| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 101 | Fermented food or drink product, and method for producing the same | US12451721 | 2008-05-16 | US08192771B2 | 2012-06-05 | Takamitsu Okamoto; Masahiko Takeda; Shigekazu Imayoshi; Nobuhiro Yajima |
| The present invention relates to a method for producing a fermented food or drink product, including: adding a strain of lactic acid bacteria which belongs to Lactobacillus brevis to a medium containing 50% or more by mass of a vegetative raw material, and either 0.2 to 2.0% by mass of malic acid or 2.0 to 20.0% by mass of fructose, the medium having a pH of 5.0 to 7.0, and the content of the vegetative raw material being expressed by a content thereof in its natural state; and performing fermentation at least until the termination of a logarithmic growth phase of the strain of lactic acid bacteria, wherein an acid or a strain of lactic acid-producing bacteria is additionally added to the medium at any point in time from the initiation of the fermentation until the termination of the logarithmic growth phase, so as to perform the fermentation with a rate of pH reduction of the medium being 0.01 to 0.3 (1/hour) during a time from the initiation of the fermentation until the termination of the logarithmic growth phase, and with a pH of the medium being 3.3 to 4.6 at the time the fermentation is completed. | ||||||
| 102 | MIXTURE OF LACTIC BACTERIA FOR THE PREPARATION OF GLUTEN FREE BAKED PRODUCTS | US12374246 | 2007-07-03 | US20100055238A1 | 2010-03-04 | Giammaria Giuliani; Anna Benedusi; Raffaella Di Cagno; Maria De Angelis; Antonella Luisi; Marco Gobbetti |
| The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding. | ||||||
| 103 | Bifidobacterium longum | US10709674 | 2004-05-21 | US07427499B2 | 2008-09-23 | Kazuyoshi Sotoyama; Akinori Hiramatsu; Jin-zhong Xiao; Noritoshi Takahashi; Shizuki Kondo; Tomoko Yaeshima; Sachiko Takahashi |
| 17It is intended to provide Bifidobacterium longum having the following bacteriological properties and microbial powders, foods and beverages containing this Bifidobacterium longum: (1) having such fermentation ability as to make a milk base medium to pH 4.6 or below; (2) showing a survival rate of 50% or more in the case of, after attaining pH 4.4 to 4.6 in a milk base medium, quenching and storing at 10° C. for two weeks; and (3) having such gastric juice tolerance as to yield a survival rate of 10% or more in the case of storing in artificial gastric juice (pH 3.0) at 37° C. for two hours. | ||||||
| 104 | BIFIDOBACTERIUM LONGUM | US10709674 | 2004-05-21 | US20040202749A1 | 2004-10-14 | Kazuyoshi Sotoyama; Akinori Hiramatsu; Jin-zhong Xiao; Noritoshi Takahashi; Shizuki Kondo; Tomoko Yaeshima; Sachiko Takahashi |
| 17It is intended to provide Bifidobacterium longum having the following bacteriological properties and microbial powders, foods and beverages containing this Bifidobacterium longum: (1) having such fermentation ability as to make a milk base medium to pH 4.6 or below; (2) showing a survival rate of 50% or more in the case of, after attaining pH 4.4 to 4.6 in a milk base medium, quenching and storing at 10null C. for two weeks; and (3) having such gastric juice tolerance as to yield a survival rate of 10% or more in the case of storing in artificial gastric juice (pH 3.0) at 37null C. for two hours. | ||||||
| 105 | NOVEL INDIGENOUS NATURAL YEAST AND LACTOBACILLUS ISOLATED FROM TRADITIONAL KOREAN MALT FOR BAKING BREAD | EP15878314 | 2015-12-30 | EP3130662A4 | 2018-01-17 | PARK CHUNG KIL; LEE CHEON YONG; SHIM SANG MIN; JUNG MOON YOUNG; SONG SEONG BONG; KIM BYEONG CHEOL; SEO JIN HO; HAN NAM SOO; HONG SUNG JONG |
| Provided are Saccharomyces cerevisiae SPC-SNU 70-1 (KCTC 12776BP) which is novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk, and Lactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP), Lactobacillus curvatus SPC-SNU 70-3 (KCTC 12778BP) and Lactobacillus sanfranciscensis SPC-SNU 70-4 (KCTC 12779BP) which are novel natural Korean yeasts isolated from traditional Korean nuruk. | ||||||
| 106 | NOVEL INDIGENOUS NATURAL YEAST AND LACTOBACILLUS ISOLATED FROM TRADITIONAL KOREAN MALT FOR BAKING BREAD | EP15878314.2 | 2015-12-30 | EP3130662A1 | 2017-02-15 | PARK, Chung Kil; LEE, Cheon Yong; SHIM, Sang Min; JUNG, Moon Young; SONG, Seong Bong; KIM, Byeong Cheol; SEO, Jin Ho; HAN, Nam Soo; HONG, Sung Jong |
Provided are Saccharomyces cerevisiae SPC-SNU 70-1 (KCTC 12776BP) which is novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk, and Lactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP), Lactobacillus curvatus SPC-SNU 70-3 (KCTC 12778BP) and Lactobacillus sanfranciscensis SPC-SNU 70-4 (KCTC 12779BP) which are novel natural Korean yeasts isolated from traditional Korean nuruk. |
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| 107 | NOVEL LACTOBACILLUS STRAINS AND THE USES THEREOF | EP14709662.2 | 2014-03-12 | EP2967120A1 | 2016-01-20 | GOELLING, Detlef; HEILMANN, Andreas; LANG, Christine |
| The invention concerns novel Lactobacillus strains and the uses thereof, in particular for preserving foods, animal feedstuff, pharmaceutical compositions and/or cosmetic compositions. | ||||||
| 108 | BACTERIAL STRAIN HAVING ANTI-ALLERGIC ACTIVITY, AND BEVERAGE, FOOD AND ANTI-ALLERGIC AGENT COMPRISING CELL OF THE BACTERIAL STRAIN | EP07792734.1 | 2007-08-20 | EP2062968B1 | 2012-03-28 | SEGAWA, Syuichi; NAKAKITA, Yasukazu; TAKATA, Yoshihiro; YASUI, Hisako |
| Disclosed is a bacterial strain belonging to Lactobacillus brevis subspecies brevis which has a more potent anti-allergic activity compared to a known lactic acid bacterium strain and can produce γ-amino butyric acid (GABA). Also disclosed is a beverage or food comprising a cell of the bacterial strain. Further disclosed is an anti-allergic agent comprising a cell of the bacterial strain as an active ingredient. The strain can proliferate in a sparkling alcoholic beverage, can produce GABA and has an anti-allergic activity. | ||||||
| 109 | BACTERIAL STRAIN HAVING ANTI-ALLERGIC ACTIVITY, AND BEVERAGE, FOOD AND ANTI-ALLERGIC AGENT COMPRISING CELL OF THE BACTERIAL STRAIN | EP07792734.1 | 2007-08-20 | EP2062968A1 | 2009-05-27 | SEGAWA, Syuichi; NAKAKITA, Yasukazu; TAKATA, Yoshihiro; YASUI, Hisako |
It is an object of the present invention to provide a bacterial strain belonging to Lactobacillus brevis subspecies brevis, which has more potent antiallergic activity than the known lactic acid bacteria strains and produces γ-aminobutyric acid (GABA). It is another object of the present invention to provide beverages and foods containing cells of the aforementioned bacterial strain belonging to Lactobacillus brevis subspecies brevis, as well as antiallergic agents containing them as an active ingredient. The present invention provides a bacterial strain belonging to Lactobacillus brevis subspecies brevis, which: is capable of growing in effervescent alcoholic beverages, produces γ-aminobutyric acid (GABA), and has antiallergic activity. |
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| 110 | 韓国伝統の麹から分離した製パン用の新規な土地産の天然乳酸菌 | JP2017513031 | 2015-12-30 | JP6246980B2 | 2017-12-13 | パク,チョン キル; イ,チョン ヨン; シム,サン ミン; ジョン,ムン ヨン; ソン,ソン ボン; キム,ビョン チョル; ソ, ジン ホ; ハン,ナム ス; ホン,ソン ジョン |
| 111 | 新規ラクトバチルス株及びその使用 | JP2015562132 | 2014-03-12 | JP2016510985A | 2016-04-14 | ゲリング，デトレフ; ハイルマン，アンドレアス; ラング，クリスティーネ |
| 本発明は、新規ラクトバチルス株、並びに、特に食品、動物飼料、医薬組成物及び/又は化粧品組成物を保存するためのその使用に関する。【選択図】なし | ||||||
| 112 | サワードウへのグルテン分解用のマイクロカプセル化細菌集団及びそのサワードウの製造方法 | JP2015540221 | 2012-11-06 | JP2015533290A | 2015-11-24 | ペドロサ−イスラス ルース |
| 本発明はa)3つの異なる市販の乳酸菌株と、b)カプセル化剤と、c)プレバイオティクスと、d)トレハロースを含み、細菌由来のタンパク質分解酵素及び真菌由来のタンパク質分解酵素と組み合わせられるグルテン分解用のマイクロカプセル化細菌集団に関する。好ましくは、マイクロカプセル化細菌集団はa)ラクトバチルスプランタルムATCC8014と、b)ラクトバチルスサンフランシセンシスATCC27652と、c)ラクトバチルスブレビスATCC14869と、d)タンパク質を90%含む乳清から分離したタンパク質と、e)デキストロース当量が10のマルトデキストリンと、f)アラビアゴムと、g)アガベシロップと、h)トレハロースとを含み、細菌由来のプロテアーゼと真菌由来のプロテアーゼと組み合わせられる。また、マイクロカプセル化細菌集団を得る方法又はマイクロカプセル化細菌集団から製造されるサワードウ及びサワードウを使用して得られるパン製品に関する。 | ||||||
| 113 | ロイテリン産生ラクトバチルス・ブレビス | JP2014543986 | 2011-11-30 | JP2015500016A | 2015-01-05 | ペギー ガロー; ガエル クエール; ラファエル ブルデ−シカール |
| 本発明はラクトバチルス・ブレビスのロイテリン産生株に関する。これらの株は、ヘリコバクター・ピロリ感染によって生じる病態の治療又は予防に特に有用である。【選択図】なし | ||||||
| 114 | Circadian rhythm improving medicine | JP2012046806 | 2012-03-02 | JP2013181005A | 2013-09-12 | OISHI KATSUTAKA; MIYAZAKI REKI; ITO NANAKO; YAMAMOTO YUKIORI; NAKAKITA YASUICHI; KANEDA HIROTAKA |
| PROBLEM TO BE SOLVED: To provide a new circadian rhythm improving medicine.SOLUTION: Provided is a circadian rhythm improving medicine containing the bacterial cell of lactobacillus or processed product thereof as an active constituent. | ||||||
| 115 | Production method of bacterial cells of nano type lactic acid bacteria | JP2009534787 | 2008-06-26 | JP5257363B2 | 2013-08-07 | 秀夫 長谷川; 辰彦 菅 |
| 116 | Strain, as well as beverages containing the bacteria having an anti-allergic effect, food and anti-allergic agents | JP2008530894 | 2007-08-20 | JP5066091B2 | 2012-11-07 | 保一 中北; 久子 保井; 修一 瀬川; 善浩 高田 |
| 117 | Production method for natural immunity activator enhanced in natural immunity promoting action and royal jelly-derived natural immunity activator produced by the production method | JP2011024040 | 2011-02-07 | JP2012162488A | 2012-08-30 | KATAOKA KEIKO |
| PROBLEM TO BE SOLVED: To provide a new 'production method for a royal jelly-derived natural immunity activator enhanced in natural immunity promoting action' excellent in natural immunity promoting action, and to provide a royal jelly-derived natural immunity activator produced by the production method.SOLUTION: There are provided a production method for a natural immunity activator enhanced in natural immunity promoting action, at least comprising a step of fermenting royal jelly with lactobacillus, and further a production method for a natural immunity activator enhanced in natural immunity promoting action, comprising at least following steps (1) to (3): (1) a step of pre-culturing lactobacillus, (2) a step of fermenting royal jelly with the lactobacillus and (3) a step of sterilizing the lactobacillus. | ||||||
| 118 | ナノ型乳酸菌 | JP2009534787 | 2008-06-26 | JPWO2009157073A1 | 2011-12-01 | 長谷川 秀夫; 秀夫 長谷川; 菅 辰彦; 辰彦 菅 |
| 乳酸菌から、培養工程および加工工程における培地のpHを、例えば、5〜8程度の中性域に調整して得られた乳酸菌の菌体は、粒度分布における最頻値(粒度)が1.0μm以下となる。このような小さな粒度を有するナノ型乳酸菌の菌体は、INF−αの産生能に優れるとともに、水への分散性に優れている。 | ||||||
| 119 | 抗アレルギー作用を有する菌株並びにその菌体を含有する飲料、食品及び抗アレルギー剤 | JP2008530894 | 2007-08-20 | JPWO2008023663A1 | 2010-01-07 | 修一 瀬川; 保一 中北; 善浩 高田; 久子 保井 |
| 本発明は、これまでに知られる乳酸菌株よりも強い抗アレルギー作用を有し、かつ、γ−アミノ酪酸(GABA)を産生する、ラクトバチラス・ブレビス亜種ブレビスに属する菌株を提供すること、及び、この菌株の菌体を含有する飲料及び食品並びにこれらを有効成分として含有する抗アレルギー剤を提供することを目的としている。本発明は、ラクトバチラス・ブレビス亜種ブレビスに属する菌株であって、発泡性アルコール飲料中で増殖可能であり、GABAを産生し、抗アレルギー作用を有する菌株を提供する。 | ||||||
| 120 | Mixture of lactic acid bacteria for the preparation of baked products of gluten-free | JP2009520133 | 2007-07-03 | JP2009543576A | 2009-12-10 | ゴベッティ、マルコ; ジュリアーニ、ジャムマリア; アンジェリス、マリア デ; カニュ、ラファエッラ ディ; ベネドゥースィ、アンナ; ルイージ、アントネッラ |
| The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding. | ||||||
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