JP5186431B2 - 食品用抗カビ液の製造方法 - Google Patents
食品用抗カビ液の製造方法 Download PDFInfo
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- JP5186431B2 JP5186431B2 JP2009107595A JP2009107595A JP5186431B2 JP 5186431 B2 JP5186431 B2 JP 5186431B2 JP 2009107595 A JP2009107595 A JP 2009107595A JP 2009107595 A JP2009107595 A JP 2009107595A JP 5186431 B2 JP5186431 B2 JP 5186431B2
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- antifungal
- fermentation
- liquid
- lactic acid
- acid bacteria
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Description
sp:LAKE−2株」「Lactobacillus plantarum: LHo−2株」「Lactobacillus plantarum:KT−2株」である。
chrysogenum:NRIC1271株」「Aspergillus niger:NRIC1221株」を、図2に示した配合表の糸状菌胞子収集様培地(MEA培地)で、30℃、5〜7日間の培養を行い、胞子が肉眼で十分観察できる程度生育させる。
Claims (4)
- 抗カビ能を有するラクトバチルス・プランタラムを、溶存酸素量を高めた仕込液中で、好気条件の発酵処理を行って得た発酵液を、濃縮率を重量比で1/2〜1/6に濃縮したことを特徴とする食品用抗カビ液の製造方法。
- 培養液1Lに対して0.4L/分以上の通気量による通気発酵で発酵処理を行ってなる請求項1記載の食品用抗カビ液の製造方法。
- 振盪速度を200回/分以上の振盪発酵で発酵処理を行ってなる請求項1記載の食品用抗カビ液の製造方法。
- 発酵温度を20〜45℃の間で、発酵時間が12〜240時間の発酵処理を行ってなる請求項1乃至3記載の何れかの食品用抗カビ液の製造方法。
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JP2009107595A JP5186431B2 (ja) | 2009-04-27 | 2009-04-27 | 食品用抗カビ液の製造方法 |
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JP2009107595A JP5186431B2 (ja) | 2009-04-27 | 2009-04-27 | 食品用抗カビ液の製造方法 |
Publications (2)
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JP2010252713A JP2010252713A (ja) | 2010-11-11 |
JP5186431B2 true JP5186431B2 (ja) | 2013-04-17 |
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JP2009107595A Expired - Fee Related JP5186431B2 (ja) | 2009-04-27 | 2009-04-27 | 食品用抗カビ液の製造方法 |
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JP (1) | JP5186431B2 (ja) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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JP5921347B2 (ja) * | 2012-06-13 | 2016-05-24 | オリエンタル酵母工業株式会社 | ラクトバチルス・プランタラムの新菌株及びその用途 |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
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JP3277251B1 (ja) * | 2001-03-30 | 2002-04-22 | オリエンタル酵母工業株式会社 | 新規な乳酸菌及びそれを含む発酵風味液 |
JP4199685B2 (ja) * | 2004-03-04 | 2008-12-17 | 株式会社バイオバランス | 新規な乳酸菌 |
JP4182145B1 (ja) * | 2008-04-03 | 2008-11-19 | オリエンタル酵母工業株式会社 | ラクトバチルス・プランタラムの新菌株、並びに、それを含む飲食品、それを用いた製パン用種及び製パン法 |
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