Title:
BACTERIUM LACTOBACILLUS HELVETICUS HAVING HIGH PROTEOLYSIS ACTIVITY
Document Type and Number:
WIPO Patent Application WO/2012/063826
Kind Code:
A1
Abstract:
The present invention provides a lactic acid bacterium which has high proteolysis activity and thus has excellent peptide production ability and/or amino acid production ability. The present invention also provides fermented milk which contains an amino acid and/or a peptide at high concentration and has a good flavor. The present invention specifically provides a lactic acid bacterium belonging to the genus Lactobacillus helveticus, which is characterized by having at least one of the following properties (a)-(d).
(a) The lactic acid bacterium produces 25 μmol/ml or more of a free amino acid by fermenting animal milk.
(b) The lactic acid bacterium produces 8.5 mg/ml or more of a peptide by fermenting animal milk.
(c) The lactic acid bacterium produces XP peptide and/or XPP peptide in a total amount of 260 μg/ml or more by fermenting animal milk.
(d) The amount of IPP peptide and VPP peptide per acidity of fermented milk that is obtained by fermenting animal milk at 30-34˚C (inclusive) is 6.0 mg/g or more in terms of VPP.
Inventors:
WAKAI TAKETO (JP)
HATANAKA MISAKI (JP)
NAKAMURA YASUNORI (JP)
YAMAMOTO NAOYUKI (JP)
HATANAKA MISAKI (JP)
NAKAMURA YASUNORI (JP)
YAMAMOTO NAOYUKI (JP)
Application Number:
PCT/JP2011/075735
Publication Date:
May 18, 2012
Filing Date:
November 08, 2011
Export Citation:
Assignee:
CALPIS CO LTD (JP)
WAKAI TAKETO (JP)
HATANAKA MISAKI (JP)
NAKAMURA YASUNORI (JP)
YAMAMOTO NAOYUKI (JP)
WAKAI TAKETO (JP)
HATANAKA MISAKI (JP)
NAKAMURA YASUNORI (JP)
YAMAMOTO NAOYUKI (JP)
International Classes:
C12N1/20; A23C9/13; C12P13/04; C12P21/06; C12N15/00; C12R1/225
Domestic Patent References:
| WO2006004105A1 | 2006-01-12 | |||
| WO2009149880A1 | 2009-12-17 |
Foreign References:
| JPH1095736A | 1998-04-14 | |||
| JP2005517424A | 2005-06-16 | |||
| JP2009532018A | 2009-09-10 | |||
| JP2009296972A | 2009-12-24 |
Other References:
MEYER,J. ET AL.: "Hot topic: Changes in angiotensin-converting enzyme inhibition and concentrations of the tripeptides Val-Pro-Pro and Ile-Pro-Pro during ripening of different Swiss cheese varieties", J DAIRY SCI, vol. 92, no. 3, 2009, pages 826 - 836
Attorney, Agent or Firm:
HIRAKI Yusuke et al. (JP)
Yusuke Hiraki (JP)
Yusuke Hiraki (JP)
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Claims: