HK1218932A1 - 酸度上升被抑制了的發酵乳及其製造方法 - Google Patents

酸度上升被抑制了的發酵乳及其製造方法

Info

Publication number
HK1218932A1
HK1218932A1 HK16106952.5A HK16106952A HK1218932A1 HK 1218932 A1 HK1218932 A1 HK 1218932A1 HK 16106952 A HK16106952 A HK 16106952A HK 1218932 A1 HK1218932 A1 HK 1218932A1
Authority
HK
Hong Kong
Prior art keywords
fermented milk
acid level
producing same
undergo
increase
Prior art date
Application number
HK16106952.5A
Other languages
English (en)
Inventor
內田英明
村田沙織
齋藤瑞惠
木村勝紀
Original Assignee
Meiji Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Meiji Co Ltd filed Critical Meiji Co Ltd
Publication of HK1218932A1 publication Critical patent/HK1218932A1/zh

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • 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
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • 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
    • C12N1/205—Bacterial isolates
    • 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
    • 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
    • A23V2400/123—Bulgaricus
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
HK16106952.5A 2013-05-31 2016-06-16 酸度上升被抑制了的發酵乳及其製造方法 HK1218932A1 (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2013116332 2013-05-31
PCT/JP2014/064374 WO2014192905A1 (ja) 2013-05-31 2014-05-30 酸度上昇が抑制された発酵乳およびその製造方法

Publications (1)

Publication Number Publication Date
HK1218932A1 true HK1218932A1 (zh) 2017-03-17

Family

ID=51988927

Family Applications (1)

Application Number Title Priority Date Filing Date
HK16106952.5A HK1218932A1 (zh) 2013-05-31 2016-06-16 酸度上升被抑制了的發酵乳及其製造方法

Country Status (6)

Country Link
EP (1) EP3006555A4 (zh)
JP (1) JP6506688B2 (zh)
CN (1) CN105247039B (zh)
HK (1) HK1218932A1 (zh)
SG (1) SG11201509806UA (zh)
WO (1) WO2014192905A1 (zh)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3259995A4 (en) 2015-02-17 2018-08-01 Kabushiki Kaisha Yakult Honsha Method for producing fermented milk food
JPWO2017057319A1 (ja) * 2015-09-30 2018-07-19 株式会社明治 乳酸菌スターターの調製方法及び発酵乳の製造方法
CN105273068B (zh) * 2015-11-09 2018-08-31 中国农业科学院农产品加工研究所 群体感应信号肽aip及其应用
CN106190930B (zh) * 2016-09-06 2019-09-10 内蒙古农业大学 一株德氏乳杆菌保加利亚亚种mga17-6 及其用途
JP2018076714A (ja) * 2016-11-10 2018-05-17 大阪瓦斯株式会社 石油増進回収用栄養剤
KR20180066828A (ko) * 2016-12-09 2018-06-19 씨제이제일제당 (주) 고함량의 알룰로스를 함유하는 당류를 포함하는 발효유
JP7046492B2 (ja) * 2017-02-17 2022-04-04 株式会社明治 低酸味発酵乳の製造方法
CN107083623B (zh) * 2017-06-14 2023-01-10 朱月眉 一种串珠装置及具有该装置的绣珠机
JP2019058132A (ja) * 2017-09-27 2019-04-18 株式会社明治 発酵乳及び発酵乳の製造方法
BR112020007645A2 (pt) * 2017-11-10 2020-09-29 Tetra Laval Holdings & Finance S.A. método e arranjo para produção de embalagens, e, embalagem
CN109645117A (zh) * 2019-01-29 2019-04-19 淮南师范学院 一种基于丁香提取物延长酸奶货架期的方法
WO2023038072A1 (ja) * 2021-09-09 2023-03-16 株式会社明治 乳酸菌、乳酸菌スターター、発酵乳、発酵乳の製造方法、及び乳酸菌のスクリーニング方法
CN114190433B (zh) * 2021-12-14 2023-06-27 河北农业大学 一种抑制酸奶后酸化的方法
CN115466704A (zh) * 2022-11-02 2022-12-13 中国农业科学院农业环境与可持续发展研究所 一种未灭菌条件构建产乳酸-乙酸微生物菌群方法
NL2035198B1 (en) * 2023-01-05 2024-01-12 Chongqing Tianyou Dairy Co Ltd Lactobacillus delbrueckii subsp. bulgaricus and application thereof

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH649196A5 (fr) * 1981-12-16 1985-05-15 Nestle Sa Procede de fabrication de yogourt.
JP2884000B2 (ja) 1990-04-12 1999-04-19 雪印乳業株式会社 保存中の酸度上昇を抑制した発酵乳及びその製造法
JP2930382B2 (ja) 1990-07-16 1999-08-03 雪印乳業株式会社 発酵乳の製造方法
JP3101143B2 (ja) 1994-03-02 2000-10-23 雪印乳業株式会社 保存中の酸度上昇を抑制した発酵乳の製造法
FR2778921B1 (fr) * 1998-05-22 2001-05-11 Gervais Danone Sa Souches mutantes de lactobacillus bulgaricus depourvues d'activite beta-galactosidase
JP4331309B2 (ja) 1999-03-23 2009-09-16 雪印乳業株式会社 低温感受性乳酸菌株
CN1235489C (zh) * 2002-11-26 2006-01-11 陈克铨 一种复合菌型乳制品及其制备方法
FR2938552B1 (fr) * 2008-11-19 2010-12-03 Gervais Danone Sa Souche hypocholesterolemiante de lactobacillus delbrueckii
EP2258205A1 (en) * 2009-06-03 2010-12-08 Yoplait France Process for manufacturing of a fermented dairy product
CN101586087B (zh) * 2009-06-25 2011-09-14 江苏省农业科学院 一种酸敏性保加利亚乳杆菌菌株及其用法
CN102286407B (zh) * 2011-08-03 2013-05-15 甘肃农业大学 低温发酵的德氏保加利亚乳杆菌及用其制备酸奶的方法

Also Published As

Publication number Publication date
CN105247039A (zh) 2016-01-13
EP3006555A4 (en) 2017-01-11
JPWO2014192905A1 (ja) 2017-02-23
SG11201509806UA (en) 2015-12-30
JP6506688B2 (ja) 2019-04-24
CN105247039B (zh) 2020-06-05
WO2014192905A1 (ja) 2014-12-04
EP3006555A1 (en) 2016-04-13

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