ヘリコバクター・ピロリ及び食中毒菌に対して抑制効果を有する発酵食品の製造方法、並びにその製造方法により製造された発酵食品

Title:

ヘリコバクター・ピロリ及び食中毒菌に対して抑制効果を有する発酵食品の製造方法、並びにその製造方法により製造された発酵食品

Document Type and Number:

Japanese Patent JP2005511104

Kind Code:

A

Abstract:

The present invention related to a method for preparing fermented food having suppressive effect against Helicobactor-pylori and food-poisoning bacillus that comprises the steps of inoculating lactic ferments into the food, wherein said lactic ferments is selected from the group consisting of Lactobacillus genus, Bifidobacterium genus, Streptococus genus and the mixture thereof, and said food is selected from the group consisting of grain, fruit, vegetables and their mixture; and incubating said inoculated mixture at 15-35° C. for 12~48 hours.

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Inventors:

Fly, Kyung
Son, John-Walk
Lee, Jin-hee
Rim, Jae-Kug

Application Number:

JP2003552071A

Publication Date:

April 28, 2005

Filing Date:

December 20, 2002

Export Citation:

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Assignee:

CJ Corp.

International Classes:

A23C9/123; A23L1/00; A23L1/30; A23L7/104; A23L11/00; A23L19/00; A23L29/00; (IPC1-7): A23L1/30; A23L1/00; A23L1/105; A23L1/20; A23L1/212

Domestic Patent References:

JPH1112172A	1999-01-19
JPH0994055A	1997-04-08
JPH08289768A	1996-11-05
JPH07313112A	1995-12-05
JPS6430565A	1989-02-01
JP2001120173A	2001-05-08

Foreign References:

US6329002B1

2001-12-11

Attorney, Agent or Firm:

Takashi Shoji
Yuriko Shinobu
Furudate Kutanko

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