TWI784210B - Composition and vaginal cleaning composition for inhibiting of vaginal pathogens and uses thereof - Google Patents

Abstract

A composition for inhibiting of vaginal pathogens includes postbiotics obtained by fermenting Lactobacillus salivarius subsp. salicinius AP-32, Lactobacillus rhamnosus F-1, Lactobacillus rhamnosus GL-165, Bifidobacterium animalis subsp. lactis CP-9, Bifidobacterium bifidum Bf-688, Bifidobacterium breve Bv-889 or a combination with Streptococcus thermophilus thereof in a medium including at least one of milk, milk powder and casein. The postbiotics can be used for inhibiting of vaginal pathogens and is used in a form of food, pharmaceutical and vaginal cleaning compositions.

Description

Composition for inhibiting vaginitis pathogenic bacteria, vaginal cleansing composition and use thereof

The present invention relates to a composition, a vaginal cleansing composition and its use, in particular to a composition for inhibiting vaginitis pathogenic bacteria, a vaginal cleansing composition and its use.

There are extensive studies on probiotics for human health. Generally speaking, strains that have special effects on human health are called functional probiotics (Guidelines for the evaluation of probiotics in food; Report of joint FAO/WHO working group on drafting guidelines for the evaluation of probiotics in food; London Ontario, Canada April 30 and May 1, 2002: 1-7). The special effects of common functional probiotics include adjusting gastrointestinal function, regulating immunity, and even anti-inflammatory response. It should be noted that the special efficacy of the above-mentioned functional probiotics lies in the specificity of strains rather than species, that is, even the same strain may have different effects if they are different strains. effect, or even have the opposite effect.

Some studies have pointed out that modern women have more than 50% chance of developing urinary tract or vaginal infection. Lower genital tract symptoms such as dysuria, itching, and discharge are common in women presenting to the clinic. The most common cause is vulvovaginal infection, and there are three common causes of vulvovaginal infection in women of childbearing age: Candida vaginosis, bacterial vaginosis, and trichomoniasis, the first two of which are caused by microorganisms. The vagina communicates with the outside world and is close to the anus where there are many potential pathogenic bacteria. Therefore, there are many opportunities for pathogenic bacteria to invade. Therefore, the human body has a defense system to prevent excessive proliferation of pathogenic bacteria.

The defense system of the vagina is primarily based on an acidic environment with a pH below 4.5. The acidic environment is not conducive to the proliferation of potential pathogenic bacteria, but it is an ideal environment for acidophilic bacilli, so that acidophilic bacillus can continue to produce acid and maintain a healthy state. However, if the activity of acidic bacteria is reduced, such as the use of broad-acting antibiotics, the pH of the vagina will increase, leading to the proliferation of pathogenic bacteria and infection.

In view of this, the development of products with the efficacy of inhibiting vaginal pathogenic bacteria is the goal that needs to be worked hard at present.

The invention provides a composition for inhibiting vaginitis pathogenic bacteria, which has a fermented product obtained by co-fermenting lactic acid bacteria strains and Streptococcus thermophilus in a medium containing at least one of milk, milk powder and casein. The fermented product of the lactic acid bacteria strain can inhibit the growth of vaginitis pathogenic bacteria, and exists in the form of food composition, medicine and vagina cleaning composition.

The composition for inhibiting vaginitis pathogenic bacteria according to one embodiment of the present invention comprises lactic acid bacteria fermented product and excipients, diluents or carriers. The lactic acid bacteria fermented product is obtained by fermenting isolated lactic acid bacteria strains and Streptococcus thermophilus together with a culture medium containing at least one of milk, milk powder and casein, wherein the lactic acid bacteria strains include Lactobacillus salivarius with registration number BCRC910437 ( Lactobacillus salivarius subsp. salicinius ) AP-32 strain, deposit number BCRC910469 Lactobacillus rhamnosus ( Lactobacillus rhamnosus ) F-1 strain, deposit number BCRC910647 rhamnosus Lactobacillus ( Lactobacillus rhamnosus ) GL-165 strain, deposit Bifidobacterium animalis subsp. lactis CP-9 strain numbered BCRC910645, Bifidobacterium bifidum Bf-688 strain numbered BCRC910902, and short bifidobacterium strain numbered BCRC910844 Bacillus ( Bifidobacterium breve ) Bv-889 strain. The above-mentioned lactic acid bacteria strains are deposited in the Institute of Food Industry Development, an incorporated foundation.

Another embodiment of the vaginal cleansing composition of the present invention comprises lactic acid bacteria fermented product and physiologically acceptable excipients, diluents or carriers. The lactic acid bacteria fermented product is obtained by fermenting the culture medium containing at least one of milk, milk powder and casein with the isolated lactic acid bacteria strain and Streptococcus thermophilus, wherein the lactic acid bacteria strain includes Lactobacillus salivarius with registration number BCRC910437 AP-32 strain, Lactobacillus rhamnosus F-1 strain with deposit number BCRC910469, Lactobacillus rhamnosus GL-165 strain with deposit number BCRC910647, Bifidobacterium animalis subsp. lactis CP-9 with deposit number BCRC910645 The bacterial strain, the Bifidobacterium bifidum Bf-688 strain with the registration number BCRC910902 and the Bifidobacterium breve Bv-889 strain with the registration number BCRC910844. The above-mentioned lactic acid bacteria strains are deposited in the Institute of Food Industry Development, an incorporated foundation.

Another embodiment of the present invention is the use of the fermented lactic acid bacteria in the preparation of a food composition or pharmaceutical composition for inhibiting vaginitis pathogenic bacteria, wherein the composition containing the fermented lactic acid bacteria includes the fermented lactic acid bacteria and an excipient, diluent or carrier. The lactic acid bacteria fermented product is obtained by fermenting the culture medium containing at least one of milk, milk powder and casein with the isolated lactic acid bacteria strain and Streptococcus thermophilus, wherein the lactic acid bacteria strain includes Lactobacillus salivarius with registration number BCRC910437 AP-32 strain, Lactobacillus rhamnosus F-1 strain with deposit number BCRC910469, Lactobacillus rhamnosus GL-165 strain with deposit number BCRC910647, Bifidobacterium animalis subsp. lactis CP-9 with deposit number BCRC910645 The bacterial strain, the Bifidobacterium bifidum Bf-688 strain with the registration number BCRC910902 and the Bifidobacterium breve Bv-889 strain with the registration number BCRC910844. The above-mentioned lactic acid bacteria strains are deposited in the Institute of Food Industry Development, an incorporated foundation.

The following is a detailed description of the specific embodiments with the attached drawings, and it will be easier to understand the purpose, technical content, characteristics and effects of the present invention.

Figure 1 shows the results of inhibition of vaginitis pathogenic bacteria by various lactic acid bacteria metabolites of the present invention.

Figure 2 shows the results of inhibition of vaginitis pathogenic bacteria by various lactic acid bacteria metabolites of the present invention.

Figure 3 shows the results of the fermentation product of the mixed lactic acid bacteria strains of the present invention inhibiting vaginitis pathogenic bacteria.

Figure 4 shows a bar graph showing the results of the mixed fermentation product of the lactic acid bacteria strains of the present invention inhibiting vaginitis pathogenic bacteria.

Fig. 5 shows a bar graph showing the results of different concentrations of fermented product gels of the present invention inhibiting vaginitis pathogenic bacteria.

Various embodiments of the present invention will be described in detail below and illustrated with accompanying drawings. In addition to these detailed descriptions, the present invention can also be widely implemented in other embodiments, any easy replacement, modification, and equivalent changes of any of the embodiments are included in the scope of the present invention, and the scope of the patent application is allow. In the description of the specification, many specific details are provided in order to enable readers to have a more complete understanding of the present invention; however, the present invention may still be practiced under the premise of omitting some or all of the specific details. Furthermore, well-known steps or elements have not been described in detail in order to avoid unnecessarily limiting the invention. The same or similar elements in the drawings will be denoted by the same or similar symbols. It should be noted that the drawings are for illustrative purposes only, and do not represent the actual size or quantity of components, and some details may not be fully drawn in order to simplify the drawings.

The freeze-dried cultures of the lactic acid bacteria strains described in the present invention have been deposited in the Food Industry Development Research Institute, whose address is No. 331 Food Road, Hsinchu City. The details of deposit are shown in Table 1:

The fermented products of the stored lactic acid bacteria strains listed in Table 1 were found to have the active effect of inhibiting vaginitis pathogenic bacteria. Therefore, the fermented products of the deposited lactic acid bacteria strains listed in Table 1 can be used to inhibit vaginitis pathogenic bacteria.

In one embodiment, the composition for inhibiting vaginitis pathogenic bacteria of the present invention comprises lactic acid bacteria fermented product and excipients, diluents or carriers. The lactic acid bacteria fermented product is obtained by co-fermenting isolated lactic acid bacteria strains with Streptococcus thermophilus on a culture medium containing milk, milk powder, casein or a combination of the above. The lactic acid bacteria strains can be the Lactobacillus salivarius subsp. salicinius AP-32 strain with the registration number BCRC910437, the Lactobacillus rhamnosus ( Lactobacillus rhamnosus ) F-1 strain with the registration number BCRC910469, and the rhamnosus with the registration number BCRC910647. Lactobacillus rhamnosus GL-165 strain, Bifidobacterium animalis subsp. lactis CP-9 strain with deposit number BCRC910645, Bifidobacterium bifidum with deposit number BCRC910902 Bf-688 strain, Bifidobacterium breve ( Bifidobacterium breve ) Bv-889 strain with deposit number BCRC910844 or a combination of the above lactic acid bacteria strains. The above lactic acid bacteria strains are deposited in the Food Industry Development Institute of the Foundation.

In one embodiment, the excipient, diluent or carrier can be a physiologically acceptable excipient, diluent or carrier, so that the composition of the present invention can be used as a food composition or a vaginal cleansing composition. In one embodiment, the excipient, diluent or carrier can be a pharmaceutically acceptable excipient, diluent or carrier, so that the composition of the present invention can be used as a pharmaceutical composition.

In an embodiment of the food composition, the physiologically acceptable excipient, diluent or carrier can be a food. For example, the food may include but not limited to dairy drinks, tea, coffee, functional drinks or a combination of the above, wherein the dairy drinks may include fermented milk, yogurt, cheese or dairy drink milk powder, etc.

In the embodiment of the pharmaceutical composition, the pharmaceutical composition can be an oral dosage form or an external dosage form. For example, oral dosage forms can be lozenges, capsules, solutions or powders, etc.; external dosage forms can be powders, creams, sprays, gels, solutions, powders or creams, etc.

In an embodiment of the vaginal cleansing composition, the vaginal cleansing composition can be a lozenge, capsule, powder, cream, spray, gel, solution, powder, cream or lotion.

In one embodiment, the fermented product produced by the fermentation of the lactic acid bacteria strain of the present invention may include a deactivated strain or a fermented liquid from which cells have been removed, or its dry powder. For example, the fermentation broth can be fermentation supernatant or whey fermentation broth, etc. In one embodiment, the powder content of the lactic acid bacteria fermented product in the composition for inhibiting vaginitis pathogenic bacteria of the present invention is more than 0.4%; or, the content of the solution of the lactic acid bacteria fermented product is more than 2%.

In one embodiment, the composition for inhibiting vaginitis pathogenic bacteria of the present invention further includes an anti-inflammatory agent or a preservative. For example, the anti-inflammatory agent or antiseptic can be the first compound, the second compound, the third compound, menthol oil, tea tree essential oil, aloe extract, P. chinensis extract, nano-silver or a combination of the above. The first complex contains dipropylene glycol (dipropylene glycol), hydroxyacetophenone (hydroxyacetophenone), caprylyl glycol (caprylyl glycol) and dipotassium glycyrrhizinate (dipotassium glycyrrhizinate), known as activonol-M in the industry. The second complex contains Glycine Soja Seed Extract, Houttuynia Cordata Extract, Scutellaria Baicalensis Root Extract, Melia Azadirachta Leaf Extract , Rehmannia Chinensis Root Extract, Salix Alba Bark Extract, Phellodendron Amurense Bark Extract, o-cymene-5-ol (o-Cymen -5-Ol), Lactobacillus, Pear Juice Ferment Filtrate, Glyceryl Caprylate, Ethylhexylglycerin, PEG-60 Hydrogenated Castor Oil ), glycolic acid (Glycolic Acid), butylene glycol (Butylene Glycol) and water, known as acnebusters in the industry. The third complex contains Zanthoxylum Piperitum Fruit Extract, Pulsatilla Koreana Root Extract and Usnea Barbata Extract, known as EURO-NApre in the industry. In one embodiment, the content of anti-inflammatory agent or preservative is 0.1-8%.

In one embodiment, the composition for inhibiting vaginitis pathogenic bacteria of the present invention further includes a gel. For example, the gelling agent can be natural polydextrose gum, carbomer or a combination of the above. In one embodiment, the content of the gelling agent is 0.2-5%.

In one embodiment, the composition for inhibiting vaginitis pathogenic bacteria of the present invention further includes active ingredients. For example, the active ingredient can be sodium hyaluronate, anti-allergic complex, allantoin or a combination of the above, wherein the anti-allergic complex includes deep ocean water and zucchini seed extract for ocaline XP. In one embodiment, the content of the active ingredient is 0.005-5%.

In one embodiment, the excipient, diluent or carrier comprises sodium hydroxide, triethanolamine, glycerin or a combination thereof, the content of which is 0.05-10%, and pure water is used as a solvent to make up to 100%.

Embodiment 1: Morphology and general properties of the lactic acid bacteria strain of the present invention

According to the 16S rDNA sequence analysis and the API bacterial identification system analysis results, the taxonomic characteristics of the strains were confirmed. The characteristics of the lactic acid bacteria strains of the present invention in morphology and general properties are listed in Table 2 in detail:

Embodiment 2 : the collection of the lactic acid bacteria fermentation product of the present invention

The lactic acid bacteria fermented product of the present invention is a culture medium based on milk, milk powder, casein or a combination of the above, and the isolated Lactobacillus salivarius AP-32 strain, Lactobacillus rhamnosus F-1 strain, rhamnose Lactobacillus GL-165 strain, Bifidobacterium animalis subsp. lactis CP-9 strain, Bifidobacterium bifidum Bf-688 strain, Bifidobacterium breve Bv-889 strain or a combination of the above lactic acid bacteria strains together with Streptococcus thermophilus Fermentation, and then centrifuged to obtain the fermentation broth. It should be noted that Streptococcus thermophilus is used as an auxiliary fermentation, so the specific strain is not further limited. According to requirements, the lactic acid bacteria fermentation broth can be further dried into lactic acid bacteria fermentation product powder.

Embodiment 3 : the analysis of the inhibition vaginitis pathogenic bacteria of lactic acid bacteria of the present invention

The detection method of the ability of lactic acid bacteria to inhibit vaginitis pathogenic bacteria is to refer to the antibacterial method used by Strus et al. published in Candida. Infectious Diseases in Obstetrics and Gynecology, 13(2), 69-75 in 2005. First, Lactobacillus salivarius AP-32 strain, Lactobacillus reuteri GL-104 strain, Lactobacillus paracasei GL-156 strain, Lactobacillus rhamnosus F-1 strain, Smear the above lactic acid bacteria strains individually on the corresponding solid medium And maintain a smear width of 2cm. Streptococcus thermophilus ( Streptococcus thermophilus ) SY-66 strain was used as the negative control group, and the control group (control) was not smeared with lactic acid bacteria. After culturing for 2 days under the corresponding culture conditions of lactic acid bacteria, inject 14mL of the medium for cultivating vaginitis pathogenic bacteria. After the medium solidifies, spread the bacteria liquid of vaginitis pathogenic bacteria evenly on the medium. The tested vaginitis pathogens include Candida albicans , Staphylococcus aureus , Escherichia coli , drug-resistant Staphylococcus aureus ( Methicillin-resistant Staphylococcus aureus , MRSA), B Streptococcus agalactiae ( Group B Streptococcus agalactiae , GBS) and resistant strains of Escherichia coli ( Escherichia coli-ESBL ). The culture medium for smearing vaginitis pathogenic bacteria is cultivated under the corresponding culture conditions of pathogenic bacteria. When the corresponding incubation time was reached, the plate was taken out, and the antibacterial width was measured with a ruler to evaluate the antibacterial ability of the fermented products of lactic acid bacteria. The higher the score, the better the antibacterial ability, and the evaluation criteria are shown in Table 3.

The results of the metabolites of the lactic acid bacteria strains of the present invention inhibiting vaginal pathogenic bacteria are shown in Figure 1 and Figure 2 . From the results in Figure 1 and Figure 2, it can be seen that the metabolites of the lactic acid bacteria strains of the present invention have the activity of inhibiting vaginitis pathogenic bacteria.

Embodiment 4 : the inhibition vaginitis pathogen analysis (1) of the lactic acid bacteria fermented product of the present invention

The detection method of the ability of the lactic acid bacteria fermented product to inhibit vaginitis pathogenic bacteria is as follows. In one embodiment, the culture medium based on milk, milk powder or casein is Lactobacillus salivarius AP-32 strain, mouse Lactobacillus plumsus F-1 strain, GL-165 strain, Bifidobacterium animalis subsp. Fermentation is carried out, and the upper layer of fermentation liquid is taken out after centrifugation.

The lactic acid bacteria fermented liquid of the present invention is used as the solution of vaginitis pathogenic bacteria culture medium powder, and the culture medium prepared with the supernatant liquid not fermented by lactic acid bacteria is used as a control group. After the preparation is completed, it is sterilized and cast into half a petri dish. After the colloid is solidified, pour the colloid containing the control group into the other half of the petri dish. Next, the bacteria solutions of vaginitis pathogenic bacteria (Candida albicans, Staphylococcus aureus, Escherichia coli) were evenly spread on the above-mentioned medium respectively. Cultivate with the culture conditions corresponding to the pathogenic bacteria of vaginitis. After reaching the appropriate culture time, the bacteria plate was taken out, and the bacteriostatic performance of the lactic acid bacteria fermentation liquid of the present invention was compared with that of the control group, the results are shown in Figure 3. From the results in Figure 3, it can be known that the lactic acid bacteria fermentation liquid of the present invention is more effective in inhibiting vaginitis pathogenic bacteria than the control group.

Embodiment 5 : the inhibition vaginitis pathogenic bacteria analysis (two) of lactic acid bacteria fermented product of the present invention

Another detection method for the ability of the lactic acid bacteria fermented product to inhibit vaginitis pathogenic bacteria is as follows. Quantify the culture solution containing 10% of the lactic acid bacteria fermentation solution of the present invention into a 4.9 mL bacteria culture tube, and use the liquid culture medium without lactic acid bacteria fermentation as a control group. Then, the activated vaginitis pathogenic bacteria (Candida albicans, Staphylococcus aureus, Escherichia coli, Staphylococcus aureus drug-resistant strains (MRSA), Streptococcus B (GBS), Escherichia coli drug-resistant strains ( ESBL) bacteria solution 0.1mL to the bacteria culture tube. Cultivate according to the culture conditions of the corresponding vaginitis pathogenic bacteria. After cultivation, it is diluted in an appropriate sequence, and the co-cultivation group and the control group are serially diluted and plated in the solid state corresponding to the vaginitis pathogenic bacteria On the culture medium. Cultivate the above-mentioned bacteria plate in the incubator according to the culture conditions of the corresponding vaginitis pathogenic bacteria. After reaching the corresponding culture time, take out the bacteria plate and count the number of pathogenic bacteria colonies to compare the bacteriostatic rate. The calculation method of the bacteriostatic rate is as follows : Inhibition rate (%)=(1-experimental group/control group)×100%.

The detection results of the lactic acid bacteria fermented product of the present invention inhibiting vaginitis pathogenic bacteria are shown in Figure 4, where the symbol *** indicates a p value <0.001, that is, there is a statistically significant difference. As can be seen from the results in Figure 4, the lactic acid bacteria fermentation liquid of the present invention has a significant inhibitory effect on vaginitis pathogenic bacteria, and the bacteriostatic rate for various vaginitis pathogenic bacteria is above 80%.

Embodiment 6 : the analysis of the inhibition of vaginitis pathogenic bacteria of the lactic acid bacteria fermentation product gel of the present invention

The detection method of the ability of the lactic acid bacteria fermented product gel to inhibit vaginitis pathogenic bacteria is as follows. First, weigh the gel (such as natural dextrose gum, carbomer), active ingredients (such as sodium hyaluronate, Ocaline XP, allantoin) and 50% water in an appropriate proportion and stir until completely dissolved. Then add the lactic acid bacteria fermentation liquid (2%, 5% and 10%) of the present invention, anti-inflammatory agents or preservatives (such as activonol-M, acnebusters, EURO-Napre, menthol oil, tea tree essential oil, aloe extract, left hand extract material, nano silver) and stir to mix evenly. Then add excipients (such as sodium hydroxide, triethanolamine, glycerin) and adjust the pH value to 4.5-6.5, and make up to 100% with pure water, and then stir evenly. The control group only contains gel and does not contain lactic acid bacteria fermentation broth, active ingredients and anti-inflammatory agents/preservatives of the present invention; another control group only contains gels and anti-inflammatory agents/preservatives but does not contain lactic acid bacteria fermentation of the present invention liquid. Take 0.1ml of activated vaginitis pathogenic bacteria (Candida albicans, Staphylococcus aureus, and Escherichia coli with a concentration of 1×10 ⁵ ~9×10 ⁵ CFU/ml) and add them to 2.5g of the experimental gels of each group and mix them. Let stand for 20 minutes after mixing well. Then, add 22.5ml of pure water to dilute 10 times, and then take 0.1ml after dilution in an appropriate sequence to spread on the plate and incubate at 37°C. Finally, the bacteriostatic rate was obtained according to the calculation method of the bacteriostatic rate mentioned above.

The analytical results of the lactic acid bacteria fermented product gel of the present invention for inhibiting vaginitis pathogenic bacteria are shown in Figure 5, wherein the symbol *** indicates that the p value is <0.001, and the symbol ** indicates that the p value is less than 0.01, that is, it has a very significant statistical significance Difference; symbol * means p value <0.05, that is, statistically significant difference. From the results in Figure 5, it can be seen that the control group containing only anti-inflammatory agents/preservatives has statistical significance compared with the control group, but its bacteriostatic rate against vaginal pathogenic bacteria is lower than 75%. And the gel containing 2%, 5% and 10% lactic acid bacteria fermentation liquid of the present invention has significant inhibitory effect on vaginitis pathogenic bacteria, and the bacteriostatic rate reaches more than 90%, wherein the gel containing 5% and 10% lactic acid bacteria fermentation of the present invention The antibacterial rate of liquid gel against various vaginitis pathogenic bacteria is 100%.

Based on the above, the composition of the present invention for inhibiting vaginitis pathogenic bacteria includes lactic acid bacteria fermented products, which are formulated with Lactobacillus salivarius AP-32 strain, rhamnose lactic acid in a medium containing at least one of milk, milk powder, and casein Bacillus F-1 strain, Lactobacillus rhamnosus GL-165 strain, Bifidobacterium animalis subsp. lactis CP-9 strain, Bifidobacterium bifidum Bf-688 strain, Bifidobacterium breve Bv-889 strain or above lactic acid bacteria strains The combination is fermented with Streptococcus thermophilus. The above fermented lactic acid bacteria strains can inhibit the growth of vaginitis pathogenic bacteria, so they can be used to inhibit vaginitis pathogens and exist in the form of food composition, pharmaceutical composition or vaginal cleaning composition. Preferably, the composition for inhibiting vaginitis pathogenic bacteria of the present invention further includes anti-inflammatory agents/preservatives or other active ingredients to further enhance the ability of inhibiting vaginitis pathogenic bacteria.

The above-described embodiments are only to illustrate the technical ideas and characteristics of the present invention, and its purpose is to enable those skilled in this art to understand the content of the present invention and implement it accordingly, and should not limit the patent scope of the present invention. That is to say, all equivalent changes or modifications made according to the spirit disclosed in the present invention should still be covered by the patent scope of the present invention.

【Biological Material Storage】

Taiwan Hsinchu Food Industry Development Institute, July 30, 2009, BCRC910437

Taiwan Hsinchu Food Industry Development Institute, April 8, 2010, BCRC910469

Taiwan Hsinchu Food Industry Development Institute, August 21, 2014, BCRC910647

Taiwan Hsinchu Food Industry Development Institute, August 21, 2014, BCRC910645

Taiwan Hsinchu Food Industry Development Institute, June 12, 2019, BCRC910902

Taiwan Hsinchu Food Industry Development Institute, July 20, 2018, BCRC910844

Claims (8)

A lactic acid bacterium ferment composition used in the preparation of a food composition or a pharmaceutical composition for inhibiting vaginitis pathogenic bacteria, wherein the lactic acid bacterium ferment composition comprises: a lactic acid bacterium ferment, which is a fermented liquid containing deactivated strains or bacteria removed or its dry powder, and it is based on a medium containing at least one of milk, milk powder and casein, and isolated Lactobacillus salivarius subsp. salicinius strain AP-32 (BCRC910437), rhamnolactic acid Lactobacillus rhamnosus F-1 strain (BCRC910469), Lactobacillus rhamnosus GL-165 strain (BCRC910647), Bifidobacterium animalis subsp. lactis CP-9 strain (BCRC910645 ), Bifidobacterium bifidum Bf-688 strain (BCRC910902) and Bifidobacterium breve BV-889 strain (BCRC910844) are obtained by co-fermenting with Streptococcus thermophilus; and excipients, Diluent or carrier; wherein the vaginitis pathogenic bacteria include Candida albicans ( Candida albicans ), Staphylococcus aureus ( Staphylococcus aureus ), Escherichia coli ( Escherichia coli ), Staphylococcus aureus drug-resistant strains ( Methicillin-resistant Staphylococcus aureus , MRSA), B-type Streptococcus ( Group B Streptococcus agalactiae , GBS), or Escherichia coli with drug-resistant strains ( Escherichia coli-ESBL ); wherein the culture solution containing 10% of the fermentation broth was quantified to a 4.9mL culture tube as an experiment group, the culture fluid without lactic acid bacteria fermentation was used as the control group; activated Candida albicans, Staphylococcus aureus, Escherichia coli, Staphylococcus aureus with drug-resistant strains, Streptococcus B, and Escherichia coli with drug resistance Put 0.1mL of the bacteria solution of the strain into the culture tube and cultivate it; count the number of colonies after culture to obtain the bacteriostatic rate, the calculation method of the bacteriostatic rate is as follows: bacteriostatic rate (%)=(1-experimental group/control group) x 100%; the bacteriostatic rate of the fermentation broth to Candida albicans, the Staphylococcus aureus, the Escherichia coli, the Staphylococcus aureus drug-resistant strain, the B-type streptococcus, and the Escherichia coli drug-resistant strain All reached more than 80%. Use of the lactic acid bacteria ferment composition as described in Claim 1 in the preparation of a food composition or pharmaceutical composition for inhibiting vaginitis pathogenic bacteria, wherein the content of the lactic acid bacteria ferment is 0.4-10%. Use of the lactic acid bacteria fermented composition as described in claim 1 in the preparation of a food composition or a pharmaceutical composition for inhibiting vaginitis pathogenic bacteria, wherein the lactic acid bacteria fermented composition further includes an anti-inflammatory agent or a preservative. Use of the lactic acid bacteria fermented composition as described in claim 3 in the preparation of a food composition or a pharmaceutical composition for inhibiting vaginitis pathogenic bacteria, wherein the anti-inflammatory agent or preservative includes the first compound, the third compound, and menthol oil , tea tree essential oil, aloe vera extract, left hand extract, nano silver or a combination of the above, and the content of the anti-inflammatory agent or preservative is 0.1-8%, wherein the first compound contains dipropylene glycol, hydroxyacetophenone , octyl glycol, and dipotassium glycyrrhizinate; and the third complex includes fennel fruit extract, pulsatilla root extract, and moss extract. Use of the lactic acid bacteria fermented composition as described in claim 1 in the preparation of a food composition or a pharmaceutical composition for inhibiting vaginitis pathogenic bacteria, wherein the excipient, diluent or carrier includes a gel. The use of the lactic acid bacteria fermented composition as described in claim 5 in the preparation of a food composition or a pharmaceutical composition for inhibiting vaginitis pathogenic bacteria, wherein the gel contains natural polydextrose gum, Carbomer (Carbomer) or the above combination, and the content of the gelling agent is 0.2-5%. The use of the lactic acid bacteria ferment composition as described in claim 1 in the preparation of a food composition or a pharmaceutical composition for inhibiting vaginitis pathogenic bacteria, wherein the lactic acid bacteria ferment composition further includes sodium hyaluronate, anti-allergic compound substance, allantoin or a combination of the above, and its content is 0.005-5%. The use of the lactic acid bacteria fermented composition as described in claim 1 in the preparation of a food composition or a pharmaceutical composition for inhibiting vaginitis pathogenic bacteria, wherein the excipient, diluent or carrier contains sodium hydroxide, triethanolamine, glycerin or more The combination, its content is 0.05-10%, and the rest is replenished to 100% with pure water.

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