JPS62257383A - Production of lactic acid bacteria containing rich natural mineral - Google Patents
Production of lactic acid bacteria containing rich natural mineralInfo
- Publication number
- JPS62257383A JPS62257383A JP10037086A JP10037086A JPS62257383A JP S62257383 A JPS62257383 A JP S62257383A JP 10037086 A JP10037086 A JP 10037086A JP 10037086 A JP10037086 A JP 10037086A JP S62257383 A JPS62257383 A JP S62257383A
- Authority
- JP
- Japan
- Prior art keywords
- lactic acid
- acid bacteria
- extract
- food
- animal
- 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
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 72
- 241000894006 Bacteria Species 0.000 title claims abstract description 37
- 239000004310 lactic acid Substances 0.000 title claims abstract description 36
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 36
- 229910052500 inorganic mineral Inorganic materials 0.000 title claims abstract description 13
- 239000011707 mineral Substances 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 235000013305 food Nutrition 0.000 claims abstract description 18
- 239000000284 extract Substances 0.000 claims abstract description 12
- 241001465754 Metazoa Species 0.000 claims abstract description 9
- 150000001413 amino acids Chemical class 0.000 claims abstract description 7
- 235000021120 animal protein Nutrition 0.000 claims abstract description 7
- 239000001963 growth medium Substances 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 241000237502 Ostreidae Species 0.000 claims abstract description 5
- 235000013379 molasses Nutrition 0.000 claims abstract description 5
- 235000020636 oyster Nutrition 0.000 claims abstract description 5
- 241000251468 Actinopterygii Species 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 4
- 238000000354 decomposition reaction Methods 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 8
- 235000021118 plant-derived protein Nutrition 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 3
- 239000000872 buffer Substances 0.000 claims description 3
- 239000000419 plant extract Substances 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 2
- 241001219085 Cyclopia Species 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- 210000003734 kidney Anatomy 0.000 claims description 2
- 210000004185 liver Anatomy 0.000 claims description 2
- 235000018102 proteins Nutrition 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- 239000013589 supplement Substances 0.000 claims description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims 1
- 108010064851 Plant Proteins Proteins 0.000 claims 1
- 244000269722 Thea sinensis Species 0.000 claims 1
- 231100000704 bioconcentration Toxicity 0.000 claims 1
- 235000009569 green tea Nutrition 0.000 claims 1
- 235000014102 seafood Nutrition 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 14
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 6
- 235000013311 vegetables Nutrition 0.000 abstract description 6
- 239000006172 buffering agent Substances 0.000 abstract description 5
- 238000007796 conventional method Methods 0.000 abstract description 3
- 229940094952 green tea extract Drugs 0.000 abstract description 3
- 235000020688 green tea extract Nutrition 0.000 abstract description 3
- 239000006179 pH buffering agent Substances 0.000 abstract description 2
- 239000003531 protein hydrolysate Substances 0.000 abstract 2
- 238000001727 in vivo Methods 0.000 abstract 1
- 230000001580 bacterial effect Effects 0.000 description 9
- 235000010755 mineral Nutrition 0.000 description 8
- 239000000843 powder Substances 0.000 description 6
- 239000000706 filtrate Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000002609 medium Substances 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 244000057717 Streptococcus lactis Species 0.000 description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000001419 dependent effect Effects 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 230000032683 aging Effects 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000006587 Glutathione peroxidase Human genes 0.000 description 1
- 108700016172 Glutathione peroxidases Proteins 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 239000008141 laxative Substances 0.000 description 1
- 230000002475 laxative effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000012137 tryptone Substances 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は乳酸菌の製造法に関づ−るものであり、老化
制御食品、針車食品の製造及び販売の産業分野に属する
。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing lactic acid bacteria, and belongs to the industrial field of producing and selling aging-controlled foods and pinwheel foods.
（従来の技術）
従来乳酸菌の培養の培地の中には窒素源としてポリペブ
ンが用いられ、時としＣトリプトンが必須であり、これ
を除去し−Ｃは乳酸菌を効率良く生産できない。また培
養中に乳酸菌から産出される乳酸がＰＩ−（を下げ、発
育が押えられるので緩衝剤が使用されＣいる。従来、窒
素源、Ｂ副剤として食品由来の天然原料を使用した乳酸
菌の製造法は未だない。(Prior Art) Conventionally, polypeven is used as a nitrogen source in a culture medium for lactic acid bacteria, and sometimes C tryptone is essential, and if this is removed, -C cannot efficiently produce lactic acid bacteria. In addition, buffering agents are used because the lactic acid produced by lactic acid bacteria during culture lowers PI-( and suppresses growth. Conventionally, lactic acid bacteria are produced using food-derived natural raw materials as nitrogen sources and B adjuvants. There is no law yet.
（発明による解決寸べさ問題点）
従来、窒素源として主としＣボリベブ１〜ンが使用され
るが非常に高価であり、菌体捕集後の菌体価格を高価に
する原因になる。その代Ｈの原料の探索ザることと、培
養後の上清液は風味が悪く、その食品への利用がむつか
しかった。然して前記原因の緩衝剤を使用しないで常法
と比べ同等又はそれ以上の菌数を得る方法がなく、更に
老化制御対策上、微量ミネラルが大切であることが判明
されているが、エッセンシャルな天然ミネラルを必要と
するのにかかわらずそれに対する適当な方法がないなど
の問題点があった。(Problems to be Solved by the Invention) Conventionally, C-volibebone has been mainly used as a nitrogen source, but it is very expensive and causes an increase in the cost of bacterial cells after bacterial collection. The search for raw materials for this product was difficult, and the supernatant liquid after culturing had a bad flavor, making it difficult to use it in food products. However, there is no way to obtain the same or higher number of bacteria than the conventional method without using a buffering agent, which causes the above-mentioned cause.Furthermore, trace minerals are known to be important for anti-aging measures, but essential natural Although minerals are required, there are problems such as there is no suitable method for dealing with them.
（問題解決の手段）
然るに、この発明は窒素源としてポリペプトンを使用せ
ず、植物、動物の蛋白を分解した醤油、魚醤、アミノ酸
を使用、緩衝剤の役目をする天然原料の選択をして風味
の良い、乳酸菌の多い、しかも経済的にも有利な製造法
を開発したのである。(Means for solving the problem) However, this invention does not use polypeptone as a nitrogen source, but uses soy sauce, fish sauce, and amino acids made from decomposed plant and animal proteins, and selects natural raw materials that serve as buffering agents. They developed an economically advantageous production method that provides good flavor and a high content of lactic acid bacteria.
しかも健康により有益となるミネラルを豊富に含むこと
も重要であり、風味を考慮した天然原料を選びだしたの
である。Moreover, it is important that the product is rich in minerals that are beneficial to health, so we selected natural ingredients with flavor in mind.
即ちこの発明は乳酸菌の培養基としてポリペプトンの代
りに食品由来の天然の植物、動物の蛋白分解物を使用、
しかも培養中にＰＨ緩衝剤を使用せず補助的に使用され
る食品由来の動植物エキスを用い、生体濃縮することを
特徴とした天然ミネラルを豊富に含む乳酸菌の製造法ぐ
ある。That is, this invention uses food-derived natural plant and animal protein decomposition products instead of polypeptone as a culture medium for lactic acid bacteria.
In addition, there is a method for producing lactic acid bacteria rich in natural minerals that does not use a PH buffer during culture but instead uses food-derived animal and plant extracts that are used as supplements and is bioconcentrated.
この発明においての培養の条件は常法の培養法である。The culture conditions in this invention are conventional culture methods.
例えば培地のＰ ｌ−１６〜７、培養温度３０〜４０℃
、培養時間は１２〜４８時間が適当て・ある。For example, medium P l-16 to 7, culture temperature 30 to 40°C
The appropriate culture time is 12 to 48 hours.
この発明においで培地に使用される原料はポリペプトン
代替として植物性の醤油、酵素分解、酸分解で得られる
アミノ酸、動物性の角部、酵素分解、又は酸分解で得ら
れるアミノ酸を使用Ｊる。In this invention, raw materials used for the culture medium include vegetable soy sauce, amino acids obtained by enzymatic decomposition or acid decomposition, animal horn parts, and amino acids obtained by enzymatic decomposition or acid decomposition as polypeptone substitutes.
Ｐ１緩副剤として天然ミネラルを多量に含む、牡＠エキ
ス、麦芽エキス、小麦胚芽エキス、糖蜜、蜂蜜、緑茶エ
キス等の食品由来の原料である。これら以外の原料にも
適当なものもあるが、代表的なものとして前）ボのもの
を使用づる。It is a food-derived raw material such as oyster extract, malt extract, wheat germ extract, molasses, honey, and green tea extract that contains a large amount of natural minerals as a P1 laxative. Although there are other suitable raw materials other than these, we will use the one mentioned above as the representative one.
ＰＨ緩衝剤を食品由来の原料を使用するために、できあ
がつｊＣ乳酸菌は風味も良く、菌体分離後の濾液の風味
も大変良く、この濾液も食品原料として利用が考えられ
る。Since a food-derived raw material is used as the pH buffering agent, the resulting jC lactic acid bacteria have a good flavor, and the flavor of the filtrate after bacterial cell separation is also very good, and this filtrate can also be used as a food raw material.
この発明は安価１１−風味の良い乳酸菌と培養濾液を得
るものであり、一般の乳酸菌にも応用できる。This invention provides inexpensive lactic acid bacteria and culture filtrate with good flavor, and can be applied to general lactic acid bacteria.
例えばラクトバチルス・アシドフィラス、ラクトバチル
ス・カゼイ、ラクトバチルス・ブルガリカス、ストレプ
トコッカス・サーモフィラス、ストレゾｌ−コツカス・
タレモリス、ストレプトコッカス・ラクチス等である。For example, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus bulgaricus, Streptococcus thermophilus, Stresol-l-kotsucus.
Talemoris, Streptococcus lactis, etc.
（発明の作用）
即ちこの発明は、窒素源として植物性又は動物性の蛋白
分解物を用い、緩衝剤として食品由来の天然原料を用い
るので、培養液の風味を悪化する物質の生成を防止する
と共に、各種ミネラル類の含有量を増加させることがで
きる。(Action of the invention) That is, this invention uses a vegetable or animal protein decomposition product as a nitrogen source and a food-derived natural raw material as a buffer, thereby preventing the production of substances that deteriorate the flavor of the culture solution. At the same time, the content of various minerals can be increased.
〈実施例１）
乳酸菌の種菌としてストレプトコッカス・ラクチス（Ｓ
ｔｒｅｐｔｃｏｃｃｕｓ Ｌ ａｃｔｉｓ 、 Ｉ
Ｆｏ １２５４６）を試験管にて３７℃、２４時間培養
して５ｍ作製して後、培地として脱脂粉乳４０に！＋、
醤油６９ｋｇ、糖蜜２０ｋＬ酵母エキス２０ｋｏ、牡蛎
エキス（３３％固形）４０ｋｇ、麦芽エキス２０ｋａ、
水４０００ｎ＋撹拌溶解して１１３℃、２０分殺菌後３
７℃に冷却する。次にこの培地の中に培養種菌を入れ培
養開始する。１８時間経過の後、終点とした。<Example 1> Streptococcus lactis (S
treptcoccus Lactis, I
Fo 12546) was cultured in a test tube at 37°C for 24 hours to make 5 m, and then used as a medium for skim milk powder 40! +,
69 kg of soy sauce, 20 kL of molasses, 20 kL of yeast extract, 40 kg of oyster extract (33% solids), 20 kL of malt extract,
Water 4000n + Stirring Dissolve and sterilize at 113℃ for 20 minutes 3
Cool to 7°C. Next, a culture seed is placed in this medium and culture is started. After 18 hours, the end point was determined.
次にこの液を６５０Ｏｒｐｍ 、１００００（、Ｆ遠心
分離して菌体を採集、この菌体を２回水洗した後、この
菌体を３０℃の条件で真空凍結乾燥し−Ｃ１４ｋ（ｌの
乳酸菌をえた。Next, this solution was centrifuged at 650 rpm, 10,000 (F) to collect bacterial cells, and after washing the bacterial cells twice with water, the bacterial cells were vacuum freeze-dried at 30°C to obtain -C14k (l) of lactic acid bacteria. I got it.
（比較実施例） この発明と比較するため、常法の実験を行った。(Comparative example) In order to compare with this invention, a conventional experiment was conducted.
即ちストレプトコッカス舎ラクチス（３ｔｒｅｐｔｃｏ
ｃ−ｃｕｓ Ｌ ａｃｔｉｓ 、 Ｉ ＦＯ１２５４
６）を種菌として試験管にて３７℃、２４時間培養して
５肛作製して後、培地としてグルコース４０にり、脱脂
粉乳４０ｋ（１、ポリペプトン３２ｋｏ、酵母エキス２
０ｋ（］、クエン酸ナトリウム１２に！＋、食塩８１ｔ
Ｑ、Ｎａ ＨＣＯ３８ｋ（］、 ＫＨ２ＰＯａ ’
１ 、 ６ｋ（］、 Ｎａ ２ ＦＩＰＯ４１、
６ｋＬ ＭＵ ＳＯ４０，８ｋ（１、水４０００ｎを撹
拌溶解して１１３℃、２０分殺菌後３７℃に冷却する。That is, Streptococcus lactis (3treptcoccus lactis)
c-cus Lactis, IFO1254
6) was cultured in a test tube for 24 hours at 37°C to prepare 5 tubes.Then, the culture medium was changed to glucose 40, skim milk powder 40K (1, polypeptone 32K, yeast extract 2K).
0k(], Sodium citrate 12!+, Salt 81t
Q, Na HCO38k(], KH2POa'
1, 6k(], Na2FIPO41,
6kL MU SO40,8k (1. Stir and dissolve 4000n of water, sterilize at 113°C for 20 minutes, and then cool to 37°C.
次にこの培地の中に培養種菌を入れ培養開始する。途中
、Ｐａｌ調整のために合計ＮａＯＨ２０ｋ（］を発生し
た酸を中和するために培養液に添加した。Next, a culture seed is placed in this medium and culture is started. During the process, a total of 20k NaOH (20k) was added to the culture solution to neutralize the generated acid for Pal adjustment.
この培養は１８時間経過の後、終点とした。This culture was set as the end point after 18 hours had elapsed.
次にこの液を６５０Ｏｒｐｍ 、１００００Ｇで遠心分
離して菌体を採集し、この菌体を２回水洗した後、３０
℃で戻空凍結乾燥して１３．５ｋｏの乳酸菌をえた。Next, this liquid was centrifuged at 650 rpm and 10,000 G to collect bacterial cells, and after washing the bacterial cells twice with water,
The mixture was freeze-dried under air at ℃ to obtain 13.5 ko of lactic acid bacteria.
できあかった乳酸菌の粉末の菌数、成分の分析値、味に
ついてこの発明による乳酸菌、常法による乳酸菌の比較
を行った結果、次の通りである。The results of a comparison between the lactic acid bacteria according to the present invention and the lactic acid bacteria prepared using a conventional method regarding the number of bacteria, analytical values of components, and taste of the resulting lactic acid bacteria powder are as follows.
分析項目 ａ、この発明乳酸 ｂ、常法処方乳酸菌粉末
菌粉末
菌 数 ７３００Ｘ １ｏｇ１０ １０００〜５
０００ｘ刊％＋／ａ水 分 ８．１２ ％
６．６０脂 肪 ２．６１
６．３８蛋白質 ６０．１３ ６３．２５
灰 分 ９．４５ １２．３５炭水
化物 １９，６９ １１．４２Ｃ％ ４１．９
６ ４０．９４Ｈ７，１７，５３
Ｎ １０．３６ ９．００Ｑ
３２．００ ３０，０６Ｓ Ｏ，
４４０，３７
Ｃｕ ｍｇ／ｋｇ ２８ ４１Ｆ ｅ
３２０ １００Ｍｎ ４６
１０７−ｎ ６８
２１Ｓｅ １．４ ０．４味
風味の良い食べ しゆうれん味のあるくせやすい粉末
のある粉末
以上の結果からも、この発明の乳酸菌粉末は風味も良く
ミネラルも多く含んでおり、乳酸菌の菌数も多いものＣ
ある。Analysis items a. Lactic acid of this invention b. Conventional formula lactic acid bacteria powder Bacteria powder count 7300X 1og10 1000-5
000x publication%+/a moisture 8.12%
6.60 fat 2.61
6.38 protein 60.13 63.25
Ash 9.45 12.35 Carbohydrate 19.69 11.42C% 41.9
6 40.94H7,17,53 N 10.36 9.00Q
32.00 30.06S O,
440,37 Cu mg/kg 28 41F e
320 100Mn 46
107-n 68
21Se 1.4 0.4 taste
From the results above, the lactic acid bacteria powder of this invention has a good flavor and contains a lot of minerals, and has a large number of lactic acid bacteria.C
be.
尚、使用される天然原料の添加量は次の通りである。The amounts of the natural raw materials used are as follows.
醤油、魚醤、動植物性アミノ酸・・・１．５〜５％（培
養液中）
糖蜜・・・・・・・・・・・・・・・・・・・・・・・
・・・・・・・・・・・・・・・・０．５〜３％肝臓、
腎臓（食用獣）エキス・・・・・・０．５〜３％牡蛎、
昆布エキス・・・・・・・・・・・・・・・・・・・・
・０．５〜３％麦芽エキス・・・・・・・・・・・・・
・・・・・・・・・・・・・・・・・０．５〜３％緑茶
エキス・・・・・・・・・・・・・・自・・・・・・・
・・旧・・０．５〜３％上記は一例であって、前記以上
でも良いが、培養後の濾液を利用することから、その風
味がより大切であり、この点から添加量も制限される。Soy sauce, fish sauce, animal and vegetable amino acids...1.5-5% (in culture solution) Molasses...
・・・・・・・・・・・・・・・0.5-3% liver,
Kidney (edible animal) extract: 0.5-3% oyster,
Kelp extract・・・・・・・・・・・・・・・・・・・・・
・0.5-3% malt extract・・・・・・・・・・・・
・・・・・・・・・・・・・・・・・・0.5-3% green tea extract・・・・・・・・・・・・・・・・・・・・・・
Old: 0.5-3% The above is just an example, and it may be more than the above, but since the filtrate after culture is used, its flavor is more important, and from this point of view, the amount added is also limited. Ru.
（発明の効果）
即ち、この発明の乳酸菌はミネラル豊富であり、不足し
がらな微量ミネラルを摂取するだめの食品として８Ｍの
あるものである。又配合中緩衝剤を使用していないので
乳酸菌の味が良く、菌体分離後の上清液の味も良い。従
って、従来、上清液は廃棄していたが、この発明により
この上清液が食品原料として利用できることにもなった
。例え１よスープや飲料の原料として使用できる。(Effects of the Invention) That is, the lactic acid bacteria of this invention is rich in minerals, and has 8M as a food to help ingest trace minerals that are often lacking. Furthermore, since no buffering agent is used during formulation, the taste of the lactic acid bacteria is good, and the taste of the supernatant after bacterial cell isolation is also good. Therefore, conventionally, the supernatant liquid was discarded, but this invention allows the supernatant liquid to be used as a food raw material. For example, it can be used as a raw material for soups and drinks.
乳酸菌の有用性は公知の通りであり、多量に摂取するこ
とが望ましい。一般的に乳酸菌は高価であり、コストを
下げることが大切でもある。この発明の場合、ポリペプ
トンを使用しないので、上方の約５分の１までになり経
済的な効果は大変大きなものである。The usefulness of lactic acid bacteria is well known, and it is desirable to ingest large amounts. Lactic acid bacteria are generally expensive, and it is important to reduce costs. In the case of this invention, since polypeptone is not used, the amount is reduced to about one-fifth of the upper one, and the economical effect is very large.
尚、微量ミネラルは、生体の酸素ラジカルを消去する酵
素に重大な関係があり、Ｑｕ−７ｎ依存のスーパーオキ
シドアニオンディスムターゼ（ＳＯＤ） 、Ｆｅ依存の
カタラーゼ、３ｅ依存のグルタチオンペルオキシダーゼ
（ＧＳＩ−（ｐｘ）のミネラルが豊富に含まれており、
健康食品の原料として広義のあるものである。Furthermore, trace minerals have a significant relationship with enzymes that scavenge oxygen radicals in living organisms, such as Qu-7n-dependent superoxide anion dismutase (SOD), Fe-dependent catalase, and 3e-dependent glutathione peroxidase (GSI-(px)). It is rich in minerals,
It has a broad meaning as a raw material for health foods.
又、乳酸菌の有用性については、既発表ＩＪｌｅｗＦｏ
ｏｄ Ｉ ｎｄｕｓｔｒｙ Ｖｏｌ、２７． Ｎｏ 、
１１ （１９８！ｌ） 。In addition, regarding the usefulness of lactic acid bacteria, previously published IJlewFo
od Industry Vol, 27. No,
11 (198!l).
３ｔｒｅｐｔｃｏｃｃｕｓ １ａｃｔｉｓ （Ｓｌ
）の新しい食品素材としての有用性について］の通り、
動物実験の結果、老性変化の抑制に有効であることが確
められており、老化制御のために乳酸菌が貢献すること
は大変意義がある。3treptcoccus 1actis (Sl
) as a new food material],
As a result of animal experiments, it has been confirmed that lactic acid bacteria are effective in suppressing senile changes, and the contribution of lactic acid bacteria to controlling aging is of great significance.
Claims (1)
来の天然の植物、動物の蛋白分解物を使用、しかも培養
中にＰＨ緩衝剤を使用せず補助的に使用される食品由来
の動植物エキスを用い、生体濃縮することを特徴とした
天然ミネラルを豊富に含む乳酸菌の製造法 ２ 植物蛋白分解物は醤油、アミノ酸であり、動物蛋白
分解物は魚醤、アミノ酸とする特許請求の範囲第１項記
載の天然ミネラルを豊富に含む乳酸菌の製造法 ３ 動植物エキスは、牡蛎エキス、昆布エキス等の魚介
エキス、食用獣（豚、牛）の腎臓、肝臓エキス、穀類（
麦芽、胚芽）のエキス、糖蜜、蜂蜜、緑茶のエキスとす
る特許請求の範囲第１項記載の天然ミネラルを豊富に含
む乳酸菌の製造法[Scope of Claims] 1. Food-derived natural plant or animal protein decomposition products are used instead of polypeptone as a culture medium for lactic acid bacteria, and food-derived natural protein decomposition products are used as supplements without using a PH buffer during culture. Method for producing lactic acid bacteria rich in natural minerals using animal and plant extracts and bioconcentration 2 Claims in which the plant protein decomposition products are soy sauce and amino acids, and the animal protein decomposition products are fish sauce and amino acids Method 3 for producing lactic acid bacteria rich in natural minerals as described in Paragraph 1 The animal and plant extracts include seafood extracts such as oyster extract and kelp extract, kidney and liver extracts of edible animals (pig and cow), grains (
A method for producing lactic acid bacteria rich in natural minerals according to claim 1, which is an extract of malt, germ), molasses, honey, and green tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61100370A JP2700542B2 (en) | 1986-04-30 | 1986-04-30 | Method for producing lactic acid bacteria rich in natural minerals |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61100370A JP2700542B2 (en) | 1986-04-30 | 1986-04-30 | Method for producing lactic acid bacteria rich in natural minerals |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62257383A true JPS62257383A (en) | 1987-11-09 |
| JP2700542B2 JP2700542B2 (en) | 1998-01-21 |
Family
ID=14272159
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61100370A Expired - Fee Related JP2700542B2 (en) | 1986-04-30 | 1986-04-30 | Method for producing lactic acid bacteria rich in natural minerals |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2700542B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5905033A (en) * | 1997-08-19 | 1999-05-18 | Agency Of Industrial Science And Technology | Process for obtaining a microbial culture medium from the entrails of fish, shellfish or cephalopods and culturing microorganisms using same |
| WO2007054989A1 (en) * | 2005-10-11 | 2007-05-18 | Anidral S.R.L. | Method for the preparation of anallergic probiotic bacterial cultures and related use |
| US7927638B2 (en) * | 1999-08-03 | 2011-04-19 | Kabushiki Kaisha Yakult Honsha | Fermented milk drinks and foods and process for producing the same |
| JP2011097897A (en) * | 2009-11-09 | 2011-05-19 | Nippon Beet Sugar Mfg Co Ltd | Flavor liquid by new lactic acid bacterium, and food including the same |
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|---|---|---|---|---|
| JPS4954581A (en) * | 1972-09-13 | 1974-05-27 | ||
| JPS5283974A (en) * | 1976-01-01 | 1977-07-13 | Yakult Honsha Kk | Incubation mixture of milk containing living cell of bifidus strain and method of producing same |
| JPS5283975A (en) * | 1976-01-01 | 1977-07-13 | Yakult Honsha Kk | Method of producing fermented milk product containg living cell of bifidus strain |
| JPS53121949A (en) * | 1977-03-31 | 1978-10-24 | Yakult Honsha Kk | Production of drink and food containing bifidobacterium cells |
| JPS5585390A (en) * | 1978-12-20 | 1980-06-27 | Mori Sangyo Kk | Promotion of proliferation of bifidobacterium |
| JPS57102158A (en) * | 1980-12-19 | 1982-06-25 | Higeta Shoyu Kk | Method for inducing lactic acid fermentation of unrefined soy |
-
1986
- 1986-04-30 JP JP61100370A patent/JP2700542B2/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4954581A (en) * | 1972-09-13 | 1974-05-27 | ||
| JPS5283974A (en) * | 1976-01-01 | 1977-07-13 | Yakult Honsha Kk | Incubation mixture of milk containing living cell of bifidus strain and method of producing same |
| JPS5283975A (en) * | 1976-01-01 | 1977-07-13 | Yakult Honsha Kk | Method of producing fermented milk product containg living cell of bifidus strain |
| JPS53121949A (en) * | 1977-03-31 | 1978-10-24 | Yakult Honsha Kk | Production of drink and food containing bifidobacterium cells |
| JPS5585390A (en) * | 1978-12-20 | 1980-06-27 | Mori Sangyo Kk | Promotion of proliferation of bifidobacterium |
| JPS57102158A (en) * | 1980-12-19 | 1982-06-25 | Higeta Shoyu Kk | Method for inducing lactic acid fermentation of unrefined soy |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5905033A (en) * | 1997-08-19 | 1999-05-18 | Agency Of Industrial Science And Technology | Process for obtaining a microbial culture medium from the entrails of fish, shellfish or cephalopods and culturing microorganisms using same |
| US7927638B2 (en) * | 1999-08-03 | 2011-04-19 | Kabushiki Kaisha Yakult Honsha | Fermented milk drinks and foods and process for producing the same |
| WO2007054989A1 (en) * | 2005-10-11 | 2007-05-18 | Anidral S.R.L. | Method for the preparation of anallergic probiotic bacterial cultures and related use |
| EP2169050A1 (en) * | 2005-10-11 | 2010-03-31 | Probiotical S.p.a. | Method for the preparation of anallergic probiotic bacterial cultures and related use |
| KR101393718B1 (en) * | 2005-10-11 | 2014-05-13 | 프로바이오티컬 에스.피.에이. | Method for the preparation of anallergic probiotic bacterial cultures and related use |
| US10428395B2 (en) | 2005-10-11 | 2019-10-01 | Probiotical S.P.A. | Method for the preparation of anallergic probiotic bacterial cultures and related use |
| US11130938B2 (en) | 2005-10-11 | 2021-09-28 | Probiotical S.P.A. | Compositions comprising live probiotic bacterial cultures of Lactobacillus, Bifidobacterium, Lactococcus, Streptococcus, or Staphylococcus |
| JP2011097897A (en) * | 2009-11-09 | 2011-05-19 | Nippon Beet Sugar Mfg Co Ltd | Flavor liquid by new lactic acid bacterium, and food including the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2700542B2 (en) | 1998-01-21 |
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