JP2007306896A - Microorganism proliferation promoting agent and fermentation promoting agent - Google Patents
Microorganism proliferation promoting agent and fermentation promoting agent Download PDFInfo
- Publication number
- JP2007306896A JP2007306896A JP2006141945A JP2006141945A JP2007306896A JP 2007306896 A JP2007306896 A JP 2007306896A JP 2006141945 A JP2006141945 A JP 2006141945A JP 2006141945 A JP2006141945 A JP 2006141945A JP 2007306896 A JP2007306896 A JP 2007306896A
- Authority
- JP
- Japan
- Prior art keywords
- fermentation
- growth
- promoting agent
- medium
- gum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
本発明は、乳酸菌、ビフィズス菌、酵母菌など様々な微生物の増殖を促進する微生物増殖促進剤、及び微生物による発酵処理を促進する発酵処理促進剤に関する。 The present invention relates to a microorganism growth promoter that promotes the growth of various microorganisms such as lactic acid bacteria, bifidobacteria, and yeasts, and a fermentation treatment accelerator that promotes fermentation treatment by microorganisms.
従来から、微生物の増殖促進については、腸内細菌叢の善玉菌であるビフィズス菌や乳酸菌のプレバイオティクスが中心に研究され、様々な商品が開発されている。例えば、ビフィズス菌（ビフィドバクテリウム）や乳酸菌の増殖促進剤としては、分離大豆タンパク（特許文献１）、酒粕（特許文献２）、フラクトオリゴ糖（特許文献３）、グルコン酸（特許文献４）等が知られている。また、酵母菌の増殖促進剤としては、酒粕（特許文献５）等が知られており、海藻の増殖促進剤としては、フェニル尿素系化合物（特許文献６）等が知られている。 Conventionally, with regard to the promotion of the growth of microorganisms, various products have been developed, focusing on prebiotics of bifidobacteria and lactic acid bacteria, which are good bacteria in the intestinal flora. For example, as a growth promoter of bifidobacteria (bifidobacterium) and lactic acid bacteria, isolated soybean protein (patent document 1), sake lees (patent document 2), fructooligosaccharide (patent document 3), gluconic acid (patent document 4) Etc. are known. As a yeast growth promoter, sake lees (Patent Document 5) and the like are known, and as a seaweed growth promoter, phenylurea compounds (Patent Document 6) and the like are known.
しかしながら、これら微生物の増殖促進剤は、特定の微生物の増殖にしか対応しておらず、様々な微生物に対応している万能な微生物増殖促進剤は、見出されていない。 However, these microbial growth promoters only deal with the growth of specific microorganisms, and no universal microbial growth promoters corresponding to various microorganisms have been found.
そこで、本発明は、様々な微生物の増殖を促進可能である微生物増殖促進剤及び様々な微生物による発酵処理を促進する発酵処理促進剤を提供することを目的とする。 Therefore, an object of the present invention is to provide a microbial growth promoter that can promote the growth of various microorganisms and a fermentation processing promoter that promotes a fermentation process using various microorganisms.
以上、目的を達成するためには、本発明者らは、鋭意研究を重ねた結果、アラビノース及びウロン酸を構成糖に含む多糖類又はその分解物が、様々な微生物の増殖を促進することを見出した。すなわち、本発明は、アラビノース及びウロン酸を構成糖に含む多糖類又はその分解物を主成分とする微生物増殖促進剤である。また、本発明によれば、微生物による発酵処理を促進することができるので、発酵処理促進剤として用いることができる。 As described above, in order to achieve the object, the present inventors have conducted extensive research and found that a polysaccharide containing arabinose and uronic acid or a decomposition product thereof promotes the growth of various microorganisms. I found it. That is, the present invention is a microbial growth promoter mainly comprising a polysaccharide containing arabinose and uronic acid as constituent sugars or a degradation product thereof. Moreover, according to this invention, since the fermentation process by microorganisms can be accelerated | stimulated, it can be used as a fermentation process promoter.
以上のように、本発明によれば、アラビノース及びウロン酸を構成糖に含む多糖類又はその分解物を主成分とすることにより、様々な微生物の増殖を促進可能である微生物増殖促進剤及び発酵処理促進剤を提供することを提供することができる。 As described above, according to the present invention, a microorganism growth promoter and fermentation capable of promoting the growth of various microorganisms by using a polysaccharide containing arabinose and uronic acid as a constituent sugar or a decomposition product thereof as a main component. Providing a processing accelerator can be provided.
本発明に係る微生物増殖促進剤において、前記多糖類は、アラビアガム、トラガントガム、カラヤガム及びアラビノガラクタンのうち少なくとも１以上であることが好ましい。また、本発明に係る微生物増殖促進剤において、多糖類の分解物とは、多糖類を酸や熱などによって加水分解したものであり、アラビアガムの分解物は、分子量が１，０００〜１００，０００に調整されたものであり、トラガントガムの分解物は、分子量が１，０００〜３００，０００に調整されたものであり、カラヤガムの分解物は、分子量が１，０００〜３００，０００に調整されたものであり、アラビノガラクタンの分解物は、分子量が１，０００〜５０，０００に調整されたものである。 In the microbial growth promoter according to the present invention, the polysaccharide is preferably at least one of gum arabic, gum tragacanth, karaya gum and arabinogalactan. In the microbial growth promoter according to the present invention, the polysaccharide degradation product is a polysaccharide hydrolyzed by acid or heat, and the gum arabic degradation product has a molecular weight of 1,000 to 100,000. The degradation product of tragacanth gum is adjusted to a molecular weight of 1,000 to 300,000, and the decomposition product of Karaya gum is adjusted to a molecular weight of 1,000 to 300,000. The degradation product of arabinogalactan has a molecular weight adjusted to 1,000 to 50,000.
本発明に係る微生物増殖促進剤の主成分であるアラビノース及びウロン酸を構成糖に含む多糖類は、安価であるので、安価な微生物増殖促進剤を提供することができる。また、本発明に係る微生物増殖促進剤は、簡便に微生物の増殖を促進させて、発酵・熟成時間を短縮させたり、微生物の作る有用物質の生産速度、生産量を増加させることができる。 Since the polysaccharide containing arabinose and uronic acid, which are the main components of the microbial growth promoter according to the present invention, in the constituent sugars is inexpensive, an inexpensive microbial growth promoter can be provided. Moreover, the microorganism growth promoter according to the present invention can easily promote the growth of microorganisms, shorten the fermentation / ripening time, and increase the production rate and production amount of useful substances produced by microorganisms.
本発明に係る微生物増殖促進剤において、増殖促進される微生物は、本発明に係る微生物増殖促進剤の主成分である多糖類の機能を失活させることはない。このため、本発明に係る微生物増殖促進剤は、これら多糖類が有する食物繊維としての機能を同時に有する。 In the microorganism growth promoter according to the present invention, the microorganism whose growth is promoted does not deactivate the function of the polysaccharide which is the main component of the microorganism growth promoter according to the present invention. For this reason, the microbial growth promoter according to the present invention simultaneously has a function as dietary fiber possessed by these polysaccharides.
本発明に係る微生物増殖促進剤は、発酵乳等の乳酸菌やビフィズス菌の増殖を促進させ、発酵時間の短縮や発酵物中の乳酸菌数を増加させることができる。本発明に係る微生物増殖促進剤の主成分である多糖類の機能は、失活されることはないので、本発明に係る微生物増殖促進剤によって増殖促進された乳酸菌やビフィズス菌が含まれた食品を摂取することで、腸内環境を整えるシンバイオティクスとしての効果が得られる。 The microbial growth promoter according to the present invention can promote the growth of lactic acid bacteria such as fermented milk and bifidobacteria, shorten the fermentation time, and increase the number of lactic acid bacteria in the fermented product. Since the function of the polysaccharide, which is the main component of the microbial growth promoter according to the present invention, is not inactivated, food containing lactic acid bacteria and bifidobacteria promoted by the microbial growth promoter according to the present invention Ingesting can provide an effect as a symbiotic that regulates the intestinal environment.
本発明に係る微生物増殖促進剤は、清酒、ワイン、ビール等に使用される酵母の増殖を促進し、アルコール生産量を増加させることができる。また、本発明に係る微生物増殖促進剤は、パンの製造時にイーストフードとともに添加することにより、パン酵母の発酵を促進させ、焼き上がりがふんわりとした食感のパンを得ることが出来る。 The microorganism growth promoter according to the present invention can promote the growth of yeast used in sake, wine, beer and the like, and increase the amount of alcohol produced. In addition, the microbial growth promoter according to the present invention can be added together with yeast food during the production of bread, thereby promoting the fermentation of baker's yeast and obtaining a bread with a soft texture.
本発明に係る微生物増殖促進剤は、麹菌の増殖を促進し、製麹や味噌・醤油の発酵を促進させ、発酵時間を短縮させることができる。また、本発明に係る微生物増殖促進剤は、ブルーチーズ等の真菌を使用したチーズに添加することにより、有用カビの発育と、チーズ内部への菌糸の成長を促進させることができる。さらに、チーズの乳酸発酵を促進させ、熟成期間を短縮させることができる。 The microbial growth promoter according to the present invention can promote the growth of koji mold, promote the fermentation of koji or miso / soy sauce, and shorten the fermentation time. Moreover, the microorganism growth promoter which concerns on this invention can accelerate | stimulate the growth of a useful mold | fungi and the growth of the mycelia in cheese inside by adding to cheese using fungi, such as blue cheese. Furthermore, lactic acid fermentation of cheese can be promoted and the ripening period can be shortened.
本発明に係る微生物増殖促進剤は、キサンタンガム、プルラン、デキストランなどの微生物多糖類の生産を促進させることができる。また、本発明に係る微生物増殖促進剤は、納豆中の納豆菌の増殖を促進させてその菌数を増加させることができる。さらに、本発明に係る微生物増殖促進剤は、土壌中に含まれる菌数の増殖を促進させて、汚染土壌や廃水処理泥におけるバイオメレディエーションを促進させることができる。 The microbial growth promoter according to the present invention can promote the production of microbial polysaccharides such as xanthan gum, pullulan, and dextran. Moreover, the microorganism growth promoter according to the present invention can increase the number of bacteria by promoting the growth of Bacillus natto in natto. Furthermore, the microbial growth promoter according to the present invention can promote the growth of the number of bacteria contained in the soil, and can promote bio-mediation in contaminated soil and wastewater treatment mud.
次に、本発明に係る微生物増殖促進剤の実施例について説明する。先ず、表１に示すように、実施例１乃至４に係る微生物増殖促進剤として、アラビアガム（ＣＮＩ社製）、トラガントガム（五協産業社製）、カラヤガム（ソマール社製）及びアラビノガラクタン（ＬＡＲＥＸ社製）を用意した。また、これらアラビアガム、トラガントガム、カラヤガム及びアラビノガラクタンそれぞれ５０重量部を９５％エタノール１００重量部に分散させ、８５％リン酸５重量部を添加後、９０℃で環流しながら３時間酸分解を行い、分解終了後、分散液をろ過し７０％エタノールでろ過残渣を洗浄し、１００重量部の７０％エタノールに分解させ５Ｎ水酸化ナトリウム溶液でｐＨ６．０まで中和後、再びろ過を行い、７０％エタノールで洗浄し熱風乾燥させることによって、実施例５乃至８に係る微生物増殖促進剤として、アラビアガム分解物、トラガントガム分解物、カラヤガム分解物、アラビノガラクタン分解物を得た。 Next, examples of the microorganism growth promoter according to the present invention will be described. First, as shown in Table 1, as microbial growth promoters according to Examples 1 to 4, gum arabic (manufactured by CNI), tragacanth gum (manufactured by Gokyo Sangyo Co., Ltd.), caraya gum (manufactured by Somar) and arabinogalactan ( LAREX) was prepared. Further, 50 parts by weight of each of these gum arabic, tragacanth gum, karaya gum and arabinogalactan are dispersed in 100 parts by weight of 95% ethanol, and after adding 5 parts by weight of 85% phosphoric acid, acid decomposition is performed for 3 hours while refluxing at 90 ° C. After completion of the decomposition, the dispersion is filtered, the filtration residue is washed with 70% ethanol, decomposed to 100 parts by weight of 70% ethanol, neutralized to pH 6.0 with 5N sodium hydroxide solution, and filtered again. By washing with 70% ethanol and drying with hot air, the gum arabic degradation product, the gum tragacanth gum degradation product, the karaya gum degradation product, and the arabinogalactan degradation product were obtained as the microorganism growth promoters according to Examples 5 to 8.
実験例１
次に、実施例１乃至８に係る微生物増殖促進剤をそれぞれ２％濃度になるように２０％グルコース添加麦汁培地に添加し、１２０℃１５分間オートクレーブをかけ、冷却してからスタータを２％濃度で添加した。スタータは、ビール酵母（サッカロミセス・セレビジエ）を麦汁培地で一晩好気培養後、８％シュークロース添加麦汁培地で２４時間好気培養することによって作製した。発酵は、２５℃で、最初の１０時間を好気的に培養後、通気を止め、一週間アルコール発酵を行った。酵母の増殖をＯＤ６６０ｎｍの吸光度で測定し、産生されたアルコール量をガスクロマトグラフで定量した。比較例として、無添加のものを用意し、同様に測定した。これら結果を表２に示す。
Experimental example 1
Next, the microbial growth promoter according to Examples 1 to 8 was added to a wort medium supplemented with 20% glucose so that each concentration would be 2%, autoclaved at 120 ° C. for 15 minutes, cooled, and then 2% starter. Added in concentration. The starter was produced by aerobic culture of beer yeast (Saccharomyces cerevisiae) overnight in a wort medium followed by aerobic culture in a wort medium supplemented with 8% sucrose for 24 hours. Fermentation was aerobically cultured at 25 ° C. for the first 10 hours, after which aeration was stopped and alcohol fermentation was performed for one week. Yeast growth was measured by absorbance at OD 660 nm, and the amount of alcohol produced was quantified by gas chromatography. As a comparative example, an additive-free sample was prepared and measured in the same manner. These results are shown in Table 2.
表２から明らかなように、実施例１乃至８に係る微生物増殖促進剤を添加した培地は、比較例よりも酵母の増殖とアルコール生産が明らかに増加していることが分かる。 As is clear from Table 2, it can be seen that the growth of the yeast and alcohol production in the medium supplemented with the microorganism growth promoters according to Examples 1 to 8 are clearly increased as compared with the comparative example.
実験例２
次に、実施例１乃至８に係る微生物増殖促進剤をそれぞれ３％濃度になるように２０％グルコース添加酵母エキス培地に添加し、１２０℃１５分間オートクレーブをかけ、冷却してからスタータを２％濃度で添加した。スタータは、エタノール生産細菌ザイモモナス・モビリスを０．５％濃度で一晩好気培養することによって作製した。発酵は、２５℃で、一週間アルコール発酵を行った。ザイモモナス・モビリスの増殖をＯＤ６６０nmの吸光度で測定し、産生されたアルコール量をガスクロマトグラフで定量した。比較例として、無添加物を用意し、同様の測定を行なった。これらの結果を表３に示す。
Experimental example 2
Next, the microbial growth promoter according to Examples 1 to 8 was added to a yeast extract medium supplemented with 20% glucose to a concentration of 3%, autoclaved at 120 ° C. for 15 minutes, cooled, and then 2% starter. Added in concentration. The starter was prepared by aerobic culture of the ethanol-producing bacterium Zymomonas mobilis at a concentration of 0.5% overnight. For fermentation, alcohol fermentation was performed at 25 ° C. for one week. The growth of Zymomonas mobilis was measured by absorbance at OD 660 nm, and the amount of alcohol produced was quantified by gas chromatography. As a comparative example, an additive-free material was prepared and the same measurement was performed. These results are shown in Table 3.
表３から明らかなように、実施例１乃至８に係る微生物増殖促進剤を添加した培地は、比較例よりもザイモモナス・モビリスの増殖とアルコール生産が明らかに増加していることが分かる。 As is apparent from Table 3, it can be seen that the growth of zymomonas mobilis and alcohol production in the medium supplemented with the microorganism growth promoters according to Examples 1 to 8 are clearly increased as compared with the comparative example.
実験例３
次に実施例１乃至８に係る微生物増殖促進剤をそれぞれ３％濃度になるようにＭＲＳ培地に添加し、１２０℃１５分間オートクレーブをかけ、冷却してから前培養液を０．５％濃度で添加した。前培養液は、乳酸菌ラクトバチルス・デルブルッキー・サブスペーシス・ブルガリカスをＭＲＳ培地で一晩、３７℃で培養することによって作製した。発酵は、３７℃で４日間行い、ラクトバチルス・デルブルッキー・サブスペーシス・ブルガリカスの増殖をＯＤ６６０ｎｍの吸光度で測定した。比較例として無添加のものを用意し、同様の測定を行なった。これらの結果を表４に示す。
Experimental example 3
Next, the microorganism growth promoter according to Examples 1 to 8 is added to the MRS medium so as to have a concentration of 3%, autoclaved at 120 ° C. for 15 minutes, cooled, and then the preculture solution is added at a concentration of 0.5%. Added. The preculture was prepared by culturing the lactic acid bacterium Lactobacillus delbruecki subspace bulgaricus in MRS medium overnight at 37 ° C. Fermentation was carried out at 37 ° C. for 4 days, and the growth of Lactobacillus delbruecki subspace bulgaricus was measured by absorbance at OD 660 nm. An additive-free sample was prepared as a comparative example, and the same measurement was performed. These results are shown in Table 4.
表４から明らかなように、実施例１乃至８に係る微生物増殖促進剤を添加した培地は、比較例よりもラクトバチルス・デルブルッキー・サブスペーシス・ブルガリカスの増殖が促進していることが分かる。 As is apparent from Table 4, it can be seen that the medium supplemented with the microorganism growth promoters according to Examples 1 to 8 promotes the growth of Lactobacillus delbruecki subspace bulgaricus more than the comparative example.
実験例４
次に実施例１乃至８に係る微生物増殖促進剤をそれぞれ２％濃度になるようにＭＲＳ培地に添加し、１２０℃１５分間オートクレーブをかけ、冷却してから前培養液を０．５％濃度で添加した。前培養液は、ビフィズス菌ビフィドバクテリウム・ビフィダムをＭＲＳ培地で一晩、３７℃で嫌気培養することによって作製した。発酵は、嫌気的に３７℃で４日間行い、ビフィドバクテリウム・ビフィダムの増殖をＯＤ６６０ｎｍの吸光度で測定した。比較例として無添加のものを用意し、同様の測定を行なった。これらの結果を表５に示す。
Experimental Example 4
Next, the microorganism growth promoters according to Examples 1 to 8 are added to the MRS medium to a concentration of 2%, autoclaved at 120 ° C. for 15 minutes, cooled, and then the preculture solution at a concentration of 0.5%. Added. The pre-culture solution was prepared by anaerobically culturing Bifidobacterium bifidobacterium bifidum in MRS medium overnight at 37 ° C. Fermentation was anaerobically performed at 37 ° C. for 4 days, and the growth of Bifidobacterium bifidum was measured by the absorbance at OD 660 nm. An additive-free sample was prepared as a comparative example, and the same measurement was performed. These results are shown in Table 5.
表５から明らかなように、実施例１乃至８に係る微生物増殖促進剤を添加した培地は、比較例よりビフィドバクテリウム・ビフィダムの増殖が促進していることが分かる。 As can be seen from Table 5, it can be seen that the growth of Bifidobacterium bifidum is promoted in the medium to which the microorganism growth promoters according to Examples 1 to 8 are added, as compared with the comparative example.
実験例５
次に実施例１乃至８に係る微生物増殖促進剤をそれぞれ２％濃度になるように１０％スキムミルク培地に添加し、１１０℃１０分間オートクレーブをかけ、冷却してから前培養液を１．０％濃度で添加した。前培養液は、乳酸菌ストレプトコッカス・サルバリウス・サブスペーシス・サーモフィラスをヨーグルト用スタータとして作製したものを使用した。発酵は、４２℃で１０時間行い、ストレプトコッカス・サルバリウス・サブスペーシス・サーモフィラスが発酵によって産生する乳酸を酸度として測定した。また、１０時間後の菌数をＢＴＢ加プレートカウントアガー培地で測定した。比較例として無添加のものを用意し、同様の測定を行なった。これらの結果を表６に示す。
Experimental Example 5
Next, the microorganism growth promoter according to Examples 1 to 8 is added to a 10% skim milk medium so as to have a concentration of 2%, autoclaved at 110 ° C. for 10 minutes, cooled, and then the preculture solution is added to 1.0%. Added in concentration. As the preculture solution, a lactic acid bacterium, Streptococcus salvarius, subspace thermophilus, prepared as a starter for yogurt was used. The fermentation was carried out at 42 ° C. for 10 hours, and the lactic acid produced by Streptococcus salvarius subspace thermophilus by fermentation was measured as the acidity. In addition, the number of bacteria after 10 hours was measured with a BTB-added plate count agar medium. An additive-free sample was prepared as a comparative example, and the same measurement was performed. These results are shown in Table 6.
表６から明らかなように、実施例１乃至８に係る微生物増殖促進剤を添加した培地は、比較例よりストレプトコッカス・サルバリウス・サブスペーシス・サーモフィラスの増殖が促進し、乳酸の生産も増加していることが分かる。 As is apparent from Table 6, in the medium supplemented with the microorganism growth promoters according to Examples 1 to 8, the growth of Streptococcus salvarius subspice thermophilus was promoted and the production of lactic acid was also increased compared to the comparative example. I understand.
実験例６
次に実施例１乃至８に係る微生物増殖促進剤をそれぞれ３％濃度になるようにポテトデキストロース寒天培地に添加し、１２０℃１５分間オートクレーブをかけることによって平板培地を作製した。ポテトデキストロース寒天培地によって予め培養されたペニシリウム・カマンベルティから、滅菌したニードルによって菌体の一部を取り、ポテトデキストロース寒天培地上に均等に３箇所植菌した。培養は、２５℃で７日間行い、ペニシリウム・カマンベルティの形成するコロニーの直径を測定した。比較例として無添加のものを用意し、同様の測定を行なった。これらの結果を表７に示す。
Experimental Example 6
Next, the microbial growth promoter according to Examples 1 to 8 was added to the potato dextrose agar medium at a concentration of 3%, and autoclaved at 120 ° C. for 15 minutes to prepare a plate medium. A part of the cells was taken with a sterilized needle from Penicillium camanberti previously cultured in a potato dextrose agar medium, and three cells were evenly inoculated on the potato dextrose agar medium. The culture was carried out at 25 ° C. for 7 days, and the diameter of colonies formed by Penicillium camanberti was measured. An additive-free sample was prepared as a comparative example, and the same measurement was performed. These results are shown in Table 7.
表７から明らかなように、実施例１乃至８に係る微生物増殖促進剤を添加した培地は、比較例よりペニシリウム・カマンベルティの増殖が促進していることが分かる。 As can be seen from Table 7, it can be seen that the medium supplemented with the microorganism growth promoters according to Examples 1 to 8 promotes the growth of Penicillium camamberti from the comparative example.
実験例７
次に実施例１乃至８に係る微生物増殖促進剤をそれぞれ２％濃度になるようにぶどう糖ペプトン培地に添加し、１２０℃１５分間オートクレーブをかけることによって培地を作製した。ぶどう糖ペプトン培地によって予め培養されたキサントモナス・キャンペストリスの培養液を１％濃度になるように添加した。培養は、３０℃で２日間行い、キサントモナス・キャンペストリスの増殖をＯＤ６６０ｎｍの吸光度で測定した。また、培養終了後に、培養液の粘度をＢ型粘度系で測定した。比較例として無添加のものを用意し、同様の測定を行なった。これらの結果を表８に示す。
Experimental Example 7
Next, the microbial growth promoter according to Examples 1 to 8 was added to the glucose peptone medium to a concentration of 2%, and the medium was prepared by autoclaving at 120 ° C. for 15 minutes. A culture solution of Xanthomonas campestris previously cultured in a glucose peptone medium was added to a concentration of 1%. The culture was performed at 30 ° C. for 2 days, and the growth of Xanthomonas campestris was measured by the absorbance at OD 660 nm. Moreover, the viscosity of the culture solution was measured with the B-type viscosity system after completion of the culture. An additive-free sample was prepared as a comparative example, and the same measurement was performed. These results are shown in Table 8.
表８から明らかなように、実施例１乃至８に係る微生物増殖促進剤を添加した培地は、比較例よりキサントモナス・キャンペストリスの増殖が促進し、培地中に生産された菌体外多糖類により培養液の粘度が増加していることが分かる。 As is clear from Table 8, the medium supplemented with the microbial growth promoter according to Examples 1 to 8 promotes the growth of Xanthomonas campestris than the comparative example, and the exopolysaccharide produced in the medium. It can be seen that the viscosity of the culture solution is increased.
実験例８
次に実施例１乃至８に係る微生物増殖促進剤をそれぞれ３％濃度になるように５％脱脂大豆培地に添加し、１１０℃、１５分間オートクレーブをかけることによって培地を作製した。ＬＢ培地によって予め前培養されたバチラス・サチルス・ｖａｒ・ナットウを０．５％濃度になるように添加した。培養は、３０℃で１６時間行い、８時間と１６時間目に培養液の一部を希釈して標準寒天培地で菌数の測定を行なった。比較例として無添加のものを用意し、同様の測定を行なった。これらの結果を表９に示す。
Experimental Example 8
Next, the microorganism growth promoter according to Examples 1 to 8 was added to a 5% defatted soybean medium so as to have a concentration of 3%, and the medium was prepared by autoclaving at 110 ° C. for 15 minutes. Bacillus subtilis var natto pre-cultured with LB medium was added to a concentration of 0.5%. The culture was performed at 30 ° C. for 16 hours, and a part of the culture solution was diluted at 8 hours and 16 hours, and the number of bacteria was measured on a standard agar medium. An additive-free sample was prepared as a comparative example, and the same measurement was performed. These results are shown in Table 9.
表９から明らかなように、実施例１乃至８に係る微生物増殖促進剤を添加した培地は、比較例よりバチラス・サチルス・ｖａｒ・ナットウの増殖が促進していることが分かる。 As is apparent from Table 9, it can be seen that the growth of Bacillus subtilis var natto is promoted in the medium supplemented with the microorganism growth promoters according to Examples 1 to 8 from the comparative example.
実験例９
次に実施例１乃至８に係る微生物増殖促進剤をそれぞれ５％濃度になるように１ｋｇの土に混合し、土壌水分が４５％になるように調整した。室温で１週間静置後、土壌中に含まれる菌数を標準寒天培地で測定した。比較例として無添加のものを用意し、同様の測定を行なった。これらの結果を表１０に示す。
Experimental Example 9
Next, the microorganism growth promoters according to Examples 1 to 8 were mixed with 1 kg of soil so as to have a concentration of 5%, respectively, and the soil moisture was adjusted to 45%. After standing at room temperature for 1 week, the number of bacteria contained in the soil was measured with a standard agar medium. An additive-free sample was prepared as a comparative example, and the same measurement was performed. These results are shown in Table 10.
表１０から明らかなように、実施例１乃至８に係る微生物増殖促進剤を添加した土は、比較例より土壌中に含まれる菌数の増殖が促進していることが分かる。 As is apparent from Table 10, it can be seen that in the soil to which the microorganism growth promoters according to Examples 1 to 8 were added, the growth of the number of bacteria contained in the soil was promoted from the comparative example.
実験例１０
次に、実施例１乃至４に係る増殖促進剤が培養の前後で微生物によって受ける影響を調べた。実施例１乃至４に係る増殖促進剤をそれぞれ１％濃度になるようにブドウ糖ペプトン培地、ＹＭ培地、ＭＲＳ培地、普通ブイヨン培地それぞれに添加し、ブドウ糖ペプトン培地には、ブドウ糖ペプトン培地で前培養されたアスペルギルス・オリゼの培養液を１％濃度で添加し２５℃で４８時間培養し、ＹＭ培地には、ＹＭ倍で前培養されたサッカロミセス・セレビジエの培養液を１％濃度で添加し３０℃で２４時間培養し、ＭＲＳ培地には、ＭＲＳ培地で前培養されたラクトバチルス・デルブルッキー・サブスピーシス・ブルガリカスとストレプトコッカス・サリパリウス・サブスピーシスサーモフィラスをそれぞれ１％濃度で添加し４２℃１２時間培養し、普通ブイヨン培地には、普通ブイヨン培地で前培養されたバチラス・サチルス・ｖａｒ・ナットウを１％濃度で添加し３７℃で２４時間培養した。培養終了後、各培養液を遠心分離し上清を希釈してＨＰＬＣのゲルろ過分析で平均分子量を測定した。同様に、培養前の実施例１乃至４に係る増殖促進剤を添加した培地の平均分子量も測定した。これらの結果を表１１に示す。
Experimental Example 10
Next, the influence which the growth promoter which concerns on Example 1 thru | or 4 receives with microorganisms before and behind culture | cultivation was investigated. The growth promoters according to Examples 1 to 4 were added to glucose peptone medium, YM medium, MRS medium, and ordinary bouillon medium to a concentration of 1%, respectively, and the glucose peptone medium was pre-cultured with glucose peptone medium. Aspergillus oryzae culture solution was added at a concentration of 1% and cultured at 25 ° C. for 48 hours. To YM medium, a culture solution of Saccharomyces cerevisiae pre-cultured at YM times was added at a concentration of 1% at 30 ° C. Cultured for 24 hours, Lactobacillus delbrucky subspice bulgaricus and Streptococcus saliparius subspice thermophilus pre-cultured in MRS medium were added at a concentration of 1% to 42 ° C. for 12 hours. Cultured and normal bouillon medium, Bacillus subtilis v. Pre-cultured in normal bouillon medium The r · natto was cultured for 24 hours in addition to 37 ° C. at a concentration of 1%. After completion of the culture, each culture solution was centrifuged, the supernatant was diluted, and the average molecular weight was measured by HPLC gel filtration analysis. Similarly, the average molecular weight of the culture medium to which the growth promoter according to Examples 1 to 4 before culture was added was also measured. These results are shown in Table 11.
製品例１
強力粉１００重量部、砂糖５重量部、塩２重量部、脱脂粉乳２重量部、バター３重量部、ショートニング３重量部、ドライイースト２重量部、実施例１に係るアラビアガム３重量部、水７０重量部を測り取りミキシングをし、途中ガス抜きをしながら３０℃で１３０分間発酵させた。次に容積比４．２になるように分割して型入れし、ホイロで３５℃、湿度８０％で発酵させ、発酵後オーブンで焼成して食パンを作製した。比較例としては無添加のものを使用し、同様に食パンを作製した。
ホイロでの発酵時間は生地山のトップが型の淵に達した時点で終了とし、実施例１を添加した生地では５０分であったのに対し、無添加の比較例では７５分かかった。さらに、焼き上がりのパンの山のトップ部分の断面積が、実施例１を添加したものは比較例に比べて１．４倍であった。
Product example 1
Powerful powder 100 parts by weight, sugar 5 parts by weight, salt 2 parts by weight, skim milk powder 2 parts by weight, butter 3 parts by weight, shortening 3 parts by weight, dry yeast 2 parts by weight, gum arabic according to Example 1, 3 parts by weight, water 70 The weight part was measured and mixed, and fermented at 30 ° C. for 130 minutes while degassing. Next, it was divided into molds so as to have a volume ratio of 4.2, fermented at 35 ° C. and humidity 80% with a proofer, and baked in an oven after fermentation to prepare bread. As a comparative example, an additive-free one was used, and bread was similarly prepared.
Fermentation time in the proof was finished when the top of the dough pile reached the shape of the mold, and it took 50 minutes for the dough to which Example 1 was added, whereas it took 75 minutes for the comparative example without addition. Further, the cross-sectional area of the top portion of the baked bread pile was 1.4 times that of Example 1 was added as compared with the comparative example.
Claims (4)
The fermentation treatment accelerator according to claim 1, wherein the polysaccharide is at least one of gum arabic, gum tragacanth, karaya gum, and arabinogalactan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2006141945A JP2007306896A (en) | 2006-05-22 | 2006-05-22 | Microorganism proliferation promoting agent and fermentation promoting agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2006141945A JP2007306896A (en) | 2006-05-22 | 2006-05-22 | Microorganism proliferation promoting agent and fermentation promoting agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2007306896A true JP2007306896A (en) | 2007-11-29 |
Family
ID=38840334
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2006141945A Pending JP2007306896A (en) | 2006-05-22 | 2006-05-22 | Microorganism proliferation promoting agent and fermentation promoting agent |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2007306896A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010505390A (en) * | 2006-10-02 | 2010-02-25 | コンパニ・ジェルベ・ダノン | Use of gum arabic to improve the growth and survival of bifidobacteria |
| JP2011079809A (en) * | 2009-10-05 | 2011-04-21 | China Medical Univ | Polysaccharide extract of anoectochilus spp for promoting growth of useful bacterium, and release of granulocyte-colony stimulating factor, and regulating t helper cell type i and/or t helper cell type ii, and pharmaceutical composition, and method of preparation thereof |
| TWI419090B (en) * | 2007-12-19 | 2013-12-11 | Japan Display West Inc | Display device |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5878540A (en) * | 1981-08-24 | 1983-05-12 | カ−リン・フ−ズ・コ−ポレイシヨン | Production of fermentation milk product |
| JPH06205669A (en) * | 1992-08-04 | 1994-07-26 | Aomori Pref Gov | Selective proliferating agent and selective bacteriostatic agent for microbe |
| JPH06253830A (en) * | 1993-03-05 | 1994-09-13 | Meiji Seika Kaisha Ltd | Proliferation-promoting composition for cell |
| WO1998042210A1 (en) * | 1997-03-24 | 1998-10-01 | Maruo Calcium Company Limited | Food additive slurry composition and powder composition and food compositions containing these |
| JP2003508424A (en) * | 1999-08-31 | 2003-03-04 | ジョンソン・アンド・ジョンソン・コンシューマー・カンパニーズ・インコーポレイテッド | Treatment of fungal infections using fungal growth media |
-
2006
- 2006-05-22 JP JP2006141945A patent/JP2007306896A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5878540A (en) * | 1981-08-24 | 1983-05-12 | カ−リン・フ−ズ・コ−ポレイシヨン | Production of fermentation milk product |
| JPH06205669A (en) * | 1992-08-04 | 1994-07-26 | Aomori Pref Gov | Selective proliferating agent and selective bacteriostatic agent for microbe |
| JPH06253830A (en) * | 1993-03-05 | 1994-09-13 | Meiji Seika Kaisha Ltd | Proliferation-promoting composition for cell |
| WO1998042210A1 (en) * | 1997-03-24 | 1998-10-01 | Maruo Calcium Company Limited | Food additive slurry composition and powder composition and food compositions containing these |
| JP2003508424A (en) * | 1999-08-31 | 2003-03-04 | ジョンソン・アンド・ジョンソン・コンシューマー・カンパニーズ・インコーポレイテッド | Treatment of fungal infections using fungal growth media |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010505390A (en) * | 2006-10-02 | 2010-02-25 | コンパニ・ジェルベ・ダノン | Use of gum arabic to improve the growth and survival of bifidobacteria |
| TWI419090B (en) * | 2007-12-19 | 2013-12-11 | Japan Display West Inc | Display device |
| JP2011079809A (en) * | 2009-10-05 | 2011-04-21 | China Medical Univ | Polysaccharide extract of anoectochilus spp for promoting growth of useful bacterium, and release of granulocyte-colony stimulating factor, and regulating t helper cell type i and/or t helper cell type ii, and pharmaceutical composition, and method of preparation thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Shao et al. | Partial characterization and immunostimulatory activity of exopolysaccharides from Lactobacillus rhamnosus KF5 | |
| Ryan et al. | Sugar-coated: exopolysaccharide producing lactic acid bacteria for food and human health applications | |
| KR101750154B1 (en) | Rice bread and rice fermented composition having superior effect of aging-retardation and manufacturing method thereof | |
| Vijayendra et al. | Physico-chemical characterization of an exopolysaccharide produced by a non-ropy strain of Leuconostoc sp. CFR 2181 isolated from dahi, an Indian traditional lactic fermented milk product | |
| CN101360829A (en) | Fermentation and culture method, fermented plant extract, composition containing fermented plant extract, method for producing lipopolysaccharide and lipopolysaccharide | |
| CN113388535B (en) | Staple food leavening agent and preparation method and application thereof | |
| CN105524866B (en) | Improve the fermentation process of bacillus coagulans bud ratio and Pfansteihl yield | |
| CN102732448A (en) | Lactobacillus plantarum used for bread fermentation and bread quality improvement, and application method thereof | |
| US9896706B2 (en) | Method for producing β-glucan | |
| CN111820419B (en) | Composition for targeted regulation and control of enteron-bacterium and short-chain fatty acid producing bacterium | |
| Polak-Berecka et al. | Optimization of culture conditions for exopolysaccharide production by a probiotic strain of Lactobacillus rhamnosus E/N | |
| Nampoothiri et al. | Health benefits of exopolysaccharides in fermented foods | |
| TWI724324B (en) | Method for producing butyric acid and/or its salts | |
| KR101223213B1 (en) | Method of Preparing Food Using Lactobacillus fermentum JS | |
| JP2007306896A (en) | Microorganism proliferation promoting agent and fermentation promoting agent | |
| CN106460021B (en) | Method for producing glucan | |
| CN109527088A (en) | A kind of effervescent tablet leavening and preparation method thereof | |
| KR20080040134A (en) | Composition and method for promoting proliferation of beneficial microorganisms | |
| KR20150125836A (en) | Lactobacillus plantarum js1 and synbiotics functional makgeolli prepared therewith | |
| Wittwer et al. | Rising stars in the bakery: Novel yeasts for modern bread | |
| JPS60251857A (en) | Flavor improver for food | |
| KR100923051B1 (en) | Functional microorganism preparation and the bread using said microorganism preparation | |
| KR20160024707A (en) | Functional fermentation foods using solid and liquid phase fermentation method of mushrooms | |
| Zubaidah et al. | Comparative study production of exopolysaccharide (EPS) by lactic acid bacteria (L. casei and L. plantarum) in different media (Dates and Mulberry juice) | |
| JP2008099659A (en) | Protective agent against environmental stress of microorganism, and fermented food and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Effective date: 20090508 Free format text: JAPANESE INTERMEDIATE CODE: A621 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20111025 |
|
| A601 | Written request for extension of time |
Effective date: 20111219 Free format text: JAPANESE INTERMEDIATE CODE: A601 |
|
| A602 | Written permission of extension of time |
Effective date: 20111222 Free format text: JAPANESE INTERMEDIATE CODE: A602 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20120120 |
|
| A521 | Written amendment |
Effective date: 20120120 Free format text: JAPANESE INTERMEDIATE CODE: A821 |
|
| A02 | Decision of refusal |
Effective date: 20120522 Free format text: JAPANESE INTERMEDIATE CODE: A02 |