JP6616579B2 - Lactic acid bacteria, fermentation product and pyrogallol production method - Google Patents

Lactic acid bacteria, fermentation product and pyrogallol production method Download PDF

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JP6616579B2
JP6616579B2 JP2015048287A JP2015048287A JP6616579B2 JP 6616579 B2 JP6616579 B2 JP 6616579B2 JP 2015048287 A JP2015048287 A JP 2015048287A JP 2015048287 A JP2015048287 A JP 2015048287A JP 6616579 B2 JP6616579 B2 JP 6616579B2
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勝紀 木村
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Description

本発明は、基質からピロガロールを産生する乳酸菌に関する。また、本発明は、その乳酸菌から産生される発酵産生物にも関する。また、本発明は、その乳酸菌を利用したピロガロール産生方法にも関する。   The present invention relates to a lactic acid bacterium that produces pyrogallol from a substrate. The present invention also relates to a fermentation product produced from the lactic acid bacteria. The present invention also relates to a method for producing pyrogallol using the lactic acid bacteria.

過去に「阿波番茶の熱水抽出成分と桑茶の熱水抽出成分とを含む抗アレルギー組成物」が提案されている（例えば、特開２０１２−１５３６１３号公報等参照）。   In the past, “an antiallergic composition containing a hot water extraction component of Awaban tea and a hot water extraction component of mulberry tea” has been proposed (see, for example, JP 2012-153613 A).

特開２０１２−１５３６１３号公報JP 2012-153613 A

ところで、上述の抗アレルギー組成物を調製するためには、阿波番茶や桑茶の茶葉を熱水中に投入して保持する必要があり、熱エネルギーを比較的大きく消費することが必然となる。   By the way, in order to prepare the above-mentioned antiallergic composition, it is necessary to put Awaban tea and mulberry tea tea leaves in hot water and hold them, and it is inevitable that heat energy is consumed relatively large.

また、上述のような茶葉の熱水抽出成分には、抗アレルギーの有効成分以外の成分が多く含まれている。このため、服用者は、規定量の有効成分を服用しようとすると、その抗アレルギー組成物を比較的に多く服用する必要がある。このため、上述のような抗アレルギー組成物では、服用者の服用の負担が比較的に大きくなっていると共に、外出時などの携帯性を損ねている。   Further, the hot water extraction component of tea leaves as described above contains many components other than the antiallergic active components. For this reason, in order to take a prescribed amount of the active ingredient, the user needs to take a relatively large amount of the antiallergic composition. For this reason, in the antiallergic composition as described above, the burden of taking by the user is relatively large and the portability when going out is impaired.

本発明の課題は、熱エネルギーを不要とするか、あるいは熱エネルギーを比較的に少なくして調製することができ、服用者の服用の負担を比較的小さく抑えて、かつ、外出時などの携帯性に優れる抗アレルギー剤を提供することにある。   An object of the present invention is to make preparations with heat energy unnecessary or with relatively less heat energy, and with a relatively small burden on the user, and being portable when going out The object is to provide an antiallergic agent having excellent properties.

本発明の第１局面に係る乳酸菌は、基質からピロガロール（以下の化式（Ｉ）参照）を産生するラクトバチルス・ペントーサス（Lactobacillus pentosus）ＯＬＬ２０３９６９株（受託番号 ＮＩＴＥ ＢＰ−０１９８６）、ラクトバチルス・ペントーサス（Lactobacillus pentosus）ＯＬＬ２０３９８２株（受託番号 ＮＩＴＥ ＢＰ−０１９８７）またはラクトバチルス・ペントーサス（Lactobacillus pentosus）ＯＬＬ２０３９８４株（受託番号 ＮＩＴＥ ＢＰ−０１９８８）の乳酸菌である。なお、基質とは、例えば、阿波番茶やその原料茶葉（阿波番茶の発酵前の茶葉）もしくはその加工品またはその抽出成分などである。また、ここにいう「阿波番茶」は、徳島県の山間部を中心とする極限られた地域で生産されている後発酵茶であって、最近、「阿波晩茶」とも称されている。この阿波番茶は、茹でた原料茶葉を木桶に漬け込んで１０日から半月程度、乳酸発酵させた後に、天日乾燥させることによって製造される。また、ピロガロールは、ベンゼン−１,２,３−トリオール、１,２,３−トリヒドロキシベンゼン、１,２,３−ベンゼントリオール、３−ヒドロキシピロカテコール、トリヒドロキシベンゼン、ピロ没食子酸、焦性没食子酸とも称されている。 The lactic acid bacterium according to the first aspect of the present invention is a Lactobacillus pentosus OLL203969 strain (Accession number NITE BP-01986), Lactobacillus pentosus, which produces pyrogallol (see the following chemical formula (I)) from a substrate. Lactobacillus pentosus OLL 203982 strain (Accession No. NITE BP-01987) or Lactobacillus pentosus OLL 203984 strain (Accession No. NITE BP-0198). The substrate is, for example, Awaban tea, its raw tea leaves (tea leaves before fermentation of Awaban tea), processed products thereof, or extracted components thereof. In addition, “Awabancha” here is a post-fermented tea produced in a limited area centering on the mountainous area of Tokushima Prefecture, and has recently been called “Awabancha”. This Awaban tea is produced by immersing boiled raw tea leaves in a wooden bowl and subjecting them to lactic acid fermentation for about 10 to half a month, followed by drying in the sun. In addition, pyrogallol is benzene-1,2,3-triol, 1,2,3-trihydroxybenzene, 1,2,3-benzenetriol, 3-hydroxypyrocatechol, trihydroxybenzene, pyrogallic acid, pyrogenic Also called gallic acid.

この乳酸菌では、室温（約２０℃）から３０℃程度の温度下で、基質から高効率な抗アレルギーの有効成分であるピロガロールが産生される。このため、この乳酸菌を用いることによって、熱エネルギーを使用（消費）しないか、あるいは熱エネルギーを比較的に少なく抑えて、抗アレルギーの有効成分を得ることができる。また、この乳酸菌の発酵産生物には、ピロガロールが比較的に多く含有される。このため、この乳酸菌を用いることによって、服用者の服用の負担を比較的に小さく抑えて、かつ外出時などの携帯性に優れる抗アレルギー剤を高効率で製造（産生）することができる。したがって、この乳酸菌を利用することによって、熱エネルギーを不要とするか、あるいは熱エネルギーを比較的に少なく抑えてピロガロールを調製することができると共に、服用者の服用の負担を比較的に小さく抑えて、かつ外出時などの携帯性に優れる抗アレルギー剤を提供することができる。In this lactic acid bacterium, pyrogallol, which is a highly efficient antiallergic active ingredient, is produced from the substrate at a temperature of about room temperature (about 20 ° C.) to 30 ° C. For this reason, by using this lactic acid bacterium, it is possible to obtain an antiallergic active ingredient without using (consuming) thermal energy or by suppressing thermal energy to a relatively low level. In addition, the fermentation product of lactic acid bacteria contains a relatively large amount of pyrogallol. For this reason, by using this lactic acid bacterium, it is possible to produce (produce) an antiallergic agent with a high degree of portability, such as when going out, with a relatively low burden on the user. Therefore, by using this lactic acid bacterium, heat energy is unnecessary, or pyrogallol can be prepared with relatively low heat energy, and the burden on the user of taking can be kept relatively low. In addition, it is possible to provide an antiallergic agent that is excellent in portability when going out.

Figure 0006616579
Figure 0006616579

本発明の第２局面に係る発酵産生物は、食品素材に、本発明の第１局面に係る乳酸菌を接種して発酵させることによって産生される。なお、ここにいう「食品素材」とは、阿波番茶やその原料茶葉（阿波番茶の発酵前の茶葉）もしくはその加工品またはその抽出成分（特に、熱湯抽出成分）等であることが好ましい。また、この発酵産生物は、本発明の第１局面に係る乳酸菌のみを接種して発酵させることによって産生されることが好ましい。 The fermentation product according to the second aspect of the present invention is produced by inoculating and fermenting the food material with the lactic acid bacteria according to the first aspect of the present invention. The “food material” mentioned here is preferably Awaban tea, its raw tea leaves (tea leaves before fermentation of Awaban tea), processed products thereof, or extracted components thereof (particularly hot water extracted components). Moreover, it is preferable that this fermentation product is produced by inoculating and fermenting only the lactic acid bacteria according to the first aspect of the present invention.

上述の発酵産生物には、高効率な抗アレルギーの有効成分であるピロガロールが含有される。また、ピロガロールを含有するこの発酵産生物は、室温から３０℃程度の温度下で産生される。このため、この発酵産生物を用いることによって、熱エネルギーを使用（消費）しないか、あるいは熱エネルギーを比較的に少なく抑えて、抗アレルギーの有効成分を得ることができる。また、この発酵産生物には、ピロガロールが比較的に多く含有される。このため、この発酵産生物を用いることによって、服用者の服用の負担を比較的に小さく抑えて、かつ外出時などの携帯性に優れる抗アレルギー剤を高効率で製造（調製）することができる。したがって、この発酵産生物を用いることによって、熱エネルギーを不要とするか、あるいは熱エネルギーを比較的少なく抑えて抗アレルギー剤を調製することができると共に、服用者の服用の負担を比較的に小さく抑えて、かつ外出時などの携帯性に優れる抗アレルギー剤を提供することができる。   The fermented product described above contains pyrogallol, which is a highly efficient antiallergic active ingredient. Moreover, this fermented product containing pyrogallol is produced at a temperature of room temperature to about 30 ° C. For this reason, by using this fermentation product, it is possible to obtain an antiallergic active ingredient without using (consuming) heat energy or by suppressing heat energy to a relatively low level. Moreover, this fermentation product contains a relatively large amount of pyrogallol. For this reason, by using this fermented product, it is possible to produce (preparation) an antiallergic agent that has a relatively low burden on the user and that is excellent in portability such as when going out. . Therefore, by using this fermentation product, it is possible to prepare an antiallergic agent by making heat energy unnecessary or suppressing heat energy to a relatively low level and reducing the burden on the user of taking it. It is possible to provide an antiallergic agent that is suppressed and excellent in portability when going out.

本発明の第３局面に係るピロガロール産生方法は、ラクトバチルス・ペントーサス（Lactobacillus pentosus）ＯＬＬ２０３９６９株、ラクトバチルス・ペントーサス（Lactobacillus pentosus）ＯＬＬ２０３９８２株およびラクトバチルス・ペントーサス（Lactobacillus pentosus）ＯＬＬ２０３９８４株の少なくとも１種の乳酸菌に基質を与えて、所定温度の嫌気性の環境下において、上述の乳酸菌を所定期間で培養することによって実行することができる。なお、ここにいう「基質」とは、阿波番茶等の発酵茶やその原料茶葉（阿波番茶の発酵前の茶葉）もしくはその加工品またはその抽出成分（特に、熱湯抽出成分）などに含有される成分であることが好ましい。 The method for producing pyrogallol according to the third aspect of the present invention comprises at least Lactobacillus pentosus OLL203398, Lactobacillus pentosus OLL203982 and Lactobacillus pentosus OLL203984 strains of Lactobacillus pentosus. It can be carried out by giving a substrate to lactic acid bacteria and culturing the above-mentioned lactic acid bacteria for a predetermined period in an anaerobic environment at a predetermined temperature. “Substrate” as used herein is contained in fermented tea such as Awabancha, its raw tea leaves (tea leaves before fermentation of Awabancha), processed products thereof, or extracted components thereof (particularly hot water extracted components). Preferably it is a component.

このピロガロール産生方法では、室温から３０℃程度の温度下で、基質から高効率な抗アレルギーの有効成分であるピロガロールが産生される。このため、このピロガロール産生方法を用いることによって、熱エネルギーを使用（消費）しないか、あるいは熱エネルギーを比較的に少なく抑えて、抗アレルギーの有効成分を得ることができる。また、上述の乳酸菌の発酵産生物には、ピロガロールが比較的に多く含有される。このため、このピロガロール産生方法を用いることによって、服用者の服用の負担を比較的に小さく抑えて、かつ外出時などの携帯性に優れる抗アレルギー剤を高効率で製造（産生）することができる。したがって、このピロガロール産生方法を用いることによって、熱エネルギーを不要とするか、あるいは熱エネルギーを比較的に少なく抑えて抗アレルギー剤を調製することができると共に、服用者の服用の負担を比較的に小さく抑えて、かつ外出時などの携帯性に優れる抗アレルギー剤を提供することができる。   In this pyrogallol production method, pyrogallol, which is a highly efficient antiallergic active ingredient, is produced from a substrate at a temperature of about room temperature to 30 ° C. For this reason, by using this pyrogallol production method, it is possible to obtain an antiallergic active ingredient without using (consuming) heat energy or by suppressing heat energy to a relatively low level. In addition, the fermented product of lactic acid bacteria described above contains a relatively large amount of pyrogallol. For this reason, by using this pyrogallol production method, it is possible to produce (produce) an antiallergic agent with high efficiency while keeping the burden of taking the user relatively small and having excellent portability when going out. . Therefore, by using this pyrogallol production method, it is possible to prepare an antiallergic agent with no heat energy or relatively low heat energy, and to reduce the burden on the user of taking it. It is possible to provide an antiallergic agent that is small and excellent in portability when going out.

実施例１のピロガロールのインターロイキン４のｍＲＮＡ発現抑制作用を示すグラフ図である。FIG. 3 is a graph showing the action of pyrogallol in Example 1 to suppress mRNA expression of interleukin 4.

本発明の乳酸菌は、好ましくは、阿波番茶およびその原料茶葉の少なくとも一方またはその抽出成分（例えば、阿波番茶の茶葉（４〜６枚分）の熱湯抽出物（９０〜１００℃、３〜５分間）と阿波番茶の茶葉（４〜６枚分）の粉砕物の混合物）である基質からピロガロールを１０μｇ／ｍＬ以上で産生し、より好ましくは、ピロガロールを３０μｇ／ｍＬ以上で産生し、さらに好ましくは、ピロガロールを５０μｇ／ｍＬ以上で産生し、さらに好ましくは、ピロガロールを１００μｇ／ｍＬ以上で産生し、さらに好ましくは、ピロガロールを１３０μｇ／ｍＬ以上で産生し、さらに好ましくは、ピロガロールを１５０μｇ／ｍＬ以上で産生し、とくに好ましくは、ピロガロールを１７０μｇ／ｍＬ以上で産生する。   The lactic acid bacterium of the present invention is preferably at least one of Awabancha and its raw tea leaves or an extract component thereof (for example, hot water extract (90-100 ° C, 3-5 minutes) of Awabancha tea leaves (for 4-6 sheets). ) And Awaban tea leaves (mixture of 4 to 6 sheets)), pyrogallol is produced at 10 μg / mL or more, more preferably pyrogallol is produced at 30 μg / mL or more, more preferably Pyrogallol is produced at 50 μg / mL or more, more preferably pyrogallol is produced at 100 μg / mL or more, more preferably pyrogallol is produced at 130 μg / mL or more, more preferably pyrogallol is produced at 150 μg / mL or more. Particularly preferably, pyrogallol is produced at 170 μg / mL or more.

本発明の乳酸菌は、好ましくは、ラクトバチルス・ペントーサス（Lactobacillus pentosus）ＯＬＬ２０３９６９株、ラクトバチルス・ペントーサス（Lactobacillus pentosus）ＯＬＬ２０３９８２株およびラクトバチルス・ペントーサス（Lactobacillus pentosus）ＯＬＬ２０３９８４株の少なくとも１種の乳酸菌である。   The lactic acid bacterium of the present invention is preferably at least one lactic acid bacterium of Lactobacillus pentosus OLL203969 strain, Lactobacillus pentosus OLL203982 strain and Lactobacillus pentosus OLL203984 strain.

本発明のピロガロール産生方法では、阿波番茶およびその原料茶葉の少なくとも一方またはその抽出成分（例えば、阿波番茶の茶葉（４〜６枚分）の熱湯抽出物（９０〜１００℃、３〜５分間）と阿波番茶の茶葉（４〜６枚分）の粉砕物の混合物）である基質を、本発明の乳酸菌に与えて、所定温度の嫌気性の環境下において、上述の乳酸菌を所定期間、培養する。なお、ここにいう「所定温度」とは、例えば、２５〜４５℃、好ましくは２６〜４０℃、より好ましくは２７〜３５℃、さらに好ましくは２８〜３２℃、とくに好ましくは３０℃である。また、ここにいう「所定期間」とは、例えば、１〜２０日間、好ましくは３〜１５日間、より好ましくは５〜１０日間、さらに好ましくは６〜８日間、とくに好ましくは７日間である。   In the pyrogallol production method of the present invention, at least one of Awabancha and its raw tea leaves or an extract component thereof (for example, hot water extract of Awabancha tea leaves (for 4-6 sheets) (90-100 ° C., 3-5 minutes) And a substrate of Awabancha tea leaves (a mixture of 4-6 pieces of pulverized material) is given to the lactic acid bacteria of the present invention, and the above lactic acid bacteria are cultured for a predetermined period in an anaerobic environment at a predetermined temperature. . The “predetermined temperature” mentioned here is, for example, 25 to 45 ° C., preferably 26 to 40 ° C., more preferably 27 to 35 ° C., further preferably 28 to 32 ° C., and particularly preferably 30 ° C. The “predetermined period” referred to herein is, for example, 1 to 20 days, preferably 3 to 15 days, more preferably 5 to 10 days, still more preferably 6 to 8 days, and particularly preferably 7 days.

本発明のピロガロール産生の乳酸菌の選抜方法では、阿波番茶およびその原料茶葉の少なくとも一方またはその抽出成分が、本発明の乳酸菌に与えられて、所定温度の嫌気性の環境下において、乳酸菌が所定期間、培養されてから、乳酸菌のピロガロール産生量が測定され、ピロガロール産生量に基づいて、乳酸菌が選抜される。なお、ここにいう「所定温度」とは、例えば、２５〜４５℃、好ましくは２６〜４０℃、より好ましくは２７〜３５℃、さらに好ましくは２８〜３２℃、とくに好ましくは３０℃である。また、ここにいう「所定期間」とは、例えば、１〜２０日間、好ましくは３〜１５日間、より好ましくは５〜１０日間、さらに好ましくは６〜８日間、とくに好ましくは７日間である。   In the method for selecting a pyrogallol-producing lactic acid bacterium of the present invention, at least one of Awaban tea and its raw tea leaves or an extract component thereof is given to the lactic acid bacterium of the present invention, and the lactic acid bacterium is kept in an anaerobic environment at a predetermined temperature for a predetermined period. After culturing, the amount of pyrogallol produced by lactic acid bacteria is measured, and lactic acid bacteria are selected based on the amount of pyrogallol produced. The “predetermined temperature” mentioned here is, for example, 25 to 45 ° C., preferably 26 to 40 ° C., more preferably 27 to 35 ° C., further preferably 28 to 32 ° C., and particularly preferably 30 ° C. The “predetermined period” referred to herein is, for example, 1 to 20 days, preferably 3 to 15 days, more preferably 5 to 10 days, still more preferably 6 to 8 days, and particularly preferably 7 days.

以下、実施例を示して本発明をより詳細に説明する。なお、以下に示される実施例は、例示に過ぎず、本発明を限定するものではない。   Hereinafter, the present invention will be described in more detail with reference to examples. In addition, the Example shown below is only an illustration and does not limit this invention.

＜ピロガロール産生の乳酸菌の選抜＞
先ず、ピロガロール産生の乳酸菌の候補として、表１に列記される３０種類の乳酸菌（ヒト由来の乳酸菌や阿波番茶由来の乳酸菌が含まれている。）を準備した。次いで、ＭＲＳ培地を用いて、各種の乳酸菌を２回、賦活培養した。そして、乳酸菌を含む培地をサンプル管に入れて遠心分離機に供した。続いて、そのサンプル管から上清を捨てた後、その上清と等量の生理食塩水を、そのサンプル管に投入して、各種の乳酸菌の懸濁液を調製した。 <Selection of pyrogallol-producing lactic acid bacteria>
First, as a candidate for pyrogallol-producing lactic acid bacteria, 30 types of lactic acid bacteria listed in Table 1 (including lactic acid bacteria derived from humans and lactic acid bacteria derived from Awaban tea) were prepared. Subsequently, various lactic acid bacteria were activated twice using the MRS medium. And the culture medium containing lactic acid bacteria was put into the sample tube, and it used for the centrifuge. Subsequently, after discarding the supernatant from the sample tube, an equal amount of physiological saline to the supernatant was poured into the sample tube to prepare suspensions of various lactic acid bacteria.

Figure 0006616579
Figure 0006616579

一方、蒸留水に阿波番茶の茶葉を数枚入れた後、その茶葉入り蒸留水を１００℃で３分間、煮沸した。そして、煮沸後の茶葉を乳鉢で軽く磨り潰して、茶葉片を調製した。   On the other hand, after putting several tea leaves of Awabancha into distilled water, the distilled water containing tea leaves was boiled at 100 ° C. for 3 minutes. Then, the tea leaves after boiling were lightly ground in a mortar to prepare tea leaf pieces.

茶葉の煮汁（４ｍＬ）に上述の茶葉片（約５枚分）を入れ、さらに、そこに各種の乳酸菌の懸濁液（８０μＬ）を接種した。そして、３０℃の嫌気性の環境下において、その乳酸菌を７日間、培養した。その後、その培養液を高速液体クロマトグラフに供して、ピロガロールの産生量を測定した。なお、ピロガロールは、以下の条件の高速液体クロマトグラフにおいて、１４．０１５分の時点で溶出する。   The above-mentioned tea leaf pieces (about 5 pieces) were put into tea leaf broth (4 mL), and further, various lactic acid bacteria suspensions (80 μL) were inoculated there. The lactic acid bacteria were cultured for 7 days in an anaerobic environment at 30 ° C. Thereafter, the culture solution was subjected to a high performance liquid chromatograph, and the amount of pyrogallol produced was measured. Pyrogallol elutes at the time of 14.015 minutes in the high performance liquid chromatograph under the following conditions.

・カラム：ＣＯＳＭＯＳＩＬ（登録商標） ５Ｃ１８−ＭＳ ＩＩ（直径： ４．６ｍｍ、 長さ： ２５０ｍｍ）（ナカライテスク株式会社製）
・移動層： 溶媒Ａ（水：酢酸＝９９：１），溶媒Ｂ（メタノール：アセトン：酢酸＝９５：４：１）
・溶出条件：
０−１５分： 溶媒Ａ ９５質量％／溶媒Ｂ ５質量％
１５−３０分： 溶媒Ａ ４５−５０質量％／溶媒Ｂ ５５−５０質量％
３０−４０分： 溶媒Ａ ５０−０質量％／溶媒Ｂ ５０−１００質量％
４０−５０分： 溶媒Ａ ０質量％／溶媒Ｂ １００質量％
４５−５５分： 溶媒Ａ ０−９５質量％／溶媒Ｂ １００−５質量％
・カラム温度： 室温
・測定波長： ２７０ｎｍ
サンプル注入量： １０μＬ
・流速： ０．５ｍＬ／分 Column: COSMOSIL (registered trademark) 5C 18 -MS II (diameter: 4.6 mm, length: 250 mm) (manufactured by Nacalai Tesque)
・ Moving bed: Solvent A (water: acetic acid = 99: 1), solvent B (methanol: acetone: acetic acid = 95: 4: 1)
・ Elution conditions:
0-15 minutes: Solvent A 95% by mass / Solvent B 5% by mass
15-30 minutes: Solvent A 45-50% by weight / Solvent B 55-50% by weight
30-40 minutes: Solvent A 50-0% by mass / Solvent B 50-100% by mass
40-50 minutes: Solvent A 0% by mass / Solvent B 100% by mass
45-55 minutes: Solvent A 0-95% by mass / Solvent B 100-5% by mass
Column temperature: Room temperature Measurement wavelength: 270 nm
Sample injection volume: 10 μL
・ Flow rate: 0.5mL / min

表１には、各種の乳酸菌のピロガロールの産生量が示されている。この結果から、乳酸菌の種類によって、ピロガロールの産生能が異なることが明らかとなった。そして、表１の乳酸菌の中でも、ラクトバチルス・ペントーサスのピロガロールの産生能が高く、それらの中でも特に、ＯＬＬ２０３９６９、ＯＬＬ２０３９８２およびＯＬＬ２０３９８４の菌株番号のピロガロール産生能が顕著であることが明らかとなった。   Table 1 shows the amount of pyrogallol produced by various lactic acid bacteria. From this result, it was clarified that pyrogallol production ability varies depending on the type of lactic acid bacteria. And among the lactic acid bacteria of Table 1, it was revealed that the pyrogallol producing ability of Lactobacillus pentosasus was high, and among them, the pyrogallol producing ability of the strain numbers OLL203969, OLL203982 and OLL203984 was remarkable.

ＮＩＴＥ ＢＰ−０１９８６
ＮＩＴＥ ＢＰ−０１９８７
ＮＩＴＥ ＢＰ−０１９８８ NITE BP-01986
NITE BP-01987
NITE BP-01988

Claims (4)

基質からピロガロールを産生するラクトバチルス・ペントーサス（Lactobacillus pentosus）ＯＬＬ２０３９６９株（受託番号ＮＩＴＥ ＢＰ−０１９８６）、ラクトバチルス・ペントーサス（Lactobacillus pentosus）ＯＬＬ２０３９８２株（受託番号ＮＩＴＥ ＢＰ−０１９８７）またはラクトバチルス・ペントーサス（Lactobacillus pentosus）ＯＬＬ２０３９８４株（受託番号ＮＩＴＥ−ＢＰ−０１９８８）の乳酸菌。   Lactobacillus pentosus OLL 203969 strain (Accession number NITE BP-01986), Lactobacillus pentosus OLL 203982 strain (Accession number NITE BP-01987L) or Lactobacillus pentolus Lactobacillus pentosus producing Lactobacillus pentosus pentosus) Lactic acid bacteria of OLL203984 strain (Accession number NITE-BP-01988). 食品素材に、請求項１に記載の乳酸菌を接種して発酵させることによって産生される、発酵産生物。 The food material is produced by fermentation inoculated with lactic acid bacteria according to claim 1, the fermentation production organism. ラクトバチルス・ペントーサス（Lactobacillus pentosus）ＯＬＬ２０３９６９株（受託番号ＮＩＴＥ ＢＰ−０１９８６）、ラクトバチルス・ペントーサス（Lactobacillus pentosus）ＯＬＬ２０３９８２株（受託番号ＮＩＴＥ ＢＰ−０１９８７）およびラクトバチルス・ペントーサス（Lactobacillus pentosus）ＯＬＬ２０３９８４株（受託番号ＮＩＴＥ ＢＰ−０１９８８）の少なくとも１種の乳酸菌に基質を与えることによってピロガロールを産生させる、ピロガロール産生方法。   Lactobacillus pentosus OLL203969 strain (Accession number NITE BP-01986), Lactobacillus pentosus OLL203982 strain (Accession number NITE BP-01987) and Lactobacillus pentosus L203 pentoL L A method for producing pyrogallol, wherein pyrogallol is produced by providing a substrate to at least one lactic acid bacterium of number NITE BP-019888). 前記基質は、阿波番茶の原料茶葉に含有される成分である
請求項３に記載のピロガロール産生方法。 The method for producing pyrogallol according to claim 3 , wherein the substrate is a component contained in the raw tea leaves of Awabancha.
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