787 results about "Lactobacillus sp" patented technology

Lactobacillus bacteria having enhanced tolerance to butanols have been isolated. The bacteria are useful for the fermentive production of butanol. New methods for the isolation of butanol tolerant Lactobacillus are also provided.

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 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.

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 discloses a healthcare jujube compound juice beverage by lactic acid fermentation and a preparation method, which is characterized in that based on the volume of 100 L, the beverage comprises 15% to 20% dried jujube with the water content of 5% to 28% and 0.7% to 1% ginger according to the mass ratio, as well as 3% to 5% lactic acid culture medium of lactobacillus acidophilus S1 and balance of drinking water according to the volume ratio with a constant volume; the jujube and the pre-boiling water are boiled and beaten according to the mass-volume ratio of 1 : 4 to 6; the pectinase is added for enzymatic hydrolysis; the ginger is juiced after blanching to obtain the ginger juice; the two are mixed according to the mass ratio of 3 to 5 : 1 with sterilization for 10 minutes under the temperature of 121 DEG C; then inoculated fermentation is conducted after sterilization and cooling of the remixed fermented juice; finally sterilization for 10 to 20 minutes under the temperature of 65 to 85 DEG C is conducted to obtain the product. The healthcare jujube compound juice beverage by lactic acid fermentation has the advantages of being beneficial to dyspepsia and enterogastric disorder patients, enriching blood, replenishing qi, beautifying and removing spot and being suitable for application to every deep processing field of jujube.