JPH0856651A - Method for breeding lactic acid bacterium and production of lactic acid bacterium powder using the method - Google Patents
Method for breeding lactic acid bacterium and production of lactic acid bacterium powder using the methodInfo
- Publication number
- JPH0856651A JPH0856651A JP6225700A JP22570094A JPH0856651A JP H0856651 A JPH0856651 A JP H0856651A JP 6225700 A JP6225700 A JP 6225700A JP 22570094 A JP22570094 A JP 22570094A JP H0856651 A JPH0856651 A JP H0856651A
- Authority
- JP
- Japan
- Prior art keywords
- lactic acid
- acid bacteria
- acid bacterium
- culture
- calcium carbonate
- 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.)
- Pending
Links
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、乳酸菌発酵技術の分野
に属し、特に、乳酸菌の新しい増殖方法と、それを利用
する新しい形態の乳酸菌製品に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention belongs to the field of lactic acid bacterium fermentation technology, and more particularly to a new method for growing lactic acid bacteria and a new form of lactic acid bacterium product using the same.
【０００２】[0002]
【従来の技術とその課題】乳酸菌は、糖質を発酵させる
ことにより乳酸の製造および乳酸（菌）飲料の製造に欠
くことができない微生物として広く利用されているが、
乳酸菌自体をそのままあるいは加工して利用することは
殆ど見られない。BACKGROUND ART Lactic acid bacteria are widely used as microorganisms indispensable for the production of lactic acid and the production of lactic acid (bacterial) beverages by fermenting sugars.
Almost no use of the lactic acid bacterium itself as it is or after being processed is observed.
【０００３】例えば、乳酸菌の菌体を粉状化することが
できれば、各種の副原材料を添加して加工することによ
り、手軽に食べることのできる新しいタイプの各種の食
品を得ることができると期待できる。しかしながら、そ
のためには、乳酸菌を効率的に産生できることが必要で
あるが、従来の技術はこの要求を満足するものではな
い。[0003] For example, if the lactic acid bacterium can be made into a powder, it is expected that a new type of various foods that can be easily eaten can be obtained by processing by adding various auxiliary raw materials. it can. However, for that purpose, it is necessary to efficiently produce lactic acid bacteria, but the conventional techniques do not satisfy this requirement.
【０００４】特に、従来より主として実施されている乳
製品を原料とする技術では、少量の乳酸菌菌体しか回収
できず、乳酸菌の価格も高くなる。また、このようにし
て得られた乳酸菌を利用する場合、牛乳由来の臭気がど
うしても除去できず、牛乳嫌いの人には受け入れられな
い傾向がある。[0004] In particular, with the technique using dairy products as a raw material, which has been mainly practiced in the past, only a small amount of lactic acid bacterium cells can be recovered, and the price of lactic acid bacterium increases. When the lactic acid bacterium obtained in this manner is used, the odor derived from milk cannot be removed by any means, and it tends to be unacceptable to people who dislike milk.
【０００５】[0005]
【課題を解決するための手段と発明の効果】本発明の目
的の一つは、牛乳由来の原料を使用せず乳酸菌を安価に
産生できるような新しい技術を提供することにある。ま
た、本発明の別の目的は、そのような技術を利用するこ
とにより、新しい形態の乳酸菌製品、特に、パウダー状
の乳酸菌菌体を得ることにある。Means for Solving the Problems and Effects of the Invention One of the objects of the present invention is to provide a new technique capable of inexpensively producing lactic acid bacteria without using milk-derived raw materials. Another object of the present invention is to obtain a new form of lactic acid bacterium product, particularly a powdery lactic acid bacterium body, by utilizing such a technique.
【０００６】本発明者は、鋭意研究を重ねた結果、非牛
乳由来の原料を用いて乳酸菌をきわめて効率的に増殖さ
せる方法を見出した。すなわち、本発明は、糖質を含有
し弱アルカリ性で非牛乳由来の食品加工廃液を原料とす
る培養液に炭酸カルシウムを添加して乳酸菌を培養する
ことから成る乳酸菌の増殖方法を提供するものである。As a result of intensive studies, the present inventor has found a method for growing lactic acid bacteria extremely efficiently by using a raw material derived from non-milk. That is, the present invention provides a method for proliferating lactic acid bacteria, which comprises culturing lactic acid bacteria by adding calcium carbonate to a culture solution containing a sugar-containing weak alkaline non-milk-derived food processing waste liquid as a raw material. is there.
【０００７】本発明の乳酸菌の増殖方法は、乳酸菌を効
率的に産生させる点において種々の技術に展開され得る
が、その好適な例として乳酸菌パウダーの製造がある。
かくして、本発明は、糖質を含有し弱アルカリ性で非牛
乳由来の食品加工廃液を原料とする培養液に炭酸カルシ
ウムを添加して乳酸菌を培養することにより乳酸菌を増
殖し、増殖した乳酸菌を培養液から分離した後、凍結真
空乾燥して粉状化することから成る乳酸菌パウダーの製
造方法も提供する。The method for growing lactic acid bacteria of the present invention can be applied to various techniques in terms of efficiently producing lactic acid bacteria, and a suitable example thereof is the production of lactic acid bacteria powder.
Thus, the present invention grows lactic acid bacteria by culturing lactic acid bacteria by adding calcium carbonate to a culture solution containing a sugar-containing weak alkaline non-milk-derived food processing waste liquid as a raw material, and culturing the grown lactic acid bacteria. There is also provided a method for producing a lactic acid bacterium powder, which comprises separating the product from a liquid and freeze-drying it into a powder.
【０００８】以下、本発明の方法の特徴を、その工程に
沿って説明する。The features of the method of the present invention will be described below along with the steps thereof.
【０００９】本発明は、培養液の原料として、各種の食
品加工廃液のうち、比較的多量の糖質（１０％重量以
上）を含有し、弱アルカリ性、すなはち、ｐＨが約８
（通常７．８〜８．２）であるような非牛乳由来の食品
加工廃液に注目し、これを利用することにより乳酸菌の
効率的な増殖を可能にしたことに基づく。本発明におい
て用いられるそのような食品加工廃液の最も好適な例
は、大豆の煮汁および米ぬか煮汁である。The present invention contains a relatively large amount of sugar (10% by weight or more) among various food processing waste liquors as a raw material of a culture liquid, is weakly alkaline, that is, has a pH of about 8.
This is based on the fact that the non-milk-derived food processing waste liquid (usually 7.8 to 8.2) is focused and the effective growth of lactic acid bacteria is enabled by using this waste liquid. The most preferred examples of such food processing waste liquid used in the present invention are soybean broth and rice bran broth.
【００１０】本発明において培養液の原料として好適な
大豆の煮汁とは、味噌や納豆の製造時に生じる副産物で
あり、従来は廃棄処分されていたものである。本発明者
は、この廃液が栄養分、有用成分を含有するとともに、
乳酸菌増殖を阻害する脂質が少ない点に（約０．１重量
％）に着目した。そして、この大豆の煮汁は、糖質を約
１０〜１２重量％と食品加工廃液の中でも比較的多く含
有し、また、蛋白質約４重量％含有する他、カルシウム
約２００ｍｇ／１００ｇ、リン２００ｍｇ／１００ｇな
どを含有する。また、本発明における培養液の原料とし
て好適な米ぬか煮汁とは、米の精米時に生じる米ぬかを
約３０重量％の割合で水に溶かし、４５〜５０゜Ｃで１
時間加熱したものである。この米ぬか煮汁も、糖質１５
〜１８重量％と多量に含有し、その他、蛋白質約４重量
％を含有し、さらに、グルタミン酸やアスパラギン酸な
どのアミノ酸、リンやカリウムなどの無機質を比較的多
量含有するが脂質の含有量は少ない（０．１重量％以
下）。これらの大豆の煮汁および米ぬか煮汁は、脂質の
含有量が０．１重量％以下と非常に少ない一方におい
て、糖質の含有量が高い（１０〜１８重量％）点におい
て、乳酸菌の生長にきわめて有効な培養液となる。さら
に、そのｐＨが８．０前後の弱アルカリ性であり、乳酸
菌により生じる酸の生成に伴いｐＨが下がっても、増殖
を停止するｐＨ（３．８以下）になるまでの乳酸菌の増
殖時間が長く、多量の乳酸菌を産生させることができ
る。これに加え、本発明に従えば、後述するように、炭
酸カルシウムを添加することにより、さらに増殖を継続
することが可能となる。In the present invention, the soybean juice suitable as a raw material for the culture solution is a by-product produced during the production of miso or natto, and is conventionally discarded. The present inventors have found that this waste liquid contains nutrients and useful ingredients,
Attention was paid to the fact that there are few lipids that inhibit the growth of lactic acid bacteria (about 0.1% by weight). The soybean juice contains about 10 to 12% by weight of sugar, which is a relatively large amount in the food processing waste liquid, and contains about 4% by weight of protein, and about 200 mg / 100 g of calcium and 200 mg / 100 g of phosphorus. Contains etc. In addition, the rice bran broth suitable as a raw material for the culture solution in the present invention means that rice bran produced during rice polishing is dissolved in water at a ratio of about 30% by weight, and it is 1 at 45 to 50 ° C.
It was heated for an hour. This rice bran soup also has 15 sugar
-18% by weight, a large amount of about 4% by weight of protein, and relatively large amounts of amino acids such as glutamic acid and aspartic acid, and minerals such as phosphorus and potassium, but low lipid content (0.1% by weight or less). These soybean soup and rice bran soup have a very low lipid content of 0.1% by weight or less, but have a high sugar content (10 to 18% by weight), which is extremely high in the growth of lactic acid bacteria. It becomes an effective culture solution. Furthermore, the pH is weakly alkaline around 8.0, and even if the pH is lowered due to the production of the acid generated by the lactic acid bacterium, the growth time of the lactic acid bacterium is long until the pH stops growing (3.8 or less). It is possible to produce a large amount of lactic acid bacteria. In addition to this, according to the present invention, as described later, by adding calcium carbonate, the growth can be further continued.
【００１１】本発明の方法においては、上述の大豆の煮
汁や米ぬか煮汁のような非牛乳性食品加工廃液を滅菌し
ておき、これに、予備培養した乳酸菌を無菌的に接種す
る。In the method of the present invention, the non-milk food processing waste liquid such as the above-mentioned soybean juice or rice bran juice is sterilized, and this is aseptically inoculated with precultured lactic acid bacteria.
【００１２】本発明の方法は、多くの種類の乳酸菌の増
殖に適応でき、ホモ乳酸発酵用の乳酸菌のみならずヘテ
ロ乳酸菌発酵用の乳酸菌、また、球菌、桿菌など各種の
乳酸菌に適用できる。本発明が適用される乳酸菌の例と
しては、Ｌａｃｔｏｂａｃｉｌｌｕｓ ａｃｉｄｏｐｈ
ｉｌｕｓ、Ｌａｃｔｏｂａｃｉｌｌｕｓ ｌａｃｔｉ
ｓ、Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｕｒｇａｒｉｃｕ
ｓ、Ｅｎｔｅｒｏｃｏｃｃｕｓ ｆａｃｅｃａｌｉｓ等
を挙げることができる。培養に際しては、単一種の乳酸
菌を接種してもよいが、通常は、２〜３種の乳酸菌を接
種する。The method of the present invention can be applied to the growth of many kinds of lactic acid bacteria, and can be applied not only to lactic acid bacteria for homolactic acid fermentation but also for lactic acid bacteria for heterolactic acid bacteria, and various lactic acid bacteria such as cocci and bacilli. Examples of lactic acid bacteria to which the present invention is applied include Lactobacillus acidoph
ilus , Lactobacillus lacti
s , Lactobacillus burgaricu
s , Enterococcus facecalis and the like. In culture, a single type of lactic acid bacterium may be inoculated, but usually 2-3 types of lactic acid bacterium are inoculated.
【００１３】乳酸菌発酵のための培養は２０〜４０゜Ｃ
の温度下に実施されるが、本発明者は培養温度を２５±
２゜Ｃにコントロールすることによって特に乳酸菌の増
殖が効率的であることを見出している。Culture for fermentation of lactic acid bacteria is carried out at 20-40 ° C.
However, the present inventor changed the culture temperature to 25 ±
It has been found that the growth of lactic acid bacteria is particularly efficient by controlling at 2 ° C.
【００１４】本発明による乳酸菌の増殖方法の特徴は、
炭酸カルシウムの存在下に乳酸菌の培養を行うことにあ
る。すなわち、培養の進行に伴い、乳酸の量が増えｐＨ
が４以下の酸性になると、炭酸カルシウムを添加してｐ
Ｈが約７になるまで中和する。The characteristics of the method for growing lactic acid bacteria according to the present invention are as follows:
To cultivate lactic acid bacteria in the presence of calcium carbonate. That is, as the culture progresses, the amount of lactic acid increases and the pH
When the pH becomes less than 4, add calcium carbonate and add p
Neutralize until H is about 7.
【００１５】培養状態にもよるが、中和には、通常、培
養液に対して３〜７％Ｗ／Ｖの炭酸カルシウムを加え
る。このような操作を繰り返すことにより、きわめて効
率的に乳酸菌が増殖される。増殖は、通常、１〜２週間
で終了する。Although depending on the culture condition, 3-7% W / V calcium carbonate is usually added to the culture solution for neutralization. By repeating such an operation, the lactic acid bacterium grows extremely efficiently. Propagation usually ends in 1-2 weeks.
【００１６】本発明においてこのように、炭酸カルシウ
ムを添加する利点は、乳酸菌自体の増殖を促進するのみ
ならず、炭酸カルシウムが乳酸と反応して乳酸カルシウ
ムが生成されることにある。すなわち、乳酸菌菌体を食
べても日本人に不足がちなカルシウムを摂取することは
できないが、本発明に従えば消化吸収のよい乳酸カルシ
ウムが乳酸菌に混入され、良質のカルシウム源を含有す
るものとして乳酸菌菌体食品の付加価値を高める。As described above, the advantage of adding calcium carbonate in the present invention is not only to promote the growth of lactic acid bacteria themselves, but also to react calcium carbonate with lactic acid to produce calcium lactate. That is, although it is not possible to ingest calcium, which tends to be deficient for Japanese even if eating lactic acid bacteria, according to the present invention, calcium lactate that is easily digested and absorbed is mixed with lactic acid bacteria, and contains a high-quality calcium source. Increase the added value of lactic acid bacterial cell foods.
【００１７】本発明に従えば、以上のように乳酸菌菌体
を効率的に増殖させることができるので、乳酸菌菌体の
パウダー化（粉状化）が可能となる。このためには、培
養が終了した後、培養液と乳酸菌（菌体）を分離する。
この分離は、通常、乳酸菌／培養液混合物を遠心分離機
にかけることによって行われる。According to the present invention, the lactic acid bacterial cells can be efficiently proliferated as described above, so that the lactic acid bacterial cells can be powdered (pulverized). To this end, after the culture is completed, the culture solution and the lactic acid bacteria (bacteria) are separated.
This separation is usually performed by centrifuging the lactic acid bacterium / culture liquid mixture.
【００１８】しかる後、乳酸菌菌体は予備凍結された
後、凍結真空乾燥に供せられる。予備凍結は、通常、乳
酸菌菌体を専用容器に移し、−３０゜Ｃ以下で８時間以
上かけて行われる。この後、凍結真空乾燥機に乳酸菌菌
体を専用容器ごと入れ、２０〜２５時間真空乾燥させる
ことにより、パウダー化した乳酸菌菌体を得ることがで
きる。Thereafter, the lactic acid bacterium cells are pre-frozen and then subjected to freeze-vacuum drying. The pre-freezing is usually carried out by transferring the lactic acid bacterial cells to a dedicated container and keeping the temperature at -30 ° C or lower for 8 hours or longer. Then, the lactic acid bacterium cells are put into a freeze-vacuum dryer together with the dedicated container and vacuum dried for 20 to 25 hours, whereby powdered lactic acid bacterium cells can be obtained.
【００１９】本発明に従えば、従来の牛乳由来の培養液
を用いる場合よりも、著しく乳酸菌の増殖度を高め安価
に乳酸菌菌体を得ることができ、これを利用して従来に
は見られない牛乳由来の臭気のないパウダー状の乳酸菌
を製造することができる。そして、このような乳酸菌パ
ウダーは、その他、副原材料（例えば、乳糖、ビタミン
Ｃ、麦芽糖、ブドウ糖、など）を加えて顆粒状、粒状、
錠剤にすることにより手軽に食べられる食品をつくるこ
とができる点において、本発明は、乳酸菌をベースとす
る新しいタイプの食品を提供するのに寄与するものであ
る。According to the present invention, lactic acid bacterium cells can be obtained at a low cost by significantly increasing the degree of growth of lactic acid bacteria, as compared with the case of using a conventional milk-derived culture solution, and by utilizing this, the lactic acid bacteria can be found conventionally. Odorless powdery lactic acid bacteria derived from milk can be produced. In addition, such lactic acid bacterium powder may be added with other raw materials (for example, lactose, vitamin C, maltose, glucose, etc.) to give a granular or granular form.
The present invention contributes to the provision of a new type of food based on lactic acid bacteria, in that it can be easily made into a food by tableting.
【００２０】以下、本発明を実施例に沿って説明する
が、本発明はこれに限定されるものではない。The present invention will be described below with reference to examples, but the present invention is not limited thereto.
【００２１】[0021]
〔実施例１：乳酸菌の増殖〕大豆煮汁（組成：糖質１
０．１重量％、タンパク質３．５重量％、脂質０．１重
量％、灰分１．１重量％、残余水分）を予め加熱滅菌
（条件：１気圧、１２１゜Ｃ、１０分）した後、常温ま
で冷却し、これに乳酸菌Ｌａｃｔｏｂａｃｉｌｌｕｓ
ａｃｉｄｏｐｈｉｌｕｓおよびＬａｃｔｏｂａｃｉｌｌ
ｕｓ ｌａｃｔｉｓを無菌的に接種し、２５゜Ｃ±２゜
Ｃに温度をコントロールしながら培養を行った。当初の
ｐＨは８．０で、全乳酸菌数は２００個／ｇであった。 [Example 1: Growth of lactic acid bacteria] Soybean juice (composition: sugar 1
0.1% by weight, protein 3.5% by weight, lipid 0.1%
% Ash, 1.1 wt% ash, residual moisture)
(Conditions: 1 atmosphere, 121 ° C, 10 minutes)
Cool with, lactic acid bacteria on thisLactobacillus
acidophilusandLactobacil
us lactisAseptically inoculate with 25 ° C ± 2 °
Culture was performed while controlling the temperature at C. Initial
The pH was 8.0 and the total number of lactic acid bacteria was 200 / g.
【００２２】培養開始から４８時間後、ｐＨは約３．８
になり、全乳酸菌数は５×１０6個／ｇになっていた。
その後、２４時間経過しても全乳酸菌数の変化は殆ど認
められなかった。After 48 hours from the start of culture, the pH is about 3.8.
The total number of lactic acid bacteria was 5 × 10 6 cells / g.
After 24 hours, almost no change in the total number of lactic acid bacteria was observed.
【００２３】そこで、炭酸カルシウムを５．０％Ｗ／Ｖ
加えてｐＨを７．０として再び培養を開始した。４８時
間後にｐＨは約４．２になったので再び炭酸カルシウム
を加えてｐＨを７．０とした。以下、同様の操作を繰り
返しながら３３６時間（２週間）培養を行ったところ、
全乳酸菌数８．２×１０8個／ｇの乳酸菌菌体を得るこ
とができた。 〔実施例２：乳酸菌パウダーの製造〕実施例１で得られ
た培養液を遠心分離機（コクサン社製Ｈ−２０００Ｂ
Ｆ）にかけ、５，０００〜１０，０００回転／分の条件
で培養液と乳酸菌菌体を分離した。この乳酸菌菌体を凍
結真空乾燥機専用容器に移し、−３５゜Ｃで１０時間予
備凍結させた菌体を専用容器ごと凍結真空乾燥機に入
れ、真空度約０．５ミリバールの条件下に２０時間乾燥
させることによりパウダー化した乳酸菌菌体を得ること
ができた。この乳酸菌菌体を分析したところ１５．０重
量％の乳酸カルシウムを含有していることが認められ
た。Then, calcium carbonate is added at 5.0% W / V.
In addition, the pH was adjusted to 7.0 and the culture was started again. After 48 hours, the pH reached about 4.2, so calcium carbonate was added again to adjust the pH to 7.0. After culturing for 336 hours (2 weeks) while repeating the same operation,
It was possible to obtain lactic acid bacteria cells having a total lactic acid bacteria number of 8.2 × 10 8 cells / g. [Example 2: Production of lactic acid bacterium powder] The culture solution obtained in Example 1 was centrifuged (H-2000B manufactured by Kokusan Co., Ltd.).
F), and the culture solution and the lactic acid bacteria were separated under the condition of 5,000 to 10,000 revolutions / minute. The lactic acid bacterial cells were transferred to a container for exclusive use of a freeze vacuum dryer, and the bacterial cells pre-frozen at -35 ° C for 10 hours were put into a freeze vacuum dryer together with the exclusive container, and the condition was maintained under a condition of a vacuum degree of about 0.5 mbar. By drying for a time, powdered lactic acid bacterium cells could be obtained. When this lactic acid bacterium was analyzed, it was found that it contained 15.0% by weight of calcium lactate.
【００２４】〔実施例３：乳酸菌の増殖〕培養液として
大豆煮汁の代わりに米ぬか煮汁を使い、また、乳酸菌と
してＬａｃｔｏｂａｃｉｌｌｕｓ ｂｕｒｇａｒｉｃｕ
ｓを用いて、実施例１に記載と同様の方法により乳酸菌
の増殖を行った。[Example 3: Propagation of lactic acid bacteria] Boiled rice bran was used as the culture solution instead of soybean juice, and Lactobacillus burgaricus was used as the lactic acid bacteria.
s was used to grow lactic acid bacteria in the same manner as described in Example 1.
【００２５】培養当初の乳酸菌数は２．０×１０6個／
ｇと比較的多量の乳酸菌を導入した。ｐＨが４以下にな
った時点で炭酸カルシウムを添加しながら２週間培養を
続けたところ菌数３．５×１０8個／ｇの乳酸菌菌体を
得ることができた。The number of lactic acid bacteria at the beginning of culture is 2.0 × 10 6 cells /
g and a relatively large amount of lactic acid bacteria were introduced. When the culture was continued for 2 weeks while adding calcium carbonate when the pH became 4 or less, lactic acid bacterial cells with a bacterial count of 3.5 × 10 8 cells / g could be obtained.
───────────────────────────────────────────────────── 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 1/20 Ｃ１２Ｒ 1:01） ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 6 Identification number Office reference number FI technical display location (C12N 1/20 C12R 1:01)
Claims (3)
食品加工廃液を原料とする培養液に炭酸カルシウムを添
加して乳酸菌を培養することを特徴とする乳酸菌の増殖
方法。1. A method for growing lactic acid bacteria, which comprises culturing lactic acid bacteria by adding calcium carbonate to a culture solution containing a sugar-containing weak alkaline non-milk-derived food processing waste liquid as a raw material.
食品加工廃液を原料とする培養液に炭酸カルシウムを添
加して乳酸菌を培養することにより乳酸菌を増殖し、増
殖した乳酸菌を培養液から分離した後、凍結真空乾燥し
て粉状化することを特徴とする乳酸菌パウダーの製造方
法。2. A lactic acid bacterium is grown by culturing lactic acid bacteria by adding calcium carbonate to a culture liquid containing a sugar-containing weak alkaline non-milk-derived food processing waste liquid as a raw material, and the grown lactic acid bacterium is a culture liquid. A method for producing a lactic acid bacterium powder, characterized in that the lactic acid bacterium powder is freeze-dried under vacuum and then powdered.
ぬか煮汁であることを特徴とする請求項２の乳酸菌パウ
ダーの製造方法。3. The method for producing a lactic acid bacteria powder according to claim 2, wherein the food processing waste liquid is soybean juice or rice bran juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6225700A JPH0856651A (en) | 1994-08-26 | 1994-08-26 | Method for breeding lactic acid bacterium and production of lactic acid bacterium powder using the method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6225700A JPH0856651A (en) | 1994-08-26 | 1994-08-26 | Method for breeding lactic acid bacterium and production of lactic acid bacterium powder using the method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0856651A true JPH0856651A (en) | 1996-03-05 |
Family
ID=16833433
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6225700A Pending JPH0856651A (en) | 1994-08-26 | 1994-08-26 | Method for breeding lactic acid bacterium and production of lactic acid bacterium powder using the method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0856651A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005095156A (en) * | 2003-08-21 | 2005-04-14 | Showa Sangyo Co Ltd | Soybean extract, method for producing the same and use of the same |
| JP5535619B2 (en) * | 2007-05-21 | 2014-07-02 | 株式会社明治 | Natural cheese manufacturing method |
| WO2015174407A1 (en) * | 2014-05-15 | 2015-11-19 | エバラ食品工業株式会社 | Method for producing lactic acid bacteria medium, method for culturing lactic acid bacteria using same, and lactic acid bacteria powder using lactic acid bacteria obtained by said culture method |
| JP2018082681A (en) * | 2016-11-25 | 2018-05-31 | 有限会社オトコーポレーション | Method for producing food |
| JP2019033706A (en) * | 2017-08-18 | 2019-03-07 | 株式会社明治 | D-amino acid production method |
-
1994
- 1994-08-26 JP JP6225700A patent/JPH0856651A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005095156A (en) * | 2003-08-21 | 2005-04-14 | Showa Sangyo Co Ltd | Soybean extract, method for producing the same and use of the same |
| JP5535619B2 (en) * | 2007-05-21 | 2014-07-02 | 株式会社明治 | Natural cheese manufacturing method |
| WO2015174407A1 (en) * | 2014-05-15 | 2015-11-19 | エバラ食品工業株式会社 | Method for producing lactic acid bacteria medium, method for culturing lactic acid bacteria using same, and lactic acid bacteria powder using lactic acid bacteria obtained by said culture method |
| JP2018082681A (en) * | 2016-11-25 | 2018-05-31 | 有限会社オトコーポレーション | Method for producing food |
| JP2019033706A (en) * | 2017-08-18 | 2019-03-07 | 株式会社明治 | D-amino acid production method |
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