SG11202108657YA - Method for producing culture of lactic acid bacterium and/or bacterium belonging to genus bifidobacterium - Google Patents
Method for producing culture of lactic acid bacterium and/or bacterium belonging to genus bifidobacteriumInfo
- Publication number
- SG11202108657YA SG11202108657YA SG11202108657YA SG11202108657YA SG11202108657YA SG 11202108657Y A SG11202108657Y A SG 11202108657YA SG 11202108657Y A SG11202108657Y A SG 11202108657YA SG 11202108657Y A SG11202108657Y A SG 11202108657YA SG 11202108657Y A SG11202108657Y A SG 11202108657YA
- Authority
- SG
- Singapore
- Prior art keywords
- bacterium
- lactic acid
- genus bifidobacterium
- producing culture
- belonging
- Prior art date
Links
- 241000894006 Bacteria Species 0.000 title 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title 2
- 241000186000 Bifidobacterium Species 0.000 title 1
- 235000014655 lactic acid Nutrition 0.000 title 1
- 239000004310 lactic acid Substances 0.000 title 1
- 238000004519 manufacturing process Methods 0.000 title 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2220/00—Biochemical treatment
- A23C2220/20—Treatment with microorganisms
- A23C2220/208—Fermentation of skim milk or milk and its addition in a small quantity to unfermented skim milk or milk, e.g. cheese milk; Addition of yoghurt to cheese milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/519—Breve
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N2523/00—Culture process characterised by temperature
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/46—Streptococcus ; Enterococcus; Lactococcus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Biomedical Technology (AREA)
- General Health & Medical Sciences (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Virology (AREA)
- Nutrition Science (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2019027288 | 2019-02-19 | ||
PCT/JP2020/003848 WO2020170776A1 (ja) | 2019-02-19 | 2020-02-03 | 乳酸菌及び/又はビフィドバクテリウム属細菌培養物の製造方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
SG11202108657YA true SG11202108657YA (en) | 2021-09-29 |
Family
ID=72144616
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SG11202108657YA SG11202108657YA (en) | 2019-02-19 | 2020-02-03 | Method for producing culture of lactic acid bacterium and/or bacterium belonging to genus bifidobacterium |
Country Status (11)
Country | Link |
---|---|
US (1) | US20220135934A1 (zh) |
EP (1) | EP3928625A4 (zh) |
JP (1) | JPWO2020170776A1 (zh) |
KR (1) | KR20210127164A (zh) |
CN (1) | CN113905614A (zh) |
AU (1) | AU2020224435A1 (zh) |
BR (1) | BR112021016055A2 (zh) |
MX (1) | MX2021009990A (zh) |
SG (1) | SG11202108657YA (zh) |
TW (1) | TW202045015A (zh) |
WO (1) | WO2020170776A1 (zh) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20220356439A1 (en) * | 2019-06-25 | 2022-11-10 | Kabushiki Kaisha Yakult Honsha | Method for promoting growth of bacteria of genus bifidobacterium |
Family Cites Families (19)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100753012B1 (ko) * | 1999-08-03 | 2007-08-30 | 가부시키가이샤 야쿠루트 혼샤 | 발효유 음식품 및 그의 제조방법 |
JP2001178413A (ja) | 1999-12-24 | 2001-07-03 | Yakult Honsha Co Ltd | 栄養食品 |
AU2001252569B2 (en) * | 2001-04-25 | 2008-06-19 | Kabushiki Kaisha Yakult Honsha | Fermented foods and process for producing the same |
KR20050099610A (ko) * | 2003-01-23 | 2005-10-14 | 교와 핫코 푸드 가부시키가이샤 | 음식품의 보존성 향상 방법 |
TWI468513B (zh) * | 2005-05-27 | 2015-01-11 | Yakult Honsha Kk | 乳酸菌發酵物及含其之發酵乳食品 |
CN101184837A (zh) * | 2005-05-27 | 2008-05-21 | 株式会社益力多本社 | 乳酸菌发酵物及含有该发酵物的发酵乳食品 |
TWI465565B (zh) * | 2005-06-02 | 2014-12-21 | Yakult Honsha Kk | 含有雙叉乳酸桿菌屬細菌之醱酵食品及其製造方法 |
US20090035416A1 (en) * | 2007-02-13 | 2009-02-05 | Morinaga Milk Industry Co., Ltd. | Method for producing fermented milk using novel lactic acid bacteria |
NL2004504C2 (en) * | 2009-04-06 | 2015-05-19 | Csk Food Enrichment Bv | Nisin-tolerant culture comprising at least two lactococci, and method for producing cheese. |
US8889120B2 (en) * | 2010-02-24 | 2014-11-18 | Kabushiki Kaisha Yakult Honsha | Method for constructing novel bacterium belonging to the genus Bifidobacterium |
EP2586448B1 (en) * | 2010-06-28 | 2018-02-07 | Kabushiki Kaisha Yakult Honsha | Skin properties improving agent for oral administration |
US20130189396A1 (en) * | 2010-08-31 | 2013-07-25 | Morinaga Milk Industry Co Ltd. | Method for producing a fermented food containing bifidobacteria |
JP5654824B2 (ja) * | 2010-10-01 | 2015-01-14 | 株式会社ヤクルト本社 | 発酵食品およびその製造方法 |
TW201300526A (zh) * | 2011-03-25 | 2013-01-01 | Calpis Co Ltd | 培養基之製造方法及該方法所製造之培養基 |
WO2013133313A1 (ja) | 2012-03-07 | 2013-09-12 | 株式会社明治 | 酸度上昇が抑制された発酵乳およびその製造方法 |
AU2016215664B2 (en) * | 2015-02-02 | 2018-11-08 | 3M Innovative Properties Company | Hearing protector with compartment for rechargeable battery pack |
MX2017010557A (es) * | 2015-02-17 | 2017-12-07 | Yakult Honsha Kk | Metodo para producir alimento lacteo fermentado. |
JP6633833B2 (ja) | 2015-03-23 | 2020-01-22 | 株式会社ヤクルト本社 | 甜茶抽出エッセンスおよびその用途 |
US20230151057A1 (en) * | 2020-06-02 | 2023-05-18 | Asahi Group Holdings, Ltd. | Lactic acid bacteria growth promoter |
-
2020
- 2020-02-03 JP JP2021501806A patent/JPWO2020170776A1/ja active Pending
- 2020-02-03 MX MX2021009990A patent/MX2021009990A/es unknown
- 2020-02-03 KR KR1020217025565A patent/KR20210127164A/ko unknown
- 2020-02-03 BR BR112021016055-8A patent/BR112021016055A2/pt unknown
- 2020-02-03 EP EP20758918.5A patent/EP3928625A4/en active Pending
- 2020-02-03 WO PCT/JP2020/003848 patent/WO2020170776A1/ja unknown
- 2020-02-03 CN CN202080015450.1A patent/CN113905614A/zh active Pending
- 2020-02-03 AU AU2020224435A patent/AU2020224435A1/en active Pending
- 2020-02-03 SG SG11202108657YA patent/SG11202108657YA/en unknown
- 2020-02-03 US US17/431,249 patent/US20220135934A1/en active Pending
- 2020-02-03 TW TW109103170A patent/TW202045015A/zh unknown
Also Published As
Publication number | Publication date |
---|---|
WO2020170776A1 (ja) | 2020-08-27 |
MX2021009990A (es) | 2021-09-21 |
BR112021016055A2 (pt) | 2021-10-13 |
JPWO2020170776A1 (ja) | 2021-12-16 |
US20220135934A1 (en) | 2022-05-05 |
AU2020224435A1 (en) | 2021-09-02 |
CN113905614A (zh) | 2022-01-07 |
EP3928625A4 (en) | 2022-10-19 |
EP3928625A1 (en) | 2021-12-29 |
TW202045015A (zh) | 2020-12-16 |
KR20210127164A (ko) | 2021-10-21 |
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