JP7457646B2 - Inhibitor for the decrease in viable lactic acid bacteria count and non-dairy acidic beverage - Google Patents
Inhibitor for the decrease in viable lactic acid bacteria count and non-dairy acidic beverage Download PDFInfo
- Publication number
- JP7457646B2 JP7457646B2 JP2020509170A JP2020509170A JP7457646B2 JP 7457646 B2 JP7457646 B2 JP 7457646B2 JP 2020509170 A JP2020509170 A JP 2020509170A JP 2020509170 A JP2020509170 A JP 2020509170A JP 7457646 B2 JP7457646 B2 JP 7457646B2
- Authority
- JP
- Japan
- Prior art keywords
- lactic acid
- acid bacteria
- viable
- dairy
- bacteria
- 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
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims description 439
- 239000004310 lactic acid Substances 0.000 title claims description 218
- 235000014655 lactic acid Nutrition 0.000 title claims description 218
- 241000894006 Bacteria Species 0.000 title claims description 184
- 235000013361 beverage Nutrition 0.000 title claims description 61
- 230000007423 decrease Effects 0.000 title claims description 35
- 235000013365 dairy product Nutrition 0.000 title claims description 33
- 230000002378 acidificating effect Effects 0.000 title claims description 31
- 239000003112 inhibitor Substances 0.000 title claims description 9
- 235000013336 milk Nutrition 0.000 claims description 33
- 239000008267 milk Substances 0.000 claims description 33
- 210000004080 milk Anatomy 0.000 claims description 33
- 150000003839 salts Chemical class 0.000 claims description 30
- 239000003795 chemical substances by application Substances 0.000 claims description 16
- 239000004480 active ingredient Substances 0.000 claims description 7
- 159000000000 sodium salts Chemical group 0.000 claims description 7
- 159000000007 calcium salts Chemical class 0.000 claims 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 87
- 239000007864 aqueous solution Substances 0.000 description 52
- 238000003860 storage Methods 0.000 description 33
- 230000000052 comparative effect Effects 0.000 description 29
- 239000002253 acid Substances 0.000 description 28
- 235000014214 soft drink Nutrition 0.000 description 26
- 239000000243 solution Substances 0.000 description 26
- 241000186606 Lactobacillus gasseri Species 0.000 description 23
- 238000002360 preparation method Methods 0.000 description 14
- 239000000725 suspension Substances 0.000 description 11
- 238000007796 conventional method Methods 0.000 description 10
- 240000006024 Lactobacillus plantarum Species 0.000 description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 9
- 229940072205 lactobacillus plantarum Drugs 0.000 description 9
- 238000011081 inoculation Methods 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 241000186673 Lactobacillus delbrueckii Species 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- 239000003921 oil Substances 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- 235000013618 yogurt Nutrition 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 241000194020 Streptococcus thermophilus Species 0.000 description 6
- LFYJSSARVMHQJB-QIXNEVBVSA-N bakuchiol Chemical compound CC(C)=CCC[C@@](C)(C=C)\C=C\C1=CC=C(O)C=C1 LFYJSSARVMHQJB-QIXNEVBVSA-N 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 244000005700 microbiome Species 0.000 description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 5
- 244000057717 Streptococcus lactis Species 0.000 description 5
- 235000014897 Streptococcus lactis Nutrition 0.000 description 5
- 230000001580 bacterial effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 230000009467 reduction Effects 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000002244 precipitate Substances 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 3
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 230000007407 health benefit Effects 0.000 description 3
- 239000002609 medium Substances 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical group OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical group OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 241000194036 Lactococcus Species 0.000 description 2
- 241000194017 Streptococcus Species 0.000 description 2
- 239000011260 aqueous acid Substances 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- -1 etc. Substances 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 230000004083 survival effect Effects 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- MSWZFWKMSRAUBD-IVMDWMLBSA-N 2-amino-2-deoxy-D-glucopyranose Chemical compound N[C@H]1C(O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-IVMDWMLBSA-N 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- YDNKGFDKKRUKPY-JHOUSYSJSA-N C16 ceramide Natural products CCCCCCCCCCCCCCCC(=O)N[C@@H](CO)[C@H](O)C=CCCCCCCCCCCCCC YDNKGFDKKRUKPY-JHOUSYSJSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000206594 Carnobacterium Species 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000194033 Enterococcus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- CRJGESKKUOMBCT-VQTJNVASSA-N N-acetylsphinganine Chemical compound CCCCCCCCCCCCCCC[C@@H](O)[C@H](CO)NC(C)=O CRJGESKKUOMBCT-VQTJNVASSA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 241000192001 Pediococcus Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000500334 Tetragenococcus Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Chemical group 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003316 Vitamin D Chemical group 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Chemical group C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229930003448 Vitamin K Chemical group 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical group OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001746 carotenes Chemical group 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 229940106189 ceramide Drugs 0.000 description 1
- ZVEQCJWYRWKARO-UHFFFAOYSA-N ceramide Natural products CCCCCCCCCCCCCCC(O)C(=O)NC(CO)C(O)C=CCCC=C(C)CCCCCCCCC ZVEQCJWYRWKARO-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- ACTIUHUUMQJHFO-UPTCCGCDSA-N coenzyme Q10 Chemical compound COC1=C(OC)C(=O)C(C\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CCC=C(C)C)=C(C)C1=O ACTIUHUUMQJHFO-UPTCCGCDSA-N 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 229960005188 collagen Drugs 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229960002442 glucosamine Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000006872 mrs medium Substances 0.000 description 1
- VVGIYYKRAMHVLU-UHFFFAOYSA-N newbouldiamide Natural products CCCCCCCCCCCCCCCCCCCC(O)C(O)C(O)C(CO)NC(=O)CCCCCCCCCCCCCCCCC VVGIYYKRAMHVLU-UHFFFAOYSA-N 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007530 organic bases Chemical class 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Chemical group CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229940109850 royal jelly Drugs 0.000 description 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 229960004747 ubidecarenone Drugs 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Chemical group 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Chemical group 0.000 description 1
- 150000003710 vitamin D derivatives Chemical group 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Chemical group 0.000 description 1
- 150000003721 vitamin K derivatives Chemical group 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
Landscapes
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biomedical Technology (AREA)
- Microbiology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Non-Alcoholic Beverages (AREA)
Description
本発明は、乳酸菌の生菌数の減少抑制剤に関する。また、本発明は、その乳酸菌の生菌数の減少抑制剤の有効成分を含む酸性飲料に関する。 The present invention relates to an agent for suppressing a decrease in the number of viable lactic acid bacteria. The present invention also relates to an acidic beverage containing the active ingredient of the agent for suppressing the decrease in the number of viable lactic acid bacteria.
乳酸菌は生菌でヒトに摂取されることによって、ヒトに様々な健康効果をもたらす。生きた乳酸菌を摂取することができる飲食品としてヨーグルト、乳酸菌飲料が知られている。ヨーグルトおよび乳酸菌飲料は乳成分を含む。乳成分は乳酸菌に対して保護効果を有する。このため、ヨーグルトおよび乳酸菌飲料を保存した際には、乳酸菌は死滅しにくい。したがって、ヨーグルトや乳酸菌飲料では、数週間の賞味期限中、健康効果をもたらすために必要な乳酸菌の生菌数を維持することが比較的容易である。 Lactic acid bacteria bring various health benefits to humans when they are ingested as live bacteria. Yogurt and lactic acid bacteria drinks are known as foods and drinks that can ingest live lactic acid bacteria. Yogurt and lactic acid bacteria drinks contain milk components. Milk components have a protective effect against lactic acid bacteria. Therefore, when yogurt and lactic acid bacteria drinks are stored, lactic acid bacteria are not easily killed. Therefore, in yogurt and lactic acid bacteria drinks, it is relatively easy to maintain the viable number of lactic acid bacteria required to provide health benefits during the shelf life of several weeks.
ところで、乳成分を含有しない清涼飲料等は、ヨーグルトや乳酸菌飲料に比べ、配合の設計の自由度が大きい。このため、乳酸菌の生菌を清涼飲料に添加することで、例えば、ノンカロリー飲料や低カロリー飲料など、ヨーグルトや乳酸菌飲料では不可能であった消費者の幅広いニーズに応えられる商品に対して、乳酸菌の健康効果を付与した飲料を製造販売することが可能となる。 By the way, soft drinks and the like that do not contain milk components have a greater degree of freedom in designing their formulations than yogurt and lactic acid bacteria drinks. Therefore, by adding live lactic acid bacteria to soft drinks, products such as non-calorie and low-calorie drinks can be created that can meet a wide range of consumer needs, which was not possible with yogurt and lactic acid bacteria drinks. It becomes possible to manufacture and sell beverages with the health effects of lactic acid bacteria.
しかしながら、ヨーグルトや乳酸菌飲料に比べ、乳成分などを実質的に含まない液体中では、乳酸菌が冷蔵保存中でも死滅しやすい。このため、今までは、清涼飲料など乳成分を実質的に含まない飲料において乳酸菌を生きた状態で数週間維持することは困難であった。また、通常、清涼飲料では、風味の向上および雑菌汚染の防止のため、酸味料としてクエン酸が用いられることが多い。クエン酸は一般に抗菌効果を有するため、クエン酸の添加により、清涼飲料中での乳酸菌の死滅はさらに促進される。 However, compared to yogurt and lactic acid bacteria drinks, lactic acid bacteria are more likely to die in liquids that do not substantially contain milk components even during refrigerated storage. For this reason, until now, it has been difficult to maintain lactic acid bacteria alive for several weeks in beverages that do not substantially contain milk components, such as soft drinks. In addition, citric acid is usually used as an acidulant in soft drinks to improve flavor and prevent bacterial contamination. Since citric acid generally has an antibacterial effect, the addition of citric acid further accelerates the killing of lactic acid bacteria in soft drinks.
本発明の課題は、乳成分を全く含まないか実質的に含まない乳酸菌含有飲料において、できるだけ長期に亘って乳酸菌の生菌を存在させることができる剤を提供することにある。 An object of the present invention is to provide an agent that allows viable lactic acid bacteria to exist for as long as possible in a lactic acid bacteria-containing beverage that does not contain any or substantially no milk components.
本発明の一局面に係る乳酸菌の生菌数の減少抑制剤は、乳成分を全く含まないか実質的に含まないか清涼飲料等の飲料に乳酸菌の生菌を添加した際においてその生菌数の減少を抑制するための添加剤であって、乳酸およびその塩の少なくとも一方を有効成分とする。なお、この乳酸菌の生菌数の減少抑制剤は、乳酸およびその塩の少なくとも一方のみから構成されていてもよいし、乳酸およびその塩の少なくとも一方以外の成分を含んでいてもよい。また、上述の「乳成分を全く含まない」とは、例えば、飲料中の乳成分の含有濃度が０．１質量％未満であることを意味し、「乳成分を実質的に含まない」とは、例えば、飲料中の乳成分の含有濃度が１質量％未満であることを意味する。 The agent for suppressing the decrease in the number of viable lactic acid bacteria according to one aspect of the present invention does not contain any or substantially no milk component, or the number of viable bacteria increases when the viable lactic acid bacteria are added to a beverage such as a soft drink. It is an additive for suppressing the decrease in lactic acid, and contains at least one of lactic acid and its salt as an active ingredient. The agent for suppressing the decrease in the number of viable lactic acid bacteria may be composed of at least one of lactic acid and a salt thereof, or may contain components other than at least one of lactic acid and a salt thereof. In addition, the above-mentioned "contains no milk components" means, for example, that the concentration of milk components in the beverage is less than 0.1% by mass, and "contains substantially no milk components" means that the concentration of milk components in the beverage is less than 0.1% by mass. means, for example, that the concentration of milk components in the beverage is less than 1% by mass.
本発明者らは、鋭意検討した結果、乳成分を全く含まないか実質的に含まない乳酸菌含有飲料において、乳酸および乳酸の塩が、乳酸菌の生菌数の減少を抑制する効果を有することを見出した。具体的には、「酸味料としてクエン酸およびそのナトリウム塩を加えた乳酸菌含有・乳成分未含有清涼飲料」および「酸味料として乳酸およびそのナトリウム塩を加えた乳酸菌含有・乳成分未含有清涼飲料」を調製して、両乳酸菌含有・乳成分未含有清涼飲料中の乳酸菌の生菌数の経時変化を調べたところ、前者よりも後者の方が乳酸菌の生菌数の減少速度が緩和されることが見出された。すなわち、この乳酸菌の生菌数の減少抑制剤は「乳酸菌の生菌数の減少速度を緩和する剤」と称することもできる。このため、上述の乳酸菌の生菌数の減少抑制剤は、乳酸菌の生菌数の減少を抑制する効果を有する。したがって、この乳酸菌の生菌数の減少抑制剤は、乳成分を全く含まないか実質的に含まない乳酸菌含有飲料において、できるだけ長期に亘って乳酸菌の生菌を存在させることができる。 As a result of extensive studies, the present inventors have found that lactic acid and lactic acid salts have the effect of suppressing the decrease in the number of viable lactic acid bacteria in beverages containing lactic acid bacteria that do not contain or substantially contain milk components. I found it. Specifically, "Lactic acid bacteria-containing, non-dairy soft drinks containing citric acid and its sodium salt as an acidulant" and "Lactic acid bacteria-containing, non-dairy soft drinks containing lactic acid and its sodium salt as an acidulant" '' and examined changes over time in the number of viable lactic acid bacteria in both lactic acid bacteria-containing and non-dairy soft drinks, and found that the rate of decrease in the number of viable lactic acid bacteria was slower in the latter than in the former. It was discovered that That is, this agent for suppressing the decrease in the number of viable lactic acid bacteria can also be referred to as "an agent that slows down the rate of decrease in the number of viable lactic acid bacteria." Therefore, the above-mentioned agent for suppressing the decrease in the number of viable lactic acid bacteria has the effect of suppressing the decrease in the number of viable lactic acid bacteria. Therefore, this agent for suppressing the decrease in the number of viable lactic acid bacteria can allow viable lactic acid bacteria to exist for as long as possible in a lactic acid bacteria-containing beverage that does not contain any or substantially no milk components.
また、当然であるが乳酸は酸である。このため、この乳酸菌の生菌数の減少抑制剤は、上述の効果のみならず、風味の向上および雑菌汚染の防止にも寄与することができる。 Of course, lactic acid is an acid. Therefore, this inhibitor of the decrease in the viable lactic acid bacteria count not only has the above-mentioned effects, but also contributes to improving flavor and preventing contamination by various bacteria.
なお、上述の発明は、「乳成分を全く含まないか実質的に含まない乳酸菌含有飲料において、乳酸およびその塩の少なくとも一方を乳酸菌の生菌数の減少抑制剤として使用する方法」、「乳成分を全く含まないか実質的に含まない乳酸菌含有飲料における乳酸菌の生菌数の減少抑制剤としての使用のための乳酸およびその塩の少なくとも一方」、「乳酸およびその塩の少なくとも一方を、乳成分を全く含まないか実質的に含まない乳酸菌含有飲料に添加して乳酸菌の生菌数の減少を抑制する方法」、「乳酸およびその塩の少なくとも一方を、乳成分を全く含まないか実質的に含まない乳酸菌含有飲料に添加して乳酸菌の生菌数の減少速度を緩和する方法」とも表現することができる。また、別の観点から「乳成分を全く含まないか実質的に含まない乳酸菌含有飲料において乳酸菌の生菌数の減少を抑制させるための剤の製造のための乳酸およびその塩の少なくとも一方の使用」、「乳成分を全く含まないか実質的に含まない乳酸菌含有飲料において乳酸菌の生菌数の減少速度を緩和させるための剤の製造のための乳酸およびその塩の少なくとも一方の使用」とも表現することができる。The above-mentioned invention can also be expressed as "a method of using at least one of lactic acid and its salts as an inhibitor of the reduction in the viable lactic acid bacteria count in a lactic acid bacteria-containing beverage containing no or substantially no milk components", "at least one of lactic acid and its salts for use as an inhibitor of the reduction in the viable lactic acid bacteria count in a lactic acid bacteria-containing beverage containing no or substantially no milk components", "a method of adding at least one of lactic acid and its salts to a lactic acid bacteria-containing beverage containing no or substantially no milk components to reduce the reduction in the viable lactic acid bacteria count", or "a method of adding at least one of lactic acid and its salts to a lactic acid bacteria-containing beverage containing no or substantially no milk components to slow the rate of reduction in the viable lactic acid bacteria count". From another perspective, it can also be expressed as "use of lactic acid and at least one of its salts for producing an agent for inhibiting the decrease in the viable lactic acid bacteria count in a lactic acid bacteria-containing beverage that contains no or substantially no milk components" and "use of lactic acid and at least one of its salts for producing an agent for slowing the rate of decrease in the viable lactic acid bacteria count in a lactic acid bacteria-containing beverage that contains no or substantially no milk components."
本発明の他の局面に係る乳成分未含有酸性飲料は、乳酸菌の生菌、ならびに、乳酸およびその塩の少なくとも一方を含有する。なお、ここで、「乳成分未含有酸性飲料」とは、乳成分を全く含まないか実質的に含まない酸性飲料である。なお、この乳成分未含有酸性飲料は、容器詰めの飲料であることが好ましい。容器詰めの飲料においてその効果を発揮しやすいからである。 A non-dairy acidic beverage according to another aspect of the present invention contains live lactic acid bacteria and at least one of lactic acid and a salt thereof. Note that the term "dairy component-free acidic beverage" as used herein refers to an acidic beverage that does not contain any or substantially no dairy component. Note that this non-dairy acidic beverage is preferably a packaged beverage. This is because it is easy to exhibit its effect in packaged beverages.
上述の通り、乳酸およびその塩は、乳酸菌の生菌数の減少を抑制する効果を有する。このため、この乳成分未含有酸性飲料では、乳酸菌の生菌数が減少するのを抑制することができる。したがって、この乳成分未含有酸性飲料は、従前の「乳成分は未含有であるが乳酸菌を含有する酸性飲料」よりも長く乳酸菌の生菌由来の効能を享受することができる。 As mentioned above, lactic acid and its salts have the effect of suppressing the decrease in the number of viable lactic acid bacteria. Therefore, in this non-dairy ingredient-containing acidic beverage, it is possible to suppress a decrease in the number of viable lactic acid bacteria. Therefore, this acidic beverage that does not contain dairy components can enjoy the efficacy derived from live lactic acid bacteria for a longer period of time than the conventional "acidic beverages that do not contain milk components but contain lactic acid bacteria."
なお、上述の他の局面に係る乳成分未含有酸性飲料において、乳酸およびその塩の濃度は、合計で０．０５ｗｔ％以上１．０ｗｔ％以下の範囲内であることが好ましく、０．０５ｗｔ％以上０．５ｗｔ％以下の範囲内であることがより好ましい。なお、ここで、乳酸が含有されるが乳酸塩が含有されない場合、乳酸の濃度は当然に０．０５ｗｔ％以上１．０ｗｔ％以下の範囲内であることが好ましく、０．０５ｗｔ％以上０．５ｗｔ％以下の範囲内であることがより好ましく、乳酸塩が含有されるが乳酸が含有されない場合、乳酸塩の濃度は当然に０．０５ｗｔ％以上１．０ｗｔ％以下の範囲内であることが好ましく、０．０５ｗｔ％以上０．５ｗｔ％以下の範囲内であることがより好ましい。 In addition, in the non-dairy acidic beverage according to the other aspect described above, the concentration of lactic acid and its salts is preferably within a range of 0.05 wt% or more and 1.0 wt% or less, and 0.05 wt%. More preferably, the content is within a range of 0.5 wt% or less. Note that when lactic acid is contained but lactate is not contained, the concentration of lactic acid is naturally preferably within the range of 0.05 wt% to 1.0 wt%, and 0.05 wt% to 0.05 wt%. More preferably, it is within the range of 5 wt% or less, and when lactate is contained but lactic acid is not contained, the concentration of lactate is naturally within the range of 0.05 wt% or more and 1.0 wt% or less. It is preferably in the range of 0.05 wt% or more and 0.5 wt% or less.
以下では、本発明の実施の形態を示すことにより本発明を詳細に説明するが、本発明は、以下に記載する個々の形態には限定されることはない。 The present invention will be described in detail below by showing embodiments of the present invention, but the present invention is not limited to the individual embodiments described below.
－乳酸菌の生菌数の減少抑制剤－
本発明の実施の形態に係る乳酸菌の生菌数の減少抑制剤は、乳成分を全く含まないか実質的に含まない清涼飲料等の飲料に乳酸菌の生菌を添加した際においてその生菌数の減少を抑制するための添加剤であって、乳酸およびその塩の少なくとも一方を有効成分とする。乳酸の塩としては、例えば、ナトリウム塩が挙げられる。
- Inhibitor of decrease in viable lactic acid bacteria count -
The agent for suppressing the decrease in the number of viable lactic acid bacteria according to the embodiment of the present invention is capable of reducing the number of viable bacteria when the viable lactic acid bacteria are added to a beverage such as a soft drink that does not contain any or substantially no milk components. It is an additive for suppressing the decrease in lactic acid, and contains at least one of lactic acid and its salt as an active ingredient. Examples of salts of lactic acid include sodium salts.
本発明の実施の形態に係る乳酸菌の生菌数の減少抑制剤に、その用途、効能、機能、有効成分の種類、使用方法などの説明を表示することが好ましい。ここにいう「表示」には、需要者に対して上記説明を知らしめるための全ての表示が含まれる。この表示は、上述の表示内容を想起・類推させ得るような表示であればよく、表示の目的、表示の内容、表示する対象物・媒体などの如何に拘わらない全てのあらゆる表示を含み得る。例えば、製品の包装・容器に上記説明を表示すること、製品に関する広告・価格表もしくは取引書類に上記説明を表示して展示もしくは頒布すること、またはこれらを内容とする情報を電磁気的（インターネットなど）方法により提供することが挙げられる。It is preferable to display an explanation of the use, efficacy, function, type of active ingredient, method of use, etc., on the lactic acid bacteria viable cell count reduction inhibitor according to the embodiment of the present invention. The term "display" as used here includes all displays intended to inform consumers of the above-mentioned explanation. This display may include any display that can recall or infer the above-mentioned display content, regardless of the purpose of the display, the content of the display, or the object or medium on which it is displayed. For example, this may include displaying the above-mentioned explanation on the product packaging or container, displaying or distributing the above-mentioned explanation in advertisements, price lists, or transaction documents related to the product, or providing information containing these contents via electromagnetic means (such as the Internet).
本発明の実施の形態に係る乳酸菌の生菌数の減少抑制剤を包装してなる製品が例えば飲料添加剤である場合、その飲料添加剤には、例えば「乳成分を全く含まないか実質的に含まない乳酸菌含有飲料における乳酸菌の生菌数の減少抑制」・「乳成分を全く含まないか実質的に含まない乳酸菌含有飲料における乳酸菌の生菌数の減少速度の緩和」等との表示が付されることが好ましい。 If the product obtained by packaging the agent for suppressing the decrease in the number of viable lactic acid bacteria according to the embodiment of the present invention is, for example, a beverage additive, the beverage additive may contain, for example, "no milk components or substantially no milk components." Labels such as "Suppressing the decrease in the number of viable lactic acid bacteria in beverages containing lactic acid bacteria that do not contain milk components" and "Reducing the rate of decrease in the number of viable lactic acid bacteria in beverages containing lactic acid bacteria that do not contain any or substantially no milk components" It is preferable that the
なお、以上のような表示を行うために使用する文言は、上述の例に限定されず、そのような意味と同義である文言であってもかまわない。そのような文言としては、例えば、需要者に対して、「乳成分を全く含まないか実質的に含まない乳酸菌含有飲料において乳酸菌の生菌数が減少するのを抑制する」、「乳成分を全く含まないか実質的に含まない乳酸菌含有飲料において乳酸菌の生菌数が減少する速度を緩和する」、「乳成分を全く含まないか実質的に含まない乳酸菌含有飲料において乳酸菌の生菌数が減少するのを抑制するのに役立つ」あるいは「乳成分を全く含まないか実質的に含まない乳酸菌含有飲料において乳酸菌の生菌数が減少する速度を緩和するのに役立つ」等の種々の文言が許容され得る。 Note that the wording used to make the above display is not limited to the above-mentioned example, and may be a wording that is synonymous with such a meaning. Examples of such language include, for example, ``suppressing the decrease in the number of viable lactic acid bacteria in beverages containing lactic acid bacteria that do not contain any or substantially no milk components'' or ``suppressing the decrease in the number of viable lactic acid bacteria in beverages containing lactic acid bacteria that do not contain any or substantially no milk components.'' "Reducing the rate at which the number of viable lactic acid bacteria decreases in beverages containing lactic acid bacteria that do not contain or substantially do not contain any milk components." Various phrases such as "helps to reduce the rate at which the number of viable lactic acid bacteria decreases in beverages containing lactic acid bacteria that do not contain or substantially contain no dairy components" are used. acceptable.
－乳成分未含有酸性飲料－
また、本発明の別の実施の形態に係る乳成分未含有酸性飲料は、乳酸菌の生菌、乳酸およびその塩の少なくとも一方ならびに水を含有する。以下、これらの成分および組成について詳述する。
- Non-dairy acidic beverage -
A non-dairy acidic beverage according to another embodiment of the present invention contains live lactic acid bacteria, lactic acid and/or a salt thereof, and water. The ingredients and composition are described in detail below.
（１）成分
（１－１）乳酸菌の生菌
乳酸菌の生菌は、生きている乳酸菌である。本発明の実施の形態において、この乳酸菌は、特に限定されず、どのような乳酸菌であってもかまわない。乳酸菌の一例としては、ラクトバチルス属（Lactobacillus）の乳酸菌、カルノバクテリウム（Carnobacterium）の乳酸菌、ストレプトコッカス属（Streptococcus）の乳酸菌、ラクトコッカス属（Lactococcus）の乳酸菌、エンテロコックス（Enterococcus）の乳酸菌、ペディオコッカス属（Pediococcus）の乳酸菌、テトラゲノコックス（Tetragenococcus）の乳酸菌、ロイコノストック属（Leuconostoc）の乳酸菌、ビフィドバクテリウム属（Bifidobacterium）の乳酸菌等の乳酸菌が挙げられる。
(1) Ingredients (1-1) Live lactic acid bacteria Live lactic acid bacteria are living lactic acid bacteria. In the embodiment of the present invention, the lactic acid bacteria are not particularly limited, and any lactic acid bacteria may be used. Examples of lactic acid bacteria include lactic acid bacteria of the genus Lactobacillus, lactic acid bacteria of Carnobacterium, lactic acid bacteria of the genus Streptococcus, lactic acid bacteria of the genus Lactococcus, lactic acid bacteria of Enterococcus, and Examples include lactic acid bacteria such as lactic acid bacteria of the genus Pediococcus, lactic acid bacteria of the genus Tetragenococcus, lactic acid bacteria of the genus Leuconostoc, and lactic acid bacteria of the genus Bifidobacterium.
ラクトバチルス属の乳酸菌としては、例えば、ラクトバチルス・デルブルエッキー・サブスピーシス・ブルガリクス（Lactobacillus delbrueckii subsp．bulgaricus）、ラクトバチルス・ガセリ（Lactobacillus gasseri）、ラクトバチルス・プランタラム（Lactobacillus plantarum）等が挙げられる。ストレプトコッカス属の乳酸菌としては、例えば、ストレプトコッカス・サーモフィルス（Streptococcus thermophilus）等が挙げられる。ラクトコッカス属の乳酸菌としては、ラクトコッカス・ラクティス（Lactococcus lactis）等が挙げられる。 Examples of lactic acid bacteria of the genus Lactobacillus include Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus gasseri, and Lactobacillus plantarum. It will be done. Examples of lactic acid bacteria belonging to the genus Streptococcus include Streptococcus thermophilus. Examples of lactic acid bacteria belonging to the genus Lactococcus include Lactococcus lactis.
（１－２）乳酸およびその塩
乳成分未含有酸性飲料には、乳酸のみが添加されてもかまわないし、乳酸菌の塩のみが添加されてもかまわないし、乳酸およびその塩の両方が添加されてもかまわない。ここで、乳酸の塩としては、例えば、ナトリウム塩が挙げられる。
(1-2) Lactic acid and its salts In non-dairy acidic beverages, only lactic acid, only lactic acid bacteria salts, or both lactic acid and its salts may be added. I don't mind. Here, examples of lactic acid salts include sodium salts.
（１－３）水
水は、飲料用に使用し得る通常の水である。
(1-3) Water Water is ordinary water that can be used for drinking.
（１－４）その他の成分
本発明の別の実施の形態に係る乳成分未含有酸性飲料には、本発明の趣旨を損なわない範囲で上記成分以外の成分が含まれていてもかまわない。上記成分以外の成分としては、例えば、脂質、ビタミン類、ミネラル類、有機塩基、果汁、フレーバー、機能性成分、食品添加物等、通常の飲料に含まれる成分が挙げられる。脂質としては、例えば、ラード、魚油等、これらの分別油、水素添加油、エステル交換油等の動物性油脂；パーム油、サフラワー油、コーン油、ナタネ油、ヤシ油、これらの分別油、水素添加油、エステル交換油等の植物性油脂などが挙げられる。ビタミン類としては、例えば、ビタミンＡ、カロテン類、ビタミンＢ群、ビタミンＣ、ビタミンＤ群、ビタミンＥ、ビタミンＫ群、ビタミンＰ、ビタミンＱ、ナイアシン、ニコチン酸、パントテン酸、ビオチン、イノシトール、コリン、葉酸などが挙げられ、ミネラル類としては、例えば、カルシウム、カリウム、マグネシウム、ナトリウム、銅、鉄、マンガン、亜鉛、セレンなどが挙げられる。機能性成分として、例えば、オリゴ糖、グルコサミン、コラーゲン、セラミド、ローヤルゼリー、ポリフェノールなどが挙げられる。食品添加物として、例えば乳化剤、安定剤、増粘剤、甘味剤、保存料、抗酸化剤、着色剤、香料などが挙げられる。なお、これらの成分は、２種以上を組み合わせて使用することができる。また上記成分は、天然物、天然物加工品、合成品のいずれであってもよい。
(1-4) Other Components The non-dairy acidic beverage according to another embodiment of the present invention may contain components other than the above-mentioned components as long as the gist of the present invention is not impaired. Components other than the above-mentioned components include, for example, components contained in ordinary beverages such as lipids, vitamins, minerals, organic bases, fruit juices, flavors, functional components, and food additives. Examples of lipids include animal fats and oils such as lard, fish oil, and their fractionated oils, hydrogenated oils, and transesterified oils; palm oil, safflower oil, corn oil, rapeseed oil, coconut oil, and their fractionated oils; Examples include vegetable oils and fats such as hydrogenated oils and transesterified oils. Examples of vitamins include vitamin A, carotenes, vitamin B group, vitamin C, vitamin D group, vitamin E, vitamin K group, vitamin P, vitamin Q, niacin, nicotinic acid, pantothenic acid, biotin, inositol, and choline. , folic acid, etc., and minerals include, for example, calcium, potassium, magnesium, sodium, copper, iron, manganese, zinc, and selenium. Examples of functional ingredients include oligosaccharides, glucosamine, collagen, ceramide, royal jelly, and polyphenols. Examples of food additives include emulsifiers, stabilizers, thickeners, sweeteners, preservatives, antioxidants, colorants, flavorings, and the like. In addition, these components can be used in combination of 2 or more types. Further, the above-mentioned components may be natural products, processed natural products, or synthetic products.
（２）組成
健康効果の高い乳酸菌は、飲料としての機能を失わない限り、多量に添加されるのが好ましいが、乳酸およびその塩の少なくとも一方の添加量との関係において乳成分未含有酸性飲料の酸味が強くなりすぎない程度に添加されるのが好ましい。
(2) Composition It is preferable to add a large amount of lactic acid bacteria with high health benefits, as long as the function of the beverage is not lost. However, it is preferable to add them in an amount that does not make the non-dairy acidic beverage too sour in relation to the amount of lactic acid and/or its salt added.
乳酸およびその塩の少なくとも一方の添加量は、乳成分未含有酸性飲料の酸味が強くなりすぎない程度、すなわち、乳成分未含有酸性飲料のｐＨが３．０～６．０になる程度に添加されるのが好ましい。また、この添加量は、乳酸およびその塩の合計で０．０５ｗｔ％以上１．０ｗｔ％以下の範囲程度であることが好ましい。乳酸の添加量は、０．１０ｗｔ％以上０．４０ｗｔ％以下の範囲程度であることが好ましい。乳酸の塩の添加量は、０．０１ｗｔ％以上０．３０ｗｔ％以下の範囲程度であることが好ましい。 The amount of at least one of lactic acid and its salt added is such that the sourness of the non-dairy acidic beverage does not become too strong, that is, the pH of the non-dairy acidic beverage is 3.0 to 6.0. Preferably. Further, the amount added is preferably in the range of 0.05 wt% or more and 1.0 wt% or less in total of lactic acid and its salt. The amount of lactic acid added is preferably in the range of 0.10 wt% or more and 0.40 wt% or less. The amount of lactic acid salt added is preferably in the range of 0.01 wt% or more and 0.30 wt% or less.
乳酸を含有する乳成分未含有酸性飲料における乳酸菌の生菌数は、保存開始後６日経過時に、クエン酸を含有する乳成分未含有酸性飲料における乳酸菌の生菌数の２倍以上であることが好ましく、４倍以上であることがより好ましく、７倍以上であることがさらに好ましい。また、乳酸を含有する乳成分未含有酸性飲料における乳酸菌の生菌数は、保存開始後５日経過時に、クエン酸を含有する乳成分未含有酸性飲料における乳酸菌の生菌数の１．１倍以上であることが好ましく、１．４倍以上であることがより好ましく、２倍以上であることがさらに好ましく、４倍以上であることがさらに好ましく、２０倍以上であることがさらに好ましく、３０倍以上であることが特に好ましい。 The number of viable lactic acid bacteria in the non-dairy acidic beverage containing lactic acid shall be at least twice the number of viable lactic acid bacteria in the non-dairy acidic beverage containing citric acid after 6 days from the start of storage. is preferable, more preferably 4 times or more, still more preferably 7 times or more. In addition, the number of viable lactic acid bacteria in a non-dairy acidic drink containing lactic acid is 1.1 times the number of viable lactic acid bacteria in a non-dairy acidic drink containing citric acid after 5 days from the start of storage. It is preferably at least 1.4 times, more preferably at least 2 times, even more preferably at least 4 times, even more preferably at least 20 times, and even more preferably at least 30 times. It is particularly preferable that it is twice or more.
乳酸を含有する乳成分未含有酸性飲料における乳酸菌の生存率は、保存開始後６日経過時に、５％以上であることが好ましく、１０％以上であることがより好ましく、３０％以上であることがさらに好ましい。また、乳酸を含有する乳成分未含有酸性飲料における乳酸菌の生存率は、保存開始後５日経過時に、１０％以上であることが好ましく、２０％以上であることがより好ましい。The survival rate of lactic acid bacteria in a non-dairy acidic beverage containing lactic acid is preferably 5% or more, more preferably 10% or more, and even more preferably 30% or more, 6 days after the start of storage. The survival rate of lactic acid bacteria in a non-dairy acidic beverage containing lactic acid is preferably 10% or more, and even more preferably 20% or more, 5 days after the start of storage.
以下、実施例および比較例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。 EXAMPLES Hereinafter, the present invention will be explained in more detail by showing examples and comparative examples, but the present invention is not limited to the following examples.
（実施例１）
以下の表１に示される実施例１の組成を有する清涼飲料を調製した。そして、この清涼飲料を１１０℃で１分間オートクレーブ殺菌した後、その清涼飲料を１０℃以下に冷却した。次いで、その冷却済みの清涼飲料に対してラクトバチルス・ガセリＯＬＬ２９５９の濃縮菌液（２．５×１０１１ｃｆｕ／ｍＬ）を０．３６ｗｔ％の比率で添加した。なお、ラクトバチルス・ガセリＯＬＬ２９５９添加後の清涼飲料のｐＨは３．５であった。
(Example 1)
A soft drink having the composition of Example 1 shown in Table 1 below was prepared. After sterilizing this soft drink in an autoclave at 110°C for 1 minute, the soft drink was cooled to 10°C or lower. Next, a concentrated bacterial solution of Lactobacillus gasseri OLL2959 (2.5×10 11 cfu/mL) was added to the cooled soft drink at a ratio of 0.36 wt%. Note that the pH of the soft drink after adding Lactobacillus gasseri OLL2959 was 3.5.
なお、ここで、ラクトバチルス・ガセリＯＬＬ２９５９は、２００６年３月３１日付（原寄託日）で、独立行政法人製品評価技術基盤機構特許微生物寄託センター（日本国千葉県木更津市かずさ鎌足２－５－８ １２２号室）に、受託番号：ＮＩＴＥ ＢＰ－２２４として、ブタペスト条約に基づき国際寄託されている（２００７年１１月２１日に原寄託よりブダペスト条約に基づく寄託へ移管）。 Here, Lactobacillus gasseri OLL2959 was internationally deposited on March 31, 2006 (original deposit date) with the Patent Microorganisms Depositary of the National Institute of Technology and Evaluation (Room 122, 2-5-8 Kazusa Kamatari, Kisarazu City, Chiba Prefecture, Japan) under the deposit number NITE BP-224 based on the Budapest Treaty (transferred from the original deposit to a deposit based on the Budapest Treaty on November 21, 2007).
そして、上述のラクトバチルス・ガセリＯＬＬ２９５９を含有する清涼飲料をペットボトルに充填し、４℃で６日間および９日間保存した際のラクトバチルス・ガセリＯＬＬ２９５９の生菌数を常法により測定したところ、表２の実施例１の行に示される通りとなった。 Then, the number of viable bacteria of Lactobacillus gasseri OLL 2959 was measured by a conventional method when the above-mentioned soft drink containing Lactobacillus gasseri OLL 2959 was filled into a plastic bottle and stored at 4°C for 6 and 9 days. The results were as shown in the row of Example 1 in Table 2.
（比較例１）
以下の表１に示される比較例１の組成を有する清涼飲料を調製した。そして、この清涼飲料を１１０℃で１分間オートクレーブ殺菌した後、その清涼飲料を１０℃以下に冷却した。次いで、その冷却済みの清涼飲料に対してラクトバチルス・ガセリＯＬＬ２９５９の濃縮菌液（２．５×１０１１ｃｆｕ／ｍＬ）を０．３６ｗｔ％の比率で添加した。なお、ラクトバチルス・ガセリＯＬＬ２９５９添加後の清涼飲料のｐＨは３．５であった。
(Comparative example 1)
A soft drink having the composition of Comparative Example 1 shown in Table 1 below was prepared. After sterilizing this soft drink in an autoclave at 110°C for 1 minute, the soft drink was cooled to 10°C or lower. Next, a concentrated bacterial solution of Lactobacillus gasseri OLL2959 (2.5×10 11 cfu/mL) was added to the cooled soft drink at a ratio of 0.36 wt%. Note that the pH of the soft drink after adding Lactobacillus gasseri OLL2959 was 3.5.
そして、上述のラクトバチルス・ガセリＯＬＬ２９５９を含有する清涼飲料をペットボトルに充填し、４℃で６日間および９日間保存した際のラクトバチルス・ガセリＯＬＬ２９５９の生菌数を常法により測定したところ、表２の比較例１の行に示される通りとなった。The soft drink containing the above-mentioned Lactobacillus gasseri OLL2959 was filled into a PET bottle and stored at 4°C for 6 and 9 days, and the viable cell count of Lactobacillus gasseri OLL2959 was measured by conventional methods. The results were as shown in the row for Comparative Example 1 in Table 2.
（実施例２・比較例２）
１．乳酸菌の培養
ラクトバチルス・デルブルエッキー・サブスピーシス・ブルガリクスＯＬＬ１２５５を３７℃の温度環境下、ＭＲＳ培地でそれぞれ３回、賦活培養した。
(Example 2/Comparative Example 2)
1. Cultivation of lactic acid bacteria Lactobacillus delbrueckii subspice Bulgaricus OLL1255 was activated and cultured three times each in MRS medium under a temperature environment of 37°C.
なお、ここで、ラクトバチルス・デルブルエッキー・サブスピーシーズ・ブルガリクスＯＬＬ１２５５は、２００５年２月１０日付（原寄託日）で、独立行政法人製品評価技術基盤機構特許微生物寄託センター（日本国千葉県木更津市かずさ鎌足２－５－８ １２２号室）に、受託番号：ＮＩＴＥ ＢＰ－７６として、ブタペスト条約に基づき国際寄託されている（２００９年４月１日に原寄託よりブダペスト条約に基づく寄託へ移管）。 In addition, Lactobacillus delbrueckii subsp. bulgaricus OLL1255 was registered as of February 10, 2005 (original deposit date) with the Patent Microorganism Depositary, National Institute of Technology and Evaluation (Chiba Prefecture, Japan). It has been internationally deposited under the Budapest Treaty with accession number: NITE BP-76 at Kazusa Kamatari 2-5-8 Room 122, Kisarazu City. transfer).
２．酸液の調製
０．５ｗｔ％のクエン酸水溶液および０．５ｗｔ％の乳酸水溶液を調製した後、各酸水溶液のｐＨを、水酸化ナトリウム水溶液で３．５に調整した。そして、その得られたｐＨ調整済みの酸水溶液を０．２２μｍフィルターで濾過滅菌した。
2. Preparation of acid solutions After preparing a 0.5 wt % citric acid aqueous solution and a 0.5 wt % aqueous lactic acid solution, the pH of each acid aqueous solution was adjusted to 3.5 with an aqueous sodium hydroxide solution. Then, the resulting pH-adjusted acid aqueous solution was sterilized by filtration using a 0.22 μm filter.
３．保存試験
上記１．で得られた賦活培養液を遠心分離して培養液を除去し、残った乳酸菌を、除去した培養液と等量の生理食塩水で懸濁した後、その乳酸菌懸濁液０．５ｍＬを上述の各酸水溶液５ｍＬに接種した。そして、その接種直後の乳酸菌の生菌数と、その乳酸菌接種酸水溶液を５℃で５日間保存した後の生菌数とを常法により測定したところ、表３の実施例２（乳酸水溶液）および比較例２（クエン酸水溶液）の行に示される通りとなった。
3. Storage test 1 above. The activation culture solution obtained in step 1 is centrifuged to remove the culture solution, the remaining lactic acid bacteria are suspended in physiological saline in an amount equal to the removed culture solution, and then 0.5 mL of the lactic acid bacteria suspension is added to the above solution. 5 mL of each acid aqueous solution was inoculated. Then, the number of viable lactic acid bacteria immediately after inoculation and the number of viable bacteria after storing the lactic acid bacteria inoculated acid aqueous solution at 5°C for 5 days were measured by a conventional method. and as shown in the row of Comparative Example 2 (citric acid aqueous solution).
（実施例３・比較例３）
１．乳酸菌の培養
ラクトバチルス・デルブルエッキー・サブスピーシス・ブルガリクスＯＬＬ１２５５をラクトバチルス・デルブルエッキー・サブスピーシス・ブルガリクスＯＬＬ１１７１に代えた以外は、実施例２と同様にして乳酸菌を賦活培養した。
(Example 3/Comparative Example 3)
1. Culture of lactic acid bacteria Lactic acid bacteria were activated and cultured in the same manner as in Example 2, except that Lactobacillus delbrueckii subspicis bulgaricus OLL1255 was replaced with Lactobacillus delbrueckii subspicis bulgaricus OLL1171.
なお、ここで、ラクトバチルス・デルブルエッキー・サブスピーシス・ブルガリクスＯＬＬ１１７１は、２０１３年３月１３日付（原寄託日）で、独立行政法人製品評価技術基盤機構特許微生物寄託センター（日本国千葉県木更津市かずさ鎌足２－５－８ １２２号室）に、受託番号：ＮＩＴＥ ＢＰ－０１５６９として、ブタペスト条約に基づき国際寄託されている。 In addition, Lactobacillus delbrueckii subspicesis bulgaricus OLL1171 was registered as of March 13, 2013 (original deposit date) at the National Institute of Technology and Evaluation Patent Microorganisms Depositary (Kisarazu, Chiba Prefecture, Japan). It has been internationally deposited at Ichi Kazusa Kamatari 2-5-8 Room 122 under the accession number NITE BP-01569 under the Budapest Treaty.
２．酸液の調製
実施例２で示された方法と同じ方法で、ｐＨ３．５のクエン酸水溶液および乳酸水溶液を調製した。
2. Preparation of Acid Solutions In the same manner as shown in Example 2, a citric acid aqueous solution and a lactic acid aqueous solution with a pH of 3.5 were prepared.
３．保存試験
実施例２で示された方法と同じ方法で乳酸菌懸濁液を調製した後、その乳酸菌懸濁液０．５ｍＬを上述の各酸水溶液５ｍＬに接種した。そして、その接種直後の乳酸菌の生菌数と、その乳酸菌接種酸水溶液を５℃で５日間保存した後の生菌数とを常法により測定したところ、表３の実施例３（乳酸水溶液）および比較例３（クエン酸水溶液）の行に示される通りとなった。
3. Storage test After preparing a lactic acid bacteria suspension in the same manner as shown in Example 2, 0.5 mL of the lactic acid bacteria suspension was inoculated into 5 mL of each of the above acid aqueous solutions. Then, the number of viable lactic acid bacteria immediately after inoculation and the number of viable bacteria after storing the lactic acid bacteria inoculated acid aqueous solution at 5°C for 5 days were measured by a conventional method. and as shown in the row of Comparative Example 3 (citric acid aqueous solution).
（実施例４・比較例４）
１．乳酸菌の調製
ラクトバチルス・デルブルエッキー・サブスピーシス・ブルガリクスＯＬＬ１２５５をラクトバチルス・プランタラムＯＬＬ２７１２に代えた以外は、実施例２と同様にして乳酸菌を賦活培養した。
(Example 4 and Comparative Example 4)
1. Preparation of Lactic Acid Bacteria Lactic acid bacteria were activated and cultured in the same manner as in Example 2, except that Lactobacillus delbrueckii subsp. bulgaricus OLL1255 was replaced with Lactobacillus plantarum OLL2712.
なお、ここで、ラクトバチルス・プランタラムＯＬＬ２７１２は、２０１０年７月２日付で、独立行政法人産業総合研究所 特許生物寄託センター（日本国茨城県つくば市東１丁目１番地１ 中央第６）（後に、独立行政法人製品評価技術基盤機構特許微生物寄託センター（日本国千葉県木更津市かずさ鎌足２－５－８ １２２号室）に一元化）に、受託番号：ＦＥＲＭ ＢＰ－１１２６２として、ブタペスト条約に基づき国際寄託されている。 Here, Lactobacillus plantarum OLL2712 was registered as of July 2, 2010 at National Institute of Advanced Industrial Science and Technology Patent Organism Depositary Center (Central 6, Higashi 1-1-1 Tsukuba City, Ibaraki Prefecture, Japan) (later , centralized at the Patent Microorganism Depositary Center, National Institute of Technology and Evaluation (Independent Administrative Agency, National Institute of Technology and Evaluation (Room 122, 2-5-8 Kazusa Kamatari, Kisarazu City, Chiba Prefecture, Japan)), with the accession number: FERM BP-11262, as an international registered trademark under the Budapest Treaty. It has been deposited.
２．酸液の調製
実施例２で示された方法と同じ方法で、ｐＨ３．５のクエン酸水溶液および乳酸水溶液を調製した。
2. Preparation of Acid Solutions In the same manner as shown in Example 2, a citric acid aqueous solution and a lactic acid aqueous solution with a pH of 3.5 were prepared.
３．保存試験
実施例２で示された方法と同じ方法で乳酸菌懸濁液を調製した後、その乳酸菌懸濁液０．５ｍＬを上述の各酸水溶液５ｍＬに接種した。そして、その接種直後の乳酸菌の生菌数と、その乳酸菌接種酸水溶液を５℃で５日間保存した後の生菌数とを常法により測定したところ、表３の実施例４（乳酸水溶液）および比較例４（クエン酸水溶液）の行に示される通りとなった。
3. Storage test After preparing a lactic acid bacteria suspension in the same manner as shown in Example 2, 0.5 mL of the lactic acid bacteria suspension was inoculated into 5 mL of each of the above acid aqueous solutions. Then, the number of viable lactic acid bacteria immediately after inoculation and the number of viable bacteria after storing the lactic acid bacteria inoculated acid aqueous solution at 5°C for 5 days were measured by a conventional method. and as shown in the row of Comparative Example 4 (citric acid aqueous solution).
（実施例５・比較例５）
１．乳酸菌の調製
ラクトバチルス・デルブルエッキー・サブスピーシス・ブルガリクスＯＬＬ１２５５をラクトバチルス・プランタラムＯＬＬ２０３０７１に代えた以外は、実施例２と同様にして乳酸菌を賦活培養した。
(Example 5/Comparative Example 5)
1. Preparation of lactic acid bacteria Lactic acid bacteria were activated and cultured in the same manner as in Example 2, except that Lactobacillus delbrueckii subspicis bulgaricus OLL1255 was replaced with Lactobacillus plantarum OLL203071.
なお、ここで、ラクトバチルス・プランタラムＯＬＬ２０３０７１は、受託番号：ＮＣＩＭＢ１１９７４ＴでＮＣＩＭＢに寄託されており、そこで入手することができる。 Note that Lactobacillus plantarum OLL203071 has been deposited at the NCIMB under accession number NCIMB11974T and is available there.
２．酸液の調製
実施例２で示された方法と同じ方法で、ｐＨ３．５のクエン酸水溶液および乳酸水溶液を調製した。
2. Preparation of Acid Solutions Aqueous solutions of citric acid and lactic acid at pH 3.5 were prepared in the same manner as in Example 2.
３．保存試験
実施例２で示された方法と同じ方法で乳酸菌懸濁液を調製した後、その乳酸菌懸濁液０．５ｍＬを上述の各酸水溶液５ｍＬに接種した。そして、その接種直後の乳酸菌の生菌数と、その乳酸菌接種酸水溶液を５℃で５日間保存した後の生菌数とを常法により測定したところ、表３の実施例５（乳酸水溶液）および比較例５（クエン酸水溶液）の行に示される通りとなった。
3. Storage test After preparing a lactic acid bacteria suspension in the same manner as shown in Example 2, 0.5 mL of the lactic acid bacteria suspension was inoculated into 5 mL of each of the above acid aqueous solutions. Then, the number of viable lactic acid bacteria immediately after inoculation and the number of viable bacteria after storing the lactic acid bacteria inoculated acid aqueous solution at 5°C for 5 days were measured by a conventional method. and as shown in the row of Comparative Example 5 (citric acid aqueous solution).
（実施例６・比較例６）
１．乳酸菌の調製
ストレプトコッカス・サーモフィラスＯＬＳ３２８９を３７℃の温度環境下、グルコースを２ｗｔ％添加したＭ－１７培地で３回、賦活培養した。
(Example 6/Comparative Example 6)
1. Preparation of Lactic Acid Bacteria Streptococcus thermophilus OLS3289 was activated and cultured three times in an M-17 medium supplemented with 2 wt% glucose in a temperature environment of 37°C.
なお、ここで、ストレプトコッカス・サーモフィラスＯＬＳ３２８９（受託番号：ＡＴＣＣ１９２５８）は、アメリカン・タイプ・カルチャー・コレクション（American Type Culture Collection; ATCC）から、ATCC(R)カタログ番号19258の下で入手することができる。 Note that Streptococcus thermophilus OLS 3289 (accession number: ATCC 19258) can be obtained from the American Type Culture Collection (ATCC) under ATCC® catalog number 19258.
２．酸液の調製
０．５ｗｔ％のクエン酸水溶液および０．５ｗｔ％の乳酸水溶液を調製した後、各酸水溶液のｐＨを、水酸化ナトリウム水溶液で４．５に調整した。そして、その得られたｐＨ調整済みの酸水溶液を０．２２μｍフィルターで濾過滅菌した。
2. Preparation of Acid Solutions After preparing a 0.5 wt% citric acid aqueous solution and a 0.5 wt% lactic acid aqueous solution, the pH of each acid aqueous solution was adjusted to 4.5 with a sodium hydroxide aqueous solution. Then, the resulting pH-adjusted acid aqueous solution was sterilized by filtration using a 0.22 μm filter.
３．保存試験
実施例２で示された方法と同じ方法で乳酸菌懸濁液を調製した後、その乳酸菌懸濁液０．５ｍＬを上述の各酸水溶液５ｍＬに接種した。そして、その接種直後の乳酸菌の生菌数と、その乳酸菌接種酸水溶液を５℃で５日間保存した後の生菌数とを常法により測定したところ、表３の実施例６（乳酸水溶液）および比較例６（クエン酸水溶液）の行に示される通りとなった。
3. Preservation test A lactic acid bacteria suspension was prepared in the same manner as in Example 2, and then 0.5 mL of the lactic acid bacteria suspension was inoculated into 5 mL of each of the above-mentioned aqueous acid solutions. The viable cell count of the lactic acid bacteria immediately after inoculation and after storing the aqueous acid solution inoculated with the lactic acid bacteria at 5° C. for 5 days was measured by a conventional method, and the results were as shown in the rows of Example 6 (aqueous lactic acid solution) and Comparative Example 6 (aqueous citric acid solution) in Table 3.
（実施例７・比較例７）
１．乳酸菌の調製
ストレプトコッカス・サーモフィラスＯＬＳ３２８９をラクトコッカス・ラクティスＯＬＳ３３１０に代えると共に、培養温度を３７℃から３０℃に代えた以外は、実施例６と同様にして乳酸菌を賦活培養した。
(Example 7/Comparative Example 7)
1. Preparation of lactic acid bacteria Lactic acid bacteria were activated and cultured in the same manner as in Example 6, except that Streptococcus thermophilus OLS3289 was replaced with Lactococcus lactis OLS3310, and the culture temperature was changed from 37°C to 30°C.
なお、ここで、ラクトコッカス・ラクティスＯＬＳ３３１０（受託番号：ＪＣＭ ５８０５Ｔ）は、理化学研究所バイオリソースセンター、American type culture collection （米国）、財団法人発酵研究所（日本国大阪府大阪市淀川区十三本町２丁目１７番８５号）、東京農業大学・菌株保存室（日本国東京都世田谷区桜丘１丁目１番１号）等から入手することができる。 Here, Lactococcus lactis OLS3310 (accession number: JCM 5805T) was purchased from RIKEN BioResource Center, American type culture collection (USA), Fermentation Research Institute (Jusohonmachi, Yodogawa-ku, Osaka-shi, Osaka-ken, Japan). 2-17-85), Tokyo University of Agriculture, Bacterial Strain Storage Room (1-1-1 Sakuragaoka, Setagaya-ku, Tokyo, Japan), etc.
２．酸液の調製
実施例６で示された方法と同じ方法で、ｐＨ４．５のクエン酸水溶液および乳酸水溶液を調製した。
2. Preparation of Acid Solutions In the same manner as shown in Example 6, a citric acid aqueous solution and a lactic acid aqueous solution having a pH of 4.5 were prepared.
３．保存試験
実施例２で示された方法と同じ方法で乳酸菌懸濁液を調製した後、その乳酸菌懸濁液０．５ｍＬを上述の各酸水溶液５ｍＬに接種した。そして、その接種直後の乳酸菌の生菌数と、その乳酸菌接種酸水溶液を５℃で５日間保存した後の生菌数とを常法により測定したところ、表３の実施例７（乳酸水溶液）および比較例７（クエン酸水溶液）の行に示される通りとなった。
3. Storage test After preparing a lactic acid bacteria suspension in the same manner as shown in Example 2, 0.5 mL of the lactic acid bacteria suspension was inoculated into 5 mL of each of the above acid aqueous solutions. Then, the number of viable lactic acid bacteria immediately after inoculation and the number of viable bacteria after storing the lactic acid bacteria inoculated acid aqueous solution at 5°C for 5 days were measured by a conventional method. and as shown in the row of Comparative Example 7 (citric acid aqueous solution).
（実施例８・比較例８）
１．乳酸菌の調製
ラクトバチルス・ガセリＯＬＬ２９５９を３５℃の温度環境下、ホエイ分解培地で培養した。
(Example 8/Comparative Example 8)
1. Preparation of lactic acid bacteria Lactobacillus gasseri OLL2959 was cultured in a whey decomposition medium at a temperature of 35°C.
なお、ここで、ラクトバチルス・ガセリＯＬＬ２９５９は、２００６年３月３１日付（原寄託日）で、独立行政法人製品評価技術基盤機構特許微生物寄託センター（日本国千葉県木更津市かずさ鎌足２－５－８ １２２号室）に、受託番号：ＮＩＴＥ ＢＰ－２２４として、ブタペスト条約に基づき国際寄託されている（２００７年１１月２１日に原寄託よりブダペスト条約に基づく寄託へ移管）。 Here, Lactobacillus gasseri OLL2959 was internationally deposited on March 31, 2006 (original deposit date) with the Patent Microorganisms Depositary of the National Institute of Technology and Evaluation (Room 122, 2-5-8 Kazusa Kamatari, Kisarazu City, Chiba Prefecture, Japan) under the deposit number NITE BP-224 based on the Budapest Treaty (transferred from the original deposit to a deposit based on the Budapest Treaty on November 21, 2007).
２．酸液の調製
実施例２で示された方法と同じ方法で、ｐＨ３．５のクエン酸水溶液および乳酸水溶液を調製した。
2. Preparation of Acid Solutions In the same manner as shown in Example 2, a citric acid aqueous solution and a lactic acid aqueous solution with a pH of 3.5 were prepared.
３．保存試験
上記１．で得られた培養液を遠心分離して培養液を除去し、その沈殿物（濃縮乳酸菌）が０．０５ｗｔ％の濃度となるようにその沈殿物を上述の各酸水溶液５ｍＬに接種した。そして、その接種直後の乳酸菌の生菌数と、その乳酸菌接種酸水溶液を５℃で５日間保存した後の生菌数とを常法により測定したところ、表３の実施例８（乳酸水溶液）および比較例８（クエン酸水溶液）の行に示される通りとなった。
3. Storage test 1 above. The culture solution obtained was centrifuged to remove the culture solution, and the precipitate (concentrated lactic acid bacteria) was inoculated into 5 mL of each of the above acid aqueous solutions so that the concentration was 0.05 wt%. Then, the number of viable lactic acid bacteria immediately after inoculation and the number of viable bacteria after storing the lactic acid bacteria inoculated acid aqueous solution at 5°C for 5 days were measured by a conventional method. and as shown in the row of Comparative Example 8 (citric acid aqueous solution).
（実施例９）
１．乳酸菌の調製
ラクトバチルス・ガセリＯＬＬ２９５９をラクトバチルス・ガセリＯＬＬ２７１６に代えた以外は、実施例８と同様にして乳酸菌を培養した。
Example 9
1. Preparation of Lactic Acid Bacteria Lactic acid bacteria were cultured in the same manner as in Example 8, except that Lactobacillus gasseri OLL2716 was used instead of Lactobacillus gasseri OLL2959.
なお、ここで、ラクトバチルス・ガセリＯＬＬ２７１６は、１９９９年５月２４日付（原寄託日）で、通商産業省工業技術院生命工学工業技術研究所（日本国茨城県つくば市東１丁目１番３号）（後に、独立行政法人製品評価技術基盤機構特許微生物寄託センター（日本国千葉県木更津市かずさ鎌足２－５－８ １２２号室）に一元化）に、受託番号：ＦＥＲＭ ＢＰ－６９９９として、ブタペスト条約に基づき国際寄託されている（２０００年１月１４日に原寄託よりブダペスト条約に基づく寄託へ移管）。 Here, Lactobacillus gasseri OLL2716 was registered as of May 24, 1999 (original deposit date) at the Institute of Biotechnology and Industrial Technology, Agency of Industrial Science and Technology, Ministry of International Trade and Industry (1-1-3 Higashi, Tsukuba City, Ibaraki Prefecture, Japan). ) (later centralized at the National Institute of Technology and Evaluation, Patent Microorganisms Depositary (Room 122, 2-5-8 Kazusa Kamatari, Kisarazu City, Chiba Prefecture, Japan)) under the Budapest Treaty under the accession number FERM BP-6999. (transferred from the original deposit to the deposit pursuant to the Budapest Treaty on January 14, 2000).
２．酸液の調製
実施例２で示された方法と同じ方法で、ｐＨ３．５のクエン酸水溶液および乳酸水溶液を調製した。
2. Preparation of Acid Solutions In the same manner as shown in Example 2, a citric acid aqueous solution and a lactic acid aqueous solution with a pH of 3.5 were prepared.
３．保存試験
実施例８で示された方法と同じ方法で沈殿物（濃縮乳酸菌）を得た後、その沈殿物（濃縮乳酸菌）が０．０５ｗｔ％の濃度となるようにその沈殿物を上述の各酸水溶液５ｍＬに接種した。そして、その接種直後の乳酸菌の生菌数と、その乳酸菌接種酸水溶液を５℃で５日間保存した後の生菌数とを常法により測定したところ、表３の実施例９（乳酸水溶液）および比較例９（クエン酸水溶液）の行に示される通りとなった。
3. Storage test After obtaining a precipitate (concentrated lactic acid bacteria) using the same method as shown in Example 8, the precipitate was treated with each of the above methods so that the precipitate (concentrated lactic acid bacteria) had a concentration of 0.05 wt%. It was inoculated into 5 mL of acid aqueous solution. Then, the number of viable lactic acid bacteria immediately after inoculation and the number of viable bacteria after storing the lactic acid bacteria inoculated acid aqueous solution at 5°C for 5 days were measured by a conventional method. and as shown in the row of Comparative Example 9 (citric acid aqueous solution).
（考察）
実施例１に係るラクトバチルス・ガセリＯＬＬ２９５９含有清涼飲料の６日間保存後の生菌数は、比較例１に係るラクトバチルス・ガセリＯＬＬ２９５９含有清涼飲料の６日間保存後の生菌数の約７倍であった。また、比較例１に係るラクトバチルス・ガセリＯＬＬ２９５９含有清涼飲料の９日間保存後の生菌数は、検出限界である０．１×１０８ｃｆｕ／ｍＬ未満であったが、実施例１に係るラクトバチルス・ガセリＯＬＬ２９５９含有清涼飲料の９日間保存後の生菌数は、０．９×１０８ｃｆｕ／ｍＬであった。
(Consideration)
The number of viable bacteria after storage for 6 days in the soft drink containing Lactobacillus gasseri OLL2959 according to Example 1 is approximately 7 times the number of viable bacteria after storage for 6 days in the soft drink containing Lactobacillus gasseri OLL 2959 according to Comparative Example 1. Met. Furthermore, the number of viable bacteria in the Lactobacillus gasseri OLL2959-containing soft drink according to Comparative Example 1 after storage for 9 days was less than the detection limit of 0.1 x 10 8 cfu/mL; The viable bacterial count of the Lactobacillus gasseri OLL2959-containing soft drink after storage for 9 days was 0.9×10 8 cfu/mL.
実施例２に係るラクトバチルス・デルブルエッキー・サブスピーシス・ブルガリクスＯＬＬ１２５５含有乳酸水溶液の５日間保存後の生菌数は、比較例２に係るラクトバチルス・デルブルエッキー・サブスピーシス・ブルガリクスＯＬＬ１２５５含有クエン酸水溶液の５日間保存後の生菌数の約２倍であった。 The number of viable bacteria after storage for 5 days of the lactic acid aqueous solution containing Lactobacillus delbrueckii subspiceis bulgaricus OLL1255 according to Example 2 is the same as that of the quench containing Lactobacillus delbrueckii subspiceis bulgaricus OLL1255 according to Comparative Example 2. The number of viable bacteria was approximately twice that of the acid aqueous solution after storage for 5 days.
実施例３に係るラクトバチルス・デルブルエッキー・サブスピーシス・ブルガリクスＯＬＬ１１７１含有乳酸水溶液の５日間保存後の生菌数は、比較例３に係るラクトバチルス・デルブルエッキー・サブスピーシス・ブルガリクスＯＬＬ１１７１含有クエン酸水溶液の５日間保存後の生菌数の約４倍であった。The viable cell count of the lactic acid aqueous solution containing Lactobacillus delbrueckii subsp. bulgaricus OLL1171 according to Example 3 after storage for 5 days was approximately four times that of the citric acid aqueous solution containing Lactobacillus delbrueckii subsp. bulgaricus OLL1171 according to Comparative Example 3 after storage for 5 days.
実施例４に係るラクトバチルス・プランタラムＯＬＬ２７１２含有乳酸水溶液の５日間保存後の生菌数は、比較例４に係るラクトバチルス・プランタラムＯＬＬ２７１２含有クエン酸水溶液の５日間保存後の生菌数の約２倍であった。 The number of viable bacteria after storage for 5 days in the lactic acid aqueous solution containing Lactobacillus plantarum OLL2712 according to Example 4 is the same as the number of viable bacteria after storage for 5 days in the citric acid aqueous solution containing Lactobacillus plantarum OLL2712 according to Comparative Example 4. It was about twice as large.
実施例５に係るラクトバチルス・プランタラムＯＬＬ２０３０７１含有乳酸水溶液の５日間保存後の生菌数は、比較例５に係るラクトバチルス・プランタラムＯＬＬ２０３０７１含有クエン酸水溶液の５日間保存後の生菌数の約３１倍であった。 The number of viable bacteria after storage for 5 days in the lactic acid aqueous solution containing Lactobacillus plantarum OLL203071 according to Example 5 is the same as the number of viable bacteria after storage for 5 days in the citric acid aqueous solution containing Lactobacillus plantarum OLL203071 according to Comparative Example 5. It was about 31 times.
実施例６に係るストレプトコッカス・サーモフィラスＯＬＳ３２８９含有乳酸水溶液の５日間保存後の生菌数は、比較例６に係るストレプトコッカス・サーモフィラスＯＬＳ３２８９含有クエン酸水溶液の５日間保存後の生菌数の約１．１倍であった。 The number of viable bacteria after storage for 5 days in the lactic acid aqueous solution containing Streptococcus thermophilus OLS3289 according to Example 6 is approximately 1.1 of the number of viable bacteria after storage for 5 days in the citric acid aqueous solution containing Streptococcus thermophilus OLS3289 according to Comparative Example 6. It was double that.
実施例７に係るラクトコッカス・ラクティスＯＬＳ３３１０含有乳酸水溶液の５日間保存後の生菌数は、比較例７に係るラクトコッカス・ラクティスＯＬＳ３３１０含有クエン酸水溶液の５日間保存後の生菌数の約１．４倍であった。 The number of viable bacteria after storage for 5 days in the aqueous lactic acid solution containing Lactococcus lactis OLS3310 according to Example 7 is approximately 1 of the number of viable bacteria after storage for 5 days in the aqueous citric acid solution containing Lactococcus lactis OLS3310 according to Comparative Example 7. It was .4 times as large.
実施例８に係るラクトバチルス・ガセリＯＬＬ２９５９含有乳酸水溶液の５日間保存後の生菌数は、比較例６に係るラクトバチルス・ガセリＯＬＬ２９５９含有クエン酸水溶液の５日間保存後の生菌数の約２３倍であった。The viable cell count of the Lactobacillus gasseri OLL2959-containing lactic acid aqueous solution of Example 8 after storage for 5 days was approximately 23 times that of the Lactobacillus gasseri OLL2959-containing citric acid aqueous solution of Comparative Example 6 after storage for 5 days.
実施例９に係るラクトバチルス・ガセリＯＬＬ２７１６含有乳酸水溶液の５日間保存後の生菌数は、比較例９に係るラクトバチルス・ガセリＯＬＬ２７１６含有クエン酸水溶液の５日間保存後の生菌数の約１．１倍であった。 The number of viable bacteria after storage for 5 days in the aqueous lactic acid solution containing Lactobacillus gasseri OLL2716 according to Example 9 is approximately 1 of the number of viable bacteria after storage for 5 days in the aqueous citric acid solution containing Lactobacillus gasseri OLL 2716 according to Comparative Example 9. .1 times.
上述の結果から、乳酸は、乳酸菌の生菌数の減少速度を緩和させる機能を有することが明らかとなった。 From the above results, it was revealed that lactic acid has a function of slowing down the rate of decrease in the number of viable lactic acid bacteria.
本発明に係る乳酸菌の生菌数の減少抑制剤は、乳成分を全く含まないか実質的に含まない乳酸菌含有飲料（例えば、低カロリーの乳酸菌含有飲料や、ノンカロリーの乳酸菌含有飲料）に利用することができる。 The agent for suppressing the decrease in the number of viable lactic acid bacteria according to the present invention can be used in lactic acid bacteria-containing beverages that do not contain any or substantially no milk components (e.g., low-calorie lactic acid bacteria-containing drinks and non-caloric lactic acid bacteria-containing drinks). can do.
ＮＩＴＥ ＢＰ－２２４
ＮＩＴＥ ＢＰ－７６
ＮＩＴＥ ＢＰ－０１５６９
ＦＥＲＭ ＢＰ－６９９９
ＦＥＲＭ ＢＰ－１１２６２
NITE BP-224
NITE BP-76
NITE BP-01569
FERM BP-6999
FERM BP-11262
Claims (12)
請求項１に記載の乳酸菌の生菌数の減少抑制剤。 The agent for suppressing a decrease in the number of viable lactic acid bacteria according to claim 1, wherein the salt does not contain a calcium salt.
請求項１に記載の乳酸菌の生菌数の減少抑制剤。 The inhibitor for suppressing a decrease in viable cell count of lactic acid bacteria according to claim 1, wherein the salt is a sodium salt.
乳酸菌の生菌と、
乳酸およびその塩から成る酸味料と
を含有する、乳成分未含有酸性飲料。 A non-dairy acidic beverage that is free or substantially free of dairy components, comprising:
Live lactic acid bacteria and
A non-dairy acidic beverage containing lactic acid and an acidulant consisting of a salt thereof.
請求項６に記載の乳成分未含有酸性飲料。 The non-dairy acidic beverage according to claim 6 , wherein the total concentration of the lactic acid and its salt is within the range of 0.05 wt% or more and 1.0 wt% or less.
前記塩の添加量は０．０１ｗｔ％以上０．３０ｗｔ％以下の範囲内である
請求項６に記載の乳成分未含有酸性飲料。 The amount of lactic acid added is within the range of 0.10 wt% or more and 0.40 wt% or less,
The non-dairy acidic beverage according to claim 6 , wherein the amount of the salt added is within the range of 0.01 wt% or more and 0.30 wt% or less.
請求項６から８のいずれか１項に記載の乳成分未含有酸性飲料。 9. The non-dairy acidic beverage according to claim 6 , wherein the salts do not include calcium salts.
請求項６から８のいずれか１項に記載の乳成分未含有酸性飲料。 The non-dairy acidic beverage according to any one of claims 6 to 8 , wherein the salt is a sodium salt.
請求項６から１０のいずれか１項に記載の乳成分未含有酸性飲料。 The non-dairy acidic beverage according to any one of claims 6 to 10 , which has a pH of 3.0 to 6.0.
請求項６から１１のいずれか１項に記載の乳成分未含有酸性飲料。 12. The non-dairy acidic beverage according to claim 6 , which is packaged in a container.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2018063616 | 2018-03-29 | ||
| JP2018063616 | 2018-03-29 | ||
| PCT/JP2019/013111 WO2019189321A1 (en) | 2018-03-29 | 2019-03-27 | Agent for inhibiting reduction of viable lactic acid bacteria and milk component-free acidic beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPWO2019189321A1 JPWO2019189321A1 (en) | 2021-03-18 |
| JP7457646B2 true JP7457646B2 (en) | 2024-03-28 |
Family
ID=68060130
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2020509170A Active JP7457646B2 (en) | 2018-03-29 | 2019-03-27 | Inhibitor for the decrease in viable lactic acid bacteria count and non-dairy acidic beverage |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP7457646B2 (en) |
| CN (1) | CN111655043A (en) |
| WO (1) | WO2019189321A1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001252012A (en) | 2000-03-15 | 2001-09-18 | Otsuka Shokuhin Kk | Lactic acid bacterium beverage capable of being subjected to long-term chilled storage and method for producing the same |
| JP2003116497A (en) | 2001-10-05 | 2003-04-22 | Mari:Kk | Lactic fermentation drink of pomegranate |
| JP2015080434A (en) | 2013-10-22 | 2015-04-27 | 日清ヨーク株式会社 | Beverage containing lactic acid bacteria |
| CN107361275A (en) | 2017-07-28 | 2017-11-21 | 福建绿泉食品有限公司 | A kind of method and fermented juice using compound lactobacillus-fermencucumber concentrated apple juice |
| JP2018033334A (en) | 2016-08-30 | 2018-03-08 | 株式会社ゲノム創薬研究所 | Method for reducing sugar concentration in vegetable or fruit juice, and method for producing lactic acid bacterium-containing vegetable or fruit juice using the method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101341995A (en) * | 2008-08-26 | 2009-01-14 | 上海应用技术学院 | Preparation method for lactobacillus fermentation vegetable juice beverage |
| CN107467456A (en) * | 2017-08-23 | 2017-12-15 | 宁波甬基生物科技有限公司 | A kind of nourshing kidney moistening lung sealwort Chinese angelica root health beverage and preparation method thereof |
-
2019
- 2019-03-27 CN CN201980008148.0A patent/CN111655043A/en active Pending
- 2019-03-27 WO PCT/JP2019/013111 patent/WO2019189321A1/en active Application Filing
- 2019-03-27 JP JP2020509170A patent/JP7457646B2/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001252012A (en) | 2000-03-15 | 2001-09-18 | Otsuka Shokuhin Kk | Lactic acid bacterium beverage capable of being subjected to long-term chilled storage and method for producing the same |
| JP2003116497A (en) | 2001-10-05 | 2003-04-22 | Mari:Kk | Lactic fermentation drink of pomegranate |
| JP2015080434A (en) | 2013-10-22 | 2015-04-27 | 日清ヨーク株式会社 | Beverage containing lactic acid bacteria |
| JP2018033334A (en) | 2016-08-30 | 2018-03-08 | 株式会社ゲノム創薬研究所 | Method for reducing sugar concentration in vegetable or fruit juice, and method for producing lactic acid bacterium-containing vegetable or fruit juice using the method |
| CN107361275A (en) | 2017-07-28 | 2017-11-21 | 福建绿泉食品有限公司 | A kind of method and fermented juice using compound lactobacillus-fermencucumber concentrated apple juice |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2019189321A1 (en) | 2021-03-18 |
| CN111655043A (en) | 2020-09-11 |
| WO2019189321A1 (en) | 2019-10-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Siroli et al. | Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce | |
| Alegre et al. | Microbiological and physicochemical quality of fresh-cut apple enriched with the probiotic strain Lactobacillus rhamnosus GG | |
| Kemsawasd et al. | Survival of immobilized probiotics in chocolate during storage and with an in vitro gastrointestinal model | |
| Abriouel et al. | Potential applications of the cyclic peptide enterocin AS-48 in the preservation of vegetable foods and beverages | |
| JP6506688B2 (en) | Fermented milk with suppressed acidity rise and method for producing the same | |
| Tuersuntuoheti et al. | Review of the application of ε‐poly‐L‐lysine in improving food quality and preservation | |
| Buriti et al. | Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses | |
| Sivudu et al. | A Comparative study on Probiotication of mixed Watermelon and Tomato juice by using Probiotic strains of Lactobacilli | |
| El-Kholy et al. | Research Article Tallaga Cheese as a New Functional Dairy Product | |
| Fernandes et al. | On the behavior of Listeria innocua and Lactobacillus acidophilus co-inoculated in a dairy dessert and the potential impacts on food safety and product's functionality | |
| Lavrentev et al. | Perspectives of Bacillus coagulans MTCC 5856 in the production of fermented dairy products | |
| WO2015186998A1 (en) | Method for the production of dried probiotic food | |
| JP2014027925A (en) | Culture medium for exopolysaccharide-producing lactobacillus, method for manufacturing exopolysaccharide-producing lactobacillus, exopolysaccharide, method for producing exopolysaccharide and method for yoghurt production | |
| Modzelewska-Kapitula et al. | Influence of inulin and potentially probiotic Lactobacillus plantarum strain on microbiological quality and sensory properties of soft cheese | |
| Andrade et al. | Kluyveromyces lactis and Torulaspora delbrueckii: Probiotic characterization, anti-Salmonella effect, and impact on cheese quality | |
| Samedi et al. | Evaluation of technological and probiotic abilities of local lactic acid bacteria | |
| JP7457646B2 (en) | Inhibitor for the decrease in viable lactic acid bacteria count and non-dairy acidic beverage | |
| Marhamatizadeh et al. | The effect of coffee extract on the growth and viability of Lactobacillus acidophilus and Bifidobacterium bifidum in probiotic milk and yoghurt | |
| Hsieh et al. | The synergistic effect of nisin and garlic shoot juice against Listeria spp. in soymilk | |
| JP2018082680A (en) | Antibacterial culture of lactic acid bacteria | |
| Nigatu et al. | Evaluation of the antagonistic effect of six mixed cultures of lactic acid bacteria, isolated from the Ethiopian fermented milk ergo, against some foodborne pathogens inoculated into the Ethiopian cottage cheese ayib | |
| Speranza et al. | Shelf life definition for Italian anchovies inoculated with Lactobacillus plantarum and Bifidobacterium animalis subsp. lactis | |
| Hafez et al. | Pivotal role of Lactobacillus strains in improvement of soft cheese quality and inhibiting the growth of harmful and dangerous bacterial pathogens. | |
| Mahrous et al. | Production of a functional frozen yoghurt fortified with omega-3 and vitamin E | |
| Salama et al. | Properties of novel ultra-filtrated soft cheese supplemented with sumac extract |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20200710 |
|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20220314 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20230228 |
|
| A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20230421 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20230627 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20230829 |
|
| A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20231024 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20231219 |
|
| 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: 20240227 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20240315 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 7457646 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |