JP5958985B1 - Lactic acid bacteria solution, fermented product production method, edible plant production method, lactic acid bacteria solution production method - Google Patents

Abstract

[Problem] To provide a cell activation method capable of improving the health of all living organisms, improving immunity and the like. A lactic acid bacterium solution obtained by blending a homo-type plant-derived lactic acid bacterium and a hetero-type plant-derived lactic acid bacterium and subjecting the mixture to lactic acid fermentation. Moreover, the manufacturing method of a lactic acid bacteria liquid provided with the mixing | blending step which mix | blends a homo-type plant origin lactic acid bacterium and a hetero type | mold plant origin lactic acid bacterium, and the lactic acid fermentation step which obtains a lactic acid bacteria liquid by lactic-acid-fermenting the said mixture. A lactic acid solution in which the number of viable bacteria derived from plants in the lactic acid solution is 107 cfu / g or more, and the pH is 3.5 to 4.0. [Selection] Figure 1

Description

The present invention relates to a lactic acid bacteria solution, a method for producing a fermented product, a method for producing an edible plant, and a method for producing a lactic acid bacteria solution.

  Conventionally, there are various techniques using lactic acid bacteria. Japanese Patent Application Laid-Open No. 2008-239553 (Patent Document 1) describes that immunity is activated by plant lactic acid bacteria. Japanese Unexamined Patent Publication No. 2009-1000067 (Patent Document 2) describes that lactic acid bacteria are introduced into vegetables and fruits.

JP 2008-239553 A JP 2009-1000067 A

  Currently, lactic acid bacteria used in foods are single strains, and there is a problem that only the functions of single strains can be expected.

Accordingly, the present invention has been made to solve the above-mentioned problems, and is a lactic acid bacteria solution capable of improving the health of all living organisms and improving immunity by cell activity, a method for producing a fermented product , and an edible plant. It aims at providing the manufacturing method of this , and the manufacturing method of a lactic acid bacteria liquid.

As a result of intensive studies, the present inventor has completed a novel lactic acid bacteria solution, a fermented product production method , an edible plant production method , and a lactic acid bacteria solution production method according to the present invention. That is, the lactic acid bacteria liquid according to the present invention is a homo type plant-derived lactic acid bacterium comprising at least two types of lactic acid bacteria, the lactic acid bacteria specified by the accession number FERM P-20747 and the lactic acid bacteria specified by the accession number FERM P-20750 , and lactic acid bacteria identified by accession number FERM P-20748, two kinds of lactic acid bacteria and lactic acid bacteria identified by accession number FERM P-20749 was blended with heterozygous plant-derived lactic acid bacteria including at least, the formulation, the formulation a is that lactic acid bacteria liquid obtained by lactic acid fermentation in a carbohydrate and protein which is a substrate of the plant-derived lactic acid bacteria of the object, the viable cell number of plant-derived lactic acid bacteria of the present lactic acid bacteria solution is at 10 7 ^cfu / g or more, pH of the lactic acid bacteria solution is characterized 3.5-4.0 der Rukoto.

Moreover, this lactic acid bacteria liquid is cooled or refrigerated within the range of -4 degreeC-4 degreeC, and is stably preserve | saved with a living microbe .

The lactic acid bacteria solution is used for any of foods of animals including humans, domestic animals, pets, marine products, food additives, additives for plant cultivation media, and additives for fermentation media. Moreover, in this invention, it is a manufacturing method of the fermented material manufactured by carrying out lactic acid fermentation using a lactic acid bacteria liquid as a starter. Further, in the present invention, there is provided a method for producing a fermented product produced by lactic acid fermentation using a lactic acid bacteria solution as a starter, wherein the fermented product is an animal food containing any one of humans, livestock, pets and marine products, food additive , Plant culture medium additives, and fermentation medium additives. Moreover, in this invention, it is a manufacturing method of the edible plant cultivated and manufactured using this lactic-acid-bacteria liquid as an additive of a culture medium, Comprising: The number of living bacteria of the plant-derived lactic acid bacteria in an edible plant is 10 < ³ > cfu. / G or more. In addition, the method for producing a lactic acid bacterium solution according to the present invention includes a lactic acid bacterium identified by accession number FERM P-20747 and a lactic acid bacterium derived from a homotype plant containing at least two kinds of lactic acid bacteria specified by accession number FERM P-20750, and A blending step of blending a lactic acid bacterium identified by accession number FERM P-20748 and a lactic acid bacterium derived from a hetero type plant containing at least two types of lactic acid bacteria identified by accession number FERM P-20749; And a lactic acid fermentation step for obtaining a lactic acid bacterial solution by lactic acid fermentation with carbohydrates and proteins that are substrates of plant-derived lactic acid bacteria of the above-mentioned composition, and the viable count of plant-derived lactic acid bacteria in this lactic acid bacterial solution is 10 ⁷ cfu / g not less than, pH of the lactic acid bacteria solution is characterized 3.5-4.0 der Rukoto.

  According to the present invention, it is possible to improve the health of all living organisms, improve immunity, and the like by cell activity.

It is the microscope picture of the homo-type plant origin lactic acid bacterium and hetero-type plant origin lactic acid bacterium which concern on this invention, and these lactic acid bacteria liquids obtained by mixing | blending and lactic acid fermentation. 6 is a photograph of the gastric ulcer state of rats in a control group, a killed bacterial group, and a live bacterial group in Test Example 4. Photograph of basil in control group and experimental group after germination in Test Example 9 (FIG. 3A) and photograph of basil in control group and experimental group after germination in Test Example 9 (FIG. 3B) And a photograph of lettuce in the control group and experimental group 7 days after germination in Test Example 10 (FIG. 3C). A photograph of the control group several weeks after germination in Test Example 11 and the experimental group of wrinkles (FIG. 4A), and a photo of the control group and the onion of the experimental group approximately one month after germination in Test Example 12 (FIG. 4B), It is.

  Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings to provide an understanding of the present invention. In addition, the following embodiment is an example which actualized this invention, Comprising: The thing of the character which limits the technical scope of this invention is not.

  The lactic acid bacteria liquid according to the present invention is characterized by being obtained by blending a homo-type plant-derived lactic acid bacterium and a hetero-type plant-derived lactic acid bacterium, and subjecting the mixture to lactic acid fermentation. Here, homo-type lactic acid bacteria mean lactic acid bacteria in which 100% of the metabolite by lactic acid fermentation is lactic acid (excluding carbon dioxide), and hetero-type lactic acid bacteria means that 50% or more of the metabolite by lactic acid fermentation is ( It means lactic acid bacteria that are lactic acid (excluding carbon dioxide) and other metabolites are organic acids other than lactic acid (for example, ethanol, acetic acid, formic acid, etc.). Plant-derived lactic acid bacteria (plant lactic acid bacteria, plant-based lactic acid bacteria) are microaerobic bacteria having heat resistance, salt resistance, and acid resistance, and are good bacteria that can improve the intestinal environment. On the other hand, animal-derived lactic acid bacteria (animal lactic acid bacteria, animal-based lactic acid bacteria) are anaerobic bacteria used for the production of cheese and yogurt, but have no heat resistance, salt resistance, and acid resistance, and include humans. Will be killed by gastric acid and cholic acid (bile), and the cell membrane will be damaged and destroyed when the ambient temperature reaches 41.9 ° C or higher. Plant-derived lactic acid bacteria are special bacteria in which animal-derived lactic acid bacteria survive in plant cells and are mutated from anaerobic bacteria to microaerobic bacteria.

  The inventor has been studying plant-derived lactic acid bacteria for many years, and has completed the present invention based on examples described later. That is, a lactic acid bacterium solution obtained by blending and fermenting a homo-type plant-derived lactic acid bacterium and a hetero-type plant-derived lactic acid bacterium does not die in the stomach and is viable up to the small intestine when ingested by animals. It was proved that it was carried as it was and had a probiotic effect. Specifically, the lactic acid bacteria liquid converts carbohydrates in the small intestine into lactic acid, prevents the carbohydrates from being absorbed into the small intestine, suppresses an increase in blood glucose level, for example, brings HbA1c to a normal range. Lead. Lactic acid bacteria liquid also breaks down proteins in the small intestine to produce peptides and amino acids that have blood pressure lowering effects and vascular function improving actions, reduce blood cholesterol, suppress the production of harmful substances in the small intestine, lymphocytes , Activation of cell activity / cell repair, anticancer effect (antitumor effect), hay fever, diarrhea, atopic dermatitis and other infectious diseases, and H. pylori reproduction. About the above-mentioned effect, the combination of homo-type plant-derived lactic acid bacteria and hetero-type plant-derived lactic acid bacteria complements each other's functional differences, and demonstrates the synergistic effect of multiple bacteria that cannot be obtained with a single bacterium. Inhibits the growth of common bacteria such as Escherichia coli, Salmonella, Staphylococcus aureus, etc., improves the intestinal environment, and improves immunity.

  The probiotic effect of the lactic acid bacteria solution is significantly different from the prebiotic effect of conventional animal-derived lactic acid bacteria. Conventional animal-derived lactic acid bacteria die in the stomach and do not reach the small intestine alive. Although animal-derived lactic acid bacteria may reach the large intestine from the small intestine as dead bacteria and exhibit a prebiotic effect, the probiotic effect of the above-mentioned live bacteria is more prominent.

  Here, there are no particular limitations on the homo-type plant-derived lactic acid bacteria and the hetero-type plant-derived lactic acid bacteria. For example, the homo-type plant-derived lactic acid bacteria include at least one type of lactic acid bacteria specified by the accession number FERM P-20750, and are hetero-type. Plant-derived lactic acid bacteria may include at least one kind of lactic acid bacteria specified by the accession number FERM P-20749. More preferably, the homo-type plant-derived lactic acid bacterium comprises at least two kinds of lactic acid bacteria specified by the accession number FERM P-20750 and the lactic acid bacterium specified by the accession number FERM P-20747, When at least two kinds of lactic acid bacteria specified by the accession number FERM P-20748 and lactic acid bacteria specified by the accession number FERM P-20748 are included, the effect of the present invention can be sufficiently exhibited. The plant-derived lactic acid bacterium of the above-mentioned accession number is Lactobacillus genus. As the plant-derived lactic acid bacteria, lactic acid bacteria lyophilized by an ordinary method or refrigerated lactic acid bacteria can be used.

  Moreover, there is no limitation in particular in the mixing | blending method of a homo type plant origin lactic acid bacterium and a hetero type plant origin lactic acid bacterium, The normal mixing method generally used can be employ | adopted. For example, based on the growth rate of homo-type plant-derived lactic acid bacteria and hetero-type plant-derived lactic acid bacteria, the amount of homo-type plant-derived lactic acid bacteria after lactic acid fermentation is equivalent to the amount of hetero-type plant-derived lactic acid bacteria after lactic acid fermentation Can be blended. In this case, the blending amount of plant-derived lactic acid bacteria having a high growth rate is reduced as compared with the blending amount of plant-derived lactic acid bacteria having a low growth rate. In addition, a large amount of specific plant-derived lactic acid bacteria may be blended in comparison with other plant-derived lactic acid bacteria so as to balance the whole. Homo-type plant-derived lactic acid bacteria and hetero-type plant-derived lactic acid bacteria should just be mix | blended with sufficient balance by the normal compounding method. As a result, homo-type plant-derived lactic acid bacteria and hetero-type plant-derived lactic acid bacteria exist in a well-balanced manner, fully functioning for each plant-derived lactic acid bacterium, and improving effective immunity regardless of the symptoms Can be planned.

Although not particularly limited to the number of viable plant-derived lactic acid bacteria contained in the lactic acid bacterium liquid, for ^example, preferable to be ^{10 7 cfu / g~10 8 cfu /} g, 10 7 cfu / g~10 9 cfu / g is more preferable, and 10 ⁷ cfu / g to 10 ¹² cfu / g is most preferable. In addition, the animal origin lactic acid bacteria contained in general cheese and yogurt are all anaerobic bacteria, and the number of viable bacteria is 10 ⁵ cfu / g to 10 ⁶ cfu / g. Above, it is within the range of spoilage bacteria. On the other hand, if the number of viable bacteria is 10 ⁷ cfu / g or more, it corresponds to fermentation. Therefore, in the lactic acid bacteria solution according to the present invention, by setting the viable cell count to 10 ⁷ cfu / g or more, it is possible to ensure probiotic effects in vivo by intending fermentation rather than spoilage. Become.

  When the homo-type plant-derived lactic acid bacteria and the hetero-type plant-derived lactic acid bacteria are blended, other bacteria may be added depending on the purpose. For example, Bacillus subtilis (Bacillus subtilis), fungi, enzyme bacteria and the like specified by the accession number FERM P-20888 may be appropriately added.

  Moreover, there is no limitation in particular in the method of carrying out the lactic acid fermentation of the said compound, For example, a normal culture method (lactic acid fermentation method) is utilized. Specifically, the mixture is introduced into a culture kettle, and sugars and proteins that are substrates of plant-derived lactic acid bacteria of the formulation are introduced, and the culture kettle is placed at a predetermined culture temperature (for example, 40 degrees). A predetermined culture time (for example, 24 hours to 36 hours) is maintained. The inoculation amount of the formulation with respect to the substrate may be small.

Here, the conditions of culture | cultivation temperature and culture | cultivation time are set to the conditions from which the pH of the lactic acid bacteria liquid after lactic acid fermentation will be 3.5-4.0, and the number of viable bacteria will be 10 ⁷ cfu / g or more, for example. By setting the pH of the lactic acid bacteria solution after lactic acid fermentation to a weak acidity of 3.5 to 4.0, it exerts biopreservation effects such as sterilization and sterilization by the lactic acid bacteria solution, and Escherichia coli, Salmonella, Staphylococcus aureus Etc. can be killed in about 24 hours. Moreover, when the pH of the lactic acid bacteria solution is 3.5 to 4.0, there is no stimulation of a strong acid such as acetic acid having a pH of 2.0 to 2.5, and a mellow taste can be obtained. Furthermore, when the viable cell count is 10 ⁷ cfu / g or more, as described above, the probiotic effect can be reliably obtained.

  The culture temperature is set, for example, within a range of 30 ° C. to 55 ° C., and the culture time is set, for example, within a range of 10 hours to 48 hours. Since the culture time is determined based on the integrated culture temperature after lactic acid fermentation, the culture time is set short when the culture temperature is high, and the culture time is set long when the culture temperature is low.

  Furthermore, when cultivating the above-mentioned compound with saccharides and proteins, it may be cultivated by directly contacting the saccharides and proteins, or the saccharides and proteins may be cooked and seasoned. May be cultured.

  There are no particular limitations on the carbohydrate that serves as the substrate. For example, small intestine-absorbing carbohydrates such as glucose, fructose, galactose, sucrose, maltose, and lactose, non-intestinal non-absorbing carbohydrates such as raffinose (oligosaccharides) and rare sugars, and sugar cane Examples thereof include sugar and sugar radish. Although there is no limitation in particular in the protein used as a substrate, For example, beans, such as a soybean, plant origin protein, meat, etc. can be mentioned. For example, soybean whole grain powder may be adopted as the protein. Thereby, soybean polyphenol (isoflavone) can be fully utilized. In addition to the carbohydrates and proteins of the substrate, other materials may be added. For example, leaf vegetables, root vegetables, and real vegetables such as tomatoes may be pulverized and the pulverized product may be added to the substrate. Moreover, you may employ | adopt the raw material which combines saccharide | sugar and protein as a substrate, for example, soymilk.

  There are no particular limitations on the addition ratio of carbohydrates and proteins, and for example, a normal addition ratio for lactic acid fermentation of plant-derived lactic acid bacteria may be employed. For example, the addition ratio of the saccharide to the total amount of the saccharide and protein substrates is preferably in the range of 1.0 w% to 20.0 w%. Soymilk alone can be a substrate.

  In lactic acid fermentation of the above-mentioned composition, lactic acid bacteria derived from a homo-type plant and lactic acid bacteria derived from a hetero-type plant simultaneously undergo lactic acid fermentation based on the substrate, so that the carbohydrate of the substrate is converted into lactic acid and other organic acids, and the protein of the substrate becomes It is converted into peptides and amino acids.

  The lactic acid bacteria liquid, which is a composition after lactic acid fermentation, can be stably stored as live bacteria by being cooled or refrigerated to a predetermined cooling temperature (for example, within a range of −4 ° C. to 4 ° C.). . Here, in a normal lactic acid bacteria liquid, when the cooling temperature is less than 0 ° C., water contained in the lactic acid bacteria liquid becomes needle-like crystals and kills the lactic acid bacteria. However, in the lactic acid bacteria liquid according to the present invention, it is derived from a hetero-type plant. Lactic acid bacteria produce organic acids other than lactic acid (such as ethanol), so that even if the freezing point of water falls and the cooling temperature becomes less than 0 ° C., needle-like crystals of water are not generated and freezing does not occur. Therefore, in the lactic acid bacteria solution according to the present invention, for example, even if it is refrigerated to -3 ° C to -4 ° C, it remains viable without freezing and can be stored after being cooled to a temperature just before freezing (chilled). ). In addition, when the substrate is seasoned, the lactic acid bacteria solution is aged by this cold storage and can have a mild taste. Seasoning can be appropriately changed in design within the range of preference.

  In addition, the lactic acid bacteria solution may be further grown and cultured as a starter (parent fungus). For example, when the initial lactic acid fermentation is a primary culture and the growth culture is a secondary culture, in the secondary culture, a lactic acid fermentation can be performed using a lactic acid bacteria solution as a starter to obtain a fermented product. For example, a substrate necessary for lactic acid fermentation is added to a lactic acid bacteria solution, and lactic acid fermentation is performed under the above-described culture conditions. Even in the secondary culture, the amount of the lactic acid bacteria solution may be small relative to the substrate, and other materials may be added to the substrate, which is the same as in the primary culture. For example, during secondary culture, the ratio of soy milk (substrate) to tomato (other ingredients) is set to 1: 9, and even if the total amount is 400 kg, only a small amount of lactic acid bacteria solution is added and mixed But it ’s okay. The fermented product after the secondary culture can be used in the same usage form as the lactic acid bacteria solution after the primary culture.

  Now, there are no particular limitations on the method of using the lactic acid bacteria solution. For example, animals including humans may ingest them as foods or may be used as food additives. When ingesting the lactic acid bacteria solution as it is, it may be processed into a medicine due to the effect of the probiotics described above. When using a lactic acid bacteria solution as a medicine, for example, a method by blood vessel injection or enema injection may be employed. Food additives include, for example, vegetable salad dressings, seafood tartar sauce, miso, soy sauce, rolls, sandwiches, etc. , Jelly, pudding, yogurt, soy milk, cheese, red beans, and the like. By actively using lactic acid bacteria solution in foods, health promotion, immunity improvement, beauty improvement, vitality improvement, etc. can be achieved.

  The amount of lactic acid bacteria solution intake is not particularly limited, but for humans, for example, it is preferably in the range of 20 cc to 300 cc per meal, and in the range of 20 cc to 60 cc per meal. More preferably. The number of times of ingestion is not particularly limited. For example, it is preferable to continuously ingest the lactic acid bacteria solution four times a day at three meals in the morning, noon, and evening and once before going to bed. The effect of the present invention can be obtained by continuously performing such ingestion for an intake period of at least one month. The intake period may be appropriately designed according to the physical condition of the user, such as 1 month, 3 months, 6 months, 1 year, etc. Ingestion of the lactic acid bacterium solution according to the present invention has an advantage that, unlike pharmaceutical products, even if the intake is large, it is simply excreted and does not remain in the body and has no side effects. In the case of non-human animals and fishery products, the intake amount, the number of intakes, and the intake period are appropriately designed according to the type of body weight and the like.

  Alternatively, the lactic acid bacteria solution may be freeze-dried (freeze-dried) so that the homo-type plant-derived lactic acid bacteria and the hetero-type plant-derived lactic acid bacteria are powdered in a live state. Here, freeze-drying means, for example, making a frozen lactic acid bacteria solution into a vacuum state and sublimating moisture in the lactic acid bacteria solution to make it dry. Thereby, it becomes possible to store stably for a long time (two years or more) compared with the liquid lactic acid bacteria solution.

  The lactic acid bacteria solution can be used, for example, as an additive for animal feed. Specifically, an animal feed is impregnated with a lactic acid bacteria solution, a paste-processed lactic acid bacteria solution is mixed with the feed, or a powder obtained by freeze-drying the lactic acid bacteria solution is mixed with the feed. In addition, the lactic acid bacteria solution may be mixed in the drinking water of the feed and ingested.

  Here, there is no particular limitation on the concentration of the lactic acid bacteria solution added to the feed, but for example, the more the lactic acid bacteria solution is added, the more the effect does not appear. I can do it. Therefore, the addition concentration of the lactic acid bacteria solution is preferably in the range of 0.1 wt% to 10.0 wt% with respect to the total feed from the cost aspect.

  Here, examples of the animal include domestic animals such as cows, pigs, and chickens, pet animals and marine products. When a livestock feed containing a lactic acid bacteria solution is continuously given to a domestic animal for a predetermined period (for example, within a range of 1 to 6 months), a plant-derived lactic acid bacterium with a good blending balance is introduced into the intestine of the livestock. It is possible to promote livestock health and promote growth.

  Specifically, the milking amount of a dairy cow continuously fed with a feed containing a lactic acid bacteria solution can be increased as compared with the milking amount of a dairy cow given a normal feed without a lactic acid bacteria solution. Moreover, the meat quality of the beef cattle fed with the feed containing the lactic acid bacteria solution can be improved compared to the meat quality of the beef cattle fed with the normal feed without the lactic acid bacteria solution. Furthermore, the mortality rate of the piglet which continuously fed the feed containing the lactic acid bacteria solution can be reduced as compared with the mortality rate of the piglet given the normal feed without the lactic acid bacteria solution. And the egg-laying period of the egg-laying hen which continuously fed the feed containing the lactic acid bacteria liquid can be extended compared with the egg-laying period of the egg-laying hen given the normal feed without the lactic acid bacteria liquid. Moreover, the meat quality of meat chickens that have been continuously fed with a feed containing lactic acid bacteria liquid can be improved compared to the meat quality of meat chickens that have been fed with a normal feed without lactic acid bacteria liquid. Moreover, in the livestock to which the feed containing the lactic acid bacteria solution has been continuously given, the odor of the excrement is greatly reduced, and the sanitary environment is improved. These are considered to be the effect of improving the immunity of livestock by lactic acid bacteria solution. The lactic acid bacteria solution according to the present invention is not only added to livestock feed, but can be further sprayed onto livestock farms to further improve the sanitary environment of livestock using the probiotic effect. . The same applies to pet animals.

  In addition, when a fishery product such as seafood, shellfish, etc. is continuously fed with a feed containing lactic acid bacteria liquid for a predetermined period, plant-derived lactic acid bacteria with a well-balanced formulation are introduced into the intestines of the fishery product, so that the health of the fishery product is promoted. In addition to promoting growth, it is possible to exert the effect of delaying the internal decay of the fishery products that have been landed. In particular, by supplying feed containing lactic acid bacteria liquid to the aquarium in aquaculture and animal husbandry, or by mixing lactic acid bacteria liquid in the breeding water, plant-derived lactic acid bacteria with a well-balanced balance will decompose ammonia caused by seafood excrement , Improve water quality and improve the hygienic environment in the aquarium. Specifically, the growth rate of shrimp continuously fed with a feed containing lactic acid bacteria liquid can be increased compared to the growth rate of shrimp fed with a normal feed without lactic acid bacteria liquid. The same applies to oysters.

  In addition, the lactic acid bacteria solution can be used, for example, as an additive for a plant cultivation medium. Specifically, in the case of soil cultivation, the soil is impregnated with the lactic acid bacteria solution as it is, the lactic acid bacteria solution processed into a paste is kneaded and dispersed in the soil, or the powder obtained by freeze-drying the lactic acid bacteria solution is mixed with the feed. Or In the case of sandy (sand) cultivation, it is the same as soil cultivation. In the case of hydroponics, a lactic acid bacteria solution is added to the culture solution. Although there is no limitation in particular in the addition density | concentration of the lactic acid bacteria liquid added to a culture medium, For example, it is preferable in the range of 0.001 wt%-10.0000 wt% with respect to all the culture media, and 0.01 wt%-5.00 wt% More preferably within the range.

  Here, examples of the plant include edible plants and ornamental plants. Edible plants include, for example, basil, lettuce, parsley, spinach, strawberries, seri, Dutch pepper (watercress), chard, swiss chard, broccoli, cabbage radish, leek, chrysanthemum, gentian, green grass, onion, mizuna, green field Examples include fruits and vegetables such as lettuce, Japanese mustard spinach, mild leaf (leaf lettuce), arugula, tomatoes and peppers. For example, when cultivated by adding a lactic acid bacteria solution to a plant culture medium (soil, sand, culture solution, etc.), it is possible to promote the growth of the plant, improve the sanitary environment, introduce lactic acid bacteria, and the like.

  Specifically, the growth rate of a plant growing in a medium containing lactic acid bacteria liquid can be increased as compared with the growth rate of a plant growing in a normal medium without lactic acid bacteria liquid. Examples of plant parts to be grown include rhizomes, stems, leaves, flowers, berries, roots, and the like. In addition, by spraying the lactic acid bacteria solution on the medium and the plant, it is possible to obtain the bactericidal effect of pathogenic bacteria such as Escherichia coli, Salmonella, Staphylococcus aureus, and the repellent effect of pests on the plant.

  Furthermore, when a plant is cultivated using a lactic acid bacteria solution, plant-derived lactic acid bacteria with a good blending balance can be introduced into the plant. Usually, plant conduits do not physically pass E. coli size (about 4 μm), but homo-type plant-derived lactic acid bacteria and hetero-type plant-derived lactic acid bacteria are gonococcus as shown in FIG. Since the dimension in the direction is 0.5 μm to 3.0 μm, the tip is 0.01 μm, and it is sharp, it has a shape that can be easily introduced into a plant conduit as compared with a normal fungus. Therefore, the homo-type plant-derived lactic acid bacteria and the hetero-type plant-derived lactic acid bacteria in the lactic acid bacteria liquid mixed in the medium pass through the plant conduits in the state of viable bacteria, move the stem from the rhizome, and enter the inside of the leaf / stem. Stay and accumulate. Thereby, the plant which accumulated the plant origin lactic acid bacteria inside can be cultivated.

  Plants introduced with plant-derived lactic acid bacteria having a good blending balance can be used as food for animals including humans and have a mild taste. That is, plants usually produce polyphenols in order to protect themselves from ultraviolet rays, but this polyphenol causes astringency, bitterness, taste, blue odor and the like peculiar to plants. Therefore, when plant-derived lactic acid bacteria with a good blending balance are introduced into plants, the amino acids contained in the cell membranes of these plant-derived lactic acid bacteria lose their unique taste and bring out a mild taste. In addition, even if plant-derived lactic acid bacteria are introduced into a plant, the plant does not have protein or carbohydrate, so that these plant-derived lactic acid bacteria do not undergo lactic acid fermentation. That is, lactic acid is not introduced into a plant into which a plant-derived lactic acid bacterium has been introduced (detection limit 0.01 g / 100 g or less), so that the acidity peculiar to lactic acid does not occur. In addition, after plants are harvested, they are usually affected by spoilage bacteria, but when plant-derived lactic acid bacteria with a good blending balance are introduced, these biopreservation effects work and prevent the entry of spoilage bacteria. Can be sterilized to maintain the freshness of the plant.

In addition, although there is no limitation in particular in the viable count of the plant origin lactic acid bacteria in an edible plant, it is preferable in it being 10 < ³ > cfu / g or more, for example. Thereby, when an animal including a human ingests an edible plant, the plant-derived lactic acid bacteria of the edible plant can be sufficiently ingested to obtain a probiotic effect.

  Moreover, lactic acid bacteria liquid can be utilized as an additive of a fermentation medium, for example. Specifically, a lactic acid bacterium solution is added or mixed in a fermentation medium for fermenting food, and the food is added and fermented therein. Here, the food may be food that becomes pickles such as eggplant and cucumber, or may be an edible plant into which plant-derived lactic acid bacteria have already been introduced as described above. Fermentation includes lactic acid fermentation, and the lactic acid bacteria solution may be used as a part of a fermentation raw material for cheese or yogurt. The fermentation method is appropriately changed depending on the type of food. For example, a substrate (sugar and protein) and a lactic acid bacteria solution are added to the fermentation medium, and a predetermined fermentation temperature such as 40 ° C. and the like for 10 hours to 36 hours, etc. in consideration of the culture conditions of the lactic acid bacteria solution described above. By fermenting during the fermentation period, a delicious fermented food is produced. The fermentation medium may employ okara, which can effectively use proteins such as soybeans.

Here, by fermenting an edible plant into which a plant-derived lactic acid bacterium has been introduced with a lactic acid bacterium solution, the number of viable bacteria of the plant-derived lactic acid bacterium is remarkably increased. Become. The viable count of plant-derived lactic acid bacteria in the fermented food is, for example, 10 ⁸ cfu / g or more.

  Hereinafter, the present invention will be specifically described with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

Example 1
Homo-type plant-derived lactic acid bacteria employ two types of lactic acid bacteria specified by accession number FERM P-20747 and lactic acid bacteria specified by accession number FERM P-20750. Two types, lactic acid bacteria specified by -20748 and lactic acid bacteria specified by accession number FERM P-20749, were employed. As shown in FIG. 1, homo-type plant-derived lactic acid bacteria and hetero-type plant-derived lactic acid bacteria are mixed in a well-balanced manner by an ordinary blending method, and the blended blend is placed in a commercially available culture kettle, and ordinary substrates (proteins and sugars are added). Quality) was added and cultured at a culture temperature of 40 ° C. for a culture time of 24 hours, followed by lactic acid fermentation. After confirming that the pH of the lactic acid bacteria solution after lactic acid fermentation was 4.0 and the viable cell count was 10 ⁷ cfu / g or more, it was designated as the lactic acid bacteria solution of Example 1.

(Test Example 1)
A type II diabetic patient whose HbA1c is 8.6% takes a predetermined amount (for example, 30 cc) of the lactic acid bacteria solution in Example 1 four times a day at meals in the morning, noon, and evening and before going to bed. Continued for 6 months. As a result, HbA1c decreased from 8.6% to 5.8%, and diabetes was improved. The normal range of HbA1c is 4.3% to 5.6%.

(Test Example 2)
3 to take a predetermined amount (for example, 20 cc) of the lactic acid bacteria solution in Example 1 to a patient with pancreatic cancer whose CA19-9 is 2911.6H four times a day at meals in the morning, noon, and evening and before going to bed. Continued for months. As a result, CA19-9 became 1200.0H or less, and it was confirmed that the growth and metastasis of pancreatic cancer were stopped and the improvement was being improved.

(Example 2)
In the method for producing the lactic acid bacteria solution of Example 1, a lactic acid bacteria solution was produced by the same production method except that the culture temperature was 30 ° C. and the culture time was 36 hours to 48 hours. After the production, it was confirmed that the pH of the lactic acid bacteria solution was 4.0 and the viable cell count was 10 ⁷ cfu / g or more, and this was used as the lactic acid bacteria solution of Example 2.

(Test Example 3)
For patients with rectal cancer and uterine / ovarian cancer, after excision of the anterior rectum, uterus / ovary, four times a day at the morning, noon, evening meal and before going to bed, a predetermined amount of lactic acid bacteria solution in Example 2 (for example, 60 cc) ingestion continued for 3 months. As a result, at the examination after 3 months, there was no local recurrence of rectal cancer, lymph nodes in the pelvis and inferior mesenteric artery were reduced, and lymph node metastases almost disappeared.

Example 3
In the method for producing a lactic acid bacterium solution of Example 1, a lactic acid bacterium solution was produced by the same production method except that the culture temperature was 55 ° C. and the culture time was 10 hours. After the production, it was confirmed that the pH of the lactic acid bacterium solution was 3.5 and the viable cell count was 10 ⁷ cfu / g or more, and this was used as the lactic acid bacterium solution of Example 3.

(Test Example 4)
A live lactic acid bacterium solution using the lactic acid bacterium solution in Example 3 as it was and a lactic acid bacterium solution in which the plant-derived lactic acid bacterium was killed by heating the lactic acid bacterium solution in Example 3 at 60 degrees or more were prepared. Four rats with gastric ulcer were continuously ingested with a sample supplemented with 2% lactic acid bacteria solution in Example 3 for 2 weeks, and then the state of gastric ulcer was confirmed. A rat fed with a feed without lactic acid bacteria was used as a control group, a rat fed with a lactic acid bacteria feed containing killed plant-derived lactic acid bacteria was used as a dead fungus, and a lactic acid bacteria liquid feed containing plant-derived lactic acid bacteria as live bacteria. The ingested rat was used as a viable cell group. As a result, as shown in FIG. 2, in the control group, the symptoms of gastric ulcer were confirmed in all rats, but in the dead bacteria group, the expression of gastric ulcer was somewhat suppressed, and in the live bacteria group, the expression of gastric ulcer was observed. Was not seen.

(Test Example 5)
The dairy cow was continuously ingested for several weeks with a feed supplemented with 5.0 w% of the lactic acid bacteria solution in Example 1. As a result, the milking amount of the dairy cow increased by 25% to 30% as compared with the milking amount of the dairy cow that had been fed the feed containing no lactic acid bacteria solution.

(Test Example 6)
The beef cattle was continuously ingested for several weeks with a feed supplemented with 10.0 wt% of the lactic acid bacteria solution in Example 2. As a result, the beef quality grade of the beef was improved to “5” compared to the beef quality grade “4” of beef cattle that had been fed feed without the addition of lactic acid bacteria solution.

(Test Example 7)
Piglets develop diarrhea and pneumonia due to the weakness of the gastrointestinal tract due to changes in feeding during the weaning period. The piglet was continuously ingested for 6 months with a feed supplemented with 1.0 wt% of the lactic acid bacteria solution in Example 3. As a result, piglet deaths due to gastrointestinal fragility were eliminated.

Example 4
In the method for producing a lactic acid bacterium solution of Example 1, a lactic acid bacterium solution was produced by the same production method except that other lactic acid bacteria (animal-derived lactic acid bacteria) were added. After the production, it was confirmed that the pH of the lactic acid bacteria solution was 3.5 and the viable cell count was 10 ⁷ cfu / g or more, and this was used as the lactic acid bacteria solution of Example 4.

(Test Example 8)
The egg-laying hen was ingested continuously for several weeks with the lactic acid bacteria solution added in Example 4. As a result, the egg-laying period of the egg-laying hen was extended by an average of 30% compared to the egg-laying period of the egg-laying hen ingesting the feed without the lactic acid bacteria solution added.

(Test Example 9)
Basil was planted in the soil to which 0.001 wt% of the lactic acid bacteria solution in Example 1 was added, water was intermittently supplied by spraying, and cultivated for about 2 months from germination. Basil cultivated in soil without lactic acid bacteria liquid was used as a control group, and basil cultivated in soil added with lactic acid bacteria liquid was used as an experimental group. As a result, as shown in FIG. 3A, it was found that about 1 month after germination, the basil in the experimental group grew more than the basil in the control group. Further, as shown in FIG. 3B, it was found that about 2 months after germination, the basil in the experimental group grew about 30% or more faster than the basil in the control group. According to the analysis by the Japan Food Analysis Center, the viable count of plant-derived lactic acid bacteria in the basil in the experimental area was 1.2 × 10 ⁵ cfu / g. When it was eaten, the unique taste of the plant disappeared and the taste was mellow.

(Test Example 10)
Lettuce was planted in the soil to which the lactic acid bacteria solution in Example 2 was added at an addition concentration of 0.03 w%, water was intermittently supplied by spraying, and cultivated for 7 days from germination. Lettuce cultivated in soil without lactic acid bacteria solution was used as a control group, and lettuce cultivated in soil added with lactic acid bacteria solution was used as an experimental group. As a result, as shown in FIG. 3C, it was found that the lettuce in the experimental group grew about 25% or more faster than the lettuce in the control group seven days after germination. According to the analysis by the Japan Food Analysis Center, the number of plant-derived lactic acid bacteria in the lettuce in the experimental area was 1.1 × 10 ⁶ cfu / g. When it was eaten, the unique taste of the plant disappeared and the taste was mellow.

(Test Example 11)
A cocoon was planted in the soil to which 10% by weight of the lactic acid bacteria solution in Example 3 was added, water was intermittently supplied by spraying, and cultivated for several weeks after germination. A cocoon cultivated in soil without the lactic acid bacteria solution was used as a control group, and a cocoon cultivated in the soil added with the lactic acid bacteria solution was used as an experimental group. As a result, as shown in FIG. 4A, it was found that after several weeks from germination, the wrinkles in the experimental group grew about 40% or more faster than the wrinkles in the control group. According to the analysis by the Japan Food Analysis Center, the viable cell count of plant-derived lactic acid bacteria in the cage of the experimental area was 1.8 × 10 ³ cfu / g. Eating it had a mild taste.

(Test Example 12)
Onions were planted in the culture solution added with 5 wt% of the lactic acid bacteria solution in Example 4 for hydroponics, and the cultivation was continued for about 1 month. Onions cultivated in a culture solution without lactic acid bacteria solution were used as a control group, and onions cultivated in a culture solution added with lactic acid bacteria solution were used as experimental groups. As a result, as shown in FIG. 4B, it was found that after about one month, the onion in the experimental group grew about 30% or more faster than the onion in the control group. According to the analysis by the Japan Food Analysis Center, the viable count of plant-derived lactic acid bacteria in the onion in the experimental area was 2.7 × 10 ³ cfu / g. Eating it had a mild taste.

(Example 5)
In the method for producing a lactic acid bacterium solution of Example 1, the same except that a small amount of Bacillus subtilis specified by the accession number FERM P-20888 was further added to the homo-type plant-derived lactic acid bacterium and the hetero-type plant-derived lactic acid bacterium. The lactic acid bacteria solution produced by the production method was used as the lactic acid bacteria solution of Example 5.

(Test Example 13)
The aquatic shrimp were continuously ingested for several weeks with a feed supplemented with 2 wt% of the lactic acid bacteria solution in Example 5. As a result, the growth rate of the shrimp grew about 25% or more faster than the growth rate of the shrimp in which the lactic acid bacteria solution was ingesting the additive-free feed, and the harvest rate of the shrimp was 90%. In normal shrimp farming, it is 50% to 70%. Eating it was delicious.

(Test Example 14)
A small amount of the lactic acid bacteria solution in Example 1 was inoculated into a product with a total ratio of 400 kg of soymilk (substrate) and tomato (other materials) of 1: 9, and lactic acid fermentation was performed using the lactic acid bacteria solution as a starter. Going to get a fermented product. The volume of the fermented product increased several times as much as the substrate, and it was delicious when eaten.

(Test Example 15)
Okara was inoculated with a small amount of the lactic acid bacteria solution in Example 2, and lactic acid fermentation was performed using the lactic acid bacteria solution as a starter to obtain a fermented product. Eating it was delicious.

  Thus, it is clear that the lactic acid bacteria solution according to the present invention achieves cell activation of all living organisms (excluding viruses and rickettsia) such as humans, animals, marine products, plants, etc., and promotes health promotion and immunity improvement. became.

As described above, the lactic acid bacteria solution, the fermented product production method , the edible plant production method , and the lactic acid bacteria solution production method according to the present invention include not only the food field but also the pharmaceutical field, health field, hygiene field, beauty field, and livestock field. As a lactic acid bacteria solution that is useful in the field of aquaculture, etc., and is capable of improving the health of all living organisms, improving immunity, etc. by cell activity, a method for producing a fermented product, a method for producing an edible plant, and a method for producing a lactic acid bacteria solution It is valid.

Claims (7)

A homologous plant-derived lactic acid bacterium containing at least two types of lactic acid bacteria, a lactic acid bacterium identified by accession number FERM P-20747 and a lactic acid bacterium identified by accession number FERM P-20750, and specified by accession number FERM P-20748 A lactic acid bacterium and a heterogeneous plant-derived lactic acid bacterium containing at least two types of lactic acid bacteria identified by the accession number FERM P-20749, and the mixture is a sugar that is a substrate of the plant-derived lactic acid bacterium of the formulation a lactic acid solution that is obtained by lactic acid fermentation in the quality and protein,
The viable count of plant-derived lactic acid bacteria in this lactic acid bacteria solution is 10 ⁷ cfu / g or more,
PH of the lactic acid bacteria solution, lactic acid solution, wherein 3.5-4.0 der Rukoto. The lactic acid bacterium solution according to claim 1, wherein the lactic acid bacterium solution is cooled or refrigerated within a range of -4 ° C to 4 ° C, and is stably stored as a living bacterium . The lactic acid bacteria solution is used for any of foods for animals including any of humans, livestock, pets, and marine products, food additives, additives for culture media for plants, and additives for fermentation media. Or the lactic acid bacteria liquid of 2 . A method for producing a fermented product produced by lactic acid fermentation using the lactic acid bacteria solution according to claim 1 or 2 as a starter. A method for producing a fermented product produced by lactic acid fermentation using the lactic acid bacteria solution according to claim 1 or 2 as a starter ,
This fermented product is used for any of foodstuffs of animals including humans, domestic animals, pets, marine products, food additives, plant culture medium additives, and fermentation medium additives.
A method for producing a fermented product . A method for producing an edible plant that is cultivated and produced using the lactic acid bacteria solution according to claim 1 as an additive for a cultivation medium,
The method for producing an edible plant , wherein the viable count of plant-derived lactic acid bacteria in the edible plant is 10 ³ cfu / g or more. A homologous plant-derived lactic acid bacterium containing at least two types of lactic acid bacteria, a lactic acid bacterium identified by accession number FERM P-20747 and a lactic acid bacterium identified by accession number FERM P-20750, and specified by accession number FERM P-20748 A compounding step of blending a lactic acid bacterium and a heterogeneous plant-derived lactic acid bacterium containing at least two types of lactic acid bacteria specified by the accession number FERM P-20749 ;
A lactic acid fermentation step of lactic acid fermentation of a lactic acid bacterium solution by subjecting the formulation to lactic acid and protein, which are substrates of plant-derived lactic acid bacteria of the formulation ;
Equipped with a,
The viable count of plant-derived lactic acid bacteria in this lactic acid bacteria solution is 10 ⁷ cfu / g or more,
PH of the lactic acid bacteria solution, method for producing lactic acid bacteria solution, wherein 3.5-4.0 der Rukoto.