TH20006A

TH20006A - Production method of fermented milk products with the Lactic acid bacteria genus Lactobacillus

Info

Publication number: TH20006A
Application number: TH9501000510A
Authority: TH
Inventors: ไซโตะ นายโยชิโอะ; มิซูตานิ นายจุน
Original assignee: นายดำเนิน การเด่น; นายต่อพงศ์ โทณะวณิก; นายวิรัช ศรีเอนกราธา; นายจักรพรรดิ์ มงคลสิทธิ์
Filing date: 1995-03-10
Publication date: 1996-08-20

Abstract

วิธีการผลิตผลิตภัณฑ์นมหมักที่มีการหมักวัสดุนมเริ่มต้นด้วยแลคทิค แอซิด แบคทีเรีย สกุล Lactobacillus ซึ่งแบคทีเรียไม่แสดงการดีคอนจูเกท ไบล์ แอซิด และการยับยั้งการ ดูดซึมสารอาหาร และแสดงการทำให้คอเลสเตอรอลในเลือดและตับต่ำลง Method for producing fermented milk products with fermentation of milk materials starting with the Lactobacillus genus Lactobacillus Which bacteria do not show deconditioning, bladder and inhibition of Absorb nutrients And was shown to lower blood and liver cholesterol

Claims

1.How to produce fermented milk products This includes the fermentation of the milk material starting with the Lactic Acid bacteria genus. Lactobacillus acidophilus CL-92 (FERM-P-14205) (BP-4981), the bacterium does not exhibit de-conjugated bile acid and inhibition of nutrient absorption and is shown to cause cholesterol in the blood. And lower liver

2.How to produce fermented milk products This includes the fermentation of the milk material starting with the Lactic Acid bacteria genus. Lactobacillus acidophilus CL-0062 (FERM-P-14204) (BP-4980), in which the bacteria do not exhibit de-conjugated bile acid. And inhibition of nutrient absorption and shown to lower blood and liver cholesterol.

3. Method According to claim 1, Lactobacillus acidophilus CL-92 (FERM-P-14205) (BP-4981) has the following bacterial properties: morphological properties. ; 1) morphology, rod shape; 2) immobile, immobile condition; 3) spore formation, none; 4) Gram staining, posit Cardiff; Physiological properties; 1) katales, negativ; 2) the birth of indole, negativ; 3) nitrate reduction, negativ; 4) resistance to oxygen, factorial anaerobic; 5) Growth at 15 ํ C, none; 6) DL-Lactic Acid fermentation from glucose by homolactic fermentation. Without gas formation; 7) formation of acids from carbohydrate; Glucose, (+); Melibios, (-); Lactose, (+); Raffinos, (+); Mannos, (+); Mannitol, (-); Fructose, (+); Sorbitol, (-); Galactose, (+); Esculin, (+); Sucrose, (+); Salicin, (+); Arabinos, (-); N-acetyl glucosamine, (+); Malthos, (+); Amigdalin, (+); Xylose, (-); Gentiobios, (+); Rahmanos, (-); Melecitos, (-); Cellobios, (+); Dextrin, (-); Tree Helos, (+); Flour, (-);

4. Method as requested in Clause 2, Lactobacillus acidophilus CL-0062 (FERM -P-14204) (BP-4980) has the following bacterial properties: Morphological properties; 1) morphology, rod shape; 2) immobility, immobility; 3) spore formation, none; 4) Gram staining, posit Cardiff; Physiological properties; 1) katales, negativ; 2) the birth of indole, negativ; 3) nitrate reduction, negativ; 4) resistance to oxygen, factorial anaerobic; 5) Growth at 15 ํ C, none; 6) DL-Lactic Acid fermentation from glucose by homolactic fermentation. Without gas formation; 7) formation of acids from carbohydrate; Glucose, (+); Melibios, (-); Lactose, (+); Raffinos, (+); Mannos, (+); Mannitol, (-); Fructose, (+); Sorbitol, (-); Galactose, (+); Esculin, (+); Sucrose, (+); Salicin, (+); Arabinos, (-); N-acetyl glucosamine, (+); Malthos, (+); Amigdalin, (+); Xylose, (-); Gentiobios, (+); Rahmanos, (-); Melecitos, (-); Cellobios, (+); Dextrin, (-); Tree Helos, (+); Flour, (-);