Title:
金刺梨の発酵方法
Document Type and Number:
Japanese Patent JP6522095
Kind Code:
B2
Abstract:
A method for fermenting Rosa sterilis var. leioclada includes providing a fruit sample of Rosa sterilis var. leioclada. A Lactobacillus casei strain, a Bifidobacterium longum strain and a Saccharomyces cerevisiae strain are mixed in a cell number ratio of 0.3-1:0.2-0.9:1-1.8 to form a microbial mixture. The fruit sample of Rosa sterilis var. leioclada is then fermented by the microbial mixture at 22-33° C. for 6-15 days to obtain a fermented juice. A total concentration of the Lactobacillus casei strain, the Bifidobacterium longum strain and the Saccharomyces cerevisiae strain in the mixture solution containing the microbial mixture and the fruit sample of Rosa sterilis var. leioclada is between 1.5×107 and 3.5×107 CFU/mL.
Inventors:
Chen Yi Jin
Forgiveness
Camel dragon
Yellow Suisei
Giann Hue Tin
Forgiveness
Camel dragon
Yellow Suisei
Giann Hue Tin
Application Number:
JP2017241603A
Publication Date:
May 29, 2019
Filing Date:
December 18, 2017
Export Citation:
Assignee:
Kenmo Biological Technology Co., Ltd.
International Classes:
A23L19/00; A23B7/10; A23L33/10
Domestic Patent References:
| JP3083548A |
Foreign References:
| CN102366090A | ||||
| CN105647770A |
Attorney, Agent or Firm:
Isshiki International Patent Service Corporation