Agent and method for improving survivability of lactic acid bacterium, and food composition

Abstract

The survival of lactic acid bacterial strains such as probiotic bacteria contained in yogurt etc. is improved. [Solving Means] A lactic acid bacterium survival improver including a propionic acid bacterium fermentation product to improve the survival of a lactic acid bacterium. The propionic acid bacterium is a bacterium belonging to the genus Propionibacterium. The bacterium belonging to the genus Propionibacterium is Propionibacterium freudenreichii. Propionibacterium freudenreichii is Propionibacterium freudenreichii ET-3 (FERM BP-8115).

Description

Technical field [0001] The present invention relates to improving the viability of lactic acid strains, such as probiotics, contained in yogurt and the like. Background technique [0002] In recent years, bacterial strains with probiotic functions have attracted widespread attention. Due to the intake of these bacteria, preventive medicine that improves and promotes the health of the digestive tract and the corresponding immune regulation has flourished. Among them, lactic acid bacteria are called probiotics, and they have been ingested as various foods since ancient times. Recently, more emphasis is placed on the development of functionality than ever before, and new products that carry these functionality are also under continuous development. Examples of such strains include Lactobacillus gasseri strain and the like. [0003] Although there are various foods as a method of ingesting lactic acid bacteria, fermented foods represented by fermented dairy products have a low pH env...

AI Technical Summary

Problems solved by technology

These substances have a great influence on the flavor and physical properties of yogurt, and there are certain restrictions on their use

In particular, active oxygen scavengers such as antioxidants achieve the purpose of oxygen removal through their own oxidation. Therefore, there is no guarantee that the added active oxygen scavengers can play a long-lasting role.

[0011] In addition, the use of milk or milk raw materials requires specific treatment, which is cumbersome and complicated, and may even increase costs

[0012] In addition, although it has been confirmed that the use of propionic acid bacteria and the like can produce substances that have the effect of promoting the proliferation of bifidobacteria, the mechanism of action other than this has not been elucidated, and the effect on lactic acid bacteria has not yet been clarified.