METHOD OF PRODUCING FERMENTED FOOD, FERMENTED FOOD, LACTIC BACTERIA, AND LACTIC BACTERIA COMPOSITION

• Main Authors: UENO ATSUKO, DOBASHI HANAE, YAMAMOTO ERI, ICHIKAWA AYUMI, SAITO MIZUE, KAWAI YOSHINAO, TAKEDA MARIKO
• Format: Patent
• Language: English; Japanese
• Published: 03.09.2020
• 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

To provide a method of producing fermented food using Lactobacillus bacteria and Streptococcus thermophilus, the method being capable of producing the fermented food even by using Lactobacillus delbrueckii having no lactose assimilability, and capable of obtaining the fermented food having mild flavor and being balanced with regard to all of sour flavor, delicious taste, fermentation aroma, and rich feeling.SOLUTION: There is provided a method of producing fermented food comprising a fermentation process of adding, to modified milk containing raw milk, Lactobacillus delbrueckii and Streptococcus thermophilus having prtS gene to perform fermentation.SELECTED DRAWING: None 【課題】 ラクトバチルス属菌とストレプトコッカス・サーモフィラスとを用いる発酵食品の製造方法において、乳糖資化性のないラクトバチルス・デルブルッキーを用いても発酵食品を製造することが可能であり、かつ、酸味、旨味、発酵香気、及び濃厚感の全てにおいてバランスのとれた穏やか（マイルド）な風味を有する発酵食品を得ることができる発酵食品の製造方法を提供すること。【解決手段】 原料乳を含有する調乳液に、ラクトバチルス・デルブルッキー（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｄｅｌｂｒｕｅｃｋｉｉ）及びｐｒｔＳ遺伝子を保有するストレプトコッカス・サーモフィラス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ）を添加して発酵させる発酵工程を含むことを特徴とする、発酵食品の製造方法。【選択図】 なし