JPH10155466A - Lactobacillus beverage, feed containing lactobacillus, and production of them - Google Patents
Lactobacillus beverage, feed containing lactobacillus, and production of themInfo
- Publication number
- JPH10155466A JPH10155466A JP8321598A JP32159896A JPH10155466A JP H10155466 A JPH10155466 A JP H10155466A JP 8321598 A JP8321598 A JP 8321598A JP 32159896 A JP32159896 A JP 32159896A JP H10155466 A JPH10155466 A JP H10155466A
- Authority
- JP
- Japan
- Prior art keywords
- lactic acid
- acid bacteria
- lactobacillus
- mugwort
- beans
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Non-Alcoholic Beverages (AREA)
- Fodder In General (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、マメ類、穀類およ
びイモ類などの利用残渣に、ヨモギ粉末、乳酸菌および
酵母などを添加し、発酵させて得られた乳酸菌飲料およ
び乳酸菌含有飼料並びにそれらの製造方法に関する。TECHNICAL FIELD The present invention relates to a lactic acid bacteria beverage and a lactic acid bacteria-containing feed obtained by adding fermented mugwort powder, lactic acid bacteria, yeast and the like to utilization residues such as legumes, cereals and potatoes, and fermenting the beverages. It relates to a manufacturing method.
【０００２】[0002]
【従来の技術】従来、乳酸菌は牛および山羊などの乳汁
を培地として増殖したものを、ゲル状のヨーグルトまた
は液状の乳酸菌飲料として飲用されてきた。また、日本
古来の漬物のある種のものには、乳酸菌が多量に含まれ
ており、この漬物より無意識のうちに乳酸菌が摂取され
てきた。2. Description of the Related Art Hitherto, lactic acid bacteria grown from milk such as cows and goats as a medium have been drunk as gel yogurt or liquid lactic acid bacteria drinks. In addition, certain types of pickles from ancient Japan contain a large amount of lactic acid bacteria, and lactic acid bacteria have been ingested unconsciously from these pickles.
【０００３】[0003]
【発明が解決しようとする課題】従来用いられてきたゲ
ル状のヨーグルトまたは液状の乳酸菌飲料では、含有さ
れる乳酸菌の量が少なく一定量の乳酸菌を摂取するには
大量に飲料する必要がある。一方、日本古来からの漬物
のなかには、乳酸菌の含有量が多いものがあることが知
られていたが、乳酸菌を摂取するという観点から検討さ
れたことはなかった。したがって、これらの乳酸菌を飲
料用に適した状態にする技術の確立が求められていた。The conventionally used gel-like yogurt or liquid lactic acid bacterium drink contains a small amount of lactic acid bacteria and requires a large amount of drink to ingest a certain amount of lactic acid bacteria. On the other hand, it has been known that some pickles from ancient Japan have a high content of lactic acid bacteria, but have not been studied from the viewpoint of ingesting lactic acid bacteria. Therefore, there has been a demand for establishment of a technique for making these lactic acid bacteria suitable for beverages.
【０００４】[0004]
【課題を解決するための手段】本発明者は、上記の課題
を解決するために検討を行った結果、本発明を完成する
に至った。すなわち、本発明の乳酸菌飲料は、マメ類、
穀類およびイモ類から選ばれた１種または２種以上の利
用残渣に、ヨモギ粉末、乳酸菌および酵母を添加して発
酵させた種母を水に懸濁させ、食塩およびヨモギエキス
を添加し、攪拌した後、静置して得られた上澄液からな
る乳酸菌飲料であり、上記利用残渣にパン粉を加えても
よく、また、マメ類の利用残渣としておからを使うこと
ができる乳酸菌飲料である。Means for Solving the Problems The present inventor has studied to solve the above-mentioned problems, and as a result, has completed the present invention. That is, the lactic acid bacteria beverage of the present invention, beans,
A mugwort powder, a lactic acid bacterium and yeast are added to one or two or more kinds of used residues selected from cereals and potatoes, and a fermented seed mother is suspended in water, and salt and mugwort extract are added thereto, followed by stirring. After that, it is a lactic acid bacteria drink consisting of a supernatant liquid obtained by standing and may be added bread crumbs to the above-mentioned use residue, and is a lactic acid bacteria drink that can use okara as a use residue of beans. .
【０００５】本発明の第２は、上記により得られた乳酸
菌飲料を、動物用飼料に混合してなる乳酸菌含有飼料で
ある。[0005] A second aspect of the present invention is a lactic acid bacteria-containing feed obtained by mixing the lactic acid bacteria drink obtained as described above with an animal feed.
【０００６】本発明の第３は、マメ類、穀類およびイモ
類から選ばれた１種または２種以上の利用残渣に、ヨモ
ギ粉末、乳酸菌および酵母を添加して低温発酵させた種
母を水に懸濁させ、食塩およびヨモギエキスを添加し、
攪拌した後、静置して上澄液を得る乳酸菌飲料の製造方
法であって、上記利用残渣にパン粉を加えることのでき
る乳酸菌飲料の製造方法である。A third aspect of the present invention is to add a mugwort powder, a lactic acid bacterium and a yeast to one or more kinds of utilization residues selected from beans, cereals and potatoes and ferment the seeds at a low temperature. And add salt and mugwort extract,
This is a method for producing a lactic acid bacteria beverage in which a supernatant is obtained after stirring and then left standing, wherein a bread crumb can be added to the used residue.
【０００７】[0007]
【発明の実施の形態】本発明でいうマメ類とは、食用に
供することができるマメ科植物の種子をいい、大豆、小
豆、ササゲ、エンドウ、ソラ豆、インゲン豆などをい
い、その利用残渣としては、豆腐の残渣であるおから、
製餡の滓である小豆の皮、搾油の粕である大豆粕などを
例示することができる。おからとか製餡の滓は水分も多
く、腐りやすく、その利用方法が限定されているが、本
発明の目的を達するためには十分に使用可能である。BEST MODE FOR CARRYING OUT THE INVENTION The term "legumes" as used in the present invention means edible legume seeds, such as soybeans, red beans, cowpea, peas, soybeans, kidney beans, etc. Okara, which is a residue of tofu,
Examples include red bean husks as bean-making scum and soybean flakes as squeezed oil scum. Okara or bean paste is highly moist and easily rotten, and its use is limited. However, it can be used sufficiently to achieve the object of the present invention.
【０００８】本発明でいう穀類とは、米、小麦、大麦、
燕麦などのことをいい、その利用残渣としては、米糠、
小麦ふすまあるいはビール粕といわれるビール製造過程
で生じる糖化液の残渣などを例示することができる。さ
らに、イモ類とは、サツマイモ、ジャガイモ、サトイモ
などが例としてあげられ、その利用残渣として、デンプ
ンを取得したのちの残渣などがある。[0008] The cereals in the present invention include rice, wheat, barley,
It refers to oats and the like, and its use residue is rice bran,
Wheat bran or a residue of a saccharified solution generated in a beer production process called beer lees can be exemplified. Further, examples of the potatoes include sweet potato, potato, taro, and the like, and the use residue thereof includes a residue obtained after obtaining starch.
【０００９】本発明に用いるヨモギは、キク科ヨモギ属
の植物であればいずれの植物であってもよく、ヨモギ、
モウコヨモギ、ヤマヨモギ、オオヨモギ、ハマヨモギ、
カズザキヨモギ、ニガヨモギ、カワラヨモギ、シナヨモ
ギ、オトコヨモギ、ミブヨモギなどを例示することがで
きる。ヨモギ粉末は、これらのヨモギの乾燥した葉を粉
末にしたものをいう。また、ヨモギエキスは、これらの
ヨモギの乾燥した葉を、マメ類の利用残渣にパン粉およ
び食塩を加え、さらに乳酸菌および酵母を添加して４〜
１０℃の低温で、２〜３週間熟成させた混合物を水に懸
濁させ、静置して得られた上澄液により抽出して得られ
たエキス、または本発明の乳酸菌飲料により抽出して得
られたエキスをいう。The mugwort used in the present invention may be any plant as long as it is a plant of the genus Artemisia of the family Asteraceae.
Sagebrush, sagebrush, sagebrush, sagebrush,
Examples include Kazzaki mugwort, bitter mugwort, kawamugi mugwort, cinna mugwort, artemisia mugwort, mibug mugwort and the like. The mugwort powder refers to a powder of dried leaves of these mugworts. The mugwort extract is obtained by adding the dried leaves of these mugworts to the residual residue of beans by adding breadcrumbs and salt, and further adding lactic acid bacteria and yeast.
At a low temperature of 10 ° C., the mixture aged for 2 to 3 weeks is suspended in water, extracted with the supernatant obtained by standing, or extracted with the lactic acid bacteria beverage of the present invention. Refers to the obtained extract.
【００１０】本発明に用いられる乳酸菌は、ラクトバシ
ルス（Lactobacillus ）属、ペジオコッカス（Pediococ
cus ）属、ロイコノストック（Leuconostoc ）属、ビフ
ィドバクテリウム（Bifidobacterium ）属などの微生物
をいい、ラクトバシルス属としては、ラクトバシルス
カゼイ（L. casei）、ラクトバシルス プランタルム
（L. plantarum）、ラクトバシルス ブレビス（L. bre
vis ）、ラクトバシルスアラビノサス（L. arabinosus
）などを例示することができるが、本発明を実施する
には、ラクトバシルス ブレビス サブスペーシス コ
アグランス（L. brevis sub. coagulannce）が好まし
い。また、ペジオコッカス属としては、ペジオコッカス
ハロフィルス（P. halophilus ）、ペジオコッカス
ペントサシウス（P. pentosaceus）などを、ロイコノス
トック属としては、ロイコノストックメセンテロイデス
（Leu. mesenteroides）などを、ビフィドバクテリウム
属としては、ビフィドバクテリウム ビフィダス（B. b
ifidus）などを例示することができる。[0010] The lactic acid bacteria used in the present invention include Lactobacillus genus and Pediococcus.
genus, genus Leuconostoc, Bifidobacterium and the like, and Lactobacillus includes Lactobacillus.
Casei (L. casei), Lactobacillus plantarum (L. plantarum), Lactobacillus brevis (L. bre)
vis), Lactobacillus arabinosus (L. arabinosus)
) Can be exemplified, but in order to carry out the present invention, Lactobacillus brevis subspace coagulance (L. brevis sub. Coagulannce) is preferable. The genus Pediococcus includes Pediococcus halophilus (P. halophilus) and Pediococcus.
Pentosaceus (P. pentosaceus), Leuconostoc genus, Leuconostoc mesenteroides (Leu. Mesenteroides), etc., and Bifidobacterium genus, Bifidobacterium bifidus (B. b)
ifidus).
【００１１】本発明に用いられる酵母は、サッカロマイ
セス（Saccharomyces ）属、キャンディダ（Candida ）
属、トルロプシス（Torulopsis）属、ピキア（Pichia）
属、ジゴサッカロマイセス（Zygosaccharomyces ）属な
どの真菌類をいい、サッカロマイセス セルビシエ（S.
cerevisiae ）、キャンディダ クルゼイ（C. kuruse
i）、トルロプシス ベルサチリス（T. versatilis
）、ピキア メンブレナファシエンス（P. membranaef
aciens ）、ジゴサッカロマイセス ルクシイ（Z. roux
ii ）などを例示することができる。The yeast used in the present invention is of the genus Saccharomyces, Candida.
Genus, Torulopsis, Pichia
A fungus such as the genus Zygosaccharomyces and the like, and Saccharomyces cerevisiae (S.
cerevisiae), Candida kuruse (C. kuruse)
i), Torulopsis versatilis (T. versatilis)
), Pikia Membranaef
aciens), Digossaccharomyces luxii (Z. roux)
ii) and the like.
【００１２】[0012]
【実施例】本発明の概要について説明する。先ず、マメ
類、穀類およびイモ類などの利用残渣の水分が５０〜７
０％になるように調整する。このとき、該利用残渣がお
から、製餡滓など水分が多い場合には、パン粉を加える
ことにより水分を調整することができる。一方、大豆粕
などの油粕では水分が少ないので、水を加えて水分を調
整する。このように水分の調整された上記利用残渣に、
ヨモギ粉末、乳酸菌および酵母を添加し、攪拌機で３０
〜４０分よくかき混ぜ、パン粉による特有の粘りがでた
ものを袋に入れて、４〜１０℃の低温で２〜３週間嫌気
発酵させ乳酸菌が増殖したものが種母である。この種母
を水に懸濁させ、食塩およびヨモギエキスを添加し、よ
く攪拌しながら７０℃に加温し、乳酸菌以外の雑菌を殺
菌した後、放冷し、乳酸菌を増殖させる。この液を静置
して得られた上澄液が乳酸菌飲料である。DESCRIPTION OF THE PREFERRED EMBODIMENTS The outline of the present invention will be described. First, the water content of utilization residues such as beans, cereals and potatoes is 50-7.
Adjust so that it becomes 0%. At this time, when the used residue has a large amount of water such as okara and bean paste, the water content can be adjusted by adding bread crumbs. On the other hand, oil lees such as soybean lees have little water, so water is added to adjust the water. In the above-mentioned utilization residue whose moisture has been adjusted in this way,
Add mugwort powder, lactic acid bacteria and yeast, and stir 30
Stir well for ４０40 minutes, put in a bag what has peculiar stickiness due to bread crumbs, anaerobic fermentation at a low temperature of 4 to 10 ° C. for 2 to 3 weeks, and lactic acid bacteria multiply is the seed mother. This seed mother is suspended in water, salt and mugwort extract are added, and the mixture is heated to 70 ° C. with good stirring to sterilize various bacteria other than lactic acid bacteria, and then allowed to cool to grow lactic acid bacteria. The supernatant obtained by allowing this solution to stand is the lactic acid bacteria beverage.
【００１３】本発明における乳酸菌含有飼料は、上記乳
酸菌飲料を動物用飼料に混合することにより、製造する
ことができる。ここで用いる動物用飼料はその形態を問
わず粉体、粒体、液体のいずれも使用することができ
る。また、その混合方法は特に限定されるものではな
く、通常の混合機を使用することができる。特に粉体ま
たは粒体の場合には、本発明者が先に特許を取得した
「堆肥製造方法及び装置」（特公平７−４２１８５）に
記載の混合装置が液体と、粉体または粒体と、を効率よ
く混合攪拌することができる。The lactic acid bacteria-containing feed according to the present invention can be produced by mixing the lactic acid bacteria drink with animal feed. The animal feed used here may be any of powder, granules and liquid regardless of its form. The mixing method is not particularly limited, and a normal mixer can be used. In particular, in the case of powder or granules, the mixing apparatus described in “Method and Apparatus for Compost Production” (JP-B-7-42185), which the present inventor has previously obtained a patent for, can be used to mix liquid, powder or granules. Can be efficiently mixed and stirred.
【００１４】さらに、本発明の詳細を、実施例により説
明するが、本発明の趣旨はこれに限定されるものではな
い。 （実施例１）おから５kgにパン粉２００ｇおよび乾燥し
たヨモギ粉末３００ｇを加え、これに乳酸菌（株式会社
ビオック製乳酸菌、ペジオコッカス ハロフィルス（P.
halophilus ））を１％含有させた水１００ｍｌを添加
し、よく混捏した後、２０℃で１カ月間保存して種母と
した。水２０Ｌに上記種母２００ｇ、別に調製したヨモ
ギエキス２００ｇ、食塩５ｇおよびクエン酸４ｇを添加
し、よく攪拌しながら７０℃に加温した。液温が７０℃
に達した後、攪拌を停止し、放冷し、２４時間後に上澄
液を採取して乳酸菌飲料を得た。この乳酸菌飲料中の乳
酸菌含有量を表１に示した。なお、使用したヨモギエキ
スは、おから１００g にパン粉１５g および食塩１０g
を加えて混合し、さらに上述の乳酸菌３g を添加して１
０℃にて、２週間熟成させたのち水５０Ｌに懸濁させ、
静置して得られた上澄液１Ｌに、乾燥したニガヨモギの
葉３０g を添加し、１０℃にて５日間熟成して得られた
上澄液である。Further, the details of the present invention will be described with reference to examples, but the gist of the present invention is not limited thereto. (Example 1) To 5 kg of okara, 200 g of bread crumb and 300 g of dried mugwort powder were added, and lactic acid bacteria (Lactic acid bacteria manufactured by Bioc, Pediococcus halophilus (P.
100 ml of water containing 1% halophilus)), kneaded well, and stored at 20 ° C. for 1 month to obtain a seed. To 20 L of water, 200 g of the above-mentioned seed mother, 200 g of a separately prepared mugwort extract, 5 g of common salt and 4 g of citric acid were added, and the mixture was heated to 70 ° C. with good stirring. Liquid temperature is 70 ℃
, The stirring was stopped and the mixture was allowed to cool. After 24 hours, the supernatant was collected to obtain a lactic acid bacteria beverage. Table 1 shows the lactic acid bacteria content in the lactic acid bacteria beverage. The mugwort extract used was 100 g of okara and 15 g of bread crumbs and 10 g of salt.
And add 3 g of the above-mentioned lactic acid bacterium to add 1
After aging for 2 weeks at 0 ° C., it was suspended in 50 L of water,
To 1 L of the supernatant obtained by standing, 30 g of dried wormwood leaves are added, and the resulting mixture is aged at 10 ° C. for 5 days.
【００１５】[0015]
【表１】 [Table 1]
【００１６】（実施例２）全農製養豚用配合飼料ミルキ
ーすこやか１０ｋｇに水２．５Ｌを添加し、よく攪拌し
て配合飼料の水分を調整したのち、実施例１で得られた
乳酸菌飲料２０ｍｌを噴霧し、さらによく攪拌したのち
乳酸菌含有養豚用配合飼料を得た。このときの、飼料１
ｇ中（有姿）の乳酸菌数は２．４×１０4 であった。Example 2 2.5 kg of water was added to 10 kg of milky healthy mixture for swine farming, and water was adjusted with sufficient stirring to adjust the water content of the lactic acid bacteria beverage obtained in Example 1 to 20 ml. After spraying and further stirring well, a lactic acid bacteria-containing compound feed for swine raising was obtained. Feed 1 at this time
The number of lactic acid bacteria in g (as is) was 2.4 × 10 4 .
【００１７】[0017]
【発明の効果】本発明のマメ類、穀類およびイモ類など
の利用残渣にヨモギ粉末、乳酸菌および酵母を添加して
発酵させた種母を水に懸濁させ、食塩およびヨモギエキ
スを添加し、静置した後、得られた乳酸菌飲料は、従来
用いられてきたゲル状のヨーグルトまたは液状の乳酸菌
飲料よりも多量に乳酸菌を含有しており、乳酸菌を摂取
するという観点からみると、日本古来からの漬物のなか
の乳酸菌を飲料用に適した状態にしたものである。ま
た、本発明は上記乳酸菌飲料を動物用飼料に混合するこ
とにより、動物の整腸作用に適した飼料を提供するもの
である。さらには、これらの乳酸菌飲料および乳酸菌含
有飼料を提供するための製造方法である。上記乳酸菌飲
料および乳酸菌含有飼料の主原料には、マメ類、穀類お
よびイモ類などの利用残渣を使用することができるの
で、食品工業における産業廃棄物の処理の面からも、本
発明は非常に有用である。According to the present invention, mugwort powder, lactic acid bacteria and yeast are added to the residues of use such as beans, cereals and potatoes of the present invention, and the fermented seed is suspended in water, and salt and mugwort extract are added. After standing, the obtained lactic acid bacteria drink contains lactic acid bacteria in a larger amount than conventionally used gelled yogurt or liquid lactic acid bacteria drink, and from the viewpoint of ingesting lactic acid bacteria, Lactic acid bacterium in the pickles is made suitable for drinking. The present invention also provides a feed suitable for animal intestinal regulation by mixing the above lactic acid bacteria drink with animal feed. Furthermore, it is a production method for providing these lactic acid bacteria beverages and lactic acid bacteria-containing feed. As the main raw material of the lactic acid bacteria drink and the lactic acid bacteria-containing feed, usable residues such as beans, cereals, and potatoes can be used, and therefore, the present invention is very useful from the viewpoint of treating industrial waste in the food industry. Useful.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 ＦＩ Ａ２３Ｋ 1/16 ３０４ Ａ２３Ｋ 1/16 ３０４Ｃ ──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. 6 Identification code FI A23K 1/16 304 A23K 1/16 304C
Claims (6)
種または２種以上の利用残渣に、ヨモギ粉末、乳酸菌お
よび酵母を添加して発酵させた種母を水に懸濁させ、食
塩およびヨモギエキスを添加し、攪拌した後、静置して
得られた上澄液からなる乳酸菌飲料。(1) one selected from beans, cereals and potatoes;
A seed or two or more kinds of utilization residues are obtained by adding mugwort powder, lactic acid bacteria and yeast, suspending fermented seed in water, adding salt and mugwort extract, stirring, and then allowing to stand. Lactic acid bacteria drink consisting of the supernatant.
種または２種以上の利用残渣にパン粉を加えた混合物
に、ヨモギ粉末、乳酸菌および酵母を添加して発酵させ
た種母を水に懸濁させ、食塩およびヨモギエキスを添加
し、攪拌した後、静置して得られた上澄液からなる乳酸
菌飲料。2. One selected from beans, cereals and potatoes.
A seed or a mixture of breadcrumbs added to two or more utilization residues, a mugwort powder, a lactic acid bacterium and yeast are added, and a fermented seed mother is suspended in water, salt and a mugwort extract are added, and the mixture is stirred. A lactic acid bacterium beverage comprising a supernatant obtained by standing.
または２記載の乳酸菌飲料。3. The method according to claim 1, wherein the used residue of beans is okara.
Or the lactic acid bacteria beverage according to 2.
酸菌飲料を、動物用飼料に混合してなる乳酸菌含有飼
料。4. A lactic acid bacteria-containing feed obtained by mixing the lactic acid bacteria drink according to any one of claims 1 to 3 with an animal feed.
種または２種以上の利用残渣に、ヨモギ粉末、乳酸菌お
よび酵母を添加して低温発酵させた種母を水に懸濁さ
せ、食塩およびヨモギエキスを添加し、攪拌した後、静
置して上澄液を得る乳酸菌飲料の製造方法。5. One selected from beans, cereals and potatoes.
A seed or two or more kinds of used residues are added with mugwort powder, lactic acid bacteria and yeast, and a low temperature fermented seed mother is suspended in water, salt and mugwort extract are added, and the mixture is agitated and left standing. A method for producing a lactic acid bacteria beverage to obtain a clear solution.
種または２種以上の利用残渣にパン粉を加えた混合物
に、ヨモギ粉末、乳酸菌および酵母を添加して低温発酵
させた種母を水に懸濁させ、食塩およびヨモギエキスを
添加し、攪拌した後、静置して上澄液を得る乳酸菌飲料
の製造方法。6. One selected from beans, cereals and potatoes.
After adding seeds of mugwort, lactic acid bacteria and yeast to a seed or a mixture of two or more kinds of used residues and bread crumbs, a seed mother that has been fermented at low temperature is suspended in water, salt and mugwort extract are added, and then stirred. , A method for producing a lactic acid bacteria beverage which is allowed to stand to obtain a supernatant.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8321598A JPH10155466A (en) | 1996-12-02 | 1996-12-02 | Lactobacillus beverage, feed containing lactobacillus, and production of them |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8321598A JPH10155466A (en) | 1996-12-02 | 1996-12-02 | Lactobacillus beverage, feed containing lactobacillus, and production of them |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH10155466A true JPH10155466A (en) | 1998-06-16 |
Family
ID=18134334
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8321598A Pending JPH10155466A (en) | 1996-12-02 | 1996-12-02 | Lactobacillus beverage, feed containing lactobacillus, and production of them |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH10155466A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008148630A (en) * | 2006-12-18 | 2008-07-03 | Asahi Breweries Ltd | Livestock feed containing lactobacillus |
| WO2009047881A1 (en) * | 2007-10-12 | 2009-04-16 | Co., Ltd. Kraft | Agent for increasing body weight, animal feed for increasing body weight and health food for increasing body weight |
| JP2013536143A (en) * | 2010-07-05 | 2013-09-19 | キム，チョンギュン | Organic fermentation composition and method for producing the same |
| KR20170005931A (en) * | 2015-07-06 | 2017-01-17 | 농업회사법인 천삼다초(주) | Method for Preparing of Fermented Drinks and Fermented Drinks Prepared by the Method |
| KR20190137202A (en) * | 2018-05-31 | 2019-12-11 | (주)진바이오텍 | Oat fermentation for companion animal |
-
1996
- 1996-12-02 JP JP8321598A patent/JPH10155466A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008148630A (en) * | 2006-12-18 | 2008-07-03 | Asahi Breweries Ltd | Livestock feed containing lactobacillus |
| WO2009047881A1 (en) * | 2007-10-12 | 2009-04-16 | Co., Ltd. Kraft | Agent for increasing body weight, animal feed for increasing body weight and health food for increasing body weight |
| JP2010057505A (en) * | 2007-10-12 | 2010-03-18 | Craft:Kk | Agent for promoting intestinal villi growth and increasing body weight of cultured fish, and feed for increasing body weight of cultured fish |
| JP4466969B2 (en) * | 2007-10-12 | 2010-05-26 | 株式会社クラフト | Chicken feed additive thickener and chicken feed supplement |
| JPWO2009047881A1 (en) * | 2007-10-12 | 2011-02-17 | 株式会社クラフト | Chicken feed additive thickener and chicken feed supplement |
| JP2013536143A (en) * | 2010-07-05 | 2013-09-19 | キム，チョンギュン | Organic fermentation composition and method for producing the same |
| KR20170005931A (en) * | 2015-07-06 | 2017-01-17 | 농업회사법인 천삼다초(주) | Method for Preparing of Fermented Drinks and Fermented Drinks Prepared by the Method |
| KR20190137202A (en) * | 2018-05-31 | 2019-12-11 | (주)진바이오텍 | Oat fermentation for companion animal |
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