Title:
ZINC PROTOPORPHYRIN IX-FORMING AGENT CONTAINING LACTIC ACID BACTERIA, AND COLOR TONE-IMPROVING METHOD AND MANUFACTURING METHOD FOR PROCESSED FOOD USING SAME
Document Type and Number:
WIPO Patent Application WO/2022/030493
Kind Code:
A1
Abstract:
The present invention provides: an agent and a method for forming zinc protoporphyrin IX under an aerobic condition using lactic acid bacteria belonging to the genus Lactococcus; an agent and a method for improving the color tone of a meat product; and a method for manufacturing a meat product. According to the present invention, ZnPP can be formed, in particular, not only in the center of a meat product manufactured under an aerobic condition, but also on the surface or the surface layer part thereof, where ZnPP was hardly formed in the prior art due to being susceptible to oxygen.
Inventors:
WAKAMATSU JUN-ICH (JP)
MD KAUSER UL ALAM (JP)
HAYAKAWA TORU (JP)
KUMURA HARUTO (JP)
MD KAUSER UL ALAM (JP)
HAYAKAWA TORU (JP)
KUMURA HARUTO (JP)
Application Number:
PCT/JP2021/028777
Publication Date:
February 10, 2022
Filing Date:
August 03, 2021
Export Citation:
Assignee:
UNIV HOKKAIDO NAT UNIV CORP (JP)
International Classes:
A23L13/00; A23L5/46; A23L13/60; C12N1/20; C12P17/10
Domestic Patent References:
| WO2015111597A1 | 2015-07-30 |
Foreign References:
| JP2013537427A | 2013-10-03 | |||
| EP3318625A2 | 2018-05-09 |
Other References:
ASADUZZAMAN MD; OHYA MOMO; KUMURA HARUTO; HAYAKAWA TORU; WAKAMATSU JUN-ICHI: "Searching for high ZnPP-forming edible bacteria to improve the color of fermented meat products without nitrite/nitrate", MEAT SCIENCE., ELSEVIER SCIENCE., GB, vol. 165, 7 March 2020 (2020-03-07), GB , XP086126185, ISSN: 0309-1740, DOI: 10.1016/j.meatsci.2020.108109
KAUSER-UL-ALAM MD., HAYAKAWA TORU, KUMURA HARUTO, WAKAMATSU JUN-ICHI: "High ZnPP-forming food-grade lactic acid bacteria as a potential substitute for nitrite/nitrate to improve the color of meat products", MEAT SCIENCE., ELSEVIER SCIENCE., GB, vol. 176, 1 June 2021 (2021-06-01), GB , pages 108467, XP055894286, ISSN: 0309-1740, DOI: 10.1016/j.meatsci.2021.108467
KAUSER-UL-ALAM MD., TOBA YU, HIOKI SHOJI, HAYAKAWA TORU, KUMURA HARUTO, WAKAMATSU JUN-ICHI: "Lactococcus lactis subsp. cremoris Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products", FOODS, vol. 9, no. 11, pages 1583, XP055894289, DOI: 10.3390/foods9111583
KAUSER-UL-ALAM MD., HAYAKAWA TORU, KUMURA HARUTO, WAKAMATSU JUN-ICHI: "High ZnPP-forming food-grade lactic acid bacteria as a potential substitute for nitrite/nitrate to improve the color of meat products", MEAT SCIENCE., ELSEVIER SCIENCE., GB, vol. 176, 1 June 2021 (2021-06-01), GB , pages 108467, XP055894286, ISSN: 0309-1740, DOI: 10.1016/j.meatsci.2021.108467
KAUSER-UL-ALAM MD., TOBA YU, HIOKI SHOJI, HAYAKAWA TORU, KUMURA HARUTO, WAKAMATSU JUN-ICHI: "Lactococcus lactis subsp. cremoris Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products", FOODS, vol. 9, no. 11, pages 1583, XP055894289, DOI: 10.3390/foods9111583
Attorney, Agent or Firm:
IP-ASSIST PATENT OFFICE (JP)
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