PL437734A1 - Probiotic preparation and method of its production - Google Patents

Probiotic preparation and method of its production

Info

Publication number
PL437734A1
PL437734A1 PL437734A PL43773421A PL437734A1 PL 437734 A1 PL437734 A1 PL 437734A1 PL 437734 A PL437734 A PL 437734A PL 43773421 A PL43773421 A PL 43773421A PL 437734 A1 PL437734 A1 PL 437734A1
Authority
PL
Poland
Prior art keywords
range
amount
bacteria
probiotic
lactobacillus
Prior art date
Application number
PL437734A
Other languages
Polish (pl)
Inventor
Józef Żuraw
Izabela Dzwolak
Piotr Jankowski
Rafał Przybylski
Original Assignee
Superior Strefa Józef Żuraw I Wspólnicy Spółka Jawna
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Superior Strefa Józef Żuraw I Wspólnicy Spółka Jawna filed Critical Superior Strefa Józef Żuraw I Wspólnicy Spółka Jawna
Priority to PL437734A priority Critical patent/PL437734A1/en
Publication of PL437734A1 publication Critical patent/PL437734A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66—Microorganisms or materials therefrom
    • A61K35/74—Bacteria
    • A61K35/741—Probiotics
    • A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
    • A61K35/745—Bifidobacteria
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/12—Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
    • A61K35/20—Milk; Whey; Colostrum
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66—Microorganisms or materials therefrom
    • A61K35/74—Bacteria
    • A61K35/741—Probiotics
    • A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
    • A61K35/747—Lactobacilli, e.g. L. acidophilus or L. brevis

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Mycology (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Veterinary Medicine (AREA)
  • Medicinal Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Molecular Biology (AREA)
  • Engineering & Computer Science (AREA)
  • Cell Biology (AREA)
  • Biotechnology (AREA)
  • Biomedical Technology (AREA)
  • Developmental Biology & Embryology (AREA)
  • Immunology (AREA)
  • Virology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Przedmiotem wynalazku jest preparat probiotyczny i sposób jego wytwarzania. Preparat probiotyczny składa się z bakterii probiotycznych, substancji pomocniczych, substancji przeciwzbrylających, aromatyzujących lub barwiących o przeznaczeniu do celów medycznych oraz spożywczych, charakteryzuje on się tym, że w swoim składzie zawiera kompozycję bakterii probiotycznych, którą tworzą szczepy: Lactobacillus paracasei, Bifidobacterium lactis, Lactobacillus rhamnosus, Lactobacillus bulgaricus i Streptococcus thermophilus w ilości od 0,1% do 10,0% wagowych, odtłuszczone mleko w postaci granulatu w ilości od 30,0% do 80,0% wagowych, granulat cukrowy w ilości od 10,0% do 90,0% wagowych, przy czym procentowy udział poszczególnych wybranych szczepów w kompozycji bakterii probiotycznych wynosi: Lactobacillus paracasei w zakresie 5 - 40%, Bifidobacterium lactis w zakresie 5 - 40%, Lactobacillus rhamnosus w zakresie 12 - 40%, Lactobacillus bulgaricus w zakresie 5 - 15%, Streptococcus thermophilus w zakresie 10 - 22%, a ilość bakterii każdego szczepu występującego w kompozycji bakterii probiotycznych wynosi co najmniej 3x10<sup>10</sup> ilości bakterii w jednym gramie.The subject of the invention is a probiotic preparation and a method for its production. The probiotic preparation consists of probiotic bacteria, excipients, anti-caking, flavoring or coloring substances intended for medical and food purposes, it is characterized by the fact that it contains a composition of probiotic bacteria, which is formed by the strains: Lactobacillus paracasei, Bifidobacterium lactis, Lactobacillus rhamnosus, Lactobacillus bulgaricus and Streptococcus thermophilus in the amount of 0.1% to 10.0% by weight, skimmed milk in the form of granules in the amount of 30.0% to 80.0% by weight, sugar granules in the amount of 10.0% to 90.0% by weight, with the percentage share of individual selected strains in the composition of probiotic bacteria being: Lactobacillus paracasei in the range of 5 - 40%, Bifidobacterium lactis in the range of 5 - 40%, Lactobacillus rhamnosus in the range of 12 - 40%, Lactobacillus bulgaricus in the range of 5 - 15%, Streptococcus thermophilus in the range of 10 - 22%, and the amount of bacteria of each strain present in the composition of probiotic bacteria is at least 3x10<sup>10</sup> the amount of bacteria in one gram.

PL437734A 2021-04-28 2021-04-28 Probiotic preparation and method of its production PL437734A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL437734A PL437734A1 (en) 2021-04-28 2021-04-28 Probiotic preparation and method of its production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL437734A PL437734A1 (en) 2021-04-28 2021-04-28 Probiotic preparation and method of its production

Publications (1)

Publication Number Publication Date
PL437734A1 true PL437734A1 (en) 2022-10-31

Family

ID=83852905

Family Applications (1)

Application Number Title Priority Date Filing Date
PL437734A PL437734A1 (en) 2021-04-28 2021-04-28 Probiotic preparation and method of its production

Country Status (1)

Country Link
PL (1) PL437734A1 (en)

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