802 results about "Lactobacillus sp" patented technology

The invention discloses a hametz used for fermenting tobacco and applications thereof. The hametz is characterized by comprising three strains of Bacillus subtilis, lactobacillus and microzyme, the viable count ratio of which is 10 to 50: 2 to 30: 2 to 30. The hametz can ferment waste material of the tobacco or the flavor used for producing natural cigarettes by using the tobacco and can be used for tobacco fermentation. The flavor used for the natural cigarettes prepared by the hametz has a velvet fragrance and can remarkably increase the fragrance, reduce the unpurified gas and reduce the thrill as well when the flavor is used in the cigarettes, thus leading the smoke gas to be lingering and smooth. The hametz used for fermenting tobacco leaves can remarkably shorten the alcoholizing time and improve the quality of the tobacco leaves.

A process for preparing high-activity bacterial product used directly to prepare the pickled vegetables includes such steps as respectively culturing three bacteria including lactobacillus plantarum, lactobacillus brevis, etc. in vegetable juice, oscillating culture while dripping NaOH solution to control acidity, centrifugal concentrating, adding freeze-drying protectant, vacuum freeze-drying to obtain their bacterial products, and proportionally mixing them with prepared yeast.

The invention provides a method for preparing germinated brown rice milk beverage by compound lactobacillus fermentation, which comprises the following steps of: preparing four lactobacillus direct-throwing fermentation agents such as lactobacillus rhamnosus, pediococcus acidilactici, streptococcus thermophilus and lactobacillus brevis; then soaking brown rice for 10 hours at 30 DEG C, and germinating for 12 hours at 2 DEG C to prepare germinated brown rice; adding 3 times water into the germinated brown rice, grinding milk by adopting colloid, gelatinizing and saccharifying the milk, adding 150 grams of direct-throwing fermentation agents into each ton of liquid rice milk, and performing standing fermentation for 6 hours at the temperature of between 38 and 40 DEG C; and centrifuging the liquid rice milk at 5,000 revolutions per minute, removing residue, adding xylitol according to the clear liquid volume for blending, filtering the liquid by using a hollow fiber membrane, performing ultrahigh-temperature instantaneous sterilization for 2 seconds at 143 DEG C, and filling the liquid with pillow-type package or tetra package to obtain a finished product.

The invention discloses a method for brewing a fruit wine. The raw materials of the fruit wine comprise the following components by weight percentage: 71wt%-86wt% of fruit crude juice, 9wt%-21wt% of white sand sugar, 4wt%-6wt% of yeast strain amplification culture solution and 1wt%-2wt% of lactobacillus strain amplification culture solution. The technological process of the method comprises the steps as follows: (1) juicing fruits, filtering and adding sulfur dioxide (SO2); (2) clarifying the fruit juice; (3) carrying out the primary fermentation; (4) carrying out the secondary fermentation; (5) clarifying the crude wine; (6) blending; (7) carrying out the cold treatment; and (8) sterilizing and canning. The method has the advantages that the strain amplification culture solution is subjected to the primary fermentation and the secondary fermentation, therefore, the fermentation speed is high, the fermentation time is short, and the fruit wine has good original taste and good stability; and the bentonite-loaded chitosan is adopted to carry out the clarifying treatment and a diatomite filter is used for filtering, thereby the fruit wine has pure original taste; and the 6-second flash sterilization at the high temperature of 105 DEG C is carried out to prolong the shelf life of the fruit wine.

The invention relates to a Chinese wolfberry ferment preparation method, aims to provide Chinese wolfberry ferment prepared by Chinese wolfberry treatment, enzymolysis, glucose reduction fermentation, lactic acid fermentation, ultrasonic low temperature concentration, blending, drying, crushing and other processes, , the method has the advantages of simple process, less addition agent and no residue, by the use of Chinese wolfberry defective products, the active substance content in the Chinese wolfberry ferment product can be promoted, the waste of resources can be reduced, the purposes of the comprehensive utilization of resources and improvement of the product added value can be achieved, and good economic and environmental benefits are obtained.

The invention discloses microbial feed additive used for pigs, and a preparation process thereof; the prescription is as follows: 1 portion of bacillus licheniformis, 1 portion of bacillus subtilis, 2 portions of bifidobacterium, 2 portions of enterococcus faecalis, 2 portions of enterococcus faecium, 1 portion of boas-oppler bacillus, 1 portion of lactobacillus casei, 1 portion of lactobacillus lactis, 1 portion of plant lactobacillus, 1 portion of candida utilis, 1 portion of saccharomyces cerevisiae, 80kg to 100kg of panela, 3kg to 5kg of salt, 5kg to 8kg of vinegar, 3kg to 5kg of lysine, 1kg to 2kg of methionine, and 1000L of pure water; the weight of each portion of strain is 2g to 5g. The preparation process is as follows: strain preparation, nutrient broth preparation, inoculated fermentation and check. The invention reduces the quantity of the used individual strain, and the strain quality is safe and reliable. The production process is simple and feasible, the effect is obvious; therefore, the invention has promotion value.

The invention belongs to the technical field of additives, and particularly discloses a mycotoxin purification agent for feed, a preparation method and an application of the agent. The mycotoxin purification agent contains montmorillonite, bentonite, bacillus and fermentation concentrate thereof, inactivated compound lactobacilli and fermentation concentrate thereof, and yeast cell wall polysaccharides. When the mycotoxin purification agent for feed provided by the invention is adopted, mycotoxin can be adsorbed and degraded simultaneously, mycotoxin in the feed is effectively removed, damages of the mycotoxin to animals are reduced, and incidence rate of gastrointestinal diseases and other diseases is reduced. The mycotoxin purification agent has the characteristics of simple preparation method, wide material source, low price and great market application value in the field of feed additives.

The invention relates to a stirring type cereal sour milk and a method of preparing the same. The cereal sour milk is made through lactobacillus and probiotics ferment by using raw materials with the following weight components: raw fresh milk of 700-875 parts, cereal powder 1-30 parts; additive agent for dairy food of 5-44 parts; lactobacillus strain / functionality probiotics strain of 0.2-0.8 parts; corrective of 48-82 parts; stabilizing thickening agent of 3-10 parts; homogeneous pourable dense quasi-fluid which is the external appearance showing the color of added cereal powder with suspended corresponding cereal powder; the tissue is fine, smooth and uniform and a few whey is allowed to be precipitated; organoleptic attribute, nutritive index, health indicator and content of lactobacillus series of the cereal sour milk are all better than that in the GB2746 cultured milk quality index. The present invention is characterized in that the cereal powder that is formed by pulverizing and swelling processes reserves the nutrient of cereal to the utmost extent and improves the hot water leaching rate and absorption rate of its nutrient components; the technique is more compact and the operation is easy; the production efficiency is high and the consumption human populations of the products are widened; the cereal sour milk is easy to digested and absorbed, and the taste is better.

The present invention is directed to a composition for decomposing a majority of food waste into water and carbon dioxide comprising an effective combination of at least two species of microorganisms chosen from bacillus, lactobacillus, burkholderia, yeast fungus, eumycetes or any combinations thereof. A preferred embodiment comprises a combination of four different species of microbes having DNA sequences that correspond to SEQ ID Nos. 5-8 and which were deposited with the Korean Collection for Type Cultures (KCTC) on Mar. 8, 2007, and designated KCTC11085BP; KCTC11086BP; KCTC11087BP; KCTC11088BP, respectively. Also, presented by this invention is a device and methods for decomposing a majority of food waste into water and carbon dioxide using the microbial compositions presented herein.

The invention provides a lactobacillus plantarum ZJ316 which is separated from excrement of infants and anti-bacterial peptide which is produced by the fermentation of the lactobacillus plantarum ZJ316, namely plantaricin ZJ316, and preparation and application thereof; the plantaricin ZJ316 is a novel lactobacillus anti-bacterial peptide with high efficiency and small molecular; the anti-bacterial peptide has bacteriostatic action of broad spectrum; due to small molecular weight, a lipid bilayer is hard to be crossed so as to form a complex body with small holes to be different from the action mode of nisin; but the anti-bacterial peptide also has sterilizing capacity with high efficiency, is a lantibiotic anti-bacterial peptide with superhigh application and development potential and can be applied to preparing the alternative medicine of feed additives, food preservatives and antibiotic, etc.

The invention relates to a lactobacillus plantarum bacterial strain, an application thereof and pickled vegetable produced by the bacterial strain. The lactobacillus plantarum comes from a Chinese traditional fermentation food, and is a safe strain, phenyllactic acid is generated from the pickled vegetable, so that the lactobacillus plantarum can better perform the probiotic function. The provided pickled vegetable is rich in lactobacillus and phenyllactic acid, the live bacteria amount of lactics is 10<8> cfu / g, the phenyllactic acid content can reach 217mg / kg, and the pickled vegetable has high nutrition value and probiotic function.

Disclosed is a method of reducing the appearance of uneven skin tone comprising topically applying to skin having an uneven skin tone a composition comprising a combination of the following extracts: Lactobacillus ferment extract; Helianthus annus (sunflower) seed extract; Terminalia ferdinandiana (kakadu plum) fruit extract; and Ferula foetida root extract; and dermatologically acceptable vehicle, wherein topical application of the composition reduces the appearance of uneven skin tone.

The present invention relates to microbial fermentation technology, and is especially a kind of compound microbial fermentation preparation and its preparation process and application in treating solid waste produced in raising farm animal. The compound microbial fermentation preparation includes seven kinds of microbes of bacillus, non-spore bearing bacillus, saccharomycete, actinomycete, photosynthetic bacterium, mycelial fungus and lactobacillus; and its preparation process includes primary seed culture, secondary proliferation culture and mixing the single solid fermented microbial preparations in certain proportion. The compound microbial fermentation preparation together with some supplementary material may be added into dewatered animal feces for solid fermentation to produce active microbial fermented product.

The invention relates to pickled paprika prepared by directly adding lactobacillus additives as well as a method of the same, and belongs to the field of biotechnology and food. The pickled paprika is prepared through the following steps: mature paprika is mainly taken as raw materials; auxiliary materials including salt, nutrient substances used for fermenting, chelating agent, citric acid and lactobacillus activation solution are added; and a tank is closed and the raw materials are hermetically fermented after preparation of raw materials, weighing, accommodation of the raw materials in a tank, preparation of material water of lactobacillus activation solution, and injection of the material water of lactobacillus activation solution into the fermentation tank. Since the auxiliary materials with the functions of promoting fermentation, protecting tincture and regulating acidity are added, the method provided by the invention has the advantages that the maturation time of fermentation is remarkably shortened, but also the color, the odor and the flavor of products are better, hardness and brittleness are better and color stability is favorable.

The invention pertains to the field of microbial feed additives and relates to a novel feed additive containing lysozyme, probiotic powder and a carrier and a preparation method thereof, wherein the probiotic powder is bacillus subtillis powder and / or lactobacillus sp. powder and / or saccharomyces cerevisiae powder. The novel feed additive is the first time to add the lysozyme to a probiotic preparation which is then prepared to the novel feed additive. A product has and enhances the advantages of both the microecological preparation and the lysozyme, has better effects than the independently added microecological preparation or the lysozyme and can significantly improve weight increment and the feed conversion rate, the balance of intestinal flora as well as immunity and disease resistance. The novel feed additive has multi-effects of treatment, prevention, health care and immunity strengthening as well as simple preparation technology and is applicable to industrialized application.

The invention discloses a fermented ginger and a manufacturing method thereof; the manufacturing method comprises the following steps that ginger is adopted as raw material, washed, cut into pieces or block, dried and sterilized; probiotic fermenting liquor is accessed into the ginger raw material, heat-preserved and fermented at the temperature of 28 DEG C to 39 DEG C; the used probiotics is lactobacillus, mould or bacillus spp, which can produce cellulase, amylase and protease, etc. and degrade cellulose, starch, protein and other macromolecular substances in the ginger; the invention adopts the probiotics as a zymogenic agent, and due to the existence of the probiotics, the growth of competitor is restrained in the processing, the storage period and the safety of the ginger is improved, the flavor of the ginger is improved, the nutrition of the ginger is strengthened, the bioactivity, the health and the utilization rate of the ginger are improved; the fermented ginger can be used as general seasoning, can also be used as the development of serial health foods with simple manufacturing process and stable result and is suitable for industrial production.

The invention discloses a microorganism concrete brick and a preparation method thereof. The microorganism concrete brick is formed by mixing cement, gravel, sawdust (or straw scraps, scraps of paper, and the like), mixing mixed microorganism with water according to a certain proportion, forming by a mold and then naturally hardening, wherein the mixed microorganism comprises six floras including bacillus, nitrobacteria, photosynthetic bacteria, saccharomycetes, lactobacillus and actinomycetes. The microorganism concrete brick has excellent water quality purifying function, can continuously play roles for a long time, and is widely applicable to purify various water qualities such as rivers, lakes, canal water, swimming pools, fishponds and the like.

The invention discloses a production method of fermented beef jerky. The production method is characterized by comprising the steps of: cutting fresh beef into 3-4cm strips, soaking the strips by a mixing solution of CaCl2, composite phosphate and ginger juice for a whole night, adding glucose and a fermenting agent in the mixture, fermenting for 8 hours and roasting for 12 hours, boiling in boiling water and roasting for 1 hour, and implementing vacuum packaging and high-pressure sterilization to obtain the fermented beef jerky. The production method makes use of the acid production capacity of acid kumiss from natural fermentation and lactobacillus which is excellent in growth property, and is easy to control a fermentation process and short in fermentation cycle; the production method changes conventional processes of boiling twice, frying and the like, so that the deterioration of a later product due to over oxidation in the frying process is avoided and the shelf life is prolonged; and by adding a tendering pickling process and the fermentation process, the fermented beef jerky is unique in flavor, and has soft lactic acid taste and good color, reflects the fermentation property of lactobacillus, is soft and tender in texture, and is applicable to people of all ages.

The invention discloses a liquid seaweed bio-fungus and a preparation process thereof. The liquid seaweed bio-fungus is compounded by the marine bio-fungus and three microbial floras including actinomycetes, lactobacillus and saccharomycetes. The process comprises the following steps: sterilizing the seaweeds at high temperature (over 100 DEG C), soaking, grinding and rubbing the seaweeds to prepare seaweed starch; proportionally mixing the seaweed starch with molasses, various auxiliaries, water and cultured fungus solution, stirring and then fermenting; and finally packaging. The preparation process of the invention is simple and is characterized by low production cost, high concentration and high survival rate. The liquid seaweed bio-fungus prepared by the process has the characteristics of high activity, quick absorption, high economic benefits and good social and environmental benefits.

The invention discloses a method for preparing a probiotic brown lactobacillus beverage product with large amount of bacteria, which comprises the steps of Maillard reaction, probiotic fermentation and post treatment, wherein the probiotic fermentation step comprises: hydrating and sterilizing defatted milk powder or defatted fresh milk, reacting the defatted milk powder or the defatted fresh milk for 2.5 hours at the temperature of between 95 and 98 DEG C till the milky yellow becomes brown at the end point of the reaction, cooling the reaction product to between 37 and 38 DEG C, inoculating the reaction product to a Lactobacillus casei strain, statically fermenting the strain for 48 to 72 hours at the temperature of between 37 and 38 DEG C till the pH reaches 3.8 to 4.0, and cooling the fermentation product to between 2 and 6 DEG C; and the post treatment steps comprises: preparing base solution by using sugar, high fructose corn syrup, pectin and purified water, wherein the weight ratio of the base solution to the probiotic fermentation solution is 1 to 3; and the pH is adjusted to between 3.5 and 3.6; homogenizing the base solution, cooling the base solution to between 2 and 6 DEG C, canning products after passing detection, maturing the products for 4 to 8 hours at the temperature of between 2 and 6 DEG C, and delivery the products from a storage. The number of the living bacteria in the shelf life of the product can reach 1*108 to 1*1,010cfu / ml; and the product has zero fat and super clear mouthfeel, has no viscosity, has high probiotic detection rate, and can effectively keep or recover the intestinal microbial balance.

Belonging to the technical fields of biology and food, the invention relates to a preparation method of an active lactobacillus pickle pickling liquor. The method includes: taking a fermentation pickling solution of pickled pepper, a fermentation pickling solution of pickled capsicum frutescens and cold boiled water as raw material water, subjecting the pickling solutions to rough filtration, and mixing them with the cold boiled water uniformly, then carrying out cooling and high speed centrifugation degerming, and adding a direct vat set lactobacillus starter, thus obtaining the pickling liquor. The method provided in the invention realizes standardized preparation of pickling liquor, ensures the viable count of lactobacilli in the pickling liquor, endows the newly prepared pickling liquor with the flavor of aged pickling liquor and better flavor. At the same time, the use problem of the pickling solutions of pepper and capsicum frutescens is solved, the environmental pollution caused by emission and the potential safety hazard caused by repeated use in the next year can be avoided, so that the biological safety, quality and homogeneity of the product are significantly improved. Further, upgrading and industrial, large-scale and standardized production of traditional active lactobacillus pickles can be realized.

The invention discloses lactobacillus plantarum and application thereof to alfalfa silage. The invention provides application of lactobacillus plantarum ZZU 208 CGMCC No.8990 or a fermentation product thereof or a bacterium suspension thereof or a culture solution thereof as an alfalfa silage additive or to preparation of the alfalfa silage additive. As proved by experiments, lactobacillus ZZU 208 which is separated from a corn silage fodder and is purified can grow and produce acid in an environment of low soluble sugar content, and has high bacteriostatic activity to pathogenic bacterium. In the alfalfa silage, the pH can be effectively lowered, the fiber content is lowered, and crude fat and crude protein content are increased; the lactobacillus plantarum has a potential application value on the aspect of silage additives.

The invention relates to microbial fermentation bait, in particular to a method for producing microbial fermentation bait for sea cucumbers. Soya bean meal, bran, rice bran, soy sauce residue, mussels, algae and sea floating sludge taken as fermentation raw materials, and Saccharomyces cerevisiae, Candida, Bacillus subtillis, lactobacillus and photosynthetic bacteria taken as beneficial microflora are subjected to inoculation at a temperature of between 25 and 30 DEG C for solid fermentation to produce the microbial fermentation bait for sea cucumbers. The method has the characteristics of simple production process, easy operation, wide sources of production raw materials, low cost, easy promotion, short production period, more fermentation products, good product quality, easy application and the like. When applied in sea cucumber culture, the microbial fermentation bait can improve the survival rate and immunity of the sea cucumbers, quicken the growth and development of the sea cucumbers, improve the ecological environment of culture pond water and purify water quality, and is ideal good-quality microbial fermentation bait for the sea cucumbers.

The invention provides a production method and a fermentation apparatus for an active lactobacillus fruit-vegetable beverage base material. The production method includes performing multilevel expansion and fermentation on pickle fermentation liquor, fruit-vegetable thick liquid and cold boiled water according to a ratio to obtain a certain amount of fermentation liquor, and performing lactobacillus water seal anaerobic fermentation on the fermentation liquor, active lactobacillus freeze-dried powder and multi-fruit-vegetable juice compounded through cold processing to produce the active lactobacillus fruit-vegetable beverage base material. Beverages prepared through mixing of the base material and sweet water are sour and sweet, fresh and cool, and rich in content of vitamins, mineral substances and various enzymes; the number of active lactobacillus at initial stage is not less than 5*107cfu / ml; the base material can be stored at normal temperature, and shelf life of the base material is one year. The fermentation apparatus comprises a juice tank, a pulp tank, a heat-insulating water tank, an automatic temperature controller, a T-shaped pipeline filter, a feed and discharge valve, a water seal member and the like. The juice tank is communicated with the pulp tank through the pipeline filter.

The invention relates to a compound microbial inoculum for decomposing straw as well as preparation method and application thereof. The compound microbial inoculum for decomposing straw comprises bacillus subtilis, bacillus megaterium, bacillus pumilus, bacillus cereus, fused lactobacillus, azotobocter chroococcum and saccharomyces cerevisiae. A straw bio-organic fertilizer can be prepared by processing the straw by adopting the microbial inoculum. The invention has easy material obtaining, simple production method; and in addition, the straw bio-organic fertilizer has sufficient organic matter fermentation and good fertilizer efficiency and can generate non-polluted green foods and organic foods and play certain roles in improving the soil quality and protecting the environment.

The invention relates to a skin care composition with moisturizing and anti-oxidation effects, and applications and a preparation method thereof. The composition comprises the following components inparts by weight: 0.01 to 1.0 part by weight of allantoin; 0.01 to 0.5 part by weight of wrapped retinol; 0.1 to 1.0 part by weight of ceratonia siliqua seed extract; 1 to 5 parts by weight of cladosiphon novae-caledoniae extract; 0.01 to 1.0 part by weight of a plant sensitizing agent; 0.01 to 1.0 part by weight of a high-efficiency humectant; 0.01 to 1.0 part by weight of phytoestrogen; 0.01 to 2.0 parts by weight of lactococcus ferment lysate; 0.01 to 2.0 parts by weight of glycosaminoglycan; 0.01 to 0.5 part by weight of carnosine; and 0.1 to 3.0 parts by weight of anti-bloodshot factors. The method utilizes different medicinal mechanisms of different components, and fully exerts the synergistic effect among the components, so that the obtained composition can resist free radicals, inhibit skin inflammation, improve skin immunity and self-repair ability of skin cells, promote collagen and elastic fiber growth, and make skin moisturized, firm, bright and beautiful.

The invention relates to a livestock and poultry excrement microbial deodorizing agent, and a preparation method and an application thereof. The invention discloses a composite biological preparation used in public toilet deodorization. The composite biological preparation comprises a lactobacillus strain which is lactobacillus sp with a collection number of CGMCC NO: 5983, a lactobacillus strain which is streptococcus thermophilus with a collection number of CGMCC NO: 5985, and an orange peel extraction liquid. The invention also discloses the preparation method of the composite biological preparation. The method comprises preparation methods of a liquid composite biological preparation and a solid biological preparation. The invention also discloses a purpose of the composite biological preparation.

The invention relates to a composite starter for sourdough steamed buns. The composite starter is a composition of fermentation strains including saccharomyces cerevisiae, lactobacillus plantarum and lactobacillus brevis, wherein the bacterial number ratio of the saccharomyces cerevisiae to the lactobacillus plantarum to the lactobacillus brevis is (1 to 10): (1 to 5): 1. According to the composite starter for the sourdough steamed buns, which is disclosed by the invention, a strain is separated from the traditional sourdough, and a natural bacterium mixing system of the traditional starter is simulated, thus the traditional unique and abundant flavour can be given to the steamed buns, and the defect of insufficient flavour of the existing starter is made up; and the flavour and taste of the steamed buns can be improved, and the functions of increasing the nutritional value of the steamed buns and prolonging the shelf life of products are further realized due to the existence of lactic acid bacteria. The composite starter disclosed by the invention is simple in production procedures, the microbial inoculum is high in fermentation activity, and the steamed buns are stable in quality.

The invention relates to a kind of Se-enhanced amino acid yoghourt manufacture method and the product hemogenization the mixture of the fresh milk (ewes' milk or remade milk) and the sugar, then high temperature sterilization, cooling down, adding the the Se amino acid transform and the probiotics growth accelerant, then inoculating the Bifidobacterium, Strptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus bulgaricus, fermentation and cool storage. The cfu of the Bifidobacterium, Strptococcus thermophilus, Lactobacillus acidophilus , Lactobacillus bulgaricus will be up to 109 / mL,107 / mL,108 / mL,108 / mLand 108 / mL the Se concentration will be up to 0.1-0.32mg / L, among this, 50% is from the Se-amino acid. Such product is safety and integrated multi-function contained with the yoghourt, probiotics and the organic Se. It will do benefit to our body entironment, anti-pathogeny microorganism. It can enhance the body immunity function and illness resistance.