Title:
発酵物の製造方法
Document Type and Number:
Japanese Patent JP6832619
Kind Code:
B2
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
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Inventors:
Fujiwara Hitomi
Yasuyuki Seto
Yasuyuki Seto
Application Number:
JP2015128340A
Publication Date:
February 24, 2021
Filing Date:
June 26, 2015
Export Citation:
Assignee:
Snow Brand Megmilk Co., Ltd.
International Classes:
C12N1/20; A23C9/123; A23C15/00; A23C19/00
Domestic Patent References:
| JP2013169193A | ||||
| JP2011135832A | ||||
| JP2014509871A | ||||
| JP2013202013A | ||||
| JP3219884A |
Foreign References:
| WO2012029835A1 | ||||
| WO2008099543A1 |
Other References:
International Dairy Journal,2003年,Vol.13, No.7,p.529-535
Attorney, Agent or Firm:
Patent Business Corporation Moegi Patent Office