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1. 发明授权

US07282354B2 Method for producing fermented milk product 失效
标题翻译：发酵乳产品的生产方法
公开(公告)号：US07282354B2
公开(公告)日：2007-10-16
申请号：US10310628
申请日：2002-12-05
申请人： Naoyuki Yamamoto , Natsue Kawakami , Yuu Ishida , Hirokazu Yada
发明人： Naoyuki Yamamoto , Natsue Kawakami , Yuu Ishida , Hirokazu Yada
IPC分类号： A23C9/12 , A23C9/123 , C12N1/20
CPC分类号： C12R1/225 , A23C9/1234 , A23C9/137 , A23Y2220/39 , C12N1/20 , C12P21/02
摘要： There is provided a fermented milk product that contains lactic acid bacteria capable of producing a large amount of lactotripeptide and a large amount of active ingredient having hypotensive activity and anti-stress effect, and that can be taken pleasantly as foods or beverages. Lactic acid bacteria of Lactobacillus helveticus having specific bacteriological properties, the bacteria, when cultured in a medium of animal milk containing 9 wt % solid of non-fat milk, producing tripeptides Val-Pro-Pro and Ile-Pro-Pro in an amount of 60 μg in terms of Val-Pro-Pro per ml medium, and the bacteria exhibiting extracellular proteinase activity of not lower than 400 U/OD590. Lactobacillus helveticus CM4 strain (deposited at National Institute of Bioscience and Human-Technology Agency of Industrial Science and Technology, deposition number FERM BP-6060). A fermented milk product obtained by fermenting an animal milk with these lactic acid bacteria.
摘要翻译：提供一种发酵乳制品，其含有能够产生大量乳三肽的乳酸菌和大量具有降血压活性和抗压力作用的活性成分，并且可以作为食物或饮料而愉快地使用。在含有9％（重量）固体的脱脂乳的动物奶培养基中培养时，具有特异性细菌学特性的瑞士乳杆菌的乳酸菌产生三肽Val-Pro-Pro和Ile-Pro-Pro 以Val-Pro-Pro / ml培养基计60ug，细菌外细胞蛋白酶活性不低于400U / OD 590。瑞士乳杆菌CM4菌株（保藏在National Institute of Bioscience and Human-Technology Agency of Industrial Science and Technology，保藏号FERM BP-6060）。通过用这些乳酸菌发酵动物乳获得的发酵乳制品。

2. 发明授权

US06534304B1 Lactobacillus helveticus bacterium having high capability of producing tripeptide, fermented milk product, and process for preparing the same 失效
标题翻译：具有高生产三肽能力的瑞士乳杆菌细菌，发酵乳制品及其制备方法
公开(公告)号：US06534304B1
公开(公告)日：2003-03-18
申请号：US09508840
申请日：2000-03-16
申请人： Naoyuki Yamamoto , Natsue Kawakami , Yuu Ishida , Hirokazu Yada
发明人： Naoyuki Yamamoto , Natsue Kawakami , Yuu Ishida , Hirokazu Yada
IPC分类号： C12N120
CPC分类号： C12R1/225 , A23C9/1234 , A23C9/137 , A23Y2220/39 , C12N1/20 , C12P21/02
摘要： There is provided a fermented milk product that contains lactic acid bacteria capable of producing a large amount of lactotripeptide and a large amount of active ingredient having hypotensive activity and anti-stress effect, and that can be taken pleasantly as foods or beverages. Lactic acid bacteria of Lactobacillus helveticus having specific bacteriological properties, the bacteria, when cultured in a medium of animal milk containing 9 wt % solid of non-fat milk, producing tripeptides Val-Pro-Pro and Ile-Pro-Pro in an amount of 60 &mgr;g in terms of Val-Pro-Pro per ml medium, and the bacteria exhibiting extracellular proteinase activity of not lower than 400U/OD590. Lactobacillus helveticus CM4 strain (deposited at National Institute of Bioscience and Human-Technology Agency of Industrial Science and Technology, deposition number FERM BP-6060). A fermented milk product obtained by fermenting an animal milk with these lactic acid bacteria.
摘要翻译：提供一种发酵乳制品，其含有能够产生大量乳三肽的乳酸菌和大量具有降血压活性和抗压力作用的活性成分，并且可以作为食物或饮料而愉快地使用。在含有9％（重量）固体的脱脂乳的动物奶培养基中培养时，具有特异性细菌学特性的瑞士乳杆菌的乳酸菌产生三肽Val-Pro-Pro和Ile-Pro-Pro 60毫升的Val-Pro-Pro / ml培养基，细菌细胞外蛋白酶活性不低于400U / OD590。瑞士乳杆菌CM4菌株（保藏在National Institute of Bioscience and Human-Technology Agency of Industrial Science and Technology，保藏号FERM BP-6060）。通过用这些乳酸菌发酵动物乳获得的发酵乳制品。

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