JPH11169145A - Beverages containing spore lactic acid bacteria - Google Patents

Abstract

(57) [Problem] To provide a spore-containing lactic acid bacteria-containing beverage excellent in storage stability. A pH of D ₁₀₀ value in acidic solution of 3.5 minutes beverage was formulated with 2.8 or more sporogenous lactic acid bacteria.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a beverage containing spore lactic acid bacteria.

[0002]

2. Description of the Related Art Recently, "health-oriented foods aimed at improving the physical constitution" has been popular in the world, and there has been an increasing demand for products especially aimed at improving the intestinal environment. Under such circumstances, it has been studied and known by many researchers that the continuous ingestion of certain lactic acid bacteria or bifidobacteria improves the intestinal flora and thereby promotes health. However, lactic acid bacteria generally have a short lifespan, and their survival rate is extremely low, especially under dry conditions. Manufacturers use acid-resistant lactic acid bacteria,
Introduction methods and the like using enteric capsules have been devised and used. On the other hand, spore lactic acid bacteria (Bacillus coagulans), unlike general lactic acid bacteria, are very resistant to drying, heat and acid under certain conditions,
It has the property of germinating in the intestine and actively growing, and has been applied to various food applications. However, the spore lactic acid bacterium is excellent in heat resistance and the like only when the spores do not germinate and remain as mature spores, and once germinate and germinate spores (germinative spores are further transformed into vegetative cells)
It is known that heat resistance, chemical resistance and the like are lost. Therefore, conventionally, stabilization of spore-forming lactic acid bacteria (maintaining mature spores without germinating spores)
Various studies have been made on. It is known that spore-forming lactic acid bacteria are extremely stable in a powdered state and maintain a constant number of bacteria for one year or more. However, a method for stably maintaining the compound in an aqueous system has not yet been proposed.
That is, even if stored in saline or aqueous sugar solution, the number of dead sterilizations increases with time, and it is hard to say that the bacteria are stably maintained.
At present, the applicability of spore-forming lactic acid bacteria to various beverages and the like has been impaired.

[0003]

Means for Solving the Problems The present inventors have conducted intensive studies on a method for stably retaining spore-forming lactic acid bacteria in a beverage, and as a result, selected spore-forming lactic acid bacteria having a specific heat resistance value, It has been found that a spore-containing lactic acid bacterium-containing beverage excellent in storage stability can be provided by adding spores to the present invention, and the present invention has been completed. That is, the present invention, D ₁₀₀ value in acidic solution at a pH of 3.5 (minutes) is a beverage containing a combination of 2.8 or more sporogenous lactic acid bacteria.

[0004]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. Conventionally, the following are known as properties of spore-forming bacteria. Bacillus coagulans do not grow on media containing 5% salt. Bacillus coagulans does not grow below pH4. The spores of cells grown on a Bacillus megaterium phosphate-restricted medium are considerably more heat-resistant than spores on a medium supplemented with 0.1% phosphoric acid [Microbios Le
tt., 20 (79) 103-107 (1982)]. The heat resistance of spores of Bacillus coagulans changes depending on the concentration of the phosphate buffer at the time of heating, and the heat resistance is highest at 10 to 25 mM [J. Bacteriol., 74: 596-604 (1957)]. It is also known that an organic acid salt such as sodium citrate suppresses the germination of spores of spore-forming bacteria.
25 (2) 125-131 (1984)]. Further, [Food Industry, 65-71, 2
A study on the spore germination inhibition of sorbic acid and amino acids was reported in B. 1976]. In the case of Bacillus subtilis PCI-219, a food preservative (sorbic acid Etc.) have been shown to inhibit early spore development.

It is also a known fact that the addition of Mn or Ca promotes the formation of spores and improves the heat resistance of the formed spores [Shokugeishin, 25 (6) 488 (1984)]. . On the other hand, spores have heat resistance, but when germinated, it is said that heat resistance disappears phenomenally, but the relationship between heat resistance and stability in aqueous systems was unknown. We have:
Based on the above-mentioned known facts, as a result of earnestly examining the relationship between heat resistance and stability of spores prepared under known spore formation conditions, spore-forming lactic acid bacteria having a specific heat resistance value were selected, and this was selected. It has been found that, when added to a beverage, a spore-containing lactic acid bacteria-containing beverage having excellent storage stability can be provided. That is, the spore lactic acid bacterium used in the present invention has a pH of 3.5
Of D ₁₀₀ values in an acidic solution (min) 2.8 or more, preferably 3.0 or more sporogenous lactic acid bacteria. Here, the D ₁₀₀ value is the time (minutes) required to reduce spores to 10% when heated at 100 ° C. In the present invention, the beverage is an acidic beverage, and there is no particular limitation on the composition thereof, and any beverage having a pH of 3 to 4 may be used, and a commercially available beverage may be used. The amount of the spore-forming lactic acid bacteria to be added to the beverage is not particularly limited, but may be any value as long as it is about 10 ^8, which is said to exhibit a healthy effect on a single dose.

[0006]

EXAMPLES The present invention will be described more specifically with reference to the following examples. Reference Example 1 Rakurisu (Sankyo Co., Ltd., registered trademark) and sporogenous lactic acid bacteria isolated from a powder, Nutrient agar (Difco) and standard agar (Japan varying the amount of MnSO ₄ and CaCl ₂ as described below A colony obtained by culturing for 4 days at 50 ° C. with a pharmaceutical company was suspended in physiological saline and heated at 80 ° C. for 30 minutes to prepare a spore suspension. An acidic solution of each spore (pH 3.
5) Measurement of the D ₁₀₀ value among, the difference in the following manner was observed. Nutrient agar D ₁₀₀ value = 2.09 MnSO ₄ to 10ppm the added Nutrient agar D ₁₀₀ value = 3.21 MnSO ₄ and Nutrient agar D ₁₀₀ value CaCl ₂ was added 50 ppm = 3.68 and the standard agar medium D ₁₀₀ value = 2.52 MnSO ₄ was added 10ppm standard agar medium D ₁₀₀ value = 2.83 reference example 2 Rakurisu (Sankyo Co., Ltd., registered trademark) and sporogenous lactic acid bacteria isolated from a powder, 50 ° C., spores obtained by 4 days shaking culture was centrifuged washed The resultant was suspended in ion-exchanged water and spray-dried to obtain a spore powder. Results were measured in the same manner the D ₁₀₀ value as in Reference Example 1, was 3.80. Obtained in Nutrient broth (Difco) 8g / l _{KH 2 PO 4 .3g K 2 HPO} 4 .3g MgSO 4 100mg MnSO 4 50mg FeSO 4 10mg CaCl 2 50mg Examples 1-4, Comparative Examples 1-3 Reference Examples 1 and 2 Various spores and Lacris-S
(Registered trademark, manufactured by Sankyo Co., Ltd.) powder was added to the beverage shown below (10 ⁶ to 10 ⁷ particles / g), and the stability in the beverage (50 ° C.)
The residual spore ratio after storage (%) was examined. Table 1 shows the results. (Beverage formula) Erythritol 8% Fermented milk 20% Pectin 0.4% Citric acid 0.1% Polyglyceride 0.1% Flavor 0.2% pH 3.5

[0007]

[Table 1]

Claims (1)

[Claims] 1. A pH of D ₁₀₀ values in an acidic solution of 3.5 (min) blended with 2.8 or more sporogenous lactic acid bacteria beverage.