HK1163171A - Method for making lactid acid bacteria composition - Google Patents
Method for making lactid acid bacteria composition Download PDFInfo
- Publication number
- HK1163171A HK1163171A HK12103862.5A HK12103862A HK1163171A HK 1163171 A HK1163171 A HK 1163171A HK 12103862 A HK12103862 A HK 12103862A HK 1163171 A HK1163171 A HK 1163171A
- Authority
- HK
- Hong Kong
- Prior art keywords
- lactic acid
- acid bacteria
- genus
- ascorbate
- lactobacillus
- Prior art date
Links
Description
Technical Field
The present invention relates to a method for preparing at least 2kg (dry weight) of a lactic acid bacteria composition formulated with 1% to 50% ascorbate or ascorbic acid (w/w-dry matter) as antioxidant by addition of a composition not comprising NH3The base (ammonia) is such that the pH is controlled to 3-8 during at least most of the fermentation.
Background
Lactic acid bacteria relate to a class of gram-positive, non-sporulating bacteria that perform lactic acid fermentation of sugars.
For example, lactic acid bacteria are widely used commercially for the preparation of different food products, such as yogurt.
Furthermore, many lactic acid bacteria are probiotics-i.e. living microorganisms that give a health benefit to the host (e.g. human) when administered in sufficient amounts.
Lactic acid bacteria products are often sold commercially as dry compositions-e.g. freeze-dried compositions. The dry composition may for example be a dry pellet or a tablet (e.g. made from milled dry pellets).
Lactic acid bacteria (e.g. dried lactic acid bacteria) for human or animal consumption are often formulated with ascorbic acid or an ascorbate salt (such as e.g. sodium ascorbate) as an antioxidant-sodium ascorbate e.g. improves the storage stability of the lactic acid bacteria product.
Sodium ascorbate is a salt of ascorbic acid (vitamin C) with the general E-number E301 (see EU food additive regulation). The structures of sodium ascorbate and ascorbic acid are shown in figure 1 herein.
article-L.Kurtmann et al, "Storage stability of freeze-dried Lactobacillus acidophilus (La-5) in relation to water activity and presence of oxygen and ascorbate"; cryobiology (2009), doi:10.1016/j. Cryobiol.2008.12.001-published on the Internet 12 months 2008.
An article by kurtmann et al describes: pink/red colour was observed on the surface of the dried lactobacillus acidophilus composition/sample during storage when sodium ascorbate was present (see e.g. abstract).
Such pink/red colour is undesirable-for example many consumers do not like such pink/red colour as it may give an unhealthy "look" to the dried lactic acid bacteria product.
During fermentation lactic acid bacteria produce lactic acid-therefore, in order not to obtain too low a pH during production, the pH is controlled during fermentation by adding a base.
Typically, the pH is controlled such that at least a substantial portion of the fermentation process has a pH of 3 ≦ pH ≦ 8 because lactic acid bacteria typically grow inappropriately below pH 3.
In the article by L.Kurtmann et al, Lactobacillus acidophilus from Chr.Hansen A/S was usedThis article generally states that the pH is controlled during fermentation (see materials and methods). There is no mention of how to perform pH control.
Using NH3As a base is quite normal for commercially relevant production of lactic acid bacteria products in industry-in fact, this may be considered as "standard".
The article by l.kurtmann discussed above, page 179, right column, indicates: amino groups from bacterial cells or from fermentation residues may be associated with the production of undesirable pink/red colours-the article states: "Red compounds are formed when ascorbic acid is oxidized to be called dehydroascorbic acid and reacts with the amino groups forming the pigment".
As discussed further below-in fact, it can be said that the theory disclosed in the l.kurtmann article deviates from the teaching of the present invention (i.e., does not use a NH-containing article)3Base of (d).
EP-A-1038951(Nestle[CH]) A culture medium for culturing bacteria is disclosed, which contains ascorbic acid as an antioxidant and contains, for example, Na2CO3、KH2PO4Of (a) (see page 3, claims 3 and 4).
Description, for example, ascorbic acid is provided simply as an example of a suitable antioxidant in the fermentation medium.
In other words, EP- ｃA-1038951 does not directly and unambiguously disclose ｃA method for preparing bacteriｃA wherein ascorbic acid is added to the collected bacterial concentrate-i.e. as discussed below, EP- ｃA-1038951 does not explicitly disclose step (iii) of the first aspect of the invention (claim 1) as described herein.
Disclosure of Invention
The problem to be solved by the present invention is to provide a new process for the preparation of a lactic acid bacteria composition (e.g. a dried composition) formulated with ascorbate or ascorbic acid as an antioxidant, wherein the composition does not develop a significant pink/red colour during its storage.
The present inventors found that the undesirable pink/red colour generation was associated with different cultures of lactic acid bacteria formulated with sodium ascorbate-i.e. not only lactobacillus acidophilus as analyzed in the article by l.kurtmannComposition/sample.
As shown in the examples herein-the pink/red color is also present in other commercially relevant cultures, such as Lactobacillus rhamnosusStreptococcus thermophilus (TH-4)TM) And Bifidobacterium animalis(ii) a culture.
Through further research on this, the inventors found that NH3Has been used as for analysisTH-4TMAndfermentation pH controlled base of the composition.
Further working on this, the inventors found that by using NaOH instead of NH3As a base-it is possible to produce, surprisingly, a dry product formulated with sodium ascorbateDriedTH-4TMAndcompositions wherein the compositions do not produce a significant pink/red color during their storage — for further details, see the examples herein.
Thus, the spirit of the present invention may be viewed as not including NH3(ammonia) base.
Without being bound by theory, it is believed and used that NH3The related pink/red color problem can be explained by the following theory.
Ammonia (NH)3) With ammonium (NH)4 +) And (4) balancing. The equilibrium pKa is 9.25, meaning that at pH < 9.25, most of the ammonium (NH)4 +) There is, i.e. positively charged at the pH to which the culture is adjusted in step (i) of the first aspect of the invention.
The pKa of the two-OH groups in ascorbic acid was 4.17 and 11.6, respectively. This means that the-OH with pKa 4.17 is deprotonated and there will be negative (polyelectronic) sites in the ascorbate molecule. The structures of sodium ascorbate and ascorbic acid are shown in figure 1 herein.
Obviously, this is most pronounced at pH greater than 4-however, due to the equilibrium effect it will-as the skilled person knows-also be relevant for pH greater than 3.
Without going into more detail-the essence of theory lies in the positively charged NH3(i.e., NH)4 +) "attacks" the negatively charged (polyelectronic) sites in the ascorbate molecule, which initiates a series of reactions, ultimately producing a compound that gives/produces the undesirable pink/red color during storage.
As is evident to the skilled person-NaOH does not have NH-4 +Similar positively charged reactive groups, which is-by theory-the root cause of no pink/red color seen when NaOH is used as the base.
The article by l.kurtmann discussed above, page 179, right column, indicates: amino groups from bacterial cells or from fermentation residues may be associated with the production of undesirable pink/red colours-the article states: "Red compounds are formed when ascorbic acid is oxidized to dehydroascorbic acid and reacts with the amino groups forming the pigment".
Indeed, it can be said that the theory disclosed in the article by l.kurtmann deviates from the teaching of the present invention (i.e. without using a catalyst comprising NH)3Base of (d).
In short, it can be said that the l.kurtmann theory is based on other prior art indications that it is likely that amino groups are associated with the generation of undesirable pink/red colours.
In general, the amino-based theory in the prior art can be summarized as the prior art cites that an amino group is attacking the carbonyl carbon of dehydroascorbic acid (DHA) — it is important to note here that the carbonyl carbon has a partial positive charge (i.e., a σ + charge) so that a single electron pair from the amino group can attack a partial positively charged carbon.
As discussed above-pKa of ammonia is 9.25, meaning that at pH < 9.25, mostly as ammonium (NH)4 +) There is, i.e. positively charged at the pH to which the culture is adjusted in step (i) of the first aspect of the invention.
It is obvious to the skilled person that positive ammonia cannot attack the partially positively charged carbonyl carbon of DHA, meaning that ammonia cannot participate in the formation of the undesired red/pink colour by using the theoretical "mechanism" described in the article by l.
In other words, it can be said that the amino correlation theory/mechanism described in the article by l.kurtmann deviates from the teaching of the present invention, since ammonia (i.e. NH at the relevant pH herein) can be objectively derived/understood from this l.kurtmann theory4 +) Should not be "dangerous" (i.e. NH)4 +Should not be associated with the formation of undesirable red/pink colors).
As the skilled person is aware-it is routinely possible to identify that other than NaOH do not include NH3(Ammonia) bases such as, for example, KOH, Na2CO3.
Furthermore, it will be apparent to the skilled person that the above theory is not only relevant to sodium ascorbate, but generally to any relevant ascorbate or ascorbic acid.
As discussed above, such pink/red colour is undesirable because, for example, many consumers dislike such pink/red colour as it may give an unhealthy "look" to the lactic acid bacteria product.
Thus, the present invention is highly relevant for the commercial relevant production of lactic acid bacteria compositions, which are usually produced on an industrially relevant large scale.
Thus, a first aspect of the present invention relates to a method for preparing at least 2kg (dry weight) of a lactic acid bacteria composition formulated with 1% to 50% ascorbate or ascorbic acid (w/w-dry matter) as antioxidant, wherein the method comprises the steps of:
(i) the method comprises the following steps Fermenting the lactic acid bacteria in a fermentor (bioreactor) comprising at least 100L of fermentation medium under suitable conditions, wherein NH is excluded by the addition3(ammonia) such that the pH is controlled to 3 ≦ pH ≦ 8 for at least most of the fermentation process;
(ii) the method comprises the following steps Collecting the lactic acid bacteria to obtain a lactic acid bacteria concentrate;
(iii) the method comprises the following steps Adding ascorbate or ascorbic acid to the lactic acid bacteria concentrate; and
(iv) the method comprises the following steps (iv) treating said ascorbate or ascorbic acid containing concentrate of step (iii) in a suitable manner to obtain a lactic acid bacteria composition formulated with 1% to 50% ascorbate or ascorbic acid (w/w-dry matter) as antioxidant.
As the skilled person will appreciate, all of the added base in the collection step (ii) is not removed. Thus, a relevant amount of said added base is present in said bacterial concentrate, and thus for example when sodium ascorbate is added to the concentrate in step (iii), said added base is also present.
As discussed above, the essence of the invention may be seen as not including NH3(Ammonia) base-i.e. "addition in step (i) does not include NH3(ammonia) base ".
All other steps of the method of the first aspect may be essentially regarded as conventional steps according to the prior art.
Conventional steps, such as e.g. fermentation under suitable conditions of step (i), may not be discussed in further detail herein, as the skilled person conventionally knows how to perform such prior art conventional steps.
Drawings
FIG. 1: sodium ascorbate and ascorbic acid.
FIG. 2: the picture shown in FIG. 2 shows NH during fermentation3Produced in production for pH adjustmentBatch and difference in color of two batches produced in a pH adjusted Pilot Plant with NaOH used during fermentation.
FIG. 3: picture display in fig. 3The same thing as in fig. 2.
Detailed Description
Lactic acid bacteria
As discussed above, the term "lactic acid bacteria" relates to a class of gram-positive, non-sporulating bacteria that perform lactic acid fermentation of sugars.
Preferably, the lactic acid bacteria are lactic acid bacteria selected from the group consisting of:
lactic acid bacteria belonging to the genus Lactobacillus, such as Lactobacillus helveticus (Lactobacillus helveticus), Lactobacillus delbrukii subsp.
Lactic acid bacteria belonging to the genus Lactococcus, such as Lactococcus lactis (Lactococcus lactis); lactic acid bacteria belonging to the genus Streptococcus, such as Streptococcus thermophilus (Streptococcus thermophilus);
lactic acid bacteria belonging to the genus Leuconostoc, such as Leuconostoc lactis (Leuconostoc lactis); lactic acid bacteria belonging to the genus Bifidobacterium, such as Bifidobacterium longum (Bifidobacterium longum), Bifidobacterium animalis (Bifidobacterium animalis) or Bifidobacterium breve (Bifidobacterium breve);
lactic acid bacteria belonging to the genus propionibacterium;
lactic acid bacteria belonging to the genus Enterococcus, such as Enterococcus faecium (Enterococcus faecum); and
lactic acid bacteria belonging to the genus Pediococcus; .
Some literature theoretically discusses whether bifidobacteria are "true" lactic acid bacteria. Herein, the genus bifidobacterium is a lactic acid bacterium.
In the above group of lactic acid bacteria, preferably at least one lactic acid bacteria is selected from:
lactic acid bacteria belonging to the genus lactobacillus;
lactic acid bacteria belonging to the genus Streptococcus;
lactic acid bacteria belonging to the genus bifidobacterium; and
lactic acid bacteria belonging to the genus lactococcus.
More preferably, the lactic acid bacteria are lactic acid bacteria selected from the group consisting of:
lactobacillus acidophilus, lactobacillus rhamnosus, streptococcus thermophilus and bifidobacterium animalis.
Most preferably, the lactic acid bacteria are lactic acid bacteria selected from the group consisting of:
lactobacillus acidophilus with deposit accession No. DSM 13241;
bifidobacterium animalis strain deposited under accession number DSM 15954; and
the strain of streptococcus thermophilus having the deposit accession number DSM 15957.
The DSM 13241 strain may be designated herein asThe DSM15954 strain may be designated herein asAnd the DSM 15957 strain may be designated TH-4 hereinTM。
Ascorbic acid or salts thereof
As is known, ascorbate is a salt of ascorbic acid
Sodium ascorbate may be preferably used herein as a suitable ascorbate.
Examples of other suitable salts of ascorbic acid (ascorbate) include calcium ascorbate, magnesium ascorbate or trisodium 2-phosphate ascorbate.
The use of ascorbic acid may also be relevant-however, due to its acidic effect, this needs to be taken into account for the relevant pH adjustment.
Lactic acid bacteria composition
The lactic acid bacteria composition may comprise a single strain (e.g. Lactobacillus acidophilus)) Or it may comprise a mixture of different strains. It may also comprise non-lactic acid bacteria such as, for example, yeast.
The weight of the composition is preferably at least 5kg (dry weight), more preferably at least 15kg (dry weight), and most preferably at least 50kg (dry weight).
As the skilled person understands-a higher weight of the composition is associated with a larger mass production, which may be advantageous for obvious reasons.
Commercially, lyophilization is used multiple times. Thus, if drying is used in step (iv) of the first aspect, it may be lyophilised to obtain a lyophilised lactic acid bacteria composition.
As discussed above, the lactic acid bacteria are formulated with 1% to 50% ascorbate or ascorbic acid (w/w-dry matter).
The skilled person understands that the term "w/w-dry matter" means based on the weight of dry matter of the composition.
For example, if the lactic acid bacteria composition is a frozen composition-e.g. 10% ascorbate or ascorbic acid (w/w-dry matter) is understood to be drying a sample of e.g. the composition, then 10% of said dry matter of the composition is measured as ascorbate or ascorbic acid.
Many times, the lactic acid bacteria composition is formulated with 2% to 24% ascorbate or ascorbic acid (w/w-dry matter) or it is formulated with 5% to 15% ascorbate or ascorbic acid (w/w-dry matter).
It will be apparent to the skilled person that the amount of e.g. sodium ascorbate added in step (iii) of the first aspect will determine the amount of e.g. sodium ascorbate in the lactic acid bacteria composition after drying e.g. in step (iv) (w/w-dry matter).
As will be apparent to the skilled person, other related compounds may be added to the concentrate in step (iii) of the first aspect.
For example, if lyophilization is used in step (iv), then there is a so-called cryoprotectant added in step (iii).
Cryoprotectants are substances used to protect biological tissues from freezing damage (damage due to ice formation), examples of suitable cryoprotectants being sucrose, maltodextrin, trehalose or glycerol, for example.
Fermentation-step (i) of the first aspect
Depending on how large-scale production one makes this possible-the fermentor (bioreactor) may contain at least 500L fermentation medium or at least 10000L fermentation medium.
As discussed above, NH is excluded by the addition3The base (ammonia) is such that the pH is controlled to 3-8 for at least the major part of the fermentation process.
The pH is controlled such that at least a substantial portion of the fermentation process has a pH of 3 ≦ pH ≦ 8 because lactic acid bacteria do not normally grow properly at a pH below 3.
According to the specific type of the lactobacillus, the pH can be controlled to be 4 or more and 7 or less.
In general, the skilled person knows how to control the pH by appropriate addition of an appropriate amount of base.
As is obvious to the skilled person, in this context the term "mostly" in step (i) is to be understood as meaning that the pH has changed for a relatively short time, e.g. to below 3, several times, e.g. just before the addition of an excess of base, in the case that the base is not added continuously.
Not including NH
3
(Ammonia) bases
As discussed above-in the examples herein, NaOH is used as not including NH3Good examples of (ammonia) suitable bases.
As known to the skilled person-suitable examples may be at least one base of the group of bases consisting of: NaOH, KOH, Na2CO3、Na2S and Na2O。
In the above list, NaOH or KOH is generally most preferred.
Steps (ii) to (iv) of the first aspect
As discussed above, all steps (ii) to (iv) of the method of the first aspect may be regarded essentially as conventional steps according to the prior art.
For example, the collection of the lactic acid bacteria to obtain a lactic acid bacteria concentrate (step (ii)) may be performed by centrifugation, as known to the skilled person. The collection can also be performed by ultrafiltration.
For example, as known to the skilled person, e.g. sodium ascorbate may be added to the lactic acid bacteria concentrate by e.g. dissolving dried sodium ascorbate before adding it to the concentrate (step (iii)). Alternatively, dry sodium ascorbate may be added "directly" to the concentrate.
The particular treatment method in respect of step (iv) will of course depend on the application.
For example, if a dried lactic acid bacteria composition is desired, the treatment in step (iv) is drying.
If a frozen lactic acid bacteria composition is desired, the treatment in step (iv) is freezing.
Alternatively, if a liquid lactic acid bacteria composition is desired, then virtually no further treatment is required after step (iii).
Examples
Example 1: color determination
Pink/red color determination was performed as described in the paper by l.kurtmann discussed herein.
As explained on page 2 of the article, color determination is carried out by:
using an application of L*、a*And b*The CIELAB color system of coordinates measures the surface color of the dried cultures and is measured by a trichromato colorimeter (Minolta Chroma Meter CR-300, Osaka, Japan). In this study, the color change was by b*Value sum a*Is represented by a value b*The value is measured in yellow (+) or blue (-), where b*The increase in value reflects a change in color to yellow and brown, while a*Values measure red (+) or green (-). The values were determined as the average of every three measurements on the dried bacterial sample, with each measurement being taken at 10 different locations on the surface.
Example 2:replacement of NH by NaOH3For pH adjustment in fermentation processes
Strain-commercially available from chr. hansen a/S:
lactobacillus acidophilus
Lactobacillus rhamnosus
Bifidobacterium animalis
Streptococcus thermophilus (TH-4)TM)
The method comprises the following steps:
all three strains were prepared in pilot production according to the method of the first aspect herein.
For each strain, NaOH was used to regulate pH during fermentation in one production (step (i) of the first aspect), while NH was used as a control/reference3To control another production of pH. Everything else-for example, the amount of sodium ascorbate added in step (iii) is 100% the same in the production.
All resulting lactic acid bacteria compositions contained about 10% sodium ascorbate (w/w-dry matter) as antioxidant in the dried product.
After lyophilization (step (iv)) -with NaOH and NH, respectively, for storage at 30 ℃/30% Relative Humidity (RH)3The prepared lyophilized lactic acid bacteria composition was followed for color change.
The color of all products was measured with a Minolta colorimeter (see example 1) and photographed.
Results
The picture shown in FIG. 2 shows NH during fermentation3Produced in production for pH adjustmentBatch and difference in color of two batches produced in a pH adjusted Pilot Plant with NaOH used during fermentation.
Picture display in fig. 3The same thing as above.
As can be seen from the figure, NH is converted3Changing to NaOH, the color was greatly improved (less red/pink color).
For theAnd TH-4TMSimilar clear results were found.
Conclusion
The results clearly show that: by using NaOH instead of NH3As a base, it is possible to produce dry preparations formulated with sodium ascorbateAnd TH-4TMA composition, wherein said composition does not produce a significant pink/red color during its storage.
Reference to the literature
L.Kurtmann et al, "Storage stability of freeze-dried Lactobacillus acidophilus (La-5) in relation to water actiVity and presence of oxygen and sodium"; cryobiology (2009), doi:10.1016/j. Cryobiol.2008.12.001-published on the Internet 12 months in 2008.
Claims (15)
1. A method for preparing at least 2kg (dry weight) of a lactic acid bacteria composition formulated with 1% to 50% ascorbate or ascorbic acid (w/w-dry matter) as antioxidant, wherein the method comprises the steps of:
(i) the method comprises the following steps Fermenting the lactic acid bacteria in a fermentor (bioreactor) comprising at least 100L of fermentation medium under suitable conditions, whereinBy addition of a non-NH-containing gas 3 (Ammonia) basesSuch that the pH is controlled to be 3 or more and 8 or less during at least a major part of the fermentation process;
(ii) the method comprises the following steps Collecting the lactic acid bacteria to obtain a lactic acid bacteria concentrate;
(iii) the method comprises the following steps Adding ascorbate or ascorbic acid to the lactic acid bacteria concentrate; and
(iv) the method comprises the following steps (iv) treating the ascorbate or ascorbic acid containing concentrate of step (iii) in a suitable manner to obtain a lactic acid bacteria composition formulated with 1% to 50% ascorbate or ascorbic acid (w/w-dry matter) as antioxidant.
2. The method of claim 1, wherein sodium ascorbate is added in step (iii) of claim 1.
3. The process of claim 1 or 2, wherein the treatment in step (iv) of claim 1 is drying to obtain a dried lactic acid bacteria composition.
4. The process according to claim 1 or 2, wherein the treatment in step (iv) of claim 1 is freezing to obtain a frozen lactic acid bacteria composition.
5. The method according to any of the preceding claims, wherein the lactic acid bacteria are lactic acid bacteria selected from the group consisting of:
lactic acid bacteria belonging to the genus Lactobacillus, such as Lactobacillus helveticus (Lactobacillus helveticus), Lactobacillus delbrukii subsp.
Lactic acid bacteria belonging to the genus lactococcus, such as lactococcus lactis (lactococcus lactis);
lactic acid bacteria belonging to the genus Streptococcus, such as Streptococcus thermophilus (Streptococcus thermophilus);
lactic acid bacteria belonging to the genus Leuconostoc, such as Leuconostoc lactis (Leuconostoc lactis);
lactic acid bacteria belonging to the genus Bifidobacterium, such as Bifidobacterium longum (Bifidobacterium longum), Bifidobacterium animalis (Bifidobacterium animalis) or Bifidobacterium breve (Bifidobacterium breve);
lactic acid bacteria belonging to the genus propionibacterium;
lactic acid bacteria belonging to the genus Enterococcus, such as Enterococcus faecium (Enterococcus faecum); and
lactic acid bacteria belonging to the genus Pediococcus.
6. The method of claim 5, wherein the lactic acid bacteria are lactic acid bacteria selected from the group consisting of:
lactic acid bacteria belonging to the genus lactobacillus;
lactic acid bacteria belonging to the genus Streptococcus;
lactic acid bacteria belonging to the genus bifidobacterium; and
lactic acid bacteria belonging to the genus lactococcus.
7. The method of claim 6, wherein the lactic acid bacteria are lactic acid bacteria selected from the group consisting of:
lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus rhamnosus, Streptococcus thermophilus and Bifidobacterium animalis.
8. The process of claim 3, wherein the drying of step (iv) is lyophilization to obtain a lyophilized lactic acid bacteria composition.
9. The method according to any of the preceding claims, wherein the lactic acid bacteria composition is formulated with 5% to 15% ascorbate or ascorbic acid (w/w-dry matter).
10. The process of claim 8, wherein a cryoprotectant is also added in step (iii) of claim 1.
11. The process of any of the preceding claims, wherein the fermentor (bioreactor) of step (i) of claim 1 comprises at least 500L of fermentation medium.
12. The process according to any of the preceding claims, wherein the process of claim 1 is a process for preparing at least 5kg (dry weight) of a dry lactic acid bacteria composition formulated with 1% to 50% ascorbate or ascorbic acid (w/w-dry matter) as antioxidant.
13. The process of any preceding claim, wherein the base is at least one base selected from the group consisting of: NaOH, KOH, Na2CO3、Na2S and Na2O, preferably wherein the base is NaOH or KOH.
14. The method of claim 14, wherein the base is NaOH.
15. The process of any of the preceding claims, wherein the pH in step (i) of claim 1 is controlled such that 4. ltoreq. pH.ltoreq.7.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP09153419.8 | 2009-02-23 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HK1163171A true HK1163171A (en) | 2012-09-07 |
Family
ID=
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101604633B1 (en) | Medium composition for culturing lactic acid bacteria and producing method of powder of lactic acid bacteria using the same | |
| RU2560425C2 (en) | Stabiliser of colour in bacterial composition | |
| JP6921465B2 (en) | Method for producing dried microbial cells | |
| EP2398890B1 (en) | Method for making lactid acid bacteria composition | |
| IT201900006056A1 (en) | Procedure for the preparation of a biomass of stable lyophilized bacteria cells and determination of their stability by a flow cytometric method | |
| KR101673450B1 (en) | Cholesterol level lowering Probiotic composition comprising Pediococcus pentosaceus strain KID7 | |
| CN118234384A (en) | Method for producing food for inhibiting sarcopenia, food for inhibiting sarcopenia, and food for strengthening muscle | |
| Lee et al. | Antimicrobial activity of Bifidobacterium spp. isolated from healthy adult Koreans against cariogenic microflora | |
| EP2751254B1 (en) | Improved viability of probiotic microorganisms using poly - gamma - glutamic acid | |
| HK1163171A (en) | Method for making lactid acid bacteria composition | |
| CN111991428A (en) | Probiotic composition with asthma improving effect and preparation method thereof | |
| CN114287552B (en) | A strain of Lactobacillus rhamnosus isolated from yak milk lumps in Naqu and its application | |
| RU2674583C1 (en) | Method for the differential enumeration of lactic acid bacteria in mixture in food product | |
| JP7602372B2 (en) | Method for producing dried microbial cells with high viability | |
| ES2676084T3 (en) | Formulations of culture media for industrial application | |
| JP2003219862A (en) | Method for improving the storage stability of freeze-dried microorganisms | |
| KR102823582B1 (en) | Vitamin ACE antioxidant coating method for improving lactic acid bacteria lyophilization recovery rate, in vivo stability, and shelf stability | |
| KR102416044B1 (en) | Coating method for protecting probiotics from exposure to oxygen | |
| US20250295599A1 (en) | Probiotics encapsulated with calcium carbonate and method for preparing same | |
| KR102878796B1 (en) | Method for producing lactic acid bacteria captured with calcium-alginate beads | |
| JP2012056921A (en) | Probiotic preparation | |
| KR20250125599A (en) | Bifidobacterium longum encapsulated with calcium carbonate and method for producing the same | |
| Meesilp | EFFECT OF MUSHROOM EXTRACT ON THE GROWTH OF ISOLATED LACTIC ACID BACTERIA AND IMMOBILIZATION AS BIO− BEADS GEL | |
| CN109123681A (en) | A kind of sustained release persistence probiotics health care product and preparation method | |
| HK1153775B (en) | Bacterial composition |