KR101699741B1 - Streptococcus thermophilus with increased survival rate in spray drying and its use - Google Patents

Abstract

The present invention provides a Streptococcus thermophilus strain MST4 having excellent survival rate during spray drying. The strain has excellent growth ability and organic acid production ability in milk, and exhibits a unique flavor of fermented milk, And can be used as a starter for the production of a prodrug or a yogurt in the form of a spray dried powder and can be usefully used for the production of powdery yogurt.

Description

Streptococcus thermophilus with excellent survival rate during spray drying and its use {

The present invention relates to a Streptococcus thermophilus strain having an excellent survival rate during spray drying, a probiotics preparation using the same, a starter for manufacturing yogurt, a method for producing yogurt using the same, and a method for producing powdery yogurt.

There is no exact record of who made the fermented milk from when, but it is estimated to be around 5,000 BC, when it began breeding mammals, including cows. The fermented milk, which is thought to have been made incidentally from the nomads of the Middle East, is also believed to have a long history of ingestion, based on the records used in the Old Testament Genesis or the prescriptions of Hippocrates.

The study of the function of fermented milk taken for thousands of years was scientifically initiated by a Russian-born Dr. Mehnikov, who, during the epidemiological survey of the longevity villages in Bulgaria, found that long-term fermented milk from the villagers suppressed intestinal bacteria Self-intoxication has improved and consequently, aging has been delayed and longevity has been reached. Based on these findings, in 1907, a paper entitled "Enlongation of Life" was published and the research on the efficacy of fermented milk was a boon. In addition, he found a microorganism in the yogurt of Bulgarian village and named the name of the bacterium Lactobacillus bulgaricus (currently scientific name is Lactobacillus delbrueckii subsp. Bulgaricus) to honor the discovery area. .

Streptococcus thermophilus is a strain of Staphylococcus aureus characterized by a spherical appearance separated from crude milk or plant. Due to its rapid acid production capability, it can be used to make yogurt or cheese (swiss cheese, mozzarella cheese, parmesan cheese Etc.). Despite the fact that lactobacillus lactis ( Lactococcus lactis ), which is the next most commonly produced lactobacillus, is a cheese-producing strain, it has not been noticed as a preconceived notion that the functional role expected from probiotics is low in recent years. It is true. However, recent studies have shown that lactose-intolerance can be improved due to its superior lactose degrading ability, bacteriocin production, antioxidant production, exopolysaccharide (EPS) production, And the function of improving the function and lowering the carcinogenic factor are attracting attention. It is also very useful in cases where there is a standard of viable cell count in the fermented milk standard by reaching the level of 10 ⁹ CFU / ml in a short time even if no growth factor is added. Because it grows well at high temperatures, even if the temperature rises during the production process, it is less likely to be killed compared to other species.

Yogurt is a kind of fermented milks made by fermenting milk with Streptococcus thermophilus and L. delbrueckii subsp. Bulgaricus as nutritional value of milk And lactic acid bacteria is an excellent fermented food that can expect human body action. However, even if the starter used during the fermentation process is refrigerated, it continues to produce acid, which changes the taste of the product, thereby deteriorating the sensory quality, thereby reducing the shelf life of the product. In order to minimize the quality change, all processes including the distribution process must be refrigerated from the end of fermentation.

One way to increase the shelf life of yogurt is to remove moisture (whey) from the curd formed after fermentation through physical stimulation to concentrate the solids, but this also requires refrigeration to maintain the sensory quality .

A more aggressive way to extend the shelf life of yogurt is by drying. As shown in Table 1 below, investment and manufacturing costs vary greatly depending on the drying process, and the quality of the result obtained after the drying process is very different. Therefore, the manufacturing process should be determined according to the purpose.

division Fixed Cost (%) Manufacturing Cost (%) Freeze-dried 100.0 100.0 Vacuum drying 52.2 51.6 Spray drying 12.0 20.0 Drum drying 9.3 24.1 Fluidized bed drying 8.8 17.9 Air drying 5.3 17.9

Freeze drying and spray drying are considered to be the most effective methods for powdering yogurt, considering the purpose of use, other quality, investment and manufacturing cost. In the case of freeze drying, the production cost is much higher than other drying methods, but it has the merit of restoring the closest quality to the original quality while minimizing the degradation of nutrients and useful ingredients. Spray drying, on the other hand, has to take some loss of useful components due to relatively high process temperature, but it has relatively advantages such as production cost and production speed.

In the case of fermented milk, lactic acid bacteria are contained in the form of live cells, and freeze drying is more advantageous than spray drying. Recently, there have been a lot of applications of yogurt as a raw material and since there is no standard of lactic acid bacteria in domestic legal standards, Spray-dried powder is more advantageous than powder.

Also, it was concluded that Yoghurt was selected by selecting a strain showing resistance to the spray drying process and that it could maintain a relatively high viable count when powdered.

Japanese Patent Registration No. 4219998 (registered on November 21, 2008)
Japanese Patent No. 4067474 (registered on January 18, 2008)

It is an object of the present invention to provide a starch for the production of probiotics and yogurt in the form of a spray-dried powder, which is excellent in growth ability and organic acid-producing ability in milk, And to provide a novel Streptococcus thermophilus strain which can be usefully used for the production of yogurt.

It is also an object of the present invention to provide a probiotic comprising a Streptococcus thermophilus strain.

It is also an object of the present invention to provide a starter powder for the production of yogurt comprising spray dried powder of Streptococcus thermophilus strain.

It is another object of the present invention to provide a method for producing yogurt by inoculating Streptococcus thermophilus and fermenting the same.

It is another object of the present invention to provide a method for producing powdered yogurt by inoculating Streptococcus thermophilus and fermenting the same, followed by spray drying.

It is also an object of the present invention to provide a starter powder for preparing yogurt comprising a powder obtained by spray-drying yogurt fermented by inoculating Streptococcus thermophilus into a milk component.

In order to solve the above problems, the present invention provides Streptococcus thermophilus M 004 (accession number: KACC 92010P) which is excellent in survival rate during spray drying.

The present invention also provides a probiotic comprising a spray-dried powder of Streptococcus thermophilus M 004 (accession number: KACC 92010P).

The present invention also provides a starter powder for the manufacture of yogurt comprising spray dried powder of Streptococcus thermophilus M 004 (Accession No .: KACC 92010P).

The present invention also provides a method for producing yogurt by inoculating Streptococcus thermophilus M 004 (accession number: KACC 92010P) by fermentation.

The present invention also provides a method for preparing powdery yogurt by inoculating Streptococcus thermophilus M 004 (accession number: KACC 92010P), fermenting the same, and spray-drying the same.

The present invention also provides a starter powder for the production of yogurt comprising a powder obtained by spray-drying yogurt fermented by inoculating Streptococcus thermophilus M 004 (accession number: KACC 92010P) into a milk component.

The Streptococcus thermophilus M. strain strain of the present invention is excellent in growth ability and organic acid production ability in milk and thus has a unique flavor of fermented milk and excellent survival rate in spray drying and is used as a starter for the production of probiotics and yogurt in spray dried powder form And may further be useful for the production of powdery yogurt.

1 is a flow diagram of Streptococcus thermophilus M. strain strain of the present invention.

The Streptococcus thermophilus M. strain of the present invention is excellent in growth ability and organic acid production ability in milk and exhibits a flavor inherent in fermented milk, and is excellent in survival rate in spray drying.

The strain Streptococcus thermophilus M. strain was cultivated in a spray dryer having an injection temperature of 180 ° C, an exhaust air temperature of 90 ° C, a disk rotation speed of 16,000 rpm and a moisture evaporation amount of 3 kg / hr in spray drying, The survival rate is 80% or more of the number of viable cells before spray drying, based on the converted value of live cells in logarithm.

The strain Streptococcus thermophilus M. strain of the present invention can be used as an active ingredient of a starch for the production of probiotics and yogurt in the form of a powder, in particular, a spray-dried powder form which is remarkably advantageous economically with little difference from the lyophilization.

In addition, yogurt, especially powdery yogurt, can be prepared using the above Streptococcus thermophilus M. strain or a starter for the production of yogurt containing the same, and the powdery yogurt prepared by itself can be ingested, Can also be used as a starter.

In addition to Streptococcus thermophilus M. strains, suitable carriers, excipients and diluents conventionally used in the manufacture of foods may be further added to prepare the above-mentioned probiotics or starters for the production of yogurt. Examples of the carrier, excipient and diluent include lactose, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, acacia rubber, alginate, gelatin, calcium phosphate, calcium silicate, cellulose, methylcellulose, Cellulose, polyvinylpyrrolidone, water, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate and mineral oil. In the case of formulation, a diluent or excipient such as a filler, an extender, a binder, a wetting agent, a disintegrant, or a surfactant is usually used. In addition to the above excipients, lubricants such as magnesium stearate and talc may also be used.

In addition, for the production of starter for yogurt or yogurt production, not only Streptococcus thermophilus M. 004 but also Streptococcus thermophilus other than M. 004, Lactobacillus acidophilus, Bifidobacteria, Lactobacillus casei, Lactobacillus gasseri, Lactobacillus plantarum, Lactobacillus bulgaricus, and Lactobacillus rhamnosus. One or more lactic acid bacteria selected from the group consisting of

The mixing ratio of the raw materials for preparing the yogurt starter or the yogurt may vary depending on the manufacturer and the characteristics of the product. For example, 75 to 95% by weight of crude oil, 0.5 to 30% by weight of skim milk powder and 0.001 To 0.1% by weight; A sugar solution containing 15 to 30% by weight of fructose, 15 to 30% by weight of oligosaccharide, 0.5 to 3% by weight of pectin, 0.1 to 0.2% by weight of fragrance and 40 to 80% by weight of water, To 5: 5 by weight.

The amount of Streptococcus thermophilus M. strains added to the above-mentioned probiotics, starters for the production of yogurt or yogurt is usually 0.01 to 50% by weight, preferably 0.1 to 20% by weight, 10 ⁵ to 1 × 10 ⁹ CFU / g, preferably 1 × 10 ⁵ to 1 × 10 ⁸ CFU / g.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. It will be apparent, however, to those skilled in the art that these embodiments are for further explanation of the present invention and that the scope of the present invention is not limited thereby.

Experimental Example 1: Isolation of Streptococcus sp. Lactic acid bacteria

Traditional fermented milk products made from domestic crude oil (raw milk) and abroad were decanted by using sterilized physiological saline and provoked on an M17 (M17) agar plate medium containing lactose, and cultured at 42 ° C for 24 hours . The colonies formed after the cultivation were taken as platelets, inoculated onto fresh M17 lactose agar plate medium and purified. The purely isolated colonies were inoculated into the M17 liquid medium and incubated at 42 ° C for 18 hours. Then, the cells were stained with Gram, and the appearance of the strain was observed under a microscope.

Experimental Example 2: Comparison of survival rate during spray drying

Five strains of Streptococcus thermophilus selected in Experimental Example 1, two strains of Streptococcus thermophilus sold as a commercial strain, and five strains of lactobacilli of other species sold as commercial strains, , And their survival rates in spray drying were compared.

number Lactobacillus Separation source One Streptococcus thermophilus M001 Fermented milk products 2 Streptococcus thermophilus M002 crude oil 3 Streptococcus thermophilus M003 crude oil 4 Streptococcus thermophilus M004 crude oil 5 Streptococcus thermophilus M005 crude oil 6 Streptococcus thermophilus TH4 Commercial seed 7 Streptococcus thermophilus ST01 Commercial seed 8 Lactobacillus casei LC01 Commercial seed 9 Lactobacillus acidophilus NCFM Commercial seed 10 Lactobacillus rhamnosus GG Commercial seed 11 Lactobacillus delbrueckii subsp. bulgaricus YC380 Commercial seed 12 Bifidonacteirum animalis subsp. lactis BB-12 Commercial seed

Lactic acid bacteria culture was sterilized with 16% reduced skimmed milk. Inoculation level was 10 ⁵ CFU / ml and incubation temperature was 42 ℃. It is impossible to adjust pH at the same end point due to the difference in growth rate or productivity due to the characteristics of the lactic acid bacteria, and pH 5.0 to 4.5 was set as the final cultivation completion point. Some strains were added with a small amount of growth promoting factors such as yeast extract Respectively.

The Streptococcus sp. Lactic acid bacteria were cultured in EM 17 medium containing lactose at 42 ° C for 24 hours. Lactobacillus sp. Lactic acid bacteria were cultured in an MRS medium at 37 ° C for 48 hours , And viable cell counts were measured by aerobic culture. The viable cell counts of Bifidus sp. Lactic acid bacteria were measured by anaerobic culture at 37 ° C for 72 hours in BIEL (BL) medium.

The spray dryer was constructed by spray drying a spray dryer having a water evaporation rate of 3 kg / hr, a maximum injection temperature of 250 ° C and a maximum disk rotation speed of 40,000 rpm manufactured by Korea, at an injection temperature of 180 ° C, an exhaust air temperature of 90 ° C, a disk rotation speed of 16,000 rpm , The survival rate (%) of the viable cells before spray drying is shown in Table 3, based on the number of live cells before spray drying and the number of live cells after spray drying.

number Lactobacillus Survival rate (%) One Streptococcus thermophilus M001 61.0 2 Streptococcus thermophilus M002 64.4 3 Streptococcus thermophilus M003 52.1 4 Streptococcus thermophilus M004 89.7 5 Streptococcus thermophilus M005 61.5 6 Streptococcus thermophilus TH4 66.8 7 Streptococcus thermophilus ST01 80.4 8 Lactobacillus casei LC01 67.6 9 Lactobacillus acidophilus NCFM 53.3 10 Lactobacillus rhamnosus GG 81.8 11 Lactobacillus delbrueckii subsp. bulgaricus YC380 52.8 12 Bifidonacteirum animalis subsp. lactis BB-12 31.4

Based on the above experiment, Streptococcus thermophilus strain 4 was selected for the spray-dried starter powder for the production of yogurt and named Streptococcus thermophilus M 004 (M004).

Experimental Example 3: Identification of M. 004 strain

Streptococcus thermophilus M 004 strain selected in Experimental Example 2 was isolated as a single colony and morphological and biochemical characteristics were examined according to Bergy's manual of systematic bacteriology , Gram staining was performed.

1) Types of bacteria

M 17 (M17) lactose When cultured in an agar plate medium at 42 ° C. for 24 hours, the characteristics of the strain

   ① Gram staining: positive

   ② Cell morphology:

   ③ Motility: None

   ④ Spore formation ability: None

2) The shape of colonies

M 17 (M17) lactose When cultured in an agar plate medium at 42 ° C. for 24 hours, the characteristics of the strain

   ① Shape: Circular

   ② Bump: convex

   ③ Surface: rough (rough)

3) Physiological characteristics

   ① Growthable growth temperature: 25 ?? 45 ° C

   ② optimum growth temperature: 40 - 42 ℃

   ③ Growthable pH: pH 4/0 ?? 7.5

   ④ optimum growth pH: 6.0 ?? 6.5

   ⑤ Effect on oxygen: Tonic anaerobic

4) Catalase: negative

5) Whether gas formation from glucose: Negative

6) Growth at 15 ° C: Negative

7) Growth at 45 ° C: positive

8) Indole production: negative

9) Lactic acid production: positive

The strain was also identified as an API system (API 20-STREP kit (Biomerieux)). First, the sterilized platinum microbial colonies were each taken and suspended in 2 ml of sterile distilled water. Again, the bacterial solution was suspended in 5 ml of sterilized distilled water to a concentration of MccFaland Standard Solution No. 2 supplied by API 50CH kit (BioMerieux, France). The supernatant was added to the liquid medium of the API 50CH kit and homogenized, and 200 μl of each of the 50 tubes of the API 50CH kit was inoculated. The tube was overlaid with mineral oil and then cultured at 30 DEG C for 48 hours.

Reaction substrate result Sodium pyruvate + Hippuric acid - Esculin ferric citrate + Pyroglutamic acid b-naphthylamide - 6-bromo-2-naphthyl [alpha] -S-galactopyranoside - Naphthol AS-BI b-D-glucuronic acid - 2-naphthyl- [beta] -D-galactopyronoside + 2-naphththyl phosphate - L-leucine-2-naphthylamide + L-arginine - D-ribose - L-arabinose - D-mannitol - D-lactose + D-trehalose - Inulin - D-raffinose - Starch - Glycogen -

The nucleotide sequence (SEQ ID NO: 1) of 16S rDNA of Streptococcus thermophilus M4 strain was analyzed according to a conventional method known in the art, and its genetic system was shown in Fig.

In summary, Streptococcus thermophilus M. 004 strain was finally identified as Streptococcus thermophilus species.

Accordingly, the present inventors deposited Streptococcus thermophilus M. 004 strain on November 20, 2014 at the National Institute of Agricultural Science and Technology (National Institute of Agricultural Science and Technology) [Accession No .: KACC 92010P].

Experimental Example 4: Measurement of growth ability in milk medium

To determine the growth and production performance of Streptococcus thermophilus M. strain in milk, 12% reduced skim milk was subcultured twice in M17 lactose liquid medium to obtain a solution containing 0.01% 5 × 10 ⁵ CFU / ml), and the pH, titratable acidity and viable cell count were measured while culturing at 42 ° C.

As a result of measurement, M. 004 strain showed a pH of 4.8, a titratable acidity of 0.85% and a viable cell count of 1.2 x 10 ⁹ CFU / ml around 6 hours after the incubation. After the incubation of the cultured medium was cooled to below 15 ° C, As a result, typical fermentation odor and acidity of fermented milk were confirmed, and imine odor which affects taste was not confirmed.

From the above results, it was determined that the Streptococcus thermophilus M. 004 strains selected in the present invention could be used for the production of fermented milk, since the growth and production performance in milk showed a similar ability to that of commercially available ST seeds.

Experimental Example 5: Measurement of efficacy by mixed culture with Lactobacillus bulgaricus

The Lactobacillus bulgaricus strain (CHR. Hansen) used as a yogurt starter to produce yogurt using strains M 004 and ST 01, which were Streptococcus thermophilus strains having a survival rate of 80% or more in Experimental Example 2, A / S, Denmark) was used to prepare yogurt. It is known that mixed cultivation of Streptococcus thermophilus and Lactobacillus bulgaricus strains used for yogurt production improves growth and acid production by typical symbiosis. The yogurt standard prescribed in the CODEX standard is a seed culture Since Streptococcus thermophilus and Lactobacillus bulgaricus must be used, it is necessary to confirm the symbiotic effect when Streptococcus thermophilus M. strain isolated in the present invention is mixed with Lactobacillus bulgaricus strain.

The Lactobacillus thermophilus M. strain (spray-dried powder) selected in the present invention was cultured subcultured twice in M17 lactose liquid medium to increase the vital capacity. After that, 0.01% (about 5%) of the sterilized 12% x 10 ⁵ CFU / ml) and incubated at 42 ° C for 6 hours to prepare a starter for the production of yogurt. Lactobacillus delbrueckii subsp. bulgaricus was used to sterilize strains isolated from commercially available powdered commercial seeds And then incubated at 42 ° C for 8 hours, and then used as a starter for yogurt production. The starter of each seed was mixed at a ratio of 1: 1, and the total amount of the starter mixed with the final sterilized 12% reduced skim milk was inoculated at a level of 0.02% (5 x 10 ⁵ CFU / ml as live cells) , Titratable acidity% and viable cell count were measured.

(YC-180, CHR. Hansen A / S, Denmark), which was a commercial yogurt starter (lyophilized powder), was used as a control group 1 and Streptococcus thermophilus ester 01 was used as a control 1 in place of the M. 004 strain. Were used to compare the production performance with the strains selected in the present invention as a yogurt starter and the viable cell count. The final culturing termination criterion was set at pH 4.5. The number of viable cells (total number of lactic acid bacteria) was counted at the start and at the end of culture by aerobically culturing for 2 days at 37 ° C using BCP agar plate medium.

Item M 004 containing
Starter Containing Estee 01
Starter YC-180 pH Start cultivation 6.60 6.60 6.60 Cultivation completed 4.55 4.50 4.50 Culture time (pH 4.5 reaching time) 6 hours 20 minutes 7 hours 10 minutes 5 hours and 30 minutes Total lactic acid bacteria number
(CFU / ml) Start cultivation 7.3 x 10 ⁵ 8.5 x 10 ⁵ 1.02 x 10 ⁶ Cultivation completed 1.20 x 10 ⁹ 1.10 x 10 ⁹ 1.95 x 10 ⁹

As a result of culturing, the starter containing M. M004 strain selected in the present invention reached a pH of 4.5 at a culturing completion time of 6 hours and 20 minutes, and the viable cell count reached 10 ⁹ CFU / ml. It was confirmed that the strain of the present invention had an equivalent effect as a starter for yogurt production even though it was a spray-dried powder, because the incubation time was about 50 minutes shorter than the control group 1 and longer than the control group 2 by about 50 minutes.

Experimental Example 6: Preparation of powdery yogurt

The yogurt culture prepared in Experimental Example 5 was mixed with 6 to 10% of milk protein powder to obtain a total solid content of 18% by weight. 20% and spray-dried at a pressure of 150 bar at a pressure of 150 bar under the conditions set in Experimental Example 2, that is, at an inlet temperature of 180 ° C, an outlet air temperature of 90 ° C and a disk rotation speed of 16,000 rpm, Were counted. The total number of lactic acid bacteria was counted in yellow colony formed after culturing at 37 ℃ for 48 hours on BCP agar plate medium. Staphylococcus aureus ( S. thermophilus ) was cultured in M17 lactose agar plate medium at 42 ℃ for 24 hours, The lactic acid bacterium ( L. delbrueckii subsp. Bulgaricus ) was counted in Table 6 after colonies formed after culturing at 37 DEG C for 48 hours in an MRS agar plate medium adjusted to pH 5.4.

Item Total lactic acid bacteria number Number of lactic acid bacteria Lactic acid bacteria number M 004 Before spray drying (CFU / ml) 9.5 x 10 ⁸ 8.8 x 10 ⁸ 6.0 x 10 ⁸ M 004 After spray drying (CFU / ml) 1.65 x 10 ⁷ 3.1 x 10 ⁷ 4.9 x 10 ⁴ Survival rate (%, log-transformed value) 80.38 83.75 53.43 Estimate 01 Before spray drying (CFU / ml) 9.6 x 10 ⁸ 8.9 x 10 ⁸ 6.0 x 10 ⁸ After spray drying (CFU / ml) 8 x 10 ⁶ 8.8 x 10 ⁶ 4.7 x 10 ⁴ Estee 01 Survival rate (%, log-transformed value) 76.85 77.6 53.23

As a result, the total lactic acid bacteria number was also high due to the excellent survival ability of S. thermophilus M004, and the lactic acid bacterium was decreased by about 50% (about 10 ⁵ reduction based on viable cell count) . S. thermophilus ST01 used as a control group had lower survival rate due to spray drying than that of M. 004 strain, resulting in lower total lactic acid bacteria.

Therefore, Streptococcus thermophilus M. 004 strain selected in the present invention also exhibited excellent survival ability under spray drying conditions during the mixed culture.

Experimental Example 7: Preparation of yogurt using powdery yogurt as the starter of Experimental Example 6

The powdery yogurt (spray-dried powder) prepared in Experimental Example 6 was prepared by mixing the powdery ingredients such as skim milk powder with the lactic acid bacteria. Therefore, the powder was dissolved in sterilized distilled water to adjust the final concentration to a total solid content of 14% Changes in acid production ability and total lactic acid bacteria counts were measured while culturing them at 40 ° C, and are shown in Table 7.

Item result pH Before culture 6.5 After incubation 4.50 Titratable acidity% Before culture 0.25 After incubation 0.85 Incubation time 11 hours and 30 minutes Total lactic acid bacteria number
(CFU / ml) Before culture 6.3 x 10 ⁶ After incubation 8.7 x 10 ⁸

As shown in Table 7, it took 11 hours and 30 minutes to reach the pH 4.5, which is the completion point of the culture, and the number of viable cells was 8.7 x 10 ⁸ CFU / ml in the BCP agar plate medium. As a result of the sensory evaluation, a typical yogurt fermentation And no imine odor that affects quality was identified.

National Institute of Agricultural Science KACC92010P 20141120

&Lt; 110 > Maeil Dairies Co., Ltd. <120> Streptococcus thermophilus with increased survival rate in spray          drying and its use <130> HPC5634 <160> 1 <170> Kopatentin 2.0 <210> 1 <211> 1017 <212> DNA <213> Streptococcus thermophilus <400> 1 gggactgacg ttctcggatc tttgaggcgt aagcgagcgc acagcggttt gataagtctg 60 aagtcaaagg ctagtcgctc aaccataggt tcgctttgga aactgtcgaa cttgagtgca 120 gaaggaggag agaaggaatt ccatgtgtag cggtgaaatg cgtagatata tggaggaaca 180 ccggtggcga aagcggctct ctggtctgta actgacgctg aggctcgaaa gcgtggggag 240 cgaacaggat tagataccct ggtagtccac gccgtaaacg atgagtgcta ggtgttggat 300 cctttccggg attcagtgcc gcagctaacg cattaagcac tccgcctggg gagtacgacc 360 gcaaggttga aactcaaagg aattgacggg ggcccgcaca agcggtggag catgtggttt 420 aattcgaagc aacgcgaaga accttaccag gtcttgacat cccgatgcta tttctagaga 480 tagaaagtta cttcggtaca tcggtgacag gtggtgcatg gttgtcgtca gctcgtgtcg 540 tgagatgttg ggttaagtcc cgcaacgagc gcaaccccta ttgttagttg ccatcattca 600 gttgggcact ctagcgagac tgccggtaat aaaccggagg aaggtgggga tgacgtcaaa 660 tcatcatgcc ccttatgacc tgggctacac acgtgctaca atggttggta caacgagttg 720 cgagtcggtg acggcgagct aatctcttaa agccaatctc agttcggatt gtaggctgca 780 ctcgcctaca tgaagtcgga acgctagtat cgcggatcac acgcccggga atccttcccg 840 gccttggacc accgcccgtc caccacgaga gttgtacacc cgaagcggtg aggaaccttt 900 ggagcagcgc ctaaggggga caatgatggg tgagctaggg aggaccccca tataaaaaat 960 ggaaaggagg aggtgcgaag gggggggggg agagaggcga gcattgaggg ggggagg 1017

Claims (7)

The number of viable cells before spray drying and the number of viable cells after spray drying were converted to logarithmic values when spray drying was carried out in a spray dryer having an injection temperature of 180 ° C., an exhaust air temperature of 90 ° C., a disk rotation speed of 16,000 rpm and a moisture evaporation amount of 3 kg / Streptococcus thermophilus M004 [Deposit number: KACC 92010P], which has a survival rate of 80% or more as compared to the number of viable cells before spray drying. delete A prophylactic agent comprising the spray-dried powder of Streptococcus thermophilus M 004 (Accession No .: KACC 92010P) of claim 1. A starter powder for the production of yogurt comprising spray dried powder of Streptococcus thermophilus M 004 (Accession No .: KACC 92010P) of claim 1. A method for producing yogurt by inoculating the milk component with Streptococcus thermophilus M 004 (Accession No: KACC 92010P) of claim 1. A process for producing powdery yogurt wherein the milk component is inoculated with Streptococcus thermophilus M 004 (Accession No: KACC 92010P) of claim 1 and fermented and spray-dried. A starter powder for preparing yogurt, comprising a powder obtained by spray-drying yogurt fermented by inoculating Streptococcus thermophilus M 004 (accession number: KACC 92010P) of claim 1 to milk.

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