Materials

Space-Bred Microbial Strain Ingredients

Built on strain-specific research, integrating space microbiology, nutrition & health, and modern fermentation applications.

Space Flight (Real Space Mission)

Original Strain Selection: Premium microbial strains with high potential for applications in food and pharmaceutical industries are carefully selected worldwide. Space-Induced Mutagenesis: The selected strains are transported into a 393-kilometer low Earth orbit (LEO) aboard a spacecraft, where they undergo exposure to microgravity, cosmic radiation, ultra-high vacuum conditions, extreme temperature variations, and a weak magnetic field. These unique space environments, impossible to replicate under terrestrial conditions, stimulate endogenous genetic mutations and generate valuable genetic diversity.

Scientific R&D Pathway

· Space microbial breeding & strain resource screening: starting from strain-specific differentiated traits, we screen candidate strains with clear research value.

· Strain-specific functional evaluation: research focuses on gastrointestinal adaptation, metabolic health, antioxidant activity, microbial ecology, and fermentation performance.

· From research to application validation: through evidence at multiple levels — in vitro studies, animal models, human studies, and process validation — we progressively establish application pathways for functional foods, nutrition & health, and the fermentation industry.

Core Strains

Lactiplantibacillus plantarum SS18-5 — Focus on glucose metabolism and gut–metabolic axis research

Lactiplantibacillus plantarum SS18-119 — Focus on lipid metabolism, liver health, and antioxidant research

Limosilactobacillus reuteri Fullarton-9-35 — Focus on gastrointestinal microecology, microbial antagonism, and mucosal barrier research

Saccharomyces cerevisiae ST26-13— Focus on low-temperature fermentation, flavor development, and industrial stability

Summary of Technological Strength

One of the very few enterprises in China possessing independent intellectual property rights in both the "Space Probiotics" and "Space Brewer's Yeast" sectors. Holds 22 Chinese National Invention Patents + 1 PCT International Patent. Maintains a library of over 7,000 space-mutated microbial strains. Research outcomes have been incorporated into standard Chinese university textbooks. Recognized as a benchmark enterprise for the commercialization of aerospace technology.

R&D Background

This series of strains originates from space microbial breeding research in the field of crewed spaceflight. By integrating international research resources and interdisciplinary expertise, our R&D efforts continuously advance space mutagenesis, microbial breeding, functional evaluation, mechanistic research, and industrial application. Combining strengths in space life science, microbiology, food science, and bioengineering, we drive the application of space-derived microbial resources toward nutrition & health and modern fermentation.

SS18-119 shows prominent research characteristics in gastric acid and bile tolerance, exopolysaccharide (EPS) production, antioxidant defense, and lipid metabolism regulation, making it suitable for development toward lipid metabolism, liver health, and antioxidant nutrition.

Patent No.: ZL201810113533.9

Lactiplantibacillus plantarum SS18-119

lipid metabolism · liver health · antioxidant activity · gut microecology

Gastrointestinal tolerance:
It shows strong tolerance to gastric acid and bile, together with a high survival rate and favorable adhesion-related properties.
Exopolysaccharide and antioxidant activity:
Its exopolysaccharide (EPS) exhibits strong antioxidant activity and can scavenge superoxide anion radicals; studies have observed increased serum SOD and GSH-Px activity and a 45.6% reduction in serum MDA levels.
Lipid metabolism:
Research data show improvements in serum and liver TC, TG, and LDL-C; specifically, serum LDL-C decreased by 32.7%, liver TG by 38.1%, and liver LDL-C by 41.3%.
Liver and intestinal tissue status:
Studies also observed decreased serum ALT activity, indicating reduced liver oxidative damage; related studies observed alleviated lipid accumulation and fatty-liver-like changes, as well as reduced inflammation-related changes and small-intestinal oxidative damage.
Gut microecology:
In related data, the relative abundance of the intestinal Lactobacillus genus increased 1.79-fold, demonstrating favorable microecological-modulating potential.

SS18-5 exhibits strong tolerance to the gastrointestinal environment and has established a strain-specific research foundation across glucose metabolism, gut microecology, inflammatory response, and oxidative stress.

Patent No.: ZL201711372227.9

Lactiplantibacillus plantarum SS18-5

glucose metabolism support · gut microecology · antioxidant activity · gut–metabolic axis

Gastrointestinal adaptation:
It demonstrates strong gastrointestinal tolerance and a high survival rate, together with favorable adhesion-related properties, providing a basis for viable cells to reach the gut and exert their effects.
Glucose-metabolism-related mechanisms:
It can produce active α-glucosidase-inhibiting substances, providing a mechanistic basis for postprandial glucose metabolism research.
Gut–metabolic axis research:
Related studies suggest that it can modulate the gut microbiota and is associated with endogenous GLP-1-related metabolic pathways.
Inflammation and antioxidant research:
Studies have observed changes in serum IL-4, TNF-α, MDA, and SOD, demonstrating potential for modulating inflammatory response and oxidative stress.
Liver metabolism research:
Related studies have observed reduced lipid accumulation and alleviated fatty-liver-like changes, providing a further research basis for metabolic liver health.

Fullarton-9-35 exhibits good gastrointestinal tolerance and adhesion, with research focusing on Reuterin-related microbial antagonism, exopolysaccharide antioxidant properties, gastrointestinal mucosal protection, and gut microecology modulation.

Patent No.: ZL201711346871.9

Limosilactobacillus reuteri Fullarton-9-35

gastrointestinal microecology · microbial antagonism · antioxidant activity · mucosal barrier support

Gastrointestinal adaptation:
It demonstrates strong gastrointestinal tolerance and adhesion to intestinal mucosal cells, providing a basis for the strain to reach the gut and exert probiotic effects.
Reuterin and microbial antagonism:
This strain can produce Reuterin. Under in vitro conditions, it achieves a 91.37% inhibition rate against Helicobacter pylori and close to 100% inhibition against test organisms including Escherichia coli, Staphylococcus aureus, Salmonella enteritidis, and Listeria monocytogenes.
Antioxidant properties:
The exopolysaccharide (EPS) exhibits high antioxidant activity; related studies observed decreased serum MDA and plasma MPO levels, along with increased glutathione and NO levels.
Gastric mucosa research:
In an alcohol-induced rat gastric mucosal injury model, reduced mucosal damage and inflammatory response were observed, accompanied by decreased relative expression of TNF-α, IL-1β, and COX-2 mRNA.
Colonic mucosa and barrier research:
In a DSS-induced rat model, improvements were observed in colonic mucosal damage, inflammatory cell infiltration, hematochezia, and weight loss, indicating potential for modulating gut microecology and tissue status.

ST26-13 is a distinctive brewer's yeast developed for modern brewing applications, with a solid industrialization data foundation in low-temperature fermentation, glutathione production, aroma compound formation, diacetyl control, and serial-passage stability.

Patent No.: ZL202010385930.9

Saccharomyces cerevisiae ST26-13

low-temperature fermentation · glutathione production · flavor development · fermentation stability

Glutathione production:
89% higher than the ground control/original strain; the glutathione content in corresponding beer samples is 57.3%–106.0% higher than comparable commercial products, helping to enhance the antioxidant stability and quality differentiation of fermented products.
Low-temperature fermentation adaptability:
It performs well at 10–17°C, helping to reduce harshness and spiciness, enhance body and mouthfeel, minimize off-flavors, and enrich floral and fruity aroma expression.
Aroma complexity:
It can produce a variety of flavor compounds, including esters, higher alcohols, and linalool; in wheat white beer study samples, the 4-vinylguaiacol (4-VG) content was 30.25%–63.16% higher than that of benchmark well-known brands, favoring a more pronounced clove-like aroma.
Flavor purity:
The diacetyl content in study samples was 0.060 mg/L, helping to reduce undesirable fermentation aromas and enhance overall flavor purity.
Fermentation efficiency and stability:
Its sugar reduction rate is 1.39 times that of the original strain, with faster fermentation onset; it maintains stable fermentation performance after 50 consecutive passages, demonstrating strong industrial application potential.

Nomenclature and Scientific Identity

“Space” is used for brand communication and to convey the technology's origin; the scientific identity of a strain is defined by its italicized Latin scientific name and strain designation. In research, testing, production, regulatory, and technical collaboration documents, the full scientific name — i.e., Latin scientific name + strain designation — should be used as the priority to ensure unique strain identity and traceable information.

For Our Partners

This series of strains serves application scenarios including functional foods, nutrition & health, functional dairy products, multi-strain probiotic formulations, and modern fermentation. We can further provide strain technical documentation, research data, and application development support according to product positioning.

Scientific note:

The research results presented on this page are strain-specific research information used to introduce the scientific research basis and application potential of the ingredients, and do not constitute diagnosis, treatment, or prevention advice. Specific product claims and applications should be determined according to target-market regulations, product category, and complete research documentation.

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