MX349245B - Cultivo de lactobacillus y metodo para producir el mismo. - Google Patents

Cultivo de lactobacillus y metodo para producir el mismo.

Info

Publication number
MX349245B
MX349245B MX2014011663A MX2014011663A MX349245B MX 349245 B MX349245 B MX 349245B MX 2014011663 A MX2014011663 A MX 2014011663A MX 2014011663 A MX2014011663 A MX 2014011663A MX 349245 B MX349245 B MX 349245B
Authority
MX
Mexico
Prior art keywords
sweet tea
producing same
lactobacillus culture
culture
lactobacilli
Prior art date
Application number
MX2014011663A
Other languages
English (en)
Other versions
MX2014011663A (es
Inventor
Akihisa Matsui
Takao Suzuki
Ryotaro Hoshi
Original Assignee
Yakult Honsha Kk
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Yakult Honsha Kk filed Critical Yakult Honsha Kk
Publication of MX2014011663A publication Critical patent/MX2014011663A/es
Publication of MX349245B publication Critical patent/MX349245B/es

Links

Classifications

    • 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.
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • 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
    • 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
    • A23C2240/00—Use or particular additives or ingredients
    • A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/125—Casei
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/145—Gasseri

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Biomedical Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Virology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Tea And Coffee (AREA)
  • Seasonings (AREA)

Abstract

La presente invención se refiere a una técnica para mejorar el sabor derivado de Rubus suavissimus S. Lee (Rosaceae) mientras se mantiene el efecto de extractos de Rubus suavissimus S. Lee (Rosaceae) para potenciar la capacidad proliferativa o viabilidad en el cultivo de bacterias de ácido láctico; se proporciona un producto de cultivo de bacterias de ácido láctico que se obtiene cultivando una bacteria de ácido láctico en un medio de cultivo, en donde el medio de cultivo contiene una esencia de Rubus suavissimus S. Lee (Rosaceae), en donde la esencia de Rubus suavissimus S. Lee (Rosaceae) es un concentrado obtenido a través de la electrodiálisis de una mezcla obtenida agregando una sal inorgánica a un extracto de Rubus suavissimus S. Lee (Rosaceae).
MX2014011663A 2012-03-27 2013-03-27 Cultivo de lactobacillus y metodo para producir el mismo. MX349245B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2012070473A JP5923360B2 (ja) 2012-03-27 2012-03-27 乳酸菌培養物およびその製造方法
PCT/JP2013/058911 WO2013146836A1 (ja) 2012-03-27 2013-03-27 乳酸菌培養物およびその製造方法

Publications (2)

Publication Number Publication Date
MX2014011663A MX2014011663A (es) 2014-10-24
MX349245B true MX349245B (es) 2017-07-18

Family

ID=49260085

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2014011663A MX349245B (es) 2012-03-27 2013-03-27 Cultivo de lactobacillus y metodo para producir el mismo.

Country Status (10)

Country Link
US (1) US9265270B2 (es)
EP (1) EP2843038B1 (es)
JP (1) JP5923360B2 (es)
KR (1) KR102021802B1 (es)
CN (1) CN104379728B (es)
ES (1) ES2630065T3 (es)
MX (1) MX349245B (es)
MY (1) MY166042A (es)
TW (1) TWI578913B (es)
WO (1) WO2013146836A1 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2016220905B2 (en) * 2015-02-17 2020-02-27 Kabushiki Kaisha Yakult Honsha Method for producing fermented milk food
JP6633833B2 (ja) 2015-03-23 2020-01-22 株式会社ヤクルト本社 甜茶抽出エッセンスおよびその用途

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3299068B2 (ja) * 1994-09-01 2002-07-08 雪印乳業株式会社 乳酸菌スターター用培養基およびこれを用いたチーズの製造方法
JP3818787B2 (ja) * 1999-01-06 2006-09-06 カゴメラビオ株式会社 ビフィズス菌含有の流動性・半流動性飲食物
TWI468513B (zh) * 2005-05-27 2015-01-11 Yakult Honsha Kk 乳酸菌發酵物及含其之發酵乳食品
CN101184837A (zh) * 2005-05-27 2008-05-21 株式会社益力多本社 乳酸菌发酵物及含有该发酵物的发酵乳食品
CN101184398A (zh) * 2005-06-02 2008-05-21 株式会社益力多本社 含有双歧杆菌属细菌的发酵食品及其制造方法
TWI465565B (zh) * 2005-06-02 2014-12-21 Yakult Honsha Kk 含有雙叉乳酸桿菌屬細菌之醱酵食品及其製造方法
JP4927137B2 (ja) * 2009-09-03 2012-05-09 花王株式会社 茶抽出物
JP5654824B2 (ja) * 2010-10-01 2015-01-14 株式会社ヤクルト本社 発酵食品およびその製造方法

Also Published As

Publication number Publication date
EP2843038B1 (en) 2017-06-14
MY166042A (en) 2018-05-22
CN104379728B (zh) 2016-09-28
KR102021802B1 (ko) 2019-09-17
US20150056683A1 (en) 2015-02-26
EP2843038A4 (en) 2015-11-18
TW201345428A (zh) 2013-11-16
KR20140148428A (ko) 2014-12-31
JP2013201898A (ja) 2013-10-07
ES2630065T3 (es) 2017-08-17
EP2843038A1 (en) 2015-03-04
MX2014011663A (es) 2014-10-24
WO2013146836A1 (ja) 2013-10-03
TWI578913B (zh) 2017-04-21
US9265270B2 (en) 2016-02-23
CN104379728A (zh) 2015-02-25
JP5923360B2 (ja) 2016-05-24

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