JPH08322555A - Bacterium for producing tea mushroom drink andproduction of tea mushroom drink using said bacterium - Google Patents
Bacterium for producing tea mushroom drink andproduction of tea mushroom drink using said bacteriumInfo
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- JPH08322555A JPH08322555A JP7170089A JP17008995A JPH08322555A JP H08322555 A JPH08322555 A JP H08322555A JP 7170089 A JP7170089 A JP 7170089A JP 17008995 A JP17008995 A JP 17008995A JP H08322555 A JPH08322555 A JP H08322555A
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- black tea
- tea mushroom
- bacterium
- rpm
- mushroom drink
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Abstract
Description
【０００１】[0001]
【産業上の利用分野】この発明は、紅茶キノコ飲料生産
菌、およびそれを用いる紅茶キノコ飲料の生産法、並び
にその生産法により生産される紅茶キノコ飲料に関す
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a black tea mushroom beverage producing bacterium, a method for producing a black tea mushroom beverage using the same, and a black tea mushroom beverage produced by the production method.
【０００２】[0002]
【従来の技術】紅茶キノコ飲料は、中国大陸、ソ連、日
本等で飲用されており、その特有な風味が愛される他、
老化やガンの予防に有効であると言われている。従来、
紅茶キノコ飲料の生産は、通常、家庭内で行われてお
り、飲用後に残された菌膜を、糖分を添加した紅茶中に
接種し、常温で、３〜５日間放置することにより発酵を
行わせ、新たな菌膜が生成する頃に飲用に供される。こ
の方法は、開放的空間で行われるため、枯草菌等の雑菌
が繁殖して、衛生的でないばかりか、良好な風味の飲料
の生産が妨げられ、かつ、発酵に要する期間が長いの
で、短期的な大量生産には不向きである。2. Description of the Related Art Tea mushroom drinks are consumed in mainland China, the Soviet Union, Japan, etc., and their unique flavor is loved.
It is said to be effective in preventing aging and cancer. Conventionally,
The production of black tea mushroom drinks is usually done at home, and the pellicle remaining after drinking is inoculated into sugar-added black tea and left to stand at room temperature for 3 to 5 days for fermentation. Then, it is served for drinking when a new pellicle is formed. Since this method is carried out in an open space, bacteria such as Bacillus subtilis propagate and are not hygienic, the production of beverages with good flavor is hindered, and the period required for fermentation is long, so it is short-term. Not suitable for general mass production.
【０００３】[0003]
【発明が解決しようとする課題】本発明者等は、かかる
従来の紅茶キノコ飲料の生産法の欠点を克服すべく、種
々研究の結果、紅茶キノコ飲料中の特定の菌株を単離
し、その一種または二種以上を適宜に組合せて培養する
ことにより、短期間で、良好な品種を有し、かつ、その
成分含量が任意にコントロールされた紅茶キノコ飲料を
生産することができることを見出した。As a result of various studies, the present inventors have isolated a specific strain in a black tea mushroom drink as a result of various studies in order to overcome the drawbacks of the conventional method for producing a black tea mushroom drink. It was also found that by culturing by appropriately combining two or more kinds, it is possible to produce a black tea beverage having a good variety and having its component content arbitrarily controlled in a short period of time.
【０００４】[0004]
【課題を解決するための手段】本発明において用いられ
る菌株は、台湾の北、中、南部の各地から集められた紅
茶キノコ標品から単離された。即ち、それぞれの標品の
菌株と紅茶液約１０ｇを９０ｍｌの水に加えて、オステ
ライザー・ブレンダーで均一にしたのち、適宜に水で希
釈した。希釈液０．１ｍｌをそれぞれ、次の平板培地に
塗布した。 −トリプトファン大豆粉培地（ＴＳＡ，Ｄｉｆｃｏ ０
３６９）、 −栄養培地（ＮＡ，Ｄｉｆｃｏ ０００１）、 −ＭＲＳ培地（Ｄｉｆｃｏ ０８８１，２０ｍｇ／ｌの
シクロヘキシイミド添加）、 −ＹＭ培地（Ｄｉｆｃｏ ０７１２，ＰＨ３．５〜３．
８）、 −マニトール培地（マニトール２．５％、 酵母エキス
０．５％、 ペプトン０．３％、 寒天１．５％）、 培養は３０℃で行い、約３日間で菌落の生成が見られ
た。形態が異なるコロニーを、それぞれＹＭ培地とマニ
トール培地に塗布し、培養を行い、この操作を繰り返し
て単一菌落の分離株が得られた。この結果、酢酸菌と推
定される２株と、酵母３株とが単離された。酢酸菌と推
定された２株（以下、Ａ１，Ａ２と称する。）は、台湾
の食品工業発展研究所の保存菌株６種（Ｔｙｐｅ ｓｔ
ｒａｉｎ １ないし６。）を参照しつつ、Ｂｅｒｇｙ’
ｓ Ｍａｎｎｕａｌに従って、生理学的性状の検討を行
った。その結果は、表１のとおりである。The strain used in the present invention was isolated from black tea mushroom preparations collected from various parts of the north, middle and south of Taiwan. That is, about 10 g of each standard strain and black tea juice was added to 90 ml of water, homogenized with an Osterizer Blender, and then appropriately diluted with water. Each 0.1 ml of the diluted solution was applied to the following plate medium. -Tryptophan soybean flour medium (TSA, Difco 0
369),-Nutrient medium (NA, Difco 0001),-MRS medium (Difco 0881,20 mg / l cycloheximide added),-YM medium (Difco 0712, PH 3.5-3.
8),-mannitol medium (mannitol 2.5%, yeast extract 0.5%, peptone 0.3%, agar 1.5%), cultivation was carried out at 30 ° C., and bacterial formation was observed in about 3 days. It was Colonies having different morphologies were applied to YM medium and mannitol medium, respectively, and cultivated. This operation was repeated to obtain a single bacterial isolate. As a result, 2 strains presumed to be acetic acid bacteria and 3 strains of yeast were isolated. Two strains presumed to be acetic acid bacteria (hereinafter, referred to as A1 and A2) are 6 preserved strains (Type st
rain 1 to 6. ), While referring to
Physiologic properties were examined according to s Manual. The results are shown in Table 1.
【０００５】 酵母３株（以下、Ｙ１，Ｙ２，Ｙ３と称する。）の同定
は、Ｂａｒｎｅｔｔ等が開発したシステムに従い、生
理、生化学的性状の検定結果を、酵母菌株同定プログラ
ムに入力して行なった。併せて、菌の形態学的特徴の検
討も行なった。その結果を、表２ないし表４に示す。[0005] Three yeast strains (hereinafter, referred to as Y1, Y2, Y3) were identified by inputting the physiological and biochemical property assay results into a yeast strain identification program according to the system developed by Barnett et al. At the same time, the morphological characteristics of the fungus were also examined. The results are shown in Tables 2 to 4.
【０００６】 [0006]
【０００７】 [0007]
【０００８】 [0008]
【０００９】上記の検定結果から、Ａ１，Ａ２，Ｙ１，
Ｙ２及びＹ３の５菌株はいずれも新菌株であることが確
認された。これらは、工業技術院生命工学工業技術研究
所に寄託されており、その寄託番号は、次のとおりであ
る。 Ａ１： ＦＥＲＭ Ｐ−１４９５２ Ａ２： ＦＥＲＭ Ｐ−１４９５３ Ｙ１： ＦＥＲＭ Ｐ−１４９４９ Ｙ２： ＦＥＲＭ Ｐ−１４９５０ Ｙ３： ＦＥＲＭ Ｐ−１４９５１From the above test results, A1, A2, Y1,
It was confirmed that the five Y2 and Y3 strains were all new strains. These have been deposited at the Institute of Biotechnology, Institute of Biotechnology, and the deposit numbers are as follows. A1: FERM P-14952 A2: FERM P-149953 Y1: FERM P-14949 Y2: FERM P-14950 Y3: FERM P-14915
【００１０】上記の酢酸菌と酵母は、例えば２０％ブリ
セリン中で−８０℃に保つことにより、安定して貯蔵す
ることができる。かかる低温保存菌を活性化するには、
酢酸菌の場合は、マニトール培地に接種し、３０℃で２
日間培養したのち、ＨＳ培地（グルコース２％、酵母エ
キス０．５％、ペプトン０．５％、リン酸ナトリウム
０．２７％、クエン酸ナトリウム０．１２％）で更に３
０℃、１５０ｒｐｍで１８時間振動培養することにより
行われる。酵母の場合は、活性化はＹＭ培地に接種し３
０℃で２日間培養したのち、ＹＭ液体培地で更に３０
℃、１００ｒｐｍで１８時間振動培養することにより行
われる。The above-mentioned acetic acid bacterium and yeast can be stably stored, for example, by keeping them at -80 ° C in 20% briserine. To activate such a cryopreservation bacterium,
In the case of acetic acid bacteria, inoculate mannitol medium and
After culturing for one day, the culture medium was further added with HS medium (glucose 2%, yeast extract 0.5%, peptone 0.5%, sodium phosphate 0.27%, sodium citrate 0.12%).
It is carried out by shaking culture at 0 ° C. and 150 rpm for 18 hours. In the case of yeast, the activation was inoculated into YM medium 3
After culturing at 0 ° C for 2 days, it is further cultured in YM liquid medium for 30 days.
It is carried out by shaking culture at 100 ° C for 18 hours at ℃.
【００１１】後述するように、Ａ１，Ａ２，Ｙ１，Ｙ２
およびＹ３の各菌株に単独で、または任意に組合せて、
かつ培養条件を適宜選択することにより、所望の成分組
成を有する紅茶キノコ飲料を生産することができる。原
料である紅茶糖液は、例えば、ショ糖１０％、紅茶エキ
ス０．３３％相当分を有する組成でありうるが、ショ
糖、紅茶エキス分とも大幅にその含量、比率を変えうる
ことはいうまでもない。また、後述するように、各種の
成分を加えて、培養中の成分組成をコントロールするこ
とができる。As will be described later, A1, A2, Y1, Y2
And Y3 strains alone or in any combination,
Moreover, by properly selecting the culture conditions, it is possible to produce a black tea mushroom beverage having a desired component composition. The black tea sugar solution as a raw material may have a composition containing, for example, 10% sucrose and 0.33% black tea extract, but it can be said that the contents and ratios of sucrose and black tea extract can be changed significantly. There is no end. Further, as will be described later, various components can be added to control the component composition during culture.
【００１２】[0012]
【実施例】上記の５種の菌株を用いて、紅茶キノコ飲料
の品質に与える種々の影響を検討した。それらを実施例
で具体的に示す。[Examples] Using the above 5 strains, various effects on the quality of tea mushroom drinks were examined. These are specifically shown in Examples.
【００１３】（実施例１） 紅茶糖液における分離酢酸
菌と酵母の産物 分離・同定した菌株のＡ１，Ａ２，Ｙ１，Ｙ２およびＹ
３をそれぞれ滅菌した紅茶糖液に接種し、３０℃、５０
ｒｐｍ、３６時間振動培養した。表５に示したように、
Ａ１とＡ２がクエン酸を産生、Ｙ１とＹ３がクエン酸、
グリセリン、エタノールと酢酸を産生、Ｙ３が果物様な
フレバー物質を産生、Ｙ２がクエン酸、酢酸とエタノー
ルを産生することが分かった。(Example 1) Products of isolated acetic acid bacteria and yeast in black tea sugar solution A1, A2, Y1, Y2 and Y of the isolated and identified strains
3 was inoculated into each sterilized black tea sugar solution, and then at 30 ° C, 50
It was subjected to shaking culture at rpm for 36 hours. As shown in Table 5,
A1 and A2 produce citric acid, Y1 and Y3 produce citric acid,
It was found that glycerin, ethanol and acetic acid are produced, Y3 produces a fruit-like flavor substance, and Y2 produces citric acid, acetic acid and ethanol.
【００１４】 [0014]
【００１５】（実施例２） 酢酸が酵母分離菌株の発酵
に及ぼす影響 Ｙ１，Ｙ２およびＹ３のそれぞれを用いて、紅茶糖液に
１０００ｐｐｍの酢酸を添加して醗酵を行い、成分の消
長に及ぼす影響を調べた。結果は表６に示すが、酢酸の
添加によりエタノールの生産が促進された。カッコ内は
酢酸無添加の場合である。Example 2 Effect of Acetic Acid on Fermentation of Yeast Isolated Strains Using Y1, Y2 and Y3, respectively, 1000 ppm of acetic acid was added to black tea sugar solution to perform fermentation, and influence on the change of components I checked. The results are shown in Table 6, and the addition of acetic acid promoted the production of ethanol. The values in parentheses are for the case without addition of acetic acid.
【００１６】 [0016]
【００１７】（実施例３） エタノールが酢酸菌分離菌
株の発酵に及ぼす影響 Ａ１およびＡ２のそれぞれを用いて、紅茶糖液に１００
０ｐｐｍのエタノールを添加して醗酵を行い、成分の消
長に及ぼす影響を調べた。結果は、表７に示すが、エタ
ノールの添加により酢酸の生産が促進された。カッコ内
はエタノール無添加の場合である。Example 3 Effect of Ethanol on Fermentation of Acetobacter Isolate Strains A1 and A2 were used to add 100 parts to black tea sugar solution.
Fermentation was carried out by adding 0 ppm of ethanol, and the effect on the fate of the components was investigated. The results are shown in Table 7, and the addition of ethanol promoted the production of acetic acid. The values in parentheses are for the case where no ethanol is added.
【００１８】 [0018]
【００１９】（実施例４） 最適化された紅茶キノコ飲
料のパネルテスト ３０人のパネラーにより、種々の方法で製造された紅茶
キノコ飲料の酢酸、エタノール、および還元糖の含量の
最適量を検定したところ、酢酸含量が８００〜１０００
ｐｐｍ、エタノールが５０００〜８４００ｐｐｍ、還元
糖が８．８％である場合が最も良い風味であるとの評価
を得た。それ故、本願発明の菌株を適宜に組合せ、糖含
有量を調整し、そして培養条件を適宜に選択することに
よって、最適の風味を有する紅茶キノコ飲料を得ること
ができる。Example 4 Panel Test of Optimized Black Tea Mushroom Beverages 30 panelists tested the optimum amount of acetic acid, ethanol, and reducing sugar content of black tea mushroom drinks produced by various methods. However, the acetic acid content is 800-1000
It was evaluated that the best flavor was obtained when ppm, ethanol of 5000 to 8400 ppm, and reducing sugar of 8.8%. Therefore, by properly combining the strains of the present invention, adjusting the sugar content, and appropriately selecting the culture conditions, it is possible to obtain a black tea mushroom beverage having an optimum flavor.
【００２０】（実施例５） 攪拌回転数が発酵成分に及
ぼす影響 Ａ１，Ｙ１およびＹ２の混合菌株を用いて、紅茶キノコ
飲料中の成分の消長に及ぼす影響を調べた。その結果、
表８に示すとおり回転数が５０ｒｐｍ以下の場合は、エ
タノールと酢酸の含量が高くなり、そして回転数を上げ
るとクエン酸含量が高くなり、反面エタノールの含量が
低くなることがわかった。(Example 5) Effect of stirring rotation number on fermentation components The effect of the components in black tea mushroom beverages on the fate of the components was investigated using a mixed strain of A1, Y1 and Y2. as a result,
As shown in Table 8, it was found that when the rotation speed was 50 rpm or less, the contents of ethanol and acetic acid were high, and when the rotation speed was increased, the citric acid content was high and the ethanol content was low.
【００２１】 [0021]
【００２２】（実施例６） 温度が発酵成分に及ぼす影
響 Ａ１，Ｙ１およびＹ２の混合菌株を用いて、紅茶キノコ
飲料中の成分の消長に及ぼす影響を調べた。その結果は
表９に示すとおり、４０℃の培養では、エタノールのみ
含量が顕著に高くなり、他方、クエン酸とグリセリンの
含量は培養温度の上昇につれて低下する傾向がみとめら
れた。Example 6 Effect of Temperature on Fermentation Ingredients Using mixed strains of A1, Y1 and Y2, effects on temperature of ingredients in black tea mushroom beverages were investigated. As shown in Table 9, in the culture at 40 ° C., the content of only ethanol was remarkably high, while the contents of citric acid and glycerin tended to decrease as the culture temperature increased.
【００２３】 [0023]
【００２４】（実施例７） ビタミン添加が発酵成分の
及ぼす影響 Ａ１，Ｙ１およびＹ２の混合菌株を用いて紅茶糖液を発
酵するにあたり、種々のビタミン類を２００μｇ／ｌの
割合で添加し、紅茶キノコ飲料中の成分の消長に及ぼす
影響を調べた。その結果は、表１０に示すとおりである
が、パントテン酸はエタノールの生産を促進し、またビ
タミンＢ２は酢酸の生産を促進した。一方、ビタミンＢ
１は酢酸の生産を抑制した。Example 7 Effect of Fermentation Components on Addition of Vitamin In fermenting a black tea sugar solution using a mixed strain of A1, Y1 and Y2, various vitamins were added at a ratio of 200 μg / l to prepare black tea. The effects of the components in mushroom drinks on the fate were investigated. The results are shown in Table 10, and pantothenic acid promoted the production of ethanol, and vitamin B 2 promoted the production of acetic acid. On the other hand, vitamin B
1 suppressed the production of acetic acid.
【００２５】 [0025]
【００２６】（実施例８）紅茶糖液を入れた発酵タンク
に、菌株Ａ１とＹ１とを接種し、３０℃、 ５０ｒｐｍ
で２４時間密閉培養したのち、さらに１ｌ／分の通気
量、２００ ｒｐｍで２時間培養した。この発酵過程に
おける各成分の変化を図１に示す。従来方法にくらべ
て、発酵時間は半分以下に短縮されており、得られた紅
茶キノコ飲料は良好な風味を有し、かつ衛生的であっ
た。(Example 8) A fermentation tank containing a black tea sugar solution was inoculated with strains A1 and Y1 at 30 ° C and 50 rpm.
After 24 hours of closed culture, the cells were further cultured for 2 hours at 200 rpm with an aeration rate of 1 l / min. The changes in each component during this fermentation process are shown in FIG. Compared with the conventional method, the fermentation time was reduced to less than half, and the obtained black tea mushroom beverage had a good flavor and was hygienic.
【００２７】（実施例９）紅茶糖液を入れた発酵タンク
に、菌株Ａ２，Ｙ１およびＹ２を接種し、３０℃、５０
ｒｐｍで２４時間密閉培養したのち、さらに０．３ｌ／
分の通気量、２００ｒｐｍで６時間培養した。この発酵
過程における各成分の変化を図２に示す。得られた紅茶
キノコ飲料は良好な風味を有していた。(Example 9) A fermentation tank containing a black tea sugar solution was inoculated with strains A2, Y1 and Y2, and the mixture was heated at 30 ° C and 50 ° C.
After sealed culture for 24 hours at rpm, 0.3 l /
The culture was performed for 6 hours at 200 rpm with an aeration rate of minutes. FIG. 2 shows changes in each component during this fermentation process. The black tea mushroom drink obtained had a good flavor.
【００２８】（実施例１０）紅茶糖液を入れた発酵タン
クに、菌株Ａ１，Ａ２，Ｙ２およびＹ３を接種し、４０
℃、５０ｒｐｍで２４時間密閉培養したのち、さらに
０．３ｌ／分の通気量、３０℃、２００ｒｐｍで６時間
培養した。この発酵過程における各成分の変化を図３に
示す。得られた紅茶キノコ飲料の風味は良好であった。(Example 10) A fermentation tank containing a black tea sugar solution was inoculated with strains A1, A2, Y2 and Y3, and 40
After carrying out sealed culture at 50 ° C. and 24 hours for 24 hours, it was further cultured at 200 rpm at 30 ° C. for 6 hours at an aeration rate of 0.3 l / min. Changes in each component in this fermentation process are shown in FIG. The flavor of the obtained black tea mushroom beverage was good.
【００２９】[0029]
【発明の効果】上述のとおり、本発明の紅茶キノコ飲料
用菌株を単独でまたは、適宜組合せて、紅茶糖液中で培
養し、かつ、培養条件、添加物を適宜変えることによ
り、所要の組成を有する紅茶キノコ飲料を短時間に衛生
的に生産することができる。As described above, the strains for black tea mushroom beverages of the present invention are singly or appropriately combined and cultivated in a black tea sugar solution, and the culture conditions and additives are appropriately changed to obtain the required composition. It is possible to hygienically produce a tea-mushroom beverage having the above in a short time.
【図１】実施例８の生産法に従って生産された紅茶キノ
コ飲料中の各成分の消長を経時的に示したものである。FIG. 1 is a graph showing the change over time of each component in a tea mushroom drink produced according to the production method of Example 8.
【図２】実施例９の生産法に従って生産された紅茶キノ
コ飲料中の各成分の消長を経時的に示したものである。FIG. 2 is a graph showing the change over time of each component in a black tea mushroom beverage produced according to the production method of Example 9.
【図３】実施例１０の生産法に従って生産された紅茶キ
ノコ飲料中の各成分の消長を経時的に示したものであ
る。FIG. 3 is a graph showing the change over time of each component in a tea mushroom drink produced according to the production method of Example 10.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 庁内整理番号 ＦＩ 技術表示箇所 //(Ｃ１２Ｎ 1/16 Ｃ１２Ｒ 1:865） (Ｃ１２Ｎ 1/16 Ｃ１２Ｒ 1:645） 1:02 ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 6 Identification number Office reference number FI technical display location // (C12N 1/16 C12R 1: 865) (C12N 1/16 C12R 1: 645) 1:02
Claims (9)
ｒｉａｎｕｓ ｓｐ．1. Acetobacterium pasteu
rianus sp.
ｓｐ．2. Acetobacter aceti
sp.
ｖｉｓｉａｌ ｓｐ．3. Saccharomyces cere
visual sp.
ｅｌｌｅｎｓｉｓｓｐ．4. Brettanomyces brux
ellensis sp.
ｂａｉｌｉｉ ｓｐ．5. Zygosaccharomyces
baili sp.
２種以上の菌株を紅茶糖液中で培養することを特徴とす
る紅茶キノコ飲料の生産法。6. A method for producing a black tea mushroom beverage, which comprises culturing one or more strains according to claim 1 or 2 in a black tea sugar solution.
条件で２６〜３０時間培養することを特徴とする請求項
６に記載の生産法。7. The production method according to claim 6, which comprises culturing for 26 to 30 hours under the conditions of 20 to 40 ° C. and 30 to 200 rpm.
で約一昼夜密閉培養し、ついで同温度、１００〜２００
ｒｐｍ、１〜３ｖｖｍの条件で２〜６時間通気培養する
ことを特徴とする請求項６に記載の生産法。8. A sealed culture is carried out at 30-40 ° C. and 30-50 rpm for about one day and then at the same temperature for 100-200.
The production method according to claim 6, wherein aeration culture is performed for 2 to 6 hours under the conditions of rpm and 1 to 3 vvm.
る紅茶キノコ飲料。9. A black tea mushroom beverage produced by the production method according to claim 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP07170089A JP3084348B2 (en) | 1995-06-02 | 1995-06-02 | Black tea mushroom beverage producing bacterium and method for producing black tea mushroom drink using the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP07170089A JP3084348B2 (en) | 1995-06-02 | 1995-06-02 | Black tea mushroom beverage producing bacterium and method for producing black tea mushroom drink using the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08322555A true JPH08322555A (en) | 1996-12-10 |
| JP3084348B2 JP3084348B2 (en) | 2000-09-04 |
Family
ID=15898448
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP07170089A Expired - Lifetime JP3084348B2 (en) | 1995-06-02 | 1995-06-02 | Black tea mushroom beverage producing bacterium and method for producing black tea mushroom drink using the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3084348B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7048933B2 (en) * | 2000-06-14 | 2006-05-23 | Koji Fukuda | Yeast and a fermentation product |
| US7053025B2 (en) | 2003-03-27 | 2006-05-30 | Council Of Scientific And Industrial Research | Plant growth stimulator |
| JP2017534244A (en) * | 2014-08-21 | 2017-11-24 | シュー・シャンタン | Active fermentation production method, fermented liquor produced using the same, and fermented beverage |
| JP2017216949A (en) * | 2016-06-08 | 2017-12-14 | 池田食研株式会社 | Method for producing tea fermentation product |
-
1995
- 1995-06-02 JP JP07170089A patent/JP3084348B2/en not_active Expired - Lifetime
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7048933B2 (en) * | 2000-06-14 | 2006-05-23 | Koji Fukuda | Yeast and a fermentation product |
| US7053025B2 (en) | 2003-03-27 | 2006-05-30 | Council Of Scientific And Industrial Research | Plant growth stimulator |
| JP2017534244A (en) * | 2014-08-21 | 2017-11-24 | シュー・シャンタン | Active fermentation production method, fermented liquor produced using the same, and fermented beverage |
| JP2017216949A (en) * | 2016-06-08 | 2017-12-14 | 池田食研株式会社 | Method for producing tea fermentation product |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3084348B2 (en) | 2000-09-04 |
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