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    Method for preparing an antimicrobial complex strain from kefir
    1.
    发明授权
    Method for preparing an antimicrobial complex strain from kefir 有权

    公开(公告)号：US11712053B2

    公开(公告)日：2023-08-01

    申请号：US17579432

    申请日：2022-01-19

    Applicant: Amy Li ,  Li Wang ,  Youlian Zhao ,  Yuan Li

    Inventor： Jielong Liu

    IPC: A61K35/74 ,  A23L3/3571 ,  A23L19/00 ,  A01N63/20 ,  A23C9/127

    CPC classification number: A23L3/3571 ,  A01N63/20 ,  A23C9/127 ,  A23L19/00 ,  A23V2002/00

    Abstract: The present disclosure relates to a method for preparing an antimicrobial complex strain from kefir, which includes: 1) providing and, optionally filtering, kefir or kefir whey; 2) introducing a fermentable sugar into the kefir or kefir whey, wherein based on the weight of the kefir or kefir whey, at least a saturation amount of said fermentable sugar is used, and allowing curd to gather at the top, so as to form a pre-fermentation composition; and 3) enabling the pre-fermentation composition to ferment until a microbial membrane that is capable of growth develops at the top and a whey liquid forms underneath, and the whey liquid demonstrates antimicrobial activity and has a pH of about 3.0, wherein during the fermentation, if needed, further adding said kefir or kefir whey and/or said fermentable sugar.

    METHOD FOR PREPARING AN ANTIMICROBIAL COMPLEX STRAIN FROM KEFIR
    3.
    发明申请
    METHOD FOR PREPARING AN ANTIMICROBIAL COMPLEX STRAIN FROM KEFIR 有权

    公开(公告)号：US20220232862A1

    公开(公告)日：2022-07-28

    申请号：US17579432

    申请日：2022-01-19

    Applicant: Amy LI ,  Li WANG ,  Youlian ZHAO ,  Yuan LI

    Inventor： Jielong LIU

    IPC: A23L3/3571 ,  A01N63/20 ,  A23C9/127 ,  A23L19/00

    Abstract: The present disclosure relates to a method for preparing an antimicrobial complex strain from kefir, which includes: 1) providing and, optionally filtering, kefir or kefir whey; 2) introducing a fermentable sugar into the kefir or kefir whey, wherein based on the weight of the kefir or kefir whey, at least a saturation amount of said fermentable sugar is used, and allowing curd to gather at the top, so as to form a pre-fermentation composition; and 3) enabling the pre-fermentation composition to ferment until a microbial membrane that is capable of growth develops at the top and a whey liquid forms underneath, and the whey liquid demonstrates antimicrobial activity and has a pH of about 3.0, wherein during the fermentation, if needed, further adding said kefir or kefir whey and/or said fermentable sugar.

    ANTIMICROBIAL STRAIN COMPOSITION AND ITS PREPARATION METHOD
    6.
    发明申请
    ANTIMICROBIAL STRAIN COMPOSITION AND ITS PREPARATION METHOD 审中-公开

    公开(公告)号：US20200222466A1

    公开(公告)日：2020-07-16

    申请号：US16732328

    申请日：2020-01-01

    Applicant: Amy LI ,  Jielong LIU ,  Xia LIU ,  Li WANG

    Inventor： Jielong LIU ,  Xia LIU

    IPC: A61K35/20 ,  A61K31/70 ,  A61K35/747 ,  A61K35/57 ,  A61K36/87 ,  C12Q1/18 ,  A23L3/3463

    Abstract: Here disclosed is a method of preparing an antimicrobial strain composition from milk, a raw egg and a plant part, which includes the following steps: 1) providing a dairy composition comprising milk, a fermentable sugar, and edible starters from each of Lactobacillus, Bifidobacterium and Acetobacter, combining a first aliquot of the dairy composition (part A) with Rhizopus oryzae, Aspergillus niger and/or Aspergillus oryzae, and an edible starter from Saccharomyces, and conducting fermentation so as to enable the part A composition to substantially turn into a milk curd, 3) combining a second aliquot of the dairy composition (part B) with a raw egg, conducting fermentation so that eggshell substantially dissolves into the part B composition, making an opening on an eggshell membrane(s) without substantially affecting the construction of the eggshell membrane(s), and continuing fermentation of the part B composition until appearance of calcium particles on an inner surface of the eggshell membrane(s), 4) combining the part A composition obtained from step 2) and the part B composition obtained from step 3), and introducing thereinto the plant part and a fermentable sugar, so as to form an AB composition wherein casein is located on top of the AB composition, and 5) allowing the AB composition to ferment until a microbial membrane that is capable of growth develops on top of the AB composition and a liquid part forms underneath, and the liquid part is demonstrated anti-mould activity and has a pH≤about 3.0

    Antimicrobial strain composition and its preparation method
    7.
    发明授权
    Antimicrobial strain composition and its preparation method 有权

    公开(公告)号：US10898521B2

    公开(公告)日：2021-01-26

    申请号：US16732328

    申请日：2020-01-01

    Applicant: Amy Li ,  Jielong Liu ,  Xia Liu ,  Li Wang

    Inventor： Jielong Liu ,  Xia Liu

    IPC: A61K35/20 ,  A23L3/3463 ,  A61K31/70 ,  A61K35/57 ,  A61K35/747 ,  A61K36/87 ,  C12Q1/18

    Abstract: Here disclosed is a method of preparing an antimicrobial strain composition from milk, a raw egg and a plant part, which includes the following steps: 1) providing a dairy composition comprising milk, a fermentable sugar, and edible starters from each of Lactobacillus, Bifidobacterium and Acetobacter, combining a first aliquot of the dairy composition (part A) with Rhizopus oryzae, Aspergillus niger and/or Aspergillus oryzae, and an edible starter from Saccharomyces, and conducting fermentation so as to enable the part A composition to substantially turn into a milk curd, 3) combining a second aliquot of the dairy composition (part B) with a raw egg, conducting fermentation so that eggshell substantially dissolves into the part B composition, making an opening on an eggshell membrane(s) without substantially affecting the construction of the eggshell membrane(s), and continuing fermentation of the part B composition until appearance of calcium particles on an inner surface of the eggshell membrane(s), 4) combining the part A composition obtained from step 2) and the part B composition obtained from step 3), and introducing thereinto the plant part and a fermentable sugar, so as to form an AB composition wherein casein is located on top of the AB composition, and 5) allowing the AB composition to ferment until a microbial membrane that is capable of growth develops on top of the AB composition and a liquid part forms underneath, and the liquid part is demonstrated anti-mould activity and has a pH≤about 3.0.

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