TW202045015A - 乳酸菌及/或雙歧桿菌屬細菌培養物之製造方法 - Google Patents
乳酸菌及/或雙歧桿菌屬細菌培養物之製造方法 Download PDFInfo
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- TW202045015A TW202045015A TW109103170A TW109103170A TW202045015A TW 202045015 A TW202045015 A TW 202045015A TW 109103170 A TW109103170 A TW 109103170A TW 109103170 A TW109103170 A TW 109103170A TW 202045015 A TW202045015 A TW 202045015A
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- lactic acid
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Abstract
根據本發明之培養物之製造方法,即使以添加有乳胜肽之培養基來培養乳酸菌等,也不會促進製品保存中的酸度變化,而能夠以高水準維持製品調製時的菌數;該培養物之製造方法係以含有乳胜肽之培養基來培養乳酸菌及/或雙歧桿菌屬細菌而得到培養物的培養物之製造方法,其特徵為:
培養溫度為比該乳酸菌及/或雙歧桿菌屬細菌之最佳培養溫度低3℃以上的溫度。
Description
本發明係有關於一種乳酸菌及/或雙歧桿菌屬細菌培養物之製造方法及藉由該方法所製造的培養物。
傳統上在利用乳酸菌及/或雙歧桿菌屬細菌之培養物的發酵乳的製造時,藉由對培養基添加乳胜肽作為培養助劑,可促進乳酸菌等的繁殖,而提高初期菌數或縮短發酵時間。
另一方面,因乳胜肽的添加,導致製品保存中的酸度明顯大幅變化,而使得製品品質變差,或者在製品保存中酸度上升的結果,而無法以高水準維持製品調製時的菌數已成問題。
作為抑制製品保存中之發酵乳的酸度上升之方法,有人首先申請一種將乳酸桿菌屬乳酸菌的單株培養液添加於乳酸菌促酵物(混合促酵物)的方法,惟其效果尚不充分;而且,此申請案中指出,單獨添加乳胜肽時無法抑制酸度上升(專利文獻1)。
[先前技術文獻]
[專利文獻]
[專利文獻1]國際公開WO2013/133313號手冊
[發明所欲解決之課題]
從而,本發明係以提供一種即使以添加有乳胜肽之培養基來培養乳酸菌等,也不會促進製品保存中的酸度變化,而能夠以高水準維持製品調製時的菌數之技術為課題。
[解決課題之手段]
本案發明人等為解決上述課題而致力進行研究的結果發現,以添加有乳胜肽之培養基來培養乳酸菌等時,一般係在該乳酸菌等之最佳培養溫度下進行之;而出乎意料的是,若在比最佳培養溫度低3℃以上的溫度下進行培養,則可解決上述課題,遂完成本發明。
亦即,本發明為一種培養物之製造方法,其係以含有乳胜肽之培養基來培養乳酸菌及/或雙歧桿菌屬細菌而得到培養物的培養物之製造方法,其特徵為:
培養溫度為比該乳酸菌及/或雙歧桿菌屬細菌之最佳培養溫度低3℃以上的溫度。
又,本發明為一種發酵飲食品,其特徵為含有以上述培養物之製造方法所製造的培養物。
再者,本發明為一種培養物,其係以上述培養物之製造方法所製造的培養物,其特徵為:
培養物在保存前的酸度為4~12,且在10℃下保存21日後的酸度變化係未達1.45。
更且,本發明為一種培養物,其係以上述培養物之製造方法所製造的培養物,其特徵為:
培養物在保存前的生菌數為1.2×109
cfu/ml以上,且在10℃下保存21日後的生存率為80%以上。
更者,本發明為一種發酵飲食品,其特徵為含有上述培養物。
[發明之效果]
本發明之培養物之製造方法,藉由以含有乳胜肽之培養基,在比乳酸菌及/或雙歧桿菌屬細菌之最佳培養溫度低3℃以上的溫度下進行培養的單純方法,可抑制保存中的酸度變化,而能夠獲得其所含之乳酸菌及/或雙歧桿菌屬細菌的生存性亦高的培養物。
又,藉由本發明之培養物之製造方法所製造的培養物由於具有上述性質,而能夠利用於在保存時亦可維持製品的品質之發酵飲食品的製造。
此外,一般而言在培養乳酸菌及/或雙歧桿菌屬細菌而得到培養物的培養物之製造方法中,在公認菌數增加最多的最佳培養溫度下進行培養係屬技術常識,一般不會在偏離此溫度下進行培養。又,對培養基添加如乳胜肽之培養助劑時,若在偏離最佳培養溫度下進行培養時,僅會預料到繁殖速度上升(恢復)與其所伴隨的酸度上升(在某些情況下會進一步惡化),而無法容易地思及本發明之效果(兼顧恢復繁殖速度與抑制酸度上升)。
[實施發明之形態]
本發明之培養物之製造方法(下稱「本發明方法」)係一種以含有乳胜肽之培養基來培養乳酸菌及/或雙歧桿菌屬細菌(以下有稱為「乳酸菌等」)而得到培養物的培養物之製造方法,其中係將培養溫度設為比該乳酸菌及/或雙歧桿菌屬細菌之最佳培養溫度低3℃以上的溫度,較佳為低5℃以上的溫度,更佳為低5~15℃的溫度。此外,於本發明方法中,若使用最佳培養溫度不同的多種乳酸菌等時,以何種乳酸菌之最佳培養溫度作為基準均無妨;例如,能以欲提升作為欲獲得本發明之效果(抑制酸度變化、提升生存率)的乳酸菌,即顯然有助於發酵飲食品的酸度變化之乳酸菌或益生菌的有用性至生存性之乳酸菌的最佳培養溫度作為基準,對於所有該多種乳酸菌等,為了獲得本發明之效果(抑制酸度變化、提升生存率),亦能以最佳培養溫度最低之乳酸菌等的最佳培養溫度作為基準。
本發明方法中所使用之培養基,只要在可使乳酸菌等生長的培養基中含有乳胜肽即可。此種培養基可舉出例如由牛乳、山羊乳、馬乳、羊乳等生乳或脫脂奶粉、全脂奶粉、鮮奶油等乳製品等所構成的獸乳培養基或各種合成培養基。此等培養基當中較佳為脫脂奶粉。
上述培養基所含有的乳胜肽不特別限定,可舉出例如對酪蛋白、乳清等進行水解等處理而得者。又,乳胜肽的分子量亦不特別限定。培養基中之乳胜肽的含量不特別限定,例如為0.025~0.25質量%,較佳為0.05~0.10質量%。
上述培養基中亦可視需求含有乳酸菌等可合成代謝的糖質。此種糖質可舉出例如葡萄糖、果糖、甘露糖、半乳糖、阿拉伯糖、核糖、木糖、乳糖、麥芽糖、蔗糖、巴拉金糖、海藻糖、棉子糖等。培養基中之乳酸菌等可合成代謝的糖質的含量不特別限定,只要配合培養所使用之乳酸菌等而適宜設定即可,例如為0~20質量%,較佳為2~8質量%。
由提高保存前之培養物中的生菌數而言,較佳為上述培養基中進一步含有甜茶萃取物、烏龍茶萃取物、綠茶萃取物、紅茶萃取物、茉莉花茶萃取物、油酸類等的培養助劑。此等培養助劑只要使用1種以上即可。
培養助劑當中,甜茶萃取物、烏龍茶萃取物、綠茶萃取物、紅茶萃取物、茉莉花茶萃取物只要使用市售品或根據日本特開2001-178413、日本特開2016-174589等公報所記載之方法而得者即可。培養基中之此等萃取物的含量不特別限定,例如甜茶萃取物、烏龍茶萃取物為0.1~2質量%,較佳為0.22~0.33質量%。
培養助劑當中,油酸類不特別限定,除游離之油酸或油酸之無機鹽外,在一般作為乳化劑使用的糖酯、甘油酯、山梨糖醇酐酯、丙二醇酯等中,尚可舉出其脂肪酸部分為油酸者。又,亦可使用大量含有油酸類的食品素材。
油酸類之具體例可舉出油酸鈉、油酸鉀等的油酸鹽、甘油油酸酯、聚甘油油酸酯、蔗糖油酸酯等的油酸酯。此等油酸類可使用1種以上。
培養基中之油酸類的含量不特別限定,例如為5~200ppm,較佳為10~100ppm。
再者,上述培養基中亦可含有可添加於一般用於乳酸菌等的培養之培養基的成分,例如維生素A、維生素B類、維生素C、維生素E等的維生素類、或乳胜肽以外的胜肽、胺基酸類、鈣、鎂等的鹽類。
含有本發明方法所使用之乳胜肽的培養基之較佳一樣態可舉出以下者。
乳胜肽 0.025~0.25質量%
脫脂奶粉 10~20質量%
葡萄糖 0~8質量%
於本發明方法中,以含有乳胜肽之培養基所培養的乳酸菌等不特別限定,例如可為由自然界發現者、寄存於寄存機構者或市售品,以及使此等變異者之任一種。
若為乳酸菌,可舉出例如酪蛋白乳酸桿菌(Lactobacillus casei)、加氏乳酸桿菌(Lactobacillus gasseri)、嗜酸乳酸桿菌(Lactobacillus acidophilus)、乳酪乳酸桿菌(Lactobacillus cremoris)、克菲爾瑞士乳酸桿菌(Lactobacillus helveticus)、唾液乳酸桿菌(Lactobacillus salivarius)、乳酸桿菌屬酵母菌(Lactobacillus fermentum)、日本乳桿菌(Lactobacillus yoghurti)、德氏乳酸桿菌保加利亞亞種(Lactobacillus delbrueckii subsp.bulgaricus)、德氏乳酸桿菌德氏亞種(Lactobacillus delbrueckii subsp.Delbrueckii)、約氏乳酸桿菌(Lactobacillus johnsonii)等的乳酸桿菌屬細菌、嗜熱鏈球菌(Streptococcus thermophilus)等的鏈球菌屬細菌、乳酸乳球菌乳酸亞種(Lactococcus lactis subsp.lactis)、乳酸乳球菌乳脂亞種(Lactococcus lactis subsp.cremoris)、胚芽乳球菌(Lactococcus plantarum)、棉子糖乳球菌(Lactococcus raffinolactis)等的乳酸球菌屬細菌、糞腸球菌(Enterococcus faecalis)、尿腸球菌(Enterococcus faecium)等的腸內球菌屬細菌。此等乳酸菌只要使用1種以上即可。
此等乳酸菌當中,較佳為選自乳酸桿菌屬細菌、鏈球菌屬細菌及乳酸球菌屬細菌所成群組之乳酸菌的1種以上,更佳為選自酪蛋白乳酸桿菌、乳酸乳球菌及嗜熱鏈球菌所成群組之乳酸菌的1種以上,特佳為選自由酪蛋白乳酸桿菌YIT9029(FERM BP-1366,受託日:1981年1月12日,最佳培養溫度37℃)、乳酸乳球菌YIT2027 (FERM BP-6224,受託日:1997年2月10日,最佳培養溫度30℃)及嗜熱鏈球菌YIT2021(FERM BP-7537,受託日:1996年11月1日,最佳培養溫度37℃)所成群組之乳酸菌的1種以上。此外,此等乳酸菌亦可與後述之雙歧桿菌屬細菌的各1種以上組合使用。
又,若為雙歧桿菌屬細菌,可舉出例如短雙歧桿菌(Bifidobacterium breve)、青春雙歧桿菌(Bifidobacterium bifidum)、長雙歧桿菌(Bifidobacterium longum)、嬰兒雙歧桿菌(Bifidobacterium infantis)、Bifidobacterium adolescentis、鏈雙歧桿菌(Bifidobacterium catenulatum)、假鏈雙歧桿菌(Bifidobacterium pseudocatenulatum)、Bifidobacterium angulatum、Bifidobacterium gallicum、乳雙歧桿菌(Bifidobacterium lactis)、動物雙歧桿菌(Bifidobacterium animalis)等。此等雙歧桿菌屬細菌當中,較佳為短雙歧桿菌。此等雙歧桿菌屬細菌只要使用1種以上即可。又,雙歧桿菌屬細菌亦可與前述之乳酸菌的各1種以上組合使用。
此等雙歧桿菌屬細菌當中,更佳為短雙歧桿菌,特佳為短雙歧桿菌YIT12272(FERM BP-11320,受託日:2011年1月20日,最佳培養溫度37℃)。此外,此等雙歧桿菌屬細菌亦可與前述之乳酸菌的各1種以上組合使用。
再者,於本發明方法中,係使用乳酸菌及/或雙歧桿菌屬細菌,惟較佳為酪蛋白乳酸桿菌及/或短雙歧桿菌。
就上述之受託日所記載的乳酸菌或雙歧桿菌屬細菌而言,均係寄存於獨立行政法人製品評估技術基礎機構專利生物寄存中心(郵遞區號292-0818日本千葉縣木更津市Kazusakamatari 2丁目5番地8 120號室)。
於本發明方法中,以含有乳胜肽之培養基來培養乳酸菌等的條件,除在比最佳培養溫度低3℃以上的溫度下進行培養以外,只要配合所用乳酸菌等的種類即可,不特別限定。
具體而言,以含有乳胜肽之培養基來培養乳酸菌時,可舉出以培養基中的菌數成為5×106
cfu/ml左右的方式進行接種,並將其在比上述乳酸菌等之最佳培養溫度低3℃以上的溫度下培養至pH成為3.6左右或者酸度成為24左右的條件。作為此時的培養條件,只要由靜置、攪拌、搖晃、通氣等當中適宜選出適於所用之乳酸菌的培養的方法來進行即可。
又,以含有乳胜肽之培養基來培養雙歧桿菌屬細菌時,可舉出以培養基中的菌數成為5×106
cfu/ml左右的方式進行接種,並將其在比上述乳酸菌等之最佳培養溫度低3℃以上的溫度下培養至pH成為4.9左右的條件。作為此時的培養條件,只要由靜置、攪拌、搖晃等當中適宜選出適於所用之雙歧桿菌屬細菌的培養的方法來進行即可,亦可採用厭氧條件。
再者,以含有乳胜肽之培養基來培養乳酸菌與雙歧桿菌屬細菌此兩者時,可舉出以培養基中的雙歧桿菌屬細菌數成為5×106
cfu/ml、乳酸菌數成為5×106
cfu/ml左右的方式進行接種,並將其在比上述乳酸菌等之最佳培養溫度低3℃以上的溫度下培養至pH成為4.4左右的條件。
根據以上所說明之本發明方法,可獲得本發明之培養物。本發明之培養物,在保存中亦可抑制酸度變化,且其所含之乳酸菌及/或雙歧桿菌屬細菌的生存性亦高。
具體而言,就本發明之培養物,培養物在10℃下保存21日後的酸度變化量係未達將乳酸菌及/或雙歧桿菌屬細菌在該乳酸菌及/或雙歧桿菌屬細菌之最佳培養溫度下培養而得之培養物在10℃下保存21日後的酸度變化量,較佳為1.40~1.45,較佳為進一步除上述以外,保存前之培養物的生菌數為1.2×109
cfu/ml以上,較佳為1.2×109
cfu/ml~2.0×109
cfu/ml,且為將乳酸菌及/或雙歧桿菌屬細菌在該乳酸菌及/或雙歧桿菌屬細菌之最佳培養溫度下培養而得之培養物在10℃下保存21日後的生菌數的110%以上,較佳為110~130%。
又,本發明之培養物其保存前的酸度為4~12,在10℃下保存21日後的酸度變化係未達1.45,較佳為1.40~1.45,較佳為進一步除上述以外,保存前之培養物的生菌數為1.2×109
cfu/ml以上,較佳為1.2×109
cfu/ml~1.5×109
cfu/ml,在10℃下保存21日後的生存率為80%以上,較佳為80~90%。
再者,就本發明之培養物,培養物之保存前的生菌數為1.2×109
cfu/ml以上,較佳為1.2×109
cfu/ml~2.0×109
cfu/ml,在10℃下保存21日後的生存率為80%以上,較佳為80~90%。
此外,於本發明中,生菌數、酸度變化率、生存率係以實施例所記載之方法所測得的值。
以上所說明之本發明之培養物可直接或者視需求,以向來周知之方法摻混糖漿等的甜味料之外,以及糖質、增黏劑、乳化劑、維生素類、香料類等的食品素材而製成發酵飲食品。此等發酵飲食品可舉出例如由乳等省令所規定的發酵乳,亦包含乳製品乳酸菌飲料、乳酸菌飲料等飲料、克弗爾、優酪乳等含生菌型態者。又,其形態可舉出例如固體(硬式)型態、軟式型態、原味型態、甜味型態、果味型態、飲料型態、冷凍型態等。
可摻混於本發明之培養物的食品素材可舉出例如蔗糖、葡萄糖、果糖、巴拉金糖(palatinose)、海藻糖、乳糖、木糖、麥芽糖等的糖質、山梨糖醇、木糖醇、赤藻糖醇、乳糖醇、還原巴拉金糖、還原水飴、還原麥芽糖水飴等的糖醇、阿斯巴甜、索馬甜(thaumatin)、蔗糖素、醋磺內酯鉀、甜菊等的高甜度甜味料、瓊脂、明膠、鹿角菜膠、瓜爾豆膠、三仙膠、果膠、刺槐豆膠、結蘭膠、羧甲基纖維素、大豆多糖類、褐藻酸丙二醇酯等的各種增黏(安定)劑、蔗糖脂肪酸酯、甘油脂肪酸酯、聚甘油脂肪酸酯、山梨糖醇酐脂肪酸酯、卵磷脂等的乳化劑、奶酪(cream)、奶油、酸乳油等的乳脂肪、檸檬酸、乳酸、乙酸、蘋果酸、酒石酸、葡糖酸等的酸味料、維生素A、維生素B類、維生素C、維生素E類等的各種維生素類、鈣、鎂、鋅、鐵、錳等的礦物質、優酪乳系、莓系、柳橙系、花梨系、紫蘇系、柑橘系、蘋果系、薄荷系、葡萄系、杏仁系、梨、卡士達糊、桃子、哈密瓜、香蕉、熱帶系(水果)、香草系、紅茶、咖啡系等的香料類。
此等發酵飲食品亦與本發明之培養物同樣地可抑制保存中的酸度變化,且此等所含之乳酸菌及/或雙歧桿菌屬細菌的生存性亦較高。
[實施例]
以下,舉出實施例詳細說明本發明,惟本發明不受此等實施例任何限定。
實施例1
培養物及乳酸菌飲料的製造:
對水中溶有15w/w%(以下,培養基組成中的「%」係指「w/w%」)的脫脂奶粉、2.0%的葡萄糖、4.7%的果糖之培養基添加表1所記載之成分,以100℃進行殺菌62分鐘。對各培養基接種0.5%的酪蛋白乳酸桿菌YIT9029(FERM BP-1366:最佳培養溫度37℃)促酵物(初期菌數:5.0×106
cfu/ml),以表1所記載之溫度起始培養,進行培養至酸度規格24.0。對所得之培養物70質量份中混有3%大豆多糖類溶液30質量份的混合物以15MPa進行均質化處理。將經此均質化處理的混合物35質量份與糖漿(含14%的蔗糖)65質量份混合,而得到生菌數為1.2×109
cfu/ml以上、酸度為5.5~6.8的乳酸菌飲料(製品1~3)。將此乳酸菌飲料各以100ml分注至透光性容器(聚乙烯製)中,以10℃保存後,藉由以下方法測定酸度變化與生菌數(及生存率)。彼等之結果亦記載於表1。
<酸度測定方法>
對培養物9g添加40g的離子交換水,以0.1N氫氧化鈉進行中和滴定而使pH成為8.5時的滴定值(單位:ml)
<生菌數測定方法>
藉由BCP培養基(榮研化學(股))來測定。
<生存率算出方法>
第X日的生存率(%)=(第X日的生菌數/第0日的生菌數)×100
<酸度變化率算出方法>
第X日的酸度變化率(%)=(第X日的酸度/第0日的酸度)×100
含有在比酪蛋白乳酸桿菌YIT9029之最佳培養溫度低7℃的30℃下,以使基本培養基含有乳胜肽或烏龍茶萃取物之培養基進行培養而得之培養物的製品3,其保存前(第0日)的生菌數較高,保存21日後的酸度變化較少,且生存率亦較高。
另一方面,含有在比酪蛋白乳酸桿菌YIT9029之最佳培養溫度低2℃的35℃下,以使基本培養基含有乳胜肽或烏龍茶萃取物之培養基進行培養而得之培養物的製品2,其保存前(第0日)的生菌數雖與製品3同等程度地較高,但與製品3相比保存21日後的酸度變化較大,且生存率亦較低。
又,含有在比酪蛋白乳酸桿菌YIT9029之最佳培養溫度的37℃低2℃的35℃下,以基本培養基進行培養而得之培養物的製品1由於係以不含有乳胜肽或烏龍茶萃取物的基本培養基進行培養而得者,故與製品2相比保存前(第0日)的生菌數較低,但保存21日後的酸度變化較小,且生存率為同等程度。
此外,由製品1及製品2之結果,將酪蛋白乳酸桿菌YIT9029以使基本培養基含有乳胜肽或烏龍茶萃取物之培養基,在酪蛋白乳酸桿菌YIT9029之最佳培養溫度的37℃進行培養時,保存前的生菌數進一步提高,同時酸度變化亦進一步變大。
由此等結果,在一般的乳酸菌等之最佳培養溫度附近,使培養基含有乳胜肽或烏龍茶萃取物時,雖可提高保存前的生菌數,但隨之酸度變化亦變大;若在通常未經採用之比最佳培養溫度低3℃以上的溫度下進行培養,可獲得雖可提高保存前的生菌數,但保存後的酸度變化較少,而且亦可提高生存率之出乎意料的效果。
實施例2
培養物及乳酸菌飲料的製造:
除在實施例1之製品3的製造中,將使基本培養基所含有之乳胜肽的含量設為0.025%或0.2%以外係以同樣方式製得製品4或製品5。
此等製品之保存前的生菌數為1.7×109
cfu/ml (製品4)及1.7×109
cfu/ml(製品5),在10℃下保存21日後的酸度變化或生存率係與製品3同等程度,但乳胜肽的含量為0.1~0.2%者,比起為0.025%可知酸度變化較少。
實施例3
培養物及乳酸菌飲料的製造:
除在實施例1之製品3的製造中,將使基本培養基所含有之培養助劑的烏龍茶萃取物設為0.15%以外係以同樣方式製得製品6。
此製品之保存前的生菌數為1.5×109
cfu/ml(製品6),在10℃下保存21日後的酸度變化或生存率係與製品3同等程度。
由此結果可知,改變使基本培養基所含有之培養助劑的烏龍茶萃取物的含量不會對製品造成影響。
實施例4
培養物及乳酸菌飲料的製造:
除在實施例3之製品6的製造中,將使基本培養基所含有之乳胜肽的種類由CE90-GMM改為MCH-30(森永乳業(股)製:源自酪蛋白,平均分子量230)或LF80GF-US(日本新藥(股)製:源自乳清,平均分子量7800)以外係以同樣方式製得製品7及製品8。
此等製品之保存前的生菌數為1.5×109
cfu/ml (製品7)及1.6×109
cfu/ml(製品8),在10℃下保存21日後的酸度變化或生存率係與製品3同等程度。
由此等結果可知,改變使基本培養基所含有之乳胜肽的種類不會對製品造成影響。
實施例5
培養物及乳酸菌飲料的製造:
除在實施例3之製品6的製造中,將培養溫度設為22℃、24℃、30℃或34℃以外係以同樣方式製得製品9、製品10、製品11、製品12。
此等製品之保存前的生菌數為1.7×109
cfu/ml (製品9)、1.7×109
cfu/ml(製品10)、1.8×109
cfu/ml(製品11)及1.8×109
cfu/ml(製品12),在10℃下保存21日後的酸度變化或生存率係與製品3同等程度。
由此等結果可知,培養溫度若比酪蛋白乳酸桿菌YIT9029之最佳培養溫度的37℃低3℃以上,則保存前的生菌數較高,保存21日後的酸度變化較少,且生存率亦較高;惟,可知尤其是此溫度範圍之中,培養溫度較高者有保存前的生菌數較高的傾向;又,就酸度變化,培養溫度較低者則有酸度變化較少的傾向;再者,生存率可於30~34℃附近提高。若考量保存前的生菌數、保存後的酸度變化、生存率,可知培養溫度較佳比酪蛋白乳酸桿菌YIT9029之最佳培養溫度的37℃低5℃以上,尤以低5~15℃為佳。
實施例6
培養物的製造:
將9.7%脫脂奶粉溶液以121℃進行15分鐘加熱殺菌後作為基本培養基,對其接種1%的短雙歧桿菌YIT12272 (FERM BP-11320:最佳培養溫度37℃)促酵物(初期菌數:7.0×106
cfu/ml),以表2記載之溫度培養至pH成為4.9~5.0,而得到培養物1、2。
又,除對基本培養基添加表2記載的量之乳胜肽(CE90-GMM(日本新藥(股)製:源自酪蛋白,平均分子量640))以外,係以同樣方式製得培養物3~6。
由此等結果可知,使用乳酸菌以及雙歧桿菌屬細菌時,透過以包含乳胜肽之培養基將雙歧桿菌屬細菌在比最佳溫度低7℃的30℃下培養,可提升培養物中的生菌數。
實施例7
培養物的製造
將包含11.5%脫脂奶粉、0.1%酵母萃取物(BD公司製)、0.03%L-半胱胺酸鹽酸鹽(和光純藥工業(股)製)及0.2%碳酸鈣(關東化學(股)製)的溶液在填充有氮氣的密閉容器內,以115℃進行15分鐘殺菌後作為基本培養基以外,係以與實施例6之培養物1、2、5、6同樣的方式製得培養物7~10。
由此等結果可知,在對於雙歧桿菌屬細菌屬更合宜之環境下進行培養,而得到極高之菌數時,在比最佳溫度低7℃的30℃下培養之培養物9,比在最佳溫度的37℃下培養之培養物10亦可獲得更高的生菌數。
[產業上可利用性]
本發明之培養物之製造方法及藉由該方法所製造的培養物可利用於製造時的生菌數較多,且保存時亦可維持製品的品質之發酵飲食品的製造。
國外寄存資訊
1.日本 ; NITE-IPOD ; 2010/02/16 ; FERM BP-11320
2.日本 ; NITE-IPOD ; 1981/05/01 ; FERM BP-1366
3.日本 ; NITE-IPOD ; 1997/02/10 ; FERM BP-6224
4.日本 ; NITE-IPOD ; 1996/11/01 ; FERM BP-7537
Claims (13)
- 一種培養物之製造方法,其係以含有乳胜肽之培養基來培養乳酸菌及/或雙歧桿菌屬細菌而得到培養物的培養物之製造方法,其特徵為: 培養溫度為比該乳酸菌及/或雙歧桿菌屬細菌之最佳培養溫度低3℃以上的溫度。
- 如請求項1之培養物之製造方法,其中培養基係進一步含有選自由甜茶萃取物、烏龍茶萃取物、綠茶萃取物、紅茶萃取物、茉莉花茶萃取物及油酸類所成群組之培養助劑的1種以上。
- 如請求項1或2之培養物之製造方法,其中乳酸菌係選自由乳酸桿菌屬細菌、乳酸球菌屬細菌及鏈球菌屬細菌所成群組的1種以上。
- 如請求項1或2之培養物之製造方法,其中乳酸菌及/或雙歧桿菌屬細菌係選自由酪蛋白乳酸桿菌(Lactobacillus casei)、乳酸乳球菌(Lactococcus lactis)、嗜熱鏈球菌(Streptococcus thermophilus)及短雙歧桿菌(Bifidobacterium breve)所成群組的1種以上。
- 如請求項1或2之培養物之製造方法,其中乳酸菌及/或雙歧桿菌屬細菌係選自由酪蛋白乳酸桿菌YIT9029(FERM BP-1366)、乳酸乳球菌YIT2027(FERM BP-6224)、嗜熱鏈球菌YIT2021(FERM BP-7537)及短雙歧桿菌YIT12272(FERM BP-11320)所成群組的1種以上。
- 如請求項1~5中任一項之培養物之製造方法,其中培養溫度為比乳酸菌及/或雙歧桿菌屬細菌之最佳培養溫度低5℃以上的溫度。
- 如請求項1~6中任一項之培養物之製造方法,其中培養物在10℃下保存21日後的酸度變化量係未達將乳酸菌及/或雙歧桿菌屬細菌在該乳酸菌及/或雙歧桿菌屬細菌之最佳培養溫度下培養而得之培養物在10℃下保存21日後的酸度變化量。
- 如請求項1~7中任一項之培養物之製造方法,其中保存前之培養物的生菌數為1.2×109 cfu/ml以上,且為將乳酸菌及/或雙歧桿菌屬細菌在該乳酸菌及/或雙歧桿菌屬細菌之最佳培養溫度下培養而得之培養物在10℃下保存21日後的生菌數的110%以上。
- 一種培養物,其係以如請求項1~6中任一項之培養物之製造方法所製造的培養物,其特徵為: 培養物在保存前的酸度為4~12,且在10℃下保存21日後的酸度變化係未達1.45。
- 如請求項9之培養物,其中,進一步,保存前之培養物的生菌數為1.2×109 cfu/ml以上,且在10℃下保存21日後的生存率為80%以上。
- 一種培養物,其係以如請求項1~6中任一項之培養物之製造方法所製造的培養物,其特徵為: 培養物在保存前的生菌數為1.2×109 cfu/ml以上,且在10℃下保存21日後的生存率為80%以上。
- 一種發酵飲食品,其特徵為含有藉由如請求項1~8中任一項之製造方法所製造的培養物。
- 一種發酵飲食品,其特徵為含有如請求項9~11中任一項之培養物。
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CA2789985A1 (en) * | 2010-08-31 | 2012-03-08 | Morinaga Milk Industry Co., Ltd. | A 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 |
CN104159450A (zh) * | 2012-03-07 | 2014-11-19 | 株式会社明治 | 酸度上升被抑制了的发酵乳及其制造方法 |
WO2016126476A1 (en) * | 2015-02-02 | 2016-08-11 | 3M Innovative Properties Company | Hearing protector with compartment for rechargeable battery pack |
MY187271A (en) * | 2015-02-17 | 2021-09-17 | Yakult Honsha Kk | Method for producing fermented milk food |
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 BR BR112021016055-8A patent/BR112021016055A2/pt unknown
- 2020-02-03 EP EP20758918.5A patent/EP3928625A4/en active Pending
- 2020-02-03 TW TW109103170A patent/TW202045015A/zh unknown
- 2020-02-03 WO PCT/JP2020/003848 patent/WO2020170776A1/ja unknown
- 2020-02-03 SG SG11202108657YA patent/SG11202108657YA/en unknown
- 2020-02-03 AU AU2020224435A patent/AU2020224435A1/en active Pending
- 2020-02-03 KR KR1020217025565A patent/KR20210127164A/ko unknown
- 2020-02-03 MX MX2021009990A patent/MX2021009990A/es unknown
- 2020-02-03 CN CN202080015450.1A patent/CN113905614A/zh active Pending
- 2020-02-03 US US17/431,249 patent/US20220135934A1/en active Pending
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US20220135934A1 (en) | 2022-05-05 |
JPWO2020170776A1 (ja) | 2021-12-16 |
KR20210127164A (ko) | 2021-10-21 |
SG11202108657YA (en) | 2021-09-29 |
CN113905614A (zh) | 2022-01-07 |
AU2020224435A1 (en) | 2021-09-02 |
WO2020170776A1 (ja) | 2020-08-27 |
EP3928625A4 (en) | 2022-10-19 |
MX2021009990A (es) | 2021-09-21 |
BR112021016055A2 (pt) | 2021-10-13 |
EP3928625A1 (en) | 2021-12-29 |
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