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.

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