[go: up one dir, main page]

WO2006106673A1 - Inhibiteur de croissance pour une bacterie thermotolerante et acidophile, procede d’inhibition de la croissance de cette bacterie et procede de production d’une boisson acide - Google Patents

Inhibiteur de croissance pour une bacterie thermotolerante et acidophile, procede d’inhibition de la croissance de cette bacterie et procede de production d’une boisson acide Download PDF

Info

Publication number
WO2006106673A1
WO2006106673A1 PCT/JP2006/306299 JP2006306299W WO2006106673A1 WO 2006106673 A1 WO2006106673 A1 WO 2006106673A1 JP 2006306299 W JP2006306299 W JP 2006306299W WO 2006106673 A1 WO2006106673 A1 WO 2006106673A1
Authority
WO
WIPO (PCT)
Prior art keywords
growth
heat
lactic acid
acidophilic bacteria
bacterium
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.)
Ceased
Application number
PCT/JP2006/306299
Other languages
English (en)
Japanese (ja)
Inventor
Tomohiko Yokogawa
Daigo Ide
Kiyoshi Oshima
Takatoshi Shimizu
Shingo Nishimura
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Asahi Soft Drinks Co Ltd
Original Assignee
Calpis Co Ltd
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 Calpis Co Ltd filed Critical Calpis Co Ltd
Priority to JP2007512751A priority Critical patent/JP4988560B2/ja
Publication of WO2006106673A1 publication Critical patent/WO2006106673A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N37/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids
    • A01N37/36—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing at least one carboxylic group or a thio analogue, or a derivative thereof, and a singly bound oxygen or sulfur atom attached to the same carbon skeleton, this oxygen or sulfur atom not being a member of a carboxylic group or of a thio analogue, or of a derivative thereof, e.g. hydroxy-carboxylic acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/742—Organic compounds containing oxygen
    • A23B2/754—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B70/00—Preservation of non-alcoholic beverages
    • A23B70/10—Preservation of non-alcoholic beverages by addition of preservatives

Definitions

  • Growth inhibitor for heat-resistant acidophilic bacteria for heat-resistant acidophilic bacteria, method for inhibiting growth, and method for producing acidic beverage
  • the present invention relates to a growth inhibitor of heat-resistant acidophilic bacteria, a method for suppressing the growth of heat-resistant acidophilic bacteria using the same, a method for producing an acidic beverage in which the growth of heat-resistant acidophilic bacteria is suppressed, and the method It relates to the acidic beverage obtained by the above.
  • the heat-resistant acidophilic bacterium belongs to the genus Alicyclobacillus and is a soil bacterium isolated from apple juice in 1984, and has been confirmed to grow in juice so far.
  • thermostable eosinophilic bacterium is an aerobic or facultative anaerobic bacterium, a spore-forming gonococci showing gram-positive or irregular shape, with a growth temperature range of 40-70 ° C and a growth pH range of 2-6. It has the characteristics.
  • heat-resistant acidophilic bacteria form heat-resistant spores, they cannot be sterilized under the general sterilization conditions of soft drink water, and further grow in acidic beverages. Heat resistance Although acidophilic bacteria and their metabolites are not toxic, they cause damage to the appearance and flavor of acidic beverages.
  • Some fungi have also been reported to produce off-flavor components such as guaiacol and 2,6-dibromophenol, which greatly impairs the commercial value.
  • Patent Document 1 describes a bacteriostatic method that suppresses the growth of heat-resistant acidophilic bacteria without impairing the flavor of the beverage.
  • Sodium acetate has been reported as a substance having an effect.
  • Patent Document 2 reports a heat-resistant acidophilic bacterium inhibitor containing diglycerin myristic acid ester and Z or a salt thereof as an active ingredient, and an acid beverage containing the heat-resistant acidophilic bacterium inhibitor.
  • Non-Patent Document 1 describes that lysozyme, polylysine, protamine, acetic acid, fatty acid ester and nisin have a heat-resistant acidophilic bacterial growth inhibitory effect.
  • Patent Documents 1 and 2 describe comparative examples showing that lactic acid has no effect of inhibiting the growth of heat-resistant acidophilic bacteria.
  • Patent Document 1 Japanese Patent Laid-Open No. 2002-315546
  • Patent Document 2 JP 2003-160411 A
  • Non-Patent Document 1 Food stress environment and microorganisms pi 14- 115 (2004) SCIENCE FORUM Invention disclosure
  • Another object of the present invention is to provide an acidic beverage that can effectively suppress the growth of heat-resistant acidophilic bacteria and has a good flavor and appearance, and a method for producing the acidic beverage.
  • a growth inhibitor of heat-resistant acidophilic bacteria comprising as an active ingredient an effective amount of lactic acid that suppresses the growth of heat-resistant acidophilic bacteria.
  • the growth inhibitor of heat-resistant acidophilic bacteria of the present invention contains an effective amount of lactic acid as an active ingredient to suppress the growth of heat-resistant acidophilic bacteria, it has an excellent effect of inhibiting the growth of heat-resistant acidophilic bacteria. Indicates.
  • the planting inhibitor is added to an object for suppressing the growth of heat-resistant acidophilic bacteria, so that the number of heat-resistant acidophilic bacteria can be effectively increased. Breeding can be suppressed.
  • the growth inhibitor of the present invention is added at any point in the production process, so that the growth of heat-resistant acidophilic bacteria is suppressed and the original flavor and appearance of the beverage are impaired. It is possible to efficiently produce an acidic beverage without any problems.
  • FIG. 1 is a graph showing the results of evaluation of the inhibition of the growth of heat-resistant acidophilic bacteria in a milky acidic beverage performed in Example 1.
  • FIG. 2 is a graph showing the results of evaluation of growth inhibition of heat-resistant acidophilic bacteria in an acidic soft drink containing citrate performed in Comparative Example 1.
  • FIG. 3 is a graph showing the results of a growth inhibition evaluation of thermotolerant acidophilic bacteria in an acidic microorganism growth medium performed in Example 2.
  • the growth inhibitor of the present invention contains an effective amount of lactic acid as an active ingredient that suppresses the growth of heat-resistant acidophilic bacteria.
  • Thermostable acidophilic bacteria are cells of the genus Alicyclobacillus, which are Alicyclobacillus acidoterrestris, Alicyclobacillus Examples include Alicyclobacillus acidocaldarius, Alicyclobacillus hesperidum, Alicyclobacillus cycloheptanicus and the like.
  • lactic acid that is an active ingredient may be lactic acid that is usually used in food additives such as commercially available lactic acid manufactured by PUREAC, or chemically synthesized lactic acid.
  • a material containing lactic acid can also be used, and examples of such a material include fermented lactic acid bacteria containing lactic acid and lactate such as calcium lactate and sodium lactate. Can be used as
  • the content ratio of lactic acid, which is an active ingredient is such that the heat-resistant acidophilic bacteria can easily grow depending on the type of the object to be suppressed in the growth of the heat-resistant acidophilic bacteria. Therefore, the effective amount can be appropriately selected and determined according to the type of the object.
  • the total amount of lactic acid relative to the total amount of the acidic beverage can be 0.075% by weight or more, preferably 0.075 to 3.0% by weight.
  • the total amount of lactic acid with respect to the total amount of the microorganism culture medium can be adjusted to an amount of 0.15% by weight or more.
  • the lactic acid content ratio of the active ingredient in the growth inhibitor of the present invention can be the amount obtained by subtracting the amount of lactic acid contained in advance. .
  • the growth inhibitor of the present invention may contain other components in addition to the above-mentioned active ingredients as long as the desired effects of the present invention are not impaired.
  • Other components include, for example, oxidizing agents such as citrate, phosphoric acid, adipic acid, malic acid, darconic acid, tartaric acid, acetic acid, fumaric acid and the like.
  • Additives usually used in preparations such as corn starch and inorganic salts.
  • the form of the growth inhibitor of the present invention is not particularly limited as long as it can be easily contained in an object such as food, and it may be liquid, powder, solid, or the like.
  • the method for inhibiting the growth of heat-resistant acidophilic bacteria according to the present invention is applied to a target for suppressing the growth of heat-resistant acidophilic bacteria such as foods such as acidic beverages, pharmaceuticals or their raw materials.
  • a target for suppressing the growth of heat-resistant acidophilic bacteria such as foods such as acidic beverages, pharmaceuticals or their raw materials.
  • the present invention Adding a growth inhibitor.
  • the growth inhibitor according to the present invention comprises a growth inhibitory agent according to the present invention containing an effective amount of lactic acid to inhibit the growth of the above-mentioned heat-resistant acidophilic bacteria according to the type of the object. It can be carried out by a method of adding an agent.
  • the method for producing an acidic beverage of the present invention is characterized in that the growth inhibitor of the present invention is added at the time of!
  • the acidic beverage is usually a soft drink having a pH of less than 4.6, and usually includes a fruit beverage, a vegetable beverage, a sports beverage, a lactic acid bacteria beverage, a lactic acid beverage, and a carbonated beverage.
  • Sports drinks, lactic acid bacteria drinks, lactic acid drinks and carbonated drinks may or may not contain fruit juice and Z or vegetable juice.
  • the step of producing the acidic beverage to which the growth inhibitor of the present invention is added Usually, it can be added before the final sterilization step.
  • the timing of addition may be divided into once or multiple times.
  • the amount of the growth inhibitor of the present invention to be added is an amount that gives a total lactic acid amount power of 0.075% by weight or more with respect to the total amount of the obtained acidic beverage, preferably 0.075 to 5%.
  • the amount can be 3.0% by weight.
  • the acidic beverage is a fruit beverage
  • the heat-resistant acidophilic bacteria are likely to grow, so that the total amount of lactic acid relative to the total amount of the obtained acidic beverage is preferably 0.15% by weight or more. If the content is small, the bacteriostatic action of sufficient heat-resistant acidophilic bacteria cannot be expected.
  • the acidity of the acidic beverage may be impaired due to the acidity derived from lactic acid.
  • an acidic beverage having a low fruit juice ratio for example, a fruit juice ratio of 3% by weight or less, a sufficient inhibitory effect can be obtained when the total amount of lactic acid relative to the total amount of the acidic beverage is 0.075 to 0.3% by weight.
  • the resulting acidic beverage contains 0.075 to 0.3% by weight of lactic acid, and further 0.15 to 0.3% by weight of lactic acid, and can effectively suppress the growth of thermotolerant acidophilic bacteria, and further does not impair the flavor and appearance. It is a beverage.
  • the container filled with the acidic beverage of the present invention is not particularly limited, and examples thereof include PET bottles, steel cans, aluminum cans, and paper packs.
  • % in an example means weight%.
  • YSG agar media shown in Table 1 Three YSG agar media shown in Table 1 were prepared, and the pH of each medium was adjusted to 3.70 using sulfuric acid or sodium hydroxide. Subsequently, each medium was separately inoculated with Alicyclobacillus acid telestris (ATCC4902 5), Alicyclobacillus acidocardarius (ATCC27009) or Alicyclobacillus cicum mouthpiece (ATCC49029), The cells were cultured at 45 ° C for 3 days. Next, the bacteria were scraped from each medium and suspended in 5 ml of 0.9 wt% physiological saline.
  • the number of bacteria in each suspension was measured with a microscope, and diluted with 0.9% by weight physiological saline so that the number of bacteria became 1.0 ⁇ 10 6 Zml.
  • a spore bacterial solution was prepared by maintaining at 80 ° C. for 10 minutes.
  • Lactic acid (Pureac) is added to the dairy drinking water shown in Table 2 so that the lactic acid concentration shown in Table 3 is reached, and the pH is adjusted to 3.70 using 10% or 10% sodium quenate. 200 ml of adjusted dairy acidic drinking water was prepared. Next, each of the milky acidic drinking waters of levels 1 to 6 was sterilized at 96 ° C. for 30 seconds, and 200 1 each of the spore bacteria solution prepared above was inoculated.
  • Each inoculated dairy acidic drinking water was statically cultured in an incubator at a constant temperature of 45 ° C for 0 days, 3 days, 7 days, and 14 days. After each culture, 50 1 was applied to each agar medium shown in Table 1, and the number of bacteria per ml was measured from the number of colonies formed. The results are shown in Figure 1.
  • thermotolerant acidophilic bacteria in acidic soft drinks containing citrate As shown in Table 2 prepared in Example 1 so that the concentration of citrate instead of lactic acid is as shown in Table 4 200 ml of acidic soft drinks, each of which was added to dairy drinking water having a composition and adjusted to pH 3.70 using 10% citrate or 10% sodium quenate, were prepared. Next, each beverage of level 1 to 3 was sterilized at 96 ° C for 30 seconds, and 200 1 each of the spore bacteria solution prepared in Example 1 was inoculated.
  • Each inoculated beverage was statically cultured in an incubator at a constant temperature of 45 ° C for 0 days, 3 days, 7 days, and 14 days. After each culture, 50 1 each was applied to the agar medium shown in Table 1 prepared in Example 1, and the number of bacteria per ml was measured from the number of colonies formed. The result is shown in figure 2.
  • the acidic soft drink containing citrate instead of lactic acid confirmed the growth of thermostable acidophilic bacteria, and the inhibitory effect was strong.
  • Lactic acid (manufactured by Pulac Co., Ltd.) was added to the agar medium having the composition shown in Table 1 prepared in Example 1 so that the lactic acid concentration shown in Table 5 was obtained, and 10% citrate or 10% sodium quenate was used. 200 ml of each microbial growth medium adjusted to pH 3.70 was prepared. Next, each medium of levels 1 to 6 was sterilized at 96 ° C. for 30 seconds, and 200 ⁇ l of each of the spore bacteria solution prepared in Example 1 was inoculated.
  • Each inoculated medium was statically cultured in an incubator at a constant temperature of 45 ° C for 0, 3, and 10 days. After each culture, 50 1 each was applied to the agar medium shown in Table 1 prepared in Example 1, and the number of bacteria per ml was measured from the number of colonies formed. The results are shown in Figure 3.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Pest Control & Pesticides (AREA)
  • Agronomy & Crop Science (AREA)
  • Plant Pathology (AREA)
  • Health & Medical Sciences (AREA)
  • Dentistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Environmental Sciences (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)

Abstract

L’invention concerne un inhibiteur de croissance qui est appliqué à un produit afin d’inhiber la croissance d’une bactérie thermotolérante et acidophile, et qui possède un excellent effet inhibiteur de croissance sur une telle bactérie. L’invention porte également sur un procédé d’inhibition de la croissance de ladite bactérie, sur une boisson acide pouvant inhiber efficacement la croissance d’une bactérie thermotolérante et acidiphile, pourvue d’un goût et d’une apparence agréables, et sur un processus de production d’une telle boisson acide. L’inhibiteur de croissance comprend, en tant qu’ingrédient actif, de l’acide lactique dans une quantité telle qu’il peut efficacement inhiber la croissance d’une bactérie thermotolérante et acidiphile. Le procédé pour inhiber la croissance de la bactérie et le procédé de production de la boisson acide utilisent l’inhibiteur de croissance.
PCT/JP2006/306299 2005-03-31 2006-03-28 Inhibiteur de croissance pour une bacterie thermotolerante et acidophile, procede d’inhibition de la croissance de cette bacterie et procede de production d’une boisson acide Ceased WO2006106673A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2007512751A JP4988560B2 (ja) 2005-03-31 2006-03-28 酸性飲料の製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2005-130375 2005-03-31
JP2005130375 2005-03-31

Publications (1)

Publication Number Publication Date
WO2006106673A1 true WO2006106673A1 (fr) 2006-10-12

Family

ID=37073239

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2006/306299 Ceased WO2006106673A1 (fr) 2005-03-31 2006-03-28 Inhibiteur de croissance pour une bacterie thermotolerante et acidophile, procede d’inhibition de la croissance de cette bacterie et procede de production d’une boisson acide

Country Status (4)

Country Link
JP (1) JP4988560B2 (fr)
MY (1) MY153178A (fr)
TW (1) TWI444139B (fr)
WO (1) WO2006106673A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020031955A1 (fr) * 2018-08-10 2020-02-13 サントリーホールディングス株式会社 Agent de suppression de bactéries acidophiles résistantes à la chaleur, procédé de prévention de contamination par des bactéries acidophiles résistantes à la chaleur, et boisson
WO2023162808A1 (fr) * 2022-02-25 2023-08-31 サントリーホールディングス株式会社 Agent et procédé d'inhibition de prolifération de bactéries acidophiles résistantes à la chaleur

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05908A (ja) * 1991-06-24 1993-01-08 Shimadzu Corp 防カビ剤
JPH06507905A (ja) * 1991-06-04 1994-09-08 エコラブ・インコーポレイテッド 衛生剤組成物
JPH07197085A (ja) * 1993-12-28 1995-08-01 Shimadzu Corp 洗浄剤
JP2002315546A (ja) * 2001-04-19 2002-10-29 Kirin Beverage Corp 酸性飲料およびその製造方法
JP2003160411A (ja) * 2001-11-27 2003-06-03 Calpis Co Ltd 耐熱性好酸性菌抑制剤及び酸性飲料
JP2004523616A (ja) * 2001-01-12 2004-08-05 エス．シー． ジョンソン アンド サン、インコーポレイテッド 硬質表面用酸性抗菌洗浄剤

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH104876A (ja) * 1996-06-19 1998-01-13 Calpis Food Ind Co Ltd:The カルシウム入り乳性酸性飲料
JP3871821B2 (ja) * 1997-11-07 2007-01-24 協和醗酵工業株式会社 蛋白質含有酸性飲食品

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06507905A (ja) * 1991-06-04 1994-09-08 エコラブ・インコーポレイテッド 衛生剤組成物
JPH05908A (ja) * 1991-06-24 1993-01-08 Shimadzu Corp 防カビ剤
JPH07197085A (ja) * 1993-12-28 1995-08-01 Shimadzu Corp 洗浄剤
JP2004523616A (ja) * 2001-01-12 2004-08-05 エス．シー． ジョンソン アンド サン、インコーポレイテッド 硬質表面用酸性抗菌洗浄剤
JP2002315546A (ja) * 2001-04-19 2002-10-29 Kirin Beverage Corp 酸性飲料およびその製造方法
JP2003160411A (ja) * 2001-11-27 2003-06-03 Calpis Co Ltd 耐熱性好酸性菌抑制剤及び酸性飲料

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
HSIAO C.-P. ET AL., INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 47, no. 3, 1999, pages 189 - 201, XP003001204 *
NAKAI S.A. ET AL., JOURNAL OF FOOD MICROBIOLOGY, vol. 86, no. 3, 2003, pages 249 - 255, XP003001203 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020031955A1 (fr) * 2018-08-10 2020-02-13 サントリーホールディングス株式会社 Agent de suppression de bactéries acidophiles résistantes à la chaleur, procédé de prévention de contamination par des bactéries acidophiles résistantes à la chaleur, et boisson
JPWO2020031955A1 (ja) * 2018-08-10 2021-08-26 サントリーホールディングス株式会社 耐熱性好酸性菌抑制剤、耐熱性好酸性菌汚染防止方法、及び、飲料
JP7296389B2 (ja) 2018-08-10 2023-06-22 サントリーホールディングス株式会社 耐熱性好酸性菌抑制剤、耐熱性好酸性菌汚染防止方法、及び、飲料
WO2023162808A1 (fr) * 2022-02-25 2023-08-31 サントリーホールディングス株式会社 Agent et procédé d'inhibition de prolifération de bactéries acidophiles résistantes à la chaleur
JPWO2023162808A1 (fr) * 2022-02-25 2023-08-31

Also Published As

Publication number Publication date
JP4988560B2 (ja) 2012-08-01
JPWO2006106673A1 (ja) 2008-09-11
MY153178A (en) 2015-01-29
TWI444139B (zh) 2014-07-11
TW200721976A (en) 2007-06-16

Similar Documents

Publication Publication Date Title
CN101848989B (zh) 乳酸菌生存性提高剂及生存性提高方法,及食品组合物
TWI396509B (zh) 發酵飲食品及其製造方法
KR20130102031A (ko) 발효 음식품 및 그 제조 방법
JP2001252012A (ja) 長期間チルド保存可能な乳酸菌飲料およびその製造方法
JPWO2014069346A1 (ja) 濃縮タイプの乳性酸性飲料およびその製造方法
JP6581854B2 (ja) 加工飲食品用の耐熱性芽胞形成菌の増殖抑制剤
EP1832182A1 (fr) Procédé pour améliorer les stabilités microbiennes et de saveur pour boissons
WO2006106673A1 (fr) Inhibiteur de croissance pour une bacterie thermotolerante et acidophile, procede d’inhibition de la croissance de cette bacterie et procede de production d’une boisson acide
WO1996037113A1 (fr) Yaourt contenant du bifidobacterium et procede de production de ce dernier
TWI612900B (zh) 強化鐵分及生育酚的發酵乳製品
CN118748912A (zh) 耐热性嗜酸菌增殖抑制剂及耐热性嗜酸菌增殖抑制方法
JP4734131B2 (ja) 発酵飲食品の製造方法
JP4970601B2 (ja) スポロラクトバチルス属細菌の増殖抑制剤
JP3337098B2 (ja) 酸性乳清発酵製品及びその製造方法
JP5048011B2 (ja) 有芽胞菌の芽胞発芽増殖阻害剤及び有芽胞菌の芽胞発芽増殖阻害方法
JP2008295349A (ja) 日持ち向上剤およびそれを用いた食品の保存方法
JP4734132B2 (ja) 発酵飲食品の製造方法
JP2799651B2 (ja) 密封容器入り飲料
JP6293063B2 (ja) 酸性乳性飲料およびその製造方法
JP4986888B2 (ja) 耐熱性好酸性菌の増殖抑制剤および耐熱性好酸性菌の増殖抑制方法
JPS62205748A (ja) しるこ飲料の製造法
JPS62115266A (ja) 加熱滅菌食品およびその製造法
JP2009072165A (ja) 耐熱性好酸性菌の増殖抑制剤およびこれを含む飲食品ならびにその製造方法
JP2007274928A (ja) スポロラクトバチルス属細菌の増殖抑制剤
JP4363760B2 (ja) 飲料中の耐熱性芽胞性細菌の増殖抑制剤および飲料の製造方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application
DPE1 Request for preliminary examination filed after expiration of 19th month from priority date (pct application filed from 20040101)
WWE Wipo information: entry into national phase

Ref document number: 2007512751

Country of ref document: JP

NENP Non-entry into the national phase

Ref country code: DE

NENP Non-entry into the national phase

Ref country code: RU

122 Ep: pct application non-entry in european phase

Ref document number: 06730247

Country of ref document: EP

Kind code of ref document: A1