JPH1189564A - Culture control of fermented product - Google Patents
Culture control of fermented productInfo
- Publication number
- JPH1189564A JPH1189564A JP9276534A JP27653497A JPH1189564A JP H1189564 A JPH1189564 A JP H1189564A JP 9276534 A JP9276534 A JP 9276534A JP 27653497 A JP27653497 A JP 27653497A JP H1189564 A JPH1189564 A JP H1189564A
- Authority
- JP
- Japan
- Prior art keywords
- culture
- absorbance
- rate
- lactic acid
- amide
- 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.)
- Granted
Links
Landscapes
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、発酵乳等の乳酸菌
を利用した各種発酵製品を製造するに際して、その培養
工程における乳酸菌の培養状態を管理する方法に関する
ものであり、さらに詳しくは、本発明は、ＦＴ−ＩＲ法
を利用した、乳酸菌の培養工程の管理方法、特に培養物
の凝固速度を簡便に測定し、培養終点を正確に予測する
ことを可能とする新しい乳酸菌の培養管理方法に関す
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for controlling the cultivation state of lactic acid bacteria in a culturing process when producing various fermented products using lactic acid bacteria such as fermented milk. TECHNICAL FIELD The present invention relates to a method for managing a lactic acid bacterium culturing step using the FT-IR method, and in particular, to a new lactic acid bacterium cultivation managing method capable of easily measuring the coagulation rate of a culture and accurately predicting the culture end point.
【０００２】[0002]
【従来の技術】一般に、発酵乳などの乳酸菌を利用した
各種製品の製造にあたり、その培養工程の管理におい
て、培養の終了点（培養終点）の決定は重要である。従
来は、基質としての糖の濃度、発酵の進行に伴い生成し
てくる生成物としての乳酸の濃度、および発酵液の酸度
やｐＨなどの数値の変化などを指標として、発酵の管
理、即ち、発酵の進行状況や、発酵終了のタイミングを
図ることが行われている。これらの数値を得るために、
従来は、発酵工程において、適宜の段階で発酵液を一旦
サンプリングし、次いで、それぞれの項目について、例
えば、中和滴定法などを利用して、常法に従い、分析定
量を行うことが通常であった。しかし、このような方法
によると、それぞれの指標値を測定するのに、滴定の誤
差が大きいという問題があり、また、かなりの時間や人
手を要するので、簡便かつ迅速な形で培養工程の管理を
行うことができなかった。一方、本出願人は先に特開平
９−３７７７０において、培養液中の乳酸の解離および
非解離型の吸光度および糖の吸光度変化に着目し、ＦＴ
−ＩＲを用いてｐＨ値などを測定する培養管理方法を提
案している。2. Description of the Related Art Generally, in the production of various products using lactic acid bacteria such as fermented milk, it is important to determine the end point of culture (culture end point) in controlling the culture process. Conventionally, the concentration of sugar as a substrate, the concentration of lactic acid as a product produced with the progress of fermentation, and changes in the numerical value such as the acidity and pH of the fermentation liquor as indicators, management of fermentation, that is, The progress of the fermentation and the timing of the end of the fermentation are being performed. To get these numbers,
Conventionally, in a fermentation process, it is usual that a fermentation broth is sampled once at an appropriate stage, and then analysis and quantification of each item is performed according to a conventional method using, for example, a neutralization titration method. Was. However, according to such a method, there is a problem that a titration error is large in measuring each index value, and a considerable amount of time and labor is required, so that the culturing process can be managed in a simple and quick manner. Could not do. On the other hand, the applicant of the present invention previously described in Japanese Patent Application Laid-Open No. 9-37770 the dissociation and non-dissociation-type absorbance of lactic acid in the culture solution and the change in absorbance of sugar, and
A culture management method for measuring a pH value or the like using -IR has been proposed.
【０００３】[0003]
【発明が解決しようとする課題】上記の如く、上記従来
方法に鑑みて、従来、発酵乳などの培養工程において、
乳酸菌の培養状態を管理する指標としての、糖の濃度、
乳酸の濃度、酸度、ｐＨ値を迅速・簡便かつ正確に測定
する方法の開発、特にインライン的に測定する方法の開
発、およびそれに基づく新しい乳酸菌の培養管理方法の
開発が、望まれていた。本発明者らは、そのような新し
い乳酸菌の培養管理方法を開発することを目標として鋭
意研究を進めた結果、ＦＴ−ＩＲ法（フーリエ変換赤外
分光法）を用い、発酵液の赤外吸収スペクトルを測定
し、培養物中の１６３５ｃｍ-1近傍のアミドＩの吸光度
および／または１５４０ｃｍ-1近傍のアミドＩＩの吸光
度を経時的に測定し、当該吸光度の変化速度を指標とし
て、培養物の凝固速度を測定し、培養終了点を決定する
ことが可能であることを確認し、本発明を完成した。ま
た、ＦＴ−ＩＲ法の中でも全反射スペクトル（ＡＴＲ−
ＦＴ−ＩＲ法）を測定する方法である、ＡＴＲ−ＦＴ−
ＩＲ法によれば、インライン的に、各種指標の数値が測
定可能であること、特に、培養終点を正確に予測できる
こと、そして、それにより乳酸菌の培養管理の自動化を
行うことができることを見出した。As described above, in view of the above conventional methods, conventionally, in the culturing step of fermented milk or the like,
Sugar concentration as an index to control the culture state of lactic acid bacteria,
It has been desired to develop a method for quickly, simply, and accurately measuring the concentration, acidity, and pH value of lactic acid, particularly a method for in-line measurement, and a new lactic acid bacteria culture management method based on the method. The present inventors have conducted intensive research with the aim of developing such a new lactic acid bacteria culture management method. As a result, the infrared absorption of the fermentation liquor was determined using the FT-IR method (Fourier transform infrared spectroscopy). The spectrum is measured, the absorbance of amide I near 1635 cm -1 and / or the absorbance of amide II near 1540 cm -1 in the culture are measured over time, and the change rate of the absorbance is used as an index to coagulate the culture. The present invention was completed by measuring the speed and confirming that it was possible to determine the culture end point. Also, among the FT-IR methods, the total reflection spectrum (ATR-
ATR-FT- which is a method for measuring FT-IR method).
According to the IR method, it has been found that the values of various indices can be measured in-line, in particular, that the end point of the culture can be accurately predicted, and that the culture management of lactic acid bacteria can be automated.
【０００４】本発明は、発酵乳などの乳酸菌を利用した
各種製品の製造にあたり、その培養工程を管理する方法
を提供することを目的とするものである。また、本発明
は、乳酸菌の培養工程において、培養物の凝固速度を測
定し、さらに培養終了点を決定することを可能とする新
しい培養管理方法を提供することを目的とするものであ
る。[0004] It is an object of the present invention to provide a method for controlling the culturing process in the production of various products using lactic acid bacteria such as fermented milk. It is another object of the present invention to provide a new culture management method that enables the measurement of the coagulation rate of a culture and the determination of a culture end point in a lactic acid bacteria culture step.
【０００５】[0005]
【課題を解決するための手段】上記課題を解決する本発
明は、乳酸菌を利用した発酵製品の培養工程において、
ＦＴ−ＩＲ法を用いて、培養物の１６３５ｃｍ-1近傍の
アミドＩの吸光度および／または１５４０ｃｍ-1近傍の
アミドＩＩの吸光度を経時的に測定し、当該吸光度の変
化速度を指標として発酵製品の培養を管理することを特
徴とする上記発酵製品の培養管理方法である。さらに
は、本発明の他の態様は、上記発酵製品の培養工程にお
いて、ＦＴ−ＩＲ法を用いて、培養物の１６３５ｃｍ-1
近傍のアミドＩの吸光度および／または１５４０ｃｍ-1
近傍のアミドＩＩの吸光度を経時的に測定し、当該吸光
度の変化速度を指標として、培養物の凝固速度を測定
し、培養終了点を予測／決定することを特徴とする上記
発酵製品の培養管理方法である。Means for Solving the Problems The present invention for solving the above-mentioned problems is provided in a fermentation product culturing step using lactic acid bacteria,
Using FT-IR method, over time by measuring the absorbance and / or 1540 cm -1 absorbance in the vicinity of the amide II of 1635 cm -1 vicinity of the amide I of the culture, the fermentation product rate of change in the absorbance as an index A method for managing the culture of the fermented product, wherein the culture is managed. Furthermore, another embodiment of the present invention provides a method of culturing a fermented product, comprising using an FT-IR method to culture the fermented product at 1,635 cm −1.
Absorbance of nearby amide I and / or 1540 cm -1
The cultivation management of the fermentation product, wherein the absorbance of the nearby amide II is measured over time, the rate of change in the absorbance is used as an index to measure the coagulation rate of the culture, and the end point of the culture is predicted / determined. Is the way.
【０００６】[0006]
【発明の実施の形態】次に、本発明についてさらに詳細
に説明する。本発明は、乳酸菌を利用した各種製品の培
養工程において適用されるが、本発明は、乳酸菌を含む
発酵・培養工程であれば、その製品の種類を問わず対象
とされる。以下、発酵乳の培養を例として説明する。乳
酸菌を利用した各種製品の製造工程において、乳酸菌の
生産する酸によって起こる乳の凝固現象は、１６３５ｃ
ｍ-1および／または１５４０ｃｍ-1近傍の吸光度の変化
として観察される。この２つの吸光バンドは、タンパク
質分子のアミドの吸収として知られ、１６３５ｃｍ-1は
Ｃ＝Ｏ伸縮振動であるアミドＩ、１５４０ｃｍ-1はＮ―
Ｈ変角振動のアミドＩＩと呼ばれている。発酵乳の培養
において、後記する実施例１の場合のデータを例とし
て、培養時間とｐＨおよび１６３５ｃｍ-1および１５４
０ｃｍ-1の吸光度の関係を図１に示した。吸光度は、培
養０時間のスペクトルをリファレンスとして、変化量で
示した。乳の凝固が始まるｐＨ５．１近傍で吸光度が急
変することを確認した。この吸光度の変化速度を培養時
間に対してプロットすると図２のようになる。この２つ
の吸光度の変化速度は、主にミルクタンパク質の凝固速
度の従属関数である。換言すると、吸光度の変化速度
は、発酵の速度を表しているといえる。したがって、吸
光度の変化速度から培養終点を決めることができる。Next, the present invention will be described in more detail. The present invention is applied to the culturing process of various products using lactic acid bacteria, but the present invention is applicable to any fermentation and culturing process containing lactic acid bacteria regardless of the type of the product. Hereinafter, the cultivation of fermented milk will be described as an example. In the manufacturing process of various products using lactic acid bacteria, the coagulation phenomenon of milk caused by the acid produced by lactic acid bacteria is 1635c
Observed as a change in absorbance near m -1 and / or 1540 cm -1 . These two absorption bands are known as the absorption of the amide of the protein molecule, where 1635 cm -1 is C = O stretching vibration, amide I, and 1540 cm -1 is N-.
It is called amide II with H bending vibration. In the cultivation of fermented milk, the cultivation time, pH, 1635 cm −1 and 154
The relationship between the absorbance at 0 cm -1 is shown in FIG. The absorbance was shown as a change with reference to the spectrum at 0 hours of the culture. It was confirmed that the absorbance suddenly changed around pH 5.1 where coagulation of milk started. FIG. 2 is a plot of the rate of change of the absorbance against the culture time. The rate of change of the two absorbances is mainly a dependent function of the coagulation rate of the milk protein. In other words, the rate of change of the absorbance can be said to represent the rate of fermentation. Therefore, the culture end point can be determined from the change rate of the absorbance.
【０００７】具体的には、次の２つの関数式のいづれ
か、もしくは両方を用いることにより培養終点を決定す
ることができる。利用する吸光度は、上述の２つの吸収
バンドのうちのどちらを用いても良く、あるは両方用い
ても良く、あるいは２つの吸光度の和を用いても良い。
ただし、波数精度の低い分光器を用いる場合や、水の吸
光度に変化を与えるような操作を行う場合は、１６３５
ｃｍ-1のアミドＩの吸光度は、１６５０ｃｍ-1の水の吸
収の影響を受けるので、１５４０ｃｍ-1のみを利用する
ことが望ましい。 ｔ＝ ｆ(v) ─────── (1) ｔ＝ ｆ(s) ─────── (2) 吸光度の変化速度が最大となったときから培養終点まで
の時間：ｔ 吸光度の最大変化速度：ｖ 吸光度の変化速度の軌跡と時間軸とで囲まれる面積：s 関数ｆは、培養系により異なるので、あらかじめ培養を
行い、設定しておく必要がある。本発明は、乳酸菌の生
産する酸によって起こる乳の凝固現象を上記吸光度の変
化速度として定量化して、凝固速度を測定し、培養終点
を決定することを可能とするものである。本発明は、発
酵乳などの乳酸菌を利用した各種製品の培養系における
培養管理方法としてその製品の種類を問わず適用するこ
とが可能である。Specifically, the culture end point can be determined by using one or both of the following two functional expressions. As the absorbance to be used, either one of the above-mentioned two absorption bands may be used, or both may be used, or the sum of the two absorbances may be used.
However, when using a spectroscope with low wave number accuracy or performing an operation that changes the absorbance of water, 1635
absorbance of the amide I in cm -1, so influenced by the absorption of water in 1650 cm -1, it is desirable to utilize only the 1540 cm -1. t = f (v) ─────── (1) t = f (s) ─────── (2) Time from the time when the absorbance change rate becomes maximum to the end point of culture: t Maximum change rate of absorbance: v Area surrounded by the locus of change rate of absorbance and the time axis: s The function f varies depending on the culture system, so it is necessary to perform culturing in advance and set it. The present invention makes it possible to quantify the coagulation phenomenon of milk caused by an acid produced by a lactic acid bacterium as the change rate of the absorbance, measure the coagulation rate, and determine the culture end point. INDUSTRIAL APPLICABILITY The present invention can be applied regardless of the type of a product as a culture management method in a culture system of various products using lactic acid bacteria such as fermented milk.
【０００８】[0008]
【実施例】以下、実施例に基づいて本発明を具体的に説
明する。 実施例１ ストレプトコッカス サーモフィルス（Streptococcus
thermophilus）YIT2001 を20% 濃度の脱脂粉乳水溶液
で、37℃、緩やかに攪拌しつつ培養した。赤外スペクト
ルは、フーリエ変換赤外分光光度計 FTS-65A (バイオラ
ド デジラボ)(Bio-Rad Digilab)および、FT-IR/ATR プ
ローブ モデル DPR-210(S) ( アクシオンアナリティカ
ル)(Axion Analytical Inc. ）を組み合わせて1900〜90
0 cm-1の範囲で赤外吸収スペクトルの連続自動インライ
ン計測を行った。データ蓄積および解析は、コンピュー
タ（IBM-PC）を用いて検討した。スターターの活性や添
加量により培養終点が変化することが知られている。上
述した関係式(1) を導くために、スターターの活性を変
化させて数バッチ培養した。その結果、以下の関係式が
得られた。 ｔ＝ ０．４５／ｖ ─────── (3) 吸光度の変化速度が最大となったときから培養終点まで
の時間：ｔ 吸光度の最大変化速度：ｖDESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be specifically described below based on embodiments. Example 1 Streptococcus thermophilus (Streptococcus
thermophilus) YIT2001 was cultured in a 20% aqueous solution of skim milk powder at 37 ° C with gentle stirring. Infrared spectra were obtained using the Fourier transform infrared spectrophotometer FTS-65A (Bio-Rad Digilab) and the FT-IR / ATR probe model DPR-210 (S) (Axion Analytical Inc.). ) In combination with 1900-90
Continuous automatic in-line measurement of infrared absorption spectrum was performed in the range of 0 cm -1 . Data storage and analysis were studied using a computer (IBM-PC). It is known that the end point of the culture changes depending on the activity and the amount of the starter added. In order to derive the above-mentioned relational expression (1), several batch cultures were performed while changing the activity of the starter. As a result, the following relational expression was obtained. t = 0.45 / v ─────── (3) Time from the time when the rate of change in absorbance is maximum to the end of culture: t The maximum rate of change in absorbance: v
【０００９】培養の例として、スターターの活性が高い
培養Ａと低い培養Ｂのケースについて述べる。滴定酸度
値２０を培養終点した場合、培養Ａの培養時間は２０時
間、培養Ｂは２５時間であった。このときの１６３５ｃ
ｍ-1および１５４０ｃｍ-1の吸光度の和の培養経時変化
を図３の上段に示す。図３の吸光度の和の培養経時変化
を時間で微分した吸光度の変化速度を図３の下段に示
す。吸光度の変化速度の最大値と最大値になったときの
培養時間は、それぞれ培養Ａでは−０．０４１（Ａｂ．
／ｈ）、９ｈ、培養Ｂでは−０．０３２（Ａｂ．／
ｈ）、１０ｈであった。この吸光度の最大変化速度を式
(3)に代入するとそれぞれ、１１、１５が得られる。し
たがって、総培養時間は培養Ａは１１＋９で２０時間、
培養Ｂは１５＋１０で２５時間となり、滴定酸度値に基
づいた培養の終点と一致し、本発明の方法で培養終点が
決定できることが示された。[0009] As an example of culture, a case of culture A and a culture B with low starter activity will be described. When the culture was terminated at a titration acidity value of 20, the culture time of culture A was 20 hours and that of culture B was 25 hours. 1635c at this time
The change over time in the sum of the absorbances at m -1 and 1540 cm -1 is shown in the upper part of FIG. The lower part of FIG. 3 shows the rate of change of the absorbance obtained by differentiating the change over time of the sum of the absorbances shown in FIG. 3 with time. The culture time when the change rate of the absorbance reaches the maximum value and the maximum value is -0.041 (Ab.
/ H), 9h, and -0.032 (Ab./
h) 10 h. The maximum change rate of this absorbance is calculated by the formula
Substituting into (3) yields 11 and 15, respectively. Therefore, the total culture time is 11 + 9 for culture A for 20 hours,
Culture B was 15 + 10 for 25 hours, which coincided with the culture end point based on the titratable acidity value, indicating that the culture end point can be determined by the method of the present invention.
【００１０】実施例２ ビフィドバクテリウム ブレーベ（Bibidobacterium br
eve ）YIT4065 を２０% 濃度の全脂粉乳水溶液で、３７
℃、緩やかに攪拌しつつ培養した。赤外スペクトルは、
フーリエ変換赤外分光光度計 FTS- ６５A ( バイオラド
デジラボ)(Bio-Rad Digilab)および、FT-IR/ATR プロ
ーブ モデル DPR- ２１０(S) ( アクシオン アナリテ
ィカル)(Axion Analytical Inc. ）を組み合わせて１９
００〜９００ｃｍ-1の範囲で赤外吸収スペクトルの連続
自動インライン計測を行った。データ蓄積および解析
は、コンピュータ（IBM-PC）を用いて検討した。滴定酸
度値２０を培養終点した場合、培養48時間で終点となっ
た。このときの１６３５ｃｍ-1および１５４０ｃｍ-1の
吸光度の和の培養経時変化および吸光度の変化速度を図
４に示す。培養開始２７．５時間で、吸光度の変化速度
は最大値の０．０１７５（Ａｂ．／ｈ）となっている。
したがって、この培養系においては、以下の関係式で培
養終点の決定が可能であった。 ｔ＝ ０．３５／ｖ 吸光度の変化速度が最大となったときから培養終点まで
の時間：ｔ 吸光度の最大変化速度：ｖExample 2 Bidobacterium breve
eve) YIT4065 in 20% strength whole milk powder aqueous solution, 37%
Cultivation was performed with gentle stirring at ℃. The infrared spectrum is
A combination of Fourier transform infrared spectrophotometer FTS-65A (Bio-Rad Digilab) and FT-IR / ATR probe model DPR-210 (S) (Axion Analytical Inc.) (Axion Analytical Inc.)
Continuous automatic in-line measurement of the infrared absorption spectrum was performed in the range of 00 to 900 cm -1 . Data storage and analysis were studied using a computer (IBM-PC). When the culture was terminated at a titration acidity value of 20, the end point was reached at 48 hours of the culture. FIG. 4 shows the change in the sum of the absorbances at 1635 cm -1 and 1540 cm -1 over time in culture and the rate of change in the absorbance at this time. At 27.5 hours after the start of the culture, the rate of change of the absorbance reached the maximum value of 0.0175 (Ab./h).
Therefore, in this culture system, the end point of the culture could be determined by the following relational expression. t = 0.35 / v Time from when the rate of change in absorbance is maximum to the end of culture: t Maximum rate of change in absorbance: v
【００１１】上述のように、本発明は、発酵乳などの乳
酸菌を利用した各種製品の培養工程において、インライ
ンによる赤外分光分析法を用いることにより、培養状態
の監視が、測定試料の前処理を行う必要もなく、閉鎖系
で監視できることから、コンタミネーションのリスクが
小さく、簡便かつ迅速に完全自動で行えることが示され
た。したがって、従来、滴定酸度で培養プロセスを監視
していた乳酸菌飲料、発酵乳などの系において本発明の
方法が極めて有効であることが明らかとなった。As described above, in the present invention, in the process of culturing various products utilizing lactic acid bacteria such as fermented milk, the in-line infrared spectroscopy is used to monitor the cultivation state, thereby pre-processing the measurement sample. It is shown that the monitoring can be performed in a closed system without the necessity of performing, and that the risk of contamination is small, and that it can be performed simply, quickly and fully automatically. Therefore, it has been clarified that the method of the present invention is extremely effective in systems such as lactic acid bacteria beverages and fermented milk, which conventionally monitored the cultivation process by titration acidity.
【００１２】[0012]
【発明の効果】以上詳述したように、本発明は、発酵乳
などの乳酸菌を利用した各種製品の培養工程において、
ＦＴ−ＩＲ法を用いて、培養物の１６３５ｃｍ-1近傍の
アミドＩの吸光度および／または１５４０ｃｍ-1近傍の
アミドＩＩの吸光度を経時的に測定し、当該吸光度の変
化速度を指標として、培養物の凝固速度を測定し、培養
終点を決定することを特徴とする上記発酵製品の培養管
理方法に係るものであり、本発明によれば、（１）測定
試料の前処理を行う必要がない、（２）発酵製品の培養
状態を閉鎖系で監視できる、（３）発酵製品の培養工程
において、培養物の凝固速度を簡便に測定し、培養終点
を正確に予測／決定することができる、（４）インライ
ンにより簡便かつ迅速に発酵製品の培養管理を行うこと
ができる、などの格別の効果が得られる。As described above in detail, the present invention relates to a process for culturing various products using lactic acid bacteria such as fermented milk.
Using the FT-IR method, the absorbance of amide I near 1635 cm -1 and / or the absorbance of amide II near 1540 cm -1 of the culture were measured over time, and the rate of change in the absorbance was used as an index for the culture. The present invention relates to the method for managing fermentation product culturing, wherein the clotting rate of the fermented product is measured and the end point of culturing is determined. According to the present invention, (1) it is not necessary to perform pretreatment of the measurement sample, (2) The fermentation product cultivation state can be monitored in a closed system. (3) In the fermentation product cultivation process, the coagulation rate of the culture can be easily measured, and the culture end point can be accurately predicted / determined. 4) A special effect such as the ability to easily and quickly perform fermentation product culture management by in-line is obtained.
【図１】実施例１の発酵乳の培養工程における、培養時
間とｐＨ値、および１６３５ｃｍ-1および１５４０ｃｍ
-1の吸光度の関係を示す。FIG. 1 shows the cultivation time and pH value in the fermented milk culturing step of Example 1, and 1635 cm −1 and 1540 cm.
1 shows the relationship between absorbances of -1 .
【図２】実施例１における、吸光度の変化速度を培養時
間に対してプロットした結果を示す。FIG. 2 shows the results of plotting the rate of change in absorbance in Example 1 against the culture time.
【図３】実施例１における、１６３５ｃｍ-1および１５
４０ｃｍ-1の吸光度の和の培養経時変化を示す。FIG. 3 shows the results of Example 1 at 1635 cm −1 and 15 cm.
The change of the sum of the absorbance at 40 cm -1 over time in culture is shown.
【図４】上記図３の吸光度の和の培養経時変化を時間で
微分した吸光度の変化速度を示す。FIG. 4 shows a change rate of absorbance obtained by differentiating the sum of absorbance of FIG.
フロントページの続き (72)発明者 三沢 宏 東京都港区東新橋１丁目１番19号 株式会 社ヤクルト本社内Continuation of the front page (72) Inventor Hiroshi Misawa 1-1-1 Higashi-Shimbashi, Minato-ku, Tokyo Yakult Honsha
Claims (3)
おいて、ＦＴ−ＩＲ法を用いて、培養物の１６３５ｃｍ
-1近傍のアミドＩの吸光度および／または１５４０ｃｍ
-1近傍のアミドＩＩの吸光度を経時的に測定し、当該吸
光度の変化速度を指標として、発酵製品の培養を管理す
ることを特徴とする上記発酵製品の培養管理方法。1. In a fermentation product culturing process using lactic acid bacteria, a culture of 1,635 cm is used by using an FT-IR method.
Absorbance of amide I near -1 and / or 1540 cm
The method for managing fermentation product cultivation according to claim 1, wherein the absorbance of amide II near -1 is measured over time, and the cultivation of the fermentation product is controlled using the rate of change in the absorbance as an index.
おいて、ＦＴ−ＩＲ法を用いて、培養物の１６３５ｃｍ
-1近傍のアミドＩの吸光度および／または１５４０ｃｍ
-1近傍のアミドＩＩの吸光度を経時的に測定し、当該吸
光度の変化速度を指標として、培養物の凝固速度を測定
し、培養終点を決定することを特徴とする上記発酵製品
の培養管理方法。2. In a fermentation product cultivation step using lactic acid bacteria, a culture of 1,635 cm is used by using an FT-IR method.
Absorbance of amide I near -1 and / or 1540 cm
-1 The absorbance of amide II in the vicinity is measured over time, the rate of change of the absorbance is used as an index, the rate of coagulation of the culture is measured, and the end point of the culture is determined. .
Ｒ法を用いて、吸光度の測定をインライン下に行うこと
を特徴とする、請求項１ないし３記載の発酵製品の培養
管理方法。3. An ATR-FT-I method as an FT-IR method.
The method for controlling the culture of fermented products according to any one of claims 1 to 3, wherein the measurement of the absorbance is performed in-line using the R method.
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|---|---|---|---|
| JP27653497A JP4001665B2 (en) | 1997-09-24 | 1997-09-24 | Fermentation product culture management method |
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| JP27653497A JP4001665B2 (en) | 1997-09-24 | 1997-09-24 | Fermentation product culture management method |
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|---|---|
| JPH1189564A true JPH1189564A (en) | 1999-04-06 |
| JP4001665B2 JP4001665B2 (en) | 2007-10-31 |
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|---|---|---|---|
| JP27653497A Expired - Fee Related JP4001665B2 (en) | 1997-09-24 | 1997-09-24 | Fermentation product culture management method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6395538B1 (en) | 1999-07-16 | 2002-05-28 | Human Genome Sciences, Inc. | Method and system for providing real-time, in situ biomanufacturing process monitoring and control in response to IR spectroscopy |
| JP2011515373A (en) * | 2008-03-20 | 2011-05-19 | レツク・フアーマシユーテイカルズ・デー・デー | 2'-halobiphenyl-4-yl intermediate in the synthesis of angiotensin II antagonists |
| CN111272689A (en) * | 2018-12-04 | 2020-06-12 | 浜松光子学株式会社 | Fermentation state monitoring device and fermentation state monitoring method |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59217162A (en) * | 1983-05-25 | 1984-12-07 | Snow Brand Milk Prod Co Ltd | Measurement of milk coagulation |
| JPH02236141A (en) * | 1989-03-09 | 1990-09-19 | Shokuhin Sangyo Onrain Sensor Gijutsu Kenkyu Kumiai | Judgment of change in contents held in container from liquid to solid |
| JPH0787995A (en) * | 1993-09-28 | 1995-04-04 | Snow Brand Milk Prod Co Ltd | Determination of potency of lactobacillus |
| JPH0856565A (en) * | 1994-08-17 | 1996-03-05 | Snow Brand Milk Prod Co Ltd | Fermentation control and measurement of acidity of lactic acid by using infrared atr spectroscopy |
| JPH08242761A (en) * | 1995-03-13 | 1996-09-24 | Snow Brand Milk Prod Co Ltd | Determination of lactic acid bacterium fermentation finish time or acidity |
| JPH0937770A (en) * | 1995-07-31 | 1997-02-10 | Yakult Honsha Co Ltd | Culture control of lactic acid bacterium |
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1997
- 1997-09-24 JP JP27653497A patent/JP4001665B2/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59217162A (en) * | 1983-05-25 | 1984-12-07 | Snow Brand Milk Prod Co Ltd | Measurement of milk coagulation |
| JPH02236141A (en) * | 1989-03-09 | 1990-09-19 | Shokuhin Sangyo Onrain Sensor Gijutsu Kenkyu Kumiai | Judgment of change in contents held in container from liquid to solid |
| JPH0787995A (en) * | 1993-09-28 | 1995-04-04 | Snow Brand Milk Prod Co Ltd | Determination of potency of lactobacillus |
| JPH0856565A (en) * | 1994-08-17 | 1996-03-05 | Snow Brand Milk Prod Co Ltd | Fermentation control and measurement of acidity of lactic acid by using infrared atr spectroscopy |
| JPH08242761A (en) * | 1995-03-13 | 1996-09-24 | Snow Brand Milk Prod Co Ltd | Determination of lactic acid bacterium fermentation finish time or acidity |
| JPH0937770A (en) * | 1995-07-31 | 1997-02-10 | Yakult Honsha Co Ltd | Culture control of lactic acid bacterium |
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| Title |
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| APPL. MICROBIOL. BIOTECHNOL., vol. 35, JPNX006049322, 1991, pages 301 - 305, ISSN: 0000784231 * |
| APPL. MICROBIOL. BIOTECHNOL., vol. 35, JPNX007039632, 1991, pages 301 - 305, ISSN: 0000877388 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6395538B1 (en) | 1999-07-16 | 2002-05-28 | Human Genome Sciences, Inc. | Method and system for providing real-time, in situ biomanufacturing process monitoring and control in response to IR spectroscopy |
| JP2011515373A (en) * | 2008-03-20 | 2011-05-19 | レツク・フアーマシユーテイカルズ・デー・デー | 2'-halobiphenyl-4-yl intermediate in the synthesis of angiotensin II antagonists |
| CN111272689A (en) * | 2018-12-04 | 2020-06-12 | 浜松光子学株式会社 | Fermentation state monitoring device and fermentation state monitoring method |
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| Publication number | Publication date |
|---|---|
| JP4001665B2 (en) | 2007-10-31 |
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