WO2011027719A1 - ラクトバチルス属乳酸菌の増殖促進剤及び／又は生残性向上剤 - Google Patents

ラクトバチルス属乳酸菌の増殖促進剤及び／又は生残性向上剤 Download PDF

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WO2011027719A1
WO2011027719A1 PCT/JP2010/064569 JP2010064569W WO2011027719A1 WO 2011027719 A1 WO2011027719 A1 WO 2011027719A1 JP 2010064569 W JP2010064569 W JP 2010064569W WO 2011027719 A1 WO2011027719 A1 WO 2011027719A1
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lactic acid
acid bacteria
lactobacillus
survival
growth
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PCT/JP2010/064569
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English (en)
French (fr)
Japanese (ja)
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佳久平 伊澤
英生 大友
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明治乳業株式会社
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Priority to JP2011529889A priority Critical patent/JP5964588B2/ja
Priority to SG2012015327A priority patent/SG178985A1/en
Priority to HK13100393.8A priority patent/HK1173182B/xx
Priority to IN2283DEN2012 priority patent/IN2012DN02283A/en
Priority to CN201080039225.8A priority patent/CN102575223B/zh
Publication of WO2011027719A1 publication Critical patent/WO2011027719A1/ja

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    • 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
    • C12N1/38—Chemical stimulation of growth or activity by addition of chemical compounds which are not essential growth factors; Stimulation of growth by removal of a chemical compound
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • 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
    • C12N1/04—Preserving or maintaining viable microorganisms
    • 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

Definitions

  • the present invention relates to a growth promoter and / or survival improver for Lactobacillus lactic acid bacteria, which contains a ⁇ -caseinoglyco macropeptide-containing substance as an active ingredient.
  • lactic acid bacteria Useful microorganisms that can have beneficial effects on the host, such as improving the bacterial flora in the gastrointestinal tract, are called probiotics and are attracting attention.
  • One such useful microorganism is lactic acid bacteria.
  • lactic acid bacteria Recently, research on functionality of lactic acid bacteria has become active, and development of products incorporating new functionality using the lactic acid bacteria has also been progressing. Examples of such lactic acid bacteria include lactic acid bacteria belonging to the genus Lactobacillus.
  • Fermented foods typified by fermented milk have a low pH environment and are often not suitable for the growth and survival of lactic acid bacteria. Promoting the growth of lactic acid bacteria in food or improving the survival is a great contribution to preventive medicine when the lactic acid bacteria have the functionality of probiotics as described above.
  • Japanese Patent No. 3447358 includes a specific amount of lipid obtained by subjecting milk or a milk material (eg, buttersarum, buttermilk) to a specific treatment as a “lactic acid bacteria survival improver”. What to do is disclosed. Specifically, it is disclosed that this improver is added to a medium of lactic acid bacteria.
  • Japanese Patent Application Laid-Open No. 2007-097447 discloses a bifidobacteria characterized by using a culture, a solvent extract and / or a treated product of a propionic acid bacterium and / or a compound-producing bacterium having a naphthoquinone ring.
  • the survival improvement method of this is disclosed.
  • propionic acid bacteria produce a growth promoting substance of bifidobacteria.
  • ⁇ -caseinoglyco macropeptide has an effect of promoting the growth of bifidobacteria, but its mechanism of action has not yet been elucidated. Furthermore, as far as the present inventors know, it has not been known at all that ⁇ -caseinoglyco macropeptide has an effect of promoting the growth of lactic acid bacteria and an effect of improving the survival.
  • the present inventors have recently promoted the growth of the lactic acid bacteria contained in the food composition without affecting the flavor and physical properties of the food composition containing the Lactobacillus lactic acid bacteria, and the survival properties thereof.
  • the method to improve the effect was examined experimentally.
  • ⁇ -caseinoglyco macropeptide which is a milk-derived material, without affecting the flavor and physical properties of the food composition containing Lactobacillus lactic acid bacteria, promote the growth of the lactic acid bacteria, And succeeded in improving the survival.
  • the sustainability of the effect is high and excellent, and it was found that the quality can be maintained even during storage of the food composition.
  • the present invention is based on these findings.
  • the object is to provide a growth promoter and / or survival improver for Lactobacillus lactic acid bacteria that is excellent in sustainability and can contribute to quality maintenance during food storage.
  • a growth promoter and / or survival improver for Lactobacillus lactic acid bacteria comprising ⁇ -caseinoglyco macropeptide as an active ingredient
  • [4] The Lactobacillus lactic acid bacteria growth promoter and / or survival improver according to any one of [1] to [3] is added to the Lactobacillus lactic acid bacteria-containing composition.
  • a method for promoting growth and / or improving survival of Lactobacillus lactic acid bacteria in a Lactobacillus lactic acid bacteria-containing composition [5] Before the fermentation of the lactic acid bacteria-containing composition, the lactic acid bacteria growth promoter and / or survival improver is added to the lactic acid bacteria-containing composition, [4] The method described in [6] A food composition comprising the Lactobacillus lactic acid bacteria growth promoter and / or survival improver according to any one of [1] to [3], and Lactobacillus lactic acid bacteria, [7] Use of ⁇ -caseinoglyco macropeptide for promoting growth and / or improving survival of Lactobacillus lactic acid bacteria in a composition containing Lactobacillus lactic acid bacteria.
  • the composition containing Lactobacillus lactic acid bacteria such as food and food composition can be obtained by using ⁇ -caseinoglyco macropeptide.
  • the growth of Lactobacillus lactic acid bacteria can be promoted and / or the survival can be improved.
  • the growth of Lactobacillus lactic acid bacteria can be promoted and / or the survival can be improved.
  • the growth of Lactobacillus genus lactic acid bacteria is promoted and / or survivability.
  • the growth of Lactobacillus lactic acid bacteria can be promoted and / or the survival can be improved.
  • the use of ⁇ -caseinoglyco macropeptide promotes the growth of the lactic acid bacteria without affecting the flavor and physical properties of foods and food compositions containing Lactobacillus lactic acid bacteria. / Or survival can be improved.
  • 6 is a graph showing the survival rate of the number of bacteria of Lactobacillus gasseri OLL2716 strain (number of viable cells after storage days / number of viable cells at the start of storage (%)) in Experimental Example 1.
  • 6 is a graph showing the survival rate of the number of bacteria of Lactobacillus gasseri OLL2959 strain in Experimental Example 2 (number of viable cells after storage days / number of viable cells at the start of storage (%)).
  • 10 is a graph showing the number of bacteria (cfu / g) of Lactobacillus gasseri OLL2716 strain in Experimental Example 3.
  • Lactic acid bacteria growth promoter and / or survival improver contains ⁇ -caseinoglyco macropeptide as an active ingredient. That is, the present invention promotes the growth of probiotic bacteria such as Lactobacillus lactic acid bacteria contained in yogurt and / or improves survival by using ⁇ -caseinoglyco macropeptide.
  • probiotic bacteria such as Lactobacillus lactic acid bacteria contained in yogurt
  • lactic acid bacterium growth promoter and / or survival enhancer refers to a lactic acid bacterium growth promoter, a lactic acid bacterium survival promoter, in addition to a drug that has both the performance of lactic acid bacteria growth promotion and survival improvement.
  • lactic acid bacteria growth promoter and / or survival improver is an agent for promoting the growth and survival of lactic acid bacteria, or for promoting the growth and survival of lactic acid bacteria. It can be paraphrased as an additive for promoting the growth of lactic acid bacteria and improving survival.
  • proliferation promotion of lactic acid bacteria means that when the lactic acid bacteria are in an environment suitable for the growth or maintenance of the lactic acid bacteria, the lactic acid bacteria act on the lactic acid bacteria to promote the growth of the lactic acid bacteria, thereby increasing the number of bacteria. Say that. In the present invention, preferably, it means that growth of lactic acid bacteria is promoted in a composition containing lactic acid bacteria under a predetermined storage environment.
  • “improvement of survival” of lactic acid bacteria means that the number of lactic acid bacteria remaining alive by acting on lactic acid bacteria to suppress the death of lactic acid bacteria when in an environment suitable for the growth or maintenance of lactic acid bacteria. Say to maintain and improve.
  • the number of surviving lactic acid bacteria is improved under the predetermined storage environment.
  • ⁇ -caseinoglyco macropeptide is a fragment of ⁇ -casein, which is one of milk proteins, and is a C-terminal peptide containing a glycopeptide of ⁇ -casein.
  • the ⁇ -caseinoglyco macropeptide is usually part of the casein micelle and is located at the outer edge of the micelle.
  • the ⁇ -caseinoglyco macropeptide is usually available in the form of a ⁇ -caseinoglyco macropeptide-containing product.
  • the ⁇ -caseinoglyco macropeptide-containing product can be prepared by separation by various methods. For example, it can be prepared by taking chymosin into milk protein.
  • rennet, pepsin, or both can act on acid casein for curdling to form a rennet casein card, and can be prepared by utilizing whey produced at that time.
  • the whey contains calcium phosphate, and the pH and temperature are adjusted (for example, the pH is adjusted to 8 to 9, and the temperature is adjusted to 50 to 60 ° C.) to precipitate and remove the calcium phosphate.
  • the supernatant obtained in this way is adjusted to return to the neutral region, and after concentration and desalting with a reverse osmosis membrane, it can be prepared by spray drying or the like, if necessary.
  • ⁇ -caseinoglyco macropeptide may be used if it is commercially available.
  • the Lactobacillus lactic acid bacteria growth promoter and / or survival improver of the present invention includes the above-mentioned ⁇ -caseinoglyco macropeptide-containing product or a treated fraction as it is or diluted with a solvent. It is obtained as an insoluble fraction and can be used as it is.
  • a solvent water or a commonly used solvent, for example, alcohols, hydrocarbons, organic acids, organic bases, inorganic acids, inorganic bases, supercritical fluids and the like can be used alone or in combination.
  • Lactobacillus lactic acid bacteria growth promoter and / or survival improver of the present invention includes the above-mentioned ⁇ -caseinoglyco macropeptide itself or a processed product thereof, such as water, protein, carbohydrate, lipid, vitamin. It is also possible to obtain a combination of food compositions such as foods, minerals, organic acids, organic bases, fruit juices and flavors.
  • the growth promoter and / or survival improver of lactic acid bacteria of the present invention is preferably 0.05 to 0.6% by weight, more preferably 0.1% in terms of the concentration of ⁇ -caseinoglyco macropeptide. It can be added to the lactic acid bacterium-containing composition so as to contain ⁇ 0.4 wt%, more preferably 0.2 ⁇ 0.3 wt%. At this time, the lactic acid bacterium-containing composition preferably contains Lactobacillus lactic acid bacteria, preferably 10 5 CFU / g or more, more preferably in the range of 10 6 to 10 9 CFU / g, and still more preferably 10 7 to 10 8 CFU. / G.
  • the growth promoter and / or survival improver of Lactobacillus lactic acid bacteria promotes the growth and / or survival of the lactic acid bacteria in a low pH environment. It was able to demonstrate the function to improve the.
  • Foods and food compositions containing lactic acid bacteria, such as fermented milk, are generally in a low pH environment and are often not suitable for the growth and / or survival of lactic acid bacteria.
  • the growth promoter and / or survival improver of the present invention can exhibit functions of promoting the growth of lactic acid bacteria and / or improving the survival even in a low pH environment
  • the lactic acid bacteria represented by fermented milk and the like It is useful in promoting the growth of lactic acid bacteria and / or improving the survival in foods and food compositions containing sucrose.
  • the lactic acid bacteria growth promoter and / or survival improver of the present invention is more effective in a low pH environment that is differentiated from the prior art in consideration of the pH of foods and food compositions containing lactic acid bacteria. Can demonstrate its function.
  • the low pH environment is preferably 2.5 to 6.5, more preferably 3.0 to 5.5, still more preferably 3.5 to 5.0, and most preferably pH.
  • the pH is 3.8 to 4.8.
  • the Lactobacillus lactic acid bacteria growth promoter and / or survival improver according to the present invention is particularly applied to Lactobacillus gasseri species whose excellent efficacy is being elucidated as Lactobacillus lactic acid bacteria. Is preferred.
  • the Lactobacillus gasseri species are, for example, Lactobacillus gasseri OLL2716 (Lactobacillus gasseri OLL2716: FERM BP-6999) strain, Lactobacillus gasseri OLL2959 strain (Lactobacillus gasseri OLL2959: N).
  • the effects of the lactic acid bacteria growth promoter and / or survival improver of the present invention have been experimentally confirmed in these strains.
  • Lactobacillus gasseri OLL2716 strain is deposited at the National Institute of Advanced Industrial Science and Technology Patent Biological Deposit Center. The contents specifying the deposit will be described below.
  • the above Lactobacillus gasseri OLL2716 was isolated from human feces.
  • Lactobacillus gasseri OLL2959 strain is deposited at the Patent Microorganism Depositary Center for Product Evaluation Technology Foundation. The contents specifying the deposit will be described below.
  • the above Lactobacillus gasseri OLL2959 strain was isolated from human feces. It is a gram-positive rod and does not produce gas from glucose. Utilizes glucose, mannose, fructose, galactose, sucrose, cellobiose.
  • the method for promoting the growth and / or improving the survival of the Lactobacillus lactic acid bacterium comprises the above-mentioned ⁇ -caseinoglyco macropeptide-containing product as an active ingredient and a Lactobacillus lactic acid bacterium growth promoter and / or survival. It is performed by adding a property improver to a Lactobacillus genus lactic acid bacteria containing composition.
  • the timing of the addition may be any before, during, or after fermentation of the Lactobacillus lactic acid bacteria-containing composition, but preferably contains the lactic acid bacteria because it is easy to uniformly manage the effects and actions of the entire product. It is before fermentation of the composition, and more preferably before sterilization of the lactic acid bacteria-containing composition, since the ⁇ -caseinoglyco macropeptide-containing material can be easily managed hygienically.
  • the growth promoter and / or survival improver of the present invention may further be used in foods and food compositions. That is, the growth promoter and / or survival improver of the present invention can be used for foods and food compositions containing the lactic acid bacteria.
  • the food and food composition include various foods and beverages (soft drinks, fermented milk, yogurt, etc.).
  • a food or a food composition containing the growth promoter and / or survival improver of the present invention and the lactic acid bacterium described above can be used as it is or mixed with other foods or food ingredients. It can be used according to conventional methods in the composition. In addition, the state and form of food and drink that are usually used, such as solid (powder, granule, etc.), paste, liquid, or suspension may be used.
  • ingredients are not particularly limited, but water, protein, carbohydrates, lipids, vitamins, minerals, organic acids, organic bases, fruit juices, flavors, etc. are used as ingredients in the foods and food compositions. be able to. These components can be used in combination of two or more kinds, and synthetic products and / or foods and food compositions containing many of these may be used.
  • Lactobacillus gasseri OLL2716 strain (FERM BP-6999), a probiotic strain of yogurt, and Lactobacillus gasseri OLL2959 strain (NITE BP-244), a probiotic strain of the same strain, in the yogurt -The effect of caseinoglyco macropeptide (CGMP) was examined.
  • CGMP caseinoglyco macropeptide
  • CGMP-10 manufactured by Arraughs Ingredients Japan Co., Ltd. was used.
  • yogurts were stored at 5 ° C. for 16 days as the expiration date. During the storage period, there was no difference in flavor, physical properties, lactic acid acidity, and pH depending on whether or not CGMP was added. Furthermore, at the start of storage (immediately after preparation), 8 days and 16 days later, the number of bacteria of Lactobacillus gasseri OLL2716 strain was measured. Table 1 shows the number of bacteria and the survival rate (the number of viable bacteria after the storage days / the number of viable bacteria at the start of storage (%)). Further, the survival rate of the number of bacteria of the Lactobacillus gasseri OLL2716 strain (number of viable cells after storage days / number of viable cells at the start of storage (%)) is shown in FIG.
  • yogurts were stored at 5 ° C. for 16 days as the expiration date. During the storage period, there was no difference in flavor, physical properties, lactic acid acidity, and pH depending on whether or not CGMP was added. Furthermore, at the start of storage (immediately after preparation), 8 days and 16 days later, the number of bacteria of Lactobacillus gasseri OLL2959 strain was measured. Table 2 shows the number of bacteria and the survival rate (the number of viable cells after the storage days / the number of viable cells at the start of storage (%)). Further, the survival rate of the number of bacteria of the Lactobacillus gasseri OLL2959 strain (number of viable cells after storage days / number of viable cells at the start of storage (%)) is shown in FIG.
  • the survival rate of Lactobacillus gasseri OLL2716 strain was 100% at the start of storage (immediately after preparation), 22.1% when CGMP was not added, and CGMP In the case of addition, it was 42.8%.
  • the survival rate of Lactobacillus gasseri OLL2959 strain is 100% at the start of storage (immediately after preparation), 20.6% when CGMP is not added, and CGMP is added In this case, it was 41.9%.
  • the survival rate of these lactic acid bacteria is very important in ensuring the quality of the product, and in the present invention, the element can be remarkably improved. Here, the survival improvement effect of lactic acid bacteria was confirmed.
  • Lactobacillus gasseri OLL2716 strain (FERM BP-6999), a probiotic strain of yogurt, was used to examine the effect of ⁇ -caseinoglyco macropeptide (CGMP) on growth promotion.
  • CGMP ⁇ -caseinoglyco macropeptide
  • ⁇ -caseinoglyco macropeptide-containing material By using the ⁇ -caseinoglyco macropeptide-containing material according to the present invention, there is no influence on the flavor and physical properties of the food composition, and the effect is highly durable and excellent. Alternatively, a survival improver can be provided.

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PCT/JP2010/064569 2009-09-02 2010-08-27 ラクトバチルス属乳酸菌の増殖促進剤及び／又は生残性向上剤 WO2011027719A1 (ja)

Priority Applications (5)

Application Number Priority Date Filing Date Title
JP2011529889A JP5964588B2 (ja) 2009-09-02 2010-08-27 ラクトバチルス属乳酸菌の増殖促進剤及び／又は生残性向上剤
SG2012015327A SG178985A1 (en) 2009-09-02 2010-08-27 Proliferation-enhancing agent and/or survivability-improving agent for lactic acid bacterium belonging to genus lactobacillus
HK13100393.8A HK1173182B (en) 2009-09-02 2010-08-27 Proliferation-enhancing agent and/or survivability-improving agent for lactic acid bacterium belonging to genus lactobacillus
IN2283DEN2012 IN2012DN02283A (cs) 2009-09-02 2010-08-27
CN201080039225.8A CN102575223B (zh) 2009-09-02 2010-08-27 乳杆菌属乳酸菌的增殖促进剂和/或存活性提高剂

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JP2009203157 2009-09-02
JP2009-203157 2009-09-02

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WO2013136768A1 (ja) * 2012-03-13 2013-09-19 株式会社明治 コラーゲンを配合した発酵乳及びその製造方法
JP2013192470A (ja) * 2012-03-16 2013-09-30 Snow Brand Milk Products Co Ltd 生存率が高い乳酸菌を含む飲食品および該飲食品の製造方法
JP2015050993A (ja) * 2013-08-07 2015-03-19 国立大学法人 岡山大学 消化管内および糞便由来乳酸菌培養用乳もしくは豆乳由来組成物、培養用又は発酵用原料及び乳酸発酵物
JP2018201405A (ja) * 2017-06-05 2018-12-27 雪印メグミルク株式会社 乳酸菌の生残性向上及び／又は増殖促進用組成物
WO2021246392A1 (ja) 2020-06-02 2021-12-09 アサヒグループホールディングス株式会社 乳酸菌増殖促進剤

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JP6495869B2 (ja) * 2016-07-15 2019-04-03 日清食品ホールディングス株式会社 ヒアルロン酸産生促進能を有する乳酸菌
CN106858261A (zh) * 2017-05-03 2017-06-20 黑龙江众生生物工程有限公司 一种用于果蔬汁发酵的乳酸菌发酵促进剂及其应用
CN107668208A (zh) * 2017-11-13 2018-02-09 海普诺凯营养品有限公司 一种促进肠道健康的配方奶粉

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WO2013136768A1 (ja) * 2012-03-13 2013-09-19 株式会社明治 コラーゲンを配合した発酵乳及びその製造方法
CN104202988A (zh) * 2012-03-13 2014-12-10 株式会社明治 配合有胶原的发酵乳及其制造方法
JPWO2013136768A1 (ja) * 2012-03-13 2015-08-03 株式会社明治 コラーゲンを配合した発酵乳及びその製造方法
CN104202988B (zh) * 2012-03-13 2017-02-22 株式会社明治 配合有胶原的发酵乳及其制造方法
JP2013192470A (ja) * 2012-03-16 2013-09-30 Snow Brand Milk Products Co Ltd 生存率が高い乳酸菌を含む飲食品および該飲食品の製造方法
JP2015050993A (ja) * 2013-08-07 2015-03-19 国立大学法人 岡山大学 消化管内および糞便由来乳酸菌培養用乳もしくは豆乳由来組成物、培養用又は発酵用原料及び乳酸発酵物
JP2018201405A (ja) * 2017-06-05 2018-12-27 雪印メグミルク株式会社 乳酸菌の生残性向上及び／又は増殖促進用組成物
JP2022009842A (ja) * 2017-06-05 2022-01-14 雪印メグミルク株式会社 乳酸菌の生残性向上及び／又は増殖促進用組成物
WO2021246392A1 (ja) 2020-06-02 2021-12-09 アサヒグループホールディングス株式会社 乳酸菌増殖促進剤
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