Fermented food manufacturing method
By isolating and culturing a Lactobacillus casei strain from sunki in dairy materials with manganese-containing yeast extract, the method addresses the lack of exopolysaccharide-rich fermented foods, resulting in high-yield functional products.
JP7742051B2Active Publication Date: 2025-09-19KYOTO PREFECTURE +1
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Patent Information
- Application Number
- JP2021132585
- Authority / Receiving Office
- JP · JP
- Patent Type
- Patents
- Current Assignee / Owner
- Filing Date
- 2021-08-17
- Publication Date
- 2025-09-19
- Estimated Expiration
- 2041-08-17
AI Technical Summary
Technical Problem
Existing methods do not effectively produce fermented foods rich in exopolysaccharides using Lactobacillus casei, a plant-derived lactic acid bacterium isolated from the salt-free fermented pickle sunki, lacking specific functionality beyond blood pressure suppression.
Method used
Isolate a Lactobacillus casei strain with high acid tolerance and exopolysaccharide production ability from sunki, inoculate it into dairy raw materials supplemented with manganese-containing yeast extract, and culture it to produce functional fermented foods.
Benefits of technology
Produces fermented foods with a high exopolysaccharide content, including fermented milk and dairy lactic acid bacteria beverages, enhancing their functional properties.
✦ Generated by Eureka AI based on patent content.
Abstract
To provide a method for producing a fermented food containing a large amount of exopolysaccharide using a strain of Lactobacillus casei separated from a salt-free fermented pickle, Sunki.SOLUTION: From among lactic acid bacteria strains separated from Sunki, a specific strain belonging to Lactobacillus casei having the ability to produce exopolysaccharide is selected, and its strain is inoculated into a milk product raw material having manganese-containing yeast extract added thereto and cultured thereon.SELECTED DRAWING: None
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