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.

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.