CN1589322A - 双歧杆菌属细菌和应用该细菌的发酵食品 - Google Patents
双歧杆菌属细菌和应用该细菌的发酵食品 Download PDFInfo
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- CN1589322A CN1589322A CNA028231449A CN02823144A CN1589322A CN 1589322 A CN1589322 A CN 1589322A CN A028231449 A CNA028231449 A CN A028231449A CN 02823144 A CN02823144 A CN 02823144A CN 1589322 A CN1589322 A CN 1589322A
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Abstract
本发明提供了一种属于双歧杆菌属细菌,该细菌能够在搅拌贮藏下表现高的存活率并且能够生产包含大量活的细菌数的发酵食品。本发明进一步提供一种发酵食品,该发酵食品包含属于双歧杆菌属细菌并且表现多种生理效应,比如抑制有害肠细菌的作用和肠功能控制效应。本发明进一步提供一种属于双歧杆菌属的细菌和使用该细菌的发酵食品,当该细菌在包含奶作为主要成分的培养基中培养至获得1×108cfu/ml或更高的活菌计数后,有氧条件下在10℃搅拌贮藏14天,具有30%或更高存活率。
Description
技术领域
本发明涉及属于双歧杆菌(Bifidobacterium)属细菌和包含该细菌的发酵食品,该细菌即使在搅拌(agitation)贮藏后具有高的存活率。
背景技术
属于双歧杆菌属细菌是专性厌氧微生物,并且在有氧的条件下存活较弱。在发酵产品中,生产过程中的增殖和贮藏中的存活率是难以控制的。为了获得属于双歧杆菌属细菌的生理效应(肠功能控制效应或类似的其它效应),细菌必须以尽可能多的活的形式到达肠。据认为这类发酵食品生产的一个重要因素是在发酵食品中提高细菌的存活率和餐后细菌到达肠的比率。
最近通过多种方法改进细菌菌株已经制备了增殖和存活率提高的菌株。另外,通过生产方法的改进和添加用以提高存活率的多种试剂,也在发酵食品中提高了存活率。所述试剂如N-乙酰氨基葡糖、泛酸、泛硫乙胺(pantethine)、泛酰巯基乙胺、肽和乳果糖。
然而,在发酵食品的生产地点,从生产成本和加工能力的观点来看,在同一天包装所有的双歧杆菌细菌的发酵产品是困难的,并且目前,同其它添加剂混合的半成品等要被贮藏在有氧贮藏罐中一些时日。为了稳定提供具有优良存活率的产品满足即使在这样有氧条件下维持高的活菌计数的质量标准,要求存活率的进一步提高。
在这种情况下,生活在苛刻条件(如有氧的条件或者酸的添加)下的活的细菌不总是表现提高的存活率。结果是,获得同已知细菌相比具有更优良存活率的细菌菌株是极其困难的。而且,即使通过生产方法的改进和添加多种存活率提高试剂,维持生产地点有氧贮藏的发酵食品中的细菌的存活率即使运输后在一个足够高的水平是困难的。
因此,本发明的目的是提供一种属于双歧杆菌属细菌和应用该细菌生产的发酵食品,该细菌发酵后即使在贮藏所需时间后,直到包装入容器并且运输到市场,具有高的活菌计数和优良的存活率。
发明内容
考虑到这种实际情况,本发明者详尽研究并且注意到这样的事实,运输前发酵奶贮藏中,通常在罐中给予搅拌处理以维持发酵食品的均一性。在发酵食品生产过程中,据认为双歧杆菌被迫暴露于对于细菌的苛刻环境。本发明者发现如果选择搅拌下有氧储藏后具有表现高活菌计数性质的属于双歧杆菌属细菌,并且应用该细菌发酵生产的发酵产品被振荡贮藏,发酵产品中细菌的存活率显著提高。本发明者也发现当应用所述发酵产品生产发酵食品时,在贮藏条件下细菌存活率显著提高,从而完成本发明。
也就是说,本发明的一个目的是提供一种属于双歧杆菌属细菌,当该细菌在包含奶作为主要成分的培养基中培养至获得1×108cfu/ml或更高的活菌计数后,在有氧条件下10℃搅拌贮藏14天,具有30%或更高的存活率。
本发明的另一个目的是提供一种包含用所述属于双歧杆菌属细菌发酵的发酵产品的发酵食品。
本发明的进一步目的是提供一种包含属于双歧杆菌属细菌在发酵食品里的发酵食品,该发酵食品中包含用一种或多种属于双歧杆菌属细菌发酵的发酵产品,其中所述食品中属于双歧杆菌属细菌的活菌计数在刚刚生产后为1×108cfu/ml或者更高,并且当食品在有氧条件下在10℃搅拌贮藏14天,属于所述的双歧杆菌属的任一种细菌的存活率为30%或更高。
附图简要描述
图1显示,当实施例2中的包含每种菌株的发酵奶产品在10℃搅拌贮藏,不同菌株的活菌计数,
图2显示,当包含每种菌株的发酵奶产品在10℃搅拌贮藏1个星期、包装以及无氧静止贮藏,不同菌株的活菌计数,
实施发明的最佳方案
本发明中的属于双歧杆菌属细菌是这样的细菌,当该细菌在包含奶作为主要成分的培养基中培养至获得1×108cfu/ml或更高的活菌计数后,有氧条件下在10℃搅拌贮藏14天,具有30%或更高存活率。在这里含有奶作为主要成分的培养基是这样的培养基,包含奶作为主要营养源并且能够使属于双歧杆菌属细菌生长。奶的实例包括牛奶(全脂奶)及其作为其加工产品的脱脂奶。
在培养基中培养属于双歧杆菌属细菌的培养条件不被特别限制,可以根据所用的属于双歧杆菌属细菌的生长条件适当地设定,培养通常在30-40℃进行,优选地是33-37℃,且优选地是无氧条件下。在属于双歧杆菌属细菌中,一些菌株仅仅依靠奶营养源生长是困难的,在这样的情况下,可以添加双歧杆菌必需营养源和生长促进物质,如多种糖、酵母提取物、肽等。而且,也可以和乳酸细菌同时培养,如乳酸乳球菌(Lactococuslactis),乳酸细菌通过与其共培养可以促进双歧杆菌细菌生长。
在用来培养双歧杆菌细菌的培养基中,通常使用的培养基包括一种液体培养基,该培养基包含重量百分比(在下文中简单表明为%)为20%的脱脂奶和0.03%的meast。几乎所有可以在所述培养基里生长的双歧杆菌细菌,以及本发明的细菌在培养至活菌计数为1×109cfu/ml或更高后在以上搅拌贮藏条件下,能够表现30%或者更高的存活率。
作为本发明的双歧杆菌细菌,在所述培养基中培养至活菌计数为1×109cfu/ml或更高后,表现出存活率为30%或更高的菌株是尤其优选的。
通常,在包含双歧杆菌细菌的食品和饮品(如发酵奶)的生产中,因为要求用小量获得大的活菌计数,产品被设计为在贮藏后产品中维持活菌计数为1×107cfu/ml或更多,像本发明的菌株,在搅拌贮藏后具有1×108cfu/ml或更高的活菌计数和高的存活率,该菌株在具有高活菌计数的食品和饮品中具有高的振荡耐受力(存活率),同时,当产品在搅拌贮藏后静止贮藏,例如在产品加工成商品形式后,贮藏状态的存活率非常高。尤其是在培养至活菌计数为1×109cfu/ml或更高后具有高的存活率的菌株在上述效应上是更优良的。
而且,在本发明中搅拌贮藏的意思是,培养产品或发酵食品通过使用搅拌棒或混合推动器在持续搅拌的条件下有氧贮藏,其中培养产品中双歧杆菌细菌培养在包含奶作为主要成份的培养基中,发酵食品是通过和糖浆等混合适当地制备。
双歧杆菌细菌的存活率的确定通过一种方法完成,其中具体而言,300ml培养产品或发酵食品用搅拌棒注入300ml瓶中,用棉花塞塞住,在10℃培养箱里用磁力搅拌器在大约120rpm速度下搅拌贮藏。
存活率表明贮藏后活的细菌细胞存在的程度,并且用常规方法可以测定活菌计数。例如,活菌计数可以这样获得,将适当稀释的包含活细胞的发酵产品(食品)涂布在TYL琼脂平板培养基上,在37℃无氧培养72小时,然后计数培养基上的菌落数。
在本发明中,“存活率”的意思是搅拌贮藏(10℃,14天)后的活菌计数相对于培养液体的活菌计数的比率,培养液体是指在包含奶作为主要成分的培养基中培养至活菌计数为1×108cfu/ml或更高,或者是指刚刚生产后贮藏前的发酵食品中的活菌计数。
在这样的搅拌贮藏条件下具有存活率为30%或更高的双歧杆菌细菌,即使用所述菌株生产的发酵食品时在罐中搅拌贮藏后,不仅能够具有高的存活率,而且能够在生产和贮藏商品后维持高的存活率。因此,本发明的双歧杆菌细菌是非常有用的。
本发明中,属于双歧杆菌属细菌的种不被特别限制。例如,可以适当使用短双歧杆菌(Bifidobacterium breve)、双歧双歧杆菌(Bifidobacteriumbifidum)、长双歧杆菌(Bifidobacterium longum)、婴儿双歧杆菌(Bifidobacterium infantis)、链状双歧杆菌(Bifidobacterium catenulatum)、动物双歧杆菌(Bifidobacterium animals)、假小链双歧杆菌(Bifidobacterium pseudocatenulatum)和青春双歧杆菌(Bifidobacteriumadolescentis)。在它们中,短双歧杆菌、双歧双歧杆菌和长双歧杆菌是优选的,因为发酵食品生产后其存活率提高效果是高的,其安全性被充分证明,并且短双歧杆菌是尤其优选。
搅拌贮藏后具有高的存活率的这样的菌株可以获得,例如,通过培养双歧杆菌细菌的亲本菌株,这样获得的发酵产品在搅拌下贮藏2个星期,并且从活细胞中筛选高的抗性菌株。
本发明者已经筛选了两株验证为在搅拌贮藏后具有高的存活率的菌株。短双歧杆菌YIT 10001菌株(FERM BP-8205)和短双歧杆菌YIT 10002菌株(FERM BP-8206)于2001年8月14日保藏于国家高级工业科学技术所国际专利生物保藏中心(Internaltional Patent Organism Depositary,National Institute of Advanced Industrial Science and Technology)(ChuoNo.6,1-1,Higashi-1-chome,Tsukuba,Ibarake,305-8566 日本)。
短双歧杆菌YIT 10001和短双歧杆菌YIT 10002具有下面分类学性质。
表1
YIT 10001 | YIT 10002 | |
革兰氏菌株 | 阳性 | 阳性 |
形态 | 多种形状的杆菌 | 多种形状的杆菌 |
过氧化氢酶 | - | - |
葡萄糖产气 | - | - |
在20℃生长 | - | - |
30℃ | ± | ± |
37℃ | + | + |
40℃ | + | + |
45℃ | - | - |
0.2%胆汁中 | ± | ± |
精氨酸水解 | - | - |
联苯胺测试 | - | - |
硝酸盐还原 | - | - |
表2
YIT 10001 | YIT 10002 | |
甘油 | - | - |
赤藓糖醇 | - | - |
D-阿拉伯糖 | ± | ± |
L-阿拉伯糖 | - | - |
核糖 | + | + |
D-木糖 | - | - |
L-木糖 | - | - |
侧金盏糖醇 | - | - |
β-甲基-木糖苷 | - | - |
半乳糖 | + | + |
D-葡萄糖 | + | + |
D-果糖 | + | + |
D-甘露糖 | + | + |
L-山梨糖 | - | - |
鼠李糖 | - | - |
半乳糖醇 | - | - |
肌醇 | - | - |
甘露[糖]醇 | - | - |
山梨[糖]醇 | - | - |
α-甲基-D-甘露糖苷 | - | - |
α-甲基-D-葡糖苷 | + | + |
N-乙酰葡糖胺 | - | - |
苦杏仁苷 | - | + |
熊果苷 | + | + |
七叶苷 | + | + |
水杨苷 | + | + |
纤维二糖 | + | + |
麦芽糖 | + | + |
乳糖 | + | + |
蜜二糖 | + | + |
蔗糖 | + | + |
海藻糖 | - | - |
菊粉 | - | - |
松三糖 | + | + |
D-棉子糖 | + | + |
盐酸美沙酮(Amidon) | - | ± |
糖原 | - | - |
木糖醇 | - | - |
β-龙胆二糖 | - | + |
D-松二糖 | + | + |
D-来苏糖 | - | - |
D-塔格糖 | - | - |
D-岩藻糖 | - | - |
L-岩藻糖 | W | W |
D-阿拉伯糖醇 | - | - |
L-阿拉伯糖醇 | - | - |
葡糖酸 | - | - |
2-ceto-葡糖酸 | - | - |
5-ceto-葡糖酸 | - | - |
+:阳性,W:弱阳性,±:假阳性,-:阴性
搅拌贮藏后具有高的存活率的菌株也能够通过用紫外线或者诱突剂(如亚硝基胍(NTG)和甲磺酸乙酯(EMS))处理获得。
本发明的发酵食品包含至少一种发酵产品,该产品通过上述举例的属于双歧杆菌属细菌发酵。当刚刚生产的发酵食品(包含具有1×108cfu/ml或更高的活菌计数的双歧杆菌细菌)在有氧条件下10℃搅拌贮藏14天,双歧杆菌细菌的存活率为30%或更高。发酵食品的实例包括发酵奶、发酵豆奶、发酵果汁和发酵植物奶,并且发酵奶和发酵豆奶因为其在产品贮藏后显著提高的生存力而尤其优选。
发酵食品优选地的是包含这样的双歧杆菌细菌,在培养后的发酵产品中具有活菌计数为1×109cfu/ml或更高,并且通过添加其它成份刚刚生产的产品中包含1×108cfu/ml或更高。当细菌生长到这种程度,同使用其它菌株(如亲本菌株)相比在存活率上能够得到特别优良的提高效果。
在发酵食品的生产中,除了本发明的双歧杆菌细菌以外的微生物可以结合使用。这些微生物的实例包括:属于乳杆菌属(Lactobacillus)的细菌,如嗜酸乳杆菌(Lactobacillus acidophilus)、加氏乳杆菌(Lactobacillusgasseri)、植物乳杆菌(Lactobacillus plantarum)、布氏乳杆菌(Lactobacillusbuchneri)、干酪乳杆菌(Lactobacillus casei)、约氏乳杆菌(Lactobacillusjohnsonii)、鸡乳杆菌(Lactobacillus gallinarum)、食淀粉乳杆菌(Lactobacillus amylovorus)、短乳杆菌(Lactobacillus brevis)、鼠李糖乳杆菌(Lactobacillus rhamnosus)、高加索酸奶乳杆菌(Lactobacillus kefir)、类干酪乳杆菌(Lactobacillus paracasei)、卷曲乳杆菌(Lactobacilluscrispatus)、德氏乳杆菌德氏亚种(Lactobacillus delbrueckii subsp.delbrueckii)、德氏乳杆菌保加利亚种(Lactobacillus delbrueckii subsp.bulgaricul)、瑞士乳杆菌(Lactobacillus helveticus)、玉米乳杆菌(Lactobacillus zeae)和唾液乳杆菌(Lactobacillus salivalius);属于链球菌属(Streptococcus)的细菌,如唾液链球菌嗜热亚种(Streptococcusthermophilus);属于乳球菌属(Lactococcus)的细菌,如乳酸乳球菌乳脂亚种(Lactococcus lactis subsp.cremoris)和乳酸乳球菌乳亚种(Lactococcuslactis subsp.Lactis);属于芽孢杆菌属(Bacillus)的细菌,如枯草芽孢杆菌(Bacillus subtilis);和属于酵母属(Saccharomyces)、有孢圆酵母属(Torulaspora)和假丝酵母属(Candida)的酵母菌,如酿酒酵母(Saccharomyces cerevisiae)、戴尔有孢圆酵母(Torulaspora delbrueckii)和乳酒假丝酵母(Candida kefyr)。
在这些之中,属于乳杆菌属、链球菌属和乳球菌属的细菌是优选的,因为通过从其中选择的一种或多种细菌结合生产的发酵奶产品具有优良的可接受性并且易于持续饮用。由于存活率的提高效果,这些细菌也是优选的。
本发明的发酵产品可以通过常规方法生产。例如,为了生产发酵奶,首先属于双歧杆菌属细菌单独或者和其它微生物结合接种在无菌奶培养基中,并且培养至搅匀后获得发酵奶基质。向其中加入另外制备的糖浆溶液混合,用匀浆器搅匀,然后加入香料制备终产品。
本发明的这样得到的发酵奶可以加工成任何类型的产品,如“planetype”、软型、果味型、固体型和液体型。
常规发酵食品中使用的食品原料如多种糖、乳化剂、增稠剂,增甜剂,酸化剂和果汁可以任选混合。其中特定的实例包括:糖,如蔗糖、异构化糖、葡萄糖、果糖、异麦芽酮糖(palatinose)、海藻糖、乳糖和木糖;糖醇,如山梨糖醇、木糖醇、赤藻糖醇、乳糖醇、异麦芽糖醇(palatinit),还原粘性淀粉糖浆和还原粘性麦芽糖浆;乳化剂,如脂肪酸蔗糖酯、脂肪酸甘油酯和卵磷脂;增稠剂(稳定剂),如角叉藻聚糖、黄原胶、瓜尔豆胶,果胶和刺槐豆胶;酸化剂,如柠檬酸、乳酸和苹果酸;以及果汁,如柠檬汁、橙汁和浆果汁。维生素,如维生素A、维生素B、维生素C、维生素D和维生素E以及矿物质,如钙、铁、镁和锌,也可以添加。
实施例
将通过实施例更详细解释本发明,但是本发明并不局限于这些实施例。
实施例1
亲本菌株A,短双歧杆菌属菌株(YIT 4065:FERM BP-6223,于1996年2月2日保藏于国家高级工业科学技术所国际专利生物保藏中心(ChuoNo.6,1-1,Higashi-1-chome,Tsukuba,Ibaraki,305-8566 日本)(头孢金素(cephalothin)-链霉素抗性菌株)和乳酸乳球菌接种到包含20%脱脂奶的培养基内并且在37℃混合培养24小时来制备细菌溶液。向这个细菌溶液中加入通过用20%脱脂奶在37℃培养20小时获得的唾液链球菌嗜热亚种细菌溶液(混合比例=1∶2)。加入包含还原粘性麦芽糖糖浆的糖浆溶液至终浓度为5%来制备发酵奶产品。发酵奶产品灌注到玻璃瓶中在贮藏期间用棉塞塞住,在有氧环境下用搅拌器搅拌。在这种条件下,瓶子在10℃储存2个星期。活细菌涂到培养基上,分离2,000株单菌落。
发酵奶产品用分离的菌株和双歧杆菌菌株的亲本菌株A通过上述相同方法制备。用搅拌器向300ml瓶中灌注300ml混合液,用棉塞塞住并且用搅拌器在120rpm搅拌下贮藏。比较细菌贮藏期间生存力,获得了两个具有比菌株A更优良的生存力的菌株。表3显示搅拌贮藏2个星期后生存力。两个菌株(YIT 10001和YIT 10002)在两个星期的搅拌贮藏后表现了30%或更高的存活率。活菌计数应用具有表4所示组成的TYL培养基完成。
表3
菌株 | 存活率(%) | 初始活菌计数(cfu/ml) |
菌株A | 11 | 5.6×108 |
YIT 10001 | 31 | 5.22×108 |
YIT 10002 | 33 | 5.54×108 |
表4,TYL培养基的组成
胰蛋白胨(BBL) 1.0(%)
酵母提取物(Difco) 0.5
牛肉浸出粉(Oxoid) 0.3
磷酸二氢钾 0.3
磷酸氢二钾 0.48
硫酸铵 0.3
硫酸镁 0.02
L-半胱氨酸 0.05
乳糖 1.0
琼脂 1.2
实施例2
存活率测定
作为属于双歧杆菌属细菌的短双歧杆菌YIT 10001,YIT 10002和菌株A用来制备发酵奶产品。
明确地,2升20%奶培养基注入2.5升发酵罐中,在上文属于双歧杆菌属的细菌菌株和乳酸乳球菌YIT 2027分别以2%和0.01%浓度作为种子引子(seed starter)接种,并且在37℃培养24小时通过在15Mpa下搅匀来制备细菌溶液。唾液链球菌嗜热亚种在20%脱脂奶中37℃培养20小时通过在15 Mpa下搅匀制备细菌溶液。这些细菌溶液以1∶2的比例混合,并且加入包含还原粘性麦芽糖糖浆的糖浆溶液至终浓度为5%来制备发酵奶产品(活菌计数为:菌株A 5.65×108cfu/ml,YIT 10001 5.34×108cfu/ml,以及YIT 10002 5.45×108cfu/ml)。
这些样品的活菌计数通过和实施例1相同的方法在10℃搅拌贮藏后测定,或者在搅拌1个星期后装入试管中,然后通过用氮气代替空气无氧贮藏。结果示于图1和图2。
YIT 10001和YIT 10002的存活率在贮藏14天后超过30%并且和菌株A相比提高。两种菌株搅拌贮藏后和维持静止贮藏的存活率和菌株A相比也显著提高。
实施例3
在2.5升的发酵罐中注入2升的24%奶培养基。短双歧杆菌YIT 10001和乳酸乳球菌YIT 2027种子引子分别以2%和0.01%的浓度接种,并且在37℃培养24小时通过在15Mpa下搅匀来制备细菌溶液。干酪乳杆菌和嗜酸乳杆菌的种子引子各以0.5%浓度接种到20%脱脂奶中在37℃培养24小时通过在15Mpa下搅匀制备细菌溶液。这些细菌溶液以2∶3的比例混合,并且加入包含异麦芽酮糖的糖浆溶液至终浓度为10%来制备发酵奶产品(YIT 10001的起始活菌计数:5.76×108cfu/ml)。
在发酵奶产品中,YIT 10001在和实施例1中相同的方式下在10℃搅拌贮藏2个星期后表现了30%或更高的存活率。味道也优良。
工业应用性
本发明的属于双歧杆菌属的细菌即使在搅拌贮藏后表现了高的存活率,并且能够生产包含大量活的微生物的发酵食品。从而,本发明的发酵食品包含高的活菌计数,并且表现了属于双歧杆菌属细菌的高的生理效应,如对有害肠道细菌的抑制作用和肠功能的控制效应。
Claims (7)
1.一种属于双歧杆菌属的细菌,当该细菌在包含奶作为主要成份的培养基中培养至获得1×108cfu/ml或更高的活菌计数后,有氧条件下在10℃搅拌贮藏14天,具有30%或更高存活率。
2.根据权利要求1的属于双歧杆菌属的细菌,其中细菌是短双歧杆菌。
3.根据权利要求1或2的属于双歧杆菌属的细菌,其中细菌是短双歧杆菌YIT 10001或短双歧杆菌YIT 10002。
4.一种发酵食品,其特征在于包含由根据权利要求1-3的任一项的属于双歧杆菌属的细菌发酵的发酵产品。
5.一种包含属于双歧杆菌属细菌在发酵食品里的发酵食品,该发酵食品包含用一种或多种根据权利要求1-3的任一项的属于双歧杆菌属的细菌发酵的发酵产品,其中所述食品中的属于双歧杆菌属细菌的活菌计数在刚刚生产完时为1×108cfu/ml或更高,并且当食品有氧条件下在10℃搅拌贮藏14天,任一属于所述双歧杆菌属的细菌的存活率为30%或更高。
6.根据权利要求4或5的发酵食品包括发酵奶。
7.根据权利要求4-6任一项的发酵食品,其特征在于进一步包含增甜剂。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP339012/2001 | 2001-11-05 | ||
JP2001339012 | 2001-11-05 |
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CN1286967C CN1286967C (zh) | 2006-11-29 |
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US (1) | US7794763B2 (zh) |
EP (1) | EP1443105B1 (zh) |
JP (1) | JP3905082B2 (zh) |
KR (1) | KR100925304B1 (zh) |
CN (1) | CN1286967C (zh) |
AT (1) | ATE483791T1 (zh) |
AU (1) | AU2002344447B2 (zh) |
BR (1) | BR0213866A (zh) |
DE (1) | DE60237910D1 (zh) |
ES (1) | ES2351301T3 (zh) |
HK (1) | HK1073329A1 (zh) |
MX (1) | MXPA04004252A (zh) |
TW (1) | TWI244374B (zh) |
WO (1) | WO2003040350A1 (zh) |
Cited By (3)
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CN101228262B (zh) * | 2005-07-21 | 2011-04-20 | 株式会社益力多本社 | 新型双歧杆菌属细菌及其利用 |
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 |
CN112980646A (zh) * | 2021-03-01 | 2021-06-18 | 山西农业大学 | 一种开菲尔源复合益生菌发酵梨汁燕麦活菌醋饮及其制备方法 |
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JP3920654B2 (ja) * | 2002-02-08 | 2007-05-30 | 三井製糖株式会社 | 調整豆乳または豆乳飲料、および調整豆乳または豆乳飲料の風味を改善する方法 |
MX2008010184A (es) * | 2007-02-13 | 2009-03-05 | Morinaga Milk Industry Co Ltd | Metodo para producir leche fermentada usando novedosa bacteria de acido lactico. |
EP2112219B1 (en) | 2007-02-13 | 2013-05-22 | Morinaga Milk Industry Co., Ltd. | Novel lactic acid bacteria |
PL2173183T3 (pl) * | 2007-06-06 | 2011-05-31 | Chr Hansen As | Poprawianie wzrostu bifidobakterii w fermentowanych produktach mlecznych |
KR100989638B1 (ko) * | 2008-07-07 | 2010-10-26 | 한국식품연구원 | 락토바실러스 지애 rmk354 균주를 포함하는 발효유 및이의 제조방법 |
WO2010023290A2 (en) | 2008-08-29 | 2010-03-04 | Chr. Hansen A/S | Improvement of growth of bifidobacteria in fermented milk products |
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 |
US9439933B2 (en) | 2010-06-28 | 2016-09-13 | Kabushiki Kaisha Yakult Honsha | Skin properties improving agent for oral administration |
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 |
KR101426399B1 (ko) | 2011-08-22 | 2014-08-07 | 유성호 | 혼합 발효 방식을 이용하여 제조된 변비 개선용 케피어 및 이의 제조방법 |
US11116805B2 (en) | 2014-11-19 | 2021-09-14 | Kabushiki Kaisha Yakult Honsha | Preventive and therapeutic agent for celiac disease |
WO2016186151A1 (ja) * | 2015-05-18 | 2016-11-24 | 合同酒精株式会社 | 発酵乳の製造方法 |
KR101589465B1 (ko) * | 2015-05-21 | 2016-02-01 | 주식회사 쎌바이오텍 | 성장 촉진을 위한 비피도박테리움 브레베 cbt br3 균주 및 이를 포함하는 성장촉진용 기능성 식품 조성물 |
JP2020167971A (ja) * | 2019-04-05 | 2020-10-15 | 雪印メグミルク株式会社 | 発酵乳並びに発酵乳の製造方法 |
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JPS5283974A (en) * | 1976-01-01 | 1977-07-13 | Yakult Honsha Kk | Incubation mixture of milk containing living cell of bifidus strain and method of producing same |
JPS53121949A (en) * | 1977-03-31 | 1978-10-24 | Yakult Honsha Kk | Production of drink and food containing bifidobacterium cells |
JPS5799190A (en) * | 1980-12-09 | 1982-06-19 | Green Cross Corp:The | Preparation of mold powder of lactobacillus bifidus |
JPS5951997B2 (ja) * | 1982-11-09 | 1984-12-17 | 森永乳業株式会社 | ストレプトコツカス・サ−モフイルスに属する新規微生物及び該微生物を含有する組成物 |
JPS5988085A (ja) * | 1982-11-09 | 1984-05-21 | Morinaga Milk Ind Co Ltd | ビフイズス菌及び乳酸菌の生菌を含有する培養物及び製造法 |
CH663322A5 (fr) * | 1985-02-28 | 1987-12-15 | Nestle Sa | Culture de bifidobacteries resistantes a l'acide. |
JP2922013B2 (ja) | 1991-04-17 | 1999-07-19 | 雪印ローリー株式会社 | 耐酸性及び酸素耐性を有する新規ビフィズス菌 |
JP2824821B2 (ja) * | 1993-11-04 | 1998-11-18 | カルピス株式会社 | 乳酸菌及び発酵乳製品 |
TW357191B (en) * | 1996-06-04 | 1999-05-01 | Food Industry Development Res Institute | Bifidobacteria strains with acid, bile salt and oxygen tolerance and their culture method the invention relates to bifidobacteria strains with acid, bile salt and oxygen tolerance and their culture method |
US6306638B1 (en) * | 1996-10-22 | 2001-10-23 | Food Industry Research And Development Institute | Mutant bifidobacteria strains with acid, bile salt and oxygen tolerance |
JP3068484B2 (ja) * | 1997-02-17 | 2000-07-24 | 株式会社ヤクルト本社 | ビフィズス菌発酵乳及びその製造法 |
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 |
JP4320642B2 (ja) | 2005-03-30 | 2009-08-26 | 新東工業株式会社 | 加飾体貼着木目込み方法及びその装置 |
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- 2002-11-01 JP JP2003542597A patent/JP3905082B2/ja not_active Expired - Fee Related
- 2002-11-01 CN CNB028231449A patent/CN1286967C/zh not_active Expired - Fee Related
- 2002-11-01 AT AT02779985T patent/ATE483791T1/de active
- 2002-11-01 DE DE60237910T patent/DE60237910D1/de not_active Expired - Lifetime
- 2002-11-01 US US10/493,068 patent/US7794763B2/en not_active Expired - Fee Related
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- 2002-11-01 AU AU2002344447A patent/AU2002344447B2/en not_active Ceased
- 2002-11-01 EP EP02779985A patent/EP1443105B1/en not_active Expired - Lifetime
- 2002-11-01 KR KR1020047006705A patent/KR100925304B1/ko not_active IP Right Cessation
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 |
CN101228262B (zh) * | 2005-07-21 | 2011-04-20 | 株式会社益力多本社 | 新型双歧杆菌属细菌及其利用 |
CN112980646A (zh) * | 2021-03-01 | 2021-06-18 | 山西农业大学 | 一种开菲尔源复合益生菌发酵梨汁燕麦活菌醋饮及其制备方法 |
CN112980646B (zh) * | 2021-03-01 | 2022-05-13 | 山西农业大学 | 一种开菲尔源复合益生菌发酵梨汁燕麦活菌醋饮及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
WO2003040350A1 (fr) | 2003-05-15 |
EP1443105B1 (en) | 2010-10-06 |
EP1443105A1 (en) | 2004-08-04 |
KR20050042238A (ko) | 2005-05-06 |
ATE483791T1 (de) | 2010-10-15 |
CN1286967C (zh) | 2006-11-29 |
EP1443105A4 (en) | 2005-01-19 |
HK1073329A1 (en) | 2005-09-30 |
KR100925304B1 (ko) | 2009-11-04 |
TW200303723A (en) | 2003-09-16 |
BR0213866A (pt) | 2004-08-31 |
JP3905082B2 (ja) | 2007-04-18 |
DE60237910D1 (de) | 2010-11-18 |
ES2351301T3 (es) | 2011-02-02 |
JPWO2003040350A1 (ja) | 2005-04-28 |
US20050031735A1 (en) | 2005-02-10 |
MXPA04004252A (es) | 2004-07-08 |
TWI244374B (en) | 2005-12-01 |
AU2002344447B2 (en) | 2007-08-02 |
US7794763B2 (en) | 2010-09-14 |
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