Title:
METHOD FOR PRODUCING FERMENTATION PRODUCT
Document Type and Number:
Japanese Patent JP2017006097
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To produce a fermentation product with strong fermentation flavor containing diacetyl and/or acetoin in a short time.SOLUTION: There is provided a method for producing fermentation product in which a production amount of diacetyl and/or acetoin of Lactococcus lactis subspecies lactis is significantly enhanced by performing mixed culture to L.bulgaricus, S.thermophilus and Lactococcus lactis subspecies lactis. Further, Lactococcus lactis subspecies lactis SBT1557 (FERM P-02038) being a strain highly producing acetoin is provided. The fermentation product contains Lactococcus lactis subspecies lactis having diacetyl production capability, L.bulgaricus and S.thermophilus.SELECTED DRAWING: Figure 3
Inventors:
FUJIWARA HITOMI
SETO YASUYUKI
SETO YASUYUKI
Application Number:
JP2015128340A
Publication Date:
January 12, 2017
Filing Date:
June 26, 2015
Export Citation:
Assignee:
SNOW BRAND MILK PRODUCTS CO LTD
International Classes:
C12N1/20; A23C9/127; A23C15/00; A23C19/00
Domestic Patent References:
| JP2014509871A | 2014-04-24 | |||
| JP2013202013A | 2013-10-07 | |||
| JPH03219884A | 1991-09-27 | |||
| JP2013169193A | 2013-09-02 | |||
| JP2011135832A | 2011-07-14 |
Foreign References:
| WO2012029835A1 | 2012-03-08 | |||
| WO2008099543A1 | 2008-08-21 |
Other References:
INTERNATIONAL DAIRY JOURNAL, vol. 13, no. 7, JPN6019012269, 2003, pages 529 - 535, ISSN: 0004189911
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 160, JPN6020030164, 2013, pages 329 - 336, ISSN: 0004325670
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 160, JPN6020030164, 2013, pages 329 - 336, ISSN: 0004325670
Attorney, Agent or Firm:
Patent Business Corporation Moegi Patent Office