TWI631902B - Acidic milk beverage and method of producing the same - Google Patents

Abstract

An object of the present invention is to clarify a microorganism which causes odor and odor generation in an acidic milk beverage having a pH of 3.5 or more, and a method for suppressing proliferation of the microorganism without impairing the original flavor of the beverage.

According to the present invention, there is provided a Propionibacterium bacterial growth inhibitor comprising diglycerin myristate and/or a salt thereof as an active ingredient, and an acid having a pH of 3.5 or more containing the Propionibacterium bacterial growth inhibitor Milky drinks.

Description

Acidic milk beverage and method of producing the same

The present invention relates to an acidic milk beverage which inhibits proliferation of a bacterium having a odor and an odor, and a method for producing the same.

Drinks contain nutrients such as sugar or protein, vitamins, minerals, etc., so they are suitable for the proliferation of microorganisms such as bacteria, mold, and yeast. A beverage that is spoiled by the proliferation of microorganisms has the following problems: the generation of odor or odor, the formation of ethanol, the fermentation of a gas, the precipitation of a component, etc., thereby inhibiting the corruption of the beverage in the manufacture and sale of the beverage. The proliferation of microorganisms and the prevention of corruption are important issues.

As a method for suppressing proliferation of a microorganism which is usually used in a beverage, temperature control such as use of a preservative or an acidulant, heat sterilization or low-temperature flow, pH adjustment, and adjustment of a sugar content (osmotic pressure) are known. Although these methods are used alone, in many cases, they are suitably used in combination according to the type of microorganism which is the target of proliferation suppression or the type of the drink to be used.

Heretofore, as a beverage for inhibiting the growth of microorganisms and preventing deterioration of quality, it has been known to use sodium benzoate or potassium sorbate as Alicyclobacillus acidoterrestris and cyclohexanoic acid propionic acid. Fruit juice drink of non-proliferation inhibitor of Propionibacterium cyclohexanicum (Non-Patent Document 1), use of diglycerin myristate and/or its salt as hyperplasia of heat-resistant eosinophilic bacteria such as Alicyclobacillus acidoterrestris Acidic beverage of inhibitor (Patent Document 1), and use of polyglycerol fatty acid monoester as Bacillus subtilis A tea beverage (Patent Document 2) or the like which is a proliferation inhibitor of heat-resistant Bacillus such as Bacillus subtilis. Further, diglycerin myristate is known to be bacteriostatic to spores, lactobacilli, Staphylococcus aureus, yeast, and the like (Non-Patent Document 2).

It is generally considered that bacteria are not easily grown in a beverage having an acidity and alkalinity in an acidic region such as a lactic acid bacteria beverage, and the pathogenic bacteria which are deteriorated or deteriorated are molds or yeasts. However, in recent years, there has been a problem of contamination caused by heat-resistant eosinophilic bacteria such as bacteria of the genus Alicyclobacillus, and the industry is investigating the use of bacteriostatic techniques such as preservatives as described above. Up to now, for acidic beverages containing milk (acidic milk beverages), antibacterial techniques have been adopted for general bacteria, such as reduction in storage temperature, enhancement of sterilization conditions (high temperature sterilization, etc.), use of preservatives, pH adjustment A method in which the value is set low and the sugar content (osmotic pressure) is set to be high. However, due to the circulation form of the product, the characteristics of the product, the influence on the flavor, etc., there is also a case where the existing prior art cannot be used. Further, recently, in an acidic milk beverage having a pH of 3.5 or more, there is a problem that odor and odor are generated even when the bacteriostasis by the prior method is used, and it is expected to find out the pathogen and the newly developed bacteriostatic technique.

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open 2003-160411

[Patent Document 2] Japanese Patent Laid-Open No. 10-295272

[Non-patent literature]

[Non-Patent Document 1] Michelle Walker and Carol A. Philipps, The effect of preservatives on Alicyclobacillus acidoterrestris and Propionibacterium cyclohexanicum in fruit juice, Food Control, 19 (2008), 974 - 981

[Non-Patent Document 2] Homepage of Riken Vitamin Co., Ltd., http://www.rikenvitamin.jp/ingredient/techInfo/emulsifier/diglycelin/dm100.htm

Accordingly, an object of the present invention is to clarify a microorganism which causes odor and odor generation in an acidic milk beverage having a pH of 3.5 or more, and to provide a method for suppressing proliferation of the microorganism without impairing the original flavor of the beverage.

In order to solve the above problems, the inventors of the present invention have conducted intensive studies, and found that the pathogenic bacteria causing odor and odor in the acidic milk beverage having a pH of 3.5 or more are novel bacteria of the genus Propionibacterium, and diglyceride meat. The myristate and/or its salt can significantly inhibit the proliferation of the novel bacteria, thereby completing the present invention.

That is, the present invention includes the following inventions.

(1) A propionibacterium bacterial growth inhibitor comprising diglycerin myristate and/or a salt thereof as an active ingredient.

(2) An acidic milk beverage having a pH of 3.5 or more, which comprises the Propionibacterium bacterial growth inhibitor of the above (1).

(3) A method for producing an acidic milk beverage, comprising the steps of: adjusting a pH of a milk-containing beverage to 3.5 or more, and adding a diglycerin myristate and/or a salt thereof to the beverage The steps.

(4) A method for inhibiting proliferation of a Propionibacterium bacterium in an acidic milk beverage, comprising the steps of: adjusting a pH of the milk-containing beverage to 3.5 or more, and adding a mixture to the beverage The step of glycerin myristate and/or its salt.

(5) A Propionibacterium CP3351 strain or a strain or variant thereof, which is designated by the accession number NITE BP-1490.

The present application claims the priority of Japanese Patent Application No. 2013-012338, filed on Jan. 25, 2013, and the Japanese Patent Application No. 2013-013745, filed on Jan. The contents described in the application manual.

The Propionibacterium bacterium proliferation inhibitor of the present invention exerts an excellent inhibitory effect on the proliferation of Propionibacterium bacteria in an acidic milk beverage having a pH of 3.5 or more. Therefore, the acidic milk-based beverage having a pH value of 3.5 or more containing the Propionibacterium bacterium growth inhibitor is a product which is prevented from being deteriorated by the bacteria of the genus Propionibacterium, has a good flavor, and is excellent in preservability.

The propionibacterium bacterial growth inhibitor of the present invention contains diglycerin myristate and/or a salt thereof as an active ingredient.

The diglycerin myristate which is an active ingredient of the propionic acid growth inhibitor of the present invention is an ester of diglycerin and myristic acid, preferably a monoglyceride. The salt of the diglycerin myristate may be a mixture of diglycerin myristate by an alkali such as sodium hydroxide, potassium hydroxide, potassium carbonate, sodium hydrogencarbonate, potassium hydrogencarbonate, monoethanolamine or diethanolamine. Compound. In the present invention, the diglycerin myristate may be used as a food additive, and for example, "POEM DM-25H (manufactured by Riken Vitamin Co., Ltd.)" which is commercially available can be used.

The acidic milk beverage of the present invention (hereinafter referred to as "the beverage of the present invention") is characterized by containing the above-mentioned propionic acid bacteria growth inhibitor of the genus Propionibacterium and having a pH of 3.5 or more.

The content of the Propionibacterium bacterium proliferation inhibitor in the beverage of the present invention is not particularly limited as long as the desired effect can be obtained, and is preferably 5 to 200 ppm based on the amount of diglycerin myristate. More preferably, it is 10 to 110 ppm, and further preferably 15 to 110 ppm.

The milk formulated in the beverage of the present invention may also be any milk derived from animal or plant milk. For example, animal milk such as cow's milk, goat's milk, goat's milk, horse's milk, and vegetable milk such as soy milk may be mentioned, but it is usually cow's milk. These milks may be used singly or in combination of two or more.

The form of the milk raw material is not particularly limited, and may be any of raw milk, whole milk, skim milk, whey, and such powdered milk, milk protein concentrate, and reduced milk derived from concentrated milk. These milk raw materials may be used singly or in combination of two or more.

Further, as the milk to be blended in the beverage of the present invention, acidic milk can be used. The term "acid milk" refers to milk which has a pH value of acid, and includes both fermented acid milk produced by a fermentation step using microorganisms and non-fermented acid milk which has not been subjected to a fermentation step using microorganisms. . Specifically, an acidic milk obtained by a method in which a milk raw material is fermented by a microorganism such as lactic acid bacteria or bifidobacteria to produce an organic acid such as lactic acid, and an organic substance such as lactic acid or citric acid is added to the milk raw material. An acidic milk obtained by a method of an acid component such as an acid or a fruit juice, or a mixture thereof. Here, in the case of performing fermentation using microorganisms, it is only necessary to carry out the fermentation method used in the production of normal fermented milk, and examples thereof include static fermentation, stirring fermentation, shaking fermentation, and ventilation. Fermented and so on. The fermentation is usually carried out at a temperature of 30 to 40 ° C until the pH becomes acidic.

The pH of the beverage of the present invention is not particularly limited as long as it is 3.5 or more, and is preferably pH 3.5 to 4.2, more preferably pH 3.5 to 4.0, and further preferably pH 3.5 to 3.8. In order to adjust the pH of the beverage of the present invention to the above range, it may be carried out by a method using an acidulant, a method using an acidic milk, a method using a fruit juice, or a method using the same, but as long as it can be required The pH value is not particularly limited. Examples of the acidulant include organic acids such as lactic acid, citric acid, malic acid, tartaric acid, acetic acid, phytic acid, gluconic acid, succinic acid, and fumaric acid, and inorganic acids such as phosphoric acid. In the case of using an acidic milk, the preparation method of the acidic milk is as described above. Examples of the juice include citrus juices such as orange, lemon, and grapefruit. The amount of the sour agent, the acidic milk, and the juice used to adjust the pH values is not particularly limited as long as it can be a desired pH.

The amount of the non-fat milk solid content (SNF) contained in the beverage of the present invention is not particularly limited, but is preferably 0.3 to 6.0% by weight, more preferably 0.4 to 4.0% by weight, still more preferably 0.5 to 0.5%. 1.5% by weight. If the content of the non-fat milk solid content is more than 6.0% by weight, the stability of the milk protein in the beverage is not easily maintained, and if it is less than 0.3% by weight, the flavor of the milk cannot be sufficiently felt. Here, the non-fat milk solid content (SNF) refers to a value obtained by removing moisture and a fat component from the milk in the components constituting the milk, and contains protein, carbohydrate, mineral, vitamin, and the like as a main component.

In the beverage of the present invention, monosaccharides (glucose, fructose, xylose, galactose, isomerized sugar, etc.), disaccharides (sucrose, maltose, lactose, trehalose, palatinose, etc.), oligosaccharides can be used. (Fructooligosaccharides, malto-oligosaccharides, isomalto-oligosaccharides, galactooligosaccharides, conjugated sugars, etc.), sugar alcohols (erythritol, xylitol, sorbitol, maltitol, lactitol, isoforms) Malatin (Palatinit, reduced sugar, etc.) and the like. Further, a high-intensity sweetener such as sucralose, aspartame, potassium sulfamate or stevia may be used.

In addition to the above-described components, the beverage of the present invention can be appropriately formulated by appropriately selecting other raw materials generally used in general beverages as long as the desired effects are not impaired. For example, fruit juice or vegetable juice can be formulated in the beverage of the present invention. As the fruit juice, there may be mentioned juices such as peach, apple, orange, lemon, grapefruit, melon, grape, banana, mango, etc., and particularly preferably peach. Further, examples of the vegetable juice include vegetable juices such as tomatoes, carrots, pumpkins, sweet peppers, cabbages, and broccoli. The juice or vegetable juice can be the juice of the fruit or vegetable itself, and can also be concentrated. Further, it may be a turbid juice or vegetable juice containing an insoluble solid, or a transparent juice or vegetable juice obtained by removing insoluble solids by microfiltration, enzyme treatment, ultrafiltration or the like. Alternatively, an extract or extract can be used.

The beverage of the present invention may also add various additives allowed by the beverage, such as an emulsifier (sucrose fatty acid ester, lecithin, etc.), a viscosity-increasing stabilizer (soybean polysaccharide, pectin, carrageenan, gellan gum, three) Synthetic gum, ancient gum, etc.), antioxidants (vitamin E, ascorbic acid, cysteine hydrochloride, etc.), spices (lemon spice, orange spice, grape spice, peach flavor, apple flavor, etc.), pigment (carotenoids) Pigments, anthocyanin pigments, caramel pigments, various synthetic coloring materials, etc.). Also, look forward to the enhancement of health functions, or add dimensions Various functional components such as vitamins (vitamin A, vitamin B1, vitamin B6, vitamin B12, vitamin C, vitamin E, etc.) or minerals (potassium, sodium, calcium, magnesium, etc.).

The method for producing the beverage of the present invention may include the steps of adjusting the pH of the milk-containing beverage to 3.5 or more, and adding the diglyceryl myristate and/or its salt to the beverage, and the other steps are as follows. The usual manufacturing method of the beverage. The step of adjusting the pH of the beverage to 3.5 or more may be carried out by the above method using an acidulant, the method using an acidic milk, the method using a fruit juice, or a method using the methods in combination.

The specific manufacturing method of the beverage of the present invention is exemplified below. First, the sugar is dissolved in the milk, and after adjusting the pH value, diglycerin myristate and/or a salt thereof is added, and homogenization treatment is carried out under specific conditions, and the mixture is filled in a container. The homogenization treatment may be carried out by a usual method using a homogenizer generally used for food processing, and the pressure is preferably about 10 to 20 MPa in the homogenizer. Further, the temperature at the time of homogenization may be any temperature, and may be homogenization under usual heating conditions. Further, in general, it is preferred to carry out the sterilization treatment before or after the homogenization treatment, before or after the homogenization treatment. The sterilization treatment is not particularly limited, and conventional methods such as retort sterilization, batch sterilization, plate sterilization, and high pressure steam sterilization can be employed.

The method for inhibiting proliferation of Propionibacterium bacteria in the beverage of the present invention is characterized by comprising the steps of: adjusting the pH of the milk-containing beverage to 3.5 or more, and adding the mixed diglycerin myristate to the beverage and / or its salt steps. The adjustment of the pH of the beverage may be carried out by the above method using an acidulant, the method using an acidic milk, the method using a fruit juice, or a method using the same.

Examples of the bacterium belonging to the genus Propionibacterium which inhibits proliferation by the Propionibacterium bacterium (propionic acid bacterium) proliferation inhibitor and method of the present invention include Propionibacterium freudenreichii and Propionibacterium cyclohexanoate. (Propionibacterium cyclohexanicum), Propionibacterium jensenii, Propionibacterium acidipropionici, C. Propionibacterium thoenii, Propionibacterium avidum, Propionibacterium acnes, Propionibacterium lymphophilum, Propionibacterium granulosam, Propionibacterium propionate Propionibacterium propionicum) or the like is preferably a CP3351 strain isolated from food by the inventors of the present invention.

The bacteriological properties (morphological observation, physiological and biochemical properties) of the CP3351 strain are as follows.

(a) Group characteristics

Diameter: about 0.1 mm (Medium No. 804 agar plate)

Shape: round

Color: milky white

Transparency: opaque

Uplift shape: lenticular

Surface, peripheral shape: smooth

(b) Microscope characteristics

There are bacilli and branches. No spores were formed.

(c) growth

Anaerobic. It was well grown in PYA (Potato yeast agar) medium at 25-35 °C. Further, it was confirmed that a commercially available BCP (bromocresol purple, bromocresol purple) plate count agar with bromocresol purple medium (pH 4.45), NITE 802 medium (pH 4.0), and a commercially available standard agar The culture medium (pH 7.0) and the commercially available DSM Medium 91 (pH 7.0 to 7.2) were well grown when cultured.

(d) Physiology and biochemical characteristics

Gram staining: +

Contact enzyme reaction: +

Oxidase reaction:-

Urease activity:-

Esculin, gelatin hydrolysis:-

The anabolic properties of sugar:

Positive (+): glycerin, glucose, fructose, mannose, sorbose, guanosine

Negative (-): erythritol, D-arabinose, L-arabinose, ribose, D-xylose, L-xylose, adonitol, β-methyl-D-xyloside, galactose , sorbose, rhamnose, galactitol, inositol, mannitol, sorbitol, α-methyl-D-mannose, α-methyl-D-glucoside, N-ethinyl-glucose Amine, amygdalin, arbutin, horse chestnut bark glycoside, cellobiose, maltose, lactose, melibiose, sucrose, trehalose, inulin, raffinose, raffinose, starch, glycogen, xylose Alcohol, gentibiose, D-pineose, D-lyxose, D-tagatose, D-fucose, L-fucose, D-arabitol, L-arabinose Alcohol, gluconate, 2-ketogluconate, 5-ketogluconate

(e) Base sequence of 16S rDNA (Deoxyribonucleic Acid, deoxyribonucleic acid):

The DNA extracted from the CP3351 strain was amplified by PCR (Polymerase Chain Reaction) using a primer for bacterial 16S rDNA amplification, and the 16S rDNA base sequence was determined (SEQ ID NO: 1 in the sequence listing) ). About the 16S rDNA base sequence of the CP3351 strain, Apollo DB-BA 3.0 and International Base Sequence Database (GenBank)/DDBJ (BLAST (Basic Local Alignment Search Tool)) The result of the homology search of DNA Data Bank of Japan, Japan DNA Library/EMBL (European Molecular Biology Laboratory) is that CP3351 strain is derived from Propionibacterium citrate (Propionibacterium). The 16S rDNA base sequence of cyclohexanicum) (base strain TA-12 strain) showed high homology (98.7%). Further, based on the simple molecular system analysis of 16S rDNA of CP3351 strain and 16S rDNA base sequence using the first 15 base sequences of homology search for Apollo DB-BA 3.0, CP3351 strain and cyclohexyl lipid were used. Propionibacterium cyclohexanicum forms clusters, but the distance between the two is confirmed, showing molecular systematic positions that are different from each other.

Based on the above 16S rDNA base sequence analysis results, CP3351 strain is considered to belong to the genus Propionibacterium, which is the closest species to Propionibacterium cyclohexanicum, but shows a positive catalase reaction. It does not show urease activity, does not hydrolyze horse chestnut bark glycoside, and does not ferment most sugars, especially the catalase reaction is different from the typical traits of Propionibacterium cyclohexanicum. According to the above, it is judged that the two strains are different species.

Based on the above 16S rDNA base sequence analysis, molecular phylogenetic tree analysis, physiological/biochemical traits, and DNA-DNA hybridization, it was estimated that the CP3351 strain belongs to the vicinity of Propionibacterium cycrohexanicum. A new strain of Propionibacterium. Therefore, this strain was named as Propionibacterium CP3351 strain. This strain is based on the ICP (NITE Patent Microorganisms Depositary) of the Independent Administrative Corporation's Product Evaluation Technology Subsystem, December 19, 2012 (Postcode 292-0818, Kishozu, Chiba Prefecture, Japan) 2-5-8 Room 122) is registered with the registration number NITE BP-1490 (identification mark: CP3351).

In the present invention, the CP3351 strain which has been individually identified is used for the development of a quality retention agent for beverages, particularly fruit juice drinks or acidic milk beverages, the ratio of the content or content of the ingredients, the heating temperature or the time, and the like. It can be used as a reference strain in the test. Further, a similar strain of 16S rDNA which exhibits high homology with 16S rDNA of the CP3351 strain can be used in the same manner as the CP3351 strain. Here, "higher homology" means that the 16S rDNA base sequence (SEQ ID NO: 1) of the CP3351 strain is 95% or more homologous, preferably 97% or more homologous. Further preferably, the homology is 99% or more, and most preferably 100% homology. Moreover, as long as it has the same physiological/biochemical properties as the CP3351 strain, and exhibits high homology with the 16S rDNA of the CP3351 strain. The 16S rDNA can also be a variant of the CP3351 strain. Here, the variant includes the use of natural variation and usual artificial variation methods (such as ultraviolet light, radiation irradiation, such as N-methyl-N'-nitro-N-nitrosoguanidine, nitrosoguanidine or bromouracil, etc. Nucleotide base analogs, etc.) Both of the variants obtained.

[Examples]

Hereinafter, the present invention will be specifically described by way of examples, but the examples are not intended to limit the invention.

(Examples 1 to 3)

8 g of skim milk powder was dissolved in water to obtain reduced skim milk. After adding 73 g of fructose-glucose liquid sugar and 33 g of 3% by weight of soybean polysaccharide to the reduced skim milk, a mixed liquid of 2.1 g of 50% lactic acid and 0.9 g of a 10% citric acid solution was added and stirred to make it uniform. A liquid containing milk is obtained. Then, 2 g of white peach transparent juice, 25% by weight of calcium gluconate calcium lactate, 24.6 g of vitamin C, 8 mg of vitamin B6, 15 μg of vitamin B12, and 0.2 g of high-sweetness sweetener were added to the milk-containing liquid. After 60 g of 3 wt% pectin, adjusted to pH 3.8 using 10% by weight of trisodium citrate, 7 mg (Example 1), 13 mg (Example 2), and 26 mg (Example 3) of diglycerin myristic acid were separately added. ester. Thereafter, the flavor and the carotene pigment were added, and finally, Brix (Brick's Brix) was adjusted to 7.2 using ion-exchanged water, and the total amount was set to 1000 g. Thereafter, the mixture was homogenized, and after heat sterilization, it was filled in a 350 ml PET bottle and water-cooled to produce an acidic milk beverage. The product characteristic values were Brix 7.2, pH 3.8, citric acidity (w/w%) 0.21, SNF (non-fat milk solids component) 0.8.

(Comparative Example 1)

An acidic milk beverage was produced in the same manner as in Example 1 except that the pH of the product was adjusted to 3.45 and diglycerin myristate was not added.

(Comparative Example 2)

The same procedure as in Example 1 was carried out except that diglycerin myristate was not added in combination. The method of making an acidic milk beverage.

(Example 4)

An acidic milk beverage was produced in the same manner as in Example 1 except that the pH of the product was adjusted to 3.55.

(Example 5)

An acidic milk beverage was produced in the same manner as in Example 2 except that the pH of the product was adjusted to 3.55.

(Example 6)

An acidic milk beverage was produced in the same manner as in Example 3 except that the pH of the product was adjusted to 3.55.

(Comparative Example 3)

An acidic milk beverage was produced in the same manner as in Example 1 except that the pH of the product was adjusted to 3.55 and diglycerin myristate was not added.

(Example 7)

An acidic milk beverage was produced in the same manner as in Example 3 except that the pH of the product was adjusted to 3.99.

(Example 8)

An acidic milk beverage was produced in the same manner as in Example 1 except that the pH of the product was adjusted to 3.99 and 52 mg of diglycerin myristate was added.

(Example 9)

An acidic milk beverage was produced in the same manner as in Example 1 except that the pH of the product was adjusted to 3.99 and 104 mg of diglycerin myristate was added.

(Comparative Example 4)

An acidic milk beverage was produced in the same manner as in Example 1 except that the pH of the product was adjusted to 3.99 and diglycerin myristate was not added.

(Test Example 1) Proliferative inhibition test of bacteria of the genus Propionibacterium

The beverages produced in Examples 1 to 3 and Comparative Examples 1 and 2 were used as samples, and a confirmation test for the growth inhibitory effect of the Propionibacterium bacteria using diglycerin myristate was carried out. Propionibacterium CP3351 strain (NITE BP-1490) was used as a Propionibacterium bacterium. The colony formed by incubating the strain in a GYP agar medium for one week was suspended in physiological saline. The obtained bacterial suspension was inoculated with 1 ml each time in a 350 ml PET bottle (inoculation of the bacterial suspension in a manner of about 10 ⁴ /ml), and cultured at 30 ° C for 4 weeks. After the cultivation, the amount of propionic acid and the amount of acetic acid contained in the beverage were measured by HPLC (High Performance Liquid Chromatography), and the proliferative inhibitory effect of the bacteria of the genus Propionibacterium was evaluated using the amount of propionic acid as an index. The amount is a reference value for the cause of the odor and the odor. The evaluation of the proliferative inhibitory effect of the bacterium of the genus Propionibacterium was judged to have an inhibitory effect when the amount of propionic acid in the beverage was less than the same pH value and the comparative example of the same strain. The results are shown in Table 1.

As shown in Table 1 above, when the pH of the product was 3.45, the bacteria of the genus Propionibacterium did not proliferate (Comparative Example 1), but at pH 3.8, the acidic milk was not added with diglycerin myristate. In the sexual drink, proliferation was confirmed (Comparative Example 2). On the other hand, in the acidic milk beverage to which diglycerin myristate was added, the proliferative inhibitory effect of the bacteria of the genus Propionibacterium was confirmed (Examples 1 to 3). Further, in the acidic milk beverage to which diglycerin myristate was added, the effect of suppressing the amount of acetic acid produced by the bacteria of the genus Propionibacterium was also confirmed (Example 1) ~3).

(Test Example 2) Proliferation inhibition test of bacteria of the genus Propionibacterium (comparison of pH values of the products)

The beverages produced in Examples 4 to 9 and Comparative Examples 3 to 4 were sampled, and the growth inhibitory effect of the Propionibacterium bacterium using diglycerin myristate was confirmed in the same manner as in Test Example 1. test. The results are shown in Table 2.

As shown in the above Table 2, when the pH of the product was 3.5 or more, the proliferation of the bacteria of the genus Propionibacterium was confirmed in the acidic milk beverage to which the diglycerin myristate was not added (Comparative Examples 3 and 4) ). On the other hand, in the acidic milk beverage to which diglycerin myristate was added, the proliferative inhibitory effect of the bacteria of the genus Propionibacterium was confirmed (Examples 4 to 9). Further, in the acidic milk beverage to which diglycerin myristate was added, the effect of suppressing the amount of acetic acid produced by the bacteria of the genus Propionibacterium was also confirmed (Examples 4 to 9).

(Test Example 3) Proliferation inhibition test of bacteria of the genus Propionibacterium (comparison of strains used)

The beverage prepared in Example 3 (pH 3.8, diglycerin myristate 26 ppm) was used as a sample, and Propionibacterium cyclohexanicum and Propionibacterium freudenreichii were used. A confirmation test for the proliferative inhibitory effect of the propionic acid bacteria of diglycerin myristate was carried out in the same manner as in Test Example 1 except for the bacteria of the genus Propionibacterium. The results are shown in Table 3.

As shown in the above Table 3, in the acidic milk beverage to which diglycerin myristate was added, the proliferation inhibitory effect was confirmed for any of the strains of the genus Propionibacterium. Further, in the acidic milk beverage to which diglycerin myristate was added, the effect of suppressing the amount of acetic acid produced by the bacteria of the genus Propionibacterium was also confirmed.

[Industrial availability]

The present invention can be applied to the field of manufacture of acidic beverages containing a milk component.

All publications, patents and patent applications cited in this specification are hereby incorporated by reference in their entirety herein

【Biomaterial Storage】 Domestic registration information [please note according to the registration authority, date, number order]

Food Industry Development Research Institute, March 14, 2014, BCRC 910612,

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

Japan, Independent Administrative Corporation Product Evaluation Technology Base Organization Patent Biomaterials Registration Center, December 19, 2012, NITE BP-1490

<110> Japan Business Co., Ltd.

<120> Acidic milk beverage and method of producing the same

<130> PH-5722TW

<150> JP 2013-012338

<151> 2013-1-25

<150> JP 2013-013745

<151> 2013-1-28

<160> 1

<170> PatentIn version 3.5

<210> 1

<211> 1510

<212> DNA

<213> Propionibacterium

<400> 1

Claims (3)

A use of diglycerin myristate and/or a salt thereof for use as an inhibitor of bacterial growth of Propionibacterium, the bacterial growth inhibitor of Propionibacterium being contained in an acidic beverage having a pH of 3.5 to 4.2 The amount is 5~200ppm. A method for inhibiting proliferation of a bacterium belonging to the genus Propionibacterium, characterized in that the acidic beverage having a pH of 3.5 to 4.2 contains diglycerin myristate and/or a salt thereof in an amount of 5 to 200 ppm based on the amount of the active ingredient. A propionic acid bacteria growth inhibitor of this active ingredient. A strain of Propionibacterium CP3351 or a variant thereof, which is designated by the accession number NITE BP-1490.