JPH0584065A - New lactobacillus and fermented ginseng juice prepared by using the same - Google Patents

Abstract

PURPOSE:To provide a newly discovered lactobacillus having improved fermentation power of vegetable juice and giving a functionally excellent fermented liquid in contrast with conventional lactobacillus and to provide a means for the effective utilization of the strain. CONSTITUTION:The objective microbial strain, Lactobacillus plantarum L-051 (FERM P-11912), is separated from a silage, exhibits high fermentation power in vegetable juice and gives a fermented liquid having extremely excellent functionality. A fermented ginseng juice is prepared by fermenting a ginseng juice adjusted to a Brix concentration of 2-30 using the strain.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a novel lactic acid bacterium and fermented ginseng juice obtained using the same.

[0002]

2. Description of the Related Art Techniques for fermenting mashes and juices of vegetables and fruits by adding lactic acid bacteria are disclosed in JP-A-49-36848 and
50-18653, JP-A-58-15109, JP-A-60-248131,
JP-A-62-282576, JP-A-63-167757, JP-A-1-179
No. 647, JP-A-1-181745, JP-A-1-199566 and the like. However, most of these use lactic acid bacteria for dairy industry, but lactic acid bacteria for dairy industry have high nutritional requirements, and good fermentation cannot be performed by fermentation using carrot juice. It was also found that the use of lactic acid bacteria other than lactic acid bacteria for the dairy industry could not produce fermented ginseng juice that was organoleptically excellent.

[0003]

[Object] The present invention relates to a novel lactic acid bacterium which exhibits a high fermentability in a vegetable juice and gives a fermentatively excellent fermented liquid, and a fermented vegetable juice using the same.

[0004]

[Structure] The present inventors have isolated a large number of bacteria from plants such as flowers and silage, and among them, show acid resistance,
Lactic acid bacteria that produce lactic acid, screen lactic acid bacteria that have gram-positive, catalase (-) properties, ferment ginseng juice using the obtained lactic acid bacteria, and perform a sensory test on the fermentation liquid to provide excellent fermented juice. The present invention has been accomplished by searching for That is, the first aspect of the present invention is silage
Lactobacillus plantarum (Lactobacillus plantarum), which has been isolated from (silage), shows a high fermentation ability in vegetable juice, and gives an extremely excellent sensory fermentation liquid.
arum) L-051 lactic acid bacterium (Microtechnology Research Institute No. 11912). A second aspect of the present invention relates to a fermented ginseng juice obtained by adding the lactic acid bacterium according to claim 1 to a ginseng juice adjusted to a Brix 2 to 30 concentration and fermenting the ginseng juice. If necessary, sugar, honey, spices, milk,
The above fermentation may be carried out after adding an additive selected from the group consisting of skimmed milk powder and fruit juice, or may be added after the fermentation. Further, after fermentation, acidulants such as citric acid and carbonic acid can be added.

The lactic acid bacterium of the present invention has the following properties. Morphology Short bacillus No spore formation Gram staining No positive gas generation No catalase No production Lactic acid DL type Production temperature 15-45 ° C Sugar utilization Lactobacillus plantarum JCM1149 Standard strain Amygdalin + + arabinose + + cellobiose + + Fructose ＋ ＋ Galactose ＋ ＋ Glucose ＋ ＋ Gluconic acid ＋ ＋ Lactose ＋ ＋ Maltose ＋ ＋ Mannitol ＋ ＋ Mannose ＋ ＋ Meletitose ＋ ＋ Mellibiose ＋ Raffinose ＋ ＋ Sorrhose ＋ Salicose ＋ Syringe ++ Xylose --- As for the assimilation of the above sugars, the following basic medium was sterilized at 121 ° C for 15 minutes, and after cooling, each saccharide that had been sterilized by filtration was added to 1%, and then the suspension of lactic acid bacteria was added. Inoculate with liquid 30 In cultured medium color after two weeks of culture it is determined that there is assimilative about what has changed from red to yellow. Basic medium Casein peptone 1% Yeast extract 0.5% Dipotassium hydrogen phosphate 0.5% Diammonium citrate 0.2% Sodium acetate 0.5% Magnesium sulfate heptahydrate 0.05% Manganese sulfate tetrahydrate 0.02% Tween 80 0.1% Chlorophenol red From the results of 0.05% or more, it is confirmed that the lactic acid bacterium of the present invention is Lactobacillus plantarum. However, as will be described further below, the bacterium provides a fermented solution which is organoleptically excellent in the fermentation of ginseng juice, and has a remarkable difference from the JCM1149 standard bacterium in this respect. In the second aspect of the present invention, the concentration of ginseng juice was defined as Brix2 to 30, but the reason is that Brix2 or less contributes to the fermentation in improving the unpleasant odor when the fermentation liquid is used in a beverage. However, if it is Brix 30 or more, the fermentation time becomes long, and since the amount of lactic acid produced per ginseng extract is low, sufficient acidity cannot be obtained when diluted, and the effect of improving unpleasant odor is further reduced. Is. Also, Brix 2-3 of the concentration of carrot juice
Among 0, those of Brix 6 to 20 are particularly preferable.

[0006]

【Example】

(1) The results of the fermentability of this bacterium in ginseng juice and the results of a sensory test of the fermentation broth are shown. To Brix20 ginseng juice, 4% by volume of a starter prepared by previously culturing the bacterium in the same ginseng juice was added, and statically cultivated at 30 ° C, and the acidity, viable cell count, and pH were measured over time, and the results are shown in Fig. 1. It was shown to. It can be seen from FIG. 1 that the fermentation capacity is extremely high. Next, using the lactic acid bacterium of the present invention shown in Table 1 and other various lactic acid bacteria, the carrot juice was fermented by the same method as described above, and after 3 days of fermentation, the fermented liquid was diluted and reduced to Brix6, and a sensory test was conducted using a specialized panel. I went. The evaluation value was set to 0 based on the fermentation liquor using this bacterium, and the fermentation liquor using other lactic acid bacteria was-
A 5-grade evaluation of 2 to +2 points was performed. The result is shown in FIG. It was found that the evaluation of the fermentation broth using this bacterium was extremely superior to all the strains tested. Bacteria that have undergone a comparative sensory test based on the bacterium of the present invention are shown below.

[Table 1] Table 1 Lactobacillus plantarum L-01 Lactobacillus plantarum IAM1041 Lactobacillus bukuneri JCM1115 Lactobacillus plantarum JCM1149 Lactococcus lactis 527 Lactococcus cremolacs・ Diacetylactis N-7 Streptococcus thermophilus 510 Lactobacillus helveticus B-1 Lactobacillus delburchi B-56 Lactobacillus acidophilus L-54 Lactobacillus casei L-14 (2) Brix 20 Sterilization of ginseng juice reaching 100 ° C. Then, add 4% by volume of a starter prepared by culturing the bacterium in the same ginseng juice in advance,
The culture was allowed to stand for 3 days at 37 ° C to obtain a fermentation broth. Dilute it,
Lactic acid fermented carrot juice containing live bacteria. A delicious beverage having a refreshing acidity of lactic acid and no unpleasant odor of carrot was obtained. (3) 300 parts of the fermented liquor obtained in (2) above, 70 parts of honey, 1.5 parts of citric acid, 628.5 parts of water, and 1 part of flavoring agents such as yogurt flavor were added to obtain lactic acid fermented ginseng juice. .. It contained 100% ginseng-derived extract, was rich in carotene, had a high nutritional value, and was a delicious beverage. (4) Brix 20 300 g of ginseng juice, 90 parts of honey, 1 part of fragrance, 60 parts of water
Mix 9 parts, sterilize up to 100 ℃, add 15 parts starter cultivated this bacterium in carrot juice in advance, and cultivate statically at 30 ℃ for 3 days,
I got lactic acid fermented ginseng juice. This beverage also contained 100% of ginseng-derived extract, was rich in carotene, had a high nutritional value, and was well-accepted to honey, spices, and carrot juice, and lactic acid-derived lactic acid was a pleasant beverage. (5) Mix Brix 15 ginseng juice and Brix 25 apple juice in equal amounts to obtain 10
Sterilized to reach 0 ° C. To this, a starter prepared by culturing the bacterium in advance with carrot juice was added, and static culture was carried out at 30 ° C. for 3 days. Lactic acid fermented juice was obtained by adding 550 parts of this fermented liquid, 449 parts of water and 1 part of flavor. This beverage contained 68% of both carrots and apples and was a delicious beverage with a feeling of fermentation and fruit juice. (6) Mix Brix 36 ginseng soup with 555.6 parts and water with 69.8 parts to give 100
Sterilized by reaching ℃. Also, milk 275 parts, skim milk powder 9.96 parts, water 8
9.6 parts were mixed and sterilized at 100 ° C. After mixing both (Ginseng concentration Brix20), a starter obtained by culturing the bacterium in advance with ginseng juice was added thereto, and fermented at 30 ° C for 3 days. This fermented liquid 300
0.6 parts citric acid, 3.5 parts pectin, 60 parts honey, 634 water.
9 parts and 1 part of fragrance were mixed to prepare a lactic acid fermented carrot juice. This beverage was rich in carrots, honey, and milk, had a high nutritional value, and was a delicious beverage.

[0007]

[Effect] To date, many attempts have been made to improve ginseng juice having an unpleasant odor by utilizing fermentation. This time, the present inventors have isolated many lactic acid bacteria from nature,
A lactic acid bacterium that provides a lactic acid-fermenting ginseng juice that is sensory excellent was obtained. This has enabled the production of beverages with excellent flavor and rich in carrots. Further, if fermentation is performed using concentrated ginseng juice, it is possible to reduce costs.

[Brief description of drawings]

FIG. 1 (a) is data showing acidity, viable cell count (log of colony forming unit), and pH with time during fermentation of ginseng juice using this bacterium. (b) is data on the fungus JCM1149 for comparison.

FIG. 2 shows the results of a sensory test of ginseng fermented liquor using other lactic acid bacteria, based on the ginseng fermented liquor using this bacterium.

[FIG. 3] (a) is a gas chromatogram of a headspace aroma component of Brix 20 ginseng juice before fermentation, and (b) is a gas chromatogram of a headspace aroma component after fermenting Brix 20 ginseng juice. GC condition: DB-WAX Capillary tube made of fused silica (30m x 0.25mm ID) Film thickness: 0.25μm Capillary temperature: 40 ° C for 2 minutes, then 230 ° C up to 10 ° / min
Carrier: He (1 ml / min) Det: FID Det Temperature: 280 ℃

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[Procedure amendment]

[Submission date] September 17, 1992

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] Brief explanation of the drawing

[Correction method] Change

[Correction content]

[Brief description of drawings]

FIG. 1 (a) shows the fermentation of ginseng juice using this bacterium,
Acidity, viable cell count (colony forming unit)
Log) and pH of the data over time.
(B) is data on the bacterium JCM1149 for comparison.

FIG. 2 shows the results of a sensory test of ginseng fermented liquor using other lactic acid bacteria, based on the ginseng fermented liquor using this bacterium.

FIG. 3 is a gas chromatogram of headspace aroma components before fermentation of Brix 20 ginseng juice. GC conditions: DB-WAX fused silica capillary tube (30 m x
0.25mm ID) Film thickness: 0.25μm Capillary temperature: 40 ℃ for 2 minutes, then 230 ℃ until 10
Increased at ° / min Carrier: He (1 ml / min) Det: FID Det Temperature: 280 ° C

FIG. 4 is a gas chromatogram of headspace aroma components after fermenting Brix 20 ginseng juice with this bacterium. The conditions of the gas chromatogram are the same as in the case of FIG.

Claims (3)

[Claims] 1. Lactobacillus plantarum L-051 lactic acid bacterium, which is separated from silage, shows a high fermentation ability in vegetable juice, and provides a sensually excellent fermentation liquor. (Ministry of Microbiological Research, No. 11912). 2. A fermented ginseng juice obtained by adding the lactic acid bacterium of claim 1 to a ginseng juice adjusted to a concentration of Brix 2 to 30 and fermenting it. 3. The lactic acid bacterium according to claim 1 in the presence of carrot juice adjusted to a concentration of Brix 2 to 30 and an additive selected from the group consisting of sugar, honey, flavor, milk, skim milk powder and fruit juice. Fermented ginseng juice obtained by additionally fermenting.