YOPLAIT. It is thereby possible to obtain a culture of the lactic acid bacterium having very high antibacterial activity per viable cell count. These and other objects, features, aspects and advantages of the present invention will become more apparent from the following detailed description of the present invention when taken in conjunction with the accompanying drawings. Fig. [Author]Kume H, Tsukahara K, Okazaki K, Sasaki H, [Journal]Nutrition Research 26(11): 573-578 (2006). 3 is a view showing the composition of a whey degradation medium used in Example 2. The concentrated cell suspension can be separated by centrifugal separation or membrane separation. As for what flavours, it is yours to choose.
[Author]Suzuki M, Uchida K, Tonouchi H, Oda M, [Journal]Nihon Shokuhin Kagaku Kogaku Kaishi 54(4): 181-186. 8 is a graph showing a change in the lactate concentration over time in a case where the yogurts of Blends A to C are preserved at a temperature of 10 degrees. Yoyi C Original Cultured Milk 5X100ML. (International Dairy Journal, vol. ]Action of Cordyceps mycelium extract on the mental state of middle-aged healthy persons by anthocyanin blended drink intake was studied. 8] is a graph showing a change in the acidity over time in a case where yogurts in accordance with Example 4 are preserved at a temperature of 10 degrees; [Fig. [Journal]Journal of Pharmacological Sciences 117(1):63-66(2011). Our finding is the first to demonstrate that major pure cucurbutanoid compounds of M. charantia have in vivo hypoglycaemic effects. The measurement result is that the antibacterial activity of the concentrated cell suspension of Example 1 is 72400 AU (Arbitrary Unit) per 1 ml. Also in Example 2, it can be understood that a bacteriocin is produced with high efficiency since the Lactobacillus gasseri OLL2959 is made active.
40, no. From the fact that the lactate concentration of the yogurt of Blend C is slightly lower than that of the yogurt of Blend B, it can be seen that an increase in the lactate concentration is more suppressed as the amount of concentrated cell suspension to be inoculated becomes larger. Then, the yogurts of Blends D and E are in cold storage at a temperature of 5 degrees, and the respective lactate concentrations of the yogurts of Blends D and E are measured over usual freshness date of yogurt (about two weeks from the date of manufacture). Since the lactic acid bacterium is alive in the yogurt in cold storage, the yogurt is gradually fermented in the course of distribution and during the period of storage at home or the like and the acidity thereof increases. [Abs. It is no surprise then that yoghurt and cultured drinking yoghurt are popular products that are commonly associated with gut health and gastrointestinal balance. 10] is a graph showing a change in the acidity over time in a case where yogurts in accordance with Example 5 are preserved at a temperature of 5 degrees. The antibacterial activity of the concentrated cell suspension of Comparative Example 1 is lower than 100 AU per 1 ml of the concentrated cell suspension. The yogurt mixes of Blends A to C are each fermented at a temperature of 40 degrees until the lactate concentration becomes about 0.75%, to thereby produce yogurts.
]Ovariectomized rats, as a model for postmenopausal women, were given milk, fermented milk, and whey to test the effect on bone strength. MEIJI Bulgaria Yoghurt Drink - Low Fat 140g. When we think of cultured milk, only one picture comes to mind: a dairy product that has been enhanced with beneficial nutrients for healthy consumption. S$ 1.90. Preferably, the amount of concentrated cell suspension of the bacteriocin producer to be inoculated is not less than 0.01 weight % (WT%) and not more than 0.1 WT%, based on the total weight of the yogurt mix. [Author]Takasugi S, Ashida K, Maruyama S, Matsukiyo, Y, Kaneko T, Yamaji K, [Journal]Biological Trace Element Research 153(1-3):309-318(2013). With the fermentation process enhancing the milk’s digestibility, cultured milk is also a popular alternative milk option for lactose intolerant milk drinkers. Suppressive activity was observed. [Abs. The lactic acid bacterium which belongs to Lactobacillus such as Lactobacillus gasseri, and the lactic acid bacterium which belongs to Lactococcus such as Lactococcus lactis can be cultured by using the method for culturing lactic acid bacterium. Meiji Paigen Low Sugar Cultured Milk. [Author]Takasugi S, Ashida K, Maruyama S, Komaba Y, Kaneko T, Yamaji T, [Journal]British Journal of Nutrition 106(10):1487-1494(2011).
[Abs.
[Journal]Japanese Journal of Physical Fitness and Sports Medicine 55:S145-S152(2006). [Journal]Yakuri to Chiryo 36(7): 623-627 (2008). [Abs. ]In human studies with healthy adult women, milk-derived protein that has cyclooxygenase-2 inhibiting activity "α-lactalbumin" was shown to relieve menstrual pain, and allow for reduced use of analgesics improving QOL. The reason therefor is that the high-concentration bacteriocin contained in the concentrated cell suspension suppresses the activity of the Lactobacillus bulgaricus in the yogurt. Regardless of the process, both yoghurt and cultured drinking yoghurt still contain essential probiotics and nutrients that is good for overall health. Since the difference in the lactate concentration between the yogurts of Blends B and C is very small, if it is intended only to suppress an increase in the lactate concentration of the yogurt, the amount of concentrated cell suspension to be inoculated may be in the range from 0.01 to 0.05 WT%. Its production process and delicious flavor have remained largely unchanged to this day. In other words, the antibacterial activity per viable cell count of the concentrated cell suspension (Example 1) obtained by the neutral culture is about 100 times as much as the antibacterial activity per viable cell count of the concentrated cell suspension (Comparative Example 1) obtained by the static culture. Specifically, an aqueous whey solution is prepared by mixing 8.70% by weight of whey powder (manufactured by Meiji Dairies Corporation), 1.50% by weight of Whey Protein Concentrate (WPC80, manufactured by New Zealand Milk Products Co., Ltd.), and 88.80% by weight of water, based on the total weight of the whey degradation medium. It is well known that some kinds of lactic acid bacterium produces an antibacterial protein or peptide called a bacteriocin, As shown in the following Patent Documents 1 to 3, it is possible to improve the preservative quality of foods by using the bacteriocin-producing lactic acid bacterium. Article Is Cultured Drinking Yoghurt Really Yoghurt? [Abs. Size: 700ML. BETAGEN Cultured Milk Original Low Fat 4sX160ml. Before adding the proteolytic enzyme, whey protein such as a Whey Protein Concentrate (WPC), or Whey Protein Isolate (WPI) may be added to the aqueous whey solution. ]Bioguided fractionation of the methanol extract of Momordica charantia dried gourds led to the isolation of three new cucurbitane triterpenoids, together with eight known compounds. The present invention is intended for a method for producing fermented milk. [Author]Uchida K, Miyajima E, Kochiya E, Sawai Y, Yamada M. More preferably, the bacteriocin producer is cultured until the pH of the whey degradation medium becomes not higher than 5.8 and then the bacteriocin producer continues to be cultured while the pH of the whey degradation medium is controlled to be in a range of not lower than 5.2 and not higher than 5.8. MONMILK. S$ 1.20.
Lactococcus lactis produces a bacteriocin as the yogurt mix is fermented. 2 shows the respective measurement results on the viable cell count of the cultured Lactobacillus gasseri OLL2959 and the antibacterial activity of the concentrated cell suspension in Example 1 and Comparative Example 1. In other words, the antibacterial activity per viable cell count of the concentrated cell suspension (Example 2) obtained by the neutral culture is 70 or more times as much as the antibacterial activity per viable cell count of the concentrated cell suspension (Comparative Example 2) obtained by the static culture. 953 - 960) deal with the production of various bacteriocins. From this result, it can be clearly seen that it is possible to obtain a concentrated cell suspension having high antibacterial activity with high efficiency by centrifugal separation of the concentrated cell suspension at the acceleration of gravity of not lower than 6000 G. Hereafter, discussion will be made on methods for producing yogurt by using the concentrated cell suspension in accordance with Example 1, as Examples of the method for producing fermented milk in accordance with the present invention. Meiji Paigen Culture