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Method for making fermented food and fermented food made thereby having suppressive effect against helicobactor-pylori and food-poisoning bacillus

A technology of Helicobacter pylori and fermented food, applied to the direction of bacteria, Lactobacillus, dairy products, etc. used in food preparation, can solve the problems such as the increase of food poisoning incidents

Inactive Publication Date: 2006-10-11
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, food poisoning incidents are gradually increasing

Method used

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  • Method for making fermented food and fermented food made thereby having suppressive effect against helicobactor-pylori and food-poisoning bacillus
  • Method for making fermented food and fermented food made thereby having suppressive effect against helicobactor-pylori and food-poisoning bacillus
  • Method for making fermented food and fermented food made thereby having suppressive effect against helicobactor-pylori and food-poisoning bacillus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] According to a conventional method, a fermented food was prepared by inoculating Lactobacillus fermentum into a mixture of brown rice, black beans, and kale at a pH of 4.5, followed by culturing at 20° C. for 24 hours.

Embodiment 2

[0028] Fermented food was prepared in the same manner as in Example 1 except that Lactobacillus fermentum was replaced by Fusion Lactobacillus.

Embodiment 3

[0030] Fermented food was prepared in the same manner as in Example 1 except that Bifidobacterium infantis was used instead of Lactobacillus fermentum.

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PUM

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Abstract

The invention relates to a preparation method of fermented food which has inhibitory effect on Helicobacter pylori and food poisoning bacillus, which comprises the following steps: inoculating lactic acid fermenting bacteria into food, and culturing at 15-35°C for 12-48 hours , wherein the lactic acid fermenting bacteria are selected from Lactobacillus, Bifidobacterium, Streptococcus or their mixtures, and the food is selected from cereals, fruits, vegetables or their mixtures.

Description

technical field [0001] The invention relates to a production method for preparing fermented food and the fermented food prepared by the method. The fermented food has inhibitory effect on Helicobacter-pylori and food poisoning bacillus. More specifically, the present invention relates to a fermented food having an inhibitory effect on Helicobacter pylori, food poisoning bacilli and intestinal harmful bacilli by inoculating the food with Lactobacillus genus , Bifidobacterium genus (Bifidobacterium genus), Streptococcus (Streptococus genus) or a mixture thereof. Background technique [0002] Helicobacter pylori is a spiral bacterium that lives on the gastric mucosa. Depending on the sensitivity of the infected person and the type of bacilli, Helicobacter pylori can cause various gastrointestinal diseases in the upper stomach. According to the current research inference, the main route of infection of bacilli from feces is oral introduction. In Korea, the infection rate among...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/123A23L1/00A23L1/30A23L7/104A23L11/00A23L19/00A23L29/00
CPCA23L29/065A23L7/104A23L33/135A23L11/50A23V2400/11A23V2400/21A23V2400/51A23C9/123
Inventor 裵喜景孙宗煜李琎熙林栽珏
Owner CJ CHEILJEDANG CORP
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