JPS5526827A - Mixed system of yeast-lactic acid bacteria and fermentation product - Google Patents

Mixed system of yeast-lactic acid bacteria and fermentation product

Info

Publication number
JPS5526827A
JPS5526827A JP9884578A JP9884578A JPS5526827A JP S5526827 A JPS5526827 A JP S5526827A JP 9884578 A JP9884578 A JP 9884578A JP 9884578 A JP9884578 A JP 9884578A JP S5526827 A JPS5526827 A JP S5526827A
Authority
JP
Japan
Prior art keywords
lactic acid
acid bacteria
yeast
fermentation product
mixed system
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
Application number
JP9884578A
Other languages
Japanese (ja)
Other versions
JPS6212994B2 (en
Inventor
Shinkei Kashiyama
Kiyoo Takamura
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP9884578A priority Critical patent/JPS5526827A/en
Publication of JPS5526827A publication Critical patent/JPS5526827A/en
Priority to JP61240543A priority patent/JPS6296081A/en
Publication of JPS6212994B2 publication Critical patent/JPS6212994B2/ja
Granted legal-status Critical Current

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  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Dairy Products (AREA)

Abstract

PURPOSE: To obtain a specific variation yeast capable of giving a high lactic acid production and forming a fermentation product having improved mutritive value and taste with a high content of easily digestible amino acids and a low lactose content, and usable in the mixed system with lactic acid bacteria.
CONSTITUTION: New variation strains of yeast, Candida Krusei 7 Kashiyama- Takamura (FERM-P No. 4612) and Cndida Krusei 8 Kashiyama-Takamura (FERM-P No. 4613), which are present with lactic acid bacteria in the lactic acid fermentation process, form a fragrance from a nutrient in the medium, have an optimum pH for growth of 3.0W7.0 and an optimum temperature for growth of 20W40°C, will not assimilate lactose, and hydrolyze lactic acid, are mixed with lactic acid bacteria, e.g. Lactobacillus acidophilus, and the mixed system is cultured in a synthetic or nutritious medium to give a fermentation product.
COPYRIGHT: (C)1980,JPO&Japio
JP9884578A 1978-08-14 1978-08-14 Mixed system of yeast-lactic acid bacteria and fermentation product Granted JPS5526827A (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP9884578A JPS5526827A (en) 1978-08-14 1978-08-14 Mixed system of yeast-lactic acid bacteria and fermentation product
JP61240543A JPS6296081A (en) 1978-08-14 1986-10-09 Novel yeast strain

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9884578A JPS5526827A (en) 1978-08-14 1978-08-14 Mixed system of yeast-lactic acid bacteria and fermentation product

Related Child Applications (2)

Application Number Title Priority Date Filing Date
JP60178707A Division JPS61166355A (en) 1985-08-14 1985-08-14 Production of fermented product
JP61240543A Division JPS6296081A (en) 1978-08-14 1986-10-09 Novel yeast strain

Publications (2)

Publication Number Publication Date
JPS5526827A true JPS5526827A (en) 1980-02-26
JPS6212994B2 JPS6212994B2 (en) 1987-03-23

Family

ID=14230577

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9884578A Granted JPS5526827A (en) 1978-08-14 1978-08-14 Mixed system of yeast-lactic acid bacteria and fermentation product

Country Status (1)

Country Link
JP (1) JPS5526827A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003090546A1 (en) * 2002-04-23 2003-11-06 Jafar Mahdavi Multicultural fermented yogurt

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003090546A1 (en) * 2002-04-23 2003-11-06 Jafar Mahdavi Multicultural fermented yogurt

Also Published As

Publication number Publication date
JPS6212994B2 (en) 1987-03-23

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