Bacterium of the genus bifidobacterium and fermented foods using the same
A bifidobacteria, fermented food technology, applied in bifidobacteria, methods of using bacteria, applications, etc., can solve problems such as difficulty in bacterial strains, and achieve the effect of high survival rate
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Embodiment 1
[0045] Parent strain A, Bifidobacterium breve strain (YIT 4065: FERM BP-6223, was deposited in the International Patent Biological Deposit Center of the National Institute of Advanced Industrial Science and Technology (ChuoNo.6, 1-1, Higashi- 1-chome, Tsukuba, Ibaraki, 305-8566 Japan) (cephalothin (cephalothin)-streptomycin-resistant strain) and Lactococcus lactis were inoculated into a medium containing 20% skimmed milk and mixed at 37°C for 24 hour to prepare the bacterial solution. Add the Streptococcus salivarius subsp. Syrup solution to a final concentration of 5% to prepare fermented milk products. The fermented milk products are poured into glass bottles, plugged with cotton plugs during storage, and stirred with a stirrer under an aerobic environment. Under this condition, the bottles are in the Store at 10°C for 2 weeks. Spread live bacteria on the medium and isolate 2,000 single colonies.
[0046] A fermented milk product was prepared by the same method as above u...
Embodiment 2
[0061] Survival assay
[0062] Bifidobacterium breve YIT 10001, YIT 10002 and strain A, which are bacteria belonging to the genus Bifidobacterium, were used to prepare fermented milk products.
[0063] Specifically, 2 liters of 20% milk medium was injected into a 2.5 liter fermenter, and the above bacterial strains belonging to the genus Bifidobacterium and Lactococcus lactis YIT 2027 were inoculated as seed starters at concentrations of 2% and 0.01%, respectively , and cultured at 37° C. for 24 hours to prepare a bacterial solution by homogenizing at 15 MPa. Streptococcus salivarius subsp. thermophilus was cultured in 20% skimmed milk at 37°C for 20 hours to prepare bacterial solutions by homogenizing at 15 MPa. These bacterial solutions were mixed in a ratio of 1:2, and a syrup solution containing reduced viscous maltose syrup was added to a final concentration of 5% to prepare a fermented milk product (viable bacteria count: bacterial strain A 5.65×10 8 cfu / ml, YIT 10001 ...
Embodiment 3
[0067] Inject 2 liters of 24% milk medium into a 2.5 liter fermenter. Bifidobacterium breve YIT 10001 and Lactococcus lactis YIT 2027 seed primers were inoculated at concentrations of 2% and 0.01%, respectively, and cultured at 37° C. for 24 hours to prepare bacterial solutions by stirring at 15 MPa. The seed primers of Lactobacillus casei and Lactobacillus acidophilus were each inoculated into 20% skimmed milk at a concentration of 0.5%, cultivated at 37° C. for 24 hours, and prepared a bacterial solution by stirring at 15 Mpa. These bacterial solutions were mixed in a ratio of 2:3, and the syrup solution containing isomaltulose was added to a final concentration of 10% to prepare fermented milk products (the initial viable count of YIT 10001: 5.76×10 8 cfu / ml).
[0068] Among the fermented milk products, YIT 10001 exhibited a survival rate of 30% or more after being stored with stirring at 10° C. for 2 weeks in the same manner as in Example 1. The taste is excellent, too. ...
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