CN103189499B - Lactic acid bacteria and/or the Agent for improvement in survival of bacillus bifidus - Google Patents
Lactic acid bacteria and/or the Agent for improvement in survival of bacillus bifidus Download PDFInfo
- Publication number
- CN103189499B CN103189499B CN201180050220.XA CN201180050220A CN103189499B CN 103189499 B CN103189499 B CN 103189499B CN 201180050220 A CN201180050220 A CN 201180050220A CN 103189499 B CN103189499 B CN 103189499B
- Authority
- CN
- China
- Prior art keywords
- lactic acid
- acid bacteria
- lactobacillus
- aminoacid
- survival
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 180
- 241000894006 Bacteria Species 0.000 title claims abstract description 126
- 230000004083 survival effect Effects 0.000 title claims abstract description 115
- 239000004310 lactic acid Substances 0.000 title claims abstract description 90
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 90
- 241000186016 Bifidobacterium bifidum Species 0.000 title claims abstract description 54
- 239000003795 chemical substances by application Substances 0.000 title abstract description 46
- 230000006872 improvement Effects 0.000 title abstract description 41
- 235000001014 amino acid Nutrition 0.000 claims abstract description 74
- 150000001413 amino acids Chemical class 0.000 claims abstract description 74
- 239000002253 acid Substances 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims description 93
- 235000013305 food Nutrition 0.000 claims description 39
- 238000000034 method Methods 0.000 claims description 33
- 241000186606 Lactobacillus gasseri Species 0.000 claims description 28
- 238000000855 fermentation Methods 0.000 claims description 27
- 230000004151 fermentation Effects 0.000 claims description 27
- 229940039696 lactobacillus Drugs 0.000 claims description 27
- 241000186660 Lactobacillus Species 0.000 claims description 26
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims description 24
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 claims description 23
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 claims description 23
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 claims description 16
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 claims description 16
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 claims description 16
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 claims description 15
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 14
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 claims description 12
- 235000019152 folic acid Nutrition 0.000 claims description 12
- 239000011724 folic acid Substances 0.000 claims description 12
- 229960000304 folic acid Drugs 0.000 claims description 12
- 239000001095 magnesium carbonate Substances 0.000 claims description 11
- 229910000021 magnesium carbonate Inorganic materials 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- 241000186713 Lactobacillus amylovorus Species 0.000 claims description 10
- 239000011701 zinc Substances 0.000 claims description 9
- 210000000481 breast Anatomy 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 2
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 claims description 2
- 239000006041 probiotic Substances 0.000 abstract description 18
- 230000000529 probiotic effect Effects 0.000 abstract description 18
- 235000018291 probiotics Nutrition 0.000 abstract description 18
- 239000004615 ingredient Substances 0.000 abstract description 7
- 235000015140 cultured milk Nutrition 0.000 description 20
- 230000000694 effects Effects 0.000 description 15
- 238000004321 preservation Methods 0.000 description 15
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 12
- 235000013336 milk Nutrition 0.000 description 12
- 239000008267 milk Substances 0.000 description 12
- 210000004080 milk Anatomy 0.000 description 12
- 235000018417 cysteine Nutrition 0.000 description 11
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 11
- 235000014304 histidine Nutrition 0.000 description 9
- 235000002374 tyrosine Nutrition 0.000 description 9
- 235000013618 yogurt Nutrition 0.000 description 9
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 8
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 7
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 7
- 235000004279 alanine Nutrition 0.000 description 7
- 235000006109 methionine Nutrition 0.000 description 7
- 229930182817 methionine Natural products 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 241000186000 Bifidobacterium Species 0.000 description 5
- 230000001580 bacterial effect Effects 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 239000001963 growth medium Substances 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 229910052760 oxygen Inorganic materials 0.000 description 5
- 239000001301 oxygen Substances 0.000 description 5
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 4
- 230000000704 physical effect Effects 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 description 3
- 241000194017 Streptococcus Species 0.000 description 3
- 244000057717 Streptococcus lactis Species 0.000 description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 description 3
- 239000013543 active substance Substances 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- 238000012549 training Methods 0.000 description 3
- 230000035899 viability Effects 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241001134770 Bifidobacterium animalis Species 0.000 description 2
- 241000186011 Bifidobacterium catenulatum Species 0.000 description 2
- 241000194032 Enterococcus faecalis Species 0.000 description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 2
- 244000199866 Lactobacillus casei Species 0.000 description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 description 2
- 241000218492 Lactobacillus crispatus Species 0.000 description 2
- 241000186840 Lactobacillus fermentum Species 0.000 description 2
- 241001561398 Lactobacillus jensenii Species 0.000 description 2
- 241000186784 Lactobacillus oris Species 0.000 description 2
- 240000006024 Lactobacillus plantarum Species 0.000 description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 2
- 241000186604 Lactobacillus reuteri Species 0.000 description 2
- 241000186870 Lactobacillus ruminis Species 0.000 description 2
- 241000186869 Lactobacillus salivarius Species 0.000 description 2
- 241000194036 Lactococcus Species 0.000 description 2
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 2
- 241000192132 Leuconostoc Species 0.000 description 2
- 241000192129 Leuconostoc lactis Species 0.000 description 2
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 2
- 241000192001 Pediococcus Species 0.000 description 2
- 241000191996 Pediococcus pentosaceus Species 0.000 description 2
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 239000004411 aluminium Substances 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 229940118852 bifidobacterium animalis Drugs 0.000 description 2
- 229940002008 bifidobacterium bifidum Drugs 0.000 description 2
- 229940009289 bifidobacterium lactis Drugs 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000000151 deposition Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229940032049 enterococcus faecalis Drugs 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 229940017800 lactobacillus casei Drugs 0.000 description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 description 2
- 229940001882 lactobacillus reuteri Drugs 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000014380 magnesium carbonate Nutrition 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 150000007530 organic bases Chemical class 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- JBQYATWDVHIOAR-UHFFFAOYSA-N tellanylidenegermanium Chemical compound [Te]=[Ge] JBQYATWDVHIOAR-UHFFFAOYSA-N 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 241000186018 Bifidobacterium adolescentis Species 0.000 description 1
- 241000186012 Bifidobacterium breve Species 0.000 description 1
- 241000186020 Bifidobacterium dentium Species 0.000 description 1
- 241001608472 Bifidobacterium longum Species 0.000 description 1
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- 241000194033 Enterococcus Species 0.000 description 1
- 241000194031 Enterococcus faecium Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 240000001929 Lactobacillus brevis Species 0.000 description 1
- 235000013957 Lactobacillus brevis Nutrition 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 1
- 241001468191 Lactobacillus kefiri Species 0.000 description 1
- 241000394636 Lactobacillus mucosae Species 0.000 description 1
- 241000186684 Lactobacillus pentosus Species 0.000 description 1
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 1
- 241000186866 Lactobacillus thermophilus Species 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229940123973 Oxygen scavenger Drugs 0.000 description 1
- 241000589516 Pseudomonas Species 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000009697 arginine Nutrition 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229940004120 bifidobacterium infantis Drugs 0.000 description 1
- 229940009291 bifidobacterium longum Drugs 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000008260 defense mechanism Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 150000007529 inorganic bases Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 229940012969 lactobacillus fermentum Drugs 0.000 description 1
- 235000005772 leucine Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005706 microflora Species 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 235000008729 phenylalanine Nutrition 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000004400 serine Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- -1 vitamin Compound Chemical class 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/38—Chemical stimulation of growth or activity by addition of chemical compounds which are not essential growth factors; Stimulation of growth by removal of a chemical compound
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/115—Amylovorus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/145—Gasseri
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/515—Animalis
Abstract
The present invention relates to the Agent for improvement in survival of the lactic acid bacteria with aminoacid as effective ingredient and/or bacillus bifidus.According to the present invention it is possible to improve the lactic acid bacteria as probiotic bacteria and the bacillus bifidus survival ability in acid (pH value is low) environment.
Description
The reference of related application
The application is willing to No. 2010-184086 (applying date: 2010 based on Japanese patent application laid formerly
August 19) and advocate the interests of its priority, the disclosure of which all by referring to and be merged in this Shen
In please.
The background of the present invention
The field of invention
The present invention relates to the survival ability of the lactic acid bacteria with aminoacid as effective ingredient and/or bacillus bifidus
Improve agent.The invention also relates to comprise such Agent for improvement in survival and lactic acid bacteria and/or bifid
The food compositions of bacillus and the manufacture method of food compositions.And then the invention still further relates to include by
This Agent for improvement in survival add in the food compositions containing lactic acid bacteria and/or bacillus bifidus, carry
The method of the survival ability of high lactic acid bacteria and/or bacillus bifidus.
Correlation technique
The useful microorganism that can bring the effects useful to host such as the flora improving in digestive tract is claimed
For probiotic bacteria (or probiotic bacteria).As such useful microorganism, there are lactic acid bacteria and/or bifid bar
Bacterium.
There is as probiotic bacteria functional lactic acid bacteria and/or bacillus bifidus, often with various food
And/or the form per os of medicine is ingested.Now, such as in the fermented foods such as fermented milk, in picked-up
Before have become as the environment of low ph value, such environment be in most cases not suitable for lactic acid bacteria and/or
The survival (existence) of bacillus bifidus etc..Even if additionally, after picked-up, the live body that the pH value such as gastric portion is low
The most also the environment of the survival being not suitable for lactic acid bacteria and/or bacillus bifidus is become.If in food and/or live body
Interior lactic acid bacteria and/or the survival ability of bacillus bifidus are enhanced, it is possible to expect along with probiotic bacteria
The effect of function improves, and this point is it may be said that be also important from the viewpoint of preventive medicine.
Up to the present, for improving the survival ability of the lactic acid bacteria in food, it is proposed that several schemes.
(the Rajiv I.Dave such as such as Int.Dairy Journal7,435-443 (1997), R.I.Dave
and Negendra P.Shah)(“Effectiveness of Ascorbic Acid as an Oxygen
Scavenger in Improving Viability of Probiotic bacteria in Yoghurts Made
With Commercial Starter Cultures ") report by add anti-oxidation active substance anti-bad
Hematic acid (vitamin C) can improve the survival ability of the lactic acid bacteria (probiotic bacteria) in fermented milk.But, antioxygen
That changes active substance etc. adds the impact on Yoghurt and/or the local flavor of fermented milk and/or physical property relatively greatly, its
Use restricted.Further, since anti-oxidation active substance is played a role by autoxidation, thus
If not using a great deal of, the persistence of its effect just cannot be expected.
Japanese Unexamined Patent Publication 2002-017254 publication reports, by selected from cysteine, vitamin
Compound in C, Fructus Myricae rubrae extract, rutin and fruit juice, preserves under conditions of excessive light irradiates
The survival ability of the lactic acid bacteria in fermented milk improves.But, herein in relation at acid such low pH
The raising of the survival ability in value environment is the most specifically disclosed.
Japanese Unexamined Patent Publication 2010-505390 publication (WO2008/040872) describes Radix Acaciae senegalis
It is applied in combination improves in fermented dairy product with sulfur-containing amino acid (such as, cysteine) as required
The survival ability of bacillus bifidus.However, it is necessary to use Radix Acaciae senegalis, sulfur-containing amino acid only by
Use as supplementary element.
It addition, Japanese Unexamined Patent Publication 10-327751 publication has been recorded the rule by adding normal concentration
Fixed amino acid whose blending constituent (glutamic acid, leucine, alanine, serine, arginine, tyrosine,
Phenylalanine, histidine and methionine) local flavor of fermented milk can be improved.But, herein in relation to
The survival ability that can be improved the lactic acid bacteria etc. in fermented milk by aminoacid is not had any record or opens
Show.
Summary of the invention
The present inventors are nowadays by the lactic acid as probiotic bacteria being in acidity (pH value is low) environment
Bacterium and bacillus bifidus use aminoacid, and successfully greatly improve these probiotic bacterias depositing in preservation
Viability (survival ability).It addition, the present inventors are for Zn, folic acid, MgCO3Deng inorganic salts
Being studied similarly, these materials of result are also the same with aminoacid, can be by as benefit
The lactic acid bacteria of raw bacterium and the use of bacillus bifidus and improve their survival ability.The present invention is based on this
A little opinions and make.
So, it is an object of the invention to provide and can improve the conduct being in acidity (pH value is low) environment
The survival energy of the lactic acid bacteria of probiotic bacteria and the lactic acid bacteria of the survival ability of bacillus bifidus and/or bacillus bifidus
Power improve agent, use the Agent for improvement in survival of this lactic acid bacteria and/or bacillus bifidus food compositions and
Its manufacture method.
According to the present invention, it is provided that invent below.
(1) lactic acid bacteria and/or the Agent for improvement in survival of bacillus bifidus, it is with aminoacid as effective ingredient；
(2) according to the Agent for improvement in survival described in above-mentioned (1), wherein, aminoacid be selected from tyrosine,
Amino in tryptophan, histidine, methionine, cysteine, alanine and their mixture
Acid；
(3) according to the Agent for improvement in survival described in above-mentioned (1) or (2), wherein, lactic acid bacteria and bifid bar
Bacterium is probiotic bacteria；
(4) according to the Agent for improvement in survival described in any one of above-mentioned (1)～(3), it improves pH value
Be 2.0～6.5 scope low ph environment under lactic acid bacteria and/or the survival ability of bacillus bifidus；
(5) according to the Agent for improvement in survival described in any one of above-mentioned (1)～(4), it improves Yoghurt
Or the lactic acid bacteria in fermented milk and/or the survival ability of bacillus bifidus；
(6) according to the Agent for improvement in survival described in any one of above-mentioned (1)～(5), wherein, lactic acid bacteria
It it is Lactobacillus lactic acid bacteria；
(7) according to the Agent for improvement in survival described in any one of above-mentioned (1)～(6), wherein, further
Comprise selected from Zn, folic acid, MgCO3With the inorganic salts in their mixture；
(8) compositions, its comprise above-mentioned (1)～the Agent for improvement in survival described in any one of (7), with
And lactic acid bacteria and/or bacillus bifidus；
(9) according to the food compositions described in above-mentioned (8), it is Yoghurt or fermented milk；
(10) according to the food compositions described in above-mentioned (8) or (9), wherein, with relative to compositions 100g
For more than 50mg containing the aminoacid being added into as Agent for improvement in survival；
(11) manufacture method of food compositions, it includes that it is 2.0～6.5 that aminoacid adds to pH value
Scope low ph environment under the compositions containing lactic acid bacteria and/or bacillus bifidus in；
(12) according to the method described in above-mentioned (11), it further includes at and adds in above-mentioned composition
After aminoacid, it is combined the fermentation of thing；
(13) according to the method described in above-mentioned (11) or (12), wherein, aminoacid is selected from tyrosine, color
Aminoacid in propylhomoserin, histidine, methionine, cysteine, alanine and their mixture；
(14) according to the method described in any one of above-mentioned (11)～(13), wherein, lactic acid bacteria and bifid bar
Bacterium is probiotic bacteria；
(15) according to the method described in any one of above-mentioned (11)～(14), wherein, food compositions is acid
Cheese or fermented milk；
(16) according to the method described in any one of above-mentioned (11)～(15), wherein, lactic acid bacteria is lactobacillus
Belong to lactic acid bacteria；
(17) according to the method described in any one of above-mentioned (11)～(16), it farther includes to be selected from
Zn, folic acid, MgCO3Add together with aminoacid with the inorganic salts in their mixture；
(18) according to the method described in any one of above-mentioned (11)～(17), wherein, amino acid whose addition
It is more than 50mg relative to compositions 100g；
(19) method improving the survival ability of the lactic acid bacteria in food compositions and/or bacillus bifidus, its
Add in the compositions containing lactic acid bacteria and/or bacillus bifidus including by aminoacid.
(20) according to the method described in above-mentioned (19), wherein, add amino acid whose compositions and be in pH
Value is under the low ph environment of the scope of 2.0～6.5；
(21) according to the method described in above-mentioned (19) or (20), its be included in described compositions fermentation it
Before, described aminoacid is added in described compositions；
(22) according to the method described in any one of above-mentioned (19)～(21), wherein, aminoacid is selected from cheese
In propylhomoserin, tryptophan, histidine, methionine, cysteine, alanine and their mixture
Aminoacid；
(23) amino acid whose purposes, for improving the low ph value ring of the scope that pH value is 2.0～6.5
Lactic acid bacteria under border and/or the survival ability of bacillus bifidus；
(24) according to the purposes described in above-mentioned (23), wherein, aminoacid be selected from tyrosine, tryptophan,
Aminoacid in histidine, methionine, cysteine, alanine and their mixture.
According to the present invention it is possible to the lactic acid bacteria as probiotic bacteria being greatly improved in sour environment and/or double
Discrimination bacillus survival ability in (cold preservation) preserves.The activity that therefore, it can make these thalline is long-time
Continue.By using the Agent for improvement in survival of the present invention in food compositions, can not affect
The survival ability of thalline is improved under conditions of the local flavor of food compositions and/or physical property.And then according to this
Bright, the activity of thalline can be made to continue for a long time and higher, thus making of the thalline of use can be reduced
Consumption (addition in the food compositions such as fermented milk), as a result of which it is, in addition to cost reduces,
Can also expect that (or quality declines and presses down for the improvement of the local flavor of the food compositions such as fermented milk and/or physical property
System).
Known lactic acid bacteria survival ability in fermented milk, deposits oxygen, peroxide according to every kind of bacterial strain for molten
Change the tolerance difference of hydrogen, low ph value etc. and have larger difference.If able to carried by the present invention
High probiotic lactic bacteria survival ability in goods, though then can reduce physiologic effect excellent by
Relatively low and the situation of bacterial strain can not be used in the survival ability in fermentation milk, also can expect probiotic bacteria business
The prolongation of the shelf-life (freshness date) of product.
Detailed description of the invention
Agent for improvement in survival
The lactic acid bacteria of the present invention and/or the Agent for improvement in survival of bacillus bifidus are with aminoacid for effectively becoming
Point.
Here, " lactic acid bacteria and/or the Agent for improvement in survival of bacillus bifidus " refer to improve lactic acid bacteria and
Containing of medicament (the comprising food additive etc.) of both bacillus bifiduss or at least survival ability of any one
Justice.Under this this implication external, Agent for improvement in survival can also alternatively be stated survival ability as and improve
With compositions or survival ability raising additive.
It addition, " survival ability raising " refers to that lactic acid bacteria and/or bacillus bifidus are in their bacterium here
Time in the environment that body can grow up or maintain, suppress by acting on thalline it dead, maintain, increase
Add the quantity of remaining thalline.Therefore, survival ability improves such expression, typically suppresses thalline
The implication that number reduces, can also use with the concept comprising the maintenance of thalline number, propagation promotes in addition.
In the present invention, Agent for improvement in survival is can to improve lactic acid bacteria and/or bacillus bifidus in acidity
The medicament of the survival ability in preserving under (low ph value) environment.With fermented milk wait as representative containing breast
In the food compositions of acid bacterium and/or bacillus bifidus, it is usually formed acidity (low ph value) environment, mostly
The propagation of unaccommodated lactic acid bacteria or existence.Even if the Agent for improvement in survival of the present invention is in such acid
Property (low ph value) environment in also can play the function of survival ability improving thalline, therefore improving as sending out
Lactic acid bacteria and/or the survival ability aspect of bacillus bifidus in such food compositions such as ferment milk are to have
?.Therefore, the Agent for improvement in survival of the present invention, in acid (low ph value) environment can more added with
Effect ground function.
Acidity mentioned here (low ph value) environment, represents with pH value, typically pH value be 2.0～
The scope of 6.5, preferable ph be the scope of 2.5～6.0, more preferably pH value be the model of 3.0～5.5
Enclose, further preferred pH value be the scope of 3.5～5.0, even more preferably pH value be 3.8～4.8
Scope.Or, if the environment acidity of acid (low ph value) is represented, then at food compositions
In the case of waiting for fermented milk, as the acidity of lactic acid, the scope of for example, 0.1～1.3, it is preferably
The scope of 0.3～1.2, the scope of more preferably 0.5～1.1, the more preferably model of 0.7～1.1
Enclose.Additionally, the lactic acid in food compositions can be entered by such acidity by known disclosed method
Row quantitatively, thus is tried to achieve.
It addition, the Agent for improvement in survival of the present invention is as set forth above, it is possible to improve in acid (low ph value)
The lactic acid bacteria preserved in environment and/or the survival ability of bacillus bifidus.Here, " preserve " and refer to suitable
Preserve under the temperature conditions of lactic acid bacteria and/or bifidobacterium growth or maintenance.As preservation condition, excellent
Elect stored refrigerated condition as, if enumerating concrete example, then 1～10 DEG C, be preferably 1～5 DEG C, more
It is preferably from about under the temperature conditions of about 4 DEG C and preserves.Additionally, the guarantor of the raising of survival ability can be expected
Within depositing for example, one month time, preferably 1～4 week, more preferably 1～3 week, the most excellent
Elect the time of 2～3 weeks as.
Here, as long as aminoacid may be used as picked-up and can improve lactic acid bacteria or bacillus bifidus
Survival ability, be not particularly limited, as the amino acid whose preference that can use, can
Enumerate tyrosine, tryptophan, histidine, methionine, cysteine, alanine, it is possible to use
By mixture obtained by they two or more combinations.More preferably aminoacid is tyrosine, tryptophan, group
Propylhomoserin, cysteine or their mixture.Further preferably aminoacid be tyrosine, tryptophan,
Histidine or their mixture.During additionally, use cysteine, although improve lactic acid bacteria and/or double
The effect of the survival ability of discrimination bacillus is high, but there may come a time when that the flavor effect to food is bigger.The opposing party
Face, as the aminoacid that can use, preferably ORAC value (Oxygen Radical Absorpotion
Capacity (oxygen scavenging activity ability)) aminoacid that value is big.
When the Agent for improvement in survival of the present invention is added in food compositions, if as effectively
The aminoacid of composition is insoluble in food compositions, then can the most individually or multiple combination makes
The solvent such as alcohols, hydro carbons commonly used with water and/or food sectors, organic acid, organic base, inorganic
Acid, inorganic base, supercritical fluid etc. so that it is dissolve and use.That is, it is hydrophobic for can enumerating aminoacid
Property, food composition are hydrophilic situation etc..
The Agent for improvement in survival of the present invention is preferably applied to the lactic acid bacteria as probiotic bacteria and/or bifid
Bacillus.That is, in the food compositions such as fermented milk, as lactic acid bacteria and/or bacillus bifidus, have: use
Make leaven (starter) and be used as to give food compositions with functional probiotic bacteria, the present invention
Agent for improvement in survival mainly for the purpose of the survival ability of the probiotic bacteria improving the latter.Here,
Bacillus bifidus and/or lactic acid bacteria can use commercially available product, it is also possible to from the guarantor of common or public bacterium
Hide mechanism to obtain, it is possible to use cultivate bacterium obtained by the sample obtained from enteral etc..
The lactic acid bacteria that can apply the Agent for improvement in survival of the present invention is preferably Lactobacillus
(Lactobacillus) lactic acid bacteria, if enumerating more specifically example, can enumerate Lactobacillus gasseri
(Lactobacillus gasseri), Lactobacillus amylovorus (Lactobacillus amylovorus), Bao Jiali
Sub-lactobacillus (Lactobacillus bulgaricus), lactococcus lactis (Lactobacillus lactis), viscous
Film lactobacillus (Lactobacillus mucosae), Lactobacillus salivarius (Lactobacillus salivarius),
Bacillus acidophilus (Lactobacillus acidophilus), bacillus caucasicus (Lactobacillus
Caucasicus), lactobacillus thermophilus (Lactobacillus themophilus), Lactobacillus fermenti
(Lactobacillus fermentum), Lactobacillus crispatus (Lactobacillus crispatus), short breast bar
Bacterium (Lactobacillus brevis), lactobacillus casei (Lactobacillus casei), Lactobacillus Jensenii
(Lactobacillus jensenii), Lactobacillus oris (Lactobacillus oris), Lactobacillus plantarum
(Lactobacillus plantarum), Lactobacillus reuteri (Lactobacillus reuteri), rhamnose
Lactobacillus (Lactobacillus rhamnosus), lactobacillus ruminis (Lactobacillus ruminis), penta
Sugar lactobacillus (Lactobacillus pentosus) etc..Wherein, as preferred example, Jia Shi can be enumerated
Lactobacillus (Lactobacillus gasseri), Lactobacillus amylovorus (Lactobacillus amylovorus)
Deng.
Additionally, as the lactic acid bacteria in addition to Lactobacillus, comprise and belong to Streptococcus
(Streptococcus), Leuconostoc (Leuconostoc), Pediococcus (Pediococcus), intestinal ball
Pseudomonas (Enterococcus) and the lactic acid bacteria of Lactococcus (Lactococcus), as these lactic acid bacterias
Concrete example, streptococcus thermophilus (Streptococcus themophilus), Leuconostoc mesenteroides can be enumerated
(Leuconostoc mesenteroides), Pediococcus pentosaceus (Pediococcus pentosaceus), excrement intestinal
Coccus (Enterococcus faecalis), lactococcus lactis (Lactococcus lactis), enterococcus faecalis
(Enterococcus faecium), leuconostoc lactis (Leuconostoc lactis), lactococcus lactis cremoris
(Lactococcus cremoris) etc..
The bacillus bifidus that can apply the Agent for improvement in survival of the present invention refers to belong to Bifidobacterium
(Bifidobacterium) bacterium, if enumerating concrete example, then can enumerate breast bifidus bacillus
(Bifidobacterium lactis), bifidobacterium bifidum (Bifidobacterium bifidum), short bifid
Bacillus (Bifidobacterium breve), bifidobacteria infantis (Bifidobacterium infantis), green grass or young crops
Spring bifidus bacillus (Bifidobacterium adolescentis), long bifidus bacillus (Bifidobacterium
Longum), animal bifidobacteria (Bifidobacterium animalis), bifidobacterium catenulatum
(Bifidobacterium catenulatum), tooth bifidus bacillus (Bifidobacterium dentium) etc..
Wherein, as preferred example, breast bifidus bacillus (Bifidobacterium lactis) can be enumerated.
Optimal way according to the present invention, it is possible to provide the survival ability of lactic acid bacteria and/or bacillus bifidus improves
Agent, wherein, except the aminoacid as effective ingredient, contain the most further selected from Zn, folic acid,
MgCO3With the inorganic salts in their mixture.As such adding ingredient, can arrange further
Lift ascorbic acid.
Other modes according to the present invention, it is possible to provide with selected from Zn, folic acid, MgCO3With they
Inorganic salts in mixture is that effective ingredient, lactic acid bacteria and/or bacillus bifidus survival ability improves
Agent.
It is generally acknowledged that lactic acid bacteria has acid and/or the defense mechanism of oxygen, deposit according to its strong and weak difference
At the bacterial strain weak to acid and/or the strong bacterium of oxygen toleration, toleration.Think by cell can be assisted
Inorganic salts as interior enzyme reaction, cytoactive increases, thus survival ability improves.Certainly,
These are theoretical, do not limit the present invention.It can be said that add these further in aminoacid
Inorganic salts, is more useful in terms of improving survival ability.
Food compositions and the method improving survival ability
Other modes other according to the present invention, it is possible to provide Agent for improvement in survival containing the present invention,
And lactic acid bacteria and/or the compositions of bacillus bifidus.These compositionss are preferably food compositions, as
Concrete example, can enumerate refreshment drink, milk beverage, fermented milk, Yoghurt, lactobacillus beverage etc..
Agent for improvement in survival and the compositions of lactic acid bacteria and/or bacillus bifidus containing the present invention can
Directly to use, it is also possible to mix with other food and/or other compositions further, as common food
Compositions uses according to conventional treatment method like that.Additionally, for its character, it is also possible to it is generally to make
The state of diet product and/or form, such as solid (powder, granule, other), pasty state, liquid
Or any one of suspension.
An optimal way according to the present invention, it is possible to provide manufacture the manufacture method of food compositions, its
Including aminoacid is added under the low ph environment of the scope that pH value is 2.0～6.5 containing breast
In the compositions of acid bacterium and/or bacillus bifidus.The food compositions of gained has the survival energy in the present invention
Power improves function.
Here, about the relation added between amino acid whose time and the fermentation time of food compositions,
Before aminoacid can be added on the fermentation of said composition, fermentation among, fermentation after arbitrary time
Between carry out, from the easily aspect of management effect and/or effect etc. equably in goods entirety, excellent
Before electing the fermentation of said composition as, from the aspect of the aminoacid etc. easily wholesomely managing interpolation,
More preferably before the sterilizing of said composition.
That is, according to the preferred mode of the present invention, the manufacture method of food compositions farther includes
After adding aminoacid in above-mentioned composition, it is combined the fermentation of thing.
According to the mode of present invention further optimization, the manufacture method of food compositions farther includes
Will be selected from Zn, folic acid, MgCO3Add together with aminoacid with the inorganic salts in their mixture
Add.
As other compositions that can add in the present compositions, can enumerate such as, water,
Protein, saccharic, lipid, vitamins, mineral substance, organic acid, organic base, fruit juice and spice
Deng.Additionally, the adding ingredient such as gellant, stabilizer also can be enumerated.These compositions can also two kinds with
On be applied in combination.
In the present compositions, Agent for improvement in survival used as described below: improve as survival ability
Agent add aminoacid, preferably with relative to compositions 100g as 50mg more than contain, more preferably with
It is that 50mg～300mg contains, further preferably with relative to compositions relative to compositions 100g
100g is that 50mg～200mg contains.Amino acid content in said composition within the above range,
The aspect giving full play to amino acid whose survival ability raising effect is useful, and is avoiding aminoacid
A large amount of use local flavor and/or physical property to compositions to bring dysgenic aspect to be effective.
In the compositions (preferably food compositions) of the present invention, lactic acid bacteria is preferably with 105CFU/g
Above, more preferably with 106～109The scope of CFU/g, further preferably with 107～108CFU/g's
Scope contains, and bacillus bifidus is preferably with 10 in addition5More than CFU/g, more preferably with 106～109CFU/g
Scope, more preferably with 107～108The scope of CFU/g contains.
Other modes according to the present invention, it is possible to provide improve the lactic acid bacteria in food compositions and/or bifid
The method of the survival ability of bacillus, it includes the Agent for improvement in survival of the present invention being added to containing breast
In the compositions of acid bacterium and/or bacillus bifidus.Here, the interpolation time of Agent for improvement in survival can be
Any time before the fermentation of said composition, among fermentation, after fermentation, from the most whole at goods
In body, the aspect of management effect and/or effect etc. equably is set out, preferably the fermentation of said composition it
Before, from the aspect of the aminoacid etc. easily wholesomely managing interpolation, more preferably said composition
Before sterilizing.
Additionally, in this manual, use the expression of the value of " about " and/or " left and right ", be to comprise
As long as the variation of the value that those skilled in the art allow in terms of realizing the purpose of this value of setting
Implication.
Embodiment
Describe the present invention in detail by following example, but the present invention is not limited to these.
(1) strains tested and cultural method
As lactic acid bacteria, use the survival ability of (such as, in fermented milk) under low ph environment different
Bacterial strain: Lactobacillus gasseri OLL203195 (L.gasseri OLL203195) (FERM BP-11005),
Lactobacillus gasseri MEP22040001 (L.gasseri MEP22040001), Lactobacillus gasseri
MEP22040002 (L.gasseri MEP22040002), Lactobacillus gasseri JCM1131T (L.
Gasseri JCM1131T) and Lactobacillus amylovorus OLL2880 (L.amylovorus OLL2880)
(FERM BP-11006).Now, use L.gasseri OLL203195 as low ph environment
Under the representative of the relatively low thalline of survival ability, use L.gasseri MEP22040001 as low pH
The representative of the moderate thalline of survival ability under value environment, uses L.gasseri
MEP22040002, as the representative of the higher thalline of the survival ability under low ph environment, uses
L.gasseri JCM1131T is as the representative of the lactic acid bacteria of Lactobacillus (Lactobacillus) or adds
The representative of family name's lactobacillus (Lactobacillus gasseri).
Additionally, L.gasseri OLL203195 (Lactobacillus gasseri OLL203195) in
Within 2008, JIUYUE is entrusted in Independent Administrative Leged Industrial Technology Complex Inst's Patent Organism preservation on the 2nd
Heart preservation, this microorganism is preserved with preserving number FERM BP-11005.
Additionally, L.amylovorus OLL2880 (Lactobacillus amylovorus OLL2880)
Within 2nd, Independent Administrative Leged Industrial Technology Complex Inst's Patent Organism preservation is entrusted in JIUYUE in 2008
Center preservation, this microorganism is preserved with preserving number FERM BP-11006.
And, JCM refers to that RIKEN's microflora preserves facility (Japan Collection
Of Microorganisms), become now Physical Chemistry Inst's Biological Resource Center
(RIKEN BRC) microbial material exploitation room.
Each bacterial strain is used in MRS culture medium Anaerobic culturel system (ア ネ ロ パ Star Network (trade name,
Rhizoma Sparganii ガ ス KCC system) carry out Anaerobic culturel (37 DEG C, 24 hours).Afterwards by the training of gained
Nutrient solution is concentrated into 10 times, uses the normal saline of 0.85% to suspend, and (thalline is dense to make concentration liquid
Degree: about 1010CFU/g)。
(2) preparation of working stock culture
By 10 weight % aqueous solutions of defatted milk powder 95 DEG C of sterilizings 10 minutes, inoculate the most wherein
The leaven (isolated mixed culture fermentation agent from Mingzhi ten victory Yoghurt) of 0.15 weight %, at 37 DEG C
After bottom fermentation reaches 0.75 to its acidity, it is cooled to 4 DEG C, as working stock culture (bulk starter).
(3) mensuration of the survival ability in fermented milk
By Yoghurt mixture (yogurt mix) (raw material milk) (table 1) under the conditions of the maximum temperature of 95 DEG C
After sterilizing, inoculate above-mentioned working stock culture 3 weight % and each lactic acid bacteria 1 weight % wherein, at 43 DEG C
Fermentation to acidity reaches 0.75.
As Agent for improvement in survival or its comparative example, use respectively aminoacid (tyrosine, tryptophan,
Histidine, methionine, cysteine, alanine) (each 100mg/100g), vitamin C
(100mg/100g)、MgCO3(200mg/100g), folic acid (200 μ g/100g), zinc (Zn)
(1mg/100g).In principle, these Agent for improvement in survival and comparative example and go out before above-mentioned fermentation
Before bacterium, with ormal weight addition, (wherein, vitamin C and folic acid are because of poor to hot tolerance, thus are going out
Add after bacterium).After fermentation ends, each sample is put into half resistance cup gear container, is cooled to 4 DEG C, then
Heat sealing machine is used to cover aluminium lid.
The fermented milk of each sample being stamped aluminium lid obtained is preserved at 4 DEG C.
Preserve start after 1 day and after 16 days respectively by BL (+) the aerobic cultivation of culture medium (adding
In the BL culture medium of the de-fiber horse blood of 5%, under aerobic conditions cultivate) and the training of LBS anaerobism
Support and (in LBS culture medium, use Anaerobic culturel system (ア ネ ロ パ Star Network (trade name, Rhizoma Sparganii ガ ス
KCC's system) under anaerobic cultivate), with the survival ability in 72 hours confirmation fermented milk
(storage temperature: 4 DEG C).
Specifically, obtain the viable count in each sample, survival rate with the bacterium number after 16 days divided by 1 day
Bacterium number, tries to achieve with % conversion.Here bacterium number, the training that in the culture medium used, bacterium number is the highest
Support the meansigma methods in base.
The simple of table 1. Yoghurt mixture coordinates (need not the process that homogenizes)
Experimental result is as shown in table 2 below and table 3.
Additionally, in table 2 and table 3, because the date of manufacture is different, the survival rate difference in matched group by
Experimental error every day.
Each lactic acid bacteria survival rate (%:16 days/1 day) in fermentation milk in the preservation of 2.4 DEG C of table
Each lactic acid bacteria survival rate (%:16 days/1 day) in fermentation milk in the preservation of 3.4 DEG C of table
Additionally, for vitamin C, MgCO3, folic acid and each situation of zinc (Zn), experimental result is such as
Shown in table 4 below and table 5.
L.gasseri MEP22040001 survival rate in fermentation milk in the preservation of 4.4 DEG C of table
(%:8 or 16 days/1 day)
| 1 day | 8 days | 16 days | |
| Matched group | 100 | 2.0 | 0.3 |
| Zn interpolation group | 100 | 26.5 | 0.2 |
| Folic acid interpolation group | 100 | 23.8 | 0.5 |
| MgCO3 interpolation group | 100 | 27.5 | 3.0 |
L.gasseri OLL203195 survival rate in fermentation milk in the preservation of 5.4 DEG C of table
(%:8 or 16 days/1 day)
| 1 day | 8 days | 16 days | |
| Matched group | 100 | 5.7 | 0.7 |
| Zn interpolation group | 100 | 10.4 | 0.5 |
| Folic acid interpolation group | 100 | 6.6 | 0.6 |
| MgCO3 interpolation group | 100 | 14.7 | 3.1 |
(4)The mensuration (impact caused by the difference of amount of amino acid) of survival ability
L.gasseri OLL2680 is used as lactic acid bacteria, and as the ammonia of Agent for improvement in survival
The kind of base acid and the most following table of addition, in addition, obtain in the same manner as the experiment with above-mentioned (3) and deposit
Viability (survival rate).
Result is as described in Table 6.
L.gasseri JCM1131T survival rate in fermentation milk in the preservation of 6.4 DEG C of table
(%:16 days/1 day)
(5)The mensuration (impact caused by the difference of amount of amino acid) of survival ability
Use L.gasseri OLL2802 and L.gasseri OLL2680 as lactic acid bacteria, and make
Using aminoacid (tryptophan) for Agent for improvement in survival, its addition is 1,10,50 and
100mg/100g, in addition, obtains survival rate in the same manner as the experiment with above-mentioned (3).
Experimental result is as described in Table 7.
Each lactic acid bacteria survival rate (%:16 days/1 day) in fermentation milk in the preservation of 7.4 DEG C of table
According to the above results, when adding Tryptophan concentration (aminoacid) more than 50mg/100g, confirm
The survival ability of lactic acid bacteria improves effect.
(6)Survival ability measures (using the situation of amino acid whose mixture)
Use L.gasseri OLL2802 and L.gasseri OLL2680 as lactic acid bacteria, and make
Following 2 kinds of amino acid whose combinations (mixture) are used, in addition, with upper for Agent for improvement in survival
Survival rate is similarly obtained in the experiment stating (3).
The combination of amino acids of experiment is as follows.
(a) tryptophan: 50mg/100g+ histidine: 50mg/100g
(b) tryptophan: 50mg/100g+ tyrosine: 50mg/100g
(c) tryptophan: 50mg/100g+ cysteine: 50mg/100g
Experimental result is as described in Table 8.
Each lactic acid bacteria survival rate (%:16 days/1 day) in fermentation milk in the preservation of 8.4 DEG C of table
(7)The mensuration (using the situation of bacillus bifidus) of survival ability
Use bacillus bifidus B.animalis subsp.lactis JCM10602T (bifidobacterium animalis
Acid subspecies JCM10602T) replace lactic acid bacteria, and use aminoacid (color as Agent for improvement in survival
Propylhomoserin), its addition is 50,100 and 200mg/100g, in addition, with the experiment of above-mentioned (3)
Similarly obtain survival rate.
Experimental result is as described in Table 9.
Bacillus bifidus survival rate (%:16 days/1 day) in fermentation milk in the preservation of 9.4 DEG C of table
Claims (14)
- The most amino acid whose purposes, for improving the low ph environment of the scope that pH value is 2.0～6.0 Under Lactobacillus lactic acid bacteria or the survival ability of Lactobacillus lactic acid bacteria and bacillus bifidus, institute Stating aminoacid is the aminoacid in tyrosine, tryptophan, histidine and their mixture.
- Purposes the most according to claim 1, described aminoacid is tryptophan, or tryptophan with At least one amino acid whose mixture in tyrosine and histidine.
- 3. aminoacid and the purposes of the combination of inorganic salts, be used for improving the model that pH value is 2.0～6.0 Lactobacillus lactic acid bacteria under the low ph environment enclosed or Lactobacillus lactic acid bacteria and bacillus bifidus two The survival ability of person, described aminoacid is selected from tyrosine, tryptophan, histidine and their mixing Aminoacid in thing, described inorganic salts is selected from Zn, folic acid, MgCO3Mixture with them In inorganic salts.
- Purposes the most according to claim 3, described aminoacid is tryptophan, or tryptophan with At least one amino acid whose mixture in tyrosine and histidine.
- 5., according to the purposes described in any one of Claims 1 to 4, described Lactobacillus lactic acid bacteria is Lactobacillus gasseri.
- 6., according to the purposes described in any one of Claims 1 to 4, described Lactobacillus lactic acid bacteria is Lactobacillus amylovorus.
- 7., according to the purposes described in any one of Claims 1 to 4, described bacillus bifidus is the double qi of breast Bacillus.
- 8. improve the Lactobacillus lactic acid bacteria in food compositions or Lactobacillus lactic acid bacteria and bifid bar The method of the survival ability of both bacterium, it include adding aminoacid to containing Lactobacillus lactic acid bacteria, Or in Lactobacillus lactic acid bacteria and bacillus bifidus a combination of both thing,Described aminoacid is the amino in tyrosine, tryptophan, histidine and their mixture Acid,Add under the low ph environment that amino acid whose compositions is in the scope that pH value is 2.0～6.0.
- Method the most according to claim 8, before it is included in the fermentation of described compositions, will Described aminoacid adds in described compositions.
- Method the most according to claim 8, described aminoacid is tryptophan, or tryptophan Mixture amino acid whose with at least one in tyrosine and histidine.
- 11. methods according to claim 9, described aminoacid is tryptophan, or tryptophan Mixture amino acid whose with at least one in tyrosine and histidine.
- 12. methods according to Claim 8～described in any one of 11, described Lactobacillus lactic acid bacteria It it is Lactobacillus gasseri.
- 13. methods according to Claim 8～described in any one of 11, described Lactobacillus lactic acid bacteria It it is Lactobacillus amylovorus.
- 14. methods according to Claim 8～described in any one of 11, described bacillus bifidus is that breast is double Qi bacillus.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010184086 | 2010-08-19 | ||
| JP184086/2010 | 2010-08-19 | ||
| PCT/JP2011/068654 WO2012023578A1 (en) | 2010-08-19 | 2011-08-18 | Agent for improvement in survival of lactic acid bacterium and/or bifidobacterium |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103189499A CN103189499A (en) | 2013-07-03 |
| CN103189499B true CN103189499B (en) | 2016-08-10 |
Family
ID=45605231
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201180050220.XA Active CN103189499B (en) | 2010-08-19 | 2011-08-18 | Lactic acid bacteria and/or the Agent for improvement in survival of bacillus bifidus |
Country Status (3)
| Country | Link |
|---|---|
| JP (2) | JP6088821B2 (en) |
| CN (1) | CN103189499B (en) |
| WO (1) | WO2012023578A1 (en) |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BR112014027388A2 (en) * | 2012-05-02 | 2017-06-27 | Dsm Ip Assets Bv | sterile aqueous vitamin formulation |
| EP2885979B1 (en) | 2013-12-20 | 2017-06-07 | Generale Biscuit | Biscuit filling |
| KR101605516B1 (en) | 2015-06-11 | 2016-03-23 | 주식회사 종근당바이오 | Method for Increasing Viability, Storage Stability, Acid Tolerance or Oxgall Tolerance of Lactic Acid Bacteria |
| CN104938627A (en) * | 2015-06-12 | 2015-09-30 | 柳陈坚 | Method for preparing functional yoghurt through lactobacillus fermentation |
| CN105018408B (en) * | 2015-08-04 | 2018-03-30 | 吉林省浦生泰生物技术有限责任公司 | It is a kind of to add the method that rutin promotes growth of probiotics in the medium |
| JP6715170B2 (en) * | 2016-11-25 | 2020-07-01 | 有限会社オトコーポレーション | Food manufacturing method |
| WO2018160158A1 (en) * | 2017-02-28 | 2018-09-07 | Kimberly-Clark Worldwide, Inc. | Synergistic composition for maintenance of healthy balance of microflora |
| CN108651921B (en) * | 2017-03-31 | 2022-02-18 | 顶益（开曼岛）控股有限公司 | Fermented pickled pepper and preparation method of fermented pickled pepper flavor bag |
| JP7017322B2 (en) * | 2017-06-05 | 2022-02-08 | 雪印メグミルク株式会社 | Composition for improving survival and / or promoting growth of lactic acid bacteria |
| KR102447791B1 (en) * | 2018-10-30 | 2022-10-04 | 씨제이웰케어 주식회사 | Use of Cysteine or Its Salts for Cryoprotection of Lactic Acid Bacteria |
| KR102524732B1 (en) * | 2020-08-10 | 2023-04-24 | 주식회사 엠바이옴쎄라퓨틱스 | Lactobacillus composition stable under strong acid condition |
| US20230346853A1 (en) * | 2021-01-20 | 2023-11-02 | Cosmax Nbt, Inc. | Probiotic Lyophilizate Reactivation Composition for Improving Intestinal Survivability and Adhesion of Probiotics |
| KR102302336B1 (en) * | 2021-01-20 | 2021-09-15 | 코스맥스엔비티 주식회사 | Composition for reactivating freeze-dried probiotics to improve intestinal survivability and adherence of probiotics |
| CN113100290B (en) * | 2021-05-24 | 2023-03-28 | 宁波大学 | Application of composite fermentation inoculant in preparation of fermented milk |
| CN115093985B (en) * | 2022-04-24 | 2023-10-20 | 深圳市多微生保健食品有限公司 | Lactobacillus bifidus and fermentation method and application thereof |
Family Cites Families (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2031586C1 (en) * | 1993-02-05 | 1995-03-27 | Тамара Георгиевна Извекова | Biologically active product of sour milk and method for its production |
| JP3714790B2 (en) * | 1997-03-31 | 2005-11-09 | 雪印乳業株式会社 | Flavor improving composition for fermented milk |
| JP3818787B2 (en) * | 1999-01-06 | 2006-09-06 | カゴメラビオ株式会社 | Fluidity and semi-fluid food and drink containing bifidobacteria |
| JP2001258501A (en) * | 2000-03-22 | 2001-09-25 | Snow Brand Milk Prod Co Ltd | Flavor enhancer |
| JP3966533B2 (en) * | 2000-03-23 | 2007-08-29 | 雪印乳業株式会社 | Beverage or pasty food, and basic magnesium carbonate suspension |
| JP2001271089A (en) * | 2000-03-24 | 2001-10-02 | Snow Brand Milk Prod Co Ltd | Spice formulated with amino acid |
| JP2002017254A (en) * | 2000-07-10 | 2002-01-22 | Yakult Honsha Co Ltd | Light-resistant fermented milk, light-resistant fermented milk product and method for producing the same |
| BR0215274A (en) * | 2001-12-21 | 2005-05-10 | Dsm Ip Assets Bv | Modified netionine rich foods and their manufacturing processes |
| JP2004016046A (en) * | 2002-06-13 | 2004-01-22 | Tomonori Ito | Health food, drinking water, and method for improving constitution |
| CN1279161C (en) * | 2003-01-21 | 2006-10-11 | 烟台张裕集团有限公司 | Active saccharomycetes prepn and nutritive lactic acid bacteria prepn |
| CN1259413C (en) * | 2004-02-26 | 2006-06-14 | 天津科技大学 | Preparation process of fermenting agent for beneficial growing lactic bacteria and application in fresh cheese thereof |
| JP2006246861A (en) * | 2005-03-14 | 2006-09-21 | Bloodissue Inc | Functional ice cream and yoghurt |
| FI122914B (en) * | 2005-04-01 | 2012-08-31 | Biohit Oyj | Food composition for binding of acetaldehyde in the mouth and in the digestive tract and process for the preparation of the composition |
| FR2888469B1 (en) * | 2005-07-13 | 2007-09-21 | Gervais Danone Sa | FERMENTED FOOD PRODUCTS CONTAINING PROBIOTIC STRAINS, AND PROCESS FOR THEIR PREPARATION |
| CN101057609B (en) * | 2007-05-22 | 2011-10-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Long-acting sour milk containing beneficial bacteria factor and its producing method |
| JP4784910B2 (en) * | 2007-07-03 | 2011-10-05 | 味の素株式会社 | A method for imparting or enhancing the richness of an amino acid-containing composition of a protein beverage |
| JP2010004787A (en) * | 2008-06-26 | 2010-01-14 | Kaneka Corp | Method for culturing lactobacillus brevis |
| WO2010061877A1 (en) * | 2008-11-28 | 2010-06-03 | 明治乳業株式会社 | Mineral absorption improver, and method for improving absorption of minerals |
-
2011
- 2011-08-18 WO PCT/JP2011/068654 patent/WO2012023578A1/en active Application Filing
- 2011-08-18 CN CN201180050220.XA patent/CN103189499B/en active Active
- 2011-08-18 JP JP2012529607A patent/JP6088821B2/en active Active
-
2016
- 2016-12-13 JP JP2016241626A patent/JP6483653B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2017093441A (en) | 2017-06-01 |
| JP6483653B2 (en) | 2019-03-13 |
| JP6088821B2 (en) | 2017-03-01 |
| WO2012023578A1 (en) | 2012-02-23 |
| JPWO2012023578A1 (en) | 2013-10-28 |
| CN103189499A (en) | 2013-07-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103189499B (en) | Lactic acid bacteria and/or the Agent for improvement in survival of bacillus bifidus | |
| Kailasapathy et al. | L. acidophilus and Bifidobacterium spp.-their therapeutic potential and survival in yogurt | |
| Guldas et al. | Influence of Spirulina platensis powder on the microflora of yoghurt and acidophilus milk | |
| EP2016834B1 (en) | Food product comprising bacteria and sorbitan fatty acid | |
| CN107810264A (en) | Suitable for protecting the composition of microorganism | |
| CN108783462A (en) | A kind of industrial process of beneficial bacteria of intestinal tract preparation | |
| ES2545209T3 (en) | Method of obtaining a new strain of Bifidobacterium bifidum with activity against Helicobacter pylori infection | |
| CN109929779A (en) | A kind of probiotics preparation and its preparation method and application containing biologically active peptide | |
| KR101927859B1 (en) | Method for improving the stability and coating efficiency of probiotics using ultrasonic wave after freeze-drying and food composition containing freeze-dried powder of probiotics prepared thereby as effective component | |
| KR20130004572A (en) | Method for constructing novel bacterium belonging to the genus bifidobacterium | |
| TW201043152A (en) | Freeze-dried bacterial cell powder and method of producing the same | |
| RU2451067C2 (en) | Method for enhancement of bifidobacteria viability in the process of fermented food product storage | |
| JP5505298B2 (en) | Helicobacter pylori growth inhibitor and method for producing the same | |
| KR101746227B1 (en) | Agents for promoting secretion and/or suppressing decrease of adiponectin | |
| WO2003040350A1 (en) | Bacterium of the genus bifidobacterium and fermented foods using the same | |
| AU2017287989B2 (en) | Composition for use in improvement of nutritional state | |
| CN102077932A (en) | Method for preparing nutritional jelly rich in highly active intestinal probiotics | |
| US8399238B2 (en) | Shelf-stable product with living micro-organisms | |
| CN101731505A (en) | Live probiotic-containing sweet sauce and making method thereof | |
| JP4794592B2 (en) | New lactic acid bacteria | |
| JP4473570B2 (en) | Method for improving survival of microorganisms in vivo and microorganisms with improved survival | |
| JP4023791B2 (en) | Antimicrobial substance-producing lactic acid bacteria and functional foods using the same | |
| Parada et al. | Lactic acid fermented products as vehicles for probiotics | |
| JP6966275B2 (en) | How to improve the survival of lactic acid bacteria | |
| JP2009232717A (en) | Method for producing fermented milk using new lactic acid bacterium |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: DE Ref document number: 1186754 Country of ref document: HK |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: GR Ref document number: 1186754 Country of ref document: HK |