CN104780767B - Yoghourt and its manufacturing method, the manufacturing method of lactic acid bacteria vitro functional product and lactic acid bacteria vitro functional product increasing agent - Google Patents
Yoghourt and its manufacturing method, the manufacturing method of lactic acid bacteria vitro functional product and lactic acid bacteria vitro functional product increasing agent Download PDFInfo
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- CN104780767B CN104780767B CN201380057872.5A CN201380057872A CN104780767B CN 104780767 B CN104780767 B CN 104780767B CN 201380057872 A CN201380057872 A CN 201380057872A CN 104780767 B CN104780767 B CN 104780767B
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- lactic acid
- yoghourt
- acid bacteria
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 248
- 241000894006 Bacteria Species 0.000 title claims abstract description 181
- 239000004310 lactic acid Substances 0.000 title claims abstract description 124
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 124
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 104
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 49
- 239000003795 chemical substances by application Substances 0.000 title description 23
- 239000006174 pH buffer Substances 0.000 claims abstract description 60
- 238000000855 fermentation Methods 0.000 claims abstract description 45
- 230000004151 fermentation Effects 0.000 claims abstract description 45
- 238000000034 method Methods 0.000 claims abstract description 41
- 239000002994 raw material Substances 0.000 claims abstract description 30
- 235000013336 milk Nutrition 0.000 claims description 36
- 239000008267 milk Substances 0.000 claims description 36
- 210000004080 milk Anatomy 0.000 claims description 36
- 239000000203 mixture Substances 0.000 claims description 29
- 235000013365 dairy product Nutrition 0.000 claims description 21
- 239000007858 starting material Substances 0.000 claims description 20
- 210000000481 breast Anatomy 0.000 claims description 19
- 241000186660 Lactobacillus Species 0.000 claims description 16
- 229940039696 lactobacillus Drugs 0.000 claims description 16
- NBIIXXVUZAFLBC-UHFFFAOYSA-N phosphoric acid Substances OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 12
- 230000035755 proliferation Effects 0.000 claims description 9
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 8
- -1 phosphoric acid alkali metal salt Chemical class 0.000 claims description 8
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 3
- 239000000872 buffer Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 229910052783 alkali metal Inorganic materials 0.000 claims 5
- 239000000523 sample Substances 0.000 description 93
- 239000000047 product Substances 0.000 description 60
- 229910000397 disodium phosphate Inorganic materials 0.000 description 28
- 229910019142 PO4 Inorganic materials 0.000 description 21
- 239000010452 phosphate Substances 0.000 description 21
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 20
- 241000196324 Embryophyta Species 0.000 description 14
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 13
- 239000011734 sodium Substances 0.000 description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 10
- 235000020167 acidified milk Nutrition 0.000 description 9
- 239000000654 additive Substances 0.000 description 8
- 229920001282 polysaccharide Polymers 0.000 description 8
- 239000005017 polysaccharide Substances 0.000 description 8
- 235000020183 skimmed milk Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 150000004676 glycans Chemical class 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 6
- 102000007544 Whey Proteins Human genes 0.000 description 6
- 108010046377 Whey Proteins Proteins 0.000 description 6
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 6
- 229910000162 sodium phosphate Inorganic materials 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000006228 supernatant Substances 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 230000000996 additive effect Effects 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 238000004321 preservation Methods 0.000 description 5
- 239000011780 sodium chloride Substances 0.000 description 5
- 238000012795 verification Methods 0.000 description 5
- 102000011632 Caseins Human genes 0.000 description 4
- 108010076119 Caseins Proteins 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 4
- 239000013068 control sample Substances 0.000 description 4
- 239000006071 cream Substances 0.000 description 4
- 235000010855 food raising agent Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000004128 high performance liquid chromatography Methods 0.000 description 4
- 235000021262 sour milk Nutrition 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 235000021119 whey protein Nutrition 0.000 description 4
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 3
- 238000005481 NMR spectroscopy Methods 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 244000057717 Streptococcus lactis Species 0.000 description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 3
- 235000013376 functional food Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 241000283707 Capra Species 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 229920002444 Exopolysaccharide Polymers 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 229920001755 Kefiran Polymers 0.000 description 2
- 102000004407 Lactalbumin Human genes 0.000 description 2
- 108090000942 Lactalbumin Proteins 0.000 description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 241000108055 Lactobacillus kefiranofaciens Species 0.000 description 2
- 102000008192 Lactoglobulins Human genes 0.000 description 2
- 108010060630 Lactoglobulins Proteins 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000015155 buttermilk Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 239000006356 lactobacillus kefiranofaciens Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 235000011497 sour milk drink Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- 235000021249 α-casein Nutrition 0.000 description 2
- 235000021241 α-lactalbumin Nutrition 0.000 description 2
- 235000021246 κ-casein Nutrition 0.000 description 2
- SERLAGPUMNYUCK-URHLDCCQSA-N (2R,3S,4R,5S)-6-[(3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyhexane-1,2,3,4,5-pentol Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)[C@@H](O)COC1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-URHLDCCQSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 239000007836 KH2PO4 Substances 0.000 description 1
- 241000186606 Lactobacillus gasseri Species 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000186429 Propionibacterium Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 150000001447 alkali salts Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000005784 autoimmunity Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 229910000403 monosodium phosphate Inorganic materials 0.000 description 1
- 235000019799 monosodium phosphate Nutrition 0.000 description 1
- 210000000822 natural killer cell Anatomy 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 150000003016 phosphoric acids Chemical class 0.000 description 1
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
- 235000008924 yoghurt drink Nutrition 0.000 description 1
Classifications
-
- 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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- 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.
-
- 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
- A23V2400/137—Delbrueckii
Abstract
The object of the present invention is to provide the new methods that can be effectively increased the functional product yield from lactic acid bacteria.The manufacturing method of Yoghourt of the present invention has pH buffer addition process and fermentation procedure.In pH buffer adds process, pH buffer is added in Yoghourt raw material.In fermentation procedure, make to be added to the Yoghourt raw material of pH buffer through lactobacillus-fermented.
Description
Technical field
The present invention relates to the manufacturing method of the Yoghourt for the output increased for making the functional product from lactic acid bacteria and by the acid
The Yoghourt of the manufacturing method manufacture of milk.Moreover, the breast of the yield the present invention relates to the bacterium vitro functional product for increasing lactic acid bacteria
The manufacturing method of sour bacterium vitro functional product and used in the method lactic acid bacteria vitro functional product increasing agent.
Background technology
It is well known that by absorbing lactic acid bacteria and functional product from lactic acid bacteria improves bacterial flora in the digestive tract,
Have the function of to host beneficial (maintain health, reduce risk).For example, lactobacillus delbruockii subspecies bulgaricus
(Lactobacillus delbruechii subsp.bulgaricus) is sent out (below also referred to as " Bulgarian bacterium ") as Yoghourt
Ferment agent uses one kind of lactic acid bacteria in the manufacture for being acidified milk.There are the external polysaccharide of many producing strains in Bulgaria bacterium
(exopolysaccharide：EPS bacterial strain).Also, the known EPS is not only to the physical characteristic of fermented dairy product and stabilization
Property contribute, to enjoy probiotic effect also contribute.For example, as it is known that Lactobacillus delbruechii
The EPS that OLL1073R-1 plants of subsp.bulgaricus (following to be also referred to as " OLL1073R-1 plants ") is generated has prevention autoimmunity
The effect of disease.Moreover it is known that the acidified milk manufactured using the bacterial strain is had Activated NK Cells, reduces and catch a cold, resist
Influenza and other effects (referring for example to Patent Documents 1 to 3 etc.).As a result, by using productions such as the lactic acid bacterias and lactic acid bacteria for generating EPS
Raw EPS can be provided with conducive to the functional food and replenishers of health.
However, in order to effectively manufacture such functional food and replenishers, need to improve in the functional food
EPS yield.
The EPS for the lactic acid bacteria for being originated from Bulgarian bacterium is not limited only to improve, proposed various methods in the past.Example
Such as, patent document 4 is disclosed using peptone, yeast extract and culture medium containing unrighted acid or its ester, training
Supporting lactobacillus kefiranofaciens (Lactobacillus kefiranofaciens) etc. has kefiran polysaccharide (kefiran) production
The lactic acid bacteria of ability can generate the EPS of high concentration in culture solution.Moreover, patent document 5 is disclosed adds in breast in milk
Albumin, soybean protein etc. are sent out using lactococcus lactis subsp (Lactococcus lactis subsp.cremoris)
Ferment dramatically increases the EPS from lactic acid bacteria.
Existing technical literature
Patent document
Patent document 1：Japanese Unexamined Patent Publication 2000-247895 bulletins
Patent document 2：Japanese Unexamined Patent Publication 2005-194259 bulletins
Patent document 3：International publication WO 2011/065300
Patent document 4：Japanese Unexamined Patent Publication 2011-250756 bulletins
Patent document 5：Japanese Unexamined Patent Publication 2011-51268 bulletins
Invention content
Problems to be solved by the invention
The subject of the invention is to provide the new methods for the yield that can be effectively increased the functional product from lactic acid bacteria.
The means solved the problems, such as
An aspect of of the present present invention is related to the manufacturing method of Yoghourt, and the method has pH buffer addition process and fermentation work
Sequence.In pH buffer adds process, pH buffer is added into Yoghourt raw material.In fermentation procedure, make to be added to pH bufferings
The Yoghourt raw material (hereinafter referred to as " the Yoghourt raw material for being added to pH buffer ") of agent is through lactobacillus-fermented.Also, add to Yoghourt raw material
Add lactic acid bacteria can be before pH buffer is added, it can also be after pH buffer be added.
It is that the present application persons probe into keen determination the result shows that, according to the manufacturing method of above-mentioned Yoghourt, into Yoghourt raw material
After adding pH buffer, make the Yoghourt fermenting raw materials, the time for the pH ranges that can be proliferated lactic acid bacteria can be extended, as a result, energy
Enough improve the yield of the functional product from lactic acid bacteria in Yoghourt.That is, the manufacturing method of the Yoghourt can effectively improve source
From the yield of the functional product of lactic acid bacteria.
However, in the manufacturing method of the Yoghourt, lactic acid bacteria at least preferably comprises generates energy with the external polysaccharide of lactic acid bacteria
The lactic acid bacteria of power.Also, the lactic acid bacteria that ability is generated with the external polysaccharide of lactic acid bacteria preferably at least adds comprising Lactobacillus delbrueckii guarantor
The lactic acid bacteria of Leah subspecies.Also, the lactic acid bacteria in this case, with the external polysaccharide generation ability of lactic acid bacteria can be independent
Lactobacillus delbruockii subspecies bulgaricus lactic acid bacteria or contain lactobacillus delbruockii subspecies bulgaricus and other lactic acid
The mixture of lactic acid bacteria of bacterium.
Moreover, in the manufacturing method of the Yoghourt, pH buffer preferably phosphate.As lactic acid bacteria, using De Shi newborn
The lactic acid bacteria of bacillus subspecies bulgaricus and streptococcus thermophilus (Streptococcus thermophilus) kind lactic acid bacteria (with
It is lower also referred to as " Thermophilic Bacteria ") mixture in the case of, can while Thermophilic Bacteria proliferation is inhibited, promote Lactobacillus delbrueckii protect plus
The proliferation of the lactic acid bacteria of Leah subspecies.Also, the phosphate preferred as alkali salt.The phosphate is more preferably from by phosphoric acid hydrogen two
At least one phosphate selected in the group of sodium and dipotassium hydrogen phosphate composition.
Also, in the manufacturing method of the Yoghourt, preferably comprised in Yoghourt raw material in more than 8 weight %, 20 weight %
In following range without fat breast solid ingredient.Also, the Yoghourt before Yoghourt raw material herein refers to addition pH buffer is former
Material.
Also, in the manufacturing method of the Yoghourt, in fermentation procedure, preferably make to be added to the Yoghourt raw material of pH buffer
Through lactobacillus-fermented within the scope of 30 DEG C or more, less than 40 DEG C of temperature.
Contain lactic acid bacteria and pH buffer in the Yoghourt manufactured by the manufacturing method of above-mentioned Yoghourt.Also, pH buffer is equal
One is dissolved in the Yoghourt.Herein, lactic acid bacteria and pH buffer are as described above.Moreover, the pH buffer in the Yoghourt, such as can
With by the chromatographic techniques such as high performance liquid chromatography, nuclear magnetic resonance (NMR) technology (referring for example to Szlyk E, Hrynczyszyn P,
“Phosphate additives determination in meat products by 31-phosphorus nuclear
magnetic resonance using new internal reference standard:
Hexamethylphosphoroamide phosphate solution ", Talanta.2011 March 15；84(1)：199-
203.doi:10.1016/j.talanta.2010.12.046) etc. detections.
Moreover, above-mentioned Yoghourt preferably also contains lactic acid bacteria vitro functional product (for example, external polysaccharide of lactic acid bacteria etc.).
In this case, Yoghourt total amount is equivalent to, the amount of lactic acid bacteria vitro functional product is preferably in more than 40mg/kg, 100mg/kg
In following range.
Another aspect of the present invention relates to the manufacturing methods of lactic acid bacteria vitro functional product, and there is pH buffer to add work
Sequence and fermentation procedure.In pH buffer adds process, pH buffer is added in dairy milk starting material.In fermentation procedure, it is added to
The dairy milk starting material of pH buffer (is also referred to as " producing strains vitro functional below through generating the lactic acid bacteria of lactic acid bacteria vitro functional product
The lactic acid bacteria of product ") fermentation.Also, it can also added before pH buffer is added to dairy milk starting material addition lactic acid bacteria
After pH buffer.
It is that the present application persons probe into keen determination the result shows that, according to the manufacturer of above-mentioned lactic acid bacteria vitro functional product
Normal direction dairy milk starting material adds pH buffer, and the dairy milk starting material is then made to ferment, and can make the lactic acid bacteria of producing strains vitro functional product
The time lengthening of the pH ranges of proliferation, as a result, it is possible to improve the yield for the functional product for being originated from lactic acid bacteria.That is, the lactic acid
The manufacturing method of bacterium vitro functional product can effectively improve the yield of the functional product from lactic acid bacteria.That is, at this
In the one side of invention, pH buffer plays a role as the active ingredient of lactic acid bacteria vitro functional product increasing agent.
Also, from other viewpoint, the manufacturing method of above-mentioned lactic acid bacteria vitro functional product can also be expressed as " to
(addition) pH buffer is mixed in dairy milk starting material, the volume increase of the lactic acid bacteria vitro functional product of dairy milk starting material fermentation is made through lactic acid bacteria
Method ", " into dairy milk starting material mix (addition) pH buffer lactic acid bacteria vitro functional product method for increasing ", " in order to make
Lactic acid bacteria vitro functional product increase production and to dairy milk starting material mixing (addition) pH buffer method ", " in order to make lactic acid bacteria external
Functional product increases production and is directed to the use (application method) of the pH buffer of dairy milk starting material " etc..
The effect of invention
An aspect of of the present present invention is related to the manufacturing method of Yoghourt, and pH buffer is added in Yoghourt raw material, then makes the acid
Milk material ferments, and can extend the time for the pH ranges that can be proliferated lactic acid bacteria, and as a result, it is possible to improve in Yoghourt to be originated from lactic acid
The yield of the functional product of bacterium.That is, the manufacturing method of the Yoghourt can effectively improve the functional product from lactic acid bacteria
Yield.
In addition, another aspect of the present invention relates to the manufacturing method of lactic acid bacteria vitro functional product, by dairy milk starting material
PH buffer is added, the dairy milk starting material is then made to ferment, the time for the pH ranges that can be proliferated lactic acid bacteria can be extended, as a result, energy
The enough yield for improving the functional product from lactic acid bacteria.That is, the manufacturing method of the lactic acid bacteria vitro functional product can have
Effect improves the yield of the functional product from lactic acid bacteria.
Specific embodiment
Hereinafter, embodiments of the present invention are described in detail, but the present invention is not limited only to following each embodiments.
First embodiment
Yoghourt involved in present embodiment is by pH buffer addition process and fermentation procedure manufacture.In pH buffer
It adds in process, pH buffer is added in Yoghourt raw material.In fermentation procedure, make to be added to the acid of pH buffer through lactic acid bacteria
Milk material (hereinafter referred to as " the Yoghourt raw material for being added to pH buffer ") ferments.
In the present embodiment, Yoghourt refers to be saved " acidified milk " and " sour milk beverage " that enables and defining by newborn class.Newborn class saves
" acidified milk " in order be defined as " breast or containing breast without fat breast solid ingredient equal above therewith etc. through lactic acid bacteria or ferment
Mother's fermentation, becomes paste or the product of liquid " or " product after these are freezed ".Acidified milk is roughly divided into " after filling containers
Ferment cured hard Yoghourt (solid state fermentation breast, solidification type yoghourt) ", " curdled milk is crushed after fermentation, is filled in the soft of container
Soft Yoghourt " with homogenizer is fine is smashed, improves the yogurt drink (liquid of its liquidus behavior by Yoghourt (paste acidified milk) " again
State acidified milk) ".Moreover, " sour milk beverage " that newborn class is saved in enabling refers to " breast etc. be made after lactic acid bacteria or yeast fermentation again to add
Work or the beverage (in addition to acidified milk) using it as primary raw material ".
It is more than at least one for containing breast, dairy products, lactoprotein in Yoghourt raw material.As Yoghourt raw material, such as can arrange
It lifts：Milk, the animals such as sheep, goat breast, their processed goods, sterilization breast, skimmed milk, whole-fat milk powder, partly skimmed milk, skimmed milk
Powder, full-cream concentrated milk, skim concentrated milk, cream, butter, buttermilk (バ タ ー ミ Le Network), whey, whey protein concentrate
(WPC), whey protein sepd (WPI), alpha lactalbumin (α-La), beta lactoglobulin (β-Lg), alpha-casein, β-junket egg
In vain, the dairy milk starting materials such as κ-casein, amino acids, granulated sugar, carbohydrate, producing starch (in addition to dextrin, also soluble starch,
Britain's starch (Block リ テ ィ ッ シ ュ ス タ ー チ), oxidized starch, starch ester, starch ether etc.), food fiber, sweetener is organic
Sour (malic acid, citric acid, lactic acid, tartaric acid etc.), fragrance, water etc..Also, Yoghourt raw material is mixed by above-mentioned such common raw material
It closes, heating is allowed to dissolving and obtains.In Yoghourt raw material, the glue such as gelatin, agar, pectin, carboxymethyl cellulose (CMC) can be added
Solidifying agent, tackifier, stabilizer.In this case, stabilizers such as gelatin etc. are dissolved by heating in advance with water equal solvent, then this is steady
Determine agent aqueous solution to mix with other compositions, so as to be configured to Yoghourt raw material.
Also, it is preferred that the Yoghourt raw material without fat breast solid ingredient (hereinafter referred to as " SNF ") more than 8 weight %, 20 weights
In the range for measuring below %.In the manufacturing method of Yoghourt of the present embodiment, generate EPS's being used as lactic acid bacteria
Bulgarian bacterium and Thermophilic Bacteria, as pH buffer using flavor that Yoghourt in the case of phosphatic, can be kept well and
The content of the thalline exo polysaccharides (hereinafter referred to as " EPS ") in Yoghourt can be improved.Also, the SNF of Yoghourt raw material is preferably in 8.5 weights
In the range for measuring more than %, below 18.5 weight %, more preferably more than 9 weight %, in the range of below 15 weight %, especially
It is preferred that more than 9.5 weight %, in the range of below 14 weight %.
In the present embodiment, pH buffer is not particularly limited, particularly preferred phosphate.Also, in this embodiment party
In formula, phosphate also includes its hydrate.As phosphate, such as sodium dihydrogen phosphate (NaH can be enumerated2PO4), phosphoric acid hydrogen two
Sodium (Na2HPO4), potassium dihydrogen phosphate (KH2PO4), dipotassium hydrogen phosphate (K2HPO4) etc..Also, these phosphate can individually make
With can also be applied in combination.Moreover, in the manufacturing method of Yoghourt of the present embodiment, preferably make alone or in combination
With disodium hydrogen phosphate (Na2HPO4), dipotassium hydrogen phosphate (K2HPO4), disodium hydrogen phosphate (Na is particularly preferably used alone2HPO4)。
Moreover, in the pH buffer addition process of the manufacturing method of Yoghourt of the present embodiment, relative to Yoghourt original
Material, preferably amount of the additive amount of pH buffer more than 0.05 weight %, in the range of below 0.55 weight %.In this embodiment party
In the manufacturing method for the Yoghourt that formula is related to, delaying as lactic acid bacteria using the Bulgarian bacterium and Thermophilic Bacteria for generating EPS, as pH
Electuary, if the additive amount of pH buffer is in the range, can keep the solidifying of Yoghourt well using in the case of phosphatic
Newborn tension (カ ー De テ Application シ ョ Application) and flavor, and the proliferation of Bulgarian bacterium can be promoted, and can increase and add from guarantor
The yield of the EPS of Leah bacterium.Also, the additive amount of pH buffer is preferably more than 0.08 weight %, below 0.45 weight %
In the range of, particularly preferably more than 0.1 weight %, in the range of below 0.35 weight %.
In the present embodiment, the lactic acid bacteria (hereinafter referred to as " production that lactic acid bacteria is producing strains vitro functional product such as EPS
The lactic acid bacteria of raw bacterium vitro functional product "), for example, lactobacillus delbruockii subspecies bulgaricus (Lactobacillus
Delbruechii subsp.bulgaricus) lactic acid bacteria (below also referred to as " Bulgarian bacterium ").In the present embodiment, only
The lactic acid bacteria that lactic acid bacteria is producing strains vitro functional product is wanted, can be any bacterial strain, preferably generates EPS's
OLL1073R-1 plants of Lactobacillus delbruechii subsp.bulgaricus (FERM BP-10741).Also,
For present embodiment preferably based on Bulgarian bacterium, the lactic acid bacteria that others generate EPS (hereinafter referred to as " generates the lactic acid of EPS
Bacterium "), such as lactobacillus bulgaricus (Lactobacillus bulgaricus), lactococcus lactis subsp
(Lactococcus lactis ssp.cremoris) etc. can be applied in combination with Bulgarian bacterium.
Moreover, the lactic acid bacteria other than the lactic acid bacteria of generation EPS, such as Thermophilic Bacteria, lactobacillus gasseri (Lactobacillus
Gassseri), other usually used lactic acid bacterias of the manufacture such as Bifidobacterium, Propionibacterium acidified milk can be with the breast of generation EPS
Sour bacterium is applied in combination.Furthermore, it is also possible to add yeast together with above-mentioned lactic acid bacteria.Also, Yoghourt of the present embodiment
In manufacturing method, as lactic acid bacteria, the Bulgarian bacterium for particularly preferably generating EPS is applied in combination with Thermophilic Bacteria.
In the fermentation procedure of the manufacturing method of Yoghourt of the present embodiment, fermentation temperature preferably 30 DEG C or more, 40
In range below DEG C.Phosphorus is being used with Thermophilic Bacteria, as pH buffer using the Bulgarian bacterium for generating EPS as lactic acid bacteria
In the case of hydrochlorate, the EPS contents in Yoghourt can be improved.Also, fermentation temperature is preferably in 32 DEG C or more, less than 39 DEG C of model
In enclosing, more preferably in 34 DEG C or more, less than 38 DEG C of range.
The lactic acid bacteria of producing strains vitro functional product of the present embodiment is preferably with respect to Yoghourt total amount, outside thalline
The yield of functional product more than 40mg/kg, below 100mg/kg range in.For example, it is generated being used as lactic acid bacteria
The Bulgarian bacterium of EPS and Thermophilic Bacteria, as pH buffer using in the case of phosphatic, generating the amount in above range
In the case of EPS, the yield of EPS during addition non-relative to pH buffer, the yield of EPS when being added to pH buffer increases
Height, that is, the additive effect for confirming pH buffer is to increase it.Also, the lactic acid bacteria of producing strains vitro functional product preferably produces
The amount of raw bacterium vitro functional product relative to Yoghourt total amount more than 42mg/kg, below 100mg/kg range in, more preferably
The amount of producing strains vitro functional product more than 44mg/kg, below 100mg/kg range in, the more preferable external work(of producing strains
Can property product amount more than 48mg/kg, below 100mg/kg range in, particularly preferred producing strains vitro functional product
Measure more than 50mg/kg, below 100mg/kg range in.
Moreover, in the manufacturing method of Yoghourt of the present embodiment, the yield of bacterium vitro functional product is preferably not
1.05 times or more of yield during pH buffer are added, more preferably at 1.1 times or more, more preferably at 1.2 times or more, particularly preferably
At 1.25 times or more.For example, being adopted as lactic acid bacteria using the Bulgarian bacterium and Thermophilic Bacteria for generating EPS, as pH buffer
In the case of phosphatic, EPS yield when being added to pH buffer is EPS when not adding pH buffer in some cases
1.25 times or more of yield.
Second embodiment
Lactic acid bacteria vitro functional product of the present embodiment is by pH buffer addition process and fermentation procedure system
It makes.In pH buffer adds process, pH buffer is added to dairy milk starting material.In fermentation procedure, make to be added to pH buffer
Lactobacillus-fermented of the dairy milk starting material through generation lactic acid bacteria vitro functional product.
Also, the milk material that deacidifies is the system of lactic acid bacteria vitro functional product of the present embodiment other than dairy milk starting material
It is identical with the manufacturing method for the Yoghourt that first embodiment is related to make method.Moreover, " the lactic acid thalline described in present embodiment
Outer functional product " the meaning identical with " bacterium vitro functional product " expression described in first embodiment.In addition, this place
" dairy milk starting material " stated refers to milk, the animals such as sheep, goat breast, their processed goods, sterilization breast, skimmed milk, whole-fat milk powder, part
Skimmed milk, skimmed milk powder, full-cream concentrated milk, skim concentrated milk, cream, butter, buttermilk, whey, whey protein concentrate
(WPC), whey protein sepd (WPI), alpha lactalbumin (α-La), beta lactoglobulin (β-Lg), alpha-casein, β-junket egg
In vain, κ-casein, amino acids etc..Moreover, the dairy milk starting material without fat breast solid ingredient (hereinafter referred to as " SNF ") preferably in 8 weights
In the range for measuring more than %, below 20 weight %, more preferably more than 8.5 weight %, in the range of below 18.5 weight %, more
It is preferred that more than 9 weight %, in the range of below 15 weight %, particularly preferably more than 9.5 weight %, below 14 weight %
In the range of.
Moreover, when the yield of lactic acid bacteria vitro functional product of the present embodiment does not add pH buffer preferably
1.05 times or more of yield of lactic acid bacteria vitro functional product, more preferably 1.1 times or more, more preferable 1.2 times or more, especially
It is preferred that 1.25 times or more.
Embodiment
Hereinafter, illustrated to the preferred embodiment of the invention, but the present invention is not limited to aforementioned embodiments and following
Embodiment can carry out various changes in the technical scope recorded in one's power of patent claims.Also, implement
The lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbruechii subsp.Bulgaricus) used in example
OLL1073R-1 plants (hereinafter referred to as OLL1073R-1 plants) is is deposited in Japanese independent rows politics and law on November 29th, 2006 (preservation day)
People's industrial technology comprehensive study institute Patent Organism collection (Zhu Bo cities of Ibaraki county east 1-1-1 builds wave center central the 6th), preservation
Number is FERM BP-10741, is the lactic acid bacteria that international accession is carried out based on budapest treaty.Moreover, streptococcus thermophilus
OLS3059 plants of (Streptcoccus Thermophilus) is is deposited in independent rows politics and law on December 15th, 2006 (preservation day)
People's industrial technology comprehensive study institute Patent Organism collection (Zhu Bo cities of Ibaraki county east 1-1-1 builds wave center central the 6th), preservation
Number is FERM BP-10740, is the lactic acid bacteria that international accession is carried out based on budapest treaty.Also, independent rows politics and law
The patent microbial preservation business of people's industrial technology comprehensive study institute Patent Organism collection is on April 1st, 2012 by independence
Independent administrative institution's product assessment technique
Production Example
(1) preparation of Yoghourt raw mixture A (SNF=9.4 weight %)
Raw milk 50kg, skimmed milk powder 5.49kg, salt-free butter 1.5kg and water 43.01kg are mixed, which existed
95 DEG C of heating sterilizations are cooled to 37 DEG C or so after five minutes, preparating acid milk material mixture A.
(2) preparation of Yoghourt raw mixture B (SNF=10.2 weight %)
By raw milk 25kg, skim concentrated milk 18.4kg, skimmed milk powder 0.96kg, salt-free butter 1.31kg and water
45.75kg is mixed, and the mixture is cooled to 37 DEG C or so after five minutes in 95 DEG C of heating sterilizations, preparation is mixed compared to Yoghourt raw material
Object A is closed without the higher Yoghourt raw mixture B of fat breast solid ingredient (SNF) content.
Embodiment 1
The verification of influence of the phosphate adding quantity to EPS yield
It will be as OLS3059 plants of (streptcoccus of Thermophilic Bacteria of lactic acid bacteria fermenting agent (ferment agent for sour milk)
Thermophilus OLS3059, below also referred to as OLS3059 plants) and generate polysaccharide lactobacillus delbruockii subspecies bulgaricus breast
Sour bacterium 1073R-1 plants of mixed culture with relative to the content of 2 weight % of total amount to Yoghourt raw mixture A inoculating lactic acid bacteriums
After leavening, the Yoghourt raw mixture A for adding the lactic acid bacteria fermenting agent is respectively dispensed into 20ml to 5 test tubes, prepares 5 parts of samples
Product 1-1,1-2,1-3,1-4,1-5.Then, into sample 1-1 with relative to total amount Na2HPO4Content be 0.5 weight % amount
Add Na2HPO4.Into sample 1-2 with relative to total amount Na2HPO4Content for 0.4 weight %, relative to total amount NaH2PO4's
The amount that content is 0.1 weight % adds Na2HPO4And NaH2PO4.Into sample 1-3 with relative to total amount Na2HPO4And NaH2PO4
Content be respectively 0.25 weight % amount addition Na2HPO4And NaH2PO4.Into sample 1-4 with relative to total amount Na2HPO4With
NaH2PO4Content be respectively 0.5 weight % amount addition Na2HPO4And NaH2PO4.Also, in sample 1-5 (control), no
Add phosphate.Then, above-mentioned each sample is immersed in 43 DEG C of Water Tank with Temp.-controlled makes its fermentation.When the pH of each sample reaches
During 4.4-4.5, sample is cooled to 10 DEG C hereinafter, stopping the fermentation of the sample.Measure each sample reach fermentation stop when
Between (fermentation time), acidity, EPS contents, Bulgarian bacterium number, Thermophilic Bacteria bacterium number (with reference to table 1).
PH, which is used, has used the pH meter (TOA-HM50V , East Ami デ ィ ー ケ ー ケ ー societies system) of glass electrode to measure.Acidity
It is measured according to the following steps：9.00g is taken from each sample point, 500 μ l phenolphthalein are added in the sample taken to this point.Then, by this point
The sodium hydroxide titration of sample 0.1N taken, in 30 seconds, the time point that blush does not disappear is terminal.
In addition, the EPS contents of Yoghourt are measured according to the following steps：Each sample is respectively weighed to 10g first and is respectively put into 50ml
In test tube, 100% trichloroacetic acid 1ml is then added.Then, it is after the content of test tube is stirred, the content is quiet at about 4 DEG C
It puts about 10 minutes.Then, at a temperature of 4 DEG C, which is centrifuged 20 points under the relative centrifugal force of 12000 × g
Supernatant is moved to new 50ml test tubes by clock.Then, while the supernatant is stirred, by the cold ethyl alcohol of supernatant doubling dose
It is slowly added to the supernatant, supernatant and cold ethyl alcohol is thoroughly mixed.Then, temperature of the mixture at about 4 DEG C is stood
After one Dinner, with it is aforementioned it is same under the conditions of the mixture centrifuged.Then, the supernatant of the mixture, Xiang Chen are discarded
Starch adds the Purified Water of 10ml, which is completely dissolved in Purified Water.Using with 0.45 μm of aperture filter
150 μ l of the aqueous solution are injected HPLC by syringe.Then, will " injection sart point in time to after 16 minutes nearby by RI detectors
The ratio of the unimodal peak area of detection " and " full peak area " is as EPS contents.The analysis operation condition of HPLC is as follows：
HPLC system：Aquity H-class(Waters)
Column：OHpak 806HQ(Shodex)+SB-G(Shodex)
Column temperature：40℃
Solvent：0.2M NaCl aqueous solutions
Flow velocity：0.5ml/min
Detector：RI detectors 2414 (Waters) detect 40 DEG C of temperature
Sample injects：150μl
Analysis time：50min
Influence of the phosphate adding quantity to EPS contents is shown in Table 1.Be added to phosphatic sample 1-1,1-2,1-3 and 1-4 with
Control sample 1-5 is compared, and fermentation time is elongated, and acidity during fermentation ends is also more than 1.The results show that by adding phosphoric acid
Salt, the EPS yield of Yoghourt increase.Also, only adding Na as phosphate2HPO4Situation (sample 1-1) under, EPS contents are most
It is more.Moreover, Bulgarian bacterium number increases when adding phosphate, Thermophilic Bacteria is with Na2HPO4Concentration rise and reduce.
As can be known from these results, by adding phosphate, the fermentation time for the pH ranges that can be proliferated lactic acid bacteria can be extended,
It is considered that Bulgarian bacterium bacterium number is increased by the effect.Moreover, observe phosphate, particularly Na2HPO4Addition cause
The proliferation of Thermophilic Bacteria reduces, it is believed that the proliferation reduction of Thermophilic Bacteria, which also results in the EPS from Bulgarian bacterium, to be increased.
Embodiment 2
The verification of influence of the phosphatic type to EPS yield
By the OLS3059 strains as lactic acid bacteria fermenting agent (ferment agent for sour milk) and 1073R-1 plants of mixed culture with phase
For 2 weight % of total amount content after 500g Yoghourt raw mixture A inoculating lactic acid bacterium leavening agents, this is added into lactic acid bacteria
The Yoghourt raw mixture A of leavening respectively dispenses 20ml to 6 test tubes, prepares six parts of samples 2-1,2-2,2-3,2-4,2-5,2-
6.Then, into sample 2-1 with relative to total amount Na2HPO4Content be 0.5 weight % amount add Na2HPO4.To sample 2-
With relative to total amount K in 22HPO4Content be 0.61 weight % amount add K2HPO4.Also, the K of sample 2-22HPO4Rub
That concentration and the Na of sample 2-12HPO4Molar concentration it is identical.Into sample 2-3 using the content relative to total amount NaCl as 0.21
The amount addition NaCl of weight %.Also, the molar concentration of the NaCl of sample 2-3 and the Na of sample 2-12HPO4Molar concentration phase
Together.Into sample 2-4 with relative to total amount Na2HPO4Content be 0.3 weight % amount add Na2HPO4.To sample 2-5 with
Relative to total amount Na2HPO4Content be 0.1 weight % amount add Na2HPO4.Also, it is not added in sample 2-6 (control)
Phosphate.Then, above-mentioned each sample is soaked in 43 DEG C of Water Tank with Temp.-controlled to ferment.The time of 4.4-4.5 is reached in the pH of each sample
Sample is cooled to 10 DEG C hereinafter, stopping the fermentation of the sample by point.Time (the fermentation for reaching fermentation and stopping is measured to each sample
Time), acidity, EPS contents, Bulgarian bacterium number, thermophilic bacterium number (with reference to table 2).Also, these physical characteristic values and embodiment
1 is measured using same method.
Influence of the phosphatic type to EPS contents is shown in Table 2.Only addition Na2HPO4Sample 2-1,2-4,2-5 in, it is adjoint
Na2HPO4Additive amount increase, fermentation time is elongated, and EPS contents increase.Moreover, with Na2HPO4Additive amount
Increase, the bacterium number of Bulgarian bacterium increases, and the bacterium number of Thermophilic Bacteria is reduced.So far, the main of the bacterium number reduction of Thermophilic Bacteria has been investigated
Influence factor.Particularly, it compared bacterium number of the Thermophilic Bacteria of sample 2-1, sample 2-2 and sample 2-3 etc..Sample 2-2's is thermophilic
The bacterium number and EPS contents of hot bacterium and the bacterium number and EPS contents of the Thermophilic Bacteria of sample 2-1 are almost equal.Sample 2-3 and sample 2-6
(control) is almost similary, has no the increase of EPS contents and the reduction of the bacterium number of Thermophilic Bacteria.Also, this may be due to being added to
NaCl causes pH cushioning effects to fail to play, so as to which phosphatic addition be prompted to inhibit the possibility of Thermophilic Bacteria proliferation.
Embodiment 3
The verification of influence of the phosphate adding quantity to EPS yield and curd tension
100kg Yoghourt raw mixtures A is divided into each 20kg, prepares five parts of samples 3-1,3-2,3-3,3-4,3-5.In sample
Phosphate is not added in product 3-1 (control).With Na in sample 3-22HPO4Content be 0.1 weight % amount add
Na2HPO4.With Na in sample 3-32HPO4Content be 0.3 weight % amount add Na2HPO4.In sample 3-4 with
Na2HPO4Content be 0.5 weight % amount add Na2HPO4.With Na in sample 3-52HPO4Content be 1.0 weight %
Amount addition Na2HPO4.By the use of in the manufacture of Yoghourt usually used Thermophilic Bacteria and 1073R-1 as lactic acid bacteria fermenting agent plant it is mixed
Close culture with relative to the content of 2 weight % of total amount to each sample inoculating lactic acid bacterium leavening agent.Then, in the appearance of 85g capacity
The each sample for adding lactic acid bacteria fermenting agent is filled into 85g respectively in device, each sample is made to ferment in 43 DEG C of thermostatic chambers.In each sample
Time points of the pH up to 4.4 when, sample is cooled to 10 DEG C hereinafter, stopping the fermentation of the sample.
Then, the time (fermentation time) of measure each sample arrival fermentation halt, EPS contents, curd tension (CT) (ginseng
According to table 3).Also, the EPS contents in each sample are measured similarly to Example 1.CT is measured according to the following steps：Each sample is used
The hammer of 100g taps, and bullet when each sample reaches fracture is measured using Curd-Meter MAX (ME-500 , Fly Birds Machine devices society system)
Property power.Using the elastic force as CT index values.
The fermentation time of each sample, EPS contents, CT the results are shown in Table 3.With Na2HPO4Additive amount increase, in sample
EPS contents increase, CT values reduce (i.e. sample softening).
Table 3
Embodiment 4
The verification of influence of the SNF contents of Yoghourt raw mixture to EPS yield
By the OLS-3059 strains as lactic acid bacteria fermenting agent (ferment agent for sour milk) and 1073R-1 plants of mixed culture with phase
For total amount be 2 weight % content respectively to Yoghourt raw mixture A and Yoghourt raw mixture B inoculating lactic acid bacterium leavening agents
Afterwards, each 85g dispensings of each Yoghourt raw mixture A, B for adding lactic acid bacteria fermenting agent are prepared two in the container of 85g capacity
Class sample 4-1 (SNF=9.4 weight %), 4-2 (SNF=10.2 weight %).Then, make these samples 4-1,4-2 at 43 DEG C
Thermostatic chamber ferments.At time point of the acidity up to 0.8 of each sample, sample is cooled to 10 DEG C hereinafter, stopping the hair of the sample
Ferment.Measure the EPS contents in each sample.Also, EPS contents are measured with the same method of embodiment 1.
The EPS contents of sample 4-1 are 46.0mg/kg.Relatively, the EPS contents of sample 4-2 are 48.6mg/kg.That is, sample
The EPS contents of product 4-2 are 1.1 times of sample 4-1.It is therefore shown that the EPS in Yoghourt can be made using the Yoghourt raw material of high SNF
Content increases.
Embodiment 5
The verification of influence of the fermentation temperature to EPS yield
By the OLS-3059 strains as lactic acid bacteria fermenting agent (ferment agent for sour milk) and 1073R-1 plants of mixed culture with phase
For 2 weight % of total amount content after Yoghourt raw mixture A inoculating lactic acid bacterium leavening agents, lactic acid bacteria fermenting agent will be added
Each 85g of Yoghourt raw mixture A dispense in the container of 85g capacity, prepare two class sample 5-1,5-2.Then, by sample 5-
1 ferments in 43 DEG C of fermentations, sample 5-2 at 37 DEG C.At time point of the acidity up to 0.8 of each sample, sample is cooled to 10 DEG C
Hereinafter, stop the fermentation of the sample.Measure the EPS contents in each sample.Also, it is measured using method similarly to Example 1
EPS contents.
The EPS contents of sample 5-1 are 43.4mg/kg.Relatively, the EPS contents of sample 5-2 are 51.1mg/kg.That is, sample
The EPS contents of product 5-2 are 1.2 times of sample 5-1.It is therefore shown that fermentation temperature contains for the EPS that low temperature can be improved in Yoghourt
Amount.
Embodiment 6
First, prepare Yoghourt raw mixture A as sample 6-1 (control).Also, it is for B points by Yoghourt raw mixture
Three parts, prepare three parts of samples 6-2,6-3,6-4.It is usually used as lactic acid bacteria fermenting agent when then, using the manufacture of Yoghourt
Thermophilic Bacteria and 1073R-1 plants of mixed culture relative to the content of 2 weight % of total amount to each sample inoculating lactic acid bacterium to ferment
Agent.In addition, with relative to total amount Na in sample 6-42HPO4Content be 0.3 weight % amount further add Na2HPO4。
Then, sample 6-1 and 6-2 is made to ferment at 43 DEG C, makes sample 6-3 and 6-4 in 37 DEG C of fermentations.Each sample acidity up to 0.8
Sample is cooled to 10 DEG C hereinafter, stopping the fermentation of the sample by time point.Measure the EPS contents in each sample.Also, it uses
Method similarly to Example 1 measures EPS contents.
SNF, fermentation temperature, the phosphate (Na of each sample2HPO4) additive amount, the EPS contents in Yoghourt be shown in Table 4.Sample 6-
EPS contents are up to 1.15 times of control sample 6-1 in 2 (high SNF contents), in sample 6-3 (high SNF contents, low fermentation temperature)
EPS contents are up to 1.19 times of control sample 6-1.Further, sample 6-4 (high SNF contents, low fermentation temperature, addition phosphoric acid
Salt) in, the EPS contents of Yoghourt are up to 1.37 times of control sample 6-1.
Table 4
Industrial applicibility
Manufacturing method the present invention relates to Yoghourt can be effectively increased the content of the functional product from lactic acid bacteria, can
Manufacture is containing the strong Yoghourt of the effect of improving health of the functional product (polysaccharide etc.) from lactic acid bacteria and fully contains effective quantity
The Yoghourt of low capacity of the functional product from lactic acid bacteria etc..
Claims (4)
1. the method for increasing of lactic acid bacteria vitro functional product mixes pH buffer and streptococcus thermophilus into dairy milk starting material
OLS3059 plants and generate lactic acid bacteria vitro functional product OLL1073R-1 plants of lactobacillus delbruockii subspecies bulgaricus mixing
Object, the phosphoric acid alkali metal salt of amount of the pH buffer for more than 0.05 weight %, in the 0.55 following ranges of weight %, through described
PH buffer promotes described lactobacillus delbruockii subspecies bulgaricus OLL1073R-1 plants of proliferation, while the dairy milk starting material is made to ferment
Increase the lactic acid bacteria vitro functional Product yields.
2. the manufacturing method of Yoghourt, wherein, the method has：
Phosphoric acid in Yoghourt raw material as the amount in pH buffer addition more than 0.05 weight %, the 0.55 following ranges of weight %
The phosphoric acid alkali metal salt addition process of alkali metal salt；And
Make to be added in the Yoghourt raw material of the phosphoric acid alkali metal salt and mix lactobacillus delbruockii subspecies bulgaricus
OLL1073R-1 plants and the mixture of OLS3059 plants of streptococcus thermophilus promote the Lactobacillus delbrueckii to protect through the pH buffer
Add the proliferation of OLL1073R-1 plants of Leah subspecies, while the Yoghourt fermenting raw materials is made to increase the external function of lactic acid bacteria in Yoghourt
The fermentation procedure of property Product yields.
3. the manufacturing method of Yoghourt as claimed in claim 2, wherein, in the Yoghourt raw material, no fat breast solid ingredient
Content is more than 8 weight %, in the range of below 20 weight %.
4. the manufacturing method of Yoghourt as claimed in claim 3, wherein, in the fermentation procedure, make described in described be added to
The Yoghourt raw material of phosphoric acid alkali metal salt is within the scope of 30 DEG C or more, less than 40 DEG C of temperature through the streptococcus thermophilus
OLS3059 plants and the lactobacillus delbruockii subspecies bulgaricus OLL1073R-1 of the generation lactic acid bacteria vitro functional product
The fermented mixture of strain.
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| Application Number | Priority Date | Filing Date | Title |
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| JP2012261776 | 2012-11-29 | ||
| JP2012-261776 | 2012-11-29 | ||
| PCT/JP2013/082154 WO2014084340A1 (en) | 2012-11-29 | 2013-11-29 | Yogurt and production method therefor, production method for extracellular functional product of lactic acid bacteria, and production-increasing agent for extracellular functional product of lactic acid bacteria |
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| CN104780767A CN104780767A (en) | 2015-07-15 |
| CN104780767B true CN104780767B (en) | 2018-07-06 |
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| JP (1) | JP6392668B2 (en) |
| CN (1) | CN104780767B (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106535645A (en) * | 2014-07-14 | 2017-03-22 | 株式会社明治 | Fermented milk having enhanced lactobacillus bulgaricus growth and method for producing same |
| TW201608987A (en) * | 2014-09-08 | 2016-03-16 | 明治股份有限公司 | Method for manufacturing ingredient material-containing fermented milk and method for utilizing thereof, ingredient material-containing acidic water and method for utilizing the same, method for manufacturing fermented milk and preservation thereof |
| WO2017057319A1 (en) * | 2015-09-30 | 2017-04-06 | 株式会社明治 | Method for preparing lactic acid bacterium starter, and method for producing fermented milk |
| MX2018012893A (en) * | 2016-04-22 | 2019-06-10 | Ripple Foods Pbc | Dairy product analogs and processes for making same. |
| JP6813312B2 (en) * | 2016-09-09 | 2021-01-13 | 株式会社明治 | Fermented milk production method |
| CN106912602B (en) * | 2017-01-24 | 2020-10-02 | 深圳市大百汇技术有限公司 | Lactobacillus acidophilus fermented milk containing succulent lactarius polysaccharide and preparation method of lactobacillus acidophilus fermented milk |
| CN107019043B (en) * | 2017-03-22 | 2020-10-27 | 华南理工大学 | Lactobacillus plantarum fermented milk containing succulent lactarius polysaccharide and preparation method of lactobacillus plantarum fermented milk |
| CN107047762B (en) * | 2017-03-22 | 2020-09-22 | 华南理工大学 | Lactobacillus casei fermented milk with succulent lactarius polysaccharide and preparation method thereof |
| JP7109895B2 (en) * | 2017-09-29 | 2022-08-01 | 株式会社明治 | Fermented milk and method for producing fermented milk |
| WO2021132418A1 (en) * | 2019-12-27 | 2021-07-01 | 株式会社明治 | Lactic acid bacterium fermentation promoter |
| WO2022220154A1 (en) * | 2021-04-13 | 2022-10-20 | 株式会社明治 | Detection method of exopolysaccharide |
| CN114891842B (en) * | 2022-04-15 | 2023-09-08 | 武汉轻工大学 | Method for producing lactic acid by lactic acid bacteria fermentation method |
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| JP2005194259A (en) * | 2003-12-12 | 2005-07-21 | Meiji Milk Prod Co Ltd | Nk cell activator |
| CN101267740A (en) * | 2005-09-16 | 2008-09-17 | 明治乳业株式会社 | Method for improving the texture of fermented milk |
| CN101547610A (en) * | 2006-12-01 | 2009-09-30 | 明治乳业株式会社 | Process for production of fermented milk, and fermented milk |
| CN102361969A (en) * | 2009-03-31 | 2012-02-22 | 株式会社益力多本社 | Method for culturing lactic acid bacteria, and a food and drink product |
| WO2012121090A1 (en) * | 2011-03-04 | 2012-09-13 | 株式会社明治 | Method for producing fermented milk having improved physical properties |
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| JP3769223B2 (en) * | 2001-11-22 | 2006-04-19 | 日本ミルクコミュニティ株式会社 | Post-fermented yogurt |
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| KR101917788B1 (en) * | 2010-11-23 | 2018-11-13 | 시에이치알. 한센 에이/에스 | Use of glycosidase in preparation of a milk product |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005194259A (en) * | 2003-12-12 | 2005-07-21 | Meiji Milk Prod Co Ltd | Nk cell activator |
| CN101267740A (en) * | 2005-09-16 | 2008-09-17 | 明治乳业株式会社 | Method for improving the texture of fermented milk |
| CN101547610A (en) * | 2006-12-01 | 2009-09-30 | 明治乳业株式会社 | Process for production of fermented milk, and fermented milk |
| CN102361969A (en) * | 2009-03-31 | 2012-02-22 | 株式会社益力多本社 | Method for culturing lactic acid bacteria, and a food and drink product |
| WO2012121090A1 (en) * | 2011-03-04 | 2012-09-13 | 株式会社明治 | Method for producing fermented milk having improved physical properties |
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| HK1206560A1 (en) | 2016-01-15 |
| JPWO2014084340A1 (en) | 2017-01-05 |
| CN104780767A (en) | 2015-07-15 |
| JP6392668B2 (en) | 2018-09-19 |
| WO2014084340A1 (en) | 2014-06-05 |
| SG11201503729QA (en) | 2015-06-29 |
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