JP2009191276A - Lactic bacterium exhibiting peroxide decomposition characteristic - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cultured substance originated from lactic bacterium exhibiting decomposition characteristic for wide range of peroxides, a fungus collected from the cultured substance or a solvent-extracted substance of the fungus. <P>SOLUTION: The cultured substance or the like is obtained by culturing Lactobacillus plantarum TY-1571 strain (NITE P-89), or TY-1572 strain (NITE P-90) or Pediococcus pentosaceus TY-1573 strain (NITE P-91). The cultured substance or the like exhibits decomposition characteristic for at least one of hydrogen peroxide, cumene hydroperoxide and t-buthyl hydroperoxide, and linoleic acid hydroperoxide. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a culture obtained by culturing lactic acid bacteria exhibiting peroxide-decomposing characteristics, a cell collected from the culture, or a solvent extract of the cell.

  Antioxidants that prevent or reduce in-vivo oxidation and anti-oxidant foods containing such anti-oxidants are thought to lead to the prevention and treatment of diseases caused by in-vivo oxidation. It is attracting attention as.

  Conventionally, many natural antioxidant foods have been proposed. For example, foods and drinks (JP-A No. 11-127031) containing an antioxidant activity fraction extracted from green leaves of green plants, and from the plant of the genus Prunus genus Antioxidant (JP-A-5-156249) extracted with one or more aliphatic alcohol organic solvents having 1 to 5 carbon atoms and / or other organic solvents, hydrolysis of olive plant solvent extract Antioxidants (Japanese Patent Application Laid-Open No. 9-78061) and the like containing these substances as active ingredients have been reported. The raw materials for these natural antioxidants are mostly derived from plants.

  In addition to plant-derived antioxidants, antioxidant effects have been found in extracts of lactic acid bacteria (JP-A-4-264034, JP-A-5-276912, JP-A-2003-253262). Publication).

Japanese Patent Laid-Open No. 11-123071 JP-A-5-156249 Japanese Patent Laid-Open No. 9-78061 JP-A-4-264034 JP-A-5-276912 JP 2003-253262 A

  However, these lactic acid bacteria extracts can be applied as antioxidants by confirming the effect of reducing or eliminating any one of peroxides and lipid peroxides generated by active oxygen and free radicals. It just shows that.

Accordingly, the present inventors obtained various fermented foods, separated lactic acid bacteria from the fermented foods, and intensively studied the decomposition characteristics against peroxides. As a result, lactic acid bacteria belonging to the genus Lactobacillus and pediococcus The present invention was completed by finding that lactic acid bacteria belonging to the genus ( Pediococcus ) exhibit decomposition characteristics over a wide range of peroxides.

That is, the gist of the present invention is as follows.
[1] Lactobacillus plantarum TY-1571 (NITE P-89) or TY-1572 (NITE P-90) or Pediococcus pentosaceus TY-1573 (NITE P) -91), a culture obtained by cultivating hydrogen peroxide and at least one of cumene hydroperoxide or t-butyl hydroperoxide and linoleic acid hydroperoxide, and a culture collected from the culture Microbial cells or solvent extracts of the microbial cells,
[2] The culture according to [1], a food and drink containing the cells collected from the culture or a solvent extract of the cells,
[3] The culture according to [1], a microbial cell collected from the culture, or a feed containing a solvent extract of the microbial cell,
[4] A cosmetic comprising the culture according to the above [1], the cells collected from the culture, or a solvent extract of the cells.

  ADVANTAGE OF THE INVENTION According to this invention, the culture derived from lactic acid bacteria which shows a decomposition characteristic with respect to a wide range of peroxide, the microbial cell collected from this culture, or the solvent extract of this microbial cell can be provided. Moreover, it can be expected that the deterioration of quality due to oxidation of the food or drink is effectively prevented by including the culture or the like in the food or drink, cosmetic or feed.

It is the figure which showed the decomposition amount of hydrogen peroxide. It is the figure which showed the decomposition amount of the organic peroxide. It is the figure which showed the decomposition amount of lipid peroxide.

Hereinafter, the present invention will be described in detail. The present invention relates to a culture obtained by culturing a lactic acid bacterium belonging to Lactobacillus plantarum or a lactic acid bacterium belonging to the genus Pediococcus , a microbial cell collected from the culture, or the microbial cell Consisting of a solvent extract.

The lactic acid bacterium used for the production of the culture of the present invention, the cells collected from the culture or the solvent extract of the cells is a lactic acid bacterium belonging to Lactobacillus plantarum or Pediococcus. The lactic acid bacteria belonging to), which exhibit decomposition characteristics with respect to a wide range of peroxides, and more preferably those which exhibit an erasing action on hydroxyl radicals in addition to the peroxide decomposition characteristics. Note that the bacterial species of lactic acid bacteria belonging to the genus Pediococcus is not particularly limited as long as it exhibits the above-mentioned peroxide degrading characteristics, and for example, Pediococcus pentosaceus , Pediococcus acidodilacti Shi (Pediococcus acidilactici), Pediococcus cerevisiae (Pediococcus cerevisiae), Pediococcus cerevisiae bar Dekisutorinikasu (Pediococcus cerevisiae var. dextrinicus), Pediococcus Kurauseni (Pediococcus claussenii), Pediococcus Damunosasu (Pediococcus damnosus), Pediococcus Dekisutorinikasu (Pediococcus dextrinicus), Pediococcus halophilus (Pediococcus halophilus), Pediococcus Omari (Pediococcus homari), Pediococcus Inopitanasu (Pediococcus inopinatus), Pedio Kkasu-Parubarasu (Pediococcus parvulus), Pediococcus subsp Intel intermedius (Pediococcus pentosaceus subsp. Intermedius), Pediococcus Soya (Pediococcus soya), Pediococcus sojae (Pediococcus soyae), Pediococcus sp. ( Pediococcus sp. ) And Pediococcus urinaeequi .

  In the present invention, the term “peroxide” means a peroxide having a high hydrophilicity to a low hydrophilicity (that is, a high hydrophobicity), specifically, three types of peroxides. That is, it includes hydrogen peroxide, organic peroxide and lipid peroxide. Examples of the organic peroxide include cumene hydroperoxide and t-butyl hydroperoxide. Examples of lipid peroxides include linoleic acid hydroperoxide and arachidonic acid hydroperoxide, which are peroxides of unsaturated fatty acids. And "showing decomposition characteristics for a wide range of peroxides" means at least hydrogen peroxide and cumene hydroperoxide or t-butyl among the above-mentioned hydrogen peroxide, organic peroxides and lipid peroxides. It refers to exhibiting decomposition characteristics for any one of hydroperoxides and linoleic acid hydroperoxides.

  Lactic acid bacteria exhibiting degradation characteristics for a wide range of peroxides can be screened as follows. That is, first, various fermented foods as a separation source, the separation source is cultured in a solid medium to isolate lactic acid bacteria, and the cells are collected from a culture obtained by culturing the isolated lactic acid bacteria in a liquid medium, Subsequently, the cell suspension containing the cells is used as a test solution, and the test solution includes at least hydrogen peroxide, cumene hydroperoxide or t-butyl hydroperoxide, and linoleic acid hydroperoxide. Can be screened by examining whether or not it has a degradation property against.

  In the present invention, the term “fermented food” generally refers to animal and plant fermented foods containing lactic acid bacteria. Examples of typical fermented foods include, for example, miso, soybean cake, koji Pickles, pickles, miso pickles, pickles, Nozawana pickles, pickled pickles, bettara pickles, miso, soy sauce, sake lees, natto, rice vinegar, balsamic vinegar, apple vinegar, kimchi, humus, pickles, tofuyo, wine lees, sake lees , Yogurt, vegemite, quas, kumis, gibiyac, pickles, kumis, sauerkraut and the like. In the culture, the fermented food is preferably crushed and, for example, a food suspension diluted with physiological saline.

The “solid medium” may be any medium that is usually used for culturing lactic acid bacteria. Typical examples include yeast extract peptone medium, glucose medium, phenethyl alcohol medium, acetate medium, GYP medium, MRS. Medium, TITG medium, SL medium, cysteine milk medium, LBS medium, TATAC medium, MG medium, sodium chloride 18% -potassium nitrate medium, broth medium, BCP medium, thioglycolate medium, diluted grape juice medium, ESY medium, Gil栖氏medium, salt-tolerant lactic acid bacteria medium, salt-tolerant lactic acid bacteria for soy sauce medium, Ueno medium, Iizuka-Yamazato medium, TYG medium, lactic medium, M17 medium, lactic streptococci of the separation medium, separation of lactic streptococci to ferment citric acid Medium, PPYL medium, YPG medium, acidic tomato medium, Mayeux & Colmer Leuconostoc detection medium, Hamamoto et al. Leuconostoc detection medium, Pearc Examples include e &Haligan's Leuconostoc measurement medium, APT medium, Briggs' tomato juice medium, Rogosa medium, NAP medium and the like with 0.5 to 2.0% agar added as a solidifying agent. In addition, since lactic acid bacteria are selectively grown on the medium, substances that inhibit the growth of aerobic bacteria (for example, sodium azide), substances that inhibit the growth of gram-negative bacteria (for example, polymyxin B), and fungal growth A substance that inhibits (for example, cycloheximide) or the like may be appropriately combined and contained in the solid medium. In addition, the “liquid medium” may be a medium that is usually used for culturing lactic acid bacteria, and representative examples include, for example, yeast extract peptone medium, glucose medium, phenethyl alcohol medium, acetate medium, GYP medium. , MRS medium, TITG medium, SL medium, cysteine milk medium, LBS medium, TATAC medium, MG medium, sodium chloride 18% -potassium nitrate medium, broth medium, BCP medium, thioglycolate medium, diluted grape juice medium, ESY Medium, Yoshitomi medium, salt-resistant lactic acid bacteria medium, soy sauce medium for salt-resistant lactic acid bacteria, Ueno medium, Iizuka / Yamazato medium, TYG medium, lactic medium, M17 medium, Lactic streptococci fractionation medium, Lactic streptococci fermenting citric acid separation medium, PPYL medium, YPG medium, acidic tomatoes medium, Mayeux & Colmer Leuconostoc detection medium, Hamamoto et al., Leuconostoc detection culture , Leuconostoc measurement medium of Pearce & Haligan, APT medium, tomato juice medium of Briggs, Rogosa medium, NAP medium, and the like.

  The lactic acid bacteria may be cultured according to a conventional method, for example, aerobic culture, stationary culture or neutralization culture at 30 to 37 ° C. for 15 to 24 hours.

After completion of the culture, it is preferable to isolate colonies of lactic acid bacteria one by one and purify them according to a conventional method. Then, the isolated lactic acid strain is cultured according to a conventional method, and the obtained culture is centrifuged to recover the cells, and a buffer solution is added to the cells to adjust the concentration to OD _{660 nm} = 1.5 to 1.7. Is a cell suspension that exhibits degradation characteristics for at least hydrogen peroxide and at least one of cumene hydroperoxide or t-butyl hydroperoxide and linoleic acid hydroperoxide? The lactic acid bacteria which show the decomposition characteristic with respect to all the said peroxides are made into the lactic acid bacteria suitable for the objective of this invention.

  Peroxide decomposition characteristics were obtained by adding peroxide (final concentration of 1.0 to 3.0 mM) and saccharide (eg glucose) (final concentration of 30 to 100 mM) to the cell suspension, respectively, at 37 ° C. The reaction is allowed to proceed for a period of time, the reaction solution after completion of the reaction is centrifuged, and the remaining amount of peroxide contained in the supernatant is measured. In addition, the said saccharide | sugar is added in order to provide the energy by metabolism of a lactic acid strain. In the present invention, the measurement of the remaining amount of peroxide is applied to the method of Sedewitz et al. For hydrogen peroxide (Sedewitz et al., Journal of Bacteriology, 160, Oct. 273-278. 1984). For lipid peroxides, the Yagi method using an equimolar color reaction between an organic peroxide (lipid peroxide) and a methylene blue derivative in the presence of hemoglobin is applied.

  Lactic acid strains suitable for the present invention exhibit the above-mentioned peroxide decomposing properties, and more preferably exhibit the scavenging activity against hydroxyl radicals in addition to the peroxide decomposing properties. To determine the scavenging activity for hydroxyl radicals, B. Halliwel is a colorimetric determination of the red condensate produced by reacting malondialdehyde (MDA) -like substance derived from the reaction of hydroxyl radicals with deoxyribose with thiobarbituric acid. The deoxyribose method is applied (Analytical Biochemistry, Vol. 165, pp. 215-219 (1987), Biochem Journal Vol. 243, No. 3; pp. 709-714).

As a result of evaluating the peroxide decomposition characteristics and the like of the lactic acid strains isolated as described above, the lactic acid bacteria TY-1571, lactic acid bacteria TY-1572, and lactic acid bacteria TY are shown to exhibit peroxide decomposition characteristics and hydroxyl radical scavenging activity. -1573 strains were selected. From the results of mycological properties and genetic characteristics, the lactic acid bacteria TY-1571 and TY-1572 strains are Lactobacillus plantarum and the lactic acid bacteria TY-1573 are pediococcus, respectively.・ It was identified as Petococcus pentosaceus . These strains are deposited at the Patent Microorganism Depositary, Center for Product Evaluation Technology, independent administrative agency under the following deposit number.

Lactobacillus plantarum TY1571 (NITE P-89)
Lactobacillus plantarum TY1572 (NITE P-90)
Pediococcus pentosace ( Pediococcus pentosaceus ) TY1573 (NITE P-91)

  The present invention comprises a culture obtained by culturing the above-mentioned lactic acid strain, a microbial cell collected by centrifuging the culture and removing the supernatant, or a solvent extract of the microbial cell. The cells and the solvent extract may be freeze-dried, spray-dried or the like according to a conventional method as necessary. The solvent extract is extracted by suspending the cells with water or an aqueous organic solvent such as methanol, ethanol, acetone, acetonitrile, etc., and then removing the cell residue by centrifugation or filtration. To be prepared. Furthermore, the culture, cells, and solvent extract may be used as they are, but in order to further improve the peroxide decomposition characteristics, saccharides such as glucose may be added.

  The culture obtained as described above, the microbial cells collected from the culture, or the solvent extract of the microbial cells, as it is, or taken orally with food ingredients, or as it is, Alternatively, it can be used by being applied to the skin together with cosmetic ingredients. In using the culture or the like together with a food ingredient or cosmetic ingredient (hereinafter referred to as “food ingredient etc.”), the culture etc. may be blended with the food ingredient etc. and used as a food, drink, feed or cosmetic, You may use the said culture etc. before and after use of food-drinks etc. or simultaneously with use.

  Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to the examples.

1. Screening for lactic acid bacteria
1.1 Preparation of food suspension As sources for separation of lactic acid bacteria, powdered soybeans, bean paste, koji, koji pickles, miso pickled, koji pickled, Nozawa nazuke, sunkizuke, bettara pickled, miso, soy sauce, sake lees, natto, rice Acquire vinegar, balsamic vinegar, apple vinegar, kimchi, roasted milk, nanpura, tofuyo, wine lees, sake lees, yogurt, vegemite, quas, cumis, gibiyac, pickles, kumis, sauerkraut, fruit, vegetables, seaweed, fish, Each of the foods was crushed and diluted with physiological saline to obtain a food suspension.

1.2 Screening GYP medium (1% glucose, 1% yeast extract, 0.5% peptone, ₂ 0.2% sodium acetate _{· 3H 0,20ppm MgSO 4 · 7H 2} 0,1ppm MnSO 4 · 4H 2 0,1ppm FeSO 4 · 7H 2 0 , 1 ppm NaCl, 50 ppm Tween 80), add the food suspension prepared in 1.1 above to a selective agar medium containing sodium azide (final concentration 30 ppm), polymyxin B (final concentration 30 ppm) and cycloheximide (final concentration 30 ppm). And static culture at 30 ° C. for 16 hours. After completion of the culture, it was confirmed that colonies had grown from the food suspension added sample prepared from the separation source described in 1.1 above, and each colony was isolated. The obtained colonies of lactic acid strains were inoculated on a GYP agar medium and purified according to a conventional method. And the lactic acid strain isolate | separated from the said food group was named TY-1571 strain, TY-1572 strain, and TY-1573 strain.

2. Bacteriological properties of lactic acid bacteria The bacteriological properties of the three lactic acid bacterial strains (TY-1571 strain, TY-1573 strain, TY-1573 strain) isolated in the above 1.2 were compared with the lactic acid bacteria experiment manual (supervised by Michio Kosaki, Yasushi Uchimura, (Sanae Okada, Asakura Shoten)). The results are shown in Tables 1 to 3.

3. Genetic characteristics of lactic acid bacteria For the three lactic acid bacterial strains (TY-1571, TY-1573, and TY-1573) isolated in 1.2 above, the base sequence of 16S rDNA was determined according to a conventional method, and the BLAST program and The Clustal W program was used to search for the closest bacterial species sequence among the existing lactic acid bacteria. as a result,
The 16S rDNA base sequences of Lactobacillus TY-1571 and Lactobacillus TY-1572 are 100% identical to the 16S rDNA base sequence of Lactobacillus plantarum , and the 16S rDNA base sequence of Lactobacillus TY-1573 Was 100% identical with the base sequence of 16S rDNA of Pediococcus pentosaceus . From the above results, lactic acid bacteria TY-1571 and TY-1572 were identified as Lactobacillus plantarum , and lactic acid TY-1573 was identified as Pediococcus pentosaceus . .

4). 2. Peroxide decomposition characteristics of lactic acid bacteria Hydrogen peroxide, organic peroxide or lipid peroxide is added to each cell suspension of TY-1571, TY-1572, and TY-1573 strains The remaining amount of hydrogen peroxide and the like remaining in the sample was measured, and the decomposition characteristics with respect to hydrogen peroxide and the like were examined.

4.1 Preparation of cell suspension
Each strain of TY-1571 strain, TY-1572 strain and TY1573 strain was inoculated into a GYP medium and cultured at 37 ° C. for about 24 hours. After completion of the culture, the culture was centrifuged at 8,000 rpm for 10 minutes, and the cells were collected by removing the supernatant. Next, the collected bacterial cells were suspended in a phosphate buffer solution, and the concentration adjusted to OD _{660 nm} = 1.6 was used as the bacterial cell suspension.

4.2 Degradation characteristics against hydrogen peroxide Hydrogen peroxide (final concentration: 3.0 mM) and glucose (final concentration: 50 mM) were added to the cell suspension prepared in 4.1 above and reacted at 37 ° C for 3 hours on a horizontal shaker. It was. After completion of the reaction, the reaction solution was centrifuged using a tabletop centrifuge, and unreacted hydrogen peroxide contained in the supernatant was measured.

  The method of Sedewitz et al. Was used to measure the concentration of hydrogen peroxide (Sedewitz et al., Journal of Bacteriology, 160, Oct. 273-278. 1984). Specifically, first, 50 μl of the reaction solution (supernatant part), 400 μl of 4-aminoantipyrine (concentration 24.4 mg / 20 ml) and 400 μl of 3,5-dichlorobenzenesulfonic acid (concentration 111.4 mg / 20 ml), respectively. After mixing, 4 μl (500 units) of horseradish peroxidase was added to the mixture and reacted at 30 ° C. for 15 minutes. After completion of the reaction, the absorbance at 546 nm of the obtained test solution was measured to determine the concentration of hydrogen peroxide contained in the test solution. And the decomposition amount of hydrogen peroxide was computed based on the obtained data. The results are shown in FIG. From FIG. 1, it was confirmed that all three types of lactic acid strains have hydrogen peroxide decomposing characteristics, and in particular, the degrading characteristics of TY-1571 and TY-1573 strains are large.

4.3 Decomposition characteristics for organic peroxides Cumene hydroperoxide (final concentration: 3.0 mM) or t-butyl hydroperoxide (final concentration: 3.0 mM) (hereinafter, these substances are not particularly distinguished). In this case, “organic peroxide”) and glucose (final concentration 50 mM) were added, and the mixture was reacted at 37 ° C. for 3 hours on a horizontal shaker. After completion of the reaction, the reaction solution was centrifuged using a table centrifuge, and unreacted organic peroxide contained in the supernatant was measured.

  For the measurement of the concentration of organic peroxide, the Yagi method using the equimolar color reaction of organic peroxide and methylene blue derivative in the presence of hemoglobin was used. In the actual measurement, a color reaction was performed according to the reaction conditions described in the user manual using Determiner LPO (Kyowa Medex). Specifically, 1,000 μl of pretreatment solution in which ascorbate oxidase was dissolved in a buffer solution was dispensed into a test tube, and then hemoglobin and 10-N-methylcarbamoyl-3,7-dimethylamino-10H-phenothiazine (MCDP) 2,000 μl of a color developing solution dissolved in a buffer solution was dispensed. Then, 100 μl of the reaction solution (supernatant part) was dispensed into the test tube and reacted at 30 ° C. for 10 minutes. After completion of the reaction, the absorbance of the obtained test solution at 675 nm was measured, and the concentration of the organic peroxide contained in the test solution was determined. And the decomposition amount of the organic peroxide was computed based on the obtained data. The results are shown in FIG. From FIG. 2, it was confirmed that all three types of lactic acid strains have decomposition characteristics for cumene hydroperoxide and t-butyl hydroperoxide, and that the decomposition characteristics for cumene hydroperoxide are relatively larger.

4.4 Degradation characteristics for lipid peroxide Lipid peroxide derived from linoleic acid was used in the experiment instead of the organic peroxide used in 4.3. The lipid peroxide used was obtained by adding lipoxygenase to a linoleic acid solution and stirring vigorously while blowing oxygen in a hot water bath (30 ° C.) for about 5 minutes. In addition, thin layer chromatography was used for confirmation of lipid peroxide (Reference: Experimental method for lipid peroxide, Naoshi Kaneda, Nobuo Ueda, Ishiyaku Publishing Co., Ltd., Agric. Biol. Chem. 45, P587- 593, 1981, General Hygiene Test Methods and Explanations, Edited by Japan Pharmaceutical Association, Nanzando, P33, Introduction to Lipid Analysis, Yasuhiko Fujino, Academic Publishing Center, P100). In the experiment, a lipid peroxide aqueous solution obtained by emulsifying and dispersing the obtained lipid peroxide (linoleic acid hydroperoxide) was used.

  The above-described lipid peroxide aqueous solution (final concentration 1 mM) and glucose (final concentration 50 mM) were added to the cell suspension prepared in 4.1, respectively, and reacted at 37 ° C. for 3 hours with a horizontal shaker. After completion of the reaction, the reaction solution was centrifuged with a tabletop centrifuge, and unreacted lipid peroxide contained in the supernatant was measured. The method for measuring lipid peroxide was the same as in 4.3 above. The results are shown in FIG. From FIG. 3, it was confirmed that all three types of lactic acid strains have degradation characteristics for linoleic acid hydroperoxide, and in particular, the degradation ability of the TY-1572 strain is high.

5. First, 100 mM deoxyribose, 100 mM Fe ²⁺ -EDTA solution, 1% 2-thiobarbituric acid / sodium hydroxide solution and 2.8% trichloroacetic acid solution were prepared, respectively, as described in 4.2 above. Hydrogen peroxide (final concentration: 3.0 mM) and glucose (final concentration: 50 mM) were added to the cell suspension prepared in 4.1, respectively, followed by the deoxyribose (final concentration: 100 mM). Next, 50 μl of this test solution was placed in a 1.5 ml Eppendorf tube, 50 μl of Fe ²⁺ -EDTA was added, and reacted at 37 ° C. for 1 hour. After completion of the reaction, 500 μl each of thiobarbituric acid and trichloroacetic acid was added to the resulting reaction solution and boiled in a hot water bath. After boiling in a hot water bath, the test solutions derived from the three types of lactic acid bacteria all showed a yellow color. On the other hand, the control sample to which the same reagent was added except that the cell suspension was not added showed a red color after boiling in a hot water bath. From this, it was confirmed that all three types of lactic acid strains have a hydroxyl radical scavenging action.

6). Application
6.1 Production Example of Lactic Acid Bacteria Solution TY-1571 strain is inoculated into a medium composed of 97.5 parts by weight of water, 1 part by weight of glucose, 0.5 part by weight of soy peptide and 1 part by weight of yeast extract, and statically cultured at 30 ° C. for 16 hours. The cultured product was used as a lactic acid bacteria solution. The lactic acid bacteria liquid can be mixed with fruit juice, vegetable juice, soy milk, dairy products, cereals and the like.

6.2 Example of production of milk beverage 82.35 parts by weight of water, 0.3 parts by weight of pectin, 10.5 parts by weight of sugar, 5 parts by weight of fermented milk, 0.5 parts by weight of skim milk powder, 1.305 parts by weight of lactic acid bacteria solution, 0.04 parts by weight of lactic acid and 0.005 parts by weight of flavoring A milky drink was obtained by mixing. The lactic acid bacteria solution used was prepared in 6.1 above.

6.3 Example of lotion preparation 70.99 parts by weight of water, 5 parts by weight of glycerin, 5 parts by weight of solubilizer, 1 part by weight of surfactant, 15.0 parts by weight of ethanol, 3 parts by weight of lactic acid bacteria solution, 0.005 parts by weight of preservatives and 0.005 parts by weight of fragrance The lotion was mixed to produce a lotion. The lactic acid bacteria solution used was prepared in 6.1 above.

Claims (4)

Lactobacillus plantarum TY-1571 strain (NITE P-89) or TY-1572 strain (NITE P-90) or Pediococcus pentosaceus TY-1573 strain (NITE P-91) A culture obtained by culturing a microbial cell, and exhibiting degradation characteristics of at least one of cumene hydroperoxide or t-butyl hydroperoxide and linoleic acid hydroperoxide, and cells collected from the culture Or the solvent extract of this microbial cell.   A food and drink containing the culture according to claim 1, the cells collected from the culture, or a solvent extract of the cells.   A feed comprising the culture according to claim 1, the cells collected from the culture, or a solvent extract of the cells.   A cosmetic comprising the culture according to claim 1, the cells collected from the culture, or a solvent extract of the cells.

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