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    • 4. 发明公开
    • METHOD FOR CULTURING LACTIC ACID BACTERIUM AND METHOD FOR PRODUCING FERMENTED MILK
    • VERFAHREN ZUR HERSTELLUNG FERMENTIERTER MILCH
    • EP2415858A1
    • 2012-02-08
    • EP10758587.9
    • 2010-03-26
    • Meiji Co., Ltd.
    • ISAWA, KakuheiKAMIJO, Masayuki
    • C12N1/20A23C9/123
    • A23C9/1234A23L3/3463A23L3/34635A23Y2220/37C12N1/20C12N1/38
    • Protein in an aqueous whey solution is degraded by adding a protease to the aqueous whey solution. After that, a whey degradation medium is prepared by adding yeast extract or the like to the aqueous whey solution. The whey degradation medium is inoculated with bacteriocin-producing lactic acid bacterium and the lactic acid bacterium is cultured while the whey degradation medium is maintained at pH of not lower than 5 and not higher than 6. After the completion of the culture, the whey degradation medium (culture solution) is centrifuged to thereby separate a concentrated cell suspension containing the lactic acid bacterium in a concentrated form. The concentrated cell suspension has extremely high antibacterial activity (several tens of thousands AU) and is usable as a food preservative. Further, yogurt is produced by fermenting a yogurt mix to which 0.01% to 0.1% by weight of the concentrated cell suspension is added. With this process, it is possible to suppress an increase in the acidity of the yogurt.
    • 乳清水溶液中的蛋白质通过向乳清水溶液中加入蛋白酶来降解。 之后,通过向乳清水溶液中添加酵母提取物等来制备乳清分解培养基。 用细菌素生产乳酸菌接种乳清分解培养基,培养乳酸菌,同时乳清分解培养基保持在不低于5且不高于6的pH。培养完成后,乳清降解 将培养液(培养液)离心分离出浓缩形式的含有乳酸菌的浓缩细胞悬浮液。 浓缩的细胞悬浮液具有极高的抗菌活性(几万AU),可用作食品防腐剂。 此外,通过发酵添加浓缩的细胞悬浮液的0.01重量%至0.1重量%的酸奶混合物来生产酸奶。 通过该方法,可以抑制酸奶的酸度的增加。