Product obtained through fermentation of plant-derived composition by lactic acid bacterium belonging to genus apilactobacillus

Abstract

The present invention provides a lactic acid bacterium fermentation product which is obtained from a plant-derived composition and in which the contained amounts of glucose, fructose, and sucrose are all reduced. The lactic acid bacterium fermentation product is obtained through fermentation of a plant-derived composition by a lactic acid bacterium belonging to the genus Apilactobacillus.

Description

Fermentation product of plant-derived composition by lactic acid bacteria of the genus Apiractobacillus

[0001] The present invention relates to a lactic acid bacteria fermentation product, which is obtained by fermenting a plant-derived composition with lactic acid bacteria of the genus Apilactobacillus and which contains mannitol.

[0002] Lactic acid bacteria, which are widely consumed and have various health benefits, are used to ferment plant-derived compositions (e.g., fruit juice and vegetable juice). For example, fermented fruit juice using Lactobacillus plantarum is known (Patent Document 1). In response to the growing need for lower sugar and calorie plant-derived compositions due to increasing health consciousness among consumers, techniques that utilize the sugar metabolism (fermentation) ability of lactic acid bacteria to reduce sugars in plant-derived compositions have attracted attention. For example, a technique is known for reducing the sugar concentration in vegetable or fruit juice using Leuconostoc lactic acid bacteria (Patent Document 2). Lactic acid bacteria of the genus Apiractobacillus are a type of fructophilic lactic acid bacteria (FLAB) that consume fructose during glucose metabolism (Non-Patent Document 1).

[0003] International Publication No. 2011 / 115114 Japanese Patent Application Laid-Open No. 2018-33334

[0004] FEMS Microbiology Letters, 2021, Vol. 368, No. 21-24, fnab150

[0005] The main sugars contained in plant-derived compositions such as fruit juice are glucose, fructose, and sucrose (Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition)). However, no technology was known for obtaining a lactic acid bacteria fermentation product in which the contents of all three sugars were simultaneously reduced. Therefore, the objective of the present invention was to provide a lactic acid bacteria fermentation product of a plant-derived composition in which the contents of all three sugars (hereinafter also referred to as "three sugars") were reduced.

[0006] As a result of intensive research into this problem, the present inventors have found that when Apiractobacillus lactic acid bacteria metabolize glucose in a plant-derived composition, they consume sucrose in addition to fructose, thereby producing a fermented product in which the contents of these three sugars are simultaneously and significantly reduced. The present invention is based on this finding.

[0007] That is, the present invention relates to the following [1] to

[15] . [1] A lactic acid bacterium of the genus Apilactobacillus fermentation product of a plant-derived composition containing mannitol. [2] The fermentation product according to [1], in which the mannitol content is 1.5 mg / mL or more. [3] The fermentation product according to [1] or [2], in which the total content (A) of glucose, fructose, and sucrose in the plant-derived composition before fermentation and the total content (B) of glucose, fructose, and sucrose in the fermentation product satisfy the following relationship: (A-B) / A = 0.15 to 1.00. [4] The fermentation product according to any one of [1] to [3], in which the total content of glucose, fructose, and sucrose is 500 mg / mL or less. [5] The fermented product according to any one of [1] to [4], wherein the Apilactobacillus lactic acid bacterium is selected from the group consisting of Apilactobacillus kunkeei, Apilactobacillus apinorum, Apilactobacillus micheneri, and Apilactobacillus timberlakei. [6] The fermented product according to any one of [1] to [4], wherein the Apilactobacillus lactic acid bacterium is selected from the group consisting of Apilactobacillus quenuiae, Apilactobacillus ozensis, Apilactobacillus nanyangensis, Apilactobacillus zhangqiuensis, and Apilactobacillus xinyiensis. [7] The fermented product according to any one of [1] to [4], wherein the Apilactobacillus lactic acid bacterium is Apilactobacillus kunkeei.[8] The fermented product according to any one of [1] to [4], wherein the Apilactobacillus lactic acid bacterium is selected from the group consisting of: Apilactobacillus kunkeei CP3735 strain (Accession Number: NITE BP-04025), Apilactobacillus kunkeei CP3736 strain (Accession Number: NITE BP-04026), Apilactobacillus kunkeei CP3737 strain (Accession Number: NITE BP-04027), and Apilactobacillus kunkeei CP3738 strain (Accession Number: NITE BP-04028). [9] The fermented product according to any one of [1] to [8], which has a pH of 5 or less.

[10] The fermented product according to any one of [1] to [9], wherein the plant-derived composition comprises vegetable juice or fruit juice.

[11] The fermented product according to

[10] , wherein the plant-derived composition comprises apple or orange juice.

[12] A food or drink composition, which comprises the fermented product according to any one of [1] to

[11] .

[13] A fermented product obtained by fermenting a plant-derived composition with lactic acid bacteria, wherein the plant-derived composition before fermentation contains glucose, fructose, and sucrose, the lactic acid bacteria are lactic acid bacteria of the genus Apilactobacillus, and the fermented product contains mannitol.

[14] A method for producing a lactic acid bacteria fermentation product of a plant-derived composition, comprising a step of fermenting a plant-derived composition containing glucose, fructose, and sucrose with lactic acid bacteria of the genus Apilactobacillus, wherein the fermentation product contains mannitol.

[15] A method for reducing the sugar content of a plant-derived composition, comprising a step of fermenting a plant-derived composition containing sugars with lactic acid bacteria of the genus Apilactobacillus, wherein the sugars are glucose, fructose, and sucrose.

[0008] The present invention provides a lactic acid bacteria fermentation product of a plant-derived composition in which the content of all three sugars is reduced.

[0009] [Apilactobacillus lactic acid bacteria] The Apilactobacillus lactic acid bacteria used in the present invention are not particularly limited as long as they can consume glucose, fructose, and sucrose in a plant-derived composition, and examples thereof include the following lactic acid bacteria (1) to (9).

[0010] (1) Apilactobacillus kunkeei Apilactobacillus kunkeei may be any available strain, and may be a type strain (e.g., JCM16173 T The preferred Apilactobacillus kunkeii strains are CP3734, CP3735, CP3736, CP3737, and CP3738. As shown in Table 1 below, these strains have undergone international deposit procedures at the Patent Microorganisms Depositary of the National Institute of Technology and Evaluation (Room 122, 2-5-8 Kazusa Kamatari, Kisarazu City, Chiba Prefecture, Japan 292-0818), an international depository institution under the provisions of the Budapest Treaty.

[0011] Table 1 The accession numbers issued by international depositories for the strains shown in Table 1 are as follows:

[0012] (2) Apilactobacillus apinorum Apilactobacillus apinorum may be any available strain, and the type strain (e.g., JCM30765 T strain) or other strains (e.g., strain DSM 26315).

[0013] (3) Apilactobacillus micheneri Apilactobacillus micheneri may be any available strain, and the type strain (e.g., JCM33323 T strain) or other strains (e.g., NBRC 113063 strain).

[0014] (4) Apilactobacillus timberlakei Apilactobacillus timberlakei may be any available strain, and may be a type strain (e.g., JCM33325 T The company may also be a stock company.

[0015] (5) Apilactobacillus quenuiae Apilactobacillus quenuiae may be any available strain, and the type strain (e.g., JCM33324 T The company may also be a stock company.

[0016] (6) Apilactobacillus ozensis Apilactobacillus ozensis may be any available strain, and may be a type strain (e.g., JCM17196 T strain) or other strains (e.g., JCM17197 strain, JCM17198 strain, JCM17199 strain, and JCM17200 strain).

[0017] (7) Apilactobacillus nanyangensis Apilactobacillus nanyangensis may be any available strain, and the type strain (e.g., JCM33867 T The company may also be a stock company.

[0018] (8) Apilactobacillus zhangqiuensis Apilactobacillus zhangqiuensis may be any available strain, and may be a type strain (e.g., JCM34500 T The company may also be a stock company.

[0019] (9) Apilactobacillus xinyiensis Apilactobacillus xinyiensis may be any available strain, and may be a type strain (e.g., JCM34501 T The company may also be a stock company.

[0020] The classification of lactic acid bacteria in this specification follows the reclassification published in 2020. Details of the reclassification are described in Int J Syst Evol Microbiol. 2020 Apr; 70(4): 2782-2858 and on the website of the Japanese Society of Enterobacteriaceae (URL: https: / / bifidus-fund.jp / keyword / kw054.shtml).

[0021] Any known strain that belongs to any of the above (1) to (9) and can consume glucose, fructose, and sucrose in a plant-derived composition can be used in the present invention without any particular limitation.

[0022] In terms of the trisaccharide reduction ratio, preferred Apiractobacillus lactic acid bacteria are at least one species selected from the group consisting of the following options. By using these bacterial species, a trisaccharide reduction ratio of 0.17 or more can be achieved. Apilactobacillus kunkeei, Apilactobacillus zhangqiuensis, Apilactobacillus ozensis, Apilactobacillus nanyangensis, Apilactobacillus xinyiensis, Apilactobacillus quenuiae, Apilactobacillus apinorum, Apilactobacillus micheneri, and Apilactobacillus timberlakei

[0023] More preferred Apilactobacillus lactic acid bacteria are at least one species selected from the group consisting of the following options. By using these bacterial species, a trisaccharide reduction ratio of 0.20 or more can be achieved: Apilactobacillus kunkeei, Apilactobacillus zhangqiuensis, Apilactobacillus ozensis, Apilactobacillus nanyangensis, Apilactobacillus xinyiensis, Apilactobacillus quenuiae, and Apilactobacillus apinorum.

[0024] Particularly preferred Apilactobacillus lactic acid bacteria are at least one species selected from the group consisting of the following options. By using these bacterial species, a trisaccharide reduction ratio of 0.25 or more can be achieved: Apilactobacillus kunkeei, Apilactobacillus zhangqiuensis, Apilactobacillus ozensis, Apilactobacillus nanyangensis, Apilactobacillus xinyiensis, and Apilactobacillus quenuiae.

[0025] Preferred strains of Apilactobacillus lactic acid bacteria are at least one strain selected from the group consisting of the following options: Apilactobacillus kunkeei strains CP3735, CP3736, CP3737, and CP3738, and Apilactobacillus zhangqiuensis JCM34500. T strains, Apilactobacillus ozensis JCM17198 and JCM17200, Apilactobacillus nanyangensis JCM33867 T strain, Apilactobacillus xinyiensis JCM34501 T strain, Apilactobacillus quenuiae JCM33324 T strain, Apilactobacillus apinorum JCM30765 T strain, Apilactobacillus micheneri JCM33323 T strain, and Apilactobacillus timberlakei JCM33325 T KK

[0026] More preferred strains of Apilactobacillus lactic acid bacteria are at least one strain selected from the group consisting of the following options. By using these strains, a trisaccharide reduction ratio of 0.20 or more can be achieved: Apilactobacillus kunkeei strains CP3735, CP3736, CP3737, and CP3738, and Apilactobacillus zhangqiuensis JCM34500. Tstrains, Apilactobacillus ozensis JCM17198 and JCM17200, Apilactobacillus nanyangensis JCM33867 T strain, Apilactobacillus xinyiensis JCM34501 T , Apilactobacillus quenuiae JCM33324 T strain, and Apilactobacillus apinorum JCM30765 T KK

[0027] Particularly preferred strains of Apilactobacillus lactic acid bacteria are at least one strain selected from the group consisting of the following options. By using these strains, a trisaccharide reduction ratio of 0.25 or more can be achieved: Apilactobacillus kunkeei strains CP3735, CP3736, CP3737, and CP3738, and Apilactobacillus zhangqiuensis JCM34500. T strains, Apilactobacillus ozensis JCM17198 and JCM17200, Apilactobacillus nanyangensis JCM33867 T strain, Apilactobacillus xinyiensis JCM34501 T strain, and Apilactobacillus quenuiae JCM33324 T KK

[0028] A single type of Apiractobacillus lactic acid bacteria may be used, or multiple types may be used in combination.

[0029] [Plant-derived composition] In the present invention, a plant-derived composition is used as a fermentation raw material. The plant-derived composition refers to a composition containing components derived from plants. The plant-derived composition may be a composition obtained by processing (e.g., squeezing) a plant (e.g., fruit juice or vegetable juice), or a composition containing components isolated from a plant (e.g., glucose, fructose, and sucrose) (e.g., lactic acid bacteria medium). The plant-derived composition may further contain components derived from organisms other than plants (e.g., yeast extract, beef extract, casein hydrolysate, soy hydrolysate when the plant-derived composition is a medium). The type of plant that can be used is not particularly limited as long as it contains glucose, fructose, and sucrose. Specific examples include vegetables, fruits, etc. A single type of plant may be used, or multiple types may be used in combination (e.g., a combination of vegetables and fruits, or a combination of multiple types of fruits).

[0030] Examples of vegetables include carrots, tomatoes, pumpkins, corn, etc., preferably carrots, tomatoes, and pumpkins, and more preferably carrots and tomatoes. A single type of vegetable may be used, or multiple types may be used in combination.

[0031] Examples of fruits include apples, citrus fruits, grapes, bananas, strawberries, and peaches, with apples, citrus fruits, and grapes being preferred, and apples and citrus fruits (particularly oranges) being more preferred. A single type of fruit may be used, or multiple types may be used in combination.

[0032] The means for producing the plant-derived composition is not particularly limited as long as a liquid containing a trisaccharide can be obtained from a plant. Specific examples include squeezing. The plant-derived composition may be a liquid composition containing solids (such as plant organs (e.g., fruits), tissue parts, seeds, etc.). The plant-derived composition may be prepared by dissolving the solids in water (and further diluting as necessary) (for example, a liquid medium prepared by dissolving a solid medium for lactic acid bacteria containing a trisaccharide in water and diluting as necessary). The plant-derived composition may be concentrated (for example, concentrated fruit juice or concentrated vegetable juice) or diluted.

[0033] Examples of plant-derived compositions include fruit juice, vegetable juice, and culture medium, with fruit juice being preferred, and apple juice and orange juice being more preferred.

[0034] The lower limit of the total content of trisaccharides (glucose, fructose, and sucrose) in the plant-derived composition before fermentation is not particularly limited, but is, for example, 1 g / 100 mL or more, preferably 4 g / 100 mL or more. The upper limit of the total content of trisaccharides in the plant-derived composition before fermentation is not particularly limited, but is, for example, 95 g / 100 mL or less, preferably 90 g / 100 mL or less. Therefore, the range of the total content of trisaccharides in the plant-derived composition before fermentation is not particularly limited, but is, for example, 1 to 95 g / 100 mL, preferably 4 to 90 g / 100 mL. The lower limit of the glucose content in the plant-derived composition before fermentation is not particularly limited, but is, for example, 1 g / 100 mL or more, preferably 2 g / 100 mL or more. The upper limit of the glucose content in the plant-derived composition before fermentation is not particularly limited, but is, for example, 45 g / 100 mL or less, preferably 35 g / 100 mL or less. Therefore, the range of the glucose content in the plant-derived composition before fermentation is not particularly limited, but is, for example, 1 to 45 g / 100 mL, preferably 2 to 35 g / 100 mL. The lower limit of the fructose content in the plant-derived composition before fermentation is not particularly limited, but is, for example, 1 g / 100 mL or more, preferably 2 g / 100 mL or more. The upper limit of the fructose content in the plant-derived composition before fermentation is not particularly limited, but is, for example, 50 g / 100 mL or less, preferably 40 g / 100 mL or less. Therefore, the fructose content in the plant-derived composition before fermentation is not particularly limited, but is, for example, 1 to 50 g / 100 mL, preferably 2 to 40 g / 100 mL. The lower limit of the sucrose content in the plant-derived composition before fermentation is not particularly limited, but is, for example, 0 g / 100 mL or more, preferably 1 g / 100 mL or more. The upper limit of the sucrose content in the plant-derived composition before fermentation is not particularly limited, but is, for example, 35 g / 100 mL or less, preferably 25 g / 100 mL or less. Therefore, the sucrose content in the plant-derived composition before fermentation is not particularly limited, but is, for example, 0 to 35 g / 100 mL, preferably 1 to 25 g / 100 mL.

[0035] The Brix sugar content of the plant-derived composition before fermentation is not particularly limited, but is, for example, 1 to 60, preferably 5 to 50.

[0036] In order to adjust the sugar content or Brix sugar content, the plant-derived composition before fermentation may be diluted with water, fruit juice, or the like.

[0037] The pH of the plant-derived composition before fermentation is not particularly limited, but is, for example, 2 to 10, preferably 4 to 8.

[0038] [Method for Fermenting Plant-Derived Compositions] Fermentation can be carried out using typical culture conditions for Apiractobacillus lactic acid bacteria. The Apiractobacillus lactic acid bacteria used to ferment the fermented product of the present invention can be grown and recovered by culturing them in a medium typically used for culturing Apiractobacillus lactic acid bacteria under commonly used conditions. The Apiractobacillus lactic acid bacteria used in the present invention may be in the form of wet or dry cells. The medium used to culture the fermenting cells typically contains a carbon source, a nitrogen source, inorganic salts, etc., and may be either a natural medium or a synthetic medium as long as it is a medium that can efficiently culture Apiractobacillus lactic acid bacteria. Examples of carbon sources that can be used include lactose, glucose, sucrose, fructose, galactose, and blackstrap molasses. Examples of nitrogen sources that can be used include organic nitrogen-containing substances such as casein hydrolysate, whey protein hydrolysate, soy protein hydrolysate, yeast extract, and meat extract. Inorganic salts that can be used include, for example, phosphate, sodium, potassium, magnesium, manganese, iron, and zinc. Media suitable for culturing Apiractobacillus lactic acid bacteria include, for example, 1% fructose-supplemented MRS liquid medium, GAM medium, BL medium, Briggs Liver Broth, animal milk, skim milk, and dairy whey. Preferably, 1% fructose-supplemented MRS medium can be used. For food applications, media composed only of food ingredients and food additives can also be used. Examples of media composed only of food ingredients (natural media) include tomato juice, carrot juice, other vegetable juices, and even apple, orange, pineapple, and grape juice. The culture temperature (fermentation temperature) can be, for example, 15 to 45°C, 20 to 40°C, or approximately 30°C. The culture temperature can be appropriately adjusted using a thermostatic bath, mantle heater, jacket, fermentation tank, or the like. Since Apiractobacillus lactic acid bacteria are facultative anaerobes, they may be cultured (fermented) under either aerobic or anaerobic conditions. The culture method (fermentation method) is not particularly limited, and examples thereof include static culture, agitation culture, shaking culture, and tank culture.The culture time (fermentation time) is not particularly limited, but can be, for example, 6 to 48 hours, 8 to 48 hours, or about 20 hours when the culture temperature is 30°C. In lactic acid bacteria fermentation, lactic acid and the like are produced as fermentation progresses, so the pH of the fermented product (culture solution) decreases. Fermentation by Apiractobacillus lactic acid bacteria proceeds even at low pH (e.g., pH 3 to 4), so pH adjustment during fermentation is not necessary.

[0039] [Lactic acid bacteria fermented product of plant-derived composition] The fermented product of the present invention can be obtained by fermenting the above-mentioned plant-derived composition with Apiractobacillus lactic acid bacteria. The fermented product of the present invention may be the obtained lactic acid bacteria culture as is, or may contain Apiractobacillus lactic acid bacteria cells, or may be a product from which some or all of the cells have been removed by crude purification such as centrifugation and / or solid-liquid separation such as filtration. The degree of fermentation in the fermented product of the present invention is not particularly limited as long as the desired properties (e.g., mannitol content and trisaccharide reduction ratio, as described below) are satisfied. The fermented product of the present invention has the following characteristics.

[0040] [Containing Mannitol] The fermented product of the present invention contains mannitol (D-mannitol), which is produced exclusively by lactic acid bacteria of the genus Apiractobacillus.

[0041] The lower limit of the mannitol content in the fermented product of the present invention is, for example, 1.5 mg / mL or more, preferably 2 mg / mL or more, and more preferably 5 mg / mL or more. From the viewpoint of solubility, the upper limit of the mannitol content in the fermented product of the present invention is, for example, 213 mg / mL, preferably 100 mg / mL, and more preferably 50 mg / mL. Therefore, the range of the mannitol content in the fermented product of the present invention is, for example, 1.5 to 213 mg / mL, preferably 2 to 213 mg / mL, more preferably 5 to 213 mg / mL, more preferably 5 to 100 mg / mL, and even more preferably 5 to 50 mg / mL. The mannitol content can be measured by HPLC.

[0042] [Other Features] The fermented product of the present invention may further have one or more of the following features.

[0043] [Reduction of glucose, fructose, and sucrose (trisaccharide) contents] Fermentation by Apiractobacillus lactic acid bacteria proceeds by consuming trisaccharides. Therefore, the total content of trisaccharides in the fermented product of the present invention is reduced compared to the total content of trisaccharides in the plant-derived composition before fermentation. Specifically, the trisaccharide reduction ratio calculated by the following formula is, for example, 0.15 to 1.00, preferably 0.17 to 1.00, more preferably 0.20 to 1.00, and even more preferably 0.25 to 1.00. The trisaccharide content can be measured by HPLC. Trisaccharide reduction ratio = (A - B) / A A: total content of trisaccharides in the plant-derived composition before fermentation B: total content of trisaccharides in the fermented product

[0044] The total content of trisaccharides in the fermented product of the present invention is, for example, 0 to 500 mg / mL, preferably 0 to 400 mg / mL, more preferably 0 to 350 mg / mL, and even more preferably 0 to 300 mg / mL.

[0045] The combination of the "trisaccharide reduction ratio" and the "total trisaccharide content" in the fermented product of the present invention is, for example, a "trisaccharide reduction ratio" of 0.15 to 1.00 and a "total trisaccharide content" of 0 to 500 mg / mL, preferably a "trisaccharide reduction ratio" of 0.17 to 1.00 and a "total trisaccharide content" of 0 to 400 mg / mL, more preferably a "trisaccharide reduction ratio" of 0.20 to 1.00 and a "total trisaccharide content" of 0 to 350 mg / mL, and even more preferably a "trisaccharide reduction ratio" of 0.25 to 1.00 and a "total trisaccharide content" of 0 to 300 mg / mL.

[0046] [Calorie Reduction] Due to the reduction in trisaccharides as described above, the calorie content of the fermented product of the present invention is reduced compared to the calorie content of the plant-derived composition before fermentation. Specifically, the calorie reduction ratio calculated by the following formula is preferably 0.05 to 0.6, more preferably 0.1 to 0.5. Note that the calorie content in the formula below is the total calorie content of the trisaccharide and mannitol. Specifically, the calorie content can be calculated by quantifying the amounts of trisaccharide and mannitol contained in the fermented product or the plant-derived composition before fermentation, and following the energy calculation method described in the 2020 edition (8th revision) of the Standard Tables of Food Composition in Japan, assuming that the trisaccharide is 3.75 kcal per gram and the mannitol is 1.6 kcal per gram. Calorie reduction ratio = (A - B) / A A: Calorie content of the plant-derived composition before fermentation B: Calorie content of the fermented product

[0047] [Reduction of glucose content] The glucose content in the fermented product of the present invention is reduced compared to the glucose content in the plant-derived composition before fermentation. Specifically, the glucose reduction ratio calculated by the following formula is, for example, 0.05 to 1.00, preferably 0.10 to 1.00, more preferably 0.15 to 1.00, even more preferably 0.20 to 1.00, and even more preferably 0.35 to 1.00. The glucose content can be measured by HPLC. Glucose reduction ratio = (A - B) / A A: glucose content in the plant-derived composition before fermentation B: glucose content in the fermented product

[0048] [Reduction of Fructose Content] The fructose content in the fermented product of the present invention is reduced compared to the fructose content in the plant-derived composition before fermentation. Specifically, the fructose reduction ratio calculated by the following formula is, for example, 0.05 to 1.00, preferably 0.10 to 1.00, more preferably 0.15 to 1.00, even more preferably 0.20 to 1.00, and even more preferably 0.25 to 1.00. The fructose content can be measured by HPLC. Fructose reduction ratio = (A - B) / A, where A: fructose content in the plant-derived composition before fermentation, and B: fructose content in the fermented product.

[0049] [Reduction of sucrose content] The sucrose content in the fermented product of the present invention is reduced compared to the sucrose content in the plant-derived composition before fermentation. Specifically, the sucrose reduction ratio calculated by the following formula is, for example, 0.01 to 1.00, preferably 0.02 to 1.00, more preferably 0.03 to 1.00, even more preferably 0.04 to 1.00, and still more preferably 0.05 to 1.00. The sucrose content can be measured according to the HPLC method. Sucrose reduction ratio = (A - B) / A, where A: sucrose content in the plant-derived composition before fermentation, and B: sucrose content in the fermented product.

[0050] [pH] The pH of the fermented product of the present invention is preferably 5 or less from the viewpoint of flavor.

[0051] [Brix sugar content] The Brix sugar content of the fermented product of the present invention is preferably 1-50, more preferably 1-30.

[0052] [Solid Content] When a plant-derived composition containing solids is used as the fermentation raw material, the fermented product of the present invention may contain solids. The solid content in the fermented product is, for example, 90% by mass or less, preferably 80% by mass or less, and more preferably 70% by mass or less.

[0053] [Food and Beverage Composition] In one aspect of the present invention, the fermented product is used as a food or beverage (food or beverage) as is. The form of the food or beverage is not particularly limited as long as it can be taken orally. Specific examples include liquid beverages and solid foods (e.g., jellies). The fermented product can also be dried to form a powder or granules. Specific drying methods are not particularly limited, but include, for example, spray drying, drum drying, vacuum drying, and freeze drying, which can be used alone or in combination. A commonly used carrier or excipient may be added as needed. In one aspect of the present invention, the fermented product is combined with an optional ingredient and used as a food or beverage composition. The form of the food or beverage composition is not particularly limited as long as it can be taken orally. Specific examples include liquid beverages. In this case, the liquid beverage may be a dilution beverage (one that is taken after diluting with water, etc.). The food or beverage composition may be a solid (e.g., jelly). The food or beverage composition may be dried to form a powder or granules, or may further be formed into granules, tablets, or capsules as needed. As the optional ingredient, any ingredient that can be added to a food or beverage can be used without any particular limitation. For example, additives for liquid beverages include pH adjusters, emulsifiers, stabilizers, flavorings, etc. Optional ingredients may be functional ingredients (e.g., sterilized lactic acid bacteria, peptides, etc.). Depending on the type of functional ingredient added, the food or beverage composition may be a functional food or beverage. Functional foods and beverages include so-called health foods and beverages in general. Examples of functional foods and beverages include health-claimed foods (foods for specified health uses (including conditional foods for specified health uses), foods with functional claims, foods with nutrient functions), special-use foods and beverages, dietary supplements, health supplements, supplements, and beauty foods and beverages. Functional foods and beverages include health foods and beverages to which a health claim based on the food standards of Codex Alimentarius (the Joint FAO / WHO Commission on Food Standards) is applied.

[0054] [Method for reducing the sugar content of a plant-derived composition juice] The above-mentioned method for obtaining a fermented product of a plant-derived composition having a reduced trisaccharide content can also be understood as a "method for reducing the sugar content of a plant-derived composition." This reduction method includes a step of fermenting a plant-derived composition containing trisaccharides with Apiractobacillus lactic acid bacteria. This fermentation step can be carried out under the culture conditions described in the above-mentioned "Method for fermenting a plant-derived composition."

[0055] Another aspect of the present invention may be as follows: <1> A mannitol-containing fermentation product of a plant-derived composition with lactic acid bacteria of the genus Apilactobacillus, wherein the mannitol content is 1.5 mg / mL or more, and the lactic acid bacteria of the genus Apilactobacillus are selected from the group consisting of Apilactobacillus kunkeei, Apilactobacillus apinorum, Apilactobacillus micheneri, and Apilactobacillus timberlakei, or the lactic acid bacteria of the genus Apilactobacillus are selected from the group consisting of Apilactobacillus quenuiae, Apilactobacillus ozensis, <2> A fermented product of Apilactobacillus lactic acid bacteria of the genus Apilactobacillus fermented from a plant-derived composition containing mannitol, wherein the mannitol content is 1.5 mg / mL or more, and the plant-derived composition contains apple or orange juice.<3> A mannitol-containing plant-derived composition fermented by Apilactobacillus lactic acid bacteria, wherein the Apilactobacillus lactic acid bacteria are selected from the group consisting of Apilactobacillus kunkeei, Apilactobacillus apinorum, Apilactobacillus micheneri, and Apilactobacillus timberlakei, or the Apilactobacillus lactic acid bacteria are selected from the group consisting of Apilactobacillus quenuiae, Apilactobacillus ozensis, Apilactobacillus nanyangensis, A fermented product, wherein the lactic acid bacterium of the genus Apilactobacillus is selected from the group consisting of Apilactobacillus zhangqiuensis and Apilactobacillus xinyiensis, or the Apilactobacillus is Apilactobacillus kunkeei, and the plant-derived composition contains apple or orange juice.<4> A mannitol-containing fermentation product of a plant-derived composition caused by lactic acid bacteria of the genus Apilactobacillus, wherein the mannitol content is 1.5 mg / mL or more, and the lactic acid bacteria of the genus Apilactobacillus are selected from the group consisting of Apilactobacillus kunkeei, Apilactobacillus apinorum, Apilactobacillus micheneri, and Apilactobacillus timberlakei, or the lactic acid bacteria of the genus Apilactobacillus are selected from the group consisting of Apilactobacillus quenuiae, Apilactobacillus ozensis, A fermented product, wherein the lactic acid bacterium of the genus Apilactobacillus is selected from the group consisting of Apilactobacillus nanyangensis, Apilactobacillus zhangqiuensis, and Apilactobacillus xinyiensis, or the Apilactobacillus is Apilactobacillus kunkeei, and the plant-derived composition contains apple or orange juice. <5> A mannitol-containing fermentation product of a plant-derived composition by Apilactobacillus lactic acid bacteria, wherein the mannitol content is 1.5 mg / mL or more, and the total content (A) of glucose, fructose, and sucrose in the plant-derived composition before fermentation and the total content (B) of glucose, fructose, and sucrose in the fermentation product satisfy the following relationship:(A-B) / A=0.15 to 1.00 <6> A fermentation product of a plant-derived composition using lactic acid bacteria of the genus Apilactobacillus, which contains mannitol, wherein the fermentation product has a mannitol content of 1.5 mg / mL or more and a total content of glucose, fructose, and sucrose of 500 mg / mL or less. <7> A mannitol-containing plant-derived composition fermented by Apilactobacillus lactic acid bacteria, wherein the Apilactobacillus lactic acid bacteria are selected from the group consisting of Apilactobacillus kunkeei, Apilactobacillus apinorum, Apilactobacillus micheneri, and Apilactobacillus timberlakei, or the Apilactobacillus lactic acid bacteria are selected from the group consisting of Apilactobacillus quenuiae, Apilactobacillus ozensis, Apilactobacillus nanyangensis, A fermented product, wherein the lactic acid bacterium of the genus Apilactobacillus is selected from the group consisting of Apilactobacillus zhangqiuensis and Apilactobacillus xinyiensis, or the Apilactobacillus lactic acid bacterium is Apilactobacillus kunkeei, and the total content of glucose, fructose, and sucrose in the plant-derived composition before fermentation (A) and the total content of glucose, fructose, and sucrose in the fermented product (B) satisfy the following relationship:<8> A plant-derived composition fermented with lactic acid bacteria of the genus Apilactobacillus, containing mannitol, wherein the lactic acid bacteria of the genus Apilactobacillus are selected from the group consisting of: Apilactobacillus kunkeei, Apilactobacillus apinorum, Apilactobacillus micheneri, and Apilactobacillus timberlakei, or the lactic acid bacteria of the genus Apilactobacillus are selected from the group consisting of: Apilactobacillus quenuiae, Apilactobacillus ozensis, A fermented product, wherein the lactic acid bacterium of the genus Apilactobacillus is selected from the group consisting of Apilactobacillus nanyangensis, Apilactobacillus zhangqiuensis, and Apilactobacillus xinyiensis, or the Apilactobacillus lactic acid bacterium is Apilactobacillus kunkeei, and the total content of glucose, fructose, and sucrose is 500 mg / mL or less.

[0056] <9> A fermented product obtained by fermenting a plant-derived composition with lactic acid bacteria, wherein the plant-derived composition before fermentation contains glucose, fructose, and sucrose, the lactic acid bacteria are lactic acid bacteria of the genus Apilactobacillus, the fermented product contains mannitol, and the mannitol content is 1.5 mg / mL or more. <10> The fermented product according to <9>, wherein the total content (A) of glucose, fructose, and sucrose in the plant-derived composition before fermentation and the total content (B) of glucose, fructose, and sucrose in the fermented product satisfy the following relationship: (A-B) / A = 0.15 to 1.00. <11> The fermented product according to <9> or <10>, wherein the total content of glucose, fructose, and sucrose is 500 mg / mL or less. <12> The fermented product according to any one of <9> to <11>, wherein the Apilactobacillus lactic acid bacterium is selected from the group consisting of Apilactobacillus kunkeei, Apilactobacillus apinorum, Apilactobacillus micheneri, and Apilactobacillus timberlakei. <13> The fermented product according to any one of <9> to <11>, wherein the Apilactobacillus lactic acid bacterium is selected from the group consisting of Apilactobacillus quenuiae, Apilactobacillus ozensis, Apilactobacillus nanyangensis, Apilactobacillus zhangqiuensis, and Apilactobacillus xinyiensis. <14> The fermented product according to any one of <9> to <11>, wherein the Apilactobacillus lactic acid bacterium is Apilactobacillus kunkeei.<15> The fermented product according to any one of <9> to <11>, wherein the Apilactobacillus lactic acid bacterium is selected from the group consisting of: Apilactobacillus kunkeei strain CP3735 (accession number: NITE BP-04025), Apilactobacillus kunkeei strain CP3736 (accession number: NITE BP-04026), Apilactobacillus kunkeei strain CP3737 (accession number: NITE BP-04027), and Apilactobacillus kunkeei strain CP3738 (accession number: NITE BP-04028). <16> The fermented product according to any one of <9> to <15>, which has a pH of 5 or less. <17> The fermented product according to any one of <9> to <16>, wherein the plant-derived composition contains vegetable juice or fruit juice. <18> The fermented product according to <17>, wherein the plant-derived composition contains apple or orange juice.

[0057] <19> A method for producing a lactic acid bacteria fermentation product of a plant-derived composition, comprising a step of fermenting a plant-derived composition containing glucose, fructose, and sucrose with lactic acid bacteria of the genus Apilactobacillus, wherein the fermented product contains mannitol and has a mannitol content of 1.5 mg / mL or more. <20> The method according to <19>, wherein the total content of glucose, fructose, and sucrose in the plant-derived composition before fermentation (A) and the total content of glucose, fructose, and sucrose in the fermented product (B) satisfy the following relationship: (A-B) / A = 0.15 to 1.00. <21> The method according to <19> or <20>, wherein the total content of glucose, fructose, and sucrose in the lactic acid bacteria fermentation product is 500 mg / mL or less. <22> The method according to any one of <19> to <21>, wherein the Apilactobacillus lactic acid bacterium is selected from the group consisting of Apilactobacillus kunkeei, Apilactobacillus apinorum, Apilactobacillus micheneri, and Apilactobacillus timberlakei. <23> The method according to any one of <19> to <21>, wherein the lactic acid bacterium of the genus Apilactobacillus is selected from the group consisting of Apilactobacillus quenuiae, Apilactobacillus ozensis, Apilactobacillus nanyangensis, Apilactobacillus zhangqiuensis, and Apilactobacillus xinyiensis. <24> The method according to any one of <19> to <21>, wherein the lactic acid bacterium of the genus Apilactobacillus is Apilactobacillus kunkeei.<25> The method according to any one of <9> to <21>, wherein the Apilactobacillus lactic acid bacterium is selected from the group consisting of Apilactobacillus kunkeei strain CP3735 (accession number: NITE BP-04025), Apilactobacillus kunkeei strain CP3736 (accession number: NITE BP-04026), Apilactobacillus kunkeei strain CP3737 (accession number: NITE BP-04027), and Apilactobacillus kunkeei strain CP3738 (accession number: NITE BP-04028). <26> The method according to any one of <19> to <25>, wherein the pH of the lactic acid bacteria fermentation product is not more than 5. <27> The method according to any one of <9> to <26>, wherein the plant-derived composition contains vegetable juice or fruit juice. <28> The method according to <27>, wherein the plant-derived composition contains apple or orange juice.

[0058] <29> A method for reducing the sugar content of a plant-derived composition, comprising a step of fermenting a plant-derived composition containing sugars with lactic acid bacteria of the genus Apilactobacillus, wherein the sugars are glucose, fructose, and sucrose, and the lactic acid bacteria fermentation product of the plant-derived composition has a mannitol content of 1.5 mg / mL or more. <30> The method according to <29>, wherein the total content of glucose, fructose, and sucrose in the plant-derived composition before fermentation (A) and the total content of glucose, fructose, and sucrose in the lactic acid bacteria fermentation product of the plant-derived composition (B) satisfy the following relationship: (A-B) / A = 0.15 to 1.00. <31> The method according to <29> or <30>, wherein the total content of glucose, fructose, and sucrose in the lactic acid bacteria fermentation product of the plant-derived composition is 500 mg / mL or less. <32> The method according to any one of <29> to <31>, wherein the Apilactobacillus lactic acid bacterium is selected from the group consisting of Apilactobacillus kunkeei, Apilactobacillus apinorum, Apilactobacillus micheneri, and Apilactobacillus timberlakei. <33> The method according to any one of <29> to <31>, wherein the Apilactobacillus lactic acid bacterium is selected from the group consisting of Apilactobacillus quenuiae, Apilactobacillus ozensis, Apilactobacillus nanyangensis, Apilactobacillus zhangqiuensis, and Apilactobacillus xinyiensis.<34> The method according to any one of <29> to <31>, wherein the Apilactobacillus lactic acid bacterium is Apilactobacillus kunkeei. <35> The method according to any one of <29> to <31>, wherein the Apilactobacillus lactic acid bacterium is selected from the group consisting of Apilactobacillus kunkeei strain CP3735 (accession number: NITE BP-04025), Apilactobacillus kunkeei strain CP3736 (accession number: NITE BP-04026), Apilactobacillus kunkeei strain CP3737 (accession number: NITE BP-04027), and Apilactobacillus kunkeei strain CP3738 (accession number: NITE BP-04028). <36> The method according to any one of <29> to <35>, wherein the pH of the plant-derived composition fermented by lactic acid bacteria is not more than 5. <37> The method according to any one of <29> to <36>, wherein the plant-derived composition contains vegetable juice or fruit juice. <38> The method according to <37>, wherein the plant-derived composition contains apple or orange juice.

[0059] Next, the effects of the present invention will be specifically explained using examples, but the present invention is not limited to these examples. In all examples, lactic acid bacteria were cultured under aerobic conditions.

[0060] Example 1: Fermentation of fruit juice using various lactic acid bacteria Test strains The lactic acid bacteria strains shown in Table 2 were used.

[0061] Table 2

[0062] Among the lactic acid bacteria other than those of the genus Apiractobacillus (used as a comparative example), Fructobacillus fructosus was a fructophilic lactic acid bacterium, similar to the lactic acid bacteria of the genus Apiractobacillus, but the other lactic acid bacteria were non-fructophilic lactic acid bacteria.

[0063] Plant-derived composition (fermentation raw material): Fermentation raw materials were prepared from concentrated apple juice and concentrated orange juice. Concentrated apple juice (from Italy) was diluted with distilled water to a Brix sugar content of 10. Yeast extract (Becton, Dickinson and Company) was added to the diluted apple juice as a fermentation aid (final concentration: 0.5%), adjusted to pH 6.0 with 1N NaOH, and sterilized by filtration (filter pore size: 0.22 μm). The pH was measured using a pH meter (compact pH meter LAQU, Horiba, Ltd.). Concentrated orange juice (from Brazil) was diluted with distilled water to a Brix sugar content of 10. The diluted orange juice, without the addition of yeast extract, was adjusted to pH 6.0 with 1N NaOH and sterilized by filtration (filter pore size: 0.22 μm). The resulting fermentation raw material was used. The contents of three sugars (glucose, fructose, and sucrose) and mannitol, pH, and Brix sugar content of each fermentation raw material are shown in Table 3. In the table, "three sugars" indicates the total content of glucose, fructose, and sucrose.

[0064] Table 3

[0065] [Cultivation of Fermentation Bacteria] Each lactic acid bacteria strain was inoculated into Lactobacillus MRS broth (Becton, Dickinson and Company) supplemented with 1% fructose in a 1.5 mL tube and cultured statically at 30°C for 20 hours. The cells were collected by centrifugation (3500 × g, 10 minutes) and washed twice with physiological saline (0.8% NaCl). After washing, the cells were collected by centrifugation (3500 × g, 10 minutes) and suspended in an amount of physiological saline equal to the amount of the culture medium. The resulting lactic acid bacteria suspension was used for fermentation of each fermentation raw material.

[0066] Lactic acid bacteria fermentation of apple juice: 50 μL of the lactic acid bacteria suspension was added to 1 mL of the above-mentioned sterilized apple juice (inoculation amount: 5% based on the volume of the sterilized apple juice), and static fermentation was carried out at 37°C for 18 to 22 hours to obtain fermented apple juice.

[0067] [Lactic acid bacteria fermentation of orange juice] 50 μL of lactic acid bacteria suspension was added to 1 mL of the above-mentioned sterilized orange juice (inoculation amount: 5% based on the volume of the sterilized orange juice), and static fermentation was carried out at 37°C for 18 to 22 hours to obtain fermented orange juice.

[0068] The pH of each fermented juice was measured, and the sugar content of each fermented juice was measured according to the following procedure.

[0069] [Measurement of Sugar Content in Fermented Juice] The supernatant obtained by centrifugation of the fermented juice was diluted with distilled water to a Brix sugar content of 1 (a 10-fold dilution was required for a fermentation-starting juice with a Brix sugar content of 10). The diluted solution was filtered to remove impurities (filter pore size: 0.45 μm). The sucrose, glucose, fructose, and mannitol contents of the filtrate were measured by high-performance liquid chromatography (HPLC). HPLC measurements were performed using a Nexcera-i LC-2040C (Shimadzu Corporation) with a RID-20A differential refractive index detector (Shimadzu Corporation) and a SUGAR SP0810 (Shodex) column. Analysis was performed using ultrapure water as the mobile phase, a flow rate of 0.5 mL / min, a column temperature of 80°C, and a sample injection volume of 10 μL. Additionally, the contents of sucrose, glucose, fructose, and mannitol in unfermented juice (prepared in the same manner as the fermented juice, except for the addition of a lactic acid bacteria suspension; hereinafter also referred to as "pre-fermentation juice") were quantified in the same manner. The measured values ​​were applied to the following formula to calculate the reduction ratios of sucrose, glucose, fructose, and the trisaccharide (sucrose, glucose, fructose). Reduction ratio = (A - B) / A A: sugar content in pre-fermentation juice B: sugar content in fermented juice

[0070] The results for the fermented apple juice are shown in Table 4. The results for the fermented orange juice are shown in Table 5. Since fermentation was carried out three times for each strain, the "reduction ratio," "mannitol content," and "pH" in Tables 4 and 5 are the average values ​​of three measurements or calculations (n=3).

[0071] Table 4

[0072] Table 5

[0073] Example 2: Fermentation of fruit juice using various Apiractobacillus lactic acid bacteria Test strains The Apiractobacillus lactic acid bacteria strains shown in Table 6 were used.

[0074] Table 6

[0075] [Plant-derived composition (fermentation raw material)] A fermentation raw material (pH 6.0, Brix sugar content 10) was prepared from concentrated apple juice according to the method described in Example 1. A fermentation raw material (pH 6.0, Brix sugar content 10) was prepared from concentrated orange juice according to the method described in Example 1.

[0076] [Lactic acid bacteria fermentation] Each fermentation raw material was fermented using each Apiractobacillus lactic acid bacterium in the same manner as in Example 1. The pH and sugar content of the fermented juice were then measured in the same manner as in Example 1. The results for the fermented apple juice are shown in Table 7. The results for the fermented orange juice are shown in Table 8. Since fermentation was carried out three times for each strain, the "reduction ratio," "mannitol content," and "pH" in Tables 7 and 8 are the average values ​​of the three measured or calculated values ​​(n=3).

[0077] Table 7

[0078] Table 8

[0079] Example 3: Fermentation of fruit juice (high Brix sugar content) using various lactic acid bacteria Test strains The lactic acid bacteria strains shown in Table 9 were used.

[0080] Table 9

[0081] Plant-derived composition (fermentation raw material) Fermentation raw materials were prepared from concentrated apple juice and concentrated orange juice. Concentrated apple juice (from Italy) was diluted to a Brix sugar content of 30. Yeast extract (Becton, Dickinson and Company) was added to this apple juice as a fermentation aid (final concentration: 0.5%), adjusted to pH 6.0 with 1N NaOH, and sterilized by filtration (filter pore size: 0.22 μm). This was used as the fermentation raw material. Concentrated orange juice (from Brazil) was diluted to a Brix sugar content of 40. This orange juice was adjusted to pH 6.0 with 1N NaOH without the addition of yeast extract, and sterilized by filtration (filter pore size: 0.22 μm). The contents of the three sugars (glucose, fructose, and sucrose), mannitol, pH, and Brix sugar content of each fermentation raw material are shown in Table 10.

[0082] Table 10

[0083] Using each lactic acid bacterium, the fermentation raw material described above was fermented in the same manner as in Example 1. Then, the pH and sugar content of the fermented juice were measured in the same manner as in Example 1. The results for the fermented apple juice are shown in Table 11. The results for the fermented orange juice are shown in Table 12. Since fermentation was carried out three times for each strain, the "reduction ratio," "mannitol content," and "pH" in Tables 11 and 12 are the average values ​​of the three measured or calculated values ​​(n=3).

[0084] Table 11

[0085] Table 12

[0086] Example 4: Fermentation of fruit juice at low pH using various lactic acid bacteria Test strains The same lactic acid bacteria strains as in Example 3 were used.

[0087] Plant-derived composition (fermentation raw material) Fermentation raw materials were prepared from concentrated apple juice and concentrated orange juice. Concentrated apple juice (from Italy) was diluted with distilled water to a Brix sugar content of 10. Yeast extract (Becton, Dickinson and Company) was added as a fermentation aid (final concentration: 0.5%), the pH was adjusted to 5.0 with 1N NaOH, and sterilized by filtration (filter pore size: 0.22 μm) to prepare the fermentation raw material. Concentrated orange juice (from Brazil) was diluted with distilled water to a Brix sugar content of 10. The diluted orange juice was adjusted to pH 4.0 with 1N NaOH without the addition of yeast extract and sterilized by filtration (filter pore size: 0.22 μm) to prepare the fermentation raw material. The contents of the three sugars (glucose, fructose, and sucrose) and mannitol, as well as the pH and Brix sugar content of each fermentation raw material, are shown in Table 13.

[0088] Table 13

[0089] Using each lactic acid bacterium, the fermentation raw material described above was fermented in the same manner as in Example 1. Then, the pH and sugar content of the fermented juice were measured in the same manner as in Example 1. The results for the fermented apple juice are shown in Table 14. The results for the fermented orange juice are shown in Table 15. Since fermentation was carried out three times for each strain, the "reduction ratio," "mannitol content," and "pH" in Tables 14 and 15 are the average values ​​of the three measured or calculated values ​​(n=3).

[0090] Table 14

[0091] Table 15

[0092] Example 5: Cultivation of various Apiractobacillus lactic acid bacteria in a medium containing three sugars In Example 5, a medium containing three sugars was used to evaluate the effect of Apiractobacillus lactic acid bacteria in reducing the amount of three sugars.

[0093] [Test strains] The lactic acid bacteria strains of the genus Apiractobacillus shown in Table 16 were used.

[0094] Table 16

[0095] [Culture Medium] GYP liquid medium, which is commonly used for culturing lactic acid bacteria, was modified to prepare SGFYP liquid medium (pH 6.8) shown in Table 17 below, which contains equal amounts of sucrose, glucose, and fructose as carbon sources.

[0096] Table 17

[0097] [Culturing] A lactic acid bacteria suspension prepared in the same manner as in Example 1 was added to the aforementioned liquid medium (the inoculation amount was 5% of the medium volume) and cultured at 30°C for 18 to 22 hours. The culture medium was centrifuged, and the supernatant was measured for pH and sugar content in the same manner as in Example 1. The results are shown in Table 18.

[0098] Table 18

[0099] All five strains of Apiractobacillus kunkeii consumed the trisaccharides sucrose, glucose, and fructose in the medium and reduced their content (Table 16). This result suggests that the effect of Apiractobacillus lactic acid bacteria in simultaneously reducing the trisaccharide content is not limited to specific fruit juices such as apple juice and orange juice, but can also be obtained for plant-derived compositions containing trisaccharides.

[0100] Example 6: Sensory evaluation of lactic acid bacteria-fermented fruit juices Test strains The lactic acid bacteria strains shown in Table 19 were used.

[0101] Table 19

[0102] [Plant-derived composition (fermentation raw material)] Straight apple juice (produced in Nagano Prefecture) was adjusted to pH 5.5 by adding 1N NaOH. Yeast extract (product name: Eastock S-Pd (Asahi Group Foods Co., Ltd.)) was added as a fermentation aid (final concentration: 0.1%) and used as the fermentation raw material. The contents of three sugars (glucose, fructose, and sucrose) and mannitol, as well as the pH and Brix sugar content of the fermentation raw material are shown in Table 20.

[0103] Table 20

[0104] [Lactic acid bacteria fermentation] 5 mL of the lactic acid bacteria suspension prepared according to the method described in Example 1 was added to 100 mL of the above-mentioned fermentation raw material (inoculation amount: 5% based on the volume of the fermentation raw material), and fermentation (static culture) was carried out at 30°C for 20 hours. Thereafter, the pH and sugar content of the fermented juice obtained using Apilactobacillus kunkeii (CP3736 strain) were measured using the same method as in Example 1. The results are shown in Table 21. Since fermentation was carried out three times with this strain, the "reduction ratio," "mannitol content," and "pH" in Table 21 are the average values ​​of the three measured or calculated values ​​(n=3).

[0105] Table 21

[0106] The fermented juice was centrifuged (9000 × g, 10 minutes) and 90 mL of the collected supernatant was sterilized by heating at 65°C for 10 minutes. Sensory evaluation of the sterilized fermented juice was conducted. The evaluation was conducted blind by four trained panelists with at least three years of experience in beverage sensory evaluation. Each panelist drank 20 mL of each evaluation sample in a 90 mL commercially available plastic cup. The evaluation criteria were "mellowness," "refreshingness," "richness," "aroma," "acidity," and "overall taste." For each evaluation criteria, the straight apple juice used to prepare the fermented raw material (without pH adjustment or fermentation aids) was given a score of 5. For each evaluation criteria, a score of 6 to 10 (10 being the highest) was assigned if the fermentation improved the criteria, and a score of 1 to 4 (1 being the lowest) if the fermentation worsened the criteria. The results are shown in Table 22. The scores in Table 22 are the average scores of the four panelists (n = 4).

[0107] Table 22

[0108] The apple juice fermented with Apiractobacillus lactic acid bacteria had a more sour and refreshing taste than before fermentation, and its overall taste was the highest among the three strains evaluated.

[0109] The present invention can be used for food and drink.

Claims

1. A plant-derived composition fermented by Apilactobacillus lactic acid bacteria containing mannitol.

2. The fermented product according to claim 1, wherein the mannitol content is 1.5 mg / mL or more.

3. The fermented product according to claim 1, wherein the total content (A) of glucose, fructose, and sucrose in the plant-derived composition before fermentation and the total content (B) of glucose, fructose, and sucrose in the fermented product satisfy the following relationship: (A-B) / A=0.15 to 1.

00.

4. The fermented product according to claim 1, wherein the total content of glucose, fructose and sucrose is 500 mg / mL or less.

5. The fermented product according to claim 1, wherein the lactic acid bacteria of the genus Apilactobacillus are selected from the group consisting of Apilactobacillus kunkeei, Apilactobacillus apinorum, Apilactobacillus micheneri, and Apilactobacillus timberlakei.

6. The fermented product according to claim 1, wherein the lactic acid bacteria of the genus Apilactobacillus are selected from the group consisting of Apilactobacillus quenuiae, Apilactobacillus ozensis, Apilactobacillus nanyangensis, Apilactobacillus zhangqiuensis, and Apilactobacillus xinyiensis.

7. The fermented product according to claim 1, wherein the lactic acid bacterium of the genus Apilactobacillus is Apilactobacillus kunkeei.

8. The fermented product according to claim 1, wherein the Apilactobacillus lactic acid bacterium is selected from the group consisting of Apilactobacillus kunkeei strain CP3735 (accession number: NITE BP-04025), Apilactobacillus kunkeei strain CP3736 (accession number: NITE BP-04026), Apilactobacillus kunkeei strain CP3737 (accession number: NITE BP-04027), and Apilactobacillus kunkeei strain CP3738 (accession number: NITE BP-04028).

9. The fermented product of claim 1, wherein the pH is 5 or less.

10. The fermented product of claim 1, wherein the plant-derived composition comprises vegetable juice or fruit juice.

11. The fermented product of claim 10, wherein the plant-derived composition comprises apple or orange juice.

12. A food or beverage composition comprising the fermented product of claim 1.

13. A fermented product obtained by fermenting a plant-derived composition with lactic acid bacteria, wherein the plant-derived composition before fermentation contains glucose, fructose, and sucrose, the lactic acid bacteria are lactic acid bacteria of the genus Apilactobacillus, and the fermented product contains mannitol.

14. A method for producing a lactic acid bacteria fermentation product of a plant-derived composition, comprising a step of fermenting a plant-derived composition containing glucose, fructose, and sucrose with lactic acid bacteria of the genus Apilactobacillus, wherein the fermented product contains mannitol.

15. A method for reducing the sugar content of a plant-derived composition, comprising a step of fermenting a plant-derived composition containing sugars with lactic acid bacteria of the genus Apilactobacillus, wherein the sugars are glucose, fructose, and sucrose.

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