47 results about "Lactobacillus curvatus" patented technology

The present invention provides a novel lactic acid bacterium having antioxidant and anti-aging functions and a dementia alleviation effect, and more specifically, provides Lactobacillus pentosus var. plantarum C29 KCCM11291P and Lactobacillus curvatus C3 KCCM430009. In addition, the present invention provides an antioxidant and anti-aging pharmaceutical composition and a dietary supplement containing the Lactobacillus pentosus var. plantarum C29 KCCM11291P or Lactobacillus curvatus C3 KCCM430009 of the present invention as an active ingredient, and a composition for preventing or treating dementia and a dietary supplement for preventing or alleviating dementia, containing Lactobacillus pentosus var. plantarum C29 KCCM11291P or Lactobacillus curvatus C3 KCCM430009 as an active ingredient. Additionally, the present invention provides a composition for preventing or treating dementia, containg a fermentation composition, as an active ingredient, fermented by Lactobacullus pentosus var. plantarum C29 KCCM11291P or Lactobacillus curvatus C3 KCCM430009.

The present invention provides a novel lactic acid bacterium having antioxidant and anti-aging functions and a dementia alleviation effect, and more specifically, provides Lactobacillus pentosus var. plantarum C29 KCCM11291P and Lactobacillus curvatus C3 KCCM430009. In addition, the present invention provides an antioxidant and anti-aging pharmaceutical composition and a dietary supplement containing the Lactobacillus pentosus var. plantarum C29 KCCM11291P or Lactobacillus curvatus C3 KCCM430009 of the present invention as an active ingredient, and a composition for preventing or treating dementia and a dietary supplement for preventing or alleviating dementia, containing Lactobacillus pentosus var. plantarum C29 KCCM11291P or Lactobacillus curvatus C3 KCCM430009 as an active ingredient. Additionally, the present invention provides a composition for preventing or treating dementia, containg a fermentation composition, as an active ingredient, fermented by Lactobacullus pentosus var. plantarum C29 KCCM11291P or Lactobacillus curvatus C3 KCCM430009.

The invention discloses lactobacillus curvatus and pharmaceutical application thereof. The lactobacillus curvatus provided by the invention specifically is lactobacillus curvatus IMC-79 which has a relatively strong capability of generating H2O2 and can effectively inhibit the growth of external pathogenic bacteria and other conditioned pathogens; and meanwhile, the lactobacillus curvatus IMC-79 also has a relatively strong effect of adhering vaginal epithelial cells to ensure that a strain is fixedly planted on the vaginal epithelium. The lactobacillus curvatus IMC-79 provided by the invention has a certain application prospect in the aspect of preventing and treating bacterial vaginal diseases.

The invention provides a laying hen nutritional feed. The feed is composed of the following raw materials in parts by weight: 42 to 55 parts of corn flour, 52 to 65 parts of soybean meal, 5 to 8 parts of fish meal, 6 to 9 parts of shell powder, 25 to 32 parts of oatmeal, 4 to 5 parts of cicada chrysalis, 2 to 3 parts of golden cicada, 13 to 18 parts of flour weevil, 6 to 8 parts of sea-buckthorn, 8 to 12 parts of haw, 10 to 13 parts of mulberry leaf, 11 to 15 parts of shepherd's purse, 15 to 18 parts of snail, 5 to 7 parts of coptis, 5 to 6 parts of towel gourd, 7 to 9 parts of balsam pear, 0.4 to 0.6 part of bacillus coagulans, 0.3 to 0.5 part of bacillus licheniformis, 0.2 to 0.3 part of lactobacillus casei, and 0.2 to 0.4 part of lactobacillus curvatus. The laying hen nutritional feed is prepared by compounding and processing a plurality of nutrients, has a reasonable formula, can fulfill the nutritional requirement of laying hens, promotes the growth of the laying hens, improves the egg quality, strengthens the immunity, and reduces the death rate.

The invention discloses a preparation method of fried stir-fried chopped chilli sauce. The method includes dosing 50% of fresh crushed chilli, 8% of salt, 18% of white wine, 6% of garlic grains, 6% ofginger grains and 12% of water, adding brewing yeast with the dosage being 2% of that of mixed ingredients, lactobacillus plantarum with the dosage being 1% of that of the mixed ingredients and lactobacillus curvatus with the dosage being 0.4% of that of the mixed ingredients for sealing and fermentation to obtain original flavor chopped chilli; frying the mixture with auxiliary materials to obtain the stir-fried chopped chilli. According to the method, composite microbial groups are adopted to ferment the mixed ingredients; the produced ethanol and organic acid can effectively inhibit continued production of acid gas; at the same time, the reproduction of coliform groups is restrained without antiseptic treatment, and the shelf life is up to 6 months. In addition, the sir-fried chopped chilli has low salt content, unique flavor, rich sauce and crispy flavor, and the preparation process is simple and more in line with the concepts pursed by of modern human health.

The invention discloses a lactic acid bacteria complex inoculant for Chinese sauerkraut fermentation and relates to a lactic acid bacteria complex inoculant. The lactic acid bacteria complex inoculant is mainly used for solving the problems that the existing fermentation process cannot achieve short fermentation time, good flavor and high quality at the same time. Active ingredients of the lactic acid bacteria complex inoculant comprise Lactobacillus sunkii, Lactobacillus curvatus, Lactobacillus parabuchneri and Lactobacillus oligofermentans. The inoculant has high synergistic effect and forms a stable ecological system in an autologous manner, so that not only can vegetables quickly enter a fermentation state, but also flavor substances such as lactic acid, acetic acid and alcohol can be produced by quick breeding in a fermentation system, and thus, the flavor of the artificially fermented vegetables is close to that of naturally fermented vegetables, the operation is simple and easy, and the cost is low. And moreover, the lactic acid bacteria complex inoculant can be used for fermenting vegetables such as Chinese cabbages, cabbages, radishes and cucumbers.

The present invention relates to a method of reducing the concentration of Gram-negative bacteria in a food product, the method comprising adding a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain to a food product, ripening the food product, and storing the food product at a temperature of at the most 15° C. until a concentration less than 1 E-1 of Gram-negative bacteria. In a preferred embodiment of the invention, Gram-negative bacteria already present are eliminated. In one embodiment of the invention, the Gram-negative bacteria are Salmonella ssp. The bacteriocin-producing culture may comprise at least one of Lactobacillus curvatus (DSM 18775) and Pediococcus acidilactici (DSM 28307). The invention further relates to a kit for reducing the concentration of Gram-negative bacteria in a food product comprising a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain.

The invention relates to lactobacillus flexus and its application in reducing the content of nitrosamine in air-dried sausage, belonging to the technical field of microorganisms. The object of the present invention is to select a strain of Lactobacillus flexus 2 with the effect of reducing nitrosamines, apply it to air-dried sausage, and investigate the dynamic changes of nitrosamines in the fermentation process. The Lactobacillus flexus 2 described in the present invention is a strain extracted from fermented yogurt and isolated and identified, and is preserved in the General Microbiology Center (CGMCC) of China Microbiological Culture Collection Management Committee, address: No. 1 Beichen West Road, Chaoyang District, Beijing Institute of Microbiology, Chinese Academy of Sciences, the strain preservation number is: CGMCC No.9172, the preservation date is May 16, 2014, and the classification of the strain is named Lactobacillus curvatus. The Lactobacillus flexus 2 provided by the invention can effectively reduce the contents of four nitrosamines, NDEA, NDPA, NDphA and NPIP in air-dried sausage.

The invention discloses a preparation method of original fragrant chopped chilies. The preparation method includes adopts 50% of fresh crushed chilies, 8% of salt, 18% of white wine, 6% of garlic grains, 6% of ginger grains and 12% of water for burdening and then sealing the mixture in a jar for fermentation; at the same time, adding brewer yeast accounting for 2% of the mixture, lactobacillus plantarum accounting for 1% of the mixture and lactobacillus curvatus accounting for 0.4% of the mixture for full fermentation for 30-60 days. Multiple microorganisms can generate ethanol, organic acid and the like during the fermentation process to inhibit continued production of acid gas and growth of coliform bacteria, no sterilization or antiseptic treatment is required, and the shelf life is upto 6 months. In addition, the original fragrant chopped chilies prepared have low salt content, good stability, uniform taste and crispness, brighter color and simple preparation process, thereby being more in line with the human health concept pursed by modern people.

The invention relates to lactobacillus curvatus and an application thereof in reducing nitrosamine content in an air-dried sausage, and belongs to the field of microbial technology. An object of the invention is to investigate dynamic changes of nitrosamine in a fermentation process by applying the lactobacillus curvatus 2 having the effect of reducing nitrosamine in the air-dried sausage. The lactobacillus curvatus 2 described by the invention is a strain extracted, separated and identified from fermented yogurt, is preserved in China General Microbiological Culture Collection Center (CGMCC) on May 16th, 2014 with a preservation number of CGMCC No.9172. The address of the CGMCC is the Institute of Microbiology Chinese Academy of Sciences, NO.1 West Beichen Road, Chaoyang District, Beijing, China. A classification name of the strain is lactobacillus curvatus. The lactobacillus curvatus 2 provided by the invention can reduce the content of four nitrosamines including NDEA, NDPA, NDphA and NPIP in the air-dried sausage effectively.

The present invention relates to lactobacillus curvatus R5 capable of converting metmyoglobin to produce oxymyoglobin, and a new use thereof, and belongs to the technical field of food science / meat science. The lactobacillus curvatus R5 is preserved in the China General Microbiological Culture Collection Center (CGMCC) on June 17, 2013, the preservation number is CGMCC No.7739, and the classification name is Lactobacillus curvatus. With the lactobacillus curvatus R5, brown metmyoglobin can be converted into red oxymyoglobin in a MRS culture medium so as to provide a possible solution approach for replacement of coloration effects of nitrites in meat products in fermentation methods.

The invention belongs to the field of microbiology, and relates to a low-temperature complex bacterial preparation for microbial storage of dry and yellow corn stalks, and application of the preparation to production of a dry and yellow corn stalk feed, which overcome the lack of bacterial preparations for quickly promoting a low-temperature microbial storage process of a dry and yellow corn stalk feed in low-temperature seasons in north China at present. The low-temperature complex bacterial preparation comprises the following components in parts by weight: 15-30 parts of lactobacillus curvatus DSM20010 fermentation broth, 25-50 parts of lactobacillus nodensis JCM14932 fermentation broth, 25-30 parts of lactobacillus sake ATCC15521 fermentation broth and 10-30 parts of lactobacillus pickle DSM19674 fermentation broth. The low-temperature complex bacterial preparation can promote the low-temperature microbial storage process of the dry and yellow corn stalks, and improve the quality and the palatability of the fermented feed.

The invention discloses a Lactobacillus curvatus for producing bacteriocin. The preservation number of the Lactobacillus curvatus is CCTCC M2016540. The bacteriocin produced by the above strain has antibacterial activity on Listeria monocytogenes and Enterococcus faecalis, has very good heat and acid resistance, and can be rapidly hydrolyzed by multiple proteases, so no bacteriocin is residual. A fermentation supernatant of the strain can be directly used as a liquid bacteriocin product, and is dried to obtain a powdery bacteriocin product. The fermentation liquid of the strain undergoes three-step pH adjustment to obtain a pure bacteriocin product. Compared with chemical antiseptics and antibiotics, the bacteriocin produced by the strain, which can be enzymatically hydrolyzed by the proteases, has the advantages of greenness, healthiness, no residual, no side effects and no medicine resistance.

The invention relates to a Cremastrae Pseudobulbus composition and a preparation method and application thereof. The composition consists of the following raw materials (by weight): 80-120 parts of Cremastrae Pseudobulbus extract, 10-20 parts of ocean fish enzymatic hydrolysate, 10-30 parts of green papaya extract, 5-15 parts of lumbricus extract, 5-15 parts of monkshood extract, 10-20 parts of angelica keiskei extract, 5-15 parts of Lactobacillus curvatus, and 50-70 parts of maltodextrin. The invention provides a compound Cremastrae Pseudobulbus and ocean fish peptide composition with relatively simple composition, clear effective components, functions proved by animal experiments and no side effects, and the composition can significantly reduce uric acid and relieve gout.

The present invention discloses anti-helicobacter pylori composition and a preparation method thereof. The anti-helicobacter pylori composition is prepared from the following raw materials: lactobacillus reuteri (DSM17938), kluyveromyces lactis (CGMCC2.1494), lactobacillus delbrueckii subsp. lactis (5B-4), lactobacillus sake (ly1-6), lactobacillus curvatus (ATCC 3329), monascus purpureus (m-4) andastaxanthin microcapsule powder. The composition has various health-care effects of influencing colonization of helicobacter pylori, relieving adverse reactions caused by triple / quadruple therapy, regulating intestinal flora balance of human body and the like.

The invention discloses a microbial deodorant and a preparation method and an application thereof. The microbial deodorant is formed by mixing and fermenting of the following raw materials in percentage by weight: 50-60% of photosynthetic bacteria, 10-20% of actinomycete, 5-15% of aspergillus, 1-5% of yeast, 5-15% of Lactobacillus curvatus, 1-5% of black sugar, 1-5% of white sugar, 0.1-1.0% of seasalt and that balance of auxiliary material. The microbial deodorant provided by the invention can not only rapidly degrade and convert the odor gas molecule generating source through the synergisticaction between the strains, so that the odor gas molecule generating source can eventually become a small molecule substance that is pollution-free to the environment, so as to greatly improve the environmental pollution problem; moreover, the preparation method is simple, the cost is low, and the secondary pollution is not caused, and it has a broad market application prospect.

The invention discloses salt-resistant and low-temperature-resistant lactobacillus curvatus for inhibiting pathogenic bacteria and application of the lactobacillus curvatus in cold-chain repeated freezing and thawing preservation of food. The invention provides lactic acid bacteria (Lactobacillus curvatus QZ2195), the preservation number of the Lactobacillus curvatus QZ2195 is CCTCC NO: M 2021322, and the strain has the following functions: 1) inhibiting pathogenic bacteria under a low temperature condition; 2) inhibiting pathogenic bacteria under repeated freezing and thawing conditions; (3) prolonging the storage period of the frozen product under the conditions of refrigeration, partial freezing or freezing; and 4) prolonging the preservation period of the frozen product under the repeated freezing and thawing condition. The invention finds out a lactic acid bacterium which is resistant to low temperature and high salt, can be used for inhibiting various pathogenic bacteria which are resistant to low temperature or high salt, and can be applied to repeated freezing and thawing of products which are preserved in a cold storage manner, a partial freezing manner or a freezing manner.

The invention belongs to the field of microbiology, and relates to a low-temperature complex bacterial preparation for microbial storage of dry and yellow corn stalks, and application of the preparation to production of a dry and yellow corn stalk feed, which overcome the lack of bacterial preparations for quickly promoting a low-temperature microbial storage process of a dry and yellow corn stalk feed in low-temperature seasons in north China at present. The low-temperature complex bacterial preparation comprises the following components in parts by weight: 15-30 parts of lactobacillus curvatus DSM20010 fermentation broth, 25-50 parts of lactobacillus nodensis JCM14932 fermentation broth, 25-30 parts of lactobacillus sake ATCC15521 fermentation broth and 10-30 parts of lactobacillus pickle DSM19674 fermentation broth. The low-temperature complex bacterial preparation can promote the low-temperature microbial storage process of the dry and yellow corn stalks, and improve the quality and the palatability of the fermented feed.

The invention discloses a Lactobacillus curvatus and an application thereof. The strain is named as Lactobacillus curvatus 5-1, and the preservation number is CGMCC No.12891. The strain has the ability to efficiently degrade purine nucleosides, and can tolerate the acidic environment and bile salt concentration under normal human conditions, and can decompose purine nucleosides in food in the intestinal tract, thereby reducing the absorption of purine nucleosides in the small intestine . Therefore, Lactobacillus curvatus 5‑1 is a good strain for the development of probiotics for the auxiliary treatment of hyperuricemia.

The present disclosure relates to novel Lactobacillus curvatus WIKIM55 isolated from kimchi, and a composition containing the same. The Lactobacillus curvatus WIKIM55 according to the present disclosure is a probiotic having activities of promoting hair growth and can be diversely applied for intestinal regulation and promotion of hair growth in humans or animals.

The invention provides a propionibacterium shermanii feed additive. The Propionibacterium shermanii feed additive is formed through the steps that propionibacterium shermanii, fructus hippophae rhamnoides freeze-dried powder, fructus rosa roxbunghii freeze-dried powder, fructus physali alkekengi.L freeze-dried powder, fructus ribes nigri freeze-dried powder, herba opuntiae strictae freeze-dried powder are blended to be uniform, the balance of carbonized eggshell powder is added to be mixed uniformly, compounding and packaging are conducted, and the propionibacterium shermanii feed additive isprepared: 3000 billion-15000 billion propionibacterium shermanii, 5-50 g of fructus hippophae rhamnoides freeze-dried powder, 5-50 g of fructus rosa roxbunghii freeze-dried powder, 3-30 g of fructus physali alkekengi.L freeze-dried powder, 3-30 g of fructus ribes nigri freeze-dried powder and 50-150 g of herba opuntiae strictae freeze-dried powder and the balance carbonized eggshell powder are added into each 1000g of feed additive. The lactobacillus curvatus feed additive contains clear viable organisms, is beneficial for application and quantitative selection of users, the fructus hippophaerhamnoides freeze-dried powder, the fructus rosa roxbunghii freeze-dried powder, the fructus physali alkekengi.L freeze-dried powder, the fructus ribes nigri freeze-dried powder, the herba opuntiae strictae freeze-dried powder and the carbonized eggshell powder serve as substrates of the additive, not only can the stability, the nutrition and the adsorption of the thalli contained in the additivebe improved, but also the nutrient value of the product is enhanced, animal metabolism is promoted, the engine anti-disease ability is improved, animal growth is promoted, and finally the economic benefits of breeding industry is improved.

The invention relates to a lactobacillus curvatus feed additive. The lactobacillus curvatus feed additive is characterized by being prepared by uniformly mixing, composite packaging lactobacillus acidophilus, hippophae rhamnoides freeze-dried powder, roxburgh rose freeze-dried powder, Calyx seu Fructus Physalis freeze-dried powder, blackcurrant freeze-dried powder, and cholla root and stem freeze-dried powder as well as the balance of fermented eggshell powder, wherein in every 1000g of feed additive, 3000 billion to 15000 billion of the lactobacillus curvatus, 5 to 50 g of the hippophae rhamnoides freeze-dried powder, 5 to 50 g of the roxburgh rose freeze-dried powder, 3 to 30 g of the Calyx seu Fructus Physalis freeze-dried powder, 3 to 30 g of the blackcurrant freeze-dried powder, 50to 150 g of thecholla root and stem freeze-dried powder and the balance of the fermented eggshell powder are added. The lactobacillus curvatus feed additive is a single lactobacillus curvatus feed additive, and is definite in content of variable count, and favorable for the definite application and quantitative selection of a user. The hippophae rhamnoides, roxburgh rose, Calyx seu Fructus Physalis, blackcurrant, cholla root and stem and the fermented eggshell powder are used as a matrix of the additive, so that not only can the nutritional value of the lactobacillus curvatus additive be increased, but also the metabolism of the animal can be promoted, the disease resistance of the body can be improved, the growth of the animal can be promoted, and finally the economic benefit of the breeding industry can be improved.

The invention discloses a feed additive for promoting livestock growth and a preparation method and application thereof. The feed additive comprises an animal bifidobacterium inoculant, a lactobacillus curvatus inoculant and a bacillus cereus inoculant. The invention further discloses the preparation method of the feed additive. The preparation method comprises the steps that (1) the animal bifidobacterium inoculant, the lactobacillus curvatus inoculant and the bacillus cereus inoculant are blended with auxiliary materials, and an animal bifidobacterium inoculant premixing agent, a lactobacillus curvatus inoculant premixing agent and a bacillus cereus inoculant premixing agent are obtained through preparation; and (2) the inoculant premixing agents are blended uniformly, so that the feed additive is obtained. The feed additive is free of antibiotics, simple in manufacturing process, extensive in raw material source, low in cost, economical, practical, and free of residue or toxic and side effects; the livestock food consumption can be effectively increased, and the daily weight gain can be obviously increased; and the livestock intestinal flora can be effectively adjusted to be balanced, the livestock immunity can be remarkably enhanced, and the disease resistance is improved.

The present invention relates to a method of reducing the concentration of Gram-negative bacteria in a food product, the method comprising adding a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain to a food product, ripening the food product, and storing the food product at a temperature of at the most 15° C. until a concentration less than 1 E-1 of Gram-negative bacteria. In a preferred embodiment of the invention, Gram-negative bacteria already present are eliminated. In one embodiment of the invention, the Gram-negative bacteria are Salmonella ssp. The bacteriocin-producing culture may comprise at least one of Lactobacillus curvatus (DSM 18775) and Pediococcus acidilactici (DSM 28307). The invention further relates to a kit for reducing the concentration of Gram-negative bacteria in a food product comprising a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain.