CN102971413B - 属于植物乳杆菌的乳酸菌及其应用 - Google Patents
属于植物乳杆菌的乳酸菌及其应用 Download PDFInfo
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- CN102971413B CN102971413B CN201180014415.9A CN201180014415A CN102971413B CN 102971413 B CN102971413 B CN 102971413B CN 201180014415 A CN201180014415 A CN 201180014415A CN 102971413 B CN102971413 B CN 102971413B
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Abstract
本发明提供新型的乳酸菌等,该乳酸菌属于植物乳杆菌,即使在以各种蔬菜汁或果汁为发酵底物的情况下,也有较高的到达活菌数,具有优异的发酵能力。该属于植物乳杆菌的乳酸菌的特征在于,在以葡萄和橙的100%果汁为发酵底物时,到达活菌数均为108CFU/ml以上。
Description
技术领域
本发明涉及适于各种果汁发酵的属于植物乳杆菌的新型乳酸菌以及含有该乳酸菌的饮食品等。
背景技术
据认为,随着人年龄的增长,大肠杆菌等有害菌会占优势,有害菌所生成的各种有害物质会对人体带来不良影响。乳酸菌可从自然界中广泛分离出,在人的肠道内,通过乳酸的生成,可将肠内的pH维持在酸性,抑制大肠杆菌等腐败菌、病原菌在肠内的生长和增殖,显示出肠内环境改善效果。并且,乳酸菌不仅具有该肠内环境改善效果,而且还显示出了改善便秘、防御感染、提高免疫力的作用、抗过敏效果、癌症预防效果等有益的生理效果。因此,为了将这些被称为益生菌的有用细菌供给至肠内来增进健康,人们摄取含有这些菌的活菌的乳酸菌饮料、发酵乳、制剂等。
在这样的乳酸菌饮料、发酵乳、活菌制剂等中所用的乳酸菌主要是适于酸奶或以奶酪来源为代表的乳原料的发酵的乳酸菌,具体地说,为干酪乳杆菌(Lactobacilluscasei)、嗜酸乳杆菌(Lactobacillus acidophilus)、保加利亚乳杆菌(Lactobacillusbulgaricus)、嗜热链球菌(Streptococcus thermophiles)、乳酸乳球菌(Lactococcus lactis)等菌株。
另一方面,近年来,消费者的喜好呈多样化,希望开发出以乳原料以外的原料、例如以蔬菜汁或果汁等为发酵底物的益生菌中所用的菌株。
但是,对于迄今为止在乳酸菌饮料等的制造中所用的上述菌株来说,在以蔬菜汁或果汁等为发酵底物的情况下,无法达成用于得到作为益生菌的效果的较高的到达活菌数(到達生菌数)。
迄今为止,作为对蔬菜汁或果汁进行发酵的能力优异的乳酸菌,已知有属于植物乳杆菌的乳酸菌。例如,已知植物乳杆菌ATCC14431在以将浓缩胡萝卜汁(可溶性固体成分36质量%(下文简称为“%”))稀释6倍的液体作为发酵底物时达到了107CFU/ml以上的活菌数(专利文献1)。
另外,作为适于在降低了有机酸含量的果汁中进行发酵的乳酸菌,已知有植物乳杆菌299v(DSM 9843)。该植物乳杆菌299v(DSM 9843)中具有较强的后酸性化、显著的官能性缺陷、产生二氧化碳气体等缺点,但已知也有通过降低果汁中的有机酸含量而对其进行抑制的技术(专利文献2)。
但是,对于这些属于植物乳杆菌的菌株来说,其针对各种蔬菜汁或果汁并不能总是得到较高的到达活菌数浓度,特别是在通常被认为不适于作为乳酸菌的发酵底物的葡萄等的果汁中无法进行使用。
现有技术文献
专利文献
专利文献1:日本特开2001-252012号公报
专利文献2:日本特表2008-541774号公报
发明内容
发明所要解决的课题
因而,本发明的课题在于提供新型的乳酸菌及含有该乳酸菌的饮食品等,该乳酸菌属于植物乳杆菌,即使在以各种蔬菜汁或果汁作为发酵底物的情况下也具有较高的到达活菌数,具有优异的发酵能力。
解决课题的手段
本发明人为了解决上述课题进行了深入研究,结果发现,对于以特定的100%果汁为发酵底物时的到达活菌数均为108CFU/ml以上的属于植物乳杆菌的乳酸菌来说,即使在以各种蔬菜汁或果汁为发酵底物的情况下,也有较高的到达活菌数,从而完成了本发明。
即,本发明涉及一种属于植物乳杆菌(Lactobacillus plantarum)的乳酸菌,其在以葡萄和橙的100%果汁为发酵底物时,到达活菌数均为108CFU/ml以上。
本发明还涉及一种饮食品,其含有上述乳酸菌。
本发明进一步涉及一种发酵物,其是通过将上述乳酸菌接种于食品材料中并进行发酵而得到的。
另外,本发明还涉及一种饮食品,其含有上述发酵物。
此外,本发明进一步涉及一种发酵物的制造方法,其特征在于,将上述乳酸菌接种于食品材料中并进行发酵。
发明的效果
本发明的属于植物乳杆菌的乳酸菌以各种蔬菜汁或果汁(特别是果汁)为发酵底物时达到了108CFU/ml以上的活菌数,可以制备以各种发酵底物为基础的益生菌饮料等饮食品。
另外,特别是本发明的属于植物乳杆菌的乳酸菌中进行保藏的2种菌株是不具有质粒的,因而可以提供品质稳定的饮料等饮食品。
具体实施方式
本说明书中的100%果汁表示的是在JAS法的果汁饮料品质表示基准中满足100%果汁基准的果汁。作为果汁的制法,下述任意之一均可:对果实的榨取物进行热处理等,之后进行冷冻保存的“直接果汁”;或者通过加热使水分蒸发来进行浓缩,之后进行冷冻保存的“浓缩还原果汁”。在“浓缩还原果汁”中,作为果汁的浓缩倍率,优选为2~10倍、进一步优选为3~8倍是适当的。另外,只要在JAS法的果汁饮料品质表示基准中满足100%果汁的基准,也可以添加糖类、香料、抗氧化剂等。
并且,本说明书中,所谓到达活菌数表示的是如下得到的活菌数:作为前培养,利用在121℃进行了15分钟高压釜灭菌的乳酸菌MRS肉汤(Lactobacilli MRS Broth,Difco社制造)培养基将种菌培养至稳态,具体地说在30℃~37℃进行16~24小时培养,之后将0.4%容量的前培养液接种至100%果汁等发酵底物中,在37℃进行48小时培养,该培养后的活菌数即为到达活菌数。另外,活菌数的测定使用MRS琼脂平板来进行。另外,表示到达活菌数的单位CFU/ml表示的是在培养基中接种1ml时的菌落形成能力。
另外,本说明书中所谓的不具有质粒表示的是如下情况:按照常规方法由新鲜的乳酸菌培养液1ml中制备质粒DNA,利用0.7%的琼脂糖凝胶进行电泳后,利用溴化乙锭对凝胶进行染色,在UV照射下可以确认到无质粒DNA。
本发明的属于植物乳杆菌的乳酸菌(下文称为“本发明乳酸菌”)在以葡萄和橙的100%果汁为发酵底物时,到达活菌数均为108CFU/ml以上、优选为108CFU/ml~1010CFU/ml。
本发明的乳酸菌是如下得到的:对于按照常规方法利用MRS琼脂平板从酱菜(漬け物)、发酵茶、人粪便等中分离出的植物乳杆菌,基于在上述发酵底物中的到达活菌数进行筛选,从而得到本发明的乳酸菌。
通过筛选,从上述分离出的植物乳杆菌中得到下述4种菌株。
·植物乳杆菌YIT 10015株
·植物乳杆菌YIT 0069株
·植物乳杆菌YIT 0148株
·植物乳杆菌YIT 0132株
这4种菌株之中,YIT 0069、YIT 0148、YIT 0132在以葡萄、葡萄柚、橙、菠萝(pine apple)和苹果的100%果汁为发酵底物时,用各自的到达活菌数(CFU/ml)除以108并相加而得到的增殖分数值(増殖スコア値)为25以上。该增殖分数值为对植物乳杆菌是否适于果汁发酵进行判断的指标,其优选为25以上、进一步优选为30~50,YIT 0148和YIT 0132的增殖分数值为30~41,因而可以特别适宜地用于果汁的发酵。
另外,YIT 0132和YIT 0148不具有质粒。在微生物的质粒中通常具有抗生素抗性,其向其它微生物传递,可能会导致具有抗生素抗性的病原菌的出现。并且,在目前也还不能充分阐明质粒上功能不明的基因对其它微生物的影响,因而从确保菌株安全性这一方面考虑,优选不具有质粒。并且,质粒在传代中或培养中有可能会缺失,从而可能会使微生物的性状不稳定。但是,由于YIT 0132和YIT 0148不具有质粒,因而可保持制品的稳定品质。
该YIT 0132和YIT 0148分别被命名为植物乳杆菌YIT 0132(Lactobacillus plantarum YIT 0132)和植物乳杆菌YIT 0148(Lactobacillus plantarum YIT 0148),于2010年2月24日以保藏编号FERM BP-11349和FERM BP-11350在独立行政法人产业技术综合研究所专利生物保藏中心( 305-8566茨城县筑波市东1丁目1番地1中央第6)进行了国际保藏。这些菌株具有以下所示的细菌学性质。
<利用乳酸菌MRS肉汤在37℃培养24小时后的YIT 0132和YIT 0148的细菌学性质>
(各性质)
【表1】
(糖的发酵性状:基于API 50CH的测定)
【表2-1】
【表2-2】
+:阳性,w:弱,—:阴性
(16S rDNA)
使用16S rDNA碱基序列,采用以下的方法进行菌种鉴定。即,使用MRS培养基,在37℃进行24小时培养,对菌液进行离心清洗得到菌体颗粒,将从菌体颗粒中提取的DNA作为模板,通过PCR法对16S rDNA序列的全长进行扩增,通过Dye Terminator法来确定扩增产物的碱基序列,对所得到的碱基序列进行数据库检索,来对菌种进行鉴定。YIT 0132、YIT 0148的16S rDNA碱基序列(序列编号1、序列编号2)与植物乳杆菌(登录号D79210)分别显示出了99.9%或99.8%%的同源性,与类植物乳杆菌(Lactobacillus paraplantarum)(登录号AJ306297)、戊糖乳杆菌(Lactobacillus pentosus)(登录号D79211)也均显示出了99%以上的高同源性。这3种菌种非常近缘,不可能通过16S rDNA序列进行辨别,因而为进行判定,以3种菌种的标准菌株为对照,基于以recA基因序列为靶位的菌种特异性引物来进行PCR法(Appl Environ Microbiol..67,3450-3454(2001))。其结果,经判定,YIT 0132、YIT 0148为植物乳杆菌。
另外,作为本发明的乳酸菌,除上述菌株外,也可利用上述菌株的变异株,该变异株为显示出同样的果汁发酵性等的变异株。
上述本发明的乳酸菌为食品来源的细菌,其安全性也被确认,因而其可用于与现 有的益生菌中所用的乳酸菌同样的各种用途中,通过对其进行摄取,可期待整肠作用等生理效果。
人或动物摄取本发明的乳酸菌的情况下,其量并无严格限制,其适宜的摄取量以活菌数计为每天105CFU~1013CFU,特别优选为108CFU~1012CFU。另外,本发明乳酸菌优选持续摄取,但并不限定于此,例如可以为隔月、隔周、隔日这样的隔开摄取间隔的情况,也可为较短的摄取期间。
为了得到本发明乳酸菌的生理效果,例如可将其与固体或液体的药物用无毒载体混合,制成惯用的药品制剂的形态进行利用。作为这样的制剂,可以举出例如片剂、颗粒剂、粉剂、胶囊剂等固形剂;溶液剂、悬浮剂、乳剂等液剂;冷冻干燥制剂等。这些制剂可通过制剂学上的常规手段来进行制备。作为上述的药物用无毒载体,可以举出例如:葡萄糖、乳糖、蔗糖、淀粉、甘露醇、糊精、脂肪酸甘油酯、聚乙二醇、羟乙基淀粉、乙二醇、聚氧乙烯山梨聚糖脂肪酸酯、氨基酸、明胶、白蛋白、水、生理盐水等。并且,也可根据需要适当添加稳定化剂、湿润剂、乳化剂、粘合剂、等渗剂、赋形剂等惯用的添加剂。
另外,本发明乳酸菌不仅可制成上述那样的制剂,也可包含在固态、液态等任一形态的饮食品中。包含在饮食品中的情况下,可以使其单独或与各种营养成分一同包含于其中。具体地说,在本发明的乳酸菌包含在饮食品中的情况下,可以适当使用可作为饮食品使用的添加剂,采用惯用的手段制成适于食用的形态,即制成颗粒状、粒状、片剂、胶囊、糊剂等。作为饮食品的种类,可以举出例如:火腿、香肠等肉类加工食品;柱状鱼糕(かまぼこ)、筒状鱼糕(ちくわ)等水产加工食品;面包、糖果点心、黄油、奶粉等食品;水、果汁、牛奶、冷饮、茶饮料等饮料。另外,饮食品也动物饲料。
此外,作为可适宜地应用本发明乳酸菌的饮食品,可以举出含有发酵乳、发酵豆乳、发酵果汁、发酵蔬菜汁等发酵物的饮食品,该发酵物是通过将本发明乳酸菌接种于动物乳、豆乳、果汁、蔬菜汁等各种食品材料中并进行发酵而得到的;其中特别优选含有发酵果汁的发酵果汁饮料。若为这样的饮食品,则能够以活菌状态含有本发明的乳酸菌,因而是优选的。
上述含有发酵乳、发酵豆乳、发酵果汁、发酵蔬菜汁等发酵物的饮食品可按常规方法进行制造。具体地说,在使用本发明的乳酸菌制造发酵果汁饮料的情况下,首先 在适于所使用的果汁的条件下进行杀菌,向杀菌后的果汁中单独接种本发明的乳酸菌或将其与其它微生物同时接种,进行培养,对其进行均质化处理,得到发酵果汁基质。接下来,使用该发酵果汁基质,与含有100%果汁的饮料或者与糖浆或其它未发酵果汁等进行混合,进一步添加调味剂等,即可完成最终制品。
对于可作为上述发酵果汁饮料的原料的果汁没有特别限定,优选葡萄、葡萄柚、橙、菠萝、苹果等的果汁,特别优选橙、苹果的果汁。
并且,也可以与上述发酵果汁饮料同样地来制造发酵蔬菜汁饮料。对于可作为发酵蔬菜汁饮料的原料的蔬菜汁没有特别限定,优选胡萝卜、紫胡萝卜等胡萝卜;紫薯、红心甘薯等甘薯;羽衣甘蓝、西红柿等的蔬菜汁,特别优选胡萝卜、紫薯、红心甘薯的蔬菜汁。
另外,在发酵果汁饮料或发酵蔬菜汁饮料中可以配合糖浆等甜味料、乳化剂、增稠(稳定)剂、各种维生素等任意成分。作为糖浆,可以举出:葡萄糖、蔗糖、果糖、果糖葡萄糖液糖、葡萄糖果糖液糖、帕拉金糖、海藻糖、乳糖、木糖、麦芽糖、蜂蜜、糖蜜等糖类;山梨糖醇、木糖醇、红藓醇、乳糖醇、益寿糖、还原糖稀、还原麦芽糖糖稀等糖醇;阿斯巴甜、索马甜、蔗糖素、乙酰磺胺酸钾、甜菊糖等高甜味度甜味料。此外还可以配合下述物质:维生素A、B族维生素、维生素C、E族维生素等维生素类;钙、镁、锌、铁、锰等矿物质成分;柠檬酸、乳酸、乙酸、苹果酸、酒石酸、葡萄糖酸等酸味料;奶油、黄油、酸奶油等乳脂;酸奶系、浆果系、橙系、木梨系、紫苏系、柑橘系、苹果系、薄荷系、葡萄系、杏仁系、梨、卡仕达酱(カスタードクリーム)、桃、蜜瓜、香蕉、热带水果、药草系、红茶、咖啡系等调味剂类;药草提取物、黑糖提取物等。
并且,在制造发酵果汁饮料或发酵蔬菜汁饮料时,也可以合用本发明的乳酸菌以外的微生物。作为这样的微生物,可以举出例如:短双歧杆菌(Bifidobacterium breve)、长双歧杆菌(B.longum)、两歧双歧杆菌(B.bifidum)、动物双歧杆菌(B.animalis)、猪双歧杆菌(B.suis)、婴儿双歧杆菌(B.infantis)、青春双歧杆菌(B.adolescentis)、链状双歧杆菌(B.catenulatum)、假小链双歧杆菌(B.pseudocatenulatum)、乳双歧杆菌(B.lactis)、球双歧杆菌(B.globosum)等双歧杆菌属细菌;干酪乳杆菌(Lactobacillus casei)、嗜酸乳杆菌(L.acidophilus)、布氏乳杆菌(L.buchneri)、鸡乳杆菌(L.gallinarum)、食淀粉乳杆菌(L.amylovorus)、短乳杆菌(L.brevis)、鼠李糖乳杆菌(L.rhamnosus)、高加 索乳杆菌(L.kefir)、拟干酪乳杆菌(L.paracasei)、卷曲乳杆菌(L.crispatus)、玉米乳杆菌(L.zeae)、瑞士乳杆菌(L.helveticus)、唾液乳杆菌(L.salivalius)、格氏乳杆菌(L.gasseri)、发酵乳杆菌(L.fermentum)、罗伊氏乳杆菌(L.reuteri)、德氏乳杆菌保加利亚亚种(L.delbrueckii_subsp.bulgaricus)、德氏乳杆菌德氏亚种(L.delbrueckii subsp.delbrueckii)、约氏乳杆菌(L.johnsonii)、戊糖乳杆菌(Lactobacillus pentosus)、类植物乳杆菌(Lactobacillus paraplantarum)等乳杆菌属细菌;嗜热链球菌(Streptococcus thermophilus)等链球菌属细菌;乳酸乳球菌乳酸亚种(Lactococcus lactis subsp.lactis)、乳酸乳球菌乳脂亚种(Lactococcus lactis subsp.cremoris)等乳球菌属细菌;粪肠球菌(Enterococcus faecalis)、屎肠球菌(E.faecium)等肠球菌属细菌;枯草杆菌(Bacillus subtilis)等杆菌属细菌;啤酒酵母(Saccharomyses cerevisiae)、戴尔凯氏有孢圆酵母(Torulaspora delbrueckii)、乳酒假丝酵母(Candida kefyr)等属于酵母(Saccharomyses)属、有孢圆酵母属、假丝酵母属等的酵母。
实施例
下面举出实施例进一步详细说明本发明的内容,但本发明并不受这些示例的任何限制。
实施例1
利用各种乳酸菌进行的果汁发酵试验:
(1)菌株
为了发现果汁发酵能力高的菌株,采用主要以果树为分离源的表3所记载的43种乳酸菌的菌株作为对象。
(2)种菌与培养
在121℃对乳酸菌MRS肉汤(Difco社制造)进行15分钟的高压釜灭菌,之后进行接种。由于芽胞乳杆菌属要进行厌氧培养,因而在利用N2置换气相后利用丁基橡胶塞密封。由于其它菌种要进行好氧培养,因而用铝盖盖上,在30℃进行16小时培养直至呈稳态。
(3)在果汁中的增殖性
将作为市售浓缩还原100%果汁的葡萄(Dole社制造)与橙(Yakult本社制造)分别在无菌下分注至试管中,接种0.4%容量的菌液,在37℃进行48小时培养。
(4)活菌数的测定
将培养液利用灭菌后的稀释液(0.1%酵母浸膏溶液)进行适当稀释后,利用Spiral System(商标名,为一种细菌涂布仪)涂布至MRS琼脂平板培养基,对活菌数进行测定。对于供试株的43种菌株在果汁中的增殖性进行研究,结果列于表3。
(5)果汁增殖性的研究
在几乎全部菌种不在葡萄汁中增殖的状况下,只有植物乳杆菌增殖良好,2株的活菌数均上升至1×108CFU/ml。在橙汁中,除了几株以外均有生长,多数为1×107CFU/ml以上的活菌数。需要厌氧培养的芽胞乳杆菌属的全部菌株在葡萄汁、橙汁中均未生长。由以上内容可知,在以葡萄汁、橙汁为发酵底物时显示出了高达1×108CFU/ml的到达活菌数的乳酸菌仅为植物乳杆菌。
【表3-1】
【表3-2】
*将活菌数低、处于检测极限以下(2x106CFU/ml)的情况表示为(―)。
实施例2
利用植物乳杆菌进行的果汁发酵试验:
(1)菌株
以12种植物乳杆菌的菌株为对象。对于菌株的来源,YIT 0220株来源于ATCC14431、Y 50097株来源于市售的发酵乳、YIT 0102株来源于标准菌株(ATCC 14917)、Y 99005株为从乳制品中分离出的299v株。其它株从酱菜、发酵茶、人粪便中分离出。
(2)种菌与培养
将乳酸菌MRS肉汤(Difco社制造)分注至小试管中,于121℃进行15分钟的高压釜灭菌,之后进行接种,盖上铝盖,在37℃进行16小时的培养直至呈稳态。
(3)在果汁中的增殖性
将作为市售浓缩还原100%果汁的葡萄(Dole社制造)、葡萄柚(Yakult本社制造)、橙(Yakult本社社制造)、菠萝(Yakult本社制造)、苹果(Yakult本社制造)分别在无菌下分注至试管中,接种0.4%容量的菌液,在37℃进行48小时培养。
(4)活菌数的测定
将培养液利用灭菌后的稀释液(0.1%酵母浸膏溶液)进行适当稀释后,利用Spiral System涂布至MRS琼脂平板培养基,对活菌数进行测定。其结果列于表4。另外,将以葡萄、葡萄柚、橙、菠萝、苹果的100%果汁为发酵底物时各自的到达活菌数(CFU/ml)除以108并相加,将所得值作为果汁中的增殖分数值而计算出。其结果也示于表4中。
(5)果汁增殖性的研究
在以葡萄和菠萝的100%果汁为发酵底物的情况下均示出了108CFU/ml以上的到达活菌数的菌株为YIT 10015株、YIT 0069株、YIT 0148株和YIT 0132株这4株。其结果,相比于作为植物乳杆菌标准菌株的YIT 0102(增殖分数14)以及已知具有蔬菜汁或果汁发酵能力的YIT 0220(增殖分数10)和Y99005(增殖分数18)显示出了显著增高的增殖分数的菌株为YIT 0069株(增殖分数27)、YIT 0148株(增殖分数30)和YIT0132株(增殖分数41)这3株。
【表4】
单位:CFU/ml
实施例3
植物乳杆菌株中有无质粒的确认:
(1)菌株与培养
使用MRS培养基,在37℃培养约20小时。
(2)质粒DNA的制备
通过3000×g的离心从1ml新鲜的培养液中收集菌体,悬浮在200μl的裂解液(50μg/ml N-乙酰胞壁质酶SG、3mg/ml鸡卵溶菌酶、100μg/ml RNaseA、50mMTris-HCl(pH8.0)、10mM EDTA)中。在37℃保温30分钟,使菌体原生质体化。利用3000×g收集原生质体化的菌体,利用市售的使用了碱性法的质粒制备试剂盒(BioRad Miniprep.)来制备质粒DNA。
(3)质粒的检测
以0.7%的琼脂糖凝胶对质粒DNA进行电泳后,利用溴化乙锭对凝胶进行染色,在UV照射下拍摄照片,由此来评价质粒的有无。其结果列于表5。
(4)质粒的有无
对于包括实施例2中显示出良好的果汁发酵能力的菌株在内的7种菌株进行研究。在7种菌株的5种中发现了质粒。其中,实施例2中的在葡萄汁和葡萄柚果汁中显示出了108CFU/ml以上的到达活菌数的菌株YIT 0132和YIT 0148均未确认到质粒。
【表5】
菌株名 | 有无质粒 |
YIT 10023 | + |
YIT 0102 | + |
YIT 10021 | + |
YIT 10015 | + |
Y99005(299v) | + |
YIT 0132 | - |
YIT 0148 | - |
+:保持有质粒
-:未保持有质粒
实施例4
乳酸菌饮料(1):
对于调整至白利糖度(Bx)10的表6所示的果汁或蔬菜汁,在表6所记载的条件下进行杀菌,冷却后利用MRS肉汤进行培养,接种0.4%的植物乳杆菌YIT 0132,在37℃培养48小时。对于所得到的发酵果汁或发酵蔬菜汁,利用MRS琼脂平板来测定制造时的活菌数(表6)。另外,在对这些乳酸菌饮料进行味道的自由评价时,发现全部是适于饮用的,但橙、苹果、胡萝卜、紫薯、红心甘薯在味道上是特别优选的。
【表6】
*单位:CFU/ml
**是在压榨西红柿后通过离心分离除去果肉并进行浓缩而得到的
实施例5
乳酸菌饮料(2):
在温水中溶解脱脂奶粉10%与酵母浸膏0.03%,在135℃、3秒的条件下进行杀菌,冷却后接种0.4%的经MRS肉汤培养的植物乳杆菌YIT 0132,在37℃培养48 小时。该乳酸菌饮料利用MRS琼脂平板培养基测定的制造时的活菌数为5.2×108CFU/ml。味道为温和的酸味,是易于饮用的饮料。
实施例6
乳酸菌饮料(3):
对于调整至白利糖度(Bx)10的表7所示的果汁或蔬菜汁,在表7所记载的条件下进行杀菌,接种0.4%的利用MRS肉汤进行了前培养的植物乳杆菌YIT 0148,在37℃培养48小时。对于所得到的发酵果汁或发酵蔬菜汁,利用MRS琼脂平板测定制造时的活菌数(表7)。另外,在对这些乳酸菌饮料进行味道的自由评价时,发现全部是适于饮用的,但橙、苹果、胡萝卜、紫薯、红心甘薯在味道上是特别优选的。
【表7】
*单位:CFU/ml
**是在压榨西红柿后通过离心分离除去果肉并进行浓缩而得到的
实施例7
乳酸菌饮料(4):
在温水中溶解脱脂奶粉10%与酵母浸膏0.03%,在135℃、3秒的条件下进行杀菌,冷却后接种0.4%的经MRS肉汤培养的植物乳杆菌YIT 0148,在37℃培养48小时。该乳酸菌饮料利用MRS琼脂平板培养基测定的制造时的活菌数为3.2×108CFU/ml。味道为温和的酸味,是易于饮用的饮料。
工业实用性
本发明乳酸菌即使在以各种蔬菜汁或果汁为发酵底物的情况下也有较高的到达活菌数。因此,可适宜地用于益生菌。
Claims (7)
1.一种属于植物乳杆菌的乳酸菌,将该乳酸菌在乳酸菌MRS肉汤培养基中以37℃培养16小时直至稳态,将得到的菌液以0.4%容量接种于葡萄和橙的100%果汁中,以其作为发酵底物在37℃培养48小时时,到达活菌数均为108CFU/ml以上,
该乳酸菌为植物乳杆菌YIT0132即FERM BP-11349、或为植物乳杆菌YIT0148即FERM BP-11350。
2.如权利要求1所述的属于植物乳杆菌的乳酸菌,其中,将该乳酸菌在乳酸菌MRS肉汤培养基中以37℃培养16小时直至稳态,将得到的菌液以0.4%容量接种于葡萄、葡萄柚、橙、菠萝和苹果的100%果汁中,以其作为为发酵底物在37℃培养48小时时,用各自的到达活菌数除以108并相加而得到的增殖分数值为25以上,所述到达活菌数的单位为CFU/ml。
3.如权利要求1或2所述的属于植物乳杆菌的乳酸菌,其中,该乳酸菌不具有质粒。
4.一种饮食品,该饮食品含有权利要求1至3的任一项所述的属于植物乳杆菌的乳酸菌。
5.一种发酵物,该发酵物是通过将权利要求1至3的任一项所述的属于植物乳杆菌的乳酸菌接种于食品材料中并进行发酵而得到的。
6.一种饮食品,该饮食品含有权利要求5所述的发酵物。
7.一种发酵物的制造方法,其特征在于,将权利要求1至3的任一项所述的属于植物乳杆菌的乳酸菌接种于食品材料中并进行发酵。
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DE102014110182A1 (de) * | 2014-07-18 | 2016-01-21 | Erdinger Weißbräu Werner Brombach GmbH & Co. KG | Verfahren zur Herstellung eines Nahrungsmittels oder einer Vorstufe desselben, Nahrungsmittel oder eine Vorstufe desselben und entsprechende Verwendung |
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WO2018049853A1 (zh) * | 2016-09-14 | 2018-03-22 | 光明乳业股份有限公司 | 一种植物乳杆菌增殖剂、添加该增殖剂的发酵产品及制备方法 |
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CN111280355B (zh) * | 2020-03-25 | 2022-08-02 | 河北农业大学 | 植物乳杆菌p_17及利用该菌制备发酵苹果汁的方法 |
WO2021252760A2 (en) * | 2020-06-10 | 2021-12-16 | The Board Of Trustees Of The University Of Arkansas | Swine origin probiotics that promote health and growth performance in pigs |
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