FERMENTED FOOD AND PRODUCTION METHOD THEREOF

WIPO Patent Application WO/2023/190332

A1

A fermented food containing a lactic acid bacterium, characterized by: being substantially free from glucose; containing a sugar, other than glucose, metabolizable by the lactic acid bacterium; the sugar metabolizable by the lactic acid bacterium being derived from a vegetable material containing starch; and having a pH of 4.5 or lower. A production method of a fermented food, said method being characterized by comprising the following steps (a) to (b): step (a) for culturing a lactic acid bacterium in a medium, which contains glucose and a sugar other than glucose metabolizable by the lactic acid bacterium, until the medium becomes substantially free from glucose; and step (b) for, when the pH after the termination of the culture is higher than 4.5, controlling the pH to 4.5 or lower. Thus, in a fermented food containing a lactic acid bacterium and a sugar, the acid production by the lactic acid bacterium is inhibited and the flavor and the survivability of the lactic acid bacterium are improved.

NAITO EIICHIRO (JP)
SUZUKI CHIAKI (JP)
KONDO YUU (JP)
YOSHIDA YASUTO (JP)

PCT/JP2023/012184

October 05, 2023

March 27, 2023

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YAKULT HONSHA KK (JP)

A23L33/00; C12C7/04; A23L33/125; C12N1/20; C12P1/06

WO2016133009A1

2016-08-25

JP2010119350A	2010-06-03
JP2016093151A	2016-05-26
JP2020000017A	2020-01-09
JPH06296486A	1994-10-25

ALEMNEH SENDEKU TAKELE, EMIRE SHIMELIS ADMASSU, HITZMANN BERND: "Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum", FOODS, vol. 10, no. 10, 30 September 2021 (2021-09-30), pages 2333, XP093096502, DOI: 10.3390/foods10102333

THE PATENT CORPORATE BODY OF ONO & CO. (JP)

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