JP6270976B2 - 低温抵抗性に優れたラクトバシラスプランタラムlrcc5309及びこれを用いたアイスクリームの製造方法 - Google Patents
低温抵抗性に優れたラクトバシラスプランタラムlrcc5309及びこれを用いたアイスクリームの製造方法 Download PDFInfo
- Publication number
- JP6270976B2 JP6270976B2 JP2016243722A JP2016243722A JP6270976B2 JP 6270976 B2 JP6270976 B2 JP 6270976B2 JP 2016243722 A JP2016243722 A JP 2016243722A JP 2016243722 A JP2016243722 A JP 2016243722A JP 6270976 B2 JP6270976 B2 JP 6270976B2
- Authority
- JP
- Japan
- Prior art keywords
- strain
- temperature
- freezing
- ice cream
- lactic acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000015243 ice cream Nutrition 0.000 title claims description 51
- 240000006024 Lactobacillus plantarum Species 0.000 title claims description 36
- 235000013965 Lactobacillus plantarum Nutrition 0.000 title claims description 34
- 229940072205 lactobacillus plantarum Drugs 0.000 title claims description 34
- 238000004519 manufacturing process Methods 0.000 title description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 128
- 241000894006 Bacteria Species 0.000 claims description 84
- 235000014655 lactic acid Nutrition 0.000 claims description 64
- 239000004310 lactic acid Substances 0.000 claims description 64
- 238000007710 freezing Methods 0.000 claims description 61
- 230000008014 freezing Effects 0.000 claims description 61
- 108010049152 Cold Shock Proteins and Peptides Proteins 0.000 claims description 16
- 238000010257 thawing Methods 0.000 claims description 12
- 230000008859 change Effects 0.000 claims description 10
- 230000001580 bacterial effect Effects 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 5
- 239000002609 medium Substances 0.000 description 23
- 239000000243 solution Substances 0.000 description 20
- 239000007788 liquid Substances 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 11
- 108090000623 proteins and genes Proteins 0.000 description 11
- 239000002253 acid Substances 0.000 description 9
- 239000000523 sample Substances 0.000 description 9
- 230000035939 shock Effects 0.000 description 9
- 239000003613 bile acid Substances 0.000 description 8
- 230000003247 decreasing effect Effects 0.000 description 8
- 108020004999 messenger RNA Proteins 0.000 description 8
- 235000013336 milk Nutrition 0.000 description 8
- 239000008267 milk Substances 0.000 description 8
- 210000004080 milk Anatomy 0.000 description 8
- 239000008363 phosphate buffer Substances 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 239000002054 inoculum Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 210000000941 bile Anatomy 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 230000012010 growth Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000020185 raw untreated milk Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 230000035882 stress Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 230000025938 carbohydrate utilization Effects 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 239000003381 stabilizer Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 230000036642 wellbeing Effects 0.000 description 3
- 108020004465 16S ribosomal RNA Proteins 0.000 description 2
- 101100007857 Bacillus subtilis (strain 168) cspB gene Proteins 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000002507 cathodic stripping potentiometry Methods 0.000 description 2
- 239000002299 complementary DNA Substances 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 101150110403 cspA gene Proteins 0.000 description 2
- 101150068339 cspLA gene Proteins 0.000 description 2
- XJRPTMORGOIMMI-UHFFFAOYSA-N ethyl 2-amino-4-(trifluoromethyl)-1,3-thiazole-5-carboxylate Chemical compound CCOC(=O)C=1SC(N)=NC=1C(F)(F)F XJRPTMORGOIMMI-UHFFFAOYSA-N 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 235000021109 kimchi Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 238000011218 seed culture Methods 0.000 description 2
- 230000004083 survival effect Effects 0.000 description 2
- GBVKIUSFVYOQEA-UHFFFAOYSA-N 2-[3-[bis(2-hydroxyethyl)amino]propyl-octadecylamino]ethanol;hexadecan-1-amine;dihydrofluoride Chemical compound F.F.CCCCCCCCCCCCCCCCN.CCCCCCCCCCCCCCCCCCN(CCO)CCCN(CCO)CCO GBVKIUSFVYOQEA-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- SPJOZZSIXXJYBT-UHFFFAOYSA-N Fenson Chemical compound C1=CC(Cl)=CC=C1OS(=O)(=O)C1=CC=CC=C1 SPJOZZSIXXJYBT-UHFFFAOYSA-N 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 201000003741 Gastrointestinal carcinoma Diseases 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000186673 Lactobacillus delbrueckii Species 0.000 description 1
- 241000985630 Lota lota Species 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- OVRNDRQMDRJTHS-UHFFFAOYSA-N N-acelyl-D-glucosamine Natural products CC(=O)NC1C(O)OC(CO)C(O)C1O OVRNDRQMDRJTHS-UHFFFAOYSA-N 0.000 description 1
- OVRNDRQMDRJTHS-FMDGEEDCSA-N N-acetyl-beta-D-glucosamine Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O OVRNDRQMDRJTHS-FMDGEEDCSA-N 0.000 description 1
- MBLBDJOUHNCFQT-LXGUWJNJSA-N N-acetylglucosamine Natural products CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 1
- 241000588652 Neisseria gonorrhoeae Species 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 238000011529 RT qPCR Methods 0.000 description 1
- 238000012300 Sequence Analysis Methods 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000008186 active pharmaceutical agent Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000003627 anti-cholesterol Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000010805 cDNA synthesis kit Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- FFYPMLJYZAEMQB-UHFFFAOYSA-N diethyl pyrocarbonate Chemical compound CCOC(=O)OC(=O)OCC FFYPMLJYZAEMQB-UHFFFAOYSA-N 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000012520 frozen sample Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 230000033001 locomotion Effects 0.000 description 1
- 238000010841 mRNA extraction Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- NJTGANWAUPEOAX-UHFFFAOYSA-N molport-023-220-454 Chemical compound OCC(O)CO.OCC(O)CO NJTGANWAUPEOAX-UHFFFAOYSA-N 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 229950006780 n-acetylglucosamine Drugs 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000010839 reverse transcription Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Description
また、本発明は、前記菌株は、−20℃の温度で急速冷凍されるとき、冷凍前に比べて冷凍後の生菌数安定性に優れていることを特徴とする菌株である。
また、本発明は、前記菌株は、−20℃の温度の冷凍と25℃の温度の解凍が繰り返される温度変化の条件で、初期生菌数に比べ、冷凍及び解凍の繰り返し後の生菌数安定性に優れている菌株である。
また、本発明は、前記菌株は、−20℃の温度と−10℃の温度とが繰り返される冷凍中の温度変化の条件で、初期生菌数に比べ、繰り返される冷凍温度変化後の生菌数の安定性に優れている菌株である。
また、本発明は、前記菌株は、低温ショックタンパク質(cold shock protein)発現量が高い菌株である。
また、本発明は、ラクトバシラスプランタラム(Lactobacillus plantarum)LRCC5309(寄託番号KCCM11781P)菌株及び菌体液を含む、乳酸菌アイスクリームである。
また、本発明は、前記アイスクリームは、菌株及び菌体液1重量%を含む乳酸菌アイスクリームである。
そして本発明は、前記菌株は、−20℃の温度に冷凍されるときに、冷凍後の生菌数が冷凍前の生菌数に対して半数以上である菌株である。
また、本発明は、前記菌株は、−20℃の温度の冷凍と25℃の温度の解凍とが二回繰り返されるときに、最後の解凍後の生菌数が最初の冷凍前の生菌数に対して30%以上である菌株である。
また、本発明は、前記菌株は、−20℃の温度に降温された後−10℃の温度に昇温される温度変化を二回繰り返すときに、最後の昇温後の生菌数が、最初の降温前の生菌数に対して半数以上である菌株である。
表3から、LRCC5309菌株の冷凍−解凍を2回行った後の生菌数は、最初の冷凍前の生菌数の1/(10の0.52乗)倍(=0.302)であり、30%以上である。
表4から、LRCC5309菌株の温度変化後の6日目の生菌数は、最初の冷凍前の生菌数の1/(10の0.25乗)倍(=0.5623)であり、半数以上である。
表5から、LRCC5309菌株の最初の冷凍後の生菌数は、最初の冷凍前の生菌数の1/(10の0.01乗)倍(=0.977)であり、半数以上である。
受託番号:KCCM11781P
受託日付:20151028
CTTCGGCTCA ACCGAAGAAG TGCATCGGAA ACTGGGAAAC TTGAGTGCAG AAGAGGACAG 120
TGGAACTCCA TGTGTAGCGG TGAAATGCGT AGATATATGG AAGAACACCA GTGGCGAAGG 180
CGGCTGTCTG GTCTGTAACT GACGCTGAGG CTCGAAAGTA TGGGTAGCAA ACAGGATTAG 240
ATACCCTGGT AGTCCATACC GTAAACGATG AATGCTAAGT GTTGGAGGGT TTCCGCCCTT 300
CAGTGCTGCA GCTAACGCAT TAAGCATTCC GCCTGGGGAG TACGGCCGCA AGGCTGAAAC 360
TCAAAGGAAT TGACGGGGGC CCGCACAAGC GGTGGAGCAT GTGGTTTAAT TCGAAGCTAC 420
GCGAAGAACC TTACCAGGTC TTGACATACT ATGCAAATCT AAGAGATTAG ACGTTCCCTT 480
CGGGGACATG GATACAGGTG GTGCATGGTT GTCGTCAGCT CGTGTCGTGA GATGTTGGGT 540
TAAGTCCCGC AACGAGCGCA ACCCTTATTA TCAGTTGCCA GCATTAAGTT GGGCACTCTG 600
GTGAGACTGC CGGTGACAAA CCGGAGGAAG GTGGGGATGA CGTCAAATCA TCATGCCCCT 660
TATGACCTGG GCTACACACG TGCTACAATG GATGGTACAA CGAGTTGCGA ACTCGCGAGA 720
GTAAGCTAAT CTCTTAAAGC CATTCTCAGT TCGGATTGTA GGCTGCAACT CGCCTACATG 780
AAGTCGGAAT CGCTAGTAAT CGCGGATCAG CATGCCGCGG TGAATACGTT CCCGGGCCTT 840
GTACACACCG CCCGTCACAC CATGAGAGTT TGTAACACCC AAAGTCGGTG GGGTAACCTT 900
TTAGGAACCA GCCGCCTAAG GTGGGACAGA TGATTAGGGT GAAGTCGTAA CAAGGGTAAC 960
Claims (7)
- 低温抵抗性に優れたラクトバシラスプランタラム(Lactobacillus plantarum)LRCC5309(寄託番号KCCM11781P)菌株。
- 前記菌株は、−20℃の温度で急速冷凍されるとき、冷凍前に比べて冷凍後の生菌数の安定性に優れていることを特徴とする、請求項1に記載の菌株。
- 前記菌株は、−20℃の温度の冷凍と25℃の温度の解凍が繰り返される温度変化の条件で、初期生菌数に比べ、冷凍及び解凍の繰り返し後の生菌数安定性に優れていることを特徴とする、請求項1に記載の菌株。
- 前記菌株は、−20℃の温度と−10℃の温度とが繰り返される冷凍中の温度変化の条件で、初期生菌数に比べ、繰り返される冷凍温度変化後の生菌数の安定性に優れていることを特徴とする、請求項1に記載の菌株。
- 前記菌株は、低温ショックタンパク質(cold shock protein)発現量が高いことを特徴とする、請求項1〜4のいずれか一項に記載の菌株。
- ラクトバシラスプランタラム(Lactobacillus plantarum)LRCC5309(寄託番号KCCM11781P)菌株及び菌体液を含む、乳酸菌アイスクリーム。
- 前記アイスクリームは、菌株及び菌体液1重量%を含む、請求項6に記載の乳酸菌アイスクリーム。
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR20150179391 | 2015-12-15 | ||
KR10-2015-0179391 | 2015-12-15 | ||
KR1020160169129A KR20170071428A (ko) | 2015-12-15 | 2016-12-13 | 저온 저항성이 우수한 락토바실러스 플랜타럼 lrcc5309 및 이를 이용한 아이스크림의 제조방법 |
KR10-2016-0169129 | 2016-12-13 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2017108742A JP2017108742A (ja) | 2017-06-22 |
JP6270976B2 true JP6270976B2 (ja) | 2018-01-31 |
Family
ID=59081586
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2016243722A Active JP6270976B2 (ja) | 2015-12-15 | 2016-12-15 | 低温抵抗性に優れたラクトバシラスプランタラムlrcc5309及びこれを用いたアイスクリームの製造方法 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP6270976B2 (ja) |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5276290B2 (ja) * | 2007-08-27 | 2013-08-28 | 木曽町 | すんき製造用乳酸菌スターター、該乳酸菌スターターを用いて製造されたすんき及び該すんきの製造方法 |
JP2009159955A (ja) * | 2007-12-12 | 2009-07-23 | Kyushu Medical:Kk | クルマエビ腸内から分離したプロバイオティクス乳酸菌 |
CN101974468B (zh) * | 2010-10-26 | 2012-04-18 | 郑州大学 | 植物乳杆菌及其应用 |
KR101372200B1 (ko) * | 2010-12-21 | 2014-03-14 | 한국생명공학연구원 | 락토바실러스 플란타룸(Lactobacillus plantarum) SY99 및 이의 용도 |
CN102851233B (zh) * | 2012-06-12 | 2014-05-28 | 华南农业大学 | 一株耐低温乳酸菌Lactobacillus plantarum CCZZ1及其应用 |
JP5425337B1 (ja) * | 2013-10-22 | 2014-02-26 | 日清ヨーク株式会社 | 新規乳酸菌 |
CN104073454A (zh) * | 2014-06-18 | 2014-10-01 | 兰州大学 | 耐低温植物乳杆菌Lactobacillus plantarum 及其应用 |
CN104946564B (zh) * | 2015-06-18 | 2017-10-20 | 郑州大学 | 一株植物乳杆菌及其在低温青贮中的应用 |
-
2016
- 2016-12-15 JP JP2016243722A patent/JP6270976B2/ja active Active
Also Published As
Publication number | Publication date |
---|---|
JP2017108742A (ja) | 2017-06-22 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Wu et al. | Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia | |
Minervini et al. | Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli | |
Carminati et al. | Advances and trends in starter cultures for dairy fermentations | |
ES2674353T3 (es) | Método para preparar cultivos líquidos microbianos que tienen alta estabilidad y actividad fermentativa | |
KR101277075B1 (ko) | 비피도박테리움속 세균 함유 발효식품 및 그의 제조방법 | |
ES2601006T3 (es) | Bacterias de ácido láctico para yogur | |
MXPA02001201A (es) | Bebidas y alimentos de leche fermentada y procedimiento para su elaboracion. | |
CN100455203C (zh) | 包含至少两种能定居在胃肠道中以及具有肠存活特性,肠结合特性,感染保护特性和纤维发酵特性的乳酸菌株的益生菌组合物 | |
Darsanaki et al. | Antimicrobial activities of Lactobacillus strains isolated from fresh vegetables | |
Sadaghdar et al. | Survival and activity of 5 probiotic lactobacilli strains in 2 types of flavored fermented milk | |
Guzel-Seydim et al. | Kefir and koumiss: microbiology and technology | |
JP5393463B2 (ja) | ビフィズス菌の増殖及び生存を改善するアラビアガムの使用 | |
JP2001258470A (ja) | 植物性ヨーグルトの製法 | |
Mourad et al. | Microbiological study of naturally fermented Algerian green olives: isolation and identification of lactic acid bacteria and yeasts along with the effects of brine solutions obtained at the end of olive fermentation on Lactobacillus plantarum... | |
Marhamatizadeh et al. | The effect of coffee extract on the growth and viability of Lactobacillus acidophilus and Bifidobacterium bifidum in probiotic milk and yoghurt | |
Carminati et al. | Lactic acid bacteria for dairy fermentations: Specialized starter cultures to improve dairy products | |
Nemska et al. | Lactobacillus spp. from traditional Bulgarian dairy products | |
JP6270976B2 (ja) | 低温抵抗性に優れたラクトバシラスプランタラムlrcc5309及びこれを用いたアイスクリームの製造方法 | |
Munekata et al. | Autochthonous starter cultures in cheese production–a review | |
KR20170071428A (ko) | 저온 저항성이 우수한 락토바실러스 플랜타럼 lrcc5309 및 이를 이용한 아이스크림의 제조방법 | |
Mokhtari et al. | Isolation and identification of lactic acid bacteria from Algerian durum wheat (Triticum Durum) natural fermented in underground silos Matmora “El-Hammoum” and their Antimicrobial Activity Again Pathogenic Germs | |
JP6117474B2 (ja) | 生存率が高い乳酸菌を含む飲食品および該飲食品の製造方法 | |
JP4426588B2 (ja) | プロバイオティック微生物を含有する食用オリーブ | |
Ayeni et al. | Survival of Weissella confusa and Lactobacillus paracasei strains in fermented milks under cold storage and after freeze-drying | |
El Bashiti | Production of Yogurt by locally isolated starters: Streptococcus thermophilus and Lactobacillus bulgaricus |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20171115 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20171212 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20171226 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 6270976 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
S531 | Written request for registration of change of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R313531 |
|
S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |