Title:
BACTERIA COMBINATION OF YEAST AND LACTIC ACID BACTERIA, CULTIVATION METHOD THEREFOR, AND APPLICATION THEREOF
Document Type and Number:
WIPO Patent Application WO/2023/061098
Kind Code:
A1
Abstract:
Provided is a bacteria combination of yeast and lactic acid bacteria, comprising yeast and lactic acid bacteria. The yeast comprises Candida ethanolica B-JJ1. The lactic acid bacteria comprise at least one of Lactobacillus buchneri B-JR1, Lactobacillus paracasei B-JR2, Lactobacillus zeae B-JR4, Lactobacillus plantarum B-JR5, and Lactobacillus B-JR6. The bacteria combination is obtained by the processes of seed extraction, strain inoculation, optimization of bacteria combination, domestication of bacteria combination, etc. A fermentation product of the provided bacteria combination of yeast and lactic acid bacteria can be used to prepare a biological enzyme preparation, and the prepared biological enzyme preparation can further be used to prepare a natural, healthy, additive-free antiseptic and antistaling agent having high oxidation resistance and capable of maintaining the activity of animal and plant cells.
Inventors:
GENG SHENGLI (CN)
Application Number:
PCT/CN2022/116841
Publication Date:
April 20, 2023
Filing Date:
September 02, 2022
Export Citation:
Assignee:
MINGZHIYUAN HANGZHOU BIOLOGICAL TECH CO LTD (CN)
International Classes:
C12N1/20; A01N1/00; A01N1/02; A01N63/20; A01N63/32; A01P3/00; A23B4/22; A23B7/155; C12N1/16; C12N1/36; C12R1/225; C12R1/245; C12R1/25; C12R1/72
Foreign References:
| CN114456967A | 2022-05-10 | |||
| CN108651604A | 2018-10-16 | |||
| US20160338361A1 | 2016-11-24 | |||
| RU2646109C1 | 2018-03-01 | |||
| CN108522943A | 2018-09-14 |
Other References:
BI WEN－HUI, YAO JIAN; LIU XUE-JUN; CHEN QING-MIN; CHEN YU-HANG; CHENG YUAN-YUAN; YUE FENG-LI: "Application and research progress of microorganism in fruit and vegetable storage", SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY, GAI KAN BIANJIBU , BEIJING, CN, vol. 38, no. 20, 15 October 2017 (2017-10-15), CN , pages 347 - 351, XP093059056, ISSN: 1002-0306, DOI: 10.13386/j.issn1002-0306.2017.20.063
KWOFIE MABEL KYEI, BUKARI NAFISATU, ADEBOYE OLUWASEYI: "Probiotics Potential of Yeast and Lactic Acid Bacteria Fermented Foods and the Impact of Processing: A Review of Indigenous and Continental Food Products", ADVANCES IN MICROBIOLOGY, SCIENTIFIC RESEARCH PUBLISHING, INC., US, vol. 10, no. 09, 1 January 2020 (2020-01-01), US , pages 492 - 507, XP093059059, ISSN: 2165-3402, DOI: 10.4236/aim.2020.109037
KWOFIE MABEL KYEI, BUKARI NAFISATU, ADEBOYE OLUWASEYI: "Probiotics Potential of Yeast and Lactic Acid Bacteria Fermented Foods and the Impact of Processing: A Review of Indigenous and Continental Food Products", ADVANCES IN MICROBIOLOGY, SCIENTIFIC RESEARCH PUBLISHING, INC., US, vol. 10, no. 09, 1 January 2020 (2020-01-01), US , pages 492 - 507, XP093059059, ISSN: 2165-3402, DOI: 10.4236/aim.2020.109037
Attorney, Agent or Firm:
BEIJING BOSHIZHIXIN PATENT AGENCY (GENERAL PARTNERSHIP) (CN)
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