parts of skim milk, 1.2-1.3 parts of xylitol, 0.2-0.4 part of saccharomycetes, 0.3-0.4 part of bifidobacterium species, 0.3-0.6 part of vegetable oil, 0.2-0.3 part of salt, 0.8-1.2 parts of honey and 1-2 parts of cream. The jasmine flower and beef biscuit is rich in raw material, natural in luster, golden yellow in color, good in crispy performance, fresh in taste, balanced in nutrition and easy to observe and has the health care effects of activating blood circulation, promoting the circulation of qi and enhancing immunity.

Cosmetic use of at least one micro-organism of genus Bifidobacteriumspecies, one of its fractions and / or one of its metabolites to prevent and / or treat a skin disorder in a sensitive skin, where the microorganism is implemented in the form of a lysate, is claimed. An independent claim is included for a cosmetic and / or dermatological composition, to prevent and / or treat the skin disorder in the sensitive skin, comprising the lysate of at least the micro-organism of the genus Bifidobacteriumspecies in combination with at least one compound able to cause skin irritation, in a medium. - ACTIVITY : Dermatological. - MECHANISM OF ACTION : None given.

The invention provides a soy sauce flavor type vinegar making process. Distillers' grains are utilized as the raw material to make the soy sauce flavor type vinegar, so that raw material cost is reduced, meanwhile a raw material alcoholic fermentation step is reduced, and the made vinegar has soy sauce flavor. Acetic acid strain and bifidobacterium strain are utilized as the vinegar making fermentation strain, and the made vinegar contains nutrient contents such as lactic acid, acetic acid, multivitamin, lipoteichoic acid, teichoic acid and peptidoglycan by means of control of temperature, oxygen and the like of all fermentation periods. The vinegar not only has the specific flavor of itself but also achieves the effects of enhancing the immunity of a human body, restraining cancer, remitting and removing fatigue, adjusting the balance of enteric microbial flora, improving the liver function, improving the nutrition effect, remitting the uremia, resisting allergy, increasing appetite, reducing blood pressure and cholesterol in blood, preventing arteriosclerosis and the like, so that the vinegar can further promote human body health, enhances national physical health and has good social and economical benefits. Therefore, the bifidobacterium vinegar is the modern novel healthcare vinegar which can enhance human body health and is cheap and fine.

The invention relates to an almond leaf mustard pickling method capable of reducing hyperlipaemia, hypertension and hyperglycemia. The pickling method comprises the following steps: cleaning main stems of leaf mustard, peeling off the outer skin, and cutting the main stems into long strips; placing the long strips into wine to be soaked; uniformly spraying a layer of edible salt on the outer sides of the main stems of leaf mustard for pickling; roasting almonds, removing seed coats, boiling the soaked almonds and spices with water, taking out the boiled almonds, and soaking the boiled almonds in a mixed liquid of table vinegar and baking soda; enabling the main stems of leaf mustard to be inoculated with bifidobacterium species, meanwhile adding aroma-producing yeast to naturally ferment the main stems of leaf mustard, then squeezing the fermented leaf mustard, and pickling the squeezed leaf mustard with compound seasoning; finally uniformly mixing the almonds with the pickled leaf mustard, performing high temperature sterilization, and bagging the sterilized leaf mustard to obtain the finished product. The almond leaf mustard prepared by the pickling method is crisp in mouth feeling, sour and hot to help appetite, rich in nutrition, short in pickling time, capable of reducing hyperlipaemia, hypertension and hyperglycemia, more suitable for being eaten together with rice or bread by the crowd with hyperlipaemia, hypertension and hyperglycemia, remarkable in antibacterial effect, and capable of being preserved for a long time without addition of preservatives.

The invention discloses a production method of a probiotic preparation capable of eliminating electromagnetic radiation. The production method comprises the following steps of respectively performingexpanded culture on tricholoma matsutake, grifola frondosa and bifidobacterium adolescentis, simultaneously inoculating an expanded strain solution of the tricholoma matsutake and an expanded strain solution of the grifola frondosa into a triangular flask, inoculating an expanded strain solution of bifidobacterium adolescentis into a triangular flask, and respectively inoculating into seed tanks to culture so as to obtain seed tank strain solutions; firstly, inoculating the seed tank strain solutions of the tricholoma matsutake and grifola frondosa into a fermenting tank to ferment, supplementing the material, and inoculating the seed tank strain solution of the bifidobacterium adolescentis to ferment, so as to obtain a terminal mixed fermenting solution; centrifuging, collecting live strains and effective metabolites, preparing a bacterial suspension solution, and uniformly mixing and stirring the auxiliary material solution and the bacterial suspension solution, so as to obtain a mixed solution; drying the mixed solution into an anti-radiation dry bacterial powder, and compounding with tomato powder, green bean starch, laminarin, auricularian and the like, so as to prepare the probiotic preparation. The invention also discloses the application of the probiotic preparation in the elimination of the electromagnetic radiation.

The invention relates to a method for researching the effect of a microecological preparation on DSS induced colitis mice, which comprises the following steps: randomly dividing 6-week-old healthy male C57BL / 6J mice into a blank control group, a UC model group and a synbiotics intervention group, carrying out gavage treatment on the mice from two weeks before dextran sodium sulfate modeling to the end of modeling and before sampling, wherein the mice of the control group and the model group are subjected to intragastric administration by sterile water every day, and the synbiotics intervention group is subjected to intragastric administration by synbiotics (six probiotics including lactobacillus reuteri, bifidobacterium lactis, bifidobacterium breve, lactobacillus fermentum, lactobacillus rhamnosus and bifidobacterium animalis, maltooligosaccharide GOS, fructo-oligosaccharide FOS and blueberry extract) every day. The mice freely drink a DSS solution, and it is found that the microecological preparation has the following treatment effects on DSS-induced acute UC mice: the synbiotics preparation can improve intestinal flora disorder of the acute UC mice and effectively relieve colitis and intestinal mucosal barrier injury conditions of the acute UC mice.

The invention relates to a preparation method of a laying hen feed additive capable of improving laying rate. According to the preparation method, a saccharomyces cerevisiae seed solution and a barleylactobacilli seed solution are subjected to mixed fermentation; and simultaneously, a bifidobacteria seed solution, a bacillus subtilis seed solution and a clostridium butyricum seed solution are subjected to mixed fermentation. The preparation method adopts a technology of grouped fermentation and mixed fermentation of double strains or three strains in each group, simultaneously adopts a multistage continuous culture mode, and is favorable for developing the laying hen feed additive capable of improving the laying rate.

The invention provides a fermentation production process of lactobacillus fermentum, which comprises the following steps: respectively and independently culturing lactobacillus acidophilus, lactobacillus rhamnosus, lactobacillus plantarum and bifidobacterium for 24-36 hours by using a seed culture medium to prepare a seed solution; respectively transferring the lactobacillus acidophilus seed solution, the lactobacillus rhamnosus seed solution, the lactobacillus plantarum seed solution and the bifidobacterium seed solution with the mass fraction of 3-4% into a basic culture medium, and carryingout closed culture for 10-16 hours; and inoculating into a fermentation culture medium according to the inoculum size of 4-5%, carrying out sealed fermentation for 8-12 hours, centrifuging, collecting bacterial sludge, adding a freeze-drying protective agent into the bacterial sludge, and carrying out freeze-drying to obtain freeze-dried powder. Within the same fermentation time, the fermentationproduction process provided by the invention simultaneously ferment lactobacillus acidophilus, lactobacillus rhamnosus, lactobacillus plantarum and bifidobacterium, so that the proliferation speed ofthe strain is higher, and meanwhile, the freeze-dried powder prepared from a fermented product of the lactobacillus acidophilus, the lactobacillus rhamnosus, the lactobacillus plantarum and the bifidobacterium is also higher in bacterial activity rate and smaller in strain loss.