TW201328605A - Diet that shows high survivability of lactobacillus gasseri and method for producing the same - Google Patents

Abstract

To provide a diet with low pH value and high sugar concentration, that demonstrates great survivability of lactobacillus gasseri even after long-term storage. The diet mentioned above is provided by adding specific lactic acid bacteria to a diet with low pH value and high sugar concentration, which contains lactobacillus gasseri. The specific lactic acid bacteria mean those lactic acid bacteria that are able to lower pH value by fixed values under the condition of low pH value and high sugar concentration.

Description

Food and drink having high viability of Lactobacillus gasseri and method for producing same

The present invention relates to a method for producing a food or drink having high viability of Lactobacillus gasseri (hereinafter sometimes simply referred to as Lactobacillus gasseri, Lactobacillus gasseri). More specifically, the present invention relates to a method for producing a food or drink that enhances the viability of Lactobacillus gasseri by blending Lactobacillus gasseri with other specific lactic acid bacteria. Further, it relates to a food or drink containing Lactobacillus kawaii produced by the production method.

Lactic acid bacteria and Bifidus bacteria use lactic acid fermentation to reduce pH in many fermented foods, which helps to improve flavor. On the other hand, it is known that the intestines are effective and immune because they reach the intestines in a state of maintaining survival. Revitalize various physiological activities. Focus on yoghurt or lactic acid bacteria beverages, appealing to lactic acid bacteria. The functional foods brought about by useful microorganisms such as Bifidobacterium have increased, and it is believed that as the concern for health increases, the demand in the future will increase.

In order to be recognized as a specific health food, the scientific basis for the test is required. Therefore, for a specific health food for which a useful microorganism is used, the number of viable cells that can guarantee the functional range of the food disclosure is defined. That is, it is necessary to have a certain number of bacteria in the shelf life of the food to survive. Moreover, even if it is a food other than a specific health-care food, it is important to maintain the number of viable bacteria in foods in quality management.

However, depending on the strain, it is sometimes affected by the environment in the food such as pH or osmotic pressure. It gradually dies during storage, and the management of the number of viable bacteria is often difficult.

For example, it is known that Bifidobacterium is susceptible to the oxygen content or pH in foods, and the following methods are mentioned in order to improve the viability. In order to prevent the decrease in the number of bacteria in the liquid or paste-like foods during storage, it is known to add a cell-free extract of a hygienic hydrogen peroxide decomposing enzyme (catalase)-positive microorganism to the food. Method (refer to Patent Document 1). Further, a method for producing fermented milk in which Bifidobacterium and Lactococcus lactis subsp. lactis are mixed and cultured is known (see Patent Document 2).

Further, Lactobacillus gasseri is used as a lactic acid bacteria used as a useful microorganism in the same manner as Bifidobacterium. For Lactobacillus gasseri, it is also easy to die due to environmental conditions in food, so it is necessary to improve viability as with F. feldspar. As a method for improving the viability of Lactobacillus gasseri, it is known that the viability at the time of low-temperature storage is improved by mixing and culturing with a lactic acid strain having high antioxidant ability (see Non-Patent Document 1).

[Patent Document 1] Japanese Patent Laid-Open No. 61-52253

[Patent Document 2] Japanese Patent No. 3084884

[Non-Patent Document 1] Japan Agrochemical Society 2010 Annual Conference 2AOp04 "An attempt to improve the low-temperature viability of lactic acid bacteria with oxygen tension"

However, since the pH is lowered, the osmotic pressure, and the oxidative stress are combined in the food containing fermented milk, it is simply mixed with a lactic acid strain having high antioxidant ability to eliminate oxidative stress and cannot be sufficiently improved. The viability of Lactobacillus gasseri.

Here, the results of examining the effects of elimination of oxidative stress on the preservation viability of Lactobacillus gasseri are shown in Table 1. Table 1 is a pH 3.7 equivalent to a lactic acid bacteria beverage, and the washing cells of Lactobacillus bulgaricus are suspended in 1% glucose, 0.3 M lactic acid buffer, and L-half added to reduce the oxidative stress. In the case of cystamine hydrochloride and the case where it was not added, the results of storage and determination of the number of Lactobacillus bulgaricus (CFU/g) were measured at 10 °C.

From the results, it can be seen that the viability of Lactobacillus gasseri, even if the oxidative stress is eliminated by the addition of L-cysteine hydrochloride, although there are some improvements compared to the case where the oxidative stress is not improved, the preservation 21 The number of survivors in the future is only 2.6 × 10 ³ CFU / g, which is not enough to satisfy the effect of Lactobacillus gasseri as a useful microorganism.

An object of the present invention is to provide a method for producing a food or drink having a low pH and a high sugar concentration, which is still excellent in viability of Lactobacillus gasseri after long-term storage.

The constitution of the present invention is shown below.

(1) A method for producing a food or drink containing Lactobacillus gasseri, comprising the step of mixing Lactobacillus gasseri with a specific lactic acid bacteria; the pH of the food and beverage is 3.5 to 4.5, and the sugar concentration is 5% to 15%. The specific lactic acid bacteria can be added to a medium containing 3% (w/w) reduced skim milk and 10% (w/w) glucose at pH 4.0 and allowed to stand at 10 ° C for 21 days to maintain the pH of the medium. Reduce lactic acid bacteria by 0.1 or more.

(2) The method for producing a food or drink containing Lactobacillus gasseri, wherein the specific lactic acid bacteria Lactobacillus paracasei, Lactobacillus plantarum or Lactobacillus lactis (Lactobacillus) Buchneri).

(3) The method for producing a food or drink containing Lactobacillus gasseri according to (1) or (2), wherein the Lactobacillus paracasei SBT0327 (NITE BP-1129; former NITE P-1129), SBT2105 (NITE P-1130), SBT2203 (NITE BP-1131; former NITE P-1131), SBT2215 (NITE BP-1132; former NITE P-1132), SBT11408 (NITE BP-1133; former NITE P-1133), Any one of ATCC25598, and the aforementioned Lactobacillus plantarum is any one of SBT1534 (FERM BP-11518; original FERM P-12351), SBT0624 (FERM P-11920), ATCC43199, ATCC8014, and the aforementioned Lactobacillus bulgaricus is SBT2028 (FERM P-11921) or JCM1115.

(4) The method for producing a food or drink containing Lactobacillus gasseri according to any one of (1) to (3), wherein the food or drink is a fermented milk or a lactic acid bacteria beverage.

(5) A food or drink comprising Lactobacillus gasseri and a specific lactic acid bacteria having a pH of 3.5 to 4.5 and a sugar concentration of 5% to 15%; and the specific lactic acid bacteria is added to contain 3% (w/w) A lactic acid bacterium capable of lowering the pH of the culture medium by 0.1 or more when the culture medium of pH 4.0 of skim milk and 10% (w/w) glucose was reduced and cultured at 10 C for 21 days.

(6) The food or drink according to (5), wherein the number of viable cells of the Lactobacillus gasseri after 21 days of storage is 1 × 10 ⁶ CFU/g or more.

According to the present invention, it is possible to provide a food or drink having a low pH and a high sugar concentration, and the viability of the Lactobacillus gasseri after storage for a long period of time is still extremely high. Therefore, it is possible to provide a food which can sufficiently maintain and function as a Lactobacillus kawaii which is a useful microorganism.

In view of the above-mentioned problems, it has been found that the present invention can be improved by mixing a specific lactic acid bacterium with Lactobacillus kawaii in a low-pH, high-sugar concentration food or drink, thereby improving the viability in the preservation of foods and drinks.

That is, the present invention relates to a method of manufacturing a food or drink comprising the following steps: Lactobacillus low-pH, high-sugar concentration foods are added at 10 ° C when added to pH 4.0 of 3% (w / w) reduced skim milk, 10% (w / w) glucose and allowed to stand for 21 days Reduce specific lactic acid bacteria above pH 0.1 and mix.

The present invention relates to a method for producing a food or drink containing Lactobacillus gasseri, characterized in that a specific lactic acid bacterium is mixed with Lactobacillus gasseri in a food having a low pH and a high sugar concentration.

The low pH of the food and beverage of the present invention is 3.5 to 4.5, the high sugar concentration is 5% to 15%, preferably the pH is 3.6 to 4.2, the sugar concentration is 10% to 15%, and more preferably the pH is 3.7 to 4.0. The sugar concentration is 12% to 14%, the optimum is pH 3.8, and the sugar concentration is 12.7%.

The food or drink of the present invention is not limited to milk, dairy products, or fermented dairy products, and includes vegetable drinks, fruit drinks, and the like as long as it is a food or drink having a low pH and a high sugar concentration. Among them, fermented milk and lactic acid bacteria beverages specified in the regulations on the composition specifications of milk and dairy products are preferable.

In the present invention, the Lactobacillus gasseri may be any one belonging to Lactobacillus gasseri, and examples thereof include SBT2055 (FERM BP-10953), SBT2056 (FERM BP-11038), and SBT0274 (FERM BP-11039). SBT1703 (FERM P-17785), SBT10239 (FERM P-16639), SBT10241 (FERM P-17786), and the like.

In the present invention, the specific lactic acid bacteria mixed with the Lactobacillus kawaii may be a lactic acid bacterium which is improved in the viability of the Lactobacillus bulgaricus by mixing with Lactobacillus kawaii, and such a lactic acid bacterium may be exemplified as 3% (w/w) of lactic acid bacteria which reduced the pH of the medium by 0.1 or more when the medium of pH 4.0 of skim milk and 10% (w/w) glucose was reduced and cultured at 10 ° C for 21 days. Lactic acid bacteria having such properties can be screened by adding to a medium containing pH 3% (w/w) reduced skim milk and 10% (w/w) glucose and allowed to stand at 10 ° C for 21 days. A lactic acid bacterium which reduces the pH of the culture medium by 0.1 or more, and specific examples thereof include Lactobacillus paracasei (hereinafter sometimes referred to as Lactobacillus paracasei) and Lactobacillus plantarum (hereinafter also referred to as Lactobacillus plantarum). It is called Lactobacillus buckerii (Lactobacillus buchneri, hereinafter sometimes referred to as Lactobacillus bulgaricus). As shown in Example 2 to be described later, when the number of bacteria added to Lactobacillus paracasei was changed, the rate of pH drop accompanying metabolism was inversely proportional to the viability of Lactobacillus gasseri. Therefore, the number of specific lactic acid bacteria mixed with the Lactobacillus kawaii is more preferably, for example, by mixing lactic acid bacteria with 0.001% or more. It is preferred to mix 0.01% or more to improve the viability of the mixed Lactobacillus gasseri. Further, since no effect was observed in the dead cells, it was considered that the effect of improving the viability of Lactobacillus gasseri is related to the metabolic activity under conditions of low temperature, pH, and high sugar concentration. However, reducing the skim milk and 10% (w/w) glucose conditions at a pH of 3% (w/w) of pH 4.0 to lower the pH by a certain amount or more was used as an index for screening.

Further, specific lactic acid bacteria mixed with Lactobacillus kawaii may be exemplified by Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus bulgaricus, etc., but as long as it is added to 3% (w/w) reduced skim milk and 10%. (w/w) The lactic acid bacteria which can lower the pH of the medium by 0.1 or more at a temperature of 10 ° C for 21 days at 10 ° C, and are not particularly limited.

Lactobacillus paracasei, for example: SBT0327 (NITE BP-1129, former NITE P-1129), SBT2105 (NITE P-1130), SBT2203 (NITE BP-1131, former NITE P-1131), SBT2215 (NITE BP-1132, Original NITE P-1132), SBT11408 (NITE BP-1133, former NITE P-1133), ATCC25598, the aforementioned plant Lactobacillus, such as SBT1534 (FERM BP-11518, former FERM P-12351), SBT0624 (FERM P-11920) , ATCC43199, ATCC8014, Lactobacillus bulgaricus, such as SBT2028 (FERM P-11921), JCM1115 and the like.

In the method for producing a food or drink of the present invention, the steps of mixing the Lactobacillus gasseri and the specific lactic acid bacteria include the following forms.

(1) After adding Lactobacillus gasseri to the unfermented milk medium and fermenting, a specific lactic acid bacterium is added to the fermented product.

(2) After adding a specific lactic acid bacterium to the unfermented milk medium and fermenting, Lactobacillus gasseri is added to the fermented product.

(3) Lactobacillus gasseri and a specific lactic acid bacteria are simultaneously or sequentially added to the unfermented milk medium and fermented.

(4) Lactobacillus gasseri and a specific lactic acid bacterium are added simultaneously or sequentially to foods and drinks other than the lactic acid bacteria fermentation product.

The food or drink obtained in any of the above mixed forms can obtain the effect of improving the viability of the Lactobacillus bulgaricus of the present invention. Among the above forms, (2) and (4) are preferred. Further, in the case of adding the fermented dairy product after fermentation, the lactic acid bacteria used for fermentation include Lactobacillus delbrueckii subsp. bulgaricus or Streptococcus thermophilus which are usually used frequently.

According to another aspect of the present invention, the food or drink comprising the Lactobacillus gasseri and the specific lactic acid bacteria having a pH of 3.5 to 4.5 and a sugar concentration of 5% to 15% obtained by the above production method. In the food and beverage of the present invention, the survival number of Lactobacillus gasseri is higher than that of the case where the specific lactic acid bacteria are not mixed, for example, the difference of 10 times in one week, 1,000 to 10,000 times in 2 weeks, and 1,000 to 10,000 times in 3 weeks. . The number of viable viable cells in the food and beverage was 1 × 10 ⁶ CFU/g or more after 21 days of addition of Lactobacillus gasseri.

[Examples]

Hereinafter, the present invention will be described in more detail by taking a fermented dairy product as an example, but the present invention is not limited thereto.

[Test Example 1] Screening of lactic acid bacteria mixed with Lactobacillus kawaii (1)

A screening test for lactic acid bacteria mixed with Lactobacillus gasseri in the food and beverage of the present invention is carried out.

(1) Test method

The skim milk powder and glucose were dissolved in water to prepare a medium containing 3% (w/w) reduced skim milk and 10% (w/w) glucose, and the medium was sterilized at 115 ° C for 20 minutes. The filter-sterilized lactic acid was added to the sterilized medium, and the pH was adjusted to about 4.0 to prepare a screening medium. In the above-mentioned screening medium, 3% of the inoculum cultured in the milk medium (described in Table 2) was inoculated, and the pH at the time of standing at 10 ° C for 21 days was measured, and the strain which lowered the pH by 0.1 or more was selected.

(2) Test results

The results of the initial bacterial count of each lactic acid bacterium and the pH after storage are shown in Table 2. As a result, the pH of the medium to which Lactobacillus paracasei was added was decreased by 0.1 or more. In contrast, the reference strains of Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus johnsonii, and Lactobacillus rhamnosus are not considered to have a pH of 0.1 or more. decline. Therefore, Lactobacillus paracasei was selected as a bacteria mixed with Lactobacillus gasseri.

【Table 2】

[Test Example 2] Screening of lactic acid bacteria mixed with Lactobacillus kawaii (1)

In addition to Test Example 1, screening was carried out. The medium was added to a medium containing 3% (w/w) reduced skim milk and 10% (w/w) glucose at pH 4.0 and allowed to stand still at 10 ° C for 21 days. The lactic acid bacteria having a pH of 0.1 or more were selected, and as a result, Lactobacillus paracasei ATCC 25598, Lactobacillus plantarum ATCC 43199, Lactobacillus plantarum ATCC 8014, and Lactobacillus brevisii JCM 1115 were selected. The initial bacterial count of each lactic acid bacterium and the pH after storage are shown in Table 3. Further, the screening was carried out in the same manner as in Test Example 1.

[Example 1] Increasing the viability of Lactobacillus gasseri by mixing with Lactobacillus paracasei Confirmation test

The bacteria selected in the screening test of Test Example 1 described above were mixed with Lactobacillus gasseri, and it was confirmed that the viability of Lactobacillus gasseri was improved.

(1) Preparation of the lactic acid bacteria beverage of the present invention

The skim milk powder and glucose were dissolved in water to prepare a medium containing 16% (w/w) reduced skim milk and 3% (w/w) glucose, and the medium was sterilized at 95 ° C for 120 minutes. 3% (v/v) of Lactobacillus paracasei SBT0327, SBT2105, SBT2203, SBT2215, SBT11408 inoculum were added to the sterilizing medium cooled to 37 ° C, and cultured at 37 ° C until reaching about pH 3.7 to obtain the vice cheese lactic acid. Bacillus ferment.

In addition, 3% (w / w) isomerized liquid sugar was prepared from water. A 14% (w/w) white sugar solution was sterilized at 121 ° C for 15 minutes to prepare a sugar liquid (sugar concentration: 16%).

36 g of the sugar liquid obtained above, 9 g of the Lactobacillus paracasei fermentate, and 0.5 g of the concentrated bacteria of the Lactobacillus bulgaricus SBT2055 were mixed to prepare a lactic acid bacteria beverage of the present invention 1 to 5 having a pH of 3.8 and a sugar concentration of 12.7%.

(2) Preparation of control lactic acid bacteria beverage

A control lactic acid bacteria beverage containing only Lactobacillus kawaii and not mixed with Lactobacillus paracasei was prepared. To the sterilizing medium of the above (1), a filter-sterilized lactic acid was added to adjust the pH to about 3.7 as a simulated fermented product. 9 g of the simulated fermented product, 36 g of the sugar liquid of the above (1), and 0.5 g of the concentrated bacterial cells of the Lactobacillus bulgaricus SBT2055 were mixed to prepare a control lactic acid bacteria beverage.

(3) Determination of survival rate test and results

The lactic acid bacteria beverage and the control lactic acid bacteria beverage of the present invention 1 to 5 were each placed in a plastic container and stored at 10 ° C for 21 days, and the viable cell count of Lactobacillus gasseri and Lactobacillus paracasei was measured over time. The survival rate is obtained by dividing the number of viable cells on the 21st day by the number of viable cells on the 0th day (the same test is also used). The results are shown in Table 4.

From the results, it can be understood that the lactic acid bacteria beverages of the present inventions 1 to 5 obtained by mixing Lactobacillus kawaii and Lactobacillus paracasei are all comparative lactic acid bacteria beverages containing only Lactobacillus kawaii without unmixed Lactobacillus paracasei. The number of viable bacteria of Lactobacillus gasseri was significantly higher, and the viable cell count of Lactobacillus gasseri after 21 days of storage was 1×10 ⁶ CFU/g or more in the present invention.

From the above, it can be known that the medium can be obtained by being cultured at a pH of 4.0 containing 3% (w/w) reduced skim milk and 10% (w/w) glucose at a temperature of 10 ° C for 21 days. pH drop Mixing 0.1 or more lactic acid bacteria can greatly improve the viability of Lactobacillus gasseri.

[Example 2] Confirmation test for improving the viability of Lactobacillus bulgaricus by mixing with Lactobacillus paracasei

The effect on the viability of Lactobacillus gasseri was examined in the case where the number of bacteria of Lactobacillus paracasei was mixed with Lactobacillus kawaii and the case where the dead cells of Lactobacillus paracasei were mixed with Lactobacillus kawaii.

(1) Preparation of the lactic acid bacteria beverage of the present invention

The skim milk powder and glucose were dissolved in water to prepare a medium containing 16% (w/w) reduced skim milk and 3% (w/w) glucose, and the medium was sterilized at 95 ° C for 120 minutes. A simulated fermented product was prepared by adding filter-sterilized lactic acid to the aforementioned sterilizing medium and adjusting the pH to about 4.0. The Lactobacillus paracasei SBT11408 washing cells were suspended in the simulated fermented product and diluted 10 times, 100 times, and 1,000 times at the same time to prepare three kinds of simulated fermented substances 1 to 3 with Lactobacillus paracasei which were different in the number of Lactobacillus paracasei. . In addition, the washing cells of Lactobacillus gasseri SBT2055 were further reduced by 12.6%. The original skim milk is used after suspension.

Prepare 3% (w/w) isomerized liquid sugar with water. A 14% (w/w) white sugar solution was sterilized at 121 ° C for 15 minutes to prepare a sugar liquid (sugar concentration: 16%).

9 g of the above-mentioned simulated fermented product 1 to 3, 36 g of a sugar liquid, and 0.5 g of a washing cell of Lactobacillus bulgaricus SBT2055 were mixed to prepare a 5-7 of the present invention in which the number of Lactobacillus paracasei having a pH of 3.8 and a sugar concentration of 12.7% was different. Lactic acid bacteria drink.

(2) Preparation of control lactic acid bacteria beverage

9 g of the simulated fermented product of the above (1), 36 g of the sugar liquid, and 0.5 g of the washed bacteria of the Lactobacillus bulgaricus SBT2055 were mixed to prepare a lactic acid bacteria beverage containing no Lactobacillus paracasei (Control 1).

In addition, a lactic acid bacteria beverage (Control 2) was produced by sterilizing a simulated fermented product containing Lactobacillus paracasei containing Lactobacillus paracasei containing about 1×10 ⁷ CFU/g at 80° C. or higher for 30 minutes.

(3) Determination of survival rate test and results

The lactic acid bacteria beverage and the control lactic acid bacteria beverage (controls 1, 2) of the present invention 5 to 7 were each placed in a plastic container and stored at 10 ° C for 21 days, and the live bacteria of Lactobacillus gasseri and Lactobacillus paracasei were measured over time. number. The results are shown in Table 5.

From the results, it was found that the lactic acid bacteria beverage of the present invention in which Lactobacillus paracasei was added at a rate of 1 × 10 ⁷ CFU/g or more, the viability of Lactobacillus gasseri was significantly improved. Further, it was found that pH 4.0 also exhibited the effects of the present invention, but the effect of the Lactobacillus paracasei dead cells was not observed.

[Example 3] The use of Lactobacillus paracasei obtained when the concentration of sugar in foods and drinks is 5 to 15% Confirmation test for the improvement of the viability of Lactobacillus gasseri (1) Preparation of the lactic acid bacteria beverage of the present invention

The skim milk powder and glucose were dissolved in water to prepare a 16% (w/w) reducing skim milk medium, which was sterilized at 115 ° C for 20 minutes. The filter-sterilized lactic acid was added to the aforementioned sterilizing medium, and the pH was adjusted to about 3.5 to prepare a simulated fermented product. The Lactobacillus paracasei SBT11408 washing cells were suspended in a simulated fermented product to prepare a simulated fermented product to which Lactobacillus paracasei was added. Further, the washed cells of Lactobacillus gasseri SBT2055 were suspended in 12.6% reduced skim milk and used. For the sugar liquid system, a glucose aqueous solution having a final concentration of 5%, 10%, and 15% was prepared and sterilized at 121 ° C for 15 minutes. 9 g of the simulated fermented product of Lactobacillus paracasei, 36 g of the sugar liquid, and 0.5 g of the washed bacteria of the Lactobacillus bulgaricus SBT2055 were mixed to prepare a lactic acid bacteria beverage of the present invention 8 to 10 having different glucose concentrations.

(2) Preparation of control lactic acid bacteria beverage

9 g of the simulated fermented product of the above (1), 0.5 g of the washed bacteria of the Lactobacillus bulgaricus SBT2055, and the sugar liquid were mixed so that the final concentration became 5% and 10%. 15%, a control lactic acid bacteria beverage was produced.

(3) Determination of survival rate test and results

The lactic acid bacteria beverage and the control lactic acid bacteria beverage of the present invention 8 to 10 were each placed in a plastic container and stored at 10 ° C for 21 days, and the viable cell count of Lactobacillus gasseri and Lactobacillus paracasei was measured over time. The results are shown in Table 6.

The lactic acid bacteria beverage of the present invention in which the glucose concentration of Lactobacillus paracasei of 1 × 10 ⁷ CFU/g or more is added is 5% to 15%, and the viability of Lactobacillus bergii is improved, and the Lactobacillus gasseri is stored after 21 days. The number of viable cells is 1 × 10 ⁶ CFU/g or more. In particular, when the glucose concentration is 10% or more, the effect is remarkable.

[Table 6]

[Example 4]

The skim milk powder and glucose were dissolved in water to prepare a medium containing 16% (w/w) reduced skim milk and 3% (w/w) glucose, and the medium was sterilized at 95 ° C for 120 minutes. 3% (v/v) of the inoculum of Lactobacillus brevisii SBT2028 was added to the sterilizing medium cooled to 37 ° C, and cultured at 37 ° C until the pH was about 4.0 to obtain a fermentation bacterium of Lactobacillus.

In addition, 3% (w / w) isomerized liquid sugar was prepared from water. A 14% (w/w) white sugar solution was sterilized at 121 ° C for 15 minutes to prepare a sugar liquid (sugar concentration: 16%).

36 g of the sugar liquid obtained above, 9 g of the fermentation bacterium of the Lactobacillus bulgaricus, and 0.5 g of the concentrated bacteria of the Lactobacillus bulgaricus SBT1703 were mixed to prepare a lactic acid bacteria beverage of the present invention having a pH of 3.8 and a sugar concentration of 12.7%.

Under the conditions of adding 1.9×10 ⁹ CFU/g of Lactobacillus kawaii and 4.8×10 ⁸ CFU/g of Lactobacillus brevis, the viable count of Lactobacillus gasseri after 21 days of storage was 5.0×10 ⁶ CFU/ g.

[Example 5]

The skim milk powder and glucose were dissolved in water to prepare a medium containing 16% (w/w) reduced skim milk and 3% (w/w) glucose, and the medium was sterilized at 95 ° C for 120 minutes. 3% (v/v) of Lactobacillus plantarum SBT1534 and Lactobacillus gasseri SBT10241 inoculum were added to the sterilizing medium cooled to 37 ° C, and fermentation was carried out at 37 ° C to about pH 4.0.

In addition, 3% (w / w) isomerized liquid sugar was prepared from water. A 14% (w/w) white sugar solution was sterilized at 121 ° C for 15 minutes to prepare a sugar liquid (sugar concentration: 16%).

36 g of the sugar liquid obtained above, 9.5 g of the fermentation product of Lactobacillus plantarum and Lactobacillus bulgaricus were mixed to prepare a lactic acid bacteria beverage of the present invention having a pH of 3.8 and a sugar concentration of 12.7%.

After 21 days of storage under conditions of 2.0 × 10 ⁹ CFU/g of Lactobacillus kawaii and 5.4 × 10 ⁸ CFU/g of Lactobacillus plantarum, the viable count of Lactobacillus gasseri was 12 × 10 ⁶ CFU/g.

[Example 6] Confirmation test for improving the viability of Lactobacillus bulgaricus obtained by mixing Lactobacillus paracasei, Lactobacillus plantarum or Lactobacillus bulgaricus

The bacteria selected in the screening test of Test Example 2 described above were mixed with Lactobacillus gasseri, and it was confirmed that the viability of Lactobacillus gasseri was improved.

The lactic acid bacteria beverage and the comparative lactic acid bacteria beverage of the present invention were prepared in the same manner as in Example 1. Further, Lactobacillus gasseri is a strain mixed with Lactobacillus gasseri SBT2055 and a reference strain Lactobacillus gasseri JCM1131, and is mixed with Lactobacillus kawaii, using Lactobacillus paracasei ATCC25598, Lactobacillus plantarum ATCC43199, Lactobacillus plantarum ATCC8014, Lactobacillus bulgaricus JCM1115. Further, as a control lactic acid bacteria beverage, a lactic acid bacteria beverage of Lactobacillus bulgaricus (NBRC P-13953) was also prepared for the strain mixed with Lactobacillus kawaii.

With respect to the prepared lactic acid bacteria beverage, the survival rate was measured by Lactobacillus gasseri and mixed bacteria by the same method as in Example 1. The results are shown in Table 7.

[Table 7]

From the results, it is understood that the lactic acid bacteria beverage of the present invention obtained by mixing Lactobacillus gasseri, Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus bulgaricus, compared with the control lactic acid bacteria beverage, the viable bacteria of Lactobacillus gasseri The number of the cells was significantly higher, and the number of viable cells of Lactobacillus gasseri after 21 days of storage was 1×10 ⁶ CFU/g or more in the present invention 11 to 18.

On the other hand, in the case of mixing Lactobacillus bulgaricus, the viability of Lactobacillus kawaii was not improved, and the survival rate of Lactobacillus gasseri after 21 days of storage was 0.00006% or less.

From the above, it can be known that the medium can be obtained by adding to a medium containing pH 3% (w/w) reduced skim milk and 10% (w/w) glucose at pH 4.0 and standing still at 10 ° C for 21 days. When the pH is decreased by 0.1 or more, the lactic acid bacteria are mixed, and the viability of the Lactobacillus bergii is greatly improved.

[Industry Utilization]

According to the present invention, it is possible to provide a food or drink having a low pH and a high sugar concentration which is extremely high in viability of Lactobacillus gasseri after storage for a long period of time. Therefore, it is possible to provide a food which can sufficiently maintain and function as a Lactobacillus bulgaricus which is a useful microorganism.

【Biomaterial Storage】

Domestic registration information [please note according to the registration authority, date, number order]

Lactobacillus gasseri SBT2055

Agency: Foundation for Food Industry Development

Date: February 25, 2013

Number: BCRC910575

2. Lactobacillus gasseri SBT2056

Agency: Foundation for Food Industry Development

Date: February 25, 2013

Number: BCRC910576

3. Lactobacillus gasseri SBT0274

Agency: Foundation for Food Industry Development

Date: February 25, 2013

Number: BCRC910577

4. Lactobacillus paracasei SBT0327

Agency: Foundation for Food Industry Development

Date: February 25, 2013

Number: BCRC910578

5. Lactobacillus paracasei SBT2203

Agency: Foundation for Food Industry Development

Date: February 25, 2013

Number: BCRC910579

6. Lactobacillus paracasei SBT2215

Agency: Foundation for Food Industry Development

Date: February 25, 2013

Number: BCRC910580

7. Lactobacillus paracasei SBT11408

Agency: Foundation for Food Industry Development

Date: February 25, 2013

Number: BCRC910581

8. Lactobacillus plantarum SBT1534

Agency: Foundation for Food Industry Development

Date: February 25, 2013

Number: BCRC910582

Foreign deposit information [please note according to the country, organization, date, number order]

Lactobacillus gasseri SBT2055

Host country: Japan

Institution: Patented Biological Depository Center for Independent Administrative Corporation Product Evaluation Technology Base Organization

Date: March 27, 1996

Number: FERM BP-10953

2. Lactobacillus gasseri SBT2056

Host country: Japan

Institution: Patented Biological Depository Center for Independent Administrative Corporation Product Evaluation Technology Base Organization

Date: April 22, 1986

Number: FERM BP-11038

3. Lactobacillus gasseri SBT0274

Host country: Japan

Institution: Patented Biological Depository Center for Independent Administrative Corporation Product Evaluation Technology Base Organization

Date: March 15, 2000

Number: FERM BP-11039

4. Lactobacillus paracasei SBT0327

Host country: Japan

Institution: Patent Administrative Microbial Deposit Center of Independent Administrative Corporation Product Evaluation Technology Base Organization

Date: August 18, 2011

Number: NITE BP-1129 (formerly NITE P-1129)

5. Lactobacillus paracasei SBT2203

Host country: Japan

Institution: Patent Administrative Microbial Deposit Center of Independent Administrative Corporation Product Evaluation Technology Base Organization

Date: August 18, 2011

Number: NITE BP-1131 (formerly NITE P-1131)

6. Lactobacillus paracasei SBT2215

Host country: Japan

Institution: Patent Administrative Microbial Deposit Center of Independent Administrative Corporation Product Evaluation Technology Base Organization

Date: August 18, 2011

Number: NITE BP-1132 (formerly NITE P-1132)

7. Lactobacillus paracasei SBT11408

Host country: Japan

Institution: Patent Administrative Microbial Deposit Center of Independent Administrative Corporation Product Evaluation Technology Base Organization

Date: August 18, 2011

Number: NITE BP-1133 (formerly NITE P-1133)

8. Lactobacillus plantarum SBT1534

Host country: Japan

Institution: Patented Biological Depository Center for Independent Administrative Corporation Product Evaluation Technology Base Organization

Date: July 10, 1991

Number: FERM BP-11518 (formerly FERM P-12351)

Claims (6)

A method for producing a food or drink containing Lactobacillus gasseri, comprising the step of mixing Lactobacillus gasseri with a specific lactic acid bacteria; the pH of the food and beverage is 3.5 to 4.5, and the sugar concentration is 5% to 15%, the specific Lactic acid bacteria, which is added to a medium containing pH 3% (w/w) reduced skim milk and 10% (w/w) glucose and allowed to stand at 10 ° C for 21 days, can lower the pH of the medium by 0.1. The above lactic acid bacteria. The method for producing a food or drink containing Lactobacillus gasseri which is the specific lactic acid bacteria Lactobacillus paracasei, Lactobacillus plantarum or Lactobacillus. Buchneri). The method for producing a food or drink containing Lactobacillus gasseri which is the first or second aspect of the patent application, wherein the Lactobacillus paracasei SBT0327 (NITE BP-1129; former NITE P-1129), SBT2105 (NITE BP-1130) ; former NITE P-1130), SBT2203 (NITE BP-1131; former NITE P-1131), SBT2215 (NITE BP-1132; former NITE P-1132), SBT11408 (NITE P-1133), ATCC25598 And the plant Lactobacillus is any one of SBT1534 (FERM BP-11518; original FERM P-12351), SBT0624 (FERM P-11920), ATCC43199, ATCC8014, and the Lactobacillus bulgaricus is SBT2028 (FERM P-11921) ) or JCM1115. A method for producing a food or drink containing Lactobacillus gasseri which is the first or second aspect of the patent application, wherein the food or drink is a fermented milk or a lactic acid bacteria beverage. A food or drink comprising Lactobacillus gasseri and a specific lactic acid bacteria having a pH of 3.5 to 4.5 and a sugar concentration of 5% to 15%; the specific lactic acid bacteria is added to a 3% (w/w) reducing degreasing The lactic acid bacteria which can lower the pH of the medium by 0.1 or more at a pH of 4.0 in 10% (w/w) glucose and at a temperature of 10 ° C for 21 days. For example, the food and beverage of the fifth aspect of the patent application, wherein the number of viable bacteria of the Lactobacillus gasseri after 21 days of storage is 1×10 ⁶ CFU/g or more.