JP4286160B2 - Fermented goat milk and method for producing the same - Google Patents
Fermented goat milk and method for producing the same Download PDFInfo
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- JP4286160B2 JP4286160B2 JP2004030892A JP2004030892A JP4286160B2 JP 4286160 B2 JP4286160 B2 JP 4286160B2 JP 2004030892 A JP2004030892 A JP 2004030892A JP 2004030892 A JP2004030892 A JP 2004030892A JP 4286160 B2 JP4286160 B2 JP 4286160B2
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- 235000020251 goat milk Nutrition 0.000 title claims description 83
- 238000004519 manufacturing process Methods 0.000 title claims description 26
- 241000894006 Bacteria Species 0.000 claims description 55
- 235000015140 cultured milk Nutrition 0.000 claims description 23
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 13
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 13
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- 241000186606 Lactobacillus gasseri Species 0.000 description 4
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- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000287781 Crassicarpon thermophilum Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000825964 Paenibacillus thermophilus Species 0.000 description 1
- 241000194024 Streptococcus salivarius Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 1
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Description
本発明は、醗酵時間が短縮できる、プロバイオティク乳酸菌を含む山羊乳醗酵乳及びその製造方法に関するものである。 The present invention relates to a fermented goat milk containing a probiotic lactic acid bacterium capable of shortening the fermentation time and a method for producing the same.
近年、健康管理への関心の高まりから、生きたまま腸に到達して腸内に留まり身体に有用な作用を発揮する乳酸菌（プロバイオティク乳酸菌と呼ばれる）を含むヨーグルト等の種々の醗酵乳が市販されており、これらの醗酵乳は一般に牛乳を原料として生産されている。 In recent years, due to growing interest in health care, various fermented milks such as yogurt containing lactic acid bacteria (called probiotic lactic acid bacteria) that reach the intestines alive and stay in the intestines and exhibit useful effects on the body These fermented milks are commercially available and are generally produced using milk as a raw material.
この種の醗酵乳は、一般に牛乳に醗酵を行わせるためのスターターと称される菌を混合することにより製造しており、スターターとしては、酸味や香り等の風味を向上させることができるが腸内では生育できない乳酸桿菌や乳酸球菌等と、ビフィズス菌やアシドフィルス菌等の腸内生育性乳酸菌（プロバイオティク系乳酸菌）とを混合したものが一般に用いられている。 This type of fermented milk is generally produced by mixing bacteria called starters for fermenting milk. As a starter, it can improve flavors such as acidity and aroma. A mixture of lactobacilli, lactic acid cocci, and the like that cannot grow inside, and intestinal lactic acid bacteria (probiotic lactic acid bacteria) such as bifidobacteria and acidophilus bacteria is generally used.
例えば、牛乳に必要に応じてバター等の油脂、ショ糖等の糖質その他従来配合剤として知られているものを配合してなるヨーグルトミックスに、高温菌で高酸産生能を有するラクトバチルス・ブルガリカス(Lactobacillus bulgaricus)（以下、Ｌ．ブルガリカスと称す）及びストレプトコッカス・サーモフィルス(Streptococcus salivarius subsp. thermophilus)（以下、Ｓ．サーモフィルスと称す）よりなる混合乳酸菌スターターを添加し、容器に充填し、醗酵させてヨーグルトを得る後醗酵型ヨーグルトの製造法がある（例えば、特許文献１参照）。
しかし、Ｓ．サーモフィルスやＬ．ブルガリカス等の通過菌は一般に比較的短い時間で醗酵が促進されて生菌数が増加することが知られているが、反面、ラクトバチルス・アシドフィルス(Lactobacillus acidophilus)（以下、Ｌ．アシドフィルスと称す）等の腸内乳酸菌は生菌数の増加が穏やかで通常では醗酵に２４時間程度以上の長い時間を要することが知られている。 However, S. Thermophilus and L. It is known that passage bacteria such as Bulgaricus generally promote fermentation in a relatively short time to increase the number of viable bacteria. It is known that intestinal lactic acid bacteria such as) have a moderate increase in the number of viable bacteria and usually require a long time of about 24 hours or more for fermentation.
このため、従来では特許文献１に示すように、Ｓ．サーモフィルスとＬ．ブルガリカスを混合した混合乳酸菌スターターを用いることにより醗酵を早め、これに腸内乳酸菌であるプロバイオティク系の乳酸菌を組み合わせることによって生産性を高めることが行われている。 For this reason, as shown in Patent Document 1, S.P. Thermophilus and L. Fermentation is accelerated by using a mixed lactic acid bacterium starter mixed with Bulgaricus, and productivity is increased by combining this with a probiotic lactic acid bacterium that is an intestinal lactic acid bacterium.
しかし、このような従来のヨーグルトの製造方法では、Ｓ．サーモフィルスとＬ．ブルガリカスによる醗酵の促進によってヨーグルト全体での生菌数は増加することになるが、Ｌ．アシドフィルスの生菌数は余り増加していないのが実情である。即ち、身体に有用な腸内乳酸菌であるＬ．アシドフィルスの生菌数が牛乳に添加された後に大幅に増加することが要求されるのに対し、実際にはＬ．アシドフィルスの生菌数は有効に増加していない。 However, in such a conventional method for producing yogurt, S.I. Thermophilus and L. Although the number of viable bacteria in the whole yogurt increases due to the promotion of fermentation by Bulgaricus, In fact, the number of living bacteria in Acidophilus has not increased much. That is, L. is an enteric lactic acid bacterium useful for the body. In fact, L. acidophilus viable counts are required to increase significantly after being added to milk, whereas in practice L. The number of living bacteria of acidophilus has not increased effectively.
このため、通常では、Ｌ．アシドフィルス等の腸内乳酸菌は別に培養することにより十分な生菌数を採集しておき、この生菌を多量に牛乳に添加し、更にスターター菌としてＳ．サーモフィルスとＬ．ブルガリカスを添加して、必要な生菌数を含んだヨーグルトを生産しているのが一般的である。 For this reason, L. Intestinal lactic acid bacteria such as Acidophilus are cultured separately to collect a sufficient number of viable bacteria, and a large amount of this live bacteria is added to milk. Thermophilus and L. It is common to add Bulgaricus to produce yogurt containing the necessary number of viable bacteria.
しかし、前記したようにＬ．アシドフィルスを別途培養して、生菌を採集することは時間とコストが掛かり、従って、ヨーグルトの製造コストが上昇するという問題がある。 However, as described above, L.P. It is time consuming and expensive to collect acidophilus by separately cultivating acidophilus, and thus there is a problem that the production cost of yogurt increases.
本発明は、原料に山羊乳を用いて醗酵時間を短縮することにより生産性を高めると同時にコストの低減も図れるようにしたＬ．アシドフィルス菌を含む山羊乳醗酵乳及びその製造方法を提供することを目的としてなしたものである。 In the present invention, goat milk is used as a raw material to shorten the fermentation time, thereby improving productivity and reducing cost. It aims at providing the goat milk fermented milk containing the Lactobacillus acidophilus, and its manufacturing method.
請求項１に記載の発明は、山羊乳にＬ．アシドフィルス菌JCM11047の培養液とサーモフィルス菌の培養液を同時に添加して山羊乳を醗酵させたことを特徴とする山羊乳醗酵乳、に係るものである。 In the invention according to claim 1, L. The present invention relates to a fermented goat milk characterized by fermenting goat milk by simultaneously adding a culture solution of Lactobacillus acidophilus JCM11047 and a culture solution of Thermophilus fungus.
請求項２に記載の発明は、山羊乳に添加するサーモフィルス菌の培養液の添加量をJCM11047菌の培養液の添加量より多くしたことを特徴とする請求項１に記載の山羊乳醗酵乳、に係るものである。 The invention according to claim 2 is characterized in that the addition amount of the culture solution of thermophilus added to the goat milk is larger than the addition amount of the culture solution of JCM11047. , Related to
請求項３に記載の発明は、山羊乳に添加するサーモフィルス菌の培養液の添加量に対してJCM11047菌の培養液の添加量を約半分としたことを特徴とする請求項１に記載の山羊乳醗酵乳、に係るものである。 The invention according to claim 3 is characterized in that the addition amount of the culture solution of JCM11047 is about half of the addition amount of the culture solution of Thermophilus added to goat milk. It relates to fermented milk from goat milk.
請求項４に記載の発明は、山羊乳にＬ．アシドフィルス菌JCM11047の培養液とサーモフィルス菌の培養液を同時に添加し、且つ窒素ガス雰囲気にて山羊乳を醗酵させたことを特徴とする山羊乳醗酵乳、に係るものである。
The invention according to
請求項５に記載の発明は、山羊乳に添加するサーモフィルス菌の培養液の添加量をJCM11047菌の培養液の添加量より多くしたことを特徴とする請求項４に記載の山羊乳醗酵乳、に係るものである。
The invention according to
請求項６に記載の発明は、山羊乳に添加するサーモフィルス菌の培養液の添加量に対してJCM11047菌の培養液の添加量を約半分としたことを特徴とする請求項４に記載の山羊乳醗酵乳、に係るものである。
The invention described in
請求項７に記載の発明は、山羊乳にＬ．アシドフィルス菌JCM11047の培養液とサーモフィルス菌の培養液を同時に添加して山羊乳を醗酵させることを特徴とする山羊乳醗酵乳の製造方法、に係るものである。
In the invention according to
請求項８に記載の発明は、山羊乳に添加するサーモフィルス菌の培養液の添加量をJCM11047菌の培養液の添加量より多くすることを特徴とする請求項７に記載の山羊乳醗酵乳の製造方法、に係るものである。
The invention according to
請求項９に記載の発明は、山羊乳に添加するサーモフィルス菌の培養液の添加量に対してJCM11047菌の培養液の添加量を約半分とすることを特徴とする請求項７に記載の山羊乳醗酵乳の製造方法、に係るものである。
The invention according to
請求項１０に記載の発明は、山羊乳にＬ．アシドフィルス菌JCM11047の培養液とサーモフィルス菌の培養液を同時に添加し、且つ窒素ガス雰囲気にて山羊乳を醗酵させることを特徴とする山羊乳醗酵乳の製造方法、に係るものである。
In the invention according to
請求項１１に記載の発明は、山羊乳に添加するサーモフィルス菌の培養液の添加量をJCM11047菌の培養液の添加量より多くすることを特徴とする請求項１０に記載の山羊乳醗酵乳の製造方法、に係るものである。
Invention of Claim 11 makes the addition amount of the culture solution of the thermophilus bacteria added to goat milk larger than the addition amount of the culture solution of JCM11047 bacteria, The goat milk fermented milk of
請求項１２に記載の発明は、山羊乳に添加するサーモフィルス菌の培養液の添加量に対してJCM11047菌の培養液の添加量を約半分とすることを特徴とする請求項１０に記載の山羊乳醗酵乳の製造方法、に係るものである。
The invention described in
本発明の山羊乳醗酵乳及びその製造方法によれば、山羊乳にJCM11047菌の培養液とサーモフィルス菌の培養液を同時に添加して醗酵させることにより、醗酵時間を短縮して生産性を大幅に高めることができ、よって山羊乳醗酵乳を低コストで生産できる効果がある。 According to the goat milk fermented milk of the present invention and the method for producing the same, the fermentation time is greatly shortened by adding fermentation medium of JCM11047 and culture medium of thermophilus to goat milk for fermentation. Therefore, there is an effect that goat milk fermented milk can be produced at low cost.
更に、山羊乳に対するサーモフィルス菌の培養液の添加量に対して、JCM11047菌の培養液の添加量を少なくして、例えばサーモフィルス菌の培養液の添加量の約半分の量のJCM11047菌の培養液を添加しても、山羊乳醗酵乳中のJCM11047菌の生菌数を有意に高めることができるので、山羊乳醗酵乳を安価に製造できる効果がある。 Furthermore, with respect to the addition amount of the thermophilus culture solution to goat milk, the addition amount of the culture solution of JCM11047 is reduced, for example, about half the addition amount of the culture solution of thermophilus Even if the culture solution is added, the viable count of JCM11047 bacteria in the goat's milk fermented milk can be significantly increased, so that the goat's milk fermented milk can be produced at low cost.
更に、山羊乳の醗酵時に、窒素ガス雰囲気を保持することにより供試菌の増殖が促進される効果がある。 Furthermore, there is an effect of promoting the growth of the test bacteria by maintaining a nitrogen gas atmosphere during the fermentation of goat milk.
以下、本発明の実施の形態を添付図面を参照して説明する。 Embodiments of the present invention will be described below with reference to the accompanying drawings.
本発明者らは、山羊乳を原料として、ヒト腸管由来のＬ．アシドフィルス（Lactobacillus acidophilus）生菌を１０7個／ｍｌ以上含むプロバイオティク系の醗酵乳を製造することを目標として、供試菌株の選抜と山羊乳中でのＬ．アシドフィルス乳酸菌の増殖促進法について検討した。尚、醗酵乳としてはヨーグルト以外に乳酸菌飲料等も包含するものである。 The present inventors use goat milk as a raw material for L. For the purpose of producing probiotic fermented milk containing 10 7 / ml or more of Lactobacillus acidophilus live bacteria, the selection of the test strain and L. The method for promoting the growth of Lactobacillus acidophilus was examined. In addition, as fermented milk, a lactic acid bacteria drink etc. are included besides yogurt.
ヒト腸管由来のＬ．アシドフィルスグループの乳酸菌は、プロバイオティクとしての効果が期待できる微生物の一つであるが、添加した菌の耐酸性あるいは胆汁酸耐性が弱い場合には、生菌の状態で腸管まで到達することができずプロバイオティク効果は期待できない。そこで耐酸性と胆汁酸耐性を指標としてまず供試菌株の選抜を行った。 L. derived from the human intestinal tract. Lactic acid bacteria of the Acidophilus group are one of the microorganisms that can be expected to have a probiotic effect. However, if the acid resistance or bile acid resistance of the added bacteria is weak, it can reach the intestinal tract in a live state. Probiotic effect cannot be expected. Therefore, the test strains were first selected using acid resistance and bile acid resistance as indices.
又、Ｌ．アシドフィルスグループの乳酸菌は一般に乳中での生育が緩慢だとされており、製品化には相当の時間とコストが必要となる。そこで、選抜した菌株の山羊乳での生育性を牛乳の場合と比較するとともに、窒素ガス置換によって増殖を促進させる試みについて試験した。 L. Lactic acid bacteria of the Acidophilus group are generally considered to grow slowly in milk, and considerable time and cost are required for commercialization. Therefore, the growth of the selected strains in goat milk was compared with that of cow milk, and an attempt was made to promote growth by nitrogen gas replacement.
（１）耐酸性、胆汁酸耐性の強い菌株の選択
まず、Ｌ．アシドフィルスグループに属する［表１］に示す公知の１１菌株（いずれもヒト腸管由来）について耐酸性と胆汁酸耐性について試験を実施し、供試菌株を選抜した。
(1) Selection of acid-resistant and bile acid-resistant strains The 11 known strains (all derived from the human intestinal tract) shown in [Table 1] belonging to the Acidophilus group were tested for acid resistance and bile acid resistance, and the test strains were selected.
［表１］
供試菌株
菌株名
Lactobacillus acidophilus JCM1028
JCM1034
JCM11132T
JCM11229
JCM11047
Lactobacillus gasseri JCM1025
JCM1130
JCM1131
JCM8788
JCM8789
JCM8790
JCM11657
[Table 1]
Test strain
Strain name
Lactobacillus acidophilus JCM1028
JCM1034
JCM11132 T
JCM11229
JCM11047
Lactobacillus gasseri JCM1025
JCM1130
JCM1131
JCM8788
JCM8789
JCM8790
JCM11657
耐酸性はｐＨ３．０のグリシン緩衝液に供試菌を添加し３７℃、２時間保持後の生菌数を調ベて生残率を調査した。 For acid resistance, a test bacterium was added to a glycine buffer solution having a pH of 3.0, and the survival rate was investigated by examining the number of viable bacteria after maintaining at 37 ° C. for 2 hours.
胆汁酸耐性は０．３％胆汁末添加ＭＲＳ培地に供試菌を接種し、無添加のＭＲＳ培地に接種した供試菌の経時的な生育状況（６５０ｎｍにおける濁度で判定）を基準に生育率を調査した。 Bile acid tolerance grows based on the time-dependent growth of the test bacteria inoculated on MRS medium supplemented with 0.3% bile powder and inoculated on MRS medium without additives (determined by turbidity at 650 nm). The rate was investigated.
図１に示す如く、供試菌株のうち、Ｌ．アシドフィルスではJCM1028、JCM1132T、JCM11047の菌株が、又、ラクトバチルス・ガセリ（Lactobacillus gasseri）（以下、Ｌ．ガセリと称す）ではJCM1130、JCM8790、JCM11657の菌株で耐酸性が確認された。特に、JCM8790とJCM11047は他に比較して耐性が高かった。 As shown in FIG. In Acidophilus, the strains JCM1028, JCM1132 T and JCM11047 were confirmed, and in Lactobacillus gasseri (hereinafter referred to as L. gasseri), the strains JCM1130, JCM8790 and JCM11657 were confirmed to have acid resistance. In particular, JCM8790 and JCM11047 were more resistant than others.
図２に示すように、供試菌のうち、Ｌ．アシドフィルスではJCM1034、JCM1132T、JCM1229、JCM11047の菌株で、又、Ｌ. ガセリではJCM11657の菌株で高い胆汁酸耐性が確認された。 As shown in FIG. Acidophilus showed high bile acid resistance in the strains JCM1034, JCM1132 T , JCM1229, and JCM11047, and in L. gasseri, the strain JCM11657.
上記両結果から、これ以降の実験に供試する菌株を、JCM11047株とJCM1132T株とした。 Based on the above results, the strains used for the subsequent experiments were designated as JCM11047 strain and JCM1132 T strain.
（２）牛乳と山羊乳における供試菌の生育状況
７５℃、１５分の条件で殺菌した牛乳及び山羊乳の各２００ｍｌに、JCM11047株とJCM1132T株をＭＲＳ培地で前培養した供試菌液を夫々５容量％接種し、３７℃培養時における増殖状況についてｐＨを指標に調査した。
(2) Growth of test bacteria in milk and goat milk Test bacteria solution in which JCM11047 strain and JCM1132 T strain were pre-cultured in MRS medium in 200 ml each of milk and goat milk sterilized at 75 ° C for 15 minutes Each was inoculated with 5% by volume, and the growth state at 37 ° C. was examined using pH as an index.
図３に示す如く、両菌株とも山羊乳に接種した場合の方が、牛乳に接種した場合に比してその増殖が良好であった。即ち、一般には、Ｌ．アシドフィルスグループの乳酸菌をヨーグルトスターターとして用いた場合には、培養に例えば２４時間以上の長時間を要するとされているのに対し、前記JCM11047株及びJCM1132T株の供試菌液を山羊乳に添加した場合では、何れも牛乳に添加した場合に対して醗酵時間が短縮される傾向を示しており、特にJCM11047株では２４時間以内に目標のｐＨ４．０〜４．４の酸生成を得ることができた。 As shown in FIG. 3, the growth of both strains was better when inoculated into goat milk than when inoculated into milk. That is, in general, L. When Acidophilus group lactic acid bacteria are used as a yogurt starter, it is said that the culture takes a long time, for example, more than 24 hours, whereas the test bacterial solutions of the JCM11047 strain and JCM1132 T strain are added to goat milk In these cases, the fermentation time tends to be shortened compared to the case of adding to milk. In particular, the JCM11047 strain can obtain the target acid production of pH 4.0 to 4.4 within 24 hours. did it.
次に、前記したJCM11047株と、従来からスターターとして使用されているＳ．サーモフィルス510株の添加による山羊乳中における酸生成状況について調査した。尚、以下の菌株は、何れも脱脂乳で２４時間培養した菌の培養液の形で添加される。 Next, the above-mentioned JCM11047 strain and S. cerevisiae conventionally used as a starter. The state of acid production in goat milk by addition of Thermophilus 510 strain was investigated. In addition, all the following strains are added in the form of a culture solution of bacteria cultured for 24 hours in skim milk.
即ち、図４に示す如く、Ｓ．サーモフィルス510株を３容量％で単独添加した場合と、JCM11047株を３容量％で単独添加した場合と、Ｓ．サーモフィルス510を２容量％添加に対してJCM11047株を１容量％添加した場合における山羊乳中における酸生成状況について調査した。 That is, as shown in FIG. C. thermophilus 510 was added alone at 3% by volume, JCM11047 was added alone at 3% by volume, and S. The state of acid production in goat milk in the case of adding 1% by volume of JCM11047 to 2% by volume of Thermophilus 510 was investigated.
図４に示す如く、Ｓ．サーモフィルス510株とJCM11047株を単独で添加した場合に比して、Ｓ．サーモフィルス510株とJCM11047株を２容量％：１容量％の割合で同時添加した場合の方が醗酵が促進されており、特にＳ．サーモフィルス510株とJCM11047株を同時添加した場合には１２時間前後の培養で目標とするｐＨ４．０〜４．４の酸生成を達成することができた。 As shown in FIG. Compared to the case where Thermophilus 510 and JCM11047 are added alone, S. Fermentation is promoted when Thermophilus 510 strain and JCM11047 strain are simultaneously added at a ratio of 2% by volume: 1% by volume. When the Thermophilus 510 strain and the JCM11047 strain were added simultaneously, the target acid production at pH 4.0 to 4.4 could be achieved by culturing for about 12 hours.
更に、前記Ｓ．サーモフィルス510株とJCM11047株との添加割合を変えた場合における山羊乳中におけるJCM11047株の生菌数の増減状況を調査した。即ち、図５に示す如く、Ｓ．サーモフィルス510株とJCM11047株を２容量％：１容量％の割合で添加した場合と、Ｓ．サーモフィルス510株とJCM11047株を２容量％：２容量％（同量）の割合で添加した場合における山羊乳中におけるJCM11047株の生菌数の増減状況を調査した。 Further, the S. The change in the number of viable bacteria of JCM11047 strain in goat milk when the addition ratio of Thermophilus 510 strain and JCM11047 strain was changed was investigated. That is, as shown in FIG. S. thermophilus 510 and JCM11047 were added in a ratio of 2% by volume: 1% by volume; The increase / decrease in the number of viable bacteria of JCM11047 strain in goat milk when Thermofilus 510 strain and JCM11047 strain were added at a ratio of 2% by volume: 2% by volume (same amount) was investigated.
図５から明らかなように、何れの場合も１６時間以上培養すると、JCM11047生菌数を目標値の１０7個／ｍｌよりも高い１０7.7個／ｍｌ以上を達成することができ、更に、Ｓ．サーモフィルス510株とJCM11047株を２容量％：１容量％の割合で添加した場合には、JCM11047生菌数が安定して増加している。 As is clear from FIG. 5, when cultured for 16 hours or longer in any case, the viable count of JCM11047 can be achieved at 10 7.7 cells / ml or higher, which is higher than the target value of 10 7 cells / ml. . When Thermophilus 510 strain and JCM11047 strain were added at a ratio of 2% by volume: 1% by volume, the viable count of JCM11047 increased stably.
従って、JCM11047株をＳ．サーモフィルス510株に対して少ない量、例えば半分の少量だけ添加しても、JCM11047生菌数を有意に増加できるので、高品質の山羊乳醗酵乳を低コストで生産することができる。 Therefore, the JCM11047 strain was designated as S. Even if only a small amount, for example, a small amount of half, is added to Thermophilus 510 strain, the viable count of JCM11047 can be significantly increased, so that high-quality goat milk fermented milk can be produced at low cost.
上記したようにJCM11047生菌数が有意に増加する醗酵促進効果は、原料としての山羊乳と、この山羊乳に前記JCM11047菌とＳ．サーモフィルス菌とを組み合わせて用いたことによる相乗効果によるものと推測される。 As described above, the fermentation-promoting effect that significantly increases the number of viable JCM11047 bacteria is goat milk as a raw material, and the JCM11047 fungus and S. cerevisiae in the goat milk. It is presumed to be due to a synergistic effect by using in combination with Thermophilus bacteria.
（３）窒素ガス置換による増殖に対する調査
更に、前記JCM11047株を接種した山羊乳（７５℃、１５分殺菌）にクリーベンチ内で直接除菌した窒素ガスを１分間吹き込み（１／ｍｉｎ）、その後上述と同様にして３７℃培養時の供試菌の増殖状況を調査した。
(3) Investigation for growth by nitrogen gas replacement Furthermore, nitrogen gas sterilized directly in the crevice was blown into goat milk (75 ° C., sterilized for 15 minutes) inoculated with the JCM11047 strain for 1 minute (1 / min), and then In the same manner as described above, the growth state of the test bacteria at 37 ° C. was investigated.
図６に示すように、窒素ガス置換による窒素ガス雰囲気で培養した２４時間後の生菌数を測定したところ、非置換の山羊乳に比してJCM11047株生菌数が大幅に増加することが確認された。 As shown in FIG. 6, when the number of viable cells after 24 hours of culturing in a nitrogen gas atmosphere by nitrogen gas replacement was measured, the viable cell count of JCM11047 strain was significantly increased compared to non-substituted goat milk. confirmed.
従って、山羊乳の醗酵時における供試菌の増殖促進に窒素置換が効果的であることが判明した。 Therefore, it was found that nitrogen substitution is effective in promoting the growth of the test bacteria during the fermentation of goat milk.
上記したように、ヒトの腸管内で生育性が良好と考えられ耐酸性及び胆汁酸耐性の高いJCM11047株と従来からスターターとして使用されているＳ．サーモフィルス510株を組み合わせて山羊乳に添加することにより、山羊乳中での乳酸菌の生育が牛乳より良好であり、更に窒素ガスで置換することによって、更に醗酵が促進されることが認められた。 As described above, the JCM11047 strain, which is considered to have good growth in the human intestinal tract and has high acid resistance and high bile acid resistance, is conventionally used as a starter. It was confirmed that the growth of lactic acid bacteria in goat milk was better than that of cow's milk by adding Thermophilus 510 strain in combination to goat's milk, and that fermentation was further promoted by substituting with nitrogen gas. .
なお、本発明の山羊乳醗酵乳及びその製造方法は、上記した実施の形態に限定されるものではなく、本発明の要旨を逸脱しない範囲内において種々変更を加え得ることは勿論である。 In addition, the goat milk fermented milk of this invention and its manufacturing method are not limited to above-described embodiment, Of course, it can add various changes within the range which does not deviate from the summary of this invention.
Claims (12)
The method for producing fermented goat milk according to claim 10, wherein the addition amount of the culture solution of JCM11047 is about half of the addition amount of the culture solution of Thermophilus added to the goat milk.
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