The present invention belongs to the technical field of beverages, and relates to a probiotic fermented fruit and vegetable puree product. The probiotic fermented fruit and vegetable puree product is obtained by fermenting fruit and vegetable puree with Lactobacillus casei NCU215. The probiotic fermented fruit and vegetable pure provided by the present invention has the following characteristics: the probiotic fermented fruit and vegetable puree may generate a natural mellow sour, effectively remove an astringency in fruit and a wild artemisia flavor in vegetable, and neutralize an unpleasant sour in the fruit; with probiotic fermentation, the present invention may improve a content of amino acid in the fruit and vegetable by 20% or more, generate multiple aromatic substances, improve a flavor substance by 30% or more, and effectively improve a taste and a mouthfeel of the product; the present invention prolongs a shelf life of the product and prevents rot.

The present invention provides a composition for promoting glucolipid metabolism, and a preparation and an application thereof, and relates to the technical field of probiotics. The composition of the present invention includes probiotics and inulin; the probiotics include Bifidobacterium longum, Bifidobacterium breve, Lactobacillus gasseri, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus cripatus, Lactobacillus plantarum, Lactobacillus fermentum, and Lactobacillus casei. In the composition of the present invention, the nine strains synergize with each other, which function as a regulator of glucolipid metabolism, improve sensitivity to insulin receptor in the body, and relieve insulin resistance when reconstituted with inulin. The composition has some effects on improving serum total cholesterol and triglyceride, islet -cell function, and type 2 diabetes mellitus.

The present invention provides a composition for promoting glucolipid metabolism, and a preparation and an application thereof, and relates to the technical field of probiotics. The composition of the present invention includes probiotics and inulin; the probiotics include Bifidobacterium longum, Bifidobacterium breve, Lactobacillus gasseri, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus cripatus, Lactobacillus plantarum, Lactobacillus fermentum, and Lactobacillus casei. In the composition of the present invention, the nine strains synergize with each other, which function as a regulator of glucolipid metabolism, improve sensitivity to insulin receptor in the body, and relieve insulin resistance when reconstituted with inulin. The composition has some effects on improving serum total cholesterol and triglyceride, islet -cell function, and type 2 diabetes mellitus.

The present invention belongs to the technical field of beverages, and relates to a probiotic fermented fruit and vegetable puree composition containing active bacteria and its preparation method. The composition containing active bacteria is obtained by fermenting fruit and vegetable puree with Lactobacillus casei NCU215. The probiotic fermented fruit and vegetable puree has the following characteristics: the probiotic fermented fruit and vegetable puree may generate a natural mellow sour, effectively remove an astringency in fruit and a wild Artemisia flavor in vegetable, and neutralize an unpleasant sour in the fruit; with probiotic fermentation, the present invention may improve a content of amino acid in the fruit and vegetable by 20% or more, generate multiple aromatic substances, improve a flavor substance by 30% or more, and effectively improve a taste and a mouthfeel of the product; the present invention prolongs a shelf life of the product and prevents rot.

The invention relates to self-assembling microparticles comprising a solid matrix and probiotic bacteria, wherein the solid matrix comprises soybean protein and a divalent or trivalent metal, and wherein the probiotic bacteria are distributed throughout the solid matrix; said matrix protects said probiotic bacteria during processing, storage, as well as during transit through the gastrointestinal tract, thus prolonging their lifetime and facilitating release into the intestine and improving their probiotic effect. The present invention also relates to the method for obtaining the self-assembling microparticles and to the products and compositions incorporating them.

Provided are Streptococcus thermophilus for producing -aminobutyric acid and an application thereof. The Streptococcus thermophilus for producing -aminobutyric acid is named Streptococcus thermophilus ST 36 and is preserved in the Institute of Microbiology of the Chinese Academy of Sciences, the preservation number being CGMCC NO. 20676, and the preservation date being 18 Sep. 2020. Also provided are a screening method for Streptococcus thermophilus for producing -aminobutyric acid, a preparation method for a dairy product containing -aminobutyric acid, and a dairy product containing -aminobutyric acid prepared by using the preparation method. The Streptococcus thermophilus for producing -aminobutyric acid has strong -aminobutyric acid synthesis capability and short fermentation time, and the prepared dairy product contains rich -aminobutyric acid.

The present invention belongs to the technical field of beverages, and relates to a probiotic fermented fruit and vegetable puree product. The probiotic fermented fruit and vegetable puree product is obtained by fermenting fruit and vegetable puree with Lactobacillus casei NCU215. The probiotic fermented fruit and vegetable puree provided by the present invention has the following characteristics: the probiotic fermented fruit and vegetable puree may generate a natural mellow sour, effectively remove an astringency in fruit and a wild artemisia flavor in vegetable, and neutralize an unpleasant sour in the fruit; with probiotic fermentation, the present invention may improve a content of amino acid in the fruit and vegetable by 20% or more, generate multiple aromatic substances, improve a flavor substance by 30% or more, and effectively improve a taste and a mouthfeel of the product; the present invention prolongs a shelf life of the product and prevents rot.

A method of fermenting Rosa sterilis var. leioclada includes mixing a Lactobacillus casei strain, a Bifidobacterium longum strain, and a Saccharomyces cerevisiae strain to form a microbial mixture wherein a cell number ratio of the Lactobacillus casei strain, the Bifidobacterium longum strain and the Saccharomyces cerevisiae strain is 0.3-1:0.2-0.9:1-1.8; preparing a fruit sample of Rosa sterilis var. leioclada; and fermenting the fruit sample of Rosa sterilis var. leioclada with the microbial mixture at 22-33 C. for 6-15 days to obtain a fermented juice wherein a total concentration of the Lactobacillus casei strain, the Bifidobacterium longum strain, and the Saccharomyces cerevisiae strain in a mixture solution containing the microbial mixture and the fruit sample of Rosa sterilis var. leioclada is between 1.510.sup.7 and 3.510.sup.7 CFU/mL; and a volumetric percentage of the microbial mixture is 10-25% of a volume of the mixture solution.

An object is to provide a method for producing dried microbial cells with a high viable cell survival rate after long-term storage at a high temperature. A method for producing dried microbial cells that achieves the above-mentioned object is characterized in that microbial cells are suspended in a dispersion medium containing a protective agent, an antioxidant, and a chelating agent, followed by drying.

The invention relates to a dry compositions for lactic acid bacteria and in particular to a dry composition comprising from 10.sup.9 to 10.sup.13 cfu/g of the composition of lactic acid bacteria cells, wherein the composition is characterized by that it also comprises following amounts of protective agents (all amounts of protective agents below are given relative to 1 g of lactic acid bacteria cells in the composition): from 6 to 9 g of trehalose, from 0.1 to 1 g of inulin and from 0.5 to 3 g of hydrolyzed casein, and by that it does not comprise a salt of alginic acid. The composition has an improved storage stability of the cell of interest. Comparison experiments have been made between compositions with and without alginate and it has been found that there is substantially no difference between compositions with or without alginate with regard to stability. Further, the invention relates to a method for preparing a dry lactic acid bacteria composition.