Patent Publication Number: US-2022228106-A1

Title: Strain of Lactobacillus rhamnosus and Application thereof in Inhibiting Helicobacter pylori

Description:
TECHNICAL FIELD 
     The disclosure relates to a strain of  Lactobacillus rhamnosus  and application thereof in inhibiting  Helicobacter pylori , and belongs to the technical fields of microorganisms and medicine. 
     BACKGROUND 
       Helicobacter pylori  (Hp) is a microaerophilic gram-negative bacterium that colonizes the surface of the gastric mucosa and the duodenum.  Helicobacter pylori  was first discovered by Marshall and Warren, and the two scholars won the 2005 Nobel Prize in Physiology or Medicine.  Helicobacter pylori  is one of the main epidemic pathogens, and its detection rate in the global population has exceeded 50%. The low level of economic development and poor sanitary conditions are the two main factors for the prevalence of  Helicobacter pylori  infection. In developed countries, the infection rate of  Helicobacter pylori  in adults is about 30-40%, and in developing countries, the infection rate of  Helicobacter pylori  in adults is as high as about 80-90%. 
     After infection,  Helicobacter pylori  is generally difficult to clear spontaneously, leading to lifelong infections.  Helicobacter pylori  will disappear automatically unless eradication treatment is performed, or severe intestinal metaplasia occurs in the gastric mucosa and makes it difficult for bacteria to colonize. Studies have shown that long-term infection of  Helicobacter pylori  can cause chronic gastritis and duodenal ulcer, and eventually develop into gastric cancer. Gastrointestinal Symptom Rating Scale (GSRS) is an important indicator for evaluating gastric health symptoms, including 15 symptoms such as abdominal pain, acid reflux, nausea and vomiting, borborygmus, belching, increased defecation, and incomplete defecation. Clinical studies have shown that  Helicobacter pylori  infection is often accompanied by a variety of gastrointestinal symptoms such as belching, nausea, abdominal distension and abdominal discomfort after a meal. These gastrointestinal symptoms greatly affect the patient&#39;s quality of life. Therefore, restoring the changes in gastrointestinal symptoms caused by  Helicobacter pylori  infection is of great significance for improving the daily life of patients. 
     At present, triple or quadruple therapies combined with antibiotics are mainly adopted to remove  Helicobacter pylori  in patients to restore the gastrointestinal symptoms caused by  Helicobacter pylori  infection. However, due to frequent use of antibiotics in the above treatment methods, the drug resistance of  Helicobacter pylori  is likely to increase. In addition, in the process of treating patients with the above treatment methods, patients often have serious adverse reactions (such as abdominal pain, nausea, and diarrhea), resulting in a decrease in the effective rate of treatment, and the treatment effect is often not as good as expected. 
     Therefore, there is still a need for a drug or treatment that will not increase the drug resistance of  Helicobacter pylori , and at the same time, will not cause adverse reactions in patients during the treatment process, so as to improve the clinical treatment effect of  Helicobacter pylori.    
     SUMMARY 
     Technical Problem 
     The technical problem to be solved by the disclosure is to provide a strain of  Lactobacillus rhamnosus  capable of inhibiting  Helicobacter pylori.    
     Technical Solution 
     To solve the above problems, the disclosure provides a strain of  Lactobacillus rhamnosus  CCFM1119. The  Lactobacillus rhamnosus  CCFM1119 is preserved in the Guangdong Microbial Culture Collection Center, the preservation number is GDMCC NO: 61013, and the preservation date is May 6, 2020. 
     The  Lactobacillus rhamnosus  CCFM1119 is derived from fresh feces samples from healthy humans from Kunshan, Jiangsu. The strain was sequenced and analyzed, and the 16S rDNA sequence of the strain is shown in SEQ ID NO. 1. The sequence obtained by sequencing was compared with nucleotide sequences in GeneBank. The result shows that the strain is  Lactobacillus rhamnosus , named  Lactobacillus rhamnosus  CCFM1119. 
     The colony of the  Lactobacillus rhamnosus  CCFM1119 on an MRS solid medium is milky white semi-circular convex, smooth and moist in surface, and neat in edges. 
     The disclosure also provides application of the above  Lactobacillus rhamnosus  CCFM1119 in inhibiting  Helicobacter pylori  not for the purposes of disease diagnosis and treatment. 
     The disclosure further provides a  Helicobacter pylori  inhibitor, containing the above  Lactobacillus rhamnosus  CCFM1119. 
     The disclosure further provides application of the above  Lactobacillus rhamnosus  CCFM1119 in the preparation of a product for preventing and/or treating  Helicobacter pylori  infection. 
     In one example of the disclosure, in the product, a live count of the above  Lactobacillus rhamnosus  CCFM1119 is not less than 5×10 9  CFU/mL or 5×10 9  CFU/g. 
     In one example of the disclosure, the product includes food or medicine. 
     In one example of the disclosure, the medicine contains the above  Lactobacillus rhamnosus  CCFM1119, a drug carrier and/or a pharmaceutical excipient. 
     In one example of the disclosure, the drug carrier includes microcapsules, microspheres, nanoparticles and/or liposomes. 
     In one example of the disclosure, the pharmaceutical excipient includes excipients and/or additives. 
     In one example of the disclosure, the excipients include binders, fillers, disintegrants and/or lubricants. 
     In one example of the disclosure, the additives include solubilizers, co-solvents, latent solvents and/or preservatives. 
     In one example of the disclosure, a preparation of the medicine is powders, granules, capsules, tablets, pills or oral liquids. 
     In one example of the disclosure, the food is a health food; or the food is a dairy product, a bean product, or a fruit and vegetable product produced using a starter containing the above  Lactobacillus rhamnosus  CCFM1119; or the food is a beverage or a snack food containing the above  Lactobacillus rhamnosus  CCFM1119. 
     In one example of the disclosure, the preparation method of the starter is: inoculating the above-mentioned  Lactobacillus rhamnosus  CCFM1119 into the culture medium, and the inoculation amount of the  Lactobacillus rhamnosus  CCFM1119 is: 2-4% of the total mass of the culture medium is inoculated, and culturing the bacteria at 37° C. for 18 h to obtain a culture solution; centrifuging the culture solution to obtain bacterial cells; washing the bacterial cells with physiological saline for 3 times and resuspending the bacterial cells with a freeze-drying protectant to obtain a resuspension; and freeze-drying the resuspension by vacuum freezing to obtain the starter. 
     In one example of the disclosure, a mass ratio of the freeze-drying protectant to the bacterial cells is 2:1. 
     In one example of the disclosure, the freeze-drying protectant contains 130 g/L skimmed milk powder. 
     In one example of the disclosure, the medium contains the following components (calculated as a percentage of the total mass of the medium): 87.7% water, 10% skim milk, 0.5% glucose, 1.5% tryptone, 0.3% yeast extract. 
     In one example of the disclosure, a pH value of the medium is 6.8. 
     The disclosure further provides a product for preventing and/or treating  Helicobacter pylori  infection, the product containing the  Lactobacillus rhamnosus  CCFM1119. 
     In one example of the disclosure, in the product, a live count of the above  Lactobacillus rhamnosus  CCFM1119 is not less than 5×10 9  CFU/mL or 5×10 9  CFU/g. 
     In one example of the disclosure, the product includes food or medicine. 
     In one example of the disclosure, the medicine contains the above  Lactobacillus rhamnosus  CCFM1119, a drug carrier and/or a pharmaceutical excipient. 
     In one example of the disclosure, the drug carrier includes microcapsules, microspheres, nanoparticles and/or liposomes. 
     In one example of the disclosure, the pharmaceutical excipient includes excipients and/or additives. 
     In one example of the disclosure, the excipients include binders, fillers, disintegrants and/or lubricants. 
     In one example of the disclosure, the additives include solubilizers, co-solvents, latent solvents and/or preservatives. 
     In one example of the disclosure, a preparation of the medicine is powders, granules, capsules, tablets, pills or oral liquids. 
     In one example of the disclosure, the food is a health food; or the food is a dairy product, a bean product, or a fruit and vegetable product produced using a starter containing the above  Lactobacillus rhamnosus  CCFM1119; or the food is a beverage or a snack food containing the above  Lactobacillus rhamnosus  CCFM1119. 
     In one example of the disclosure, the preparation method of the starter is: inoculate the above-mentioned  Lactobacillus rhamnosus  CCFM1119 into the culture medium, and the inoculation amount of the  Lactobacillus rhamnosus  CCFM1119 is: 2-4% of the total mass of the culture medium is inoculated, and culturing the bacteria at 37° C. for 18 h to obtain a culture solution; centrifuging the culture solution to obtain bacterial cells; washing the bacterial cells with physiological saline 3 times and resuspending the bacterial cells with a freeze-drying protectant to obtain a resuspension; and freeze-drying the resuspension by vacuum freezing to obtain the starter. 
     In one example of the disclosure, a mass ratio of the freeze-drying protectant to the bacterial cells is 2:1. 
     In one example of the disclosure, the freeze-drying protectant contains 130 g/L skimmed milk powder. 
     In one example of the disclosure, the medium contains the following components (calculated as a percentage of the total mass of the medium): 87.7% water, 10% skim milk, 0.5% glucose, 1.5% tryptone, 0.3% yeast extract. 
     In one example of the disclosure, a pH value of the medium is 6.8. 
     Beneficial Effects: 
     1. The disclosure provides a strain of  Lactobacillus rhamnosus  CCFM1119. The  Lactobacillus rhamnosus  CCFM1119 can inhibit  Helicobacter pylori , specifically embodied in that: 
     (1) the diameter of an inhibition zone of supernatant of the  Lactobacillus rhamnosus  CCFM1119 on  Helicobacter pylori  can reach 12.92 mm; and 
     (2) the  Lactobacillus rhamnosus  CCFM1119 can significantly reduce the adhesion of  Helicobacter pylori  to AGS cells. 
     Therefore, the  Lactobacillus rhamnosus  CCFM1119 has great application prospects in inhibiting  Helicobacter pylori  (not for the purposes of disease diagnosis and treatment) and preparing  Helicobacter pylori  inhibitors. 
     2. The disclosure provides a strain of  Lactobacillus rhamnosus  CCFM1119, and the  Lactobacillus rhamnosus  CCFM1119 can prevent and/or treat  Helicobacter pylori  infection, specifically embodied in that: 
     (1) the  Lactobacillus rhamnosus  CCFM1119 can significantly relieve the gastrointestinal symptoms of patients with  Helicobacter pylori  infection; 
     (2) the  Lactobacillus rhamnosus  CCFM1119 can significantly reduce the amount of colonization of  Helicobacter pylori  in patients with  Helicobacter pylori  infection; and 
     (3) the  Lactobacillus rhamnosus  CCFM1119 can significantly increase the clearance rate of  Helicobacter pylori  in patients with  Helicobacter pylori  infection. 
     Therefore,  Lactobacillus rhamnosus  CCFM1119 has great application prospects in the preparation of products (such as food or medicine) for preventing and/or treating  Helicobacter pylori  infection. 
     3.  Lactobacillus rhamnosus  is a kind of probiotics, and has been included in the “List of Bacteria that Can Be Used in Food” issued by the Ministry of Health of China. Therefore, the product of the disclosure with the  Lactobacillus rhamnosus  CCFM1119 as an active ingredient cannot cause  Helicobacter pylori  to develop drug resistance, and at the same time, cannot cause adverse reactions in patients during the treatment process. 
     Preservation of Biological Material 
     A strain of  Lactobacillus rhamnosus  CCFM1119, taxonomically named  Lactobacillus rhamnosus , was preserved at the Guangdong Microbial Culture Collection Center on May 6, 2020, the preservation number is GDMCC NO. 61013, and the preservation address is 5 th  Floor, Building 59, Grand Courtyard 100, Xianlie Middle Road, Guangzhou. 
    
    
     
       BRIEF DESCRIPTION OF FIGURES 
         FIG. 1  shows the adhesion rate of  Helicobacter pylori  to AGS cells in different groups. 
         FIG. 2  shows changes in GSRS scores of  Helicobacter pylori -positive patients in different groups. 
         FIG. 3  shows changes in 14C-urea breath test values of Helicobacterpylori-positive patients in different groups. 
         FIG. 4  shows the effect of storage time on the live count of  Lactobacillus rhamnosus  CCFM1119 bacterial powder. 
     
    
    
     DETAILED DESCRIPTION 
     The  Helicobacter pylori  involved in the following examples is  Helicobacter pylori  SS1 from the National Type Culture Collection (NTCC). The  Lactobacillus rhamnosus  L. GG involved in the following examples is derived from the American Type Culture Collection (ATCC), and the preservation number is ATCC 53103. The F12 liquid medium and fetal calf serum involved in the following examples were purchased from Gibco, USA. The NaCl involved in the following examples was purchased from Sinopharm. The phenol red and urea involved in the following examples were purchased from Macklin. The Columbia medium involved in the following examples was purchased from OXOID, the United Kingdom. The sterile defibered sheep blood involved in the following examples was purchased from Hangzhou Sinry Bio-engineering Co., Ltd. The BHI liquid medium involved in the following examples was purchased from Qingdao Hope Bio-Technology Company. 
     Media Involved in the Following Examples are as Follows 
     MRS solid medium (g/L):Peptone 10 g/L, beef extract 10 g/L, glucose 20 g/L, sodium acetate 2 g/L, yeast powder 5 g/L, diammonium hydrogen citrate 2 g/L, K 2 PO 4 ·3H 2 O 2.6 g/L, MgSO 4 ·7H 2 O 0.1 g/L, MnSO 4  0.05 g/L, Tween 80 1 mL/L, and agar 20 g/L. 
     MRS liquid medium (g/L):Peptone 10 g/L, beef extract 10 g/L, glucose 20 g/L, sodium acetate 2 g/L, yeast powder 5 g/L, diammonium hydrogen citrate 2 g/L, K 2 PO 4 ·3H 2 O 2.6 g/L, MgSO 4 ·7H 2 O 0.1 g/L, MnSO 4  0.05 g/L, and Tween 80 1 mL/L. 
     Detection Methods Involved in the Following Examples are as Follows 
     Detection method of live count:National standard “GB 4789.35-2016 National Food Safety Standard, Food Microbiology Detection, Lactic Acid Bacteria Detection”. 
     A Preparation Method of  Helicobacter pylori  Cells Involved in the Following Examples is as Follows: 
       Helicobacter pylori  is streaked on a Columbia blood agar medium, and cultured in a three-gas incubator (85% N 2 , 10% CO 2  and 5% O 2 ) at 37° C. for 3 days to obtain a single colony. The single colony is picked and inoculated in BHI medium containing 5% (v/v) fetal calf serum, and cultured in a three-gas incubator (85% N 2 , 10% CO 2  and 5% O 2 ) at 37° C. for 4 days to obtain a seed solution. The seed solution is inoculated in BHI liquid medium at an inoculation amount of 2% (v/v), and the seed solution is cultured in a three-gas incubator (85% N 2 , 10% CO 2  and 5% O 2 ) at 37° C. for 4 days to obtain a  Helicobacter pylori  bacterial solution. The  Helicobacter pylori  bacterial solution is centrifuged at 8,000 g for 10 min and filtered to obtain  Helicobacter pylori  bacterial cells. 
     The Columbia blood agar medium is prepared as follows: 39 g of Columbia medium solid powder is dissolved in 1 L of water. The solution is sterilized at 121° C. for 15 min. After cooling to 55° C. to 60° C., 7.5% (v/v) sterile defibered sheep blood is added, and the solution is mixed uniformly and poured into a plate. 
     A Preparation Method of  Lactobacillus rhamnosus  Cells Involved in the Following Examples is as Follows: 
       Lactobacillus rhamnosus  is streaked on an MRS solid medium and cultured at 37° C. for 48 h to obtain a single colony. The single colony is picked and inoculated in MRS liquid medium, and cultured at 37° C. for 18 h for activation, and activated for two consecutive generations to obtain an activation solution. The activation solution is inoculated in MRS liquid medium at an inoculation amount of 2% (v/v) and cultured at 37° C. for 18 h to obtain a bacterial solution. The bacterial solution is centrifuged at 8,000 g for 10 min and filtered to obtain  Lactobacillus rhamnosus  bacterial cells. 
     Example 1: Screening and Identification of  Lactobacillus rhamnosus    
     1. Screening 
     Fresh feces of healthy humans from Kunshan, Jiangsu was taken as a sample. The sample was pretreated, and the pretreated sample was stored in a refrigerator at −80° C. in about 30% glycerol. After the sample was taken out and thawed, the sample was mixed uniformly. 0.5 mL of the sample was pipetted and added to 4.5 mL of 0.9% physiological saline and subjected to gradient dilution. An appropriate gradient dilution was selected and spread on an MRS solid medium. The dilution was cultured at 37° C. for 48 h. Typical colonies were picked and streaked on an MRS plate for performing purification. A single colony was picked and transferred to an MRS liquid medium for performing enrichment to obtain the strain CCFM1119 (the original number of the strain is JS-SZ-2-1), and the strain was preserved with 30% glycerol in a tube. 
     2. Identification 
     The genome of the CCFM1119 was extracted, and the 16S rDNA of the CCFM1119 was amplified and sequenced (completed by Sangon Biotech (Shanghai) Co., Ltd.). By sequencing analysis, the 16S rDNA sequence of the strain is shown in SEQ ID NO. 1. The sequence was compared in GenBank, and the result showed that the strain was  Lactobacillus rhamnosus , named  Lactobacillus rhamnosus  CCFM1119. 
     Example 2: Inhibition Effect of  Lactobacillus rhamnosus  on  Helicobacter pylori  Growth 
     An MRS liquid medium was used as a negative control.  Lactobacillus rhamnosus  CCFM1119 was streaked on an MRS solid medium and cultured at 37° C. for 48 h to obtain a single colony. The single colony was picked and inoculated in MRS liquid medium, and cultured at 37° C. for 18 h for activation, and activated for two consecutive generations to obtain an activation solution. The activation solution is inoculated in MRS liquid medium at an inoculation amount of 2% (v/v), and the activation solution was cultured at 37° C. for 18 h to obtain a bacterial solution. The bacterial solution was centrifuged at 8,000 g for 10 min and filtered with a 0.22 μm sterile filter membrane to obtain supernatant. The diameter of the inhibition zone of the supernatant of  Lactobacillus rhamnosus  CCFM1119 on  Helicobacter pylori  was measured by the Oxford cup method to indicate the effect of inhibiting the growth of  Helicobacter pylori . The measurement results are shown in Table 1. (For details of the Oxford cup method, please refer to the literature: Zhang Tingting, Zhai Qixiao, Jn Xing, et. al. Screening and characterization of lactic acid bacteria with antagonistic activities against  Campylobacter  jejuni from chicken manure. Microbiology China, 2017, (44): 118-125). 
     It can be seen from Table 1 that the MRS liquid medium has no inhibition zone on  Helicobacter pylori , while the diameter of the inhibition zone of the  Lactobacillus rhamnosus  CCFM1119 supernatant on  Helicobacter pylori  can reach 12.92 mm, indicating that the  Lactobacillus rhamnosus  CCFM1119 can inhibit the growth of  Helicobacter pylori . 
     
       
         
           
               
             
               
                 TABLE 1 
               
             
            
               
                   
               
               
                 The diameter of the inhibition zone of  Lactobacillus   
               
               
                   rhamnosus  CCFM1119 on  Helicobacter pylori   
               
            
           
           
               
               
               
               
            
               
                   
                   
                   
                 Diametere of inhibition 
               
               
                   
                 Group 
                 pH 
                 zone (mm) 
               
               
                   
                   
               
               
                   
                 Negative control 
                 6.20 
                 0 
               
               
                   
                 CCFM1119 
                 3.54 
                 12.92 ± 0.19 
               
               
                   
                   
               
            
           
         
       
     
     Example 3: Effect of  Lactobacillus rhamnosus  on Adhesion of  Helicobacter pylori    
     Specific Steps are as Follows: 
     (1) Preparation of resuspension 
       Helicobacter pylori  cells were resuspended in an F12 medium to a concentration of 1×10 7  CFU/mL to obtain a  Helicobacter pylori  resuspension.  Lactobacillus rhamnosus  L. GG cells were resuspended in an F12 medium to a concentration of 1×10 7  CFU/mL to obtain a  Lactobacillus rhamnosus  L. GG resuspension.  Lactobacillus rhamnosus  CCFM1119 cells were resuspended in an F12 medium to a concentration of 1×10 7  CFU/mL to obtain a  Lactobacillus rhamnosus  CCFM1119 resuspension. 
     (2) Preparation of  Helicobacter pylori -infected AGS cells 
     AGS cells were resuspended in an F12 medium containing 5% (v/v) fetal calf serum, then added to a 96-well plate (2×10 4  cells/well), and cultured at 37° C. in 5% CO 2  for 12-16 h. Until the AGS cells were in an adherent state, the AGS cells were washed 3 times with PBS to remove dead cells. The  Helicobacter pylori  resuspension was added to the washed AGS cells, and cultured in an incubator at 37° C. in 5% CO 2  for 2 h. The AGS cells were washed with a PBS solution 3 times to remove unabsorbed  Helicobacter pylori  and obtain  Helicobacter pylori -infected AGS cells. 
     (3) AGS cells not infected with  Helicobacter pylori  and not treated with  Lactobacillus rhamnosus  L. GG or  Lactobacillus rhamnosus  CCFM1119 were a blank group. 
     Helicobacterpylori-infected AGS cells not treated with  Lactobacillus rhamnosus  L. GG or  Lactobacillus rhamnosus  CCFM1119 were a model group (Hp group). 
     Helicobacterpylori-infected AGS cells treated with  Lactobacillus rhamnosus  L. GG and Helicobacterpylori-infected AGS cells treated with  Lactobacillus rhamnosus  CCFM1119 were experimental groups, named an Hp+LGG group and an Hp+CCFM1119 group respectively. 
     0.2 mL of  Lactobacillus rhamnosus  L. GG resuspension or  Lactobacillus rhamnosus  CCFM1119 resuspension was added to Helicobacterpylori-infected AGS cells respectively, and the cells were cultured in an incubator at 37° C. in 5% CO 2  for 2 h to obtain  Helicobacter pylori -infected AGS cells treated with the  Lactobacillus rhamnosus  L. GG and  Helicobacter pylori -infected AGS cells treated with the  Lactobacillus rhamnosus  CCFM1119. After the  Helicobacter pylori -infected AGS cells treated with the  Lactobacillus rhamnosus  L. GG and the  Helicobacter pylori -infected AGS cells treated with the  Lactobacillus rhamnosus  CCFM1119 were washed with a PBS solution 5 times, 200 μL of urease reagent (9 g/L NaCl, 14 μg/mL phenol red, 20 mM urea, pH 6.8) was added to the Helicobacterpylori-infected AGS cells treated with the  Lactobacillus rhamnosus  L. GG and the Helicobacterpylori-infected AGS cells treated with the  Lactobacillus rhamnosus  CCFM1119 respectively, and the cells were cultured in an incubator at 37° C. in 5% CO 2  for 2 h to obtain culture solutions. 
     The absorbance of the culture solutions of different groups was measured at a wavelength of 550 nm by using a microplate reader. The adhesion rate determined by subtracting the absorbance of the blank group from the absorbance of the model group is 100%. The relative adhesion rate was the value obtained by the absorbance of the remaining groups minus the absorbance of the blank group versus the value of obtained by the absorbance of the model group minus the absorbance of the blank group. The measurement results are shown in  FIG. 1 . 
     It can be seen from  FIG. 1  that after treatment with  Lactobacillus rhamnosus  CCFM1119, the adhesion rate of  Helicobacter pylori  to the AGS cells decreased significantly, from 100% in the model group (Hp group) to about 70%. However,  Lactobacillus rhamnosus  L. GG did not significantly reduce the adhesion rate of  Helicobacter pylori  to the AGS cells, and the adhesion rate of  Helicobacter pylori  hardly changed. The result shows that  Lactobacillus rhamnosus  CCFM1119 can effectively reduce the adhesion of  Helicobacter pylori  to the AGS cells. 
     Example 4: Effect of  Lactobacillus rhamnosus  on Gastrointestinal Symptoms in  Helicobacter pylori -Positive Patients 
       Lactobacillus rhamnosus  CCFM1119 was streaked on an MRS solid medium and cultured at 37° C. for 48 h to obtain a single colony. The single colony was picked and inoculated in MRS liquid medium, and cultured at 37° C. for 18 h for activation, and activated for two consecutive generations to obtain an activation solution. The activation solution is inoculated in medium at an inoculation amount of 2% (v/v), and the activation solution was cultured at 37° C. for 18 h to obtain a bacterial solution. The bacterial solution was centrifuged at 8,000 g for 10 min to obtain bacterial sludge. The bacterial sludge was washed with physiological saline 3 times and then resuspended with a protectant to a concentration of 1×10 10  CFU/mL to obtain a bacterial suspension. The bacterial suspension was pre-cultured at 37° C. for 60 min and then the culture was freeze-dried to obtain  Lactobacillus rhamnosus  CCFM1119 bacterial powder. 
     The preparation method of the medium is as follows: 10% of enzymatically hydrolyzed skimmed milk, 0.5% of glucose, 1.5% of tryptone and 0.3% of yeast extract were dissolved in water accounting for 87.7% of the total weight of the medium. Then the pH value of the solution was adjusted to 6.8 to obtain the medium. 
     The components of the protectant include: 130 g/L skimmed milk powder. 
       Helicobacter pylori -positive infected patients (Table 2 shows the population distribution of recruited patients, and the difference in baseline conditions between the two groups of people is of no statistical significance) were recruited. The 26  Helicobacter pylori -positive infected patients were randomly divided into 2 groups, including 13 in a placebo group (Placebo) and 13 in a  Lactobacillus rhamnosus  CCFM1119 group (CCFM1119). 
     The placebo group (Placebo) took placebo twice a day, and the  Lactobacillus rhamnosus  CCFM1119 group took the bacterial powder twice a day. The whole experiment period is 1 month (the placebo and the  Lactobacillus rhamnosus  bacterial powder contain different components, but the appearances and packaging of the products are the same without significant difference). The two groups of patients filled out the Gastrointestinal Symptom Rating Scale (GSRS) before and after the experiment (Table 3 shows the Gastrointestinal Symptom Rating Scale). The average value of each group was calculated to characterize the gastrointestinal health status of each group, and the improvement of gastrointestinal symptoms of patients after the experiment was evaluated. The measurement results are shown in  FIG. 2 . 
     It can be seen from  FIG. 2  that before and after the experiment, the  Helicobacter pylori -positive infected patients in the placebo group (Placebo) had a GSRS score 5 or above. 
     However, the Helicobacterpylori-positive infected patients in the  Lactobacillus rhamnosus  CCFM1119 group (CCFM1119) had a GSRS score of about 6 before the start of the experiment, and dropped to about 2 after the end of the experiment. The result shows that  Lactobacillus rhamnosus  CCFM1119 can significantly relieve the gastrointestinal symptoms of  Helicobacter pylori -infected patients. 
     
       
         
           
               
             
               
                 TABLE 2 
               
             
            
               
                   
               
               
                 Population distribution of recruited  Helicobacter   
               
               
                   pylori -positive infected patients 
               
            
           
           
               
               
               
               
               
               
            
               
                   
                 Number 
                   
                   
                 Drinker/ 
                 Smoker/ 
               
               
                   
                 of people 
                   
                 Male/ 
                 non- 
                 non- 
               
               
                 Group 
                 (N) 
                 Age 
                 female 
                 drinker 
                 smoker 
               
               
                   
               
               
                 Placebo 
                 13 
                 48.15 ± 3.70 
                 2/11 
                 1/12 
                 0/13 
               
               
                 CCFM1119 
                 13 
                 51.67 ± 4.26 
                 4/9  
                 2/11 
                 0/13 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
             
               
                 TABLE 3 
               
             
            
               
                   
               
               
                 Gastrointestinal Symptom Rating Scale 
               
            
           
           
               
               
               
            
               
                 Item 
                 Manifestations 
                 Score 
               
               
                   
               
               
                 Abdominal pain (Physical discomfort, subjective 
                 No or transient pain 
                 0 point 
               
               
                 feeling of pain. The type of pain can be based on 
                 Occasional pain, affecting some 
                 1 point 
               
               
                 the patient&#39;s description and the nature of the pain. 
                 social activities 
               
               
                 For example, upper abdominal pain, according to its 
                 Prolonged pain, requiring treatment, 
                 2 points 
               
               
                 typical location, can be considered as an acid- 
                 and affecting many social activities 
               
               
                 related symptom, just like the characteristics of 
                 Severe pain, affecting all social 
                 3 points 
               
               
                 eating and antacid relief. Hernia pain is usually 
                 activities 
               
               
                 severe and is located in the lower abdomen. 
               
               
                 Persistent dull pain usually lasts for a few hours and 
               
               
                 is of moderate severity. Graded according to the 
               
               
                 degree, frequency, duration, relieving factors and 
               
               
                 social activity impacts.) 
               
               
                 Heartburn (Manifested as discomfort or burning 
                 No or transient heartburn 
                 0 point 
               
               
                 sensation behind the breastbone. Graded according 
                 Occasional short-time heartburn 
                 1 point 
               
               
                 to the degree, frequency, duration, relieving factors 
                 Frequent and prolonged discomfort, 
                 2 points 
               
               
                 and social activity impacts.) 
                 requiring treatment to relieve 
               
               
                   
                 Persistent discomfort, which can 
                 3 points 
               
               
                   
                 only be temporarily relieved by 
               
               
                   
                 antacids 
               
               
                 Acid reflux (Manifested as a sudden occurrence of 
                 No or short reflux 
                 0 point 
               
               
                 acid reflux. Graded according to the degree, 
                 Occasional offensive reflux 
                 1 point 
               
               
                 frequency, duration, relieving factors and social 
                 Reflux once or twice a day, requiring 
                 2 points 
               
               
                 activity impacts.) 
                 treatment to relieve 
               
               
                   
                 Reflux several times a day, antacid 
                 3 points 
               
               
                   
                 treatment for which can only provide 
               
               
                   
                 short-time and insignificant relief 
               
               
                 Upper abdomen tightness (Manifested as upper 
                 No or transient tightness sensation 
                 0 point 
               
               
                 abdomen tightness that can be relieved by eating 
                 Occasional short-time discomfort, 
                 1 point 
               
               
                 or antacids. Without eating or taking medicine, the 
                 requiring no food or antacids 
               
               
                 tightness sensation progresses to pain. Graded 
                 between meals 
               
               
                 according to the degree, frequency, duration, 
                 Discomfort with prolonged time and 
                 2 points 
               
               
                 relieving factors and social activity impacts.) 
                 increased frequency, requiring food 
               
               
                   
                 or antacids between meals to relieve 
               
               
                   
                 Persistent discomfort, frequently 
                 3 points 
               
               
                   
                 requiring for food or antacids 
               
               
                 Nausea and vomiting (Representing nausea and 
                 No nausea 
                 0 point 
               
               
                 vomiting worsened by nausea. Graded according to 
                 Occasional transient discomfort 
                 1 point 
               
               
                 the degree, frequency, duration, relieving factors 
                 Frequent and prolonged nausea, no 
                 2 points 
               
               
                 and social activity impacts.) 
                 vomiting 
               
               
                   
                 Persistent nausea, frequent vomiting 
                 3 points 
               
               
                 Borborygmus (Manifested as a rumbling in the 
                 No or transient borborygmus 
                 0 point 
               
               
                 abdomen. Graded according to the degree, 
                 Short-time and occasional 
                 1 point 
               
               
                 frequency, duration, relieving factors and social 
                 borborygmus and discomfort 
               
               
                 activity impacts.) 
                 Frequent and prolonged 
                 2 points 
               
               
                   
                 borborygmus, which can be 
               
               
                   
                 controlled by activities without 
               
               
                   
                 affecting social activities 
               
               
                   
                 Persistent borborygmus, seriously 
                 3 points 
               
               
                   
                 affecting social activities 
               
               
                 Abdominal distension (Manifested as gas swelling in 
                 No or transient abdominal distension 
                 0 point 
               
               
                 the abdomen. Graded according to the degree, 
                 Short-time occasional abdominal 
                 1 point 
               
               
                 frequency, duration, relieving factors and social 
                 distention 
               
               
                 activity impacts.) 
                 Frequent and long-time abdominal 
                 2 points 
               
               
                   
                 distension, which can be controlled 
               
               
                   
                 by adjusting the dress 
               
               
                   
                 Persistent abdominal distension, 
                 3 points 
               
               
                   
                 seriously affecting social activities 
               
               
                 Belching (Graded according to the degree, 
                 No or transient belching 
                 0 point 
               
               
                 frequency, duration, relieving factors and social 
                 Occasional offensive belching 
                 1 point 
               
               
                 activity impacts.) 
                 Frequent belching, affecting some 
                 2 points 
               
               
                   
                 social activities 
               
               
                   
                 Frequent belching, seriously 
                 3 points 
               
               
                   
                 affecting social activities 
               
               
                 Increased flatus (Graded according to the degree, 
                 No increase in flatus 
                 0 point 
               
               
                 frequency, duration, relieving factors and social 
                 Short-time occasional discomfort 
                 1 point 
               
               
                 activity impacts.) 
                 Frequent and prolonged discomfort, 
                 2 points 
               
               
                   
                 affecting some social activities 
               
               
                   
                 Increased number of attacks, 
                 3 points 
               
               
                   
                 seriously affecting social activities 
               
               
                 Decreased defecation (Graded according to the 
                 Once a day 
                 0 point 
               
               
                 degree, frequency, duration, relieving factors and 
                 Once every three days 
                 1 point 
               
               
                 social activity impacts.) 
                 Once every five days 
                 2 points 
               
               
                   
                 Once every seven days or less 
                 3 points 
               
               
                 Increased defecation (Graded according to the 
                 Once a day 
                 0 point 
               
               
                 degree, frequency, duration, relieving factors and 
                 Three times a day 
                 1 point 
               
               
                 social activity impacts.) 
                 Five times a day 
                 2 points 
               
               
                   
                 Seven times a day or more 
                 3 points 
               
               
                 Loose stools (Graded according to the degree, 
                 Standard consistency 
                 0 point 
               
               
                 frequency, duration, relieving factors and social 
                 Slightly loose 
                 1 point 
               
               
                 activity impacts.) 
                 Mushy 
                 2 points 
               
               
                   
                 Watery 
                 3 points 
               
               
                 Hard feces (Graded according to the degree, frequency, 
                 Standard consistency 
                 0 point 
               
               
                 duration, relieving factors and social 
                 Slightly hard 
                 1 point 
               
               
                 activity impacts.) 
                 Hard 
                 2 points 
               
               
                   
                 Hard and segmented 
                 3 points 
               
               
                 A sense of urgency to defecate (Manifested as a 
                 Normal control 
                 0 point 
               
               
                 sense of urgency to defecate, the feeling of inability 
                 Occasional sense of urgency to 
                 1 point 
               
               
                 to control defecation. Graded according to the 
                 defecate 
               
               
                 degree, frequency, duration, relieving factors and 
                 Frequent sense of urgency to 
                 2 points 
               
               
                 social activity impacts.) 
                 defecate and the sudden need to go 
               
               
                   
                 to the toilet, affecting social 
               
               
                   
                 activities 
               
               
                   
                 Fecal incontinence 
                 3 points 
               
               
                 Feeling of incomplete defecation 
                 No feeling of incomplete defecation 
                 0 point 
               
               
                   
                 and effortless defecation 
               
               
                   
                 Occasional difficulty in defecation; 
                 1 point 
               
               
                   
                 occasional feeling of incomplete 
               
               
                   
                 defecation 
               
               
                   
                 Definite difficulty in defecation, 
                 2 points 
               
               
                   
                 usually accompanied by a feeling of 
               
               
                   
                 incomplete defecation 
               
               
                   
                 Extreme difficulty in defecation; 
                 3 points 
               
               
                   
                 routine feeling of incomplete 
               
               
                   
                 defecation 
               
               
                   
               
            
           
         
       
     
     Example 5: Effect of  Lactobacillus rhamnosus  on Colonization Amount and Clearance Rate of  Helicobacter pylori  in  Helicobacter pylori -Positive Patients 
       Lactobacillus rhamnosus  CCFM1119 was streaked on an MRS solid medium and cultured at 37° C. for 48 h to obtain a single colony. The single colony was picked and inoculated in MRS liquid medium, and cultured at 37° C. for 18 h for activation, and activated for two consecutive generations to obtain an activation solution. The activation solution is inoculated in medium at an inoculation amount of 2% (v/v), and the activation solution was cultured at 37° C. for 18 h to obtain a bacterial solution. The bacterial solution was centrifuged at 8,000 g for 10 min to obtain bacterial sludge. The bacterial sludge was washed with physiological saline for 3 times and then resuspended with a protectant to a concentration of 1×10 10  C.FU/mL to obtain a bacterial suspension. The bacterial suspension was pre-cultured at 37° C. for 60 min and then the culture was freeze-dried to obtain  Lactobacillus rhamnosus  CCFM1119 bacterial powder. 
     The preparation method of the medium is as follows: 10% of enzymatically hydrolyzed skimmed milk, 0.5% of glucose, 1.5% of tryptone and 0.3% of yeast extract were dissolved in water accounting for 87.7% of the total weight of the medium. Then the pH value of the solution was adjusted to 6.8 to obtain the medium. 
     The components of the protectant include: 130 g/L skimmed milk powder. 
       Helicobacter pylori -positive infected patients (Table 2 shows the population distribution of recruited patients, and the difference in baseline conditions between the two groups of people is of no statistical significance) were recruited. The 26  Helicobacter pylori -positive infected patients were randomly divided into 2 groups, including 13 in a placebo group (Placebo) and 13 in a  Lactobacillus rhamnosus  CCFM1119 group (CCFM1119). 
     The placebo group (Placebo) took placebo twice a day, and the  Lactobacillus rhamnosus  CCFM1119 group took the bacterial powder twice a day. The whole experiment period is 1 month (the placebo and the  Lactobacillus rhamnosus  bacterial powder contain different components, but the appearances and packaging of the products are the same without significant difference). The 14C-urea breath test values of the  Helicobacter pylori -positive infected patients in the placebo group and the  Lactobacillus rhamnosus  CCFM1119 group were measured by a 14C-urea breath test reagent bag and a tester before and after the experiment respectively, to evaluate the amount of colonization and clearance rate of  Helicobacter pylori  in the patients. The measurement results are shown in  FIG. 3  and Table 4. 
     The evaluation criterion for the amount of colonization of  Helicobacter pylori  is: The decrease in the 14C-urea breath test values of Helicobacterpylori-positive infected patients after the end of the experiment compared with the 14C-urea breath test values of the  Helicobacter pylori -positive infected patients before the start of the experiment. 
     The evaluation criterion for the clearance rate of  Helicobacter pylori  is as follows: The threshold of the clinical 14C-urea breath test value is 100, that is, if the 14C-urea breath test value is greater than or equal to 100, the infection of  Helicobacter pylori  is positive, and if the 14C-urea breath test value is lower than 100, the infection of  Helicobacter pylori  is negative. After the end of the experiment, whether the  Helicobacter pylori -positive infected patient becomes negative is used to evaluate the increase of the clearance rate of  Helicobacter pylori -positive infected patients. 
     It can be seen from  FIG. 3  that after the end of the experiment, the 14C-urea breath test values of the  Helicobacter pylori -positive infected patients in the placebo group (Placebo) were almost the same as before the start of the experiment. However, the 14C-urea breath test values of the Helicobacterpylori-positive infected patients in the  Lactobacillus rhamnosus  CCFM1119 group (CCFM1119) decreased by about 100 compared with that before the start of the experiment, and the two groups have a significant difference. The result indicates that the  Lactobacillus rhamnosus  CCFM1119 can significantly reduce the amount of colonization of  Helicobacter pylori  in  Helicobacter pylori -infected patients. 
     It can be seen from Table 4 that after the end of the experiment, 2 out of 13 people in the placebo group (Placebo) became  Helicobacter pylori  negative, and the negative rate was 15.38%. Of the 13 people in the  Lactobacillus rhamnosus  CCFM1119 group, 8 people became  Helicobacter pylori  negative, and the negative rate was as high as 61.54%, which was significantly higher than that of the placebo group. The result indicates that the  Lactobacillus rhamnosus  CCFM1119 can significantly improve the clearance rate of  Helicobacter pylori  in the Helicobacterpylori-infected patients. 
     
       
         
           
               
             
               
                 TABLE 4 
               
             
            
               
                   
               
               
                 Clearance rate of  Helicobacter pylori -positive 
               
               
                 patients in different groups 
               
            
           
           
               
               
               
               
               
            
               
                   
                 Number 
                   
                   
                 Negative 
               
               
                   
                 of people 
                 Positive 
                 Negative 
                 rate 
               
               
                 Group 
                 (N) 
                 n 
                 n 
                 (%) 
               
               
                   
               
            
           
           
               
               
               
               
               
            
               
                 Placebo 
                 13 
                 11 
                 2 
                 15.38 
               
               
                 CCFM1119 
                 13 
                 5 
                 8 
                 61.54* 
               
               
                   
               
               
                 Note: 
               
               
                 *indicates a significant difference compared with the placebo group (p &lt; 0.05). 
               
            
           
         
       
     
     Example 6: Application of  Lactobacillus rhamnosus    
       Lactobacillus rhamnosus  CCFM1119 can be used to prepare bacterial powder. The specific preparation process of the bacterial powder is as follows: 
       Lactobacillus rhamnosus  CCFM1119 was streaked on an MRS solid medium and cultured at 37° C. for 48 h to obtain a single colony. The single colony was picked and inoculated in MRS liquid medium, and cultured at 37° C. for 18 h for activation, and activated for two consecutive generations to obtain an activation solution. The activation solution is inoculated in medium at an inoculation amount of 2% (v/v), and the activation solution was cultured at 37° C. for 18 h to obtain a bacterial solution. The bacterial solution was centrifuged at 8,000 g for 10 min to obtain bacterial sludge. The bacterial sludge was washed with physiological saline for 3 times and then resuspended with a protectant to a concentration of 1×10 10  C.FU/mL to obtain a bacterial suspension. The bacterial suspension was pre-cultured at 37° C. for 60 min and then the culture was freeze-dried to obtain  Lactobacillus rhamnosus  CCFM1119 bacterial powder. 
     The preparation method of the medium is as follows: 10% of enzymatically hydrolyzed skimmed milk, 0.5% of glucose, 1.5% of tryptone and 0.3% of yeast extract were dissolved in water accounting for 87.7% of the total weight of the medium. Then the pH value of the solution was adjusted to 6.8 to obtain the medium. 
     The components of the protectant include: 130 g/L skimmed milk powder. 
     2 g of  Lactobacillus rhamnosus  CCFM1119 bacterial powder was accurately weighed and dissolved in 10 mL of sterile physiological saline to obtain an original bacterial suspension. 0.5 mL of the original bacterial suspension was taken and added to 4.5 mL of sterile physiological saline, and the solution was uniformly mixed. At this time, the original bacterial suspension is diluted 10 times and recorded as “n=10”. 0.5 mL of the diluted bacterial suspension was taken and added to 4.5 mL of sterile physiological saline. At this time, the original bacterial suspension is diluted 100 times and recorded as “n=10 2 ”. By analogy, the original bacterial suspension was diluted 1.0×10 8  times. 0.1 mL of the bacterial suspensions with dilution multiples of 1.0×10 6  (n=10 6 ), 1.0×10 7  (n=10 7 ) and 1.0×10 8  (n=10 8 ) were taken and inoculated into MRS solid medium, and put the medium upside down in an anaerobic box. The bacterial suspensions were cultured in an anaerobic box at 37° C. for 2 d to 3 d, and the live bacteria were counted. The measurement was performed once a week for one month to determine the storage stability of the  Lactobacillus rhamnosus  CCFM1119 bacterial powder. The measurement results are shown in  FIG. 4 . 
     It can be seen from  FIG. 4  that the initial live count of the  Lactobacillus rhamnosus  CCFM1119 bacterial powder was higher than 10 10  CFU/bag, and meets the product specifications. During storage for one month, the live count of the  Lactobacillus rhamnosus  CCFM1119 bacterial powder did not decrease significantly compared with the initial period, and the live count was always higher than 10 10  CFU/bag, indicating that the properties of the  Lactobacillus rhamnosus  CCFM1119 bacterial powder are relatively stable during the short-term storage of one month. 
     Example 7: Application of  Lactobacillus rhamnosus    
       Lactobacillus rhamnosus  CCFM1119 can be used to prepare a capsule product. The specific preparation process of the capsule product is as follows: 
       Lactobacillus rhamnosus  CCFM1119 was streaked on an MRS solid medium and cultured at 37° C. for 48 h to obtain a single colony. The single colony was picked and inoculated in MRS liquid medium, and cultured at 37° C. for 18 h for activation, and activated for two consecutive generations to obtain an activation solution. The activation solution is inoculated in medium at an inoculation amount of 2% (v/v), and the activation solution was cultured at 37° C. for 18 h to obtain a bacterial solution. The bacterial solution was centrifuged at 8,000 g for 10 min to obtain bacterial sludge. The bacterial sludge was washed with physiological saline for 3 times and then resuspended with a protectant to a concentration of 1×10 10  CFU/mL to obtain a bacterial suspension. The bacterial suspension was added to a sodium alginate solution with a concentration of 30 g/L to a concentration of 2×10 9  CFU/mL, and then the solution was fully stirred to make the cells of  Lactobacillus rhamnosus  CCFM1119 evenly dispersed in the sodium alginate solution to obtain a mixed solution. The mixed solution was squeezed into a calcium chloride solution with a concentration of 20 g/L to form colloidal particles. After the formed colloidal particles were statically solidified for 30 min, the colloidal particles were filtered and collected. The collected colloidal particles were freeze-dried for 48 h to obtain a powder. Medicinal capsules were filled with the powder to obtain a capsule product. 
     The preparation method of the medium is as follows: 10% of enzymatically hydrolyzed skimmed milk, 0.5% of glucose, 1.5% of tryptone and 0.3% of yeast extract were dissolved in water accounting for 87.7% of the total weight of the medium. Then the pH value of the solution was adjusted to 6.8 to obtain the medium. 
     Example 8: Application of  Lactobacillus rhamnosus    
       Lactobacillus rhamnosus  CCFM1119 can be used to prepare tablets. The specific preparation process of the tablets is as follows: 
       Lactobacillus rhamnosus  CCFM1119 was streaked on an MRS solid medium and cultured at 37° C. for 48 h to obtain a single colony. The single colony was picked and inoculated in MRS liquid medium, and cultured at 37° C. for 18 h for activation, and activated for two consecutive generations to obtain an activation solution. The activation solution is inoculated in medium at an inoculation amount of 2% (v/v), and the activation solution was cultured at 37° C. for 18 h to obtain a bacterial solution. The bacterial solution was centrifuged at 8,000 g for 10 min to obtain bacterial sludge. The bacterial sludge was washed with physiological saline 3 times and then resuspended with a protectant to a concentration of 1×10 10  CFU/mL to obtain a bacterial suspension. The bacterial suspension was pre-cultured at 37° C. for 60 min and then the culture was freeze-dried to obtain  Lactobacillus rhamnosus  CCFM1119 bacterial powder. 
     The preparation method of the medium is as follows: 10% of enzymatically hydrolyzed skimmed milk, 0.5% of glucose, 1.5% of tryptone and 0.3% of yeast extract were dissolved in water accounting for 87.7% of the total weight of the medium. Then the pH value of the solution was adjusted to 6.8 to obtain the medium. 
     The components of the protectant include: 130 g/L skimmed milk powder. 
     25.7 parts by weight of the  Lactobacillus rhamnosus  CCFM1119 bacterial powder, 55.0 parts by weight of starch, 4.5 parts by weight of a cellulose derivative, 12.0 parts by weight of sodium carboxymethyl starch, 0.8 parts by weight of talc, 1.0 part by weight of sucrose, and 1.0 part by weight of water were weighed to obtain raw materials. The raw materials were mixed to obtain wet granules. The wet granules were compressed using a tablet press of Zhongnan Pharmaceutical Machinery Factory, and then the tablets were dried using a small medicine dryer of Qingzhou Yikang Traditional Chinese Medicine Machinery Co., Ltd. to obtain the tablets. 
     Example 9: Application of  Lactobacillus rhamnosus    
       Lactobacillus rhamnosus  CCFM1119 can be used to prepare fermented milk. The specific preparation process of the fermented milk is as follows: 
       Lactobacillus rhamnosus  CCFM1119 was streaked on an MRS solid medium and cultured at 37° C. for 48 h to obtain a single colony. The single colony was picked and inoculated in MRS liquid medium, and cultured at 37° C. for 18 h for activation, and activated for two consecutive generations to obtain an activation solution. The activation solution is inoculated in medium at an inoculation amount of 2% (v/v), and the activation solution was cultured at 37° C. for 18 h to obtain a bacterial solution. The bacterial solution was centrifuged at 8,000 g for 10 min to obtain bacterial sludge. The bacterial sludge was washed with physiological saline 3 times and then resuspended with a protectant to a concentration of 1×101° C.FU/mL to obtain a bacterial suspension. The bacterial suspension was pre-cultured at 37° C. for 60 min and then the culture was freeze-dried to obtain  Lactobacillus rhamnosus  CCFM1119 bacterial powder. 
     The preparation method of the medium is as follows: 10% of enzymatically hydrolyzed skimmed milk, 0.5% of glucose, 1.5% of tryptone and 0.3% of yeast extract were dissolved in water accounting for 87.7% of the total weight of the medium. Then the pH value of the solution was adjusted to 6.8 to obtain the medium. 
     The components of the protectant include: 130 g/L skimmed milk powder. 
     The  Lactobacillus rhamnosus  CCFM1119 bacterial powder was mixed with a commercial dry powder starter  Lactobacillus bulgaricus  and a commercial dry powder starter  Streptococcus thermophilus  at a mass ratio of 1:1:1 to obtain a starter. Sugar was added to fresh milk to a concentration of 50 g/L to obtain a mixed solution. The mixed solution was homogenized at 65° C. and 20 MPa, and then heated and sterilized at 95° C. for 5 min to obtain a fermentation raw material. After the fermentation raw material was cooled to 35° C., the starer was inoculated in the fermentation raw material at an inoculation amount of 0.03% (v/v), and fermentation was performed at 35° C. for 16 h to obtain the fermented milk. After the fermented milk was stood at 42° C. for 4 h for curdling, the fermented milk was refrigerated at 4° C. for 24 h for aging to obtain the fermented milk product. 
     Example 10: Application of  Lactobacillus rhamnosus    
       Lactobacillus rhamnosus  CCFM1119 can be used to prepare soybean milk. The specific preparation process of the soybean milk is as follows: 
       Lactobacillus rhamnosus  CCFM1119 was streaked on an MRS solid medium and cultured at 37° C. for 48 h to obtain a single colony. The single colony was picked and inoculated in MRS liquid medium, and cultured at 37° C. for 18 h for activation, and activated for two consecutive generations to obtain an activation solution. The activation solution is inoculated in medium at an inoculation amount of 2% (v/v), and the activation solution was cultured at 37° C. for 18 h to obtain a bacterial solution. The bacterial solution was centrifuged at 8,000 g for 10 min to obtain bacterial sludge. The bacterial sludge was washed with physiological saline 3 times and then resuspended with a protectant to a concentration of 1×10 10  CFU/mL to obtain a bacterial suspension. The bacterial suspension was pre-cultured at 37° C. for 60 min and then the culture was freeze-dried to obtain  Lactobacillus rhamnosus  CCFM1119 bacterial powder. 
     The preparation method of the medium is as follows: 10% of enzymatically hydrolyzed skimmed milk, 0.5% of glucose, 1.5% of tryptone and 0.3% of yeast extract were dissolved in water accounting for 87.7% of the total weight of the medium. Then the pH value of the solution was adjusted to 6.8 to obtain the medium. 
     The components of the protectant include: 130 g/L skimmed milk powder. 
     Soybeans were soaked at a temperature of 80° C. for 2 h and then soybean hulls were removed to obtain dehulled soybeans. The dehulled soybeans were drained to remove soaking water and boiling water was added for performing pulping to obtain soybean milk. The soybean milk was kept at a temperature higher than 80° C. for 12 min to obtain cooked soybean milk. The cooked soybean milk was filtered with a 150-mesh screen and centrifugally separated to obtain crude soybean milk. The crude soybean milk was heated to a temperature of 140-150° C. and then quickly introduced into a vacuum cooling chamber and vacuumized, so that off-flavor substances in the crude soybean milk were quickly discharged with water vapor, and the cooked soybean milk was obtained. After the cooked soybean milk was cooled to about 37° C., the  Lactobacillus rhamnosus  CCFM1119 bacterial powder was added to the cooked soybean milk to a concentration of not less than 1×10 6  CFU/mL to obtain the soybean milk (the soybean milk needs to be stored under refrigeration at 4° C.). 
     Example 11: Application of  Lactobacillus rhamnosus    
       Lactobacillus rhamnosus  CCFM1119 can be used to prepare a fruit and vegetable beverage. The specific preparation process of the fruit and vegetable beverage is as follows: 
       Lactobacillus rhamnosus  CCFM1119 was streaked on an MRS solid medium and cultured at 37° C. for 48 h to obtain a single colony. The single colony was picked and inoculated in MRS liquid medium, and cultured at 37° C. for 18 h for activation, and activated for two consecutive generations to obtain an activation solution. The activation solution is inoculated in medium at an inoculation amount of 2% (v/v), and the activation solution was cultured at 37° C. for 18 h to obtain a bacterial solution. The bacterial solution was centrifuged at 8,000 g for 10 min to obtain bacterial sludge. The bacterial sludge was washed with physiological saline 3 times and then resuspended with a protectant to a concentration of 1×10 10  CFU/mL to obtain a bacterial suspension. The bacterial suspension was pre-cultured at 37° C. for 60 min and then the culture was freeze-dried to obtain  Lactobacillus rhamnosus  CCFM1119 bacterial powder. 
     The preparation method of the medium is as follows: 10% of enzymatically hydrolyzed skimmed milk, 0.5% of glucose, 1.5% of tryptone and 0.3% of yeast extract were dissolved in water accounting for 87.7% of the total weight of the medium. Then the pH value of the solution was adjusted to 6.8 to obtain the medium. 
     The components of the protectant include: 130 g/L skimmed milk powder. 
     Fresh fruits and vegetables were washed and squeezed to obtain fruit and vegetable juice. The fruit and vegetable juice was heated and sterilized at a high temperature of 140° C. for 2 seconds to obtain the sterilized fruit and vegetable juice. After the sterilized fruit and vegetable juice was cooled to about 37° C., the  Lactobacillus rhamnosus  CCFM1119 bacterial powder was added to the sterilized fruit and vegetable juice to a concentration of not less than 1×10 6  CFU/mL to obtain the fruit and vegetable beverage (the fruit and vegetable beverage needs to be stored under refrigeration at 4° C.). 
     Example 12: Application of  Lactobacillus rhamnosus    
       Lactobacillus rhamnosus  CCFM1119 can be used to prepare a milk beverage. The specific preparation process of the milk beverage is as follows: 
       Lactobacillus rhamnosus  CCFM1119 was streaked on an MRS solid medium and cultured at 37° C. for 48 h to obtain a single colony. The single colony was picked and inoculated in MRS liquid medium, and cultured at 37° C. for 18 h for activation, and activated for two consecutive generations to obtain an activation solution. The activation solution is inoculated in medium at an inoculation amount of 2% (v/v), and the activation solution was cultured at 37° C. for 18 h to obtain a bacterial solution. The bacterial solution was centrifuged at 8,000 g for 10 min to obtain bacterial sludge. The bacterial sludge was washed with physiological saline 3 times and then resuspended with a protectant to a concentration of 1×10 10  CFU/mL to obtain a bacterial suspension. The bacterial suspension was pre-cultured at 37° C. for 60 min and then the culture was freeze-dried to obtain  Lactobacillus rhamnosus  CCFM1119 bacterial powder. 
     The preparation method of the medium is as follows: 10% of enzymatically hydrolyzed skimmed milk, 0.5% of glucose, 1.5% of tryptone and 0.3% of yeast extract were dissolved in water accounting for 87.7% of the total weight of the medium. Then the pH value of the solution was adjusted to 6.8 to obtain the medium. 
     The components of the protectant include: 130 g/L skimmed milk powder. 
     The skimmed milk was heated and sterilized at 95° C. for 20 min and then cooled to 4° C. to obtain the raw material. The  Lactobacillus rhamnosus  CCFM1119 bacterial powder was added to the raw material to a concentration of not less than 1×10 6  CFU/mL to obtain the milk beverage (the milk beverage needs to be stored under refrigeration at 4° C.). 
     Example 13: Application of  Lactobacillus rhamnosus    
       Lactobacillus rhamnosus  CCFM1119 can be used to prepare chocolate. The specific preparation process of the chocolate is as follows: 
       Lactobacillus rhamnosus  CCFM1119 was streaked on an MRS solid medium and cultured at 37° C. for 48 h to obtain a single colony. The single colony was picked and inoculated in MRS liquid medium, and cultured at 37° C. for 18 h for activation, and activated for two consecutive generations to obtain an activation solution. The activation solution is inoculated in medium at an inoculation amount of 2% (v/v), and the activation solution was cultured at 37° C. for 18 h to obtain a bacterial solution. The bacterial solution was centrifuged at 8,000 g for 10 min to obtain bacterial sludge. The bacterial sludge was washed with physiological saline 3 times and then resuspended with a protectant to a concentration of 1×10 10  CFU/mL to obtain a bacterial suspension. The bacterial suspension was pre-cultured at 37° C. for 60 min and then the culture was freeze-dried to obtain  Lactobacillus rhamnosus  CCFM1119 bacterial powder. 
     The preparation method of the medium is as follows: 10% of enzymatically hydrolyzed skimmed milk, 0.5% of glucose, 1.5% of tryptone and 0.3% of yeast extract were dissolved in water accounting for 87.7% of the total weight of the medium. Then the pH value of the solution was adjusted to 6.8 to obtain the medium. 
     The components of the protectant include: 130 g/L skimmed milk powder. 
     Cocoa mass and white granulated sugar were mixed in a mass ratio of 1:1 to 1:3, and then heated and stirred evenly to obtain a chocolate melt. First, emulsifiers (liquid lecithin, soybean phospholipid, and sorbitan monolaurate) and the  Lactobacillus rhamnosus  CCFM1119 bacterial powder were mixed uniformly in a mass ratio of emulsifiers:bacterial powder=(80-90):(10-20). Then fine grinding, acid removal, water removal, crystallization, and temperature adjustment were performed. Finally, a suitable model is selected for pouring and forming to obtain the chocolate (the chocolate needs to be stored under refrigeration at 4° C.). 
     Although the disclosure has been disclosed as above in preferred examples, it is not intended to limit the disclosure. Those skilled in the art can make various alterations and modifications without departing from the spirit and scope of the disclosure. Therefore, the protection scope of the disclosure should be defined by the claims.