CN1248146A - 双歧杆菌发酵乳及其生产方法 - Google Patents
双歧杆菌发酵乳及其生产方法 Download PDFInfo
- Publication number
- CN1248146A CN1248146A CN98802613A CN98802613A CN1248146A CN 1248146 A CN1248146 A CN 1248146A CN 98802613 A CN98802613 A CN 98802613A CN 98802613 A CN98802613 A CN 98802613A CN 1248146 A CN1248146 A CN 1248146A
- Authority
- CN
- China
- Prior art keywords
- bifidobacterium
- breast
- fermented milk
- lactococcus lactis
- ferm
- 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.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000013336 milk Nutrition 0.000 title abstract description 18
- 239000008267 milk Substances 0.000 title abstract description 18
- 210000004080 milk Anatomy 0.000 title abstract description 18
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 55
- 235000014897 Streptococcus lactis Nutrition 0.000 claims abstract description 25
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims abstract description 17
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 claims abstract description 15
- 241000186012 Bifidobacterium breve Species 0.000 claims abstract description 15
- 241000194035 Lactococcus lactis Species 0.000 claims abstract 5
- 210000000481 breast Anatomy 0.000 claims description 38
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- 239000001963 growth medium Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000007952 growth promoter Substances 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 238000003860 storage Methods 0.000 abstract description 4
- 238000012258 culturing Methods 0.000 abstract description 2
- 230000004083 survival effect Effects 0.000 abstract description 2
- 235000015140 cultured milk Nutrition 0.000 abstract 2
- GFAZHVHNLUBROE-UHFFFAOYSA-N hydroxymethyl propionaldehyde Natural products CCC(=O)CO GFAZHVHNLUBROE-UHFFFAOYSA-N 0.000 abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 41
- 241000894006 Bacteria Species 0.000 description 35
- 244000057717 Streptococcus lactis Species 0.000 description 20
- 239000004310 lactic acid Substances 0.000 description 20
- 235000014655 lactic acid Nutrition 0.000 description 20
- 230000001580 bacterial effect Effects 0.000 description 14
- 239000000047 product Substances 0.000 description 14
- 230000000694 effects Effects 0.000 description 12
- 230000035899 viability Effects 0.000 description 12
- 239000007858 starting material Substances 0.000 description 8
- 239000002609 medium Substances 0.000 description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 229940041514 candida albicans extract Drugs 0.000 description 6
- 239000012138 yeast extract Substances 0.000 description 6
- 235000020167 acidified milk Nutrition 0.000 description 5
- 238000007796 conventional method Methods 0.000 description 5
- 238000005238 degreasing Methods 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 241000194020 Streptococcus thermophilus Species 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 4
- 238000012790 confirmation Methods 0.000 description 4
- 235000014048 cultured milk product Nutrition 0.000 description 4
- 230000007062 hydrolysis Effects 0.000 description 4
- 238000006460 hydrolysis reaction Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 239000011343 solid material Substances 0.000 description 4
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 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
- 238000000151 deposition Methods 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 2
- QIAFMBKCNZACKA-UHFFFAOYSA-N N-benzoylglycine Chemical compound OC(=O)CNC(=O)C1=CC=CC=C1 QIAFMBKCNZACKA-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 239000002054 inoculum Substances 0.000 description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 229960003487 xylose Drugs 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- DBOVHQOUSDWAPQ-UHFFFAOYSA-N (4aS)-6c-[O2-(3,5,3'-trihydroxy-biphenyl-2-carbonyl)-beta-D-glucopyranosyloxy]-5t-vinyl-(4ar)-4,4a,5,6-tetrahydro-3H-pyrano[3,4-c]pyran-1-one Natural products OC1C(O)C(CO)OC(OC2C(C3C(C(OCC3)=O)=CO2)C=C)C1OC(=O)C1=C(O)C=C(O)C=C1C1=CC=CC(O)=C1 DBOVHQOUSDWAPQ-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- PLXMOAALOJOTIY-FPTXNFDTSA-N Aesculin Natural products OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](O)[C@H]1Oc2cc3C=CC(=O)Oc3cc2O PLXMOAALOJOTIY-FPTXNFDTSA-N 0.000 description 1
- BZXINCMCFVKGKB-UHFFFAOYSA-N Amarogentin Natural products OCC1OC(OC2OC=C3C(CCOC3=O)C2C=C)C(OC(=O)c4cc(O)cc(O)c4c5cccc(O)c5)C(O)C1O BZXINCMCFVKGKB-UHFFFAOYSA-N 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- GUBGYTABKSRVRQ-CUHNMECISA-N D-Cellobiose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-CUHNMECISA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 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
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- QWIZNVHXZXRPDR-UHFFFAOYSA-N D-melezitose Natural products O1C(CO)C(O)C(O)C(O)C1OC1C(O)C(CO)OC1(CO)OC1OC(CO)C(O)C(O)C1O QWIZNVHXZXRPDR-UHFFFAOYSA-N 0.000 description 1
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- LKDRXBCSQODPBY-AMVSKUEXSA-N L-(-)-Sorbose Chemical compound OCC1(O)OC[C@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-AMVSKUEXSA-N 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- 239000004201 L-cysteine Substances 0.000 description 1
- 235000013878 L-cysteine Nutrition 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
- 241000186869 Lactobacillus salivarius Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 description 1
- NGFMICBWJRZIBI-JZRPKSSGSA-N Salicin Natural products O([C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O1)c1c(CO)cccc1 NGFMICBWJRZIBI-JZRPKSSGSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 description 1
- NGFMICBWJRZIBI-UHFFFAOYSA-N alpha-salicin Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=CC=C1CO NGFMICBWJRZIBI-UHFFFAOYSA-N 0.000 description 1
- DBOVHQOUSDWAPQ-WTONXPSSSA-N amarogentin Chemical compound O([C@H]1[C@H](O[C@H]2[C@@H]([C@H]3C(C(OCC3)=O)=CO2)C=C)O[C@@H]([C@H]([C@@H]1O)O)CO)C(=O)C1=C(O)C=C(O)C=C1C1=CC=CC(O)=C1 DBOVHQOUSDWAPQ-WTONXPSSSA-N 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- DLRVVLDZNNYCBX-ZZFZYMBESA-N beta-melibiose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](O)O1 DLRVVLDZNNYCBX-ZZFZYMBESA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 230000008033 biological extinction Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- XHCADAYNFIFUHF-TVKJYDDYSA-N esculin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC(C(=C1)O)=CC2=C1OC(=O)C=C2 XHCADAYNFIFUHF-TVKJYDDYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000020130 leben Nutrition 0.000 description 1
- 230000003211 malignant effect Effects 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- QWIZNVHXZXRPDR-WSCXOGSTSA-N melezitose Chemical compound O([C@@]1(O[C@@H]([C@H]([C@@H]1O[C@@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O)CO)CO)[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O QWIZNVHXZXRPDR-WSCXOGSTSA-N 0.000 description 1
- HOVAGTYPODGVJG-ZFYZTMLRSA-N methyl alpha-D-glucopyranoside Chemical compound CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HOVAGTYPODGVJG-ZFYZTMLRSA-N 0.000 description 1
- 210000001616 monocyte Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000006180 nutrition needs Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- NGFMICBWJRZIBI-UJPOAAIJSA-N salicin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=CC=C1CO NGFMICBWJRZIBI-UJPOAAIJSA-N 0.000 description 1
- 229940120668 salicin Drugs 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000031068 symbiosis, encompassing mutualism through parasitism Effects 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23C9/123—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
- 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
- A23C9/137—Thickening substances
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- 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
- A23V2400/519—Breve
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
通过混合培养短双歧杆菌和既不产生丁二酮也不产生3-羟基丁酮的乳酸乳球菌乳亚种来生产双歧杆菌发酵乳的方法;由此得到的双歧杆菌发酵乳;以及乳酸乳球菌乳亚种菌株YIT2027(FERM BP-6224)。通过上述方法,不凭借任何生长促进剂即能够得到非常大量的双歧杆菌活菌数,在发酵乳存放期间双歧杆菌的存活力也能够大大提高。由于不含丁二酮或3-羟基丁酮,因此得到的发酵乳有良好的风味。
Description
技术领域
本发明涉及双歧杆菌发酵乳及其生产方法
技术背景
双歧杆菌是公知的发现于人肠道的有益细菌,它对于通过生产有机酸引起肠道pH值降低的致病细菌的生长具有抑制作用。
双歧杆菌大体上仍然具有以下将要描述的特征,从对双歧杆菌发酵乳的生产及发酵乳中活菌数的保持方面来看,这些性质导致了一些问题。
1.由于它们复杂和严格的营养需求,它们在不含有生长促进剂例如酵母提取物的纯乳培养基中不能增殖。另外,生长促进剂通常是昂贵的,而且生长促进剂的添加会损害培养后产品的风味。
2.由于是专性厌氧菌,它们在氧气存在时不生长并易于灭绝。
3.与乳品店应用的普通乳酸菌相比,它们对酸的耐受性明显较低,因而让它们在低pH值如发酵乳中生长较长时间是比较困难的。
为了提高双歧杆菌的存活能力,已开展了许多学术研究。例如,日本专利申请公开第Sho 54-14585号描述,通过混合培养双歧杆菌和缓慢产酸的乳酸菌如嗜酸乳杆菌或唾液乳杆菌,甚至在有氧条件下,双歧杆菌和乳酸菌的增殖性能及活菌数均有提高。
此外,日本专利申请公开第Sho63-94938号谈到,通过混合培养双歧杆菌和双乙酰乳链球菌,可以提高双歧杆菌的存活力。上述文献中说,双乙酰乳链球菌,与类似的酪链球菌或乳链球菌不同,其特征在于,在发酵过程中,通过脱二氧化碳反应从柠檬酸形成了丁二酮和3-羟基丁酮。该反应中产生的二氧化碳增加了发酵乳的厌氧程度,因而对双歧杆菌的保护有效。
然而,双乙酰乳链球菌伴随有这样的问题,即由于产生的丁二酮和3-羟基丁酮造成双歧杆菌发酵乳风味不佳,因而不适于实际应用。
因此,本发明的目的是提供不应用生长促进剂、不产生丁二酮和3-羟基丁酮、且双歧杆菌存活力获得改善的双歧杆菌发酵乳;及其生产方法。
发明内容
由于前述的见解,本发明者重复了广泛的调查研究以克服上述问题。结果发现,在日本专利申请公开第Sho-63-94938号中被认为对提高双歧杆菌的存活力没有效果并且由于在培养早期会杀死双歧杆菌而在日本专利申请公开第Sho-54-14585号中被认为是不合用的一种特定乳酸菌与一种特定双歧杆菌混合培养,甚至在不含生长促进剂的纯乳培养基中都能得到比用普通培养方法明显更高的双歧杆菌活菌数;并且,在发酵乳的储存期间双歧杆菌的存活力能得到高度提高,导致了本发明的完成。
因此,本发明提供了一种生产双歧杆菌发酵乳的方法,它包括在主要由乳构成的培养基中混合培养短双歧杆菌和既不产生丁二酮也不产生3-羟基丁酮的乳酸乳球菌乳亚种;由此得到的双歧杆菌发酵乳;以及一株新菌株:乳酸乳球菌乳亚种YIT2027(FERM BP-6224)。贯彻本发明的最好方式
通常利用乳酸乳球菌乳亚种来生产干酪等,但本发明中所应用的菌株的特征在于它既不产生丁二酮也不产生3-羟基丁酮。具体例子包括菌株YIT2027(FERM BP-6224)和菌株YIT2008(ATCC 19435),其中特别优选菌株YIT2027。应当指出,新分类学中的“乳酸乳球菌乳亚种”包含上述日本专利申请公开第Sho 63-94938号中应用的旧分类学上的乳链球菌双乙酰乳亚种,然而,后者会产生丁二酮和3-羟基丁酮,因而与本发明中应用的菌株显著不同。本发明中应用的乳酸菌对应于旧分类学上的乳链球菌乳亚种,在上述文献中,这种细菌被视为具有既不产生丁二酮也不产生3-羟基丁酮的能力,对提高双歧杆菌的存活力没有效果。由于在有氧条件下进行单核细胞培养时,培养48小时后所得产物的酸度至少为10,因此,本发明中应用的乳酸菌不包括日本专利申请公开第Sho54-14585号中所指的“缓慢产酸乳酸菌”。它相当于一群原来被认为在培养早期会使双歧杆菌死亡因而不适用的乳酸菌。
属于既不产生丁二酮也不产生3-羟基丁酮的乳酸乳球菌乳亚种的菌株YIT 2027的生物化学特性列在表1和表2。
表1
a):数据描述于“Bergey手册(Bergey’s Mannual)Vo.2”b):数据描述于“微生物,第6卷,第1期(1990)”+:阳性,-:阴性,d:11到89%阳性表2
a):数据描述于“Bergey手册,第2卷”b):数据描述于“微生物,vol.6,No.1(1990)”+:阳性,-:阴性,d:11-89%阳性
YIT2027 | 乳酸乳球菌乳亚种a) | 乳酸乳球菌乳亚种b) | |
革兰氏染色形态过氧化氢酶由葡萄糖产生气体增殖10℃40℃45℃60℃30分钟2%NaCl4%NaCl6.5%NaCl0.1%亚甲蓝乳40%胆汁精氨酸的水解七叶苷的水解淀粉的水解马尿酸盐的水解硝酸盐的还原V-P检验GC含量(%) | 阳性球形--++-+++-+++----- | 阳性球形--++-++-+ddd38.6(Tm法) | 阳性球形--35.8 |
YIT2027 | 乳酸乳球菌乳亚种a) | 乳酸乳球菌乳亚种b) | |
糖发酵实验阿拉伯糖木糖鼠李糖核糖甘露糖果糖半乳糖蔗糖麦芽糖纤维素二糖乳糖海藻糖蜜二糖棉子糖松三糖甘露糖醇山梨糖醇七叶苷水杨苷苦杏仁苷山梨糖肌醇菊粉淀粉α-甲基-D-葡糖苷葡萄糖糊精糖原 | ---++++-++++-----+++---+-++- | -+--- | -d++++d++++-----+dd+ |
根据表1和表2,显然可以看出,本发明所说的菌株在许多特性方面与已知的乳酸乳球菌乳亚种相一致,但在马尿酸盐的水解及木糖、蔗糖和糊精的糖发酵特性方面有所不同。因此,本发明的申请人鉴定它为一种新菌株,并将其作为FERM BP-6224,按照布达佩斯条约,保藏于国际贸易和工业部国立生物科学和人类技术研究所(地址:1-3,Higashi 1-chome,Tsukuba-shi,Ibaraki-ken,305-0046,Japan)(最初保藏日:1997年2月10日)。
在本发明中应用的短双歧杆菌例子包括菌株YIT4065[FERM BP-6223,保藏于国际贸易和工业部国立生物科学和人类技术研究所(1-3,Higashi1-chome,Tsukuba-shi,Ibaraki-ken,305-0046,Japan),保藏日期:1996年2月29日]和菌株YIT4014(ATCC 15700),其中特别优选菌株YIT4065。
在本发明中,用于混合培养上述双歧杆菌和乳酸菌的培养基只要主要由乳组成,即没有任何特别限定。例如,常规用于乳酸菌培养、乳固体物质含量约为8-20wt.%的任何乳(全乳,脱脂乳以及这种乳粉的重溶乳)都可以应用。双歧杆菌或乳酸菌常规培养基中常常添加的生长促进剂,如酵母提取物或者蛋白胨,或者像L-抗坏血酸或L-半胱氨酸这样的还原剂在这里不需要使用,但是当它对终产物风味的影响降到可以容许的范围内或者并不妨碍终产物的性质时是可以添加的。
双歧杆菌引酵物(starter)与乳酸菌引酵物的接种比率优选为10000∶1-1∶1,其中特别优选100∶1-10∶1。接种量优选0.5-10wt.%(在下文将简称为“%”),特别优选1-2%。
培养是在既能容许双歧杆菌又能容许乳酸菌生长的温度下进行的,更具体地说就是35-39℃,特别优选36-38℃。进行培养,直至双歧杆菌和乳酸菌达到稳定增殖状态。更具体地说,优选培养至pH值达到4.2-4.6,特别是pH4.3-4.5。
培养得到的产物可以不经进一步处理而作为含有双歧杆菌和乳酸菌的食品提供,或者根据需要加入甜味剂、果汁、水、香料等用来调整其浓度及风味后作为饮料提供。此外,它可以作为含有双歧杆菌和乳酸菌的干燥粉末或片剂形式的食品或制剂提供。对培养产物的加工方法或者加工后产品的形态没有限制,只要不会引起这些细菌死亡即可。
如上所述,与既不产生丁二酮也不产生3-羟基丁酮的乳球菌乳亚种共同培养时,短双歧杆菌既呈现有增殖促进效应也有存活力提高效应。一些缓慢产酸的乳酸菌如嗜酸乳杆菌和保加利亚乳杆菌(Lactobacillusbulgaris)具有双歧杆菌的增殖促进效应,但它们没有明显的存活力提高效应。两种效应出现的原因据推测是因为,当双歧杆菌与乳球菌乳亚种联合应用时,考虑到乳球菌乳亚种和短双歧杆菌最佳培养温度之间的差别,能够通过控制温度而在对双歧杆菌有利的条件下进行培养,并且在它们之间建立了一种容许短双歧杆菌营养需求和氧耐受性改善的共生关系。
-实施例-
本发明在下文将通过实施例更具体地描述。但是应当记住本发明并不限于这些实施例。实施例1与乳酸菌混合培养后产生的对双歧杆菌的增殖促进效应和存活力提高效应的证实
用作发酵底物的10%重溶脱脂乳培养基在95℃加热30分钟消毒并冷却到37℃后,每份接种1%的短双歧杆菌菌株YIT4065(FERM BP-6223)引酵物。向所得培养基中接种嗜热链球菌、保加利亚乳杆菌或乳酸乳球菌乳亚种菌株YIT2027(FERM BP-6224),接种量0.01%。将接种后的培养基和只接种了上述双歧杆菌的对照培养基在37℃培养至pH值为4.3。对培养后的双歧杆菌活菌数进行测量。培养后的细胞液倒入一玻璃制成的容器内,随后在10℃厌氧存放2周。再测量存放后的双歧杆菌活菌数。结果见表3。表3
乳酸菌 | 双歧杆菌活菌数(/ml) | |
当培养完成时 | 存放后 | |
没有加入 | 8.0×108 | * |
嗜热链球菌 | 6.3×107 | 7.0×105 |
保加利亚乳杆菌 | 1.5×107 | 1.0×105 |
乳酸乳球菌乳亚种 | 2.0×109 | 3.4×108 |
*在pH5.0时培养终止,因此没有进行存放检测。
如表3所列,已认识到,不仅与对照相比,而且与同其它乳酸菌一起培养的短双歧杆菌相比,与菌株YIT2027一起培养的短双歧杆菌具有更多双歧杆菌活菌数,表明具有明显的双歧杆菌增殖促进效应。甚至在细胞液存放后,在低pH值时双歧杆菌活菌数仍保持高水平,表明具有明显的存活力提高效应。实施例2在含8%脱脂乳固体物质的产品中双歧杆菌存活力的证实(厌氧存放)
将1%的短双歧杆菌菌株YIT4065(FERM BP-6223)引酵物和0.01%的乳酸乳球菌乳亚种菌株YIT2027(FERM BP-6224)引酵物接种到20%重溶脱脂乳培养基中,然后在37℃培养至pH值达到4.4。用常规方法匀浆培养产物。向匀浆化产物中加入通过培养嗜热链球菌获得的细胞液、甜味剂、含有HM果胶的糖浆作为稳定剂以及调味香料以调整风味,借此得到一种脱脂乳固体物质含量为8%的发酵乳品。作为一个相比较的实施例,将短双歧杆菌菌株YIT4065接种在常规使用的含0.05%酵母提取物的10%重溶脱脂乳培养基中,相似地获得了一种含8%脱脂乳固体物质的发酵乳品。这些制品分别装入玻璃制成的容器中,随后在10℃厌氧存放2周。测量存放前和存放后双歧杆菌的活菌数。结果见表4。表4
培养方法 | 双歧杆菌活菌数(/ml) | ||
存放0天 | 存放7天 | 存放14天 | |
常规方法(应用酵母提取物) | 3.1×108 | 4.5×107 | 1.7×107 |
本发明方法(应用乳酸菌) | 6.9×108 | 5.1×108 | 1.8×108 |
由表4可明显看出,本发明应用于发酵乳饮料的生产时,能够得到高活菌数的双歧杆菌,并且,即使在存放后,保持的活菌数至少10倍于应用生长促进剂的常规方法所保持的活菌数。实施例3含4%脱脂乳固体物质的产品中双歧杆菌存活力的证实(有氧存放)
将1%的短双歧杆菌菌株YIT4065(FERM BP-6223)引酵物和0.01%的乳酸乳球菌乳亚种菌株YIT2027(FERM BP-6224)引酵物接种到20%重溶脱脂乳培养基中,然后在37℃培养至pH值达到4.4。用常规方法匀浆培养产物。向匀浆化产物中加入通过培养嗜热链球菌获得的细胞液、甜味剂、含有HM果胶的糖浆作为稳定剂以及调味香料以调整风味,借此得到一种脱脂乳固体物质含量为4%的发酵乳品。作为一个相比较的实施例,将短双歧杆菌菌株YIT4065接种在常规使用的含0.05%酵母提取物的10%重溶脱脂乳培养基中,相似地获得了一种含4%脱脂乳固体物质的发酵乳品。这些制品分别装入玻璃制成的容器中,随后在10℃存放2周。测量存放前和存放后双歧杆菌的活菌数。结果见表5。表5
培养方法 | 双歧杆菌活菌数(/ml) | ||
存放0天 | 存放7天 | 存放14天 | |
常规方法(应用酵母提取物) | 1.5×108 | 1.1×107 | 9.2×105 |
本发明方法(应用乳酸菌) | 4.7×108 | 1.0×108 | 2.3×107 |
从表5可以明显看出,甚至对于脱脂乳固体物质含量低的产品或者生产后暴露于有氧存放条件的产品,都具有明显较高的存活力提高效应,因此本发明的高度通用特征得到了证实。
工业开发的性能
如上所述,根据本发明,即使不添加生长促进剂也能明显提高双歧杆菌活菌数,另外,发酵乳存放期间的双歧杆菌活菌数也能显著提高。由于不含丁二酮和3-羟基丁酮,根据本发明得到的双歧杆菌发酵乳有良好的风味。
Claims (5)
1.一种生产双歧杆菌发酵乳的方法,包括在主要由乳组成的培养基中混合培养短双歧杆菌和既不产生丁二酮也不产生3-羟基丁酮的乳酸乳球菌乳亚种。
2.根据权利要求1的生产双歧杆菌发酵乳的方法,其中乳酸乳球菌乳亚种是YIT2027(FERM BP-6224)。
3.根据权利要求1或2的生产双歧杆菌发酵乳的方法,其中短双歧杆菌是YIT4065(FERM BP-6223)。
4.通过权利要求1到3中任一项所述方法生产的双歧杆菌发酵乳。
5.乳酸乳球菌乳亚种YIT2027(FERM BP-6224)。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP32101/97 | 1997-02-17 | ||
JP9032101A JP3068484B2 (ja) | 1997-02-17 | 1997-02-17 | ビフィズス菌発酵乳及びその製造法 |
JP32101/1997 | 1997-02-17 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN1248146A true CN1248146A (zh) | 2000-03-22 |
CN1082343C CN1082343C (zh) | 2002-04-10 |
Family
ID=12349516
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN988026139A Expired - Fee Related CN1082343C (zh) | 1997-02-17 | 1998-02-17 | 双歧杆菌发酵乳及其生产方法 |
Country Status (10)
Country | Link |
---|---|
EP (1) | EP0974268B1 (zh) |
JP (1) | JP3068484B2 (zh) |
KR (1) | KR100500875B1 (zh) |
CN (1) | CN1082343C (zh) |
BR (1) | BR9807232B1 (zh) |
DE (1) | DE69821473T2 (zh) |
DK (1) | DK0974268T3 (zh) |
ES (1) | ES2215289T3 (zh) |
HK (1) | HK1025223A1 (zh) |
WO (1) | WO1998035564A1 (zh) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101378662B (zh) * | 2007-02-13 | 2012-07-04 | 森永乳业株式会社 | 使用新型乳酸菌生产发酵乳的方法 |
CN101262776B (zh) * | 2005-07-13 | 2012-09-05 | 热尔韦·达诺尼公司 | 包含益生菌株的发酵食品及其制备方法 |
CN102770528A (zh) * | 2010-02-24 | 2012-11-07 | 株式会社益力多本社 | 新型双歧杆菌属细菌的制作方法 |
CN101262775B (zh) * | 2005-07-13 | 2013-08-07 | 热尔韦·达诺尼公司 | 包含益生菌株的发酵食品及其制备方法 |
CN109430393A (zh) * | 2018-12-24 | 2019-03-08 | 光明乳业股份有限公司 | 一种高乳双歧杆菌风味发酵乳及其制备方法 |
CN115336740A (zh) * | 2022-08-20 | 2022-11-15 | 红河宏斌食品有限公司 | 一种泡小米辣专用生产发酵剂及其制备方法 |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4046389B2 (ja) * | 1997-09-04 | 2008-02-13 | 株式会社ヤクルト本社 | ビフィドバクテリウム・ブレーベ及びこれを用いた発酵豆乳 |
EP1443105B1 (en) | 2001-11-05 | 2010-10-06 | Kabushiki Kaisha Yakult Honsha | Bacterium of the genus bifidobacterium and fermented foods using the same |
JP3364491B2 (ja) * | 2002-07-25 | 2003-01-08 | 株式会社アトリエ・ド・フロマージュ | ヨーグルトおよびその製造方法 |
CN101522887B (zh) | 2007-02-13 | 2012-07-11 | 森永乳业株式会社 | 新型乳酸菌 |
CA2710820C (en) * | 2008-06-11 | 2012-05-01 | Kanetada Shimizu | Method for producing fermented milk |
EA025108B1 (ru) * | 2008-08-29 | 2016-11-30 | Кр. Хансен А/С | Улучшение роста бифидобактерий в кисломолочных продуктах |
JP2012105577A (ja) * | 2010-11-17 | 2012-06-07 | Morinaga Milk Ind Co Ltd | ホエイ発酵飲料の製造方法 |
TWI589227B (zh) * | 2011-12-06 | 2017-07-01 | 雪印惠乳業股份有限公司 | 加氏乳酸桿菌的存活性高的飲食品及其製造方法 |
ES2468040B1 (es) * | 2012-11-13 | 2014-12-26 | Instituto Nacional De Investigación Y Tecnología Agraria Y Alimentaria (Inia) | Microorganismo aislado de leche materna y de heces de un lactante, y su uso como probiótico |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS51144762A (en) * | 1975-06-10 | 1976-12-13 | Yakult Honsha Kk | Method of producing lactic acid bacteria beverage |
JPS5414585A (en) * | 1977-07-01 | 1979-02-02 | Yakult Honsha Kk | Production of milk culturing substance containing bifidobacterium bacillus and slow acid producing lactobacillus |
JPS6394938A (ja) * | 1986-10-08 | 1988-04-26 | Glyco Kyodo Nyugyo Kk | ビフイズス菌醗酵乳の製造法 |
JPH08187072A (ja) * | 1995-01-11 | 1996-07-23 | Morinaga Milk Ind Co Ltd | 食品保存剤及びその製造法 |
JP2826808B2 (ja) * | 1995-07-14 | 1998-11-18 | カルピス株式会社 | 脳機能改善、学習能力増強および記憶力増強作用を有する機能性食品 |
-
1997
- 1997-02-17 JP JP9032101A patent/JP3068484B2/ja not_active Expired - Lifetime
-
1998
- 1998-02-17 KR KR10-1999-7007132A patent/KR100500875B1/ko not_active IP Right Cessation
- 1998-02-17 CN CN988026139A patent/CN1082343C/zh not_active Expired - Fee Related
- 1998-02-17 EP EP98902251A patent/EP0974268B1/en not_active Expired - Lifetime
- 1998-02-17 WO PCT/JP1998/000639 patent/WO1998035564A1/ja active IP Right Grant
- 1998-02-17 BR BRPI9807232-3A patent/BR9807232B1/pt not_active IP Right Cessation
- 1998-02-17 DE DE69821473T patent/DE69821473T2/de not_active Expired - Lifetime
- 1998-02-17 DK DK98902251T patent/DK0974268T3/da active
- 1998-02-17 ES ES98902251T patent/ES2215289T3/es not_active Expired - Lifetime
-
2000
- 2000-07-27 HK HK00104693A patent/HK1025223A1/xx not_active IP Right Cessation
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101262776B (zh) * | 2005-07-13 | 2012-09-05 | 热尔韦·达诺尼公司 | 包含益生菌株的发酵食品及其制备方法 |
CN101262775B (zh) * | 2005-07-13 | 2013-08-07 | 热尔韦·达诺尼公司 | 包含益生菌株的发酵食品及其制备方法 |
CN101378662B (zh) * | 2007-02-13 | 2012-07-04 | 森永乳业株式会社 | 使用新型乳酸菌生产发酵乳的方法 |
CN102770528A (zh) * | 2010-02-24 | 2012-11-07 | 株式会社益力多本社 | 新型双歧杆菌属细菌的制作方法 |
CN102770528B (zh) * | 2010-02-24 | 2014-07-16 | 株式会社益力多本社 | 新型双歧杆菌属细菌的制作方法 |
US8889120B2 (en) | 2010-02-24 | 2014-11-18 | Kabushiki Kaisha Yakult Honsha | Method for constructing novel bacterium belonging to the genus Bifidobacterium |
CN109430393A (zh) * | 2018-12-24 | 2019-03-08 | 光明乳业股份有限公司 | 一种高乳双歧杆菌风味发酵乳及其制备方法 |
CN115336740A (zh) * | 2022-08-20 | 2022-11-15 | 红河宏斌食品有限公司 | 一种泡小米辣专用生产发酵剂及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
WO1998035564A1 (fr) | 1998-08-20 |
ES2215289T3 (es) | 2004-10-01 |
EP0974268A1 (en) | 2000-01-26 |
JP3068484B2 (ja) | 2000-07-24 |
EP0974268A4 (en) | 2001-02-28 |
KR20000070867A (ko) | 2000-11-25 |
JPH10229819A (ja) | 1998-09-02 |
EP0974268B1 (en) | 2004-02-04 |
KR100500875B1 (ko) | 2005-07-11 |
HK1025223A1 (en) | 2000-11-10 |
DK0974268T3 (da) | 2004-03-08 |
BR9807232A (pt) | 2000-04-25 |
BR9807232B1 (pt) | 2009-08-11 |
DE69821473T2 (de) | 2004-12-23 |
CN1082343C (zh) | 2002-04-10 |
DE69821473D1 (de) | 2004-03-11 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Chin-Wen et al. | Identification and characterisation of lactic acid bacteria and yeasts isolated from kefir grains in Taiwan | |
CN1082343C (zh) | 双歧杆菌发酵乳及其生产方法 | |
Simova et al. | Lactic acid bacteria and yeasts in kefir grains and kefir made from them | |
Cheirsilp et al. | Enhanced kefiran production by mixed culture of Lactobacillus kefiranofaciens and Saccharomyces cerevisiae | |
Saxelin et al. | The technology of probiotics | |
EP2082028B1 (en) | Microbial liquid cultures having high stability and fermentative activity | |
Shah et al. | Influence of water activity on fermentation, organic acids production and viability of yogurt and probiotic bacteria | |
Collins et al. | Growth of bifidobacteria in milk and preparation of Bifidobacterium infantis for a dietary adjunct | |
JPH04211360A (ja) | 新規乳酸菌、その産生する抗菌物質、この乳酸菌を含有する発酵乳用スターター及びそれを用いた発酵乳の製造方法 | |
KR100471631B1 (ko) | 비피도박테리움 브레베 및 이를 이용한 발효두유 | |
WO2003012074A2 (en) | Bacterial strains belonging to lactobacillus species and their use in food and feed industry | |
WO2015111597A1 (ja) | シトルリンの調製方法 | |
US7794763B2 (en) | Bacterium of the genus bifidobacterium and fermented foods using the same | |
Champagne et al. | Cream fermentation by immobilized lactic acid bacteria | |
Garro et al. | Starter culture activity in refrigerated fermented soymilk | |
JP2001112437A (ja) | ビフィドバクテリウム属細菌含有飲食品の製造方法 | |
US20180020688A1 (en) | Nisin Resistant Strains of Lactobacilli and Methods for Reducing the Post Acidification in Food Products | |
CN115873749B (zh) | 菌剂、发酵植物基酸奶及制备 | |
US4806481A (en) | Streptococcus sojalactis | |
JP3069749B2 (ja) | 発酵乳及び乳酸菌飲料の製造方法 | |
JPH05268874A (ja) | 発酵乳及び乳酸菌飲料の製造方法 | |
Tayuan et al. | Effect of germinated Hang rice on growth and viability of probiotic Lactobacillus during refrigerated storage | |
Chaia et al. | Competitive inhibition of propionibacterium acidipropionici by mixed culturing with Lactobacillus helveticus | |
JP4446535B2 (ja) | ビフィズス菌含有培養物 | |
JPS62268A (ja) | 変異株ラクトバチルス・ブルガリクス及びその選択方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20020410 Termination date: 20160217 |
|
CF01 | Termination of patent right due to non-payment of annual fee |