PE20090278A1 - Metodos de preparacion de alimentos y bebidas fermentados con cepas de lactobacillus - Google Patents

Metodos de preparacion de alimentos y bebidas fermentados con cepas de lactobacillus

Info

Publication number
PE20090278A1
PE20090278A1 PE2008000904A PE2008000904A PE20090278A1 PE 20090278 A1 PE20090278 A1 PE 20090278A1 PE 2008000904 A PE2008000904 A PE 2008000904A PE 2008000904 A PE2008000904 A PE 2008000904A PE 20090278 A1 PE20090278 A1 PE 20090278A1
Authority
PE
Peru
Prior art keywords
mass
methods
preparing food
lactobacillus strains
strain
Prior art date
Application number
PE2008000904A
Other languages
English (en)
Inventor
Takamitsu Okamoto
Masahiko Takeda
Shigekazu Imayoshi
Nobuhiro Yajima
Original Assignee
Kagome 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 Kagome Kk filed Critical Kagome Kk
Publication of PE20090278A1 publication Critical patent/PE20090278A1/es

Links

Classifications

    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
    • A23K10/18—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions of live microorganisms
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • C12N1/205—Bacterial isolates
    • 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
    • A23V2400/121—Brevis
    • 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
    • A23V2400/167—Pentosus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Biomedical Technology (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Physiology (AREA)
  • Animal Husbandry (AREA)
  • Organic Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Agronomy & Crop Science (AREA)
  • Virology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Botany (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Fodder In General (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)

Abstract

REFERIDA A UN METODO DE FERMETACION QUE COMPRENDE AGREGAR UNA CEPA DE LACTOBACILLUS BREVIS, PARTICULARMENTE, LACTOBACILLUS BREVIS FERM BP-4693, A UN MEDIO QUE TIENE UN pH DE 5 A 7 Y QUE COMPRENDE 50% O MAS POR MASA DE UNA MATERIA VIVA VEGETAL Y DE 0,2% A 2% POR MASA DE ACIDO MALICO O 2% A 20% POR MASA DE FRUCTUOSA, DONDE, ADICIONALMENTE, SE AGREGA UN ACIDO O UNA CEPA DE BACTERIA QUE PRODUCE ACIDO LACTICO TAL COMO LACTOBACILLUS PENTOSUS FERM BP-10958, EN CUALQUIER PUNTO DESDE EL INICIO DE LA FERMENTACION HASTA EL FINAL DE LA FASE DE CRECIMIENTO LOGARITMICO. DICHO PROCEDIMIENTO DE FERMENTACION ES UTIL EN LA PRODUCCION DE ALIMENTOS O BEBIDAS FERMENTADAS
PE2008000904A 2007-05-31 2008-05-28 Metodos de preparacion de alimentos y bebidas fermentados con cepas de lactobacillus PE20090278A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2007145677 2007-05-31

Publications (1)

Publication Number Publication Date
PE20090278A1 true PE20090278A1 (es) 2009-03-28

Family

ID=40093479

Family Applications (1)

Application Number Title Priority Date Filing Date
PE2008000904A PE20090278A1 (es) 2007-05-31 2008-05-28 Metodos de preparacion de alimentos y bebidas fermentados con cepas de lactobacillus

Country Status (11)

Country Link
US (1) US8192771B2 (es)
EP (1) EP2149309A4 (es)
JP (2) JP5933162B2 (es)
KR (1) KR20100022963A (es)
CN (1) CN101677608B (es)
AU (1) AU2008259097B2 (es)
CA (1) CA2686079C (es)
NZ (1) NZ580610A (es)
PE (1) PE20090278A1 (es)
TW (1) TWI396509B (es)
WO (1) WO2008149654A1 (es)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5128183B2 (ja) * 2007-05-31 2013-01-23 カゴメ株式会社 新規乳酸菌株、発酵飲食品および発酵飲食品の製造方法
AU2008259097B2 (en) * 2007-05-31 2012-12-13 Kagome Co., Ltd. Fermented food or drink product, and method for producing the same
EA020627B1 (ru) * 2008-06-26 2014-12-30 Синва Фармасьютикал Ко., Лтд. Способ получения клеток наноразмерных молочно-кислых бактерий и композиции на их основе
KR101636096B1 (ko) * 2008-07-10 2016-07-04 라이온 가부시키가이샤 배변 회수·배변량 개선제
JP2010239868A (ja) * 2009-04-01 2010-10-28 Suntory Holdings Ltd ビルベリー類の抽出物を用いた乳酸菌の培養方法
JP5751219B2 (ja) * 2012-07-19 2015-07-22 信和薬品株式会社 免疫賦活剤
MY183171A (en) * 2013-04-17 2021-02-18 Suntory Holdings Ltd Composition containing bacterium belonging to genus lactobacillus
CN115369051A (zh) * 2022-04-24 2022-11-22 浙江省农业科学院 一种高产γ-氨基丁酸的短乳杆菌及其应用

Family Cites Families (30)

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JPS60248131A (ja) 1984-05-24 1985-12-07 Kagome Kk 乳酸発酵飲料及びその製造方法
JPS62239995A (ja) 1986-04-14 1987-10-20 Ajinomoto Co Inc マンニト−ルの製造法
JP2641142B2 (ja) 1987-12-30 1997-08-13 カゴメ株式会社 乳酸発酵飲料及びその製造方法
JPH01247035A (ja) 1988-03-28 1989-10-02 Hokkaido Nissei:Kk 大豆蛋白加工食品の製造方法
JPH03236741A (ja) 1990-02-13 1991-10-22 Meiji Milk Prod Co Ltd 乳酸発酵飲料及びその製造方法
JPH044862A (ja) * 1990-04-23 1992-01-09 Kagome Co Ltd 乳酸発酵飲料の製造方法
JPH07100025B2 (ja) 1991-04-17 1995-11-01 アサヒビール株式会社 新規乳酸菌とそれを用いて得られた発酵人参ジュース
JPH0763359B2 (ja) 1991-06-21 1995-07-12 アサヒビール株式会社 新規乳酸菌およびそれを用いて得られた果汁乳酸菌飲料
JP3081101B2 (ja) 1994-03-03 2000-08-28 キッコーマン株式会社 チーズ様食品の製造法
JPH09163977A (ja) * 1995-12-18 1997-06-24 Takeda Shokuhin Kogyo Kk 発酵用乳酸菌、乳酸菌発酵物およびその製造方法
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JP4734132B2 (ja) 2006-01-24 2011-07-27 カゴメ株式会社 発酵飲食品の製造方法
JP4734131B2 (ja) * 2006-01-24 2011-07-27 カゴメ株式会社 発酵飲食品の製造方法
KR101350857B1 (ko) * 2006-01-24 2014-01-13 가고메 가부시키가이샤 발효 음식품 및 그 제조 방법
AU2008259097B2 (en) * 2007-05-31 2012-12-13 Kagome Co., Ltd. Fermented food or drink product, and method for producing the same
JP5128183B2 (ja) * 2007-05-31 2013-01-23 カゴメ株式会社 新規乳酸菌株、発酵飲食品および発酵飲食品の製造方法

Also Published As

Publication number Publication date
TW200920268A (en) 2009-05-16
TWI396509B (zh) 2013-05-21
KR20100022963A (ko) 2010-03-03
JP5933162B2 (ja) 2016-06-08
CA2686079C (en) 2014-12-09
AU2008259097B2 (en) 2012-12-13
AU2008259097A1 (en) 2008-12-11
NZ580610A (en) 2011-12-22
US20100143541A1 (en) 2010-06-10
WO2008149654A1 (ja) 2008-12-11
CA2686079A1 (en) 2008-12-11
CN101677608B (zh) 2013-02-27
JP2014209921A (ja) 2014-11-13
JPWO2008149654A1 (ja) 2010-08-26
EP2149309A1 (en) 2010-02-03
EP2149309A4 (en) 2011-11-02
EP2149309A9 (en) 2012-06-06
JP5933650B2 (ja) 2016-06-15
CN101677608A (zh) 2010-03-24
US8192771B2 (en) 2012-06-05

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