CN111358812A

CN111358812A - Probiotic solid beverage and preparation method thereof

Info

Publication number: CN111358812A
Application number: CN201911191332.1A
Authority: CN
Inventors: 吴婷婷; 喻扬; 郁雪平
Original assignee: Thankcome Biotechnology Suzhou Co ltd
Current assignee: Thankcome Biotechnology Suzhou Co ltd
Priority date: 2019-11-28
Filing date: 2019-11-28
Publication date: 2020-07-03

Abstract

The invention discloses a probiotic solid beverage, which comprises: the components with the following weight percentages: 50% -65% of inulin; 15% -20% of lactitol; 5% -15% of cranberry extract; 5% -15% of lactobacillus plantarum; 5% -15% of lactobacillus acidophilus; 5% -15% of lactobacillus rhamnosus; the probiotic solid beverage can be planted in the reproductive system of a human body, so that beneficial flora in the vagina of a woman is recovered to be normal, a protective barrier is formed on vaginal epithelial cells, and the recurrence rate of gynecological diseases is reduced.

Description

Probiotic solid beverage and preparation method thereof

Technical Field

The invention relates to the technical field of probiotic products, and in particular relates to a probiotic solid beverage and a preparation method thereof.

Background

Most people have bad habits and lack of health care awareness, which makes various diseases entangled. In particular, women have special body structures, so that gynecological diseases become one of the main diseases bothering women. The common gynecological diseases include urinary tract infection, vaginitis, cervicitis, irregular menstruation and the like.

Aiming at the female diseases, the current clinical treatment mode mainly adopts antibiotics for treatment, although the antibiotics can effectively kill harmful bacteria and play a role in treating the diseases, the nonselectivity of antibiotic sterilization can kill a large amount of beneficial bacteria while killing the harmful bacteria, so that the proportion and balance of micro-ecological flora are destroyed, and the recurrence rate of the diseases of many women is extremely high. And too much increase of antibiotics can increase drug resistance of pathogenic bacteria, thus increasing difficulty for subsequent disease treatment.

Therefore, the emergence of a probiotic solid beverage and a preparation method thereof is urgently needed, and the probiotic solid beverage can be planted in the reproductive system of a human body, so that beneficial flora in the vagina of a woman is recovered to be normal, a protective barrier is formed on vaginal epithelial cells, and the recurrence rate of gynecological diseases is reduced.

Disclosure of Invention

In order to solve the technical problems, the invention provides the probiotic solid beverage beneficial to female health and the preparation method thereof.

In order to achieve the purpose, the technical scheme of the invention is as follows:

the probiotic solid beverage comprises the following components in percentage by weight:

50% -65% of inulin;

15% -20% of lactitol;

5% -15% of cranberry extract;

5% -15% of lactobacillus plantarum;

5% -15% of lactobacillus acidophilus;

5-15% of lactobacillus rhamnosus.

According to the probiotic solid beverage and the preparation method thereof provided by the invention, the probiotic solid beverage can be fixedly planted in a human reproductive system, so that beneficial flora in female vagina is recovered to be normal, a protective barrier is formed on vaginal epithelial cells, and the recurrence rate of gynecological diseases is reduced.

On the basis of the technical scheme, the following improvements can be made:

as a preferable scheme, the probiotic solid beverage comprises the following components in percentage by weight:

50% -60% of inulin;

15% -17% of lactitol;

5% -10% of cranberry extract;

5% -10% of lactobacillus plantarum;

5% -10% of lactobacillus acidophilus;

5-10% of lactobacillus rhamnosus.

As a preferable scheme, the probiotic solid beverage is characterized by comprising the following components in percentage by weight:

60% -65% of inulin;

17% -20% of lactitol;

10% -15% of cranberry extract;

10% -15% of lactobacillus plantarum;

10% -15% of lactobacillus acidophilus;

10-15% of lactobacillus rhamnosus.

Preferably, the lactobacillus plantarum PL-15A is a deposit number: CCTCC NO: m2019014.

Preferably, the lactobacillus acidophilus LA-10A is deposited with a deposit number of: CCTCC No: m2019012.

Preferably, the lactobacillus rhamnosus NJ551 is deposited as accession number: CCTCC NO: m2016157.

Preferably, the total content of the lactobacillus plantarum, the lactobacillus acidophilus and the lactobacillus rhamnosus is 115 hundred million cfu/g-125 hundred million cfu/g.

Preferably, the lactobacillus plantarum, lactobacillus acidophilus, lactobacillus rhamnosus all produce lactic acid, hydrogen peroxide, bacteriocins and biosurfactants.

As a preferable scheme, inulin, cranberry extract and lactitol are used as auxiliary materials for improving the survival rate of strains and are applied to the probiotic solid beverage.

As a preferred scheme, the preparation method of the probiotic solid beverage comprises the following steps:

1) weighing inulin, lactitol, cranberry extract, lactobacillus plantarum, lactobacillus acidophilus and lactobacillus rhamnosus as raw materials according to the weight percentage of the components;

2) uniformly mixing the weighed raw materials according to a gradient to obtain a mixture;

3) and (5) subpackaging the uniformly mixed mixture.

Preferably, the probiotic solid beverage is applied to preparation of medicines for treating gynecological diseases.

Preferably, the probiotic solid beverage is applied to preparation of medicines for reducing the recurrence rate of gynecological diseases.

The probiotic solid beverage provided by the invention takes inulin as a main auxiliary material, wherein the inulin is a new resource food and is a high-quality prebiotic, and the inulin not only has a health-care effect, but also has a proliferation effect on dominant flora in human vagina, so that the beneficial flora has a preponderance in the vagina, the growth of harmful bacteria is inhibited, and the formation of toxic substances is reduced.

The cranberry extract is extracted from cranberries, contains a large amount of procyanidins, and can be inconsistent with exogenous coagulants of bacterial cilia, so that bacteria cannot be combined with cell receptors. And the vitamin C, the iron and the antioxidant contained in the cranberry can also prevent cell damage, maintain the health and the vitality of cells, make female skin ruddy and play a role in maintaining beauty and keeping young. The cranberry extract, the inulin and the lactitol are used as auxiliary materials of the probiotic solid beverage, so that the probiotic solid beverage can have a good flavor, and is more acceptable to consumers.

The probiotic solid beverage provided by the invention takes inulin, cranberry extract and lactitol as auxiliary materials, has low water activity, can ensure that the survival rate of strains in the shelf life of the probiotic solid beverage is high, and the survival rate of the total number of lactic acid bacteria is high when the finished product is treated in a constant temperature box at 37 ℃ for 30 days.

The probiotic solid beverage provided by the invention takes lactobacillus plantarum, lactobacillus acidophilus and lactobacillus rhamnosus as effective strains, tests show that the strains survive in an environment with the pH value of 4.0-5.0 and are close to the pH value (3.8-4.0) of female vagina, and the three strains can generate various antibacterial substances such as lactic acid, hydrogen peroxide, bacteriocin, biological surface active substances and the like, and can be planted in the vagina after being taken, so that a protective barrier is formed on vaginal epithelial cells, the generation of urogenital system infectious diseases can be prevented, and drug resistance can not be generated.

The probiotic solid beverage provided by the invention can also generate organic acid to reduce the pH value in the vagina, maintain the slightly acidic environment of the vagina and inhibit the growth of pathogenic bacteria. And the growth and the propagation of beneficial bacteria can generate competition effect with pathogenic bacteria in the vagina, thereby preventing the pathogenic bacteria from over-propagating and further maintaining the health of organisms. Therefore, the probiotic solid beverage treatment replaces the traditional antibiotic therapy treatment, has remarkable effects on treating and preventing gynecological inflammations such as vaginitis, urinary tract infection and the like, does not damage the flora balance of a human body, can adjust the flora balance of the human body, and increases the self resistance of the body.

Drawings

FIG. 1 is a graph of the stress resistance test results of a probiotic solid beverage;

FIG. 2 is a graph showing the results of acid resistance tests of various strains in a probiotic solid beverage.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Unless otherwise specified, the starting materials used in the following examples are commercially available from normal sources.

Preferred embodiments of the present invention will be described in detail below with reference to the accompanying drawings.

In order to achieve the purpose of the invention, as shown in fig. 1-2, the invention provides a probiotic solid beverage (1) which comprises the following components in percentage by weight:

50% of inulin, 15% of lactitol, 10% of cranberry extract, 5% of lactobacillus plantarum, 5% of lactobacillus acidophilus and 5% of lactobacillus rhamnosus, uniformly mixing the components according to the proportion of the components in a gradient manner, and then subpackaging into finished products of 2 g/bar, wherein the content of bacterial powder in the finished products is 120 hundred million/g, and the probiotic solid beverage of the formula is orally taken.

The finished probiotic solid beverage has the following stress resistance test results:

the finished product of the probiotic solid beverage (1) is placed in a 37 ℃ incubator and is tested once every 5 days, and the change of the death rate of the total number of lactic acid bacteria in the finished product within one month is tested, so that the survival rate of the probiotic solid beverage reaches 55 percent after the finished product is treated in the 37 ℃ incubator for one month (see figure 1).

The invention provides a probiotic solid beverage (2) which comprises the following components in percentage by weight: inulin 65%, lactitol 20%, lactobacillus plantarum 15%, lactobacillus acidophilus 15%, and lactobacillus rhamnosus 15%. The components are mixed evenly according to the proportion and then are subpackaged into finished products of 2 g/bar, wherein the content of the bacterial powder in the finished products is 115 hundred million/g, and the probiotic solid beverage with the formula can be taken orally or used externally.

The finished product of the probiotic solid beverage (2) is placed in a 37 ℃ incubator, and is tested once every 5 days, and the change of the death rate of the total number of lactic acid bacteria in the finished product in one month is tested, so that the result shows that the survival rate of the probiotic solid beverage reaches 54 percent after the finished product is treated in the 37 ℃ incubator for one month.

The invention provides a probiotic solid beverage (3) which comprises the following components in percentage by weight: 60% of inulin, 17% of lactitol, 10% of lactobacillus plantarum, 10% of lactobacillus acidophilus and 10% of lactobacillus rhamnosus. The components are mixed evenly according to the proportion and then are subpackaged into finished products of 2 g/bar, wherein the content of the bacterial powder in the finished products is 125 hundred million/g, and the probiotic solid beverage with the formula can be taken orally or used externally.

The finished product of the probiotic solid beverage (3) is placed in a 37 ℃ incubator, and is tested once every 5 days, and the change of the death rate of the total number of lactic acid bacteria in the finished product in one month is tested, so that the result shows that the survival rate of the probiotic solid beverage reaches 53 percent after the finished product is treated in the 37 ℃ incubator for one month.

The acid resistance test result of the effective strain of the probiotic solid beverage is as follows:

the invention provides an active probiotic solid beverage beneficial to female urogenital system health, wherein three effective strains are lactobacillus plantarum, lactobacillus acidophilus and lactobacillus rhamnosus, after the three strains are tested and treated in buffer solutions with pH 3, pH4, pH 5 and pH 7 for 4 hours, 1ml of solution is uniformly mixed and taken, and the total number of lactic acid bacteria of each strain is tested by adopting an injection method, so that the results show that the three strains have poor tolerance to the acid environment with pH 3, the survival rate under the acid environment with pH4 and pH 5 is high, and the three strains are hardly influenced by the acid environment, and the pH of the female vagina is 3.8-4.4, which shows that the three strains can better survive in the female vagina so as to play the roles (see figure 2).

The effect of the finished probiotic solid beverage (1) on the treatment of bacterial vaginitis diseases of human bodies was tested as follows:

a subject: 75 married women with bacterial vaginitis did not take medicines related to the functions of the probiotic solid drink and the antibiotics to be tested for a short time.

The trial method comprises the following steps: 75 subjects are randomly divided into three groups, and the experimental group 1 orally takes the product in the edible probiotic solid beverage (1), wherein the trial period is one month, once a day and one time each time; experiment group 2 product of probiotic solid beverage (1) for external use, finished product of probiotic solid beverage (1) is dissolved in warm water (below 40 ℃) for external use treatment, the mass ratio of the powder component to the warm water component is 1:5, the trial period is one month, once a day, one time each time; experiment group 3 orally administered antibiotics, the trial period was one month, once a day, one tablet each time.

The probiotics solid beverage (1) is used according to two different modes:

the collected subjects are used for one month in two different modes, and after the trial, the using effect is tracked and the result is counted.

The clinical criteria are as follows:

A. and (3) curing: no symptoms of bacterial vaginitis

B. The improvement is as follows: reduction of symptoms of bacterial vaginosis

C. And (4) invalidation: the symptoms of bacterial vaginitis were not improved

D. And (3) relapse: recurrence of symptoms of bacterial vaginitis

The improved results of the treatment of bacterial vaginosis are given in table 1 below:

TABLE 1 treatment of bacterial vaginosis improves outcome

	Cure/human	Improvement/human	Invalid/human	Recurrence/human	Total effective rate	Recurrence rate of disease
							Experimental group 1	19	3	2	2	88％	8％
Experimental group 2	22	2	1	1	96％	4％
							Experimental group 3	16	1	8	4	68％	16％

The table shows that the finished product of the probiotic solid beverage (1) has better curative effect compared with the antibiotic for treating the bacterial vaginitis no matter the finished product is directly taken orally or externally, wherein the probiotic solid beverage is used in an externally-applied mode, the effective rate of treating the bacterial vaginitis is slightly better than that of the probiotic solid beverage taken orally when the probiotic solid beverage (1) is used, and the recurrence rate of the bacterial vaginitis diseases of patients with the bacterial vaginitis is reduced compared with the conventional antibiotic treatment by the probiotic solid beverage (1).

The effect of the finished product of the probiotic solid beverage (1), the finished product of the probiotic solid beverage (2) and the finished product of the probiotic solid beverage (3) on the treatment of urinary tract infection diseases of human bodies is tested as follows:

a subject: 100 married women with bacterial vaginitis had not taken medications related to the function of the probiotic solid drink and antibiotics tested for a short period of time.

The trial method comprises the following steps: randomly dividing 100 subjects into 4 groups, and taking the product in the edible probiotic solid beverage (1) orally by an experimental group 4, wherein the trial period is one month, and the trial period is once a day and one time each time; the experimental group 5 orally takes the product in the edible probiotic solid beverage (2) for one month, one time per day and one tablet at a time, the experimental group 6 orally takes the product in the edible probiotic solid beverage (3) for one month, one time per day and one tablet at a time, the experimental group 7 orally takes the antibiotic for one month, and the experimental group once per day and one tablet at a time.

The probiotics solid beverage (1), the probiotics solid beverage (2) and the probiotics solid beverage (3) are used according to two different modes:

The clinical criteria are as follows:

A. and (3) curing: no symptoms of urinary tract infection

B. The improvement is as follows: reduction of symptoms of urinary tract infection

C. And (4) invalidation: symptoms of urinary tract infection are not improved

D. And (3) relapse: recurrence of symptoms of urinary tract infection

The improved results of treatment of urinary tract infections are given in table 2 below:

TABLE 2 treatment of urinary tract infections to improve outcomes

	Cure/human	Improvement/human	Invalid/human	Recurrence/human	Total effective rate	Recurrence rate of disease
							Experimental group 4	19	2	2	2	84％	8％
Experimental group 5	21	2	1	1	92％	4％
							Experimental group 6	20	1	2	2	92％	8％
Experimental group 7	15	1	8	6	64％	24％

As can be seen from the table 2, the finished product of the probiotic solid beverage has better curative effect in treating urinary tract infection diseases compared with antibiotics, and the recurrence rate of the urinary tract infection diseases of patients with urinary tract infection is reduced compared with the conventional antibiotic treatment.

The effect of the finished product of the probiotic solid beverage (2) on the treatment of bacterial vaginitis diseases of human bodies is tested as follows:

a subject: 75 married women with bacterial vaginitis did not take medicines with functions related to the functions of the probiotic solid beverage to be tested and the functions related to antibiotics in a short time.

The trial method comprises the following steps: 75 subjects are randomly divided into two groups, an experimental group 8 takes the product in the edible probiotic solid beverage (2) orally, and the trial period is one month, once a day and one time each time; experiment group 9 product in the probiotic solid beverage (2) for external use, finished product in the probiotic solid beverage (2) is dissolved in warm water (below 42 ℃) for external treatment, the mass ratio of the powder component to the warm water component is 1:5, the trial period is one month, once a day, one time each time; the experimental group 10 orally administered antibiotics for a trial period of one month, once a day, one tablet at a time.

The probiotics solid beverage (2) is used according to two different modes:

The clinical criteria are as follows:

E. and (3) curing: no symptoms of bacterial vaginitis

F. The improvement is as follows: reduction of symptoms of bacterial vaginosis

G. And (4) invalidation: the symptoms of bacterial vaginitis were not improved

H. And (3) relapse: recurrence of symptoms of bacterial vaginitis

The improved results of the treatment of bacterial vaginosis are given in table 3 below:

TABLE 3 treatment of bacterial vaginosis to improve outcomes

	Cure/human	Improvement/human	Invalid/human	Recurrence/human	Total effective rate	Recurrence rate of disease
							Experimental group 8	18	4	3	2	88％	8％
Experimental group 9	21	2	2	1	92％	4％
							Experimental group 10	16	1	8	5	64％	20％

As can be seen from table 3, the finished product of the probiotic solid beverage (2) has better curative effect than antibiotics for treating bacterial vaginitis no matter the finished product is directly taken orally or externally, wherein the probiotic solid beverage (2) is used in an externally-applied mode, the effective rate of treating the bacterial vaginitis is slightly better than that of the probiotic solid beverage taken orally, and the recurrence rate of the bacterial vaginitis diseases of the patients with the bacterial vaginitis is reduced by the probiotic solid beverage (2) compared with the conventional antibiotics treatment.

The trial method comprises the following steps: 75 subjects are randomly divided into two groups, an experimental group 11 takes the product in the edible probiotic solid beverage (3) orally, and the trial period is one month, once a day and one time each time; experiment group 12 product in the probiotic solid beverage (3) for external use, finished product in the probiotic solid beverage (3) is dissolved in warm water (below 42 ℃) for external treatment, the mass ratio of the powder component to the warm water component is 1:5, the trial period is one month, once a day, one time each time; experimental group 13 orally administered antibiotics for a trial period of one month, once a day, one dose at a time.

The probiotics solid beverage (3) is used according to two different modes:

The clinical criteria are as follows:

I. and (3) curing: no symptoms of bacterial vaginitis

J. The improvement is as follows: reduction of symptoms of bacterial vaginosis

K. And (4) invalidation: the symptoms of bacterial vaginitis were not improved

L, recurrence: recurrence of symptoms of bacterial vaginitis

The improved results of the treatment of bacterial vaginosis are given in table 4 below:

TABLE 4 treatment of bacterial vaginosis improves outcome

	Cure/human	Improvement/human	Invalid/human	Recurrence/human	Total effective rate	Recurrence rate of disease
							Experimental group 11	22	1	2	2	92％	8％
Experimental group 12	20	4	1	1	96％	4％
							Experimental group 13	17	2	6	6	76％	24％

As can be seen from table 4, the finished product of the probiotic solid beverage (3) has better curative effect than antibiotics for treating bacterial vaginitis no matter the finished product is directly taken orally or externally, wherein the probiotic solid beverage (3) is used in an externally-applied mode, the effective rate of treating the bacterial vaginitis is slightly better than that of the probiotic solid beverage taken orally, and the recurrence rate of the bacterial vaginitis diseases of the patients with the bacterial vaginitis is reduced by the probiotic solid beverage (3) compared with the conventional antibiotics treatment.

The probiotic solid beverage beneficial to female health can also generate organic acid to reduce the pH value in the vagina, maintain the slightly acidic environment of the vagina and inhibit the growth of pathogenic bacteria. And the growth and the propagation of beneficial bacteria can generate competition effect with pathogenic bacteria in the vagina, thereby preventing the pathogenic bacteria from over-propagating and further maintaining the health of organisms. Therefore, the probiotic therapy is adopted to replace the traditional antibiotic therapy for treatment, has more remarkable effects on treating and preventing gynecological inflammations such as vaginitis, urinary tract infection and the like, does not damage the flora balance of a human body, can adjust the flora balance of the human body, and increases the self resistance of the body.

1. The gene sequence of Lactobacillus acidophilus LA-10A is as follows:

16srDNA identification information of lactobacillus acidophilus LA-10A

TGCAAGTCGAGCGAGCTGAACCAACAGATTCACTTCGGTG ATGACGTTGGGAACGCGAGCGGCGGATGGGTGAGTAACACGT GGGGAACCTGCCCCATAGTCTGGGATACCACTTGGAAACAGGT GCTAATACCGGATAAGAAAGCAGATCGCATGATCAGCTTATAA AAGGCGGCGTAAGCTGTCGCTATGGGATGGCCCCGCGGTGCAT TAGCTAGTTGGTAGGGTAACGGCCTACCAAGGCAATGATGCAT AGCCGAGTTGAGAGACTGATCGGCCACATTGGGACTGAGACAC GGCCCAAACTCCTACGGGAGGCAGCAGTAGGGAATCTTCCACA ATGGACGAAAGTCTGATGGAGCAACGCCGCGTGAGTGAAGAA GGTTTTCGGATCGTAAAGCTCTGTTGTTGGTGAAGAAGGATAG AGGTAGTAACTGGCCTTTATTTGACGGTAATCAACCAGAAAGT CACGGCTAACTACGTGCCAGCAGCCGCGGTAATACGTAGGTGG CAAGCGTTGTCCGGATTTATTGGGCGTAAAGCGAGCGCAGGCG GAAGAATAAGTCTGATGTGAAAGCCCTCGGCTTAACCGAGGAA CTGCATCGGAAACTGTTTTTCTTGAGTGCAGAAGAGGAGAGTG GAACTCCATGTGTAGCGGTGGAATGCGTAGATATATGGAAGAA CACCAGTGGCGAAGGCGGCTCTCTGGTCTGCAACTGACGCTGA GGCTCGAAAGCATGGGTAGCGAACAGGATTAGATACCCTGGTA GTCCATGCCGTAAACGATGAGTGCTAAGTGTTGGGAGGTTTCC GCCTCTCAGTGCTGCAGCTAACGCATTAAGCACTCCGCCTGGG GAGTACGACCGCAAGGTTGAAACTCAAAGGAATTGACGGGGG CCCGCACAAGCGGTGGAGCATGTGGTTTAATTCGAAGCAACGC GAAGAACCTTACCAGGTCTTGACATCTAGTGCAATCCGTAGAG ATACGGAGTTCCCTTCGGGGACACTAAGACAGGTGGTGCATGG CTGTCGTCAGCTCGTGTCGTGAGATGTTGGGTTAAGTCCCGCAA CGAGCGCAACCCTTGTCATTAGTTGCCAGCATTAAGTTGGGCA CTCTAATGAGACTGCCGGTGACAAACCGGAGGAAGGTGGGGAT GACGTCAAGTCATCATGCCCCTTATGACCTGGGCTACACACGT GCTACAATGGACAGTACAACGAGGAGCAAGCCTGCGAAGGCA AGCGAATCTCTTAAAGCTGTTCTCAGTTCGGACTGCAGTCTGCA ACTCGACTGCACGAAGCTGGAATCGCTAGTAATCGCGGATCAG CACGCCGCGGTGAATACGTTCCCGGGCCTTGTACACACCGCCC GTCACACCATGGGAGTCTGCAATGCCCAAAGCCGGTGGCCTAA CCTTCGGGAAGGAGCCGTCTA

2. The gene sequence of the lactobacillus plantarum PL-15A is as follows:

16srDNA identification information of lactobacillus plantarum PL-15A

CGAACTCTGGTATTGATTGGTGCTTGCATCATGATTTACAT TTGAGTGAGTGGCGAACTGGTGAGTAACACGTGGGAAACCTGC CCAGAAGCGGGGGATAACACCTGGAAACAGATGCTAATACCG CATAACAACTTGGACCGCATGGTCCGAGCTTGAAAGATGGCTT CGGCTATCACTTTTGGATGGTCCCGCGGCGTATTAGCTAGATGG TGGGGTAACGGCTCACCATGGCAATGATACGTAGCCGACCTGA GAGGGTAATCGGCCACATTGGGACTGAGACACGGCCCAAACTC CTACGGGAGGCAGCAGTAGGGAATCTTCCACAATGGACGAAA GTCTGATGGAGCAACGCCGCGTGAGTGAAGAAGGGTTTCGGCT CGTAAAACTCTGTTGTTAAAGAAGAACATATCTGAGAGTAACT GTTCAGGTATTGACGGTATTTAACCAGAAAGCCACGGCTAACT ACGTGCCAGCAGCCGCGGTAATACGTAGGTGGCAAGCGTTGTCCGGATTTATTGGGCGTAAAGCGAGCGCAGGCGGTTTTTTAAGT CTGATGTGAAAGCCTTCGGCTCAACCGAAGAAGTGCATCGGAA ACTGGGAAACTTGAGTGCAGAAGAGGACAGTGGAACTCCATGT GTAGCGGTGAAATGCGTAGATATATGGAAGAACACCAGTGGCG AAGGCGGCTGTCTGGTCTGTAACTGACGCTGAGGCTCGAAAGT ATGGGTAGCAAACAGGATTAGATACCCTGGTAGTCCATACCGT AAACGATGAATGCTAAGTGTTGGAGGGTTTCCGCCCTTCAGTG CTGCAGCTAACGCATTAAGCATTCCGCCTGGGGAGTACGGCCG CAAGGCTGAAACTCAAAGGAATTGACGGGGGCCCGCACAAGC GGTGGAGCATGTGGTTTAATTCGAAGCTACGCGAAGAACCTTA CCAGGTCTTGACATACTATGCAAATCTAAGAGATTAGACGTTC CCTTCGGGGACATGGATACAGGTGGTGCATGGTTGTCGTCAGC TCGTGTCGTGAGATGTTGGGTTAAGTCCCGCAACGAGCGCAAC CCTTATTATCAGTTGCCAGCATTAAGTTGGGCACTCTGGTGAGA CTGCCGGTGACAAACCGGAGGAAGGTGGGGATGACGTCAAAT CATCATGCCCCTTATGACCTGGGCTACACACGTGCTACAATGG ATGGTACAACGAGTTGCGAACTCGCGAGAGTAAGCTAATCTCT TAAAGCCATTCTCAGTTCGGATTGTAGGCTGCAACTCGCCTACA TGAAGTCGGAATCGCTAGTAATCGCGGATCAGCATGCCGCGGTGAATACGTTCCCGGGCCTTGTACACACCGCCCGTCACACCATG AGAGTTTGTAACACCCAAAGTCGGTGGGGTAACCTTTTAGGAA CCAGCC

3. The gene sequence of lactobacillus rhamnosus NJ551 is as follows:

16srDNA identification information of lactobacillus rhamnosus NJ551

TAATTTTGAACGAGTGGCGGACGGGTGAGTAACACGTGGG TAACCTGCCCTTAAGTGGGGGATAACATTTGGAAACAGATGCT AATACCGCATAAATCCAAGAACCGCATGGTTCTTGGCTGAAAG ATGGCGTAAGCTATCGCTTTTGGATGGACCCGCGGCGTATTAG CTAGTTGGTGAGGTAACGGCTCACCAAGGCAATGATACGTAGC CGAACTGAGAGGTTGATCGGCCACATTGGGACTGAGACACGGC CCAAACTCCTACGGGAGGCAGCAGTAGGGAATCTTCCACAATG GACGCAAGTCTGATGGAGCAACGCCGCGTGAGTGAAGAAGGC TTTCGGGTCGTAAAACTCTGTTGTTGGAGAAGAATGGTCGGCA GAGTAACTGTTGTCGGCGTGACGGTATCCAACCAGAAAGCCAC GGCTAACTACGTGCCAGCAGCCGCGGTAATACGTAGGTGGCAA GCGTTATCCGGATTTATTGGGCGTAAAGCGAGCGCAGGCGGTTTTTTAAGTCTGATGTGAAAGCCCTCGGCTTAACCGAGGAAGTG CATCGGAAACTGGGAAACTTGAGTGCAGAAGAGGACAGTGGA ACTCCATGTGTAGCGGTGAAATGCGTAGATATATGGAAGAACA CCAGTGGCGAAGGCGGCTGTCTGGTCTGTAACTGACGCTGAGG CTCGAAAGCATGGGTAGCGAACAGGATTAGATACCCTGGTAGT CCATGCCGTAAACGATGAATGCTAGGTGTTGGAGGGTTTCCGC CCTTCAGTGCCGCAGCTAACGCATTAAGCATTCCGCCTGGGGA GTACGACCGCAAGGTTGAAACTCAAAGGAATTGACGGGGGCCC GCACAAGCGGTGGAGCATGTGGTTTAATTCGAAGCAACGCGAA GAACCTTACCAGGTCTTGACATCTTTTGATCACCTGAGAGATCA GGTTTCCCCTTCGGGGGCAAAATGACAGGTGGTGCATGGTTGT CGTCAGCTCGTGTCGTGAGATGTTGGGTTAAGTCCCGCAACGA GCGCAACCCTTATGACTAGTTGCCAGCATTTAGTTGGGCACTCT AGTAAGACTGCCGGTGACAAACCGGAGGAAGGTGGGGATGAC GTCAAATCATCATGCCCCTTATGACCTGGGCTACACACGTGCTA CAATGGATGGTACAACGAGTTGCGAGACCGCGAGGTCAAGCTA ATCTCTTAAAGCCATTCTCAGTTCGGACTGTAGGCTGCAACTCG CCTACACGAAGTCGGAATCGCTAGTAATCGCGGATCAGCACGC CGCGGTGAATACGTTCCCGGGCCTTGTACACACCGCCCGTCACACCATGAGAGTTTGTAACACCCGAAGCCGGTGGCGTAACCCTT TTAGGGAGCGAGCC

The above is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, many variations and modifications can be made without departing from the inventive concept of the present invention, which falls into the protection scope of the present invention.

Lactobacillus acidophilus LA-10A and Bacillus acidophilus LA-10A, wherein the preservation numbers are CCTCCNO: m2019012, which is preserved in China center for type culture Collection, Wuhan university, Wuhan City, with a preservation date of 1 month and 4 days in 2019.

Lactobacillus rhamnosus NJ551, accession number: CCTCC NO: m2016157, deposited at the China center for type culture Collection, Wuhan university, Wuhan, the accession date 2016, 3 months and 29 days.

Lactobacillus plantarum PL-15A, accession number: CCTCC NO: m2019014, which is preserved in China center for type culture Collection, Wuhan university, Wuhan City, with a preservation date of 1 month and 4 days in 2019.

Sequence listing

<110> Shanenkang Biotechnology (Suzhou) Co., Ltd

<120> probiotic solid beverage and preparation method thereof

<130> 16srDNA of Lactobacillus plantarum PL-15A of Lactobacillus acidophilus LA-10A 16srDNA of Lactobacillus rhamnosus NJ551

<160>3

<170>SIPOSequenceListing 1.0

<210>1

<211>1435

<212>DNA

<213>Lactobacillus acidophilus

<220>

<221>misc_feature

<222>(1)..(1435)

<400>1

tgcaagtcga gcgagctgaa ccaacagatt cacttcggtg atgacgttgg gaacgcgagc 60

ggcggatggg tgagtaacac gtggggaacc tgccccatag tctgggatac cacttggaaa 120

caggtgctaa taccggataa gaaagcagat cgcatgatca gcttataaaa ggcggcgtaa 180

gctgtcgcta tgggatggcc ccgcggtgca ttagctagtt ggtagggtaa cggcctacca 240

aggcaatgat gcatagccga gttgagagac tgatcggcca cattgggact gagacacggc 300

ccaaactcct acgggaggca gcagtaggga atcttccaca atggacgaaa gtctgatgga 360

gcaacgccgc gtgagtgaag aaggttttcg gatcgtaaag ctctgttgtt ggtgaagaag 420

gatagaggta gtaactggcc tttatttgac ggtaatcaac cagaaagtca cggctaacta 480

cgtgccagca gccgcggtaa tacgtaggtg gcaagcgttg tccggattta ttgggcgtaa 540

agcgagcgca ggcggaagaa taagtctgat gtgaaagccc tcggcttaac cgaggaactg 600

catcggaaac tgtttttctt gagtgcagaa gaggagagtg gaactccatg tgtagcggtg 660

gaatgcgtag atatatggaa gaacaccagt ggcgaaggcg gctctctggt ctgcaactga 720

cgctgaggct cgaaagcatg ggtagcgaac aggattagat accctggtag tccatgccgt 780

aaacgatgag tgctaagtgt tgggaggttt ccgcctctca gtgctgcagc taacgcatta 840

agcactccgc ctggggagta cgaccgcaag gttgaaactc aaaggaattg acgggggccc 900

gcacaagcgg tggagcatgt ggtttaattc gaagcaacgc gaagaacctt accaggtctt 960

gacatctagt gcaatccgta gagatacgga gttcccttcg gggacactaa gacaggtggt 1020

gcatggctgt cgtcagctcg tgtcgtgaga tgttgggtta agtcccgcaa cgagcgcaac 1080

ccttgtcatt agttgccagc attaagttgg gcactctaat gagactgccg gtgacaaacc 1140

ggaggaaggt ggggatgacg tcaagtcatc atgcccctta tgacctgggc tacacacgtg 1200

ctacaatgga cagtacaacg aggagcaagc ctgcgaaggc aagcgaatct cttaaagctg 1260

ttctcagttc ggactgcagt ctgcaactcg actgcacgaa gctggaatcg ctagtaatcg 1320

cggatcagca cgccgcggtg aatacgttcc cgggccttgt acacaccgcc cgtcacacca 1380

tgggagtctg caatgcccaa agccggtggc ctaaccttcg ggaaggagcc gtcta 1435

<210>1

<211>1388

<212>DNA

<213>Lactobacillus rhamnosus

<220>

<221>misc_feature

<222>(1)..(1388)

<400>1

taattttgaa cgagtggcgg acgggtgagt aacacgtggg taacctgccc ttaagtgggg 60

gataacattt ggaaacagat gctaataccg cataaatcca agaaccgcat ggttcttggc 120

tgaaagatgg cgtaagctat cgcttttgga tggacccgcg gcgtattagc tagttggtga 180

ggtaacggct caccaaggca atgatacgta gccgaactga gaggttgatc ggccacattg 240

ggactgagac acggcccaaa ctcctacggg aggcagcagt agggaatctt ccacaatgga 300

cgcaagtctg atggagcaac gccgcgtgag tgaagaaggc tttcgggtcg taaaactctg 360

ttgttggaga agaatggtcg gcagagtaac tgttgtcggc gtgacggtat ccaaccagaa 420

agccacggct aactacgtgc cagcagccgc ggtaatacgt aggtggcaag cgttatccgg 480

atttattggg cgtaaagcga gcgcaggcgg ttttttaagt ctgatgtgaa agccctcggc 540

ttaaccgagg aagtgcatcg gaaactggga aacttgagtg cagaagagga cagtggaact 600

ccatgtgtag cggtgaaatg cgtagatata tggaagaaca ccagtggcga aggcggctgt 660

ctggtctgta actgacgctg aggctcgaaa gcatgggtag cgaacaggat tagataccct 720

ggtagtccat gccgtaaacg atgaatgcta ggtgttggag ggtttccgcc cttcagtgcc 780

gcagctaacg cattaagcat tccgcctggg gagtacgacc gcaaggttga aactcaaagg 840

aattgacggg ggcccgcaca agcggtggag catgtggttt aattcgaagc aacgcgaaga 900

accttaccag gtcttgacat cttttgatca cctgagagat caggtttccc cttcgggggc 960

aaaatgacag gtggtgcatg gttgtcgtca gctcgtgtcg tgagatgttg ggttaagtcc 1020

cgcaacgagc gcaaccctta tgactagttg ccagcattta gttgggcact ctagtaagac 1080

tgccggtgac aaaccggagg aaggtgggga tgacgtcaaa tcatcatgcc ccttatgacc 1140

tgggctacac acgtgctaca atggatggta caacgagttg cgagaccgcg aggtcaagct 1200

aatctcttaa agccattctc agttcggact gtaggctgca actcgcctac acgaagtcgg 1260

aatcgctagt aatcgcggat cagcacgccg cggtgaatac gttcccgggc cttgtacaca 1320

ccgcccgtca caccatgaga gtttgtaaca cccgaagccg gtggcgtaac ccttttaggg 1380

agcgagcc 1388

<210>1

<211>1422

<212>DNA

<213>Lactobacillus plantarum

<220>

<221>misc_feature

<222>(1)..(1422)

<400>1

cgaactctgg tattgattgg tgcttgcatc atgatttaca tttgagtgag tggcgaactg 60

gtgagtaaca cgtgggaaac ctgcccagaa gcgggggata acacctggaa acagatgcta 120

ataccgcata acaacttgga ccgcatggtc cgagcttgaa agatggcttc ggctatcact 180

tttggatggt cccgcggcgt attagctaga tggtggggta acggctcacc atggcaatga 240

tacgtagccg acctgagagg gtaatcggcc acattgggac tgagacacgg cccaaactcc 300

tacgggaggc agcagtaggg aatcttccac aatggacgaa agtctgatgg agcaacgccg 360

cgtgagtgaa gaagggtttc ggctcgtaaa actctgttgt taaagaagaa catatctgag 420

agtaactgtt caggtattga cggtatttaa ccagaaagcc acggctaact acgtgccagc 480

agccgcggta atacgtaggt ggcaagcgtt gtccggattt attgggcgta aagcgagcgc 540

aggcggtttt ttaagtctga tgtgaaagcc ttcggctcaa ccgaagaagt gcatcggaaa 600

ctgggaaact tgagtgcaga agaggacagt ggaactccat gtgtagcggt gaaatgcgta 660

gatatatgga agaacaccag tggcgaaggc ggctgtctgg tctgtaactg acgctgaggc 720

tcgaaagtat gggtagcaaa caggattaga taccctggta gtccataccg taaacgatga 780

atgctaagtg ttggagggtt tccgcccttc agtgctgcag ctaacgcatt aagcattccg 840

cctggggagt acggccgcaa ggctgaaact caaaggaatt gacgggggcc cgcacaagcg 900

gtggagcatg tggtttaatt cgaagctacg cgaagaacct taccaggtct tgacatacta 960

tgcaaatcta agagattaga cgttcccttc ggggacatgg atacaggtgg tgcatggttg 1020

tcgtcagctc gtgtcgtgag atgttgggtt aagtcccgca acgagcgcaa cccttattat 1080

cagttgccag cattaagttg ggcactctgg tgagactgcc ggtgacaaac cggaggaagg 1140

tggggatgac gtcaaatcat catgcccctt atgacctggg ctacacacgt gctacaatgg 1200

atggtacaac gagttgcgaa ctcgcgagag taagctaatc tcttaaagcc attctcagtt 1260

cggattgtag gctgcaactc gcctacatga agtcggaatc gctagtaatc gcggatcagc 1320

atgccgcggt gaatacgttc ccgggccttg tacacaccgc ccgtcacacc atgagagttt 1380

gtaacaccca aagtcggtgg ggtaaccttt taggaaccag cc 1422

Claims

1. The probiotic solid beverage is characterized by comprising the following components in percentage by weight:

50% -65% of inulin;

15% -20% of lactitol;

5% -15% of cranberry extract;

5% -15% of lactobacillus plantarum;

5% -15% of lactobacillus acidophilus;

5-15% of lactobacillus rhamnosus.

2. The probiotic solid beverage according to claim 1, characterized by comprising the following components in percentage by weight:

50% -60% of inulin;

15% -17% of lactitol;

5% -10% of cranberry extract;

5% -10% of lactobacillus plantarum;

5% -10% of lactobacillus acidophilus;

5-10% of lactobacillus rhamnosus.

3. The probiotic solid beverage according to claim 1, characterized by comprising the following components in percentage by weight:

60% -65% of inulin;

17% -20% of lactitol;

10% -15% of cranberry extract;

10% -15% of lactobacillus plantarum;

10% -15% of lactobacillus acidophilus;

10-15% of lactobacillus rhamnosus.

4. The probiotic solid beverage according to claim 1, characterized in that the lactobacillus plantarum PL-15A is accession number: CCTCC NO: m2019014.

5. The probiotic solid beverage according to claim 1, characterized in that the lactobacillus acidophilus LA-10A is deposited under accession number: CCTCC No: m2019012.

6. The probiotic solid beverage according to claim 1, characterized in that the lactobacillus rhamnosus NJ551 is deposited under accession number: CCTCC NO: m2016157.

7. The probiotic solid beverage according to claim 1, characterized in that the total content of lactobacillus plantarum, lactobacillus acidophilus and lactobacillus rhamnosus is 115-125 hundred million cfu/g.

8. The probiotic solid beverage according to claim 1, characterized in that lactobacillus plantarum, lactobacillus acidophilus, lactobacillus rhamnosus all produce lactic acid, hydrogen peroxide, bacteriocins and biosurfactants.

9. The preparation method of the probiotic solid beverage is characterized by comprising the following steps:

3) and (5) subpackaging the uniformly mixed mixture.

10. Use of a probiotic solid beverage according to any one of claims 1 to 3 for the preparation of a medicament for the treatment of gynaecological diseases.