Title:
HEAT-RESISTANT BACTERIUM COMPOSITION
Document Type and Number:
WIPO Patent Application WO/2020/196844
Kind Code:
A1
Abstract:
Provided is a technique for improving the heat resistance of a bacterium. The heat resistance of a bacterium can be improved by mixing the bacterium with an oil or fat and an emulsifying agent.
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Inventors:
OZAWA TOMOHITO (JP)
Application Number:
PCT/JP2020/014078
Publication Date:
October 01, 2020
Filing Date:
March 27, 2020
Export Citation:
Assignee:
MORINAGA MILK INDUSTRY CO LTD (JP)
International Classes:
A23C9/16; C12N1/00; C12N1/20
Foreign References:
| JP2011103823A | 2011-06-02 | |||
| JPS60221078A | 1985-11-05 | |||
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| US20120282104A1 | 2012-11-08 | |||
| JPH0739351A | 1995-02-10 | |||
| JPH08214875A | 1996-08-27 | |||
| JP2018019628A | 2018-02-08 | |||
| JP2014065669A | 2014-04-17 | |||
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| JPH10191950A | 1998-07-28 | |||
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Other References:
ABE, FUMIAKI ET AL.: "Stability of bifidobacteria in powdered formula", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 44, 2009, pages 718 - 724, XP055535855, DOI: 10.1111/j.1365-2621.2008.01881.x
JOURNAL OF FOOD SCIENCE, vol. 9, 2017, pages 2134 - 2141
FOOD HYDROCOLLOIDS, vol. 51, 2015, pages 459 - 467
See also references of EP 3949742A4
JOURNAL OF FOOD SCIENCE, vol. 9, 2017, pages 2134 - 2141
FOOD HYDROCOLLOIDS, vol. 51, 2015, pages 459 - 467
See also references of EP 3949742A4
Attorney, Agent or Firm:
IP FIRM SHUWA (JP)
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