Novel lactic acid bacterium that belongs to lactiplantibacillus plantarum separated from tulip, and use of the same

Abstract

To provide a lactic acid bacterium that can ferment various plants, and can prepare food and drink such as drink used for probiotic based on various fermentation substrates, a food and drink containing the lactic acid bacterium, a fermentation product obtained by the lactic acid bacterium, a food and drink containing the fermentation product, and a method for producing a fermentation product using the lactic acid bacterium.SOLUTION: A lactic acid bacterium satisfies properties of at least one of (a) and (b) below: (a) a reached viable cell count when 1% content of lactic acid bacteria liquid which is cultured until a stationary state is inoculated into a grain-based food and drink and is cultured at 30°C for 24 hours is 2.0×109CFU / ml or more; and (b) a reached viable cell count when 1% content of lactic acid bacteria liquid which is cultured until a stationary state is inoculated into a non-grain-based food and drink and is cultured at 30°C for 24 hours is 1.0×109CFU / ml or more.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a novel lactic acid bacterium belonging to Lactiplantibacillus plantarum excellent in the fermentation of koji sake and green juice, a food or drink containing the above lactic acid bacterium, a fermented product obtained by the above lactic acid bacterium, a food or drink containing the fermented product, and a method for producing a fermented product using the above lactic acid bacterium.

Background Art

[0002] It is said that there are more than 100 trillion bacteria in the human intestine, and there are more than 1,000 types of them. Bacterial species that have the effect of maintaining and improving the intestinal environment are lactic acid bacteria called good bacteria. Lactic acid bacteria not only improve the intestinal environment by suppressing the growth of Escherichia coli and pathogenic bacteria by producing lactic acid in the intestine, but also show physiological effects such as improvement of bowel movements, infection prevention by increasing immunity, and anti-allergic effects.

[0003] Recently, from this fact, the intestine is called the second brain, and it has been said that keeping the intestinal environment good leads to maintaining the health of the whole body.

[0004] Although the intake of lactic acid bacteria is important in daily life, especially in the current situation of the COVID-19 pandemic, it is important to intake lactic acid bacteria every day to keep the intestinal environment good and increase immunity.

[0005] However, lactic acid bacteria are excreted outside the body without remaining in the body after being ingested into the body and functioning in the intestine.

[0006] Therefore, it is necessary to intake lactic acid bacteria every day to keep the intestinal environment good.

[0007] Conventionally, in order to intake lactic acid bacteria every day, it has generally become common to intake lactic acid bacteria beverages or fermented milk fermented from milk using animal lactic acid bacteria.

[0008] The lactic acid bacteria used in such lactic acid fermentation products are animal-derived lactic acid bacteria suitable for fermenting milk raw materials. Specifically, they include Lactococcus lactis, Lactobacillus bulgaricus, Lactobacillus acidophilus, Streptococcus thermophilus, etc.

[0009] On the other hand, there are people who are allergic to dairy products or who experience indigestion due to dairy products. In such a situation, it is difficult for these people to effectively ingest lactic acid bacteria from food. Therefore, there is a need to develop new lactic acid bacteria strains that can ferment non-dairy products and effectively ingest lactic acid bacteria.

[0010] Recently, plant-derived lactic acid bacteria that can ferment plant components have attracted attention. Plant-derived lactic acid bacteria can not only ferment plant components but also survive and grow in the acidic region. Therefore, it is said that they can reach the intestine alive and have a direct effect on maintaining and improving the intestinal environment. So far, lactic acid bacteria that can ferment plant components using non-milk raw materials as raw materials have been isolated. Lactobacillus plantarum belonging to Lactiplantibacillus plantarum is known as a plant-derived lactic acid bacterium that can ferment soy milk. For example, when Lactiplantibacillus plantarum HOKKAIDO strain is fermented using soy milk as a fermentation substrate, it coagulates and becomes a solid yogurt-like form. This yogurt stimulates the immune function and reduces stress markers (Non-Patent Document 1). Recently, Streptococcus salivarius Sakura 2, which can ferment and coagulate soy milk in a short time, has also been reported (Patent Document 1).

Prior Art Documents

Patent Documents

[0011]

Patent Document 1

Non-Patent Documents

[0012]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0013] However, since there are still quite a few people who dislike the beany flavor of fermented soy milk products or are allergic to soy milk, the inventor considered that a fermentation raw material with a low protein content and low allergenicity was needed.

[0014] Recently, koji - made amazake and green juice using koji have been popular as health foods.

[0015] Amazake made from steamed rice fermented with koji mold contains a lot of vitamins, glucose that can be immediately converted into energy by the action of koji, essential amino acids, kojic acid and other substances with whitening effects, and is even called an intravenous drip for drinking.

[0016] It is said that amazake made by fermenting rice with koji has many physiological effects on humans.

[0017] Although amazake made by fermenting rice with koji has many functions, if this amazake is further fermented with lactic acid bacteria, the original functions of koji, as well as the effects of lactic acid with antibacterial activity, lactic acid bacteria fermentation products, and lactic acid bacteria cells produced by lactic acid bacteria fermentation, will be added, resulting in a better fermented food.

[0018] In addition, since green juice also contains a lot of vitamins and minerals, the number of people who consume it daily is increasing.

[0019] If such green juice is fermented with lactic acid bacteria, it will become a better fermented food with the added effects of lactic acid bacteria fermentation.

[0020] However, there is lactic acid bacteria-fermented sake obtained by fermenting rice koji sake with three types of lactic acid bacteria, but there has been no lactic acid bacterium that ferments with a single lactic acid bacterium and achieves the viable cell count required to obtain the effect as a probiotic.

[0021] However, although there is actually green juice with lactic acid bacteria added, there has been no lactic acid bacterium that ferments with lactic acid bacteria and achieves the viable cell count required to obtain the effect of probiotics.

Means for Solving the Problems

[0022] Therefore, an object of the present invention is to provide a novel lactic acid bacterium belonging to Lactiplantibacillus plantarum that has excellent fermenting ability to achieve a high viable cell count even when plant components such as rice koji sake and green juice are used as a fermentation substrate, and a food or drink containing the same.

[0023] As a result of intensive studies to solve the above problems, the present inventor has found that lactic acid bacteria belonging to Lactiplantibacillus plantarum isolated from tulip flowers have a viable cell count of 2.0×10 9 CFU / ml or more, which enables the function as a probiotic, even when using rice koji sake as a fermentation substrate, and a viable cell count of 1.0×10 9 CFU / ml or more, which enables the function as a probiotic, even when using green juice as a fermentation substrate, and thus completed the present invention.

[0024] [1] That is, the present invention is a lactic acid bacterium having at least one of the following properties (a) and (b). (a) The viable cell count when a lactic acid bacteria solution cultured until it reaches a steady state is inoculated at 1% by volume to a cereal food or drink and cultured at 30°C for 24 hours is 2.0×10 9 CFU / ml or more. (b) The viable cell count when a lactic acid bacteria solution cultured until it reaches a steady state is inoculated at 1% by volume to a non-cereal food or drink and cultured at 30°C for 24 hours is 1.0×10 9It is 10^6 CFU / ml or more.

[0025] [2] The above-mentioned cereal-based food and drink is amazake made from rice koji, The above-mentioned non-cereal-based food and drink is green juice, and it may be the lactic acid bacteria described in [1].

[0026] [3] The above-mentioned lactic acid bacteria liquid may be a lactic acid bacteria liquid cultured at 30 °C for 16 hours until it reaches a steady state in Lactobacilli MRS Broth medium.

[0027] [4] It may be the lactic acid bacteria described in [1] belonging to the genus Lactobacillus.

[0028] [5] It may be the lactic acid bacteria described in [4] belonging to Lactiplantibacillus plantarum.

[0029] [6] It may be the lactic acid bacteria described in [5] belonging to Tulipa Toyama.

[0030] [7] It may be the lactic acid bacteria described in [6] deposited under the accession number: NITE P-03945.

[0031] [8] Another aspect of the present invention is a composition obtained by fermentation with the lactic acid bacteria described in [1] is.

[0032] [9] Another aspect of the present invention is a composition containing the lactic acid bacteria described in [1] and a food material is.

[0033]

[10] Another aspect of the present invention is the above-mentioned food material is a material derived from a plant, the composition described in [9] is.

[0034]

[11] The material derived from the above plant may be the composition described in

[10] , which is the leaf, root, stem, fruit of the plant, their extract, their crushed product, and / or their combination.

[0035]

[12] The above composition may be the composition described in any of [9] to

[11] , which is a fermented product.

[0036]

[13] Another aspect of the present invention is Food and drink containing the lactic acid bacteria described in any of [1] to [7], or the composition described in any of [8] to

[11] is.

[0037]

[14] Another aspect of the present invention is A method for producing a composition, characterized in that the food material is inoculated with the lactic acid bacteria described in any of [1] to [7] and fermented. is.

Effects of the Invention

[0038] The lactic acid bacteria of the present invention can ferment various plants and can adjust food and drink such as beverages used as probiotics based on various fermentation substrates.

Modes for Carrying Out the Invention

[0039] Hereinafter, embodiments of the present invention will be described. The following embodiments are illustrative, and the scope of the present invention is not limited to those shown in the following embodiments. In addition, for the sake of avoiding the complexity of repetition, the description of the same content will be omitted.

[0040] Definition For the sake of convenience, the specific terms used in this application are collected herein. Unless otherwise specified, all technical and scientific terms used in this application shall have the same meaning as commonly understood by those skilled in the technical field to which the present invention pertains. Unless otherwise clearly stated in the context, the singular forms "a", "an", and "the" include plural references.

[0041] The numerical ranges and parameters shown in the present invention are approximate values. Although the numerical values shown in specific examples are described as accurately as possible, any numerical value inherently includes certain errors inevitably resulting from the standard deviation found in their respective test measurements. Also, the term "about" as used herein generally means within 10%, 5%, 1%, or 0.5% of a given value or range. Alternatively, the term "about" means within an acceptable standard error when considered by those skilled in the art.

[0042] The "fermented product" of the present invention means a product fermented using lactic acid bacteria, and includes products fermented using a fermentation substrate such as a food material as a raw material.

[0043] For the rice koji, "Otamaya Rice Koji (Dried) (manufactured by Otamaya Co., Ltd.)", "Horaido Raw Koji (manufactured by Horaido Head Office)", "Shirayuki Koji (manufactured by Kurashige Shuzo Co., Ltd.)", "Rice Koji (manufactured by Nichie Co., Ltd.)", and "Koji (manufactured by Kondo Koji Manufacturing Co., Ltd.)" were used.

[0044] For the green juice, "100% Barley Young Leaf Powder (manufactured by Yamamoto Kampo Pharmaceutical Co., Ltd.)", "Organic JAS + KUWA (Mulberry Leaf Powder) (manufactured by Health Age Co., Ltd.)", "Tomorrow's Leaf Green Juice (manufactured by Liberty Life Co., Ltd.)", and "Organic Moringa Dried Leaf Fine Powder (manufactured by Liberty Life Co., Ltd.)" were used.

[0045] Embodiments for Carrying Out the Invention The lactic acid bacteria according to this embodiment satisfy at least one of the following properties (a) and (b). (a) When a lactic acid bacteria solution cultured until it reaches a steady state is inoculated at 1% by volume into a cereal-based food and beverage and cultured at 30°C for 24 hours, the viable cell count reached is 2.0×10 9 CFU / ml or more. (b) The viable cell count at the time when the lactic acid bacteria solution cultured until it reached a steady state was inoculated at 1% by volume into a non-grain-based food or drink and cultured at 30 °C for 24 hours was 10 9 CFU / ml or more.

[0046] In property (a), the viable cell count was 2.0×10 9 CFU / ml or more, 2.5×10 9 CFU / ml or more, 3.0×10 9 CFU / ml or more, 3.5×10 9 CFU / ml or more, 4.0×10 9 CFU / ml or more, 4.5×10 9 CFU / ml or more, 5.0×10 9 CFU / ml or more, 5.5×10 9 CFU / ml or more, 6.0×10 9 CFU / ml or more, 6.5×10 9 CFU / ml or more, 7.0×10 9 CFU / ml or more, 7.5×10 9 CFU / ml or more, 8.0×10 9 CFU / ml or more, 8.5×10 9 CFU / ml or more, 9.0×10 9 CFU / ml or more, or 9.5×10 9 CFU / ml or more may also be acceptable.

[0047] In property (b), the viable cell count was 1.0×10 9 CFU / ml or more, 1.5×10 9 CFU / ml or more, 2.0×10 9 CFU / ml or more, 2.5×10 9 CFU / ml or more, 3.0×10 9 CFU / ml or more, 3.5×10 9 CFU / ml or more, 4.0×10 9 CFU / ml or more, 4.5×10 9 CFU / ml or more, 5.0×10 9 CFU / ml or more, 5.5×10 9 CFU / ml or more, 6.0×10 9 CFU / ml or more, 6.5×10 9CFU / ml or more, 7.0×10 9 CFU / ml or more, 7.5×10 9 CFU / ml or more, 8.0×10 9 CFU / ml or more, 8.5×10 9 CFU / ml or more, 9.0×10 9 CFU / ml or more or 9.5×10 9 CFU / ml or more may also be acceptable.

[0048] Grain-based food and drink is an alcoholic or non-alcoholic beverage made from or mainly made from grains (such as rice, wheat, and corn). Non-grain-based food and drink is an alcoholic or non-alcoholic beverage made from or mainly made from one or more selected from the group consisting of leaves, roots, stems, flowers, buds, and fruits of plants other than grains. The grain-based food and drink may be rice koji sake. The non-grain-based food and drink may be green juice.

[0049] The lactic acid bacteria solution may be obtained by culturing in Lactobacilli MRS Broth medium. The culture conditions are, for example, 30°C for 16 hours.

[0050] Rice koji sake may be adjusted as follows. Add 200 ml of water at 60°C to 60 g of rice koji and mix. After treating at 55°C for 8 hours, the treated product with a juicer is sterilized at 85°C for 30 minutes for adjustment.

[0051] Green juice may be adjusted as follows. Add 200 ml of water to 6 g of green juice powder and mix well. Sterilize at 85°C for 30 minutes for adjustment.

[0052] In this specification, the number of viable bacteria at the end of cultivation refers to the number of viable bacteria after inoculating 1% by volume of the preculture solution into a fermentation substrate such as 100% koji rice sweet sake after culturing the inoculum in Lactobacilli MRS Broth (manufactured by Difco) medium autoclaved at 121°C for 15 minutes as a preculture at 30 or 37°C until it reaches a steady state for 16 hours, and then culturing at 30 or 37°C for 24 hours. The measurement of the number of viable bacteria is performed using an MRS agar plate. In addition, CFU / ml, which is the unit representing the number of viable bacteria at the end of cultivation, indicates the colony-forming ability when 1 ml is inoculated on the culture plate.

[0053] In certain embodiments, the lactic acid bacteria are of the genus Lactobacillus. In another embodiment, the lactic acid bacteria belong to Lactiplantibacillus plantarum. In yet another embodiment, the lactic acid bacteria belong to Tulip Toyama.

[0054] In yet another embodiment, the lactic acid bacteria are the lactic acid bacteria deposited under the accession number: NITE P-03945.

[0055] In certain embodiments, the lactic acid bacteria also include mutant strains that can grow under the above conditions.

[0056] To obtain the physiological effects of the lactic acid bacteria of the present invention, it can be used, for example, by mixing with a solid or liquid non-toxic pharmaceutical carrier to form a conventional pharmaceutical preparation. Examples of such preparations include solid preparations such as tablets, granules, powders, capsules, etc., liquid preparations such as solutions, suspensions, emulsions, etc., and freeze-dried preparations. These preparations can be adjusted by conventional means in pharmaceutical formulations. Examples of the above non-toxic pharmaceutical carriers include fatty acid glycerides, polyethylene glycols, hydroxyethyl starch, ethylene glycol, polyoxyethylene sorbitan fatty acid esters, glucose, lactose, sucrose, starch, mannitol, dextrin, amino acids, gelatin, albumin, water, physiological saline, etc. In addition, conventional additives such as stabilizers, wetting agents, emulsifiers, binders, isotonic agents, excipients, etc. can be appropriately added as necessary.

[0057] In addition to being formulated as described above, the lactic acid bacteria of the present invention can also be incorporated into food and drink products in any form such as solid or liquid. When incorporated into food and drink products, they may be incorporated as they are or together with various nutritional components. Specifically, when incorporating the lactic acid bacteria of the present invention into food and drink products, additives that can be used in food and drink products can be appropriately used, and they can be formed into a form suitable for consumption using conventional means, that is, granular, pellet-like, tablet, capsule, paste, etc. Examples of the types of food and drink products include processed meat products such as ham and sausage, processed fishery products such as kamaboko and chikuwa, foods such as bread, confectionery, butter, and powdered milk, and beverages such as water, fruit juice, milk, soft drinks, and tea beverages. Note that food and drink products also include animal feeds.

[0058] In this embodiment, a composition obtained by fermentation with the above lactic acid bacteria is also provided. In this embodiment, a composition containing the above lactic acid bacteria and a food material is also provided. The above food material may be a material derived from a plant. The material derived from the plant may be a leaf, root, stem, flower, bud, fruit, their extract, their crushed material, and / or a combination thereof. The material derived from the plant may be a fruit, vegetable, their extract, their crushed material, and / or a combination thereof.

[0059] In this embodiment, a food and drink product containing the above lactic acid bacteria or the above composition is also provided. In this embodiment, a method for producing a composition, characterized by inoculating and fermenting the above lactic acid bacteria in a food material, is also provided.

[0060] The fermented product obtained by fermenting a food material with the lactic acid bacteria of the present invention, the food and drink product containing the fermented product, and the food and drink product containing the lactic acid bacteria of the present invention The composition of this embodiment may be a fermented product. The fermented product of this embodiment is obtained by fermenting food materials with the lactic acid bacteria of the present invention. Also, the food and drink of this embodiment contains the fermented product. In this embodiment, the food material is not particularly limited as long as it can be used in food, and examples include plant leaves, roots, stems, flowers, buds, fruits (fruits), their extracts, their crushed materials, etc. Those that can be fermented by the lactic acid bacteria of the present invention are particularly preferred, and examples include koji sake, green juice, and soy milk. When producing a fermented koji sake beverage using the lactic acid bacteria of the present invention, first, the lactic acid bacteria of the present invention are inoculated and cultured alone or simultaneously with other microorganisms in the koji sake that has been sterilized under conditions suitable for the koji sake to be used, and this is homogenized to obtain fermented koji sake. In the case of green juice or soy milk, fermented green juice and fermented soy milk can be obtained in the same manner as koji sake.

[0061] It is also possible to mix these fermented products with unfermented fruit juice, unfermented vegetable juice, unfermented fruit crushed material, unfermented vegetable crushed material, alcohol, etc., and further add various nutrients, vitamins, flavors, etc. to make the final product. These are preferably contained in the state of viable bacteria of the lactic acid bacteria of the present invention.

[0062] The food and drink of this embodiment may be in any form that can be orally ingested, such as a solution, solid form, powder, etc., and is not particularly limited. Specific examples include beverages (lactic acid beverages, fruit juice beverages, soy milk beverages, vegetable beverages, tea beverages, carbonated beverages, nutritional beverages, sports beverages, coffee beverages, soups, alcoholic beverages, etc.), dairy products (yogurt, cheese, butter, ice cream, etc.), wheat flour products (bread, noodles, cake mixes, etc.), confectioneries (chocolate, cookies, candies, caramels, jelly, gums, Japanese confectioneries, etc.), oil and fat foods (dressings, mayonnaise, cream, etc.), seasonings (sauces, tomato ketchup, vinegar, flavor seasonings, soup bases, etc.), instant foods (instant noodles, instant soups, miso soup, canned foods, retort foods, etc.), supplements (tablets, syrups, granules, capsules, quick-disintegrating agents, etc.).

[0063] The lactic acid bacteria of this embodiment can be used in various applications in the same way as the lactic acid bacteria used in conventional probiotics, and by ingesting this, physiological effects such as intestinal regulation and antibacterial effects can be expected.

[0064] When humans or animals ingest the lactic acid bacteria of this embodiment, there is no strict limit on the amount, but the preferred intake amount is 10 6 CFU to 10 14 CFU per time is preferable. Also, although it is preferable to continuously ingest the lactic acid bacteria of this embodiment, it is not limited thereto. For example, the intake interval may be opened such as once every other week or once every other day, or a short intake period may also be acceptable.

[0065] In the above-mentioned foods, drinks, and fermented products, various nutrients, various vitamins, various minerals, sweeteners, stabilizers such as emulsifiers, thickeners, dietary fiber, and optional components such as flavors can be blended.

[0066] Examples of nutrients include DHA EPA, acetylglucosamine, catechin, turmeric, propolis, agaricus, β-cryptoxanthin, quercetin, anthocyanin, etc. Examples of various vitamins include vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, folic acid, nicotinamide, biotin, vitamin K. Examples of various minerals include magnesium, calcium, zinc, manganese, iron, sodium, potassium, etc. Examples of sweeteners include sugars such as sucrose, glucose, fructose, trehalose, xylose, lactose, palatinose, fructose glucose liquid sugar, maltose, fructose, honey, and high-intensity sweeteners such as sorbitol, xylitol, erythritol, lactitol, palatinit, aspartame, sucralose, stevia, acesulfame K. Examples of acidulants include citric acid, lactic acid, acetic acid, malic acid, tartaric acid, butyric acid, etc. Examples of flavors include orange-based, citrus-based, berry-based, apple-based, mint-based, grape-based, apricot-based, perilla-based, lemon-based, grapefruit-based, peach-based, banana-based, tropical-based, herb-based, coffee-based, tea-based, etc.

[0067] In addition, when producing the fermented product or food and drink of the present embodiment, bacteria other than the lactic acid bacteria of the present embodiment can also be used in combination. Examples of such fungi include Bifidobacterium bacteria such as Bifidobacterium, Bifidum, Bifidobacterium, Lactis, Bifidobacterium, Longum, etc., Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus kefir, Lactobacillus paracasei, Lactobacillus salivarius, Lactobacillus gasseri, Lactobacillus fermentum, Lactobacillus bulgaricus, Lactobacillus delbrueckii, Lactobacillus pentosus, Lactobacillus plantarum, etc. of the genus Lactobacillus, Streptococcus thermophilus, Streptococcus salivarius, etc. of the genus Streptococcus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, etc. of the genus Lactococcus, Enterococcus faecalis, etc. of the genus Enterococcus, and yeasts belonging to the genus Saccharomyces such as Saccharomyces cerevisiae and Candida kefir, and the genus Candida.

[0068] Hereinafter, the content of the present invention will be described in detail with reference to examples, but the present invention is not limited thereto.

Examples

[0069] Example 1 Isolation and culture conditions of lactic acid bacteria in the example Tulip Toyama belonging to Lactiplantibacillus plantarum was isolated from tulips. After isolation, the bacteria that could be cultured under the conditions of 30 °C for 24 hours in Lactobacilli MRS Broth (manufactured by Difco) medium autoclaved at 121 °C for 15 minutes were used in subsequent experiments. Such bacteria formed circular and white colonies on Lactobacilli MRS agar plates. In microscopic observation, the bacteria were bacilli, non-motile, and did not form spores (not shown). The bacteria showed positive in the Gram staining test, no activity in the catalase activity test, and no gas generation was observed (not shown). Also, the bacteria grow under anaerobic conditions, but it has been confirmed that they can also grow in the presence of air.

[0070] Species identification of bacteria using 16S rDNA nucleotide sequences The species identification of the above bacteria was carried out by the following method based on the 16S rDNA nucleotide sequence. DNA extracted from the cell pellet obtained by centrifuging the bacterial liquid for culture, which was cultured at 30 °C for 24 hours using MRS medium, was used as a template, and the full length of the 16S rDNA sequence was amplified by the PCR method. The nucleotide sequence of the amplification product was determined by the Dye Terminater method. The nucleotide sequence is shown in SEQ ID NO: 1. The obtained nucleotide sequence was searched in a database to identify the bacterial species.

[0071] As a result, the nucleotide sequence of the 16S rDNA of the lactic acid bacteria showed 98.93% homology with the 16S rDNA nucleotide sequences of Lactiplantibacillus plantarum and Lactobacillus pentosus. However, since Lactobacillus pentosus can assimilate D-xylose while the above lactic acid bacteria cannot assimilate D-xylose, the above lactic acid bacteria were identified as a new strain of lactic acid bacteria belonging to Lactiplantibacillus plantarum, named Tulip Toyama (hereinafter the lactic acid bacteria of Example 1), and deposited on July 14, 2023, at the Patent Microorganisms Depositary, National Institute of Technology and Evaluation, 2-5-8 Kazusa Kamashima, Kisarazu, Chiba, Japan. The accession number is NITE P-03945.

[0072] The sugar assimilation properties of the lactic acid bacteria of the examples are shown in Table 1 (fermentation characteristics of sugars: measurement by API50CH).

[0073]

Table 1

[0074] Example 2 Fermentation Experiment of Rice Koji Amazake by Lactiplantibacillus plantarum (1) Strains As the lactic acid bacteria of Comparative Example 1 (control group), 10 strains belonging to Lactiplantibacillus plantarum (strain 3070 (Comparative Example 1-1), strain 3074 (Comparative Example 1-2), strain 12006 (Comparative Example 1-3), strain 14713 (Comparative Example 1-4), strain 15891 (Comparative Example 1-5), strain 101975 (Comparative Example 1-6), strain 101977 (Comparative Example 1-7), strain 109604 (Comparative Example 1-8), strain 114713 (Comparative Example 1-9), strain 115165 (Comparative Example 1-10)) were used.

[0075] (2) Inoculum and Cultivation The lactic acid bacteria of Comparative Examples 1-1 to 1-10 were inoculated after autoclaving Lactobacilli MRS Broth (manufactured by Difco) at 121°C for 15 minutes, and cultured at 30°C for 16 hours until a stationary state was reached.

[0076] The lactic acid bacteria of Example 1 (Tulip Toyama) were inoculated after autoclaving Lactobacilli MRS Broth (manufactured by Difco) at 121°C for 15 minutes, and cultured at 30°C for 16 hours until a stationary state was reached.

[0077] (3) Growth in Rice Koji Amazake Rice koji amazake prepared from Otamaya rice koji (dried) (manufactured by Otamaya), Horaiya raw koji (manufactured by Horaiya Main Office), Shirayuki brand koji (manufactured by Kurashige Brewing), rice koji (manufactured by Nichie), koji (manufactured by Kondo Koji Manufacturing) was aseptically dispensed respectively, inoculated with 1% volume of the bacterial solution of Comparative Examples 1-1 to 1-10, and cultured at 30°C for 24 hours.

[0078] The same rice koji amazake was aseptically dispensed into test tubes respectively, inoculated with 1% volume of the bacterial solution of the lactic acid bacteria of Example 1, and cultured at 30°C for 24 hours.

[0079] (4) Measurement of Viable Bacteria Count Using a sterilized dilution of the culture medium (0.1% yeast extract solution), it was spread on an MRS agar plate medium by the serial dilution method to measure the viable cell count. The growth ability in koji amazake was examined and the results are shown in Table 2. The viable cell count was calculated by averaging the values obtained from three different experiments.

[0080]

Table 2

[0081] Examination of growth ability in koji amazake The lactic acid bacteria of Example 1 showed a growth ability of about 2.0 to 16.2 times in all kinds of koji amazake compared with the lactic acid bacteria of Comparative Strains 1-1 to 1-10, and it was revealed that they had excellent growth ability.

[0082] Example 3 Fermentation experiment of green juice by Lactiplantibacillus plantarum (1) Strains Lactic acid bacteria of the comparative example As the lactic acid bacteria of Comparative Example 1 (control group), 10 strains belonging to Lactiplantibacillus plantarum (Strain 3070 (Comparative Example 1-1), Strain 3074 (Comparative Example 1-2), Strain 12006 (Comparative Example 1-3), Strain 14713 (Comparative Example 1-4), Strain 15891 (Comparative Example 1-5), Strain 101975 (Comparative Example 1-6), Strain 101977 (Comparative Example 1-7), Strain 109604 (Comparative Example 1-8), Strain 114713 (Comparative Example 1-9), Strain 115165 (Comparative Example 1-10)) were used.

[0083] (2) Inoculum and culture The lactic acid bacteria of Comparative Examples 1-1 to 1-10 were inoculated after autoclaving Lactobacilli MRS Broth (manufactured by Difco) at 121 °C for 15 minutes, and cultured at 30 °C for 16 hours until a steady state was reached.

[0084] The lactic acid bacteria (from Tulip Toyama) of Comparative Examples 1-1 to 1-10 in Example 1 were inoculated after autoclaving Lactobacilli MRS Broth (manufactured by Difco) at 121°C for 15 minutes, and cultured at 30°C for 16 hours until a steady state was reached.

[0085] (3) Growth in green juice Green juice prepared from 100% young barley leaf powder (manufactured by Yamamoto Kampo Pharmaceutical Co., Ltd.), organic JAS+KUWA (mulberry leaf powder) (manufactured by Health Age Co., Ltd.), tomorrow leaf green juice (manufactured by Liberty Life Co., Ltd.), and organic moringa dried leaf fine powder (manufactured by Liberty Co., Ltd.) was aseptically dispensed respectively, inoculated with 1% volume of the bacterial solutions of Comparative Examples 1-1 to 1-10, and cultured at 30°C for 24 hours.

[0086] The same green juice as above was aseptically dispensed into test tubes respectively, inoculated with 1% volume of the bacterial solution of the lactic acid bacteria in Example 1, and cultured at 30°C for 24 hours.

[0087] (4) Measurement of viable cell count Using a sterilized diluent (0.1% yeast extract solution) of the culture solution, it was spread on MRS agar plate medium by the serial dilution method to measure the viable cell count. The growth in koji sake was examined and the results are shown in Table 3. The viable cell count was calculated by averaging the values obtained from three different experiments.

[0088] [Table 3]

[0089] (5) Results The lactic acid bacteria in Example 1 showed a growth ability of about 1.48 times to 40 times in all green juices compared with the 10 strains of lactic acid bacteria in the comparative examples, and it was revealed that they have excellent growth ability.

[0090] As shown in Table 2 and Table 3, the lactic acid bacteria in Example 1 always had a high final viable cell count and excellent growth ability in various koji sakes and green juices compared with the lactic acid bacteria of Comparative Examples 1-1 to 1-10.

Claims

1. A lactic acid bacterium that satisfies at least one of the following properties (a) and (b): (a) The lactic acid bacteria liquid cultured until it reached a stationary state was inoculated into a grain-based food or drink at 1% by volume and cultured at 30°C for 24 hours, reaching a viable cell count of 2.0 x 10 ９ CFU / ml or more. (b) The lactic acid bacteria liquid cultured until it reached a stationary state was inoculated into non-cereal food and drink at 1% by volume and cultured at 30°C for 24 hours, reaching a viable cell count of 1.0 x 10 ９ CFU / ml or more.

2. The cereal food or drink is rice koji amazake, The non-grain food or drink is green juice. The lactic acid bacterium according to claim 1.

3. The lactic acid bacteria according to claim 1, wherein the lactic acid bacteria liquid is a lactic acid bacteria liquid cultured in Lactobacilli MRS Broth medium at 30°C for 16 hours until a stationary state is reached.

4. The lactic acid bacterium according to claim 1 , which belongs to the genus Lactobacillus.

5. The lactic acid bacterium according to claim 4, which belongs to Lactiplantibacillus plantarum.

6. The lactic acid bacteria according to claim 5, which belongs to Tulip Toyama.

7. The lactic acid bacterium according to claim 6, deposited under accession number: NITE P-03945.

8. A composition obtained by fermentation with the lactic acid bacteria according to claim 1.

9. A composition comprising the lactic acid bacteria according to claim 1 and a food material.

10. The composition according to claim 9 , wherein the food material is a material derived from a plant.

11. The composition of claim 10, wherein the plant-derived material is plant leaves, roots, stems, fruits, extracts thereof, crushed products thereof, and / or combinations thereof.

12. The composition according to any one of claims 9 to 11, wherein the composition is a fermentation product.

13. A food or drink comprising the lactic acid bacteria according to any one of claims 1 to 7, or the composition according to any one of claims 8 to 11.

14. A method for producing a composition, comprising inoculating a food material with the lactic acid bacterium according to any one of claims 1 to 7 and fermenting the food material.

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