LACTIC ACID BACTERIUM SURVIVAL IMPROVER

• Main Authors: SAKUMA KATSUYA, SHOJI YASUTAKA, TOGAWA MAKOTO
• Format: Patent
• Language: English; Japanese
• Published: 24.11.2017
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MILK OR CHEESE SUBSTITUTES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

PROBLEM TO BE SOLVED: To provide a lactic acid bacterium survival improver that improves the survival of lactic acid bacteria in food and drink products, does not impair the flavors of the food and drink products, and can be easily prepared.SOLUTION: A lactic acid bacterium survival improver contains molasses as an active ingredient. A lactic acid bacterium survival improver composition contains: molasses; and pomegranate extract, rugosa extract, vanilla extract or rooibos extract, in combination.SELECTED DRAWING: None 【課題】飲食物製品中の乳酸菌の生残性に優れ、飲食物製品の風味を損なうことがなく、且つ調製が容易である、乳酸菌の生残性向上剤を提供とすることである。【解決手段】糖蜜を有効成分として含有することを特徴とする乳酸菌生残性向上剤、あるいは、糖蜜とザクロ抽出物、ハマナス抽出物、バニラ抽出物又はルイボス抽出物を組み合わせた乳酸菌生残性向上剤組成物である。【選択図】なし