JP3993322B2 - Lactic acid bacteria growth promoter and use thereof - Google Patents
Lactic acid bacteria growth promoter and use thereof Download PDFInfo
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Description
【０００１】
【発明の属する技術分野】
本発明は、バターミルクを有効成分とする乳酸菌生育促進剤に関する。また、本発明は、バターミルクを添加して乳酸菌の生育促進効果を賦与した培地及びこの培地で乳酸菌を培養する方法に関する。さらに、本発明は、バターミルクを添加して乳酸菌の生育促進効果を賦与した発酵乳や乳酸菌飲料及びそれらを製造する方法に関する。
【０００２】
【従来の技術】
乳酸菌は、古来より、チーズ、ヨーグルト、発酵バター等の乳製品や発酵ソーセージ、発酵サラミ等の畜肉製品を製造する際にスターターとして使用されている微生物であり、最近では、パンのスターターや飼料用サイレージのスターターとしても利用されている。また、味噌、醤油、漬物等の熟成工程においても、乳酸菌は重要な役割を果していることが知られている。さらに、近年において、乳酸菌の有する種々の生理効果が明らかとなり、乳酸菌の菌体自体や乳酸菌の培養物等を健康食品や医薬品等の素材として利用するようになってきている。このように乳酸菌の利用は多岐にわたっており、乳酸菌の菌体や培養物等を簡便、かつ安価に製造することは極めて重要な課題となってきている。
【０００３】
しかし、従来より、乳酸菌を培養するに際しては、ブドウ糖や乳糖等の炭素源に酵母エキスや乳タンパク質分解物等を添加し、さらに、ビタミンや核酸類、アミノ酸類、無機塩類、肉抽出物、コーンスティープ等を添加した培地を使用する必要があり、乳酸菌の培養に使用する培地の調製は極めて煩雑であった。また、前記したように、種々の物質を培地に添加する必要があり、これらの物質が必ずしも安価でないということから、培地コストがかさむという問題もある。
【０００４】
また、乳酸菌を利用して発酵乳や乳酸菌飲料等の乳成分を原料とする製品を製造するに際して、従来より知られている乳酸菌の生育促進剤を使用すると、風味等が好ましくない製品ができるという問題があった。
【０００５】
【発明が解決しようする課題】
本発明者らは、予てより、乳酸菌の生育を促進する効果を有する物質を見出すべく、鋭意研究を進めていたところ、バターミルクに乳酸菌の生育を促進する効果があることを見出した。そして、乳酸菌の生育があまり良好ではない、ブドウ糖や乳糖等の炭素源に酵母エキスや乳タンパク質分解物等を添加して調製した合成培地に、バターミルクを添加することにより、この合成培地に乳酸菌の生育促進効果を賦与できることを見出し、本発明を完成するに至った。したがって、本発明は、バターミルクを有効成分とする乳酸菌生育促進剤を提供することを課題とする。また、本発明は、バターミルクを添加して乳酸菌の生育促進効果を賦与した培地及びこの培地で乳酸菌を培養する方法を提供することを課題とする。さらに、本発明は、バターミルクを添加して乳酸菌の生育促進効果を賦与した発酵乳や乳酸菌飲料及びそれらを製造する方法を提供することを課題とする。
【０００６】
【課題を解決するための手段】
本発明では、乳酸菌生育促進剤の有効成分として、バターミルクを使用する。本発明でいうバターミルクとは、牛乳からバターを製造する際に副生するバターミルクであり、このバターミルクを濃縮、乾燥して粉末としたバターミルク粉やこのバターミルク粉を水等に溶解して還元した還元バターミルクを含む。なお、バターミルク粉は市販されている。
【０００７】
【発明の実施の形態】
本発明の乳酸菌生育促進剤は、バターミルクや還元バターミルクを有効成分として使用する場合は液状であり、バターミルク粉を有効成分として使用する場合は粉末状である。
【０００８】
本発明のバターミルクを添加して乳酸菌の生育促進効果を賦与した培地は、従来より乳酸菌を培養する際に使用されているＭＲＳ培地やＬＢ培地等にバターミルクを添加したものであり、また、公知の合成培地等にバターミルクを添加したものである。そして、本発明のバターミルクを添加して乳酸菌の生育促進効果を賦与した培地は、種々の培地成分を配合した培地用組成物の形態で供与することもできる。これらの培地に乳酸菌を接種し、培養することにより、乳酸菌の生育を促進させることができる。なお、これらの培地に添加して乳酸菌の生育促進効果を賦与させるためには、固形換算で0.01〜 5.0重量％、好ましくは 0.1〜 0.5重量％となるようバターミルクを添加すれば良い。
【０００９】
本発明のバターミルクを添加して乳酸菌の生育促進効果を賦与した発酵乳又は乳酸菌飲料は、例えば、発酵乳や乳酸菌飲料を製造する際にバターミルクを添加した発酵ミックスを使用することにより製造することができる。また、通常の後発酵タイプの発酵乳のみならず、撹拌したり、液状化したり、さらに水や果汁等を添加する発酵乳や乳酸菌飲料にも、この技術を適用することができる。なお、発酵乳や乳酸菌飲料に乳酸菌の生育促進効果を賦与させるためには、同様に、固形換算で0.01〜 5.0重量％、好ましくは 0.1〜 0.5重量％となるようバターミルクを添加すれば良い。
【００１０】
次に実施例を示し、本発明をさらに詳しく説明する。
【００１１】
【実施例１】
表１に示した組成の合成培地１〜４を調製した。
【００１２】
【表１】
上記各合成培地の組成材料を水に溶解して 1 lとし、この合成培地１〜４を使用して乳酸菌を培養した。
【００１４】
まず、25ml容試験管に各合成培地10mlずつ分注し、 121℃で15分間滅菌して試験培地とした。一方、表２に示した組成のＭＲＳ培地に、各乳酸菌菌体の保存スラントから菌体を１白金耳とって懸濁し、37℃で16時間培養して、乳酸菌前培養物とした。
【００１５】
【表２】
この乳酸菌前培養物を遠心分離して上澄みを除去した後、生理食塩水10mlを加えて乳酸菌菌体を懸濁し、この操作を繰り返すことにより洗浄菌体を得た。そして、合成培地１〜４に、この洗浄菌体をそれぞれ５％接種して、37℃で16時間培養し、培養後、ＢＣＰ加プレート寒天培地を使用して、それぞれの乳酸菌の生菌数を求めた。その結果を表３に示す。
【００１７】
なお、この試験に供した乳酸菌菌株は次の３株である。
(1) ラクトバチルス・アシドフィルス(Lactobacillus acidophilus) SBT-2062 (FERM P-10730)
(2) ラクトバチルス・デルブルッキー・サブスピーシーズ・ブルガリクス(Lactobacillus delbrueckii subsp. bulgaricus) SBT-0167 (FERM P-9441)
(3) ストレプトコッカス・サリバリウス・サブスピーシーズ・サーモフィルス(Streptococcus salivarius subsp. thermophilus) SBT-1021A (FERM P-10658)
【００１８】
【表３】
これによると、合成培地に添加するバターミルクの量が増加すると共に乳酸菌の生菌数も増加する傾向にあった。
【００２０】
【実施例２】
表２に示した組成のＭＲＳ培地に0.5 重量％のバターミルク粉を添加し、 121℃で15分間滅菌した培地を調製した。この本発明培地及びＭＲＳ培地に、実施例１と同様に調製した乳酸菌前培養物の洗浄菌体を５％接種して、37℃で16時間培養し、培養後、ＢＣＰ加プレート寒天培地を使用して、それぞれの乳酸菌の生菌数を求めた。その結果を表５に示す。
【００２１】
【表５】
これによると、いずれの乳酸菌株においても、バターミルクを添加したＭＲＳ培地で培養することで、乳酸菌の培養に広く使用されている合成培地のＭＲＳ培地で培養するよりも、高い生菌数を得ることができることが判った。
【００２３】
【実施例３】
12％還元脱脂乳に 0.1重量％のバターミルク粉を添加し、95℃で10分間加熱殺菌した培地を調製した。この本発明培地及びバターミルク粉を添加していない通常の12％還元脱脂乳培地に、12％還元脱脂乳培地で培養した混合乳酸菌スターターを３％接種し、41℃で培養して、乳酸酸度が0.90％となるまでの所要時間とその時点での乳酸菌の生菌数を求めた。
【００２４】
なお、この試験に供した混合乳酸菌スターターは、次の３株を培養して混合したものである。
(1) ラクトバチルス・アシドフィルス(Lactobacillus acidophilus) SBT-2062 (FERM P-10730)
(2) ラクトバチルス・デルブルッキー・サブスピーシーズ・ブルガリクス(Lactobacillus delbrueckii subsp. bulgaricus) SBT-0167 (FERM P-9441)
(3) ストレプトコッカス・サリバリウス・サブスピーシーズ・サーモフィルス(Streptococcus salivarius subsp. thermophilus) SBT-1021A (FERM P-10658)
【００２５】
また、ラクトバチルス・アシドフィルス(Lactobacillus acidophilus)及びラクトバチルス・デルブルッキー・サブスピーシーズ・ブルガリクス(Lactobacillus delbrueckii subsp. bulgaricus) についてはＢＬ培地を用いて生菌数を測定し、ストレプトコッカス・サリバリウス・サブスピーシーズ・サーモフィルス(Streptococcus salivarius subsp. thermophilus) についてはＭ１７培地を用いて生菌数を測定した。
【００２６】
その結果、乳酸酸度が0.90％となるまでの所要時間は、本発明培地で５時間であり、12％還元脱脂乳培地で５時間20分であった。また、その時点での乳酸菌の生菌数は表６に示す通りである。
【００２７】
【表６】
これによると、いずれの乳酸菌株においても、バターミルクを添加した12％還元脱脂乳培地で培養することで、発酵乳や乳酸菌飲料等を製造する際に広く使用されている12％還元脱脂乳培地で培養するよりも高い生菌数を得ることができ、発酵に要する時間も短縮することができることが判った。
【００２９】
【実施例４】
12％還元脱脂乳に、10重量％の上白糖及び 0.1重量％のバターミルク粉を添加し、95℃で10分間加熱殺菌した発酵乳・乳酸菌飲料用発酵ミックスを調製した。この発酵ミックスに、12％還元脱脂乳培地で培養したラクトバチルス・アシドフィルス(Lactobacillus acidophilus) SBT-2062 (FERM P-10730)、ラクトバチルス・デルブルッキー・サブスピーシーズ・ブルガリクス(Lactobacillus delbrueckii subsp. bulgaricus) SBT-0167 (FERM P-9441)及びストレプトコッカス・サリバリウス・サブスピーシーズ・サーモフィルス(Streptococcus salivarius subsp. thermophilus) SBT-1021A (FERM P-10658)からなる混合乳酸菌スターターを３％接種し、41℃で乳酸酸度が0.90％となるまで培養して、後発酵タイプの発酵乳（本発明品）を製造した。また、対照として、バターミルク粉を添加していない発酵ミックスを使用した発酵乳（対照品）も製造した。
【００３０】
そして、これらの発酵乳について、乳酸酸度が0.90％となるまでの所要時間とその時点での乳酸菌の生菌数を求めた。なお、生菌数の測定については、実施例３と同様にして行った。その結果、乳酸酸度が0.90％となるまでの所要時間は、本発明品で４時間25分であり、対照品で４時間55分であった。また、その時点での乳酸菌の生菌数は表７に示す通りである。
【００３１】
【表７】
また、これらの発酵乳の風味及び組織について、熟練パネラー10名による官能評価を行った。なお、評価は、欠点がある（３点）、やや欠点がある（２点）、欠点がない（１点）の３段階で行い、その平均点で表した。その結果、風味及び組織の官能評価点は、本発明品で 1.7であり、対照品で 1.8であった。
【００３３】
これによると、いずれの乳酸菌株においても、バターミルクを添加した発酵ミックスを使用することで高い生菌数を得ることができ、発酵に要する時間も短縮できることが判った。また、製品の風味及び組織についても、何ら問題がないことが判った。
【００３４】
【発明の効果】
バターを製造する際に副生するバターミルクを乳酸菌生育促進剤の有効成分として、培地に添加して使用したり、発酵乳や乳酸菌飲料用発酵ミックスに添加して使用することにより、乳酸菌の生育を促進することができる。したがって、従来、乳酸菌を培養する際に培地として使用されていたＭＲＳ培地のように、複雑な組成の培地を調製する必要がなくなり、培地の調製が簡便になるという利点がある。また、発酵乳や乳酸菌飲料においては、風味や組織を損なわないという利点がある。なお、バターミルクは、バター製造の際に副生する物質であり、低価格であるので、安価に利用することができるという利点もある。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a lactic acid bacteria growth promoter containing buttermilk as an active ingredient. The present invention also relates to a medium to which buttermilk is added to impart growth promoting effects of lactic acid bacteria and a method for culturing lactic acid bacteria in this medium. Furthermore, this invention relates to the fermented milk and the lactic acid bacteria drink which added the butter milk and provided the growth promotion effect of lactic acid bacteria, and the method of manufacturing them.
[0002]
[Prior art]
Lactic acid bacteria are microorganisms that have been used as a starter since ancient times for producing dairy products such as cheese, yogurt and fermented butter, and livestock meat products such as fermented sausages and fermented salami. It is also used as a silage starter. It is also known that lactic acid bacteria play an important role in the aging process of miso, soy sauce, pickles and the like. Furthermore, in recent years, various physiological effects of lactic acid bacteria have been clarified, and bacterial bodies of lactic acid bacteria themselves or cultures of lactic acid bacteria have been used as raw materials for health foods and pharmaceuticals. Thus, the utilization of lactic acid bacteria is wide-ranging, and it has become an extremely important issue to easily and inexpensively produce lactic acid bacteria cells and cultures.
[0003]
However, conventionally, when cultivating lactic acid bacteria, yeast extracts and milk protein degradation products are added to carbon sources such as glucose and lactose, and vitamins, nucleic acids, amino acids, inorganic salts, meat extracts, corn, It was necessary to use a medium supplemented with steep or the like, and preparation of the medium used for culturing lactic acid bacteria was extremely complicated. In addition, as described above, it is necessary to add various substances to the culture medium. Since these substances are not necessarily inexpensive, there is a problem that the medium cost is increased.
[0004]
In addition, when producing products using lactic acid bacteria as a raw material for milk components such as fermented milk and lactic acid bacteria beverages, the use of conventionally known lactic acid bacteria growth promoters results in products with unfavorable flavor and the like. There was a problem.
[0005]
[Problems to be solved by the invention]
The inventors of the present invention have been conducting extensive research to find a substance having an effect of promoting the growth of lactic acid bacteria in advance, and found that buttermilk has an effect of promoting the growth of lactic acid bacteria. The growth of lactic acid bacteria is not so good, but by adding buttermilk to a synthetic medium prepared by adding yeast extract or milk protein degradation product to a carbon source such as glucose or lactose, lactic acid bacteria are added to this synthetic medium. It has been found that the growth promoting effect can be imparted, and the present invention has been completed. Therefore, this invention makes it a subject to provide the lactic-acid-bacteria growth promoter which uses buttermilk as an active ingredient. Moreover, this invention makes it a subject to provide the method which culture | cultivates lactic acid bacteria with this culture medium which added the butter milk and gave the growth promotion effect of lactic acid bacteria. Furthermore, this invention makes it a subject to provide the fermented milk and the lactic acid bacteria drink which added the butter milk, and gave the growth promotion effect of lactic acid bacteria, and the method of manufacturing them.
[0006]
[Means for Solving the Problems]
In the present invention, buttermilk is used as an active ingredient of the lactic acid bacteria growth promoter. Buttermilk as used in the present invention is buttermilk produced as a by-product when producing butter from milk. Buttermilk powder, which is concentrated by drying this buttermilk, is dissolved in water or the like. And reduced buttermilk. Buttermilk powder is commercially available.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
The lactic acid bacterium growth promoter of the present invention is liquid when using buttermilk or reduced buttermilk as an active ingredient, and is powdery when using buttermilk powder as an active ingredient.
[0008]
The medium to which the buttermilk of the present invention has been added to impart the effect of promoting the growth of lactic acid bacteria is one obtained by adding buttermilk to an MRS medium, LB medium or the like conventionally used for culturing lactic acid bacteria. Butter milk is added to a known synthetic medium or the like. And the culture medium which added the buttermilk of this invention and gave the growth promotion effect of lactic acid bacteria can also be provided with the form of the composition for culture media which mix | blended various culture-medium components. The growth of lactic acid bacteria can be promoted by inoculating and culturing these mediums with lactic acid bacteria. In addition, in order to add the growth promoting effect of lactic acid bacteria by adding to these media, butter milk may be added so that the solid content is 0.01 to 5.0% by weight, preferably 0.1 to 0.5% by weight.
[0009]
The fermented milk or lactic acid bacteria beverage to which the buttermilk of the present invention is added to impart the effect of promoting the growth of lactic acid bacteria is produced, for example, by using a fermentation mix to which buttermilk is added when producing fermented milk or lactic acid bacteria beverages. be able to. Moreover, this technique can be applied not only to normal post-fermentation type fermented milk, but also to fermented milk and lactic acid bacteria beverages that are stirred, liquefied, and further added with water, fruit juice, and the like. In addition, in order to impart the effect of promoting the growth of lactic acid bacteria to fermented milk and lactic acid bacteria beverages, similarly, butter milk may be added so as to be 0.01 to 5.0% by weight, preferably 0.1 to 0.5% by weight in terms of solids.
[0010]
EXAMPLES Next, an Example is shown and this invention is demonstrated in more detail.
[0011]
[Example 1]
Synthetic media 1 to 4 having the compositions shown in Table 1 were prepared.
[0012]
[Table 1]
The composition material of each of the above synthetic media was dissolved in water to make 1 l, and lactic acid bacteria were cultured using these synthetic media 1 to 4.
[0014]
First, 10 ml of each synthetic medium was dispensed into a 25 ml test tube and sterilized at 121 ° C. for 15 minutes to obtain a test medium. On the other hand, in the MRS medium having the composition shown in Table 2, the cells were suspended from a preservation slant of each lactic acid bacterium using 1 platinum loop and cultured at 37 ° C. for 16 hours to obtain a lactic acid bacterium preculture.
[0015]
[Table 2]
After centrifuging the lactic acid bacteria preculture and removing the supernatant, 10 ml of physiological saline was added to suspend the lactic acid bacteria, and this operation was repeated to obtain washed cells. Then, inoculate 5% each of these washed cells into synthetic media 1 to 4, and culture at 37 ° C. for 16 hours. After culturing, the number of viable bacteria of each lactic acid bacterium is determined using BCP-added plate agar medium. Asked. The results are shown in Table 3.
[0017]
The following three strains of lactic acid bacteria were used for this test.
(1) Lactobacillus acidophilus SBT-2062 (FERM P-10730)
(2) Lactobacillus del Burukki subsp. Bulgaricus (Lactobacillus delbrueckii subsp. Bulgaricus) SBT -0167 (FERM P-9441)
(3) Streptococcus salivarius subsp. Thermophilus (Streptococcus salivarius subsp. Thermophilus) SBT -1021A (FERM P-10658)
[0018]
[Table 3]
According to this, the amount of buttermilk added to the synthetic medium increased, and the number of living lactic acid bacteria tended to increase.
[0020]
[Example 2]
A 0.5% by weight buttermilk powder was added to the MRS medium having the composition shown in Table 2, and a medium sterilized at 121 ° C. for 15 minutes was prepared. The culture medium of the present invention and MRS medium were inoculated with 5% of washed bacterial cells of lactic acid bacteria preculture prepared in the same manner as in Example 1 and cultured at 37 ° C. for 16 hours. After incubation, BCP-added plate agar medium was used. Then, the viable count of each lactic acid bacterium was determined. The results are shown in Table 5.
[0021]
[Table 5]
According to this, in any lactic acid bacterial strain, culturing in MRS medium supplemented with buttermilk gives a higher viable cell count than cultivating in synthetic medium MRS medium widely used for lactic acid bacteria culture. It turns out that you can.
[0023]
[Example 3]
A medium was prepared by adding 0.1% by weight of buttermilk powder to 12% reduced skim milk and heat sterilizing at 95 ° C. for 10 minutes. 3% of the mixed lactic acid bacteria starter cultured in 12% reduced skim milk medium is inoculated into the normal 12% reduced skim milk medium to which the present invention medium and buttermilk powder are not added, and cultured at 41 ° C. The time required to reach 0.90% and the number of live lactic acid bacteria at that time were determined.
[0024]
In addition, the mixed lactic acid bacteria starter used for this test is obtained by culturing and mixing the following three strains.
(1) Lactobacillus acidophilus SBT-2062 (FERM P-10730)
(2) Lactobacillus del Burukki subsp. Bulgaricus (Lactobacillus delbrueckii subsp. Bulgaricus) SBT -0167 (FERM P-9441)
(3) Streptococcus salivarius subsp. Thermophilus (Streptococcus salivarius subsp. Thermophilus) SBT -1021A (FERM P-10658)
[0025]
For Lactobacillus acidophilus and Lactobacillus delbrueckii subsp. Bulgaricus, the viable cell count was measured using BL medium, and Streptococcus salivarius subsp. For Thermophilus (Streptococcus salivarius subsp. Thermophilus ), the viable cell count was measured using M17 medium.
[0026]
As a result, the time required for the lactic acid acidity to reach 0.90% was 5 hours in the medium of the present invention, and 5 hours and 20 minutes in the 12% reduced skim milk medium. In addition, the number of living lactic acid bacteria at that time is as shown in Table 6.
[0027]
[Table 6]
According to this, 12% reduced skim milk medium widely used in producing fermented milk, lactic acid bacteria beverages, etc. by culturing in 12% reduced skim milk medium supplemented with buttermilk in any lactic acid strain It was found that a higher viable cell count can be obtained than in the case of cultivating, and the time required for fermentation can be shortened.
[0029]
[Example 4]
To 12% reduced skim milk, 10% by weight of white sucrose and 0.1% by weight of buttermilk powder were added, and a fermented mix for fermented milk and lactic acid bacteria beverages was prepared by heat sterilization at 95 ° C for 10 minutes. Lactobacillus acidophilus SBT-2062 (FERM P-10730), Lactobacillus delbrueckii subspice bulgaricus (Lactobacillus delbrueckii subsp. Bulgaricus ) cultured in 12% reduced skim milk medium SBT-0167 (FERM P-9441 ) and Streptococcus salivarius subsp thermophilus (Streptococcus salivarius subsp. thermophilus) SBT -1021A was inoculated 3% mixed lactic acid bacteria starter consisting of (FERM P-10658), lactic acid at 41 ° C. By culturing until the acidity reached 0.90%, a post-fermentation type fermented milk (product of the present invention) was produced. In addition, as a control, fermented milk (control product) using a fermentation mix to which buttermilk powder was not added was also produced.
[0030]
And about these fermented milk, the time required until lactic acid acidity will be 0.90% and the number of live bacteria of the lactic acid bacteria in that time were calculated | required. The number of viable bacteria was measured in the same manner as in Example 3. As a result, the time required for the lactic acid acidity to reach 0.90% was 4 hours and 25 minutes for the product of the present invention, and 4 hours and 55 minutes for the control product. In addition, the number of living lactic acid bacteria at that time is as shown in Table 7.
[0031]
[Table 7]
In addition, sensory evaluation was performed on the flavor and structure of these fermented milk by 10 skilled panelists. In addition, evaluation was performed in three steps, with a defect (3 points), with a slight defect (2 points), and without a defect (1 point), and expressed as an average score. As a result, the sensory evaluation score of flavor and tissue was 1.7 for the product of the present invention and 1.8 for the control product.
[0033]
According to this, it was found that in any lactic acid bacterial strain, a high viable cell count can be obtained and the time required for fermentation can be shortened by using a fermentation mix to which buttermilk is added. It was also found that there was no problem with the flavor and structure of the product.
[0034]
【The invention's effect】
Growth of lactic acid bacteria by using butter milk by-produced when producing butter as an active ingredient of the lactic acid bacteria growth promoter, added to the medium, or added to fermented milk or fermentation mix for lactic acid bacteria beverages Can be promoted. Therefore, it is not necessary to prepare a medium having a complicated composition like the MRS medium conventionally used as a medium when cultivating lactic acid bacteria, and there is an advantage that the medium can be easily prepared. In addition, fermented milk and lactic acid bacteria beverages have the advantage that flavor and tissue are not impaired. Butter milk is a substance that is produced as a by-product during butter production, and is inexpensive, so that it can be used at low cost.
Claims (5)
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| JP27709798A JP3993322B2 (en) | 1998-09-30 | 1998-09-30 | Lactic acid bacteria growth promoter and use thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| JP27709798A JP3993322B2 (en) | 1998-09-30 | 1998-09-30 | Lactic acid bacteria growth promoter and use thereof |
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| KR100578395B1 (en) * | 2005-11-11 | 2006-05-10 | 주식회사 바이오리더스 | A killed lactic acid bacteria preparation with enhanced immunity and method for preparing the same |
| JP5702979B2 (en) * | 2010-09-30 | 2015-04-15 | 能美防災株式会社 | Control device for fire fighting system |
| MX2014001385A (en) * | 2011-08-04 | 2014-03-21 | Gervais Danone Sa | Composition comprising gellan gum, buttermilk and lactic acid bacteria process of making the same. |
| JP7309412B2 (en) | 2019-03-29 | 2023-07-18 | 株式会社ヤクルト本社 | Method for producing lactic acid fermented food |
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