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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

Inactive Publication Date: 2005-03-02
YAKULT HONSHA KK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a result, it is extremely difficult to obtain bacterial strains with superior survival rates compared to known bacteria

Method used

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  • Bacterium of the genus bifidobacterium and fermented foods using the same
  • Bacterium of the genus bifidobacterium and fermented foods using the same

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The present invention provides a bacterium belonging to the genus Bifidobacterium, which can exhibit a high viability in the storage under agitation and can produce a fermented food containing a large number of viable bacterial count. The present invention further provides a fermented food, which contains the bacterium belonging to the genus Bifidobacterium and exhibits various physiological effects such as inhibitory action against harmful intestinal bacteria and intestinal function controlling effects. The present invention further provides a bacterium belonging to the genus Bifidobacteriumhaving a rate of viability of 30% or more, when the bacterium is stored in the aerobic condition under agitation at 10 DEG C for 14 days after culturing in a medium containing milk as a main ingredient until obtaining a viable count of 1 x 10<8> cfu / ml or more, and fermented food using the same.

Description

technical field [0001] The present invention relates to bacteria belonging to the genus Bifidobacterium, which has a high survival rate even after agitation storage, and a fermented food comprising the bacteria. Background technique [0002] Bacteria belonging to the genus Bifidobacterium are obligate anaerobic microorganisms and survive poorly in the presence of oxygen. In fermented products, proliferation during production and survival during storage are difficult to control. In order to obtain a physiological effect of bacteria belonging to the genus Bifidobacterium (intestinal function control effect or similar other effects), the bacteria must reach the intestine in as much viable form as possible. It is considered that an important factor in the production of such fermented foods is to increase the survival rate of bacteria in fermented foods and the rate of bacteria reaching the intestine after a meal. [0003] The recent improvement of bacterial strains by various ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
CPCA23Y2300/29A23C9/1234C12R1/01C12R2001/01C12N1/205A23V2400/519C12N1/20
Inventor 世良田雅纪辻浩和园池耕一郎
Owner YAKULT HONSHA KK
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