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Yijunnuo - IOB
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[Product name]Yijunnuo (probiotics & natto solid drink)
[Ingredients]Soybean, tartary buckwheat, turmeric, mulberry leaf, bacillus natto, bacillus coagulans, pediococcus acidilactici, lactobacillus plantarum, lactobacillus paracasei, lactobacillus reuteri, lactobacillus rhamnosus, lactobacillus acidophilus, bifidobacterium animalis, bifidobacterium adolescens, bifidobacterium longum
[[Food production license No.] SC10612011610773
[CAS No. of special strain preserved in the China General Microbiological Culture Collection Center, Institute of Microbiology, Chinese Academy of Sciences]
Bacillus natto (IOB430) CGMCC No. 16024
Bacillus coagulans (IOB502) CGMCC No.1 6025
pediococcus acidilactici (IOB701) CGMCC No.1607 7
lactobacillus plantarum (IOB602) CGMCC No.1602 1
lactobacillus paracasei (IOB413) CGMCC No 16022
lactobacillus reuteri (IOB423) CGMCC No.16023
lactobacillus rhamnosus (IOB820) CGMCC No.1 7522
lactobacillus acidophilus (IOB608) CGMCC No.1 7521
Bifidobacterium animalis (IOB402) CGMCC No.16028
Bifidobacterium adolescens (IOB506) CGMCC No.1 6026
Bifidobacterium longum (IOB515) CGMCC No.16027
[Nutrition Facts]
| Nutrition Facts | ||
| Item | Per100(g) | NRV% |
| Energy | 1871(kJ) | 22% |
| Protein | 25.8(g) | 43% |
| Fat | 12.7(g) | 21% |
| Carbohydrate | 47.7(g) | 16% |
| Sodium | 0(mg) | 0% |
[How to eat]
This product employs phrased solid-state fermentation technology of multiple probiotics to dry, grind, compound and package the fermented soybean, turmeric, tartary buckwheat, mulberry leaves at low-temperature. Multiple probiotics and their metabolites proliferated during fermentation were successfully retained in the product, making the whole product an organic food full of fermentation substrate (probiotics natto), 11 probiotics and their metabolized postbiotics.
① It is fermented with medicine-same food formula to give a better diet experience.
② Proper proportion of multiple strains can leverage different characteristics of probiotics at the maximize.
③ It uses the technology of phrased solid-state fermentation of probiotics to provide postbiotics, including prebiotics, enzymes and a variety of active small molecules.
④ Postbiotics obtained by solid-state fermentation can naturally embed and protect probiotics so that the product has better stability and activity.
⑤ It is suitable for patients suffering from diabetes and gastrointestinal dysfunction.
The phrased solid-state fermentation technology of multiple probiotics refers to the fermentation technology in which a variety of probiotics are included into the substrate — medicine-same food formula — in different phrases based on their characteristics, fermented without free water, and then dried at low temperature to produce probiotics and metabolites-rich organic food.
11 probiotics:
bacillus coagulans, bacillus natto, pediococcus acidilactici, bifidobacterium adolescens, bifidobacterium animalis, bifidobacterium longum, lactobacillus plantarum, lactobacillus reuteri, lactobacillus paracasei, lactobacillus rhamnophilus, lactobacillus acidophilus.
The metabolites of several probiotics were as follows:
Genistein and polypeptide
Health benefits of fermented soybeans:
① Fermented soybeans can reduce the fat content of obese animals and improve glucose tolerance;
② Soybean peptide in fermented soybean food can control type 2 diabetes ;
③ The ingestion of fermented soybean powder can lower the pH of high gastric acid by stabling it in a moderate range, which is helpful to relieve heartburn and stomach burning of patients.
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