Title:
フルクタン含有食品からの免疫賦活発酵食品
Document Type and Number:
Japanese Patent JP5249817
Kind Code:
B2
Abstract:
Provided is a fermentation product (fermented food) that has high functionality by subjecting a fructan-containing material (in particular,a material including garlic or rakkyo containing fructan, at a high concentration) directly to lactic acid fermentation without performing a heat treatment or an enzymatic treatment. More specifically, provided are: a fermentation product having an immunopotentiating effect, which is obtained by lactic acid fermentation of a fructan-containing material using a lactic acid bacterium Lactobacillus plantarum S506 strain (NITE BP-643) having fructan-utilizing ability, a mutant strain of the S506 strain having fructan-utilizing ability, or a strain isolated from Lactobacillus plantarum and having the same bacteriological properties as those of the S506 strain; and a fermented food which contains the fermentation product.
Inventors:
Soichi Kusano
Koji Tamura
Takaaki Yamashita
Koji Tamura
Takaaki Yamashita
Application Number:
JP2009044982A
Publication Date:
July 31, 2013
Filing Date:
February 27, 2009
Export Citation:
Assignee:
Fuji Sangyo Co., Ltd.
International Classes:
A23L19/00; A23L19/10; A23L27/10; A61K35/74; A61K35/747; A61K36/28; A61K36/896; A61K36/8962; A61P37/04; C12N1/20
Domestic Patent References:
| JP2007244211A | ||||
| JP8294379A | ||||
| JP2008231002A | ||||
| JP2006094853A | ||||
| JP2007185105A |
Other References:
J Appl Microbiol, 2002, Vol.92, No.2, p.307-314
埼玉県工業技術センター研究報告, 1999, Vol.1, p.203-207
食品加工に関する試験成績, 1999, Vol.1998, p.21-24
埼玉県食品工業試験場業務報告, 1998, Vol.1997, p.28-38
福井県農林水産部 編, 普及に移した技術 平成11-15年度, 2003, No., p.61-62
Food Biotechnol, 2007, Vol.21, No.3/4, p.349-363
埼玉県工業技術センター研究報告, 1999, Vol.1, p.203-207
食品加工に関する試験成績, 1999, Vol.1998, p.21-24
埼玉県食品工業試験場業務報告, 1998, Vol.1997, p.28-38
福井県農林水産部 編, 普及に移した技術 平成11-15年度, 2003, No., p.61-62
Food Biotechnol, 2007, Vol.21, No.3/4, p.349-363
Attorney, Agent or Firm:
Yuya Yano