Bacterium lactobacillus helveticus having high proteolysis activity

A technology of lactobacillus and lactic acid bacteria, applied in the field of lactic acid bacteria, can solve the problems of unstudied fermented milk, etc., and achieve the effect of good flavor, easy to drink or eat
CN103221531AInactive Publication Date: 2013-07-24ASAHI GRP HLDG LTD
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
ASAHI GRP HLDG LTD
Publication Date
2013-07-24
Estimated Expiration
Not applicable · inactive patent

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Abstract

The present invention provides a lactic acid bacterium which has high proteolysis activity and thus has excellent peptide production ability and / or amino acid production ability. The present invention also provides fermented milk which contains an amino acid and / or a peptide at high concentration and has a good flavor. The present invention specifically provides a lactic acid bacterium belonging to the genus Lactobacillus helveticus, which is characterized by having at least one of the following properties (a)-(d). (a) The lactic acid bacterium produces 25 [mu]mol / ml or more of a free amino acid by fermenting animal milk. (b) The lactic acid bacterium produces 8.5 mg / ml or more of a peptide by fermenting animal milk. (c) The lactic acid bacterium produces XP peptide and / or XPP peptide in a total amount of 260 [mu]g / ml or more by fermenting animal milk. (d) The amount of IPP peptide and VPP peptide per acidity of fermented milk that is obtained by fermenting animal milk at 30-34 DEG C (inclusive) is 6.0 mg / g or more in terms of VPP.
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Description

technical field

[0001] The present invention relates to a novel lactic acid bacterium belonging to Lactobacillus helveticus. The present invention also relates to fermented milk obtained by fermenting milk with the lactic acid bacteria, and a composition or food-drinks containing the lactic acid bacteria. The present invention further relates to a method for producing amino acids and / or peptides using said lactic acid bacteria. Background technique

[0002] Milk proteins and food proteins are known to potentially contain functional peptides. Attempts have been made to use milk proteins or food proteins processed by enzymatic hydrolysis or fermentation. For example, as such functional peptides, tripeptides VPP and IPP have been reported to have angiotensin converting enzyme (ACE) inhibitory activity and thus exhibit hypotensive effects (Patent Documents 1-4 and Non-Patent Document 1).

[0003] Dipeptide YP, which is a milk-derived functional peptide other than VPP and IPP,...

Claims

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