JP5393463B2 - ビフィズス菌の増殖及び生存を改善するアラビアガムの使用 - Google Patents
ビフィズス菌の増殖及び生存を改善するアラビアガムの使用 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
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- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
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- 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
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- 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
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Description
乳酸桿菌、例えば、Lactobacillus acidophilus、Lactobacillus casei、Lactobacillus reteri、Lactobacillus helveticus及びLactobacillus plantarum等、
適宜、他の種の乳酸桿菌と組み合わせてもよい、ヨーグルト発酵体、すなわち、Streptococcus thermophilus及びLactobacillus delbrueckii subsp. bulgaricus、
概して、ロイコノストック属、ラクトコッカス属及び酢酸菌属の細菌、並びにクルイベロミセス属及びサッカロミセス属の酵母と組み合わせられる、Lactobacillus Kefiriを含有する、ケフィア発酵体、
特にチーズの製造に使用する中温菌、例えば、Lactococcus cremoris、Lactococcus lactis、Lactococcus diacetylactis及びロイコノストック属
を挙げることができる。
実験プロトコル
実験法に選択した処方は、粉乳の再構成によって得られるタンパク質含量4.4%及び脂肪含量3.5%の乳である。通常、ビフィズス菌の個体数が少ない処方である。
55℃への予備加熱、
95℃で6分間の殺菌
40℃への予備冷却、4℃への冷却
に従って加熱処理した。
接種の準備:
接種40分前、乳を38℃に温度調整する。
Streptococcus thermophilus+Lactobacillus delbrueckii ssp. Bulgaricus+Bifidobacterium animalis ssp lactis(CNCM:I−2494)(量は、Streptococcus thermophilusが5×106CFU/ml、Lactobacillus bulgaricusが5×106CFU/ml、Bifidobacterium animalisが1×107CFU/ml)。
カード形成、スムージング、充填:
pH=4.8で、500μmのメッシュを有するフィルタを用いて、発酵乳をスムージングし、20℃に冷却する(6リットル/時間)。次いで、125mlの容器に充填した後、一晩冷却トンネル(4℃)に入れる。翌朝、容器を10℃に移し、D28まで微生物学的モニタリングを行う。計数は、Grand他, 2003に記載のジクロキサシリン法に従って、3連(1回の試験当たり3回の測定)で行う。
結果
D1、D14及びD28のBifidobacterium animalisの個体数を示す表1、D14及びD28での生存の割合をまとめる表2、並びに時間に応じたビフィズス菌の生存の変化を示す図6により、結果を示す。
実施例2:乳製品中のビフィズス菌の増殖及び生存に対する、アカシアガム及びシステインの組合せの効果
実験プロトコル
上記実施例1で説明したように、飲むヨーグルト(タンパク質2.8%)を粉乳の再構成によって製造し、0.8(重量)%のアカシアガムを補充する。このタイプの製品を試験に選択するのは、貯蔵時のビフィズス菌の個体数を維持する点で最大の問題を投げかける製品であるためである。アカシアガムを補充した再構成乳を、上記実施例1で説明したように加熱処理し、均質化する(150bar〜200bar)。
結果
時間に応じたビフィズス菌個体数のモニタリングを示す下記表3及び図7により、結果を示す。
Claims (12)
- 1つ又は複数のビフィドバクテリウム・アニマリス(Bifidobacterium animalis)の株を含有する発酵生鮮食品の保存中に当該ビフィズス菌の生存率を増加させる方法であって、充填終了前に、アラビアガムを前記食品に添加することを含むことを特徴とし、前記食品中でのアラビアガムの最終濃度が0.1重量%〜3重量%である、方法。
- 前記食品が、ビフィズス菌以外の1つ又は複数の乳酸菌の株をさらに含有することを特徴とする、請求項1に記載の方法。
- 充填終了前に、少なくとも1つの含硫アミノ酸を前記食品に添加することをさらに含むことを特徴とする、請求項1又は2に記載の方法。
- 前記含硫アミノ酸がシステインであることを特徴とする、請求項3に記載の方法。
- 前記アラビアガムを、前記食品中での最終濃度が0.2重量%〜1重量%となるように添加することを特徴とする、請求項1〜4のいずれか一項に記載の方法。
- 前記含硫アミノ酸(複数可)を、最終濃度が5mg/l〜50mg/lとなるように添加することを特徴とする、請求項3〜5のいずれか一項に記載の方法。
- 必要に応じて前記ビフィズス菌以外の少なくとも1つの乳酸菌の株と組み合わせた前記1つ又は複数のビフィドバクテリウム・アニマリス株を含む発酵体による適切な食品基質の発酵工程を含み、且つ該発酵工程の前に、前記ビフィドバクテリウム・アニマリスの増殖を刺激するために、前記アラビアガムの合計量の少なくとも一部、及び必要に応じて含硫アミノ酸の合計量の少なくとも一部の添加を実施することを特徴とする、請求項1〜6のいずれか一項に記載の方法。
- 前記ビフィズス菌以外の前記乳酸菌が、1つ又は複数のストレプトコッカス・サーモフィルス(Streptococcus thermophilus)株及び1つ又は複数のラクトバチルス・デルブリッキー・サブスピーシーズ・ブルガリカス(Lactobacillus delbrueckii subsp. bulgaricus)株を含むことを特徴とする、請求項1〜7のいずれか一項に記載の方法。
- 請求項1〜8のいずれか一項に記載の方法によって得ることができる、発酵食品。
- 発酵乳製品であることを特徴とする、請求項9に記載の発酵食品。
- 発酵植物基質系の製品であることを特徴とする、請求項9に記載の発酵食品。
- 脂肪系フィリングであることを特徴とする、請求項9に記載の発酵食品。
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FR0608613A FR2906442B1 (fr) | 2006-10-02 | 2006-10-02 | Utilisation de la gomme arabique pour ameliorer la croissance et la survie des bifidobacteries. |
FR0608613 | 2006-10-02 | ||
PCT/FR2007/001598 WO2008040872A2 (fr) | 2006-10-02 | 2007-10-01 | Utilisation de la gomme arabique pour ameliorer la croissance et la survie des bifidobacteries. |
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JP (1) | JP5393463B2 (ja) |
KR (1) | KR101440490B1 (ja) |
CN (1) | CN101583282B (ja) |
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FR (1) | FR2906442B1 (ja) |
MX (1) | MX2009003553A (ja) |
PL (1) | PL2079316T3 (ja) |
RU (1) | RU2451067C2 (ja) |
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FR2910241B1 (fr) * | 2006-12-20 | 2011-06-17 | Gervais Danone Sa | Produits fermentes a base de fibres alimentaires et leurs procedes de preparation |
CA2699918C (en) * | 2007-09-21 | 2015-11-10 | Kerry Group Services International Limited | A probiotic composition |
US8628763B2 (en) * | 2008-08-29 | 2014-01-14 | Chr-Hansen A/S | Of growth of Bifidobacteria in fermented milk products |
EP2505084B1 (en) * | 2011-03-31 | 2013-11-13 | Compagnie Gervais Danone | Shelf-stable food products and methods of making same |
JP5829483B2 (ja) * | 2011-10-27 | 2015-12-09 | 株式会社ヤクルト本社 | ビフィズス菌発酵乳の製造方法 |
JP7131913B2 (ja) * | 2018-01-05 | 2022-09-06 | 株式会社明治 | 発酵乳及び乳酸菌スターターの製造方法 |
CN109609430B (zh) * | 2018-12-07 | 2021-06-04 | 吉林省浦生泰生物技术有限责任公司 | 一种基于中药添加剂促进益生菌生长的谷物培养基 |
JP2021059508A (ja) * | 2019-10-04 | 2021-04-15 | 株式会社アカシアの樹 | 腸内環境改善剤 |
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JPH02308754A (ja) * | 1989-05-24 | 1990-12-21 | Yakult Honsha Co Ltd | 乳発酵食品の製造法 |
JPH03172171A (ja) * | 1989-11-30 | 1991-07-25 | Nippon Oil & Fats Co Ltd | 微生物の培養法 |
IT1270216B (it) * | 1994-06-14 | 1997-04-29 | Recordati Chem Pharm | Metodo di stabilizzazione di composti biologicamente attivi mediante microgranuli ricoperti sospendibili in fluidi alimentari |
AUPO824397A0 (en) * | 1997-07-25 | 1997-08-21 | Arnott's Biscuits Limited | Improved food products |
US6093425A (en) * | 1997-11-21 | 2000-07-25 | Princeton Nutrition, L.L.C. | Complete nutritional milk compositions and products |
RU2164801C1 (ru) * | 1999-12-06 | 2001-04-10 | Дочернее государственное унитарное экспериментально-производственное предприятие "Вектор-Биальгам" | Препарат-пробиотик в сухой иммобилизованной форме |
JP2002017254A (ja) * | 2000-07-10 | 2002-01-22 | Yakult Honsha Co Ltd | 耐光性発酵乳、耐光性発酵乳製品およびその製造方法 |
FR2815823B1 (fr) * | 2000-10-31 | 2005-04-22 | Colloides Naturels Internat | Methode et preparation de type fibre alimentaire soluble bifidogene pour la mise en oeuvre de ladite methode |
AU2002351606A1 (en) * | 2001-12-20 | 2003-07-09 | Institut National De La Recherche Scientifque | Malleable protein matrix and uses thereof |
JP2003250528A (ja) * | 2002-03-06 | 2003-09-09 | Yakult Honsha Co Ltd | ビフィドバクテリウム属細菌の生残性改善剤、増殖促進剤、又は、同細菌含有醗酵物の製造方法 |
US7998519B2 (en) * | 2003-02-19 | 2011-08-16 | Franklin Foods, Inc. | Yogurt-cheese products, and methods of making the same |
RU2262530C2 (ru) * | 2003-09-02 | 2005-10-20 | Общество с ограниченной ответственностью "Артлайф" | Способ изготовления сухого препарата на основе бифидо- и/или лактобактерий и препарат, изготовленный этим способом |
FR2888469B1 (fr) | 2005-07-13 | 2007-09-21 | Gervais Danone Sa | Produits alimentaires fermentes contenant des souches probiotiques, et leur procede de preparation |
JP2007306896A (ja) * | 2006-05-22 | 2007-11-29 | Ina Food Ind Co Ltd | 微生物増殖促進剤及び発酵処理促進剤 |
FR2903574B1 (fr) | 2006-07-13 | 2008-09-05 | Gervais Danone Sa | Granules de cysteine et leurs utilisations a titre d'activateurs de croissance de bifidobacterium animalis lactis. |
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BRPI0719796A2 (pt) | 2014-04-22 |
WO2008040872A3 (fr) | 2008-05-22 |
RU2009116469A (ru) | 2010-11-10 |
BRPI0719796B1 (pt) | 2016-10-18 |
JP2010505390A (ja) | 2010-02-25 |
PL2079316T3 (pl) | 2015-04-30 |
CA2664895C (fr) | 2016-11-08 |
WO2008040872A2 (fr) | 2008-04-10 |
ZA200902181B (en) | 2010-05-26 |
CN101583282A (zh) | 2009-11-18 |
FR2906442B1 (fr) | 2010-12-17 |
EP2079316B1 (fr) | 2014-11-05 |
RU2451067C2 (ru) | 2012-05-20 |
US20100272854A1 (en) | 2010-10-28 |
KR20090079918A (ko) | 2009-07-22 |
CN101583282B (zh) | 2012-06-27 |
KR101440490B1 (ko) | 2014-09-18 |
US8945641B2 (en) | 2015-02-03 |
MX2009003553A (es) | 2009-05-21 |
FR2906442A1 (fr) | 2008-04-04 |
CA2664895A1 (fr) | 2008-04-10 |
ES2529589T3 (es) | 2015-02-23 |
EP2079316A2 (fr) | 2009-07-22 |
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