TW201828962A - 蜂蜜發酵物及其製造方法 - Google Patents
蜂蜜發酵物及其製造方法 Download PDFInfo
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- TW201828962A TW201828962A TW106146185A TW106146185A TW201828962A TW 201828962 A TW201828962 A TW 201828962A TW 106146185 A TW106146185 A TW 106146185A TW 106146185 A TW106146185 A TW 106146185A TW 201828962 A TW201828962 A TW 201828962A
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- Prior art keywords
- honey
- fermentation
- concentration
- lactobacillus
- lactobacillus bulgaricus
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
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Abstract
本發明提供一種蜂蜜發酵物，其係藉由昆氏乳桿菌發酵蜂蜜濃度超過25%之含蜂蜜物質而獲得。
Description
本發明係關於一種蜂蜜發酵物及其製造方法。
蜂蜜係營養成分豐富之素材。蜂蜜之發酵物可用作食品。例如，於專利文獻1中，揭示有一種健康飲品之製造方法，其包括藉由乳酸菌等使蜂蜜發酵。於專利文獻1中，用作發酵原料之蜂蜜之濃度為約15%以下。 先前技術文獻 專利文獻 專利文獻1：中國專利申請公開第103789138號說明書 非專利文獻 非專利文獻1：J. Rakuno Gakuen Univ., 34(1), 1-5, 2009 非專利文獻2：Bee world, 73(1), 5-28, 1992 非專利文獻3：General Dentistry, 49(6), 584-589, 2001
[發明所欲解決之問題] 蜂蜜之糖分亦可能成為除發酵菌以外之菌之營養源，故而若蜂蜜濃度較低，則有於發酵時繁殖雜菌之虞。然而，尚不知曉可不受高滲透壓等之影響而於高濃度之含蜂蜜物質中生存之發酵菌，於使高濃度之含蜂蜜物質發酵時存在問題。例如，於非專利文獻1中，揭示有若以蜂蜜為碳源而培養雙叉桿菌，則於培養基中之蜂蜜濃度為20%以上之情形時，未發現該細菌之增殖。於非專利文獻2中，記載有鏈球菌屬在蜂蜜25%以下之濃度下，增殖完全被抑制。又，於非專利文獻3中，記載有乾酪乳桿菌因濃度為8~12%之蜂蜜而抑制增殖。 本發明之目的在於提供一種發酵高濃度之含蜂蜜物質而獲得之發酵物。 [解決問題之技術手段] 本發明者等人新發現可藉由使用昆氏乳桿菌而使高濃度之含蜂蜜物質發酵。 本發明提供一種蜂蜜發酵物，其係藉由昆氏乳桿菌發酵蜂蜜濃度超過25%之含蜂蜜物質而獲得。 上述昆氏乳桿菌較佳為昆氏乳桿菌BPS402(寄存編號FERM BP-11439)。 又，本發明提供一種食品、化妝品、醫藥品或準藥品，其包含上述蜂蜜發酵物。上述蜂蜜發酵物由於包含乳酸、乙酸等有用成分，且於衛生之環境中獲得，故而可良好地用於食品、化妝品、醫藥品或準藥品。 又，本發明提供一種蜂蜜發酵物之製造方法，其包括藉由昆氏乳桿菌發酵蜂蜜濃度超過25%之含蜂蜜物質之步驟。 上述昆氏乳桿菌較佳為昆氏乳桿菌BPS402(寄存編號FERM BP-11439)。 又，本發明提供一種食品、化妝品、醫藥品或準藥品之製造方法，其包括添加藉由上述製造方法而獲得之蜂蜜發酵物之步驟。 又，本發明提供一種蜂蜜濃度超過25%之含蜂蜜物質之發酵用組合物，其包含昆氏乳桿菌。該發酵用組合物可發酵以高濃度含有蜂蜜之物質，可用於在雜菌更不易繁殖之環境中製造蜂蜜發酵物。 上述昆氏乳桿菌較佳為昆氏乳桿菌BPS402(寄存編號FERM BP-11439)。 本發明亦可理解為用於發酵蜂蜜濃度超過25%之含蜂蜜物質之昆氏乳桿菌或包含昆氏乳桿菌之組合物。又，本發明亦可理解為將昆氏乳桿菌製成蜂蜜濃度超過25%之含蜂蜜物質之發酵用組合物之用途、或昆氏乳桿菌之用於製造蜂蜜濃度超過25%之含蜂蜜物質之發酵用組合物之用途。 [發明之效果] 根據本發明，可提供一種發酵高濃度之含蜂蜜物質而獲得之蜂蜜發酵物。
以下，詳細地對用以實施本發明之形態進行說明。然而，本發明並不限定於以下之實施形態。於本說明書中，「%」只要未特別提及，則表示「質量%」。 本實施形態之蜂蜜發酵物係藉由昆氏乳桿菌發酵蜂蜜濃度超過25%之含蜂蜜物質而獲得者。 蜂蜜係蜜蜂以自植物之花蜜、樹液、寄生於植物之蟲之分泌液等收集之蜜為主原料製作者。於本實施形態中，供發酵之原料之蜂蜜之種類並無特別限制，例如可使用麥盧卡蜂蜜、洋槐蜂蜜、甘露蜂蜜、苜蓿蜂蜜、橙花蜂蜜、荷花蜂蜜、迷迭香蜂蜜、葵花蜂蜜、油菜花蜂蜜、咖啡花蜂蜜等。蜂蜜可單獨使用1種，亦可併用複數種。蜂蜜較佳為洋槐蜂蜜。用於採集蜂蜜之蜜蜂之種類、及蜂蜜之產地並無特別限定。 昆氏乳桿菌可使無法藉由其他種類之微生物發酵之高濃度之含蜂蜜物質發酵。用於獲得本實施形態之蜂蜜發酵物之昆氏乳桿菌(Lactobacillus kunkeei)較佳為表現出對葡萄糖及果糖之合成代謝性者，較佳為表現出對葡萄糖、果糖、蔗糖、海藻糖及葡萄糖酸鹽之合成代謝性者。 昆氏乳桿菌較佳為昆氏乳桿菌BPS402。昆氏乳桿菌BPS402於2011年10月3日以寄存編號FERM P-22177寄存於獨立行政法人產業技術綜合研究所特許生物寄託中心(日本茨城縣筑波市東1丁目1番地1中央第6(郵遞區號305-8566))且可獲取。又，該菌株目前移交於國際寄存，寄存編號為FERM BP-11439。 上述昆氏乳桿菌係作為用以發酵以高濃度含有蜂蜜之物質之發酵劑有用。因此，本發明又提供一種包含上述昆氏乳桿菌之高蜂蜜濃度、例如超過25%之蜂蜜濃度之含蜂蜜物質之發酵用組合物。所謂高蜂蜜濃度之含蜂蜜物質之發酵用組合物係用於使以高濃度含有蜂蜜之物質發酵而製造蜂蜜發酵物之組合物，可用作接種至高濃度之含蜂蜜物質之發酵劑。上述發酵用組合物亦可為由昆氏乳桿菌構成者。 本發明之一實施態樣係用於發酵蜂蜜濃度超過25%之含蜂蜜物質之昆氏乳桿菌或包含昆氏乳桿菌之組合物。本發明之另一實施態樣係將昆氏乳桿菌製成蜂蜜濃度超過25%之含蜂蜜物質之發酵用組合物之用途。本發明之進而另一實施態樣係昆氏乳桿菌之用於製造蜂蜜濃度超過25%之含蜂蜜物質之發酵用組合物之用途。 昆氏乳桿菌之培養可根據常法而進行。培養基只要為可培養該菌者，則無特別限制，可使用天然培養基、合成培養基、半合成培養基等。作為培養基，可使用含有氮源及碳源者，作為氮源，可列舉肉汁、蛋白腖、酪蛋白、酵母萃取液、麩質、大豆粉、大豆水解物、胺基酸等，作為碳源，可列舉葡萄糖、乳糖、果糖、肌醇、山梨糖醇、飴糖、澱粉、麴汁、麥麩、甘蔗渣、糖蜜等。除此之外，可添加無機質(例如，硫酸銨、磷酸鉀、氯化鎂、食鹽、碳酸鈣、鐵、錳、鉬)、各種維生素類等。 培養溫度例如可為4~45℃，較佳為25~40℃，更佳為28~33℃。培養時間例如可為8~72小時。亦可進行通氣振盪或通氣攪拌而進行培養。培養基之pH值例如可為4.0~9.0，較佳為6.0~8.0。作為培養方法，例如可列舉將菌體植菌至MRS培養基，於30℃下培養48小時。 培養昆氏乳桿菌而獲得之菌液可直接接種至含蜂蜜物質而用於發酵，亦可藉由培養基等稀釋而使用。利用昆氏乳桿菌進行之含蜂蜜物質之發酵例如可於4~45℃下進行，較佳為於25~40℃下進行。發酵時間例如可為12~60小時，較佳為24~48小時。發酵開始時之含蜂蜜物質之pH值例如可為3~8，較佳為4~6。含蜂蜜物質之pH值呈隨著產生乳酸、乙酸等酸而於發酵中下降之傾向。亦可進行通氣振盪或通氣攪拌而進行發酵。 供發酵之含蜂蜜物質之蜂蜜濃度超過25%。供發酵之含蜂蜜物質可包含例如超過25%且未達35%之蜂蜜，較佳為包含28~34%，更佳為包含28~32%。又，供發酵之含蜂蜜物質亦可相對於含蜂蜜物質之總量包含以固形物成分計例如20%以上之蜂蜜，較佳為包含20~28%，更佳為包含22.4~27.2%，進而較佳為包含22.4~25.6%。 含蜂蜜物質只要為昆氏乳桿菌可發酵之形態即可，例如可為液體、糊劑、凝膠等。含蜂蜜物質例如可為於水中溶解或懸浮有蜂蜜者。供發酵之含蜂蜜物質例如亦可進而包含氮源、碳源等。用於發酵之含蜂蜜物質較佳為藉由加熱等而經殺菌處理。 於本實施形態之蜂蜜發酵物之製造步驟中，由於使高濃度之含蜂蜜物質發酵，故而因滲透壓及蜂蜜之抗菌作用等而不易於發酵中繁殖雜菌。又，由於在發酵物中包含乙酸，故而所獲得之發酵物亦具有較高之抗菌性。 本實施形態之蜂蜜發酵物可為藉由發酵而獲得者本身，亦可為實施過加熱、過濾、濃縮、蒸乾、冷凍乾燥等處理者。本實施形態之蜂蜜發酵物可包含昆氏乳桿菌之活菌體及/或死菌體，亦可藉由過濾等分離去除菌體。蜂蜜發酵物例如可包含乳酸、乙酸等有機酸、維生素、胺基酸、礦物質、微量元素、多酚等。蜂蜜發酵物亦可包含醇，但較佳為不包含醇。蜂蜜發酵物係使蜂蜜發酵而獲得者，故而可期待維生素、胺基酸等成分相較於原料之蜂蜜增加，且產生原料之蜂蜜所不含之有機酸。 本實施形態之蜂蜜發酵物包含乳酸及乙酸。乳酸係作為皮膚之保濕成分為人所知之天然保濕因子(NMF)之主要構成成分之一，故而本實施形態之蜂蜜發酵物具有皮膚之保濕等美容效果。又，乙酸係抗菌物質，故而本實施形態之蜂蜜發酵物具有抗菌效果。蜂蜜發酵物中之乳酸之濃度例如可為500~3000 ppm，乙酸之濃度例如可為500~2500 ppm。 本實施形態之蜂蜜發酵物係藉由昆氏乳桿菌發酵高濃度之含蜂蜜物質而獲得者，具有與發酵低濃度之含蜂蜜物質而獲得之發酵物不同之性質。於供發酵之含蜂蜜物質例如為含蜂蜜液體之情形時，獲得之蜂蜜發酵物之水分率較低，例如水分量可為65~90%，亦可為65~80%或65~75%。本實施形態之蜂蜜發酵物係發酵高濃度之蜂蜜而獲得者，故而為不易被其他微生物污染之蜂蜜發酵物。 上述蜂蜜發酵物可用作食品、化妝品、醫藥品或者準藥品本身、或該等之成分。上述蜂蜜發酵物可直接用作食品、化妝品、醫藥品或者準藥品、或該等之成分，亦可使用視需要進行稀釋、乾燥、濃縮等處理而製成液狀、固形物、糊劑等形態者。 本實施形態之食品包含上述蜂蜜發酵物。食品亦可為飲料。於本實施形態之包含蜂蜜發酵物之食品中，食品中之蜂蜜發酵物濃度例如可為0.1~100%。包含蜂蜜發酵物之食品亦可視需要而調配有礦物質類、維生素類、類黃酮類、醌類、多酚類、胺基酸、核酸、必需脂肪酸、清涼劑、結合劑、甜味料、崩解劑、潤滑劑、著色料、香料、穩定劑、防腐劑、緩釋調整劑、界面活性劑、溶解劑、濕潤劑等。食品可為固體、液體、糊劑等之任一形狀。 作為食品，可列舉如下者，可於該等之製造步驟中之半成品、或最終製品中添加上述蜂蜜發酵物而獲得食品：果汁及茶飲料等清涼飲料、乳飲料、乳酸菌飲料、酸乳酪飲料、碳酸飲料、咖啡、以及日本酒、洋酒、果酒及蜂蜜酒等酒等飲料；卡士達奶油等塗醬；果糊等糊；巧克力、甜甜圈、餡餅、奶油泡芙、口香糖、果凍、糖果、曲奇、蛋糕及布丁等西式點心；大福餅、年糕、饅頭、長崎蛋糕、豆沙水果涼粉及羊羹等日式點心；冰淇淋、冰棒及冰雪泥等冷凍點心；咖喱、牛肉蓋飯、雜燴粥、味噌汁、湯、肉醬、麵食、醃菜、果醬等經調理之食品；調味醬、香松、鮮味調味料及湯料等調味料。 本實施形態之食品亦可為強調食品之3次功能(健康狀態調節功能)之食品。作為強調食品之3次功能之食品，例如可列舉健康食品、功能性標示食品、營養輔助食品、補充品及特定保健用食品。 本實施形態之化妝品包含上述蜂蜜發酵物作為有效成分。可對包含上述蜂蜜發酵物之化妝品期待保濕等美容效果。又，由於在上述蜂蜜發酵物中包含乙酸，故而上述化妝品即便不添加防腐劑，亦可期待抗菌效果。本實施形態之化妝品例如可為應用於包含人類在內之動物之皮膚、黏膜、體毛、頭髮、頭皮、指甲、牙齒、面部皮膚、口唇等者。本實施形態之包含蜂蜜發酵物之化妝品中，化妝品中之蜂蜜發酵物濃度例如可為0.1~100%。 於本實施形態之化妝品中，除蜂蜜發酵物以外，可視需要而適當地調配通常用於化妝品之成分，例如美白劑、保濕劑、抗氧化劑、油性成分、紫外線吸收劑、界面活性劑、增黏劑、醇類、粉末成分、色料、水性成分、水、各種皮膚營養劑等。本實施形態之化妝品可藉由例如於化妝品之製造步驟中之半成品或最終製品中添加上述蜂蜜發酵物而製造。 本實施形態之化妝品之劑形例如可為可溶化系、乳化系、粉末系、油液系、凝膠系、軟膏系、氣溶膠系、水-油2層系、水-油-粉末3層系等。上述化妝品例如可為洗面乳、化妝水、乳液、乳霜、凝膠、精華、美容液、敷劑(pack)、面膜(mask)、噴霧、UV(Ultraviolet，紫外線)預防化妝品等基礎化妝品，粉餅、口紅、胭脂、眼影、眼線、睫毛膏等彩妝化妝品，洗面乳、按摩用劑、清潔用劑、鬍後乳液、鬍前乳液、刮鬍膏、沐浴乳、肥皂、洗髮精、潤絲精、護髮素、整髮劑、養髮劑、髮妝水噴霧、造型泡沫、整髮液、髮膠、造型噴霧、生髮劑、止汗劑、沐浴劑、口腔清洗劑、口腔化妝品、潔牙劑等。 本實施形態之醫藥品及準藥品包含上述蜂蜜發酵物作為有效成分。上述醫藥品及準藥品可藉由包括將上述蜂蜜發酵物添加至其他視需要而使用之原料之步驟的方法製造。作為醫藥品或準藥品，可直接使用蜂蜜發酵物，亦可使用製成錠劑(包含素錠、糖衣錠、發泡錠、膜衣錠、咀嚼錠、口含劑等)、膠囊劑、丸劑、粉末劑(散劑)、細粒劑、顆粒劑、液劑、懸浮液、乳濁液、糖漿、糊劑、注射劑(包含於使用時調配至蒸餾水或者胺基酸輸液或電解質輸液等輸液而製備成液劑之情形)等劑形者。該等各種製劑例如可藉由混合作為有效成分之蜂蜜發酵物與視需要使用之其他成分，成形為上述劑形而製備。 本實施形態之醫藥品及準藥品之總量中之蜂蜜發酵物之含量以固形物成分計例如可為0.1~100%。本實施形態之醫藥品或準藥品因作為有效成分所包含之蜂蜜發酵物中之乙酸等抗菌成分而例如可用作抗菌劑等。 實施例 以下，基於實施例而更具體地對本發明進行說明。然而，本發明並不限定於以下之實施例。 使用屬於以下之乳桿菌屬之5種菌株。將各菌之最佳培養環境示於表1。 昆氏乳桿菌 BPS402 胚芽乳桿菌(L.plantarum) NBRC14712 短乳桿菌(L.brevis) NBRC12005 德氏乳桿菌保加利亞亞種(L.delbrueckii subsp.Bulgaricus) NBRC13953 乾酪乳桿菌(L.casei) NBRC15883 [表1]
[試驗例1：蜂蜜培養基中之生長能力] 以成為10%(w/w)之方式藉由純化水稀釋羅馬尼亞產洋槐蜂蜜(山田養蜂場公司)而製備pH值為8.0之蜂蜜水溶液。將該水溶液於121℃下處理5分鐘進行殺菌而獲得10%蜂蜜培養基。所使用之蜂蜜之固形物成分濃度為81.6%以上。 於MRS瓊脂培養基(BD公司)中以最佳環境對上述5種菌株進行48小時培養而單菌落化。將單菌落接種至MRS液體培養基(BD公司)4 mL，培養48小時而獲得預培養液。藉由MRS液體培養基稀釋預培養液之菌液，將調整為麥氏單位(McFarland)2(OD600=0.451)之菌液設為正式培養用種菌液。 以200 μL為單位將各種菌液接種至10%蜂蜜培養基20 mL，以最佳溫度進行振盪培養。採集自培養開始0、12及24小時後之各發酵液，測定發酵液之600 nm下之OD值。將結果示於圖1。 又，跨及2~7個階段將自培養開始0、12及24小時後之各發酵液稀釋10倍。使用細菌塗佈棒將各稀釋液塗抹至BCP(bromocresol purple，溴甲酚紫)培養基(含BCP之平板計數培養基「Nissui」，日水製藥公司)，以最佳環境培養48小時，測定菌落形成單位(CFU)。將結果示於圖2。 於10%蜂蜜培養基中培養5種菌株，結果胚芽乳桿菌之OD值最高，繼而為BPS402及短乳桿菌(圖1)。未發現德氏乳桿菌及乾酪乳桿菌於10%蜂蜜培養基中增殖。對CFU進行測定，結果至培養開始後24小時為止，BPS402之菌落數最多(圖2)。任何時間均未確認到形成德氏乳桿菌之菌落。雖未發現乾酪乳桿菌之增殖，但確認到形成菌落。 [試驗例2：菌於各蜂蜜濃度培養基中之生長能力] 以成為10、25或30%(w/w)之方式藉由純化水稀釋羅馬尼亞產洋槐蜂蜜而調整pH值為8.0之蜂蜜水溶液。將該水溶液於121℃下處理5分鐘進行殺菌而獲得10、25或30%蜂蜜培養基。 使用BPS402、胚芽乳桿菌及短乳桿菌，與試驗例1同樣地製備種菌液。以200 μL為單位將各菌液接種至各濃度之蜂蜜培養基20 mL，以最佳溫度振盪培養48小時。採集自培養開始0、12、24及48小時後之各發酵液，測定發酵液之600 nm下之OD值及pH值。將結果示於圖3及4。 於10%蜂蜜培養基(圖3(a))或25%蜂蜜培養基(圖3(b))中，BPS402、胚芽乳桿菌及短乳桿菌均發現良好之增殖。另一方面，於30%蜂蜜培養基(圖3(c))中，僅發現BPS402增殖。 BPS402、胚芽乳桿菌及短乳桿菌藉由10%蜂蜜培養基(圖4(a))或25%蜂蜜培養基(圖4(b))所獲得之發酵液之pH值均較培養最初下降。另一方面，於30%蜂蜜培養基(圖4(c))中，僅於使用BPS402之情形時，發酵液之pH值較培養最初下降。 [試驗例3：發酵物之HPLC(High Performance Liquid Chromatography，高效液相層析法)分析] 藉由0.2 μm之過濾器對試驗例2中獲得之發酵液中之24小時及48小時之時點的發酵液進行過濾殺菌而製成HPLC分析用樣品。於進行HPLC分析前，藉由0.45 μm之過濾器再次對各樣品進行過濾。稀釋市售之乳酸及乙酸而製備檢量線樣品而製作檢量線。乳酸及乙酸之保持時間分別為5.08分鐘、5.46分鐘。 藉由HPLC以下述條件測定發酵液之乳酸及乙酸濃度。將結果示於圖5。 管柱：cosmosil 5C18-AR-II 5 μm、4.6 mm i.d.×250 mm) a-018 流動相：0.85%磷酸水溶液 流速：1.0 mL/分鐘 管柱溫度：40℃ 檢測條件：210 nm 將藉由10、25、及30%蜂蜜培養基發酵而獲得之發酵液中之乳酸及乙酸濃度分別依序示於圖5(a)、圖5(b)、圖5(c)。於使用BPS402之情形時，於藉由10、25及30%蜂蜜培養基而獲得之發酵液中檢測到乳酸及乙酸。於使用胚芽乳桿菌之情形時，於藉由10、25%蜂蜜培養基而獲得之發酵液中檢測到乳酸。關於短乳桿菌，於藉由10%蜂蜜培養基而獲得之發酵液中檢測到若干乙酸，但於任一發酵液中均未確認到產生乳酸。
圖1係表示10%蜂蜜培養基中之各菌株之OD(Optical Density，光學密度)值之曲線圖。 圖2係表示10%蜂蜜培養基中之各菌株之CFU(Colony Forming Unit，菌落形成單位)之曲線圖。 圖3(a)、(b)及(c)分別係表示10、25、30%蜂蜜培養基中之各菌株之OD值之曲線圖。 圖4(a)、(b)及(c)分別係表示10、25、30%蜂蜜培養基之pH值之曲線圖。 圖5(a)、(b)及(c)分別係表示10、25、30%蜂蜜培養基中之乳酸及乙酸濃度之曲線圖。
[主張利用生物材料1] [寄存國家]JP日本 [寄存機構]獨立行政法人製品評價技術基盤機構特許生物寄託中心(International Patent Organism Depositary(IPOD), National Institute of Advanced Industrial Science and Technology(AIST)) [寄存日期]2011/10/03 [寄存號碼]FERM BP-11439
Claims (8)
- 一種蜂蜜發酵物，其係藉由昆氏乳桿菌(Lactobacillus kunkeei)發酵蜂蜜濃度超過25%之含蜂蜜物質而獲得。
- 如請求項1之蜂蜜發酵物，其中上述昆氏乳桿菌為昆氏乳桿菌BPS402(寄存編號FERM BP-11439)。
- 化妝品、醫藥品或準藥品，其包含如請求項1或2之蜂蜜發酵物。
- 一種蜂蜜發酵物之製造方法，其包括藉由昆氏乳桿菌(Lactobacillus kunkeei)發酵蜂蜜濃度超過25%之含蜂蜜物質之步驟。
- 如請求項4之製造方法，其中上述昆氏乳桿菌為昆氏乳桿菌BPS402(寄存編號FERM BP-11439)。
- 化妝品、醫藥品或準藥品之製造方法，其包括添加藉由如請求項4或5之製造方法所獲得之蜂蜜發酵物之步驟。
- 一種蜂蜜濃度超過25%之含蜂蜜物質之發酵用組合物，其包含昆氏乳桿菌(Lactobacillus kunkeei)。
- 如請求項7之發酵用組合物，其中上述昆氏乳桿菌為昆氏乳桿菌BPS402(寄存編號FERM BP-11439)。
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| CN109055268A (zh) * | 2018-08-21 | 2018-12-21 | 云南农业大学 | 一种复合微生态制剂及其在蜜蜂养殖过程中的应用 |
| CN109182165A (zh) * | 2018-08-21 | 2019-01-11 | 云南农业大学 | 一株瑞士乳杆菌及其在蜜蜂养殖过程中的应用 |
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| KR102217456B1 (ko) * | 2018-12-10 | 2021-02-22 | (주)딜라이트 | 미생물을 이용한 꿀의 발효방법, 이에 의해 제조된 발효꿀 및 이를 원료로 하는 제품 |
| FR3116730B1 (fr) * | 2020-11-27 | 2024-03-22 | Lvmh Rech | Extrait fermenté de miel d’Ouessant |
| FR3116731B1 (fr) * | 2020-11-27 | 2024-03-22 | Lvmh Rech | Extrait fermenté de miel d’Ikaria |
| JP6955808B1 (ja) * | 2021-06-17 | 2021-10-27 | 有限会社ラヴィアンサンテ | 蜂蜜発酵物の製造方法 |
| CN113679655B (zh) * | 2021-08-26 | 2023-01-31 | 浙江辰海生命科学有限公司 | 蜂蜜发酵物、含其皮肤外用剂及其制备方法和应用 |
| CN114304615A (zh) * | 2021-12-28 | 2022-04-12 | 广州市沐家健康产业有限公司 | 一种麦卢卡蜂蜜酵素组合物及其制备方法 |
| WO2024226077A1 (en) * | 2023-04-28 | 2024-10-31 | Actera Ingredients, Inc. | Fermented binding serum |
| CN116836888A (zh) * | 2023-08-11 | 2023-10-03 | 广东省农业科学院蚕业与农产品加工研究所 | 一株兼具组胺降解活性和l-苹果酸转化活性的昆氏乳杆菌及其在桑葚果酒中的应用 |
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| DK2142635T3 (en) | 2007-05-03 | 2018-08-20 | Tobias Olofsson | HISTORY OF UNKNOWN BACTERIA ISOLATED FROM HONEY BEER'S HONEY-PRODUCING CHANNEL |
| JP5540206B2 (ja) * | 2009-05-15 | 2014-07-02 | ジャパンローヤルゼリー株式会社 | 発酵蜂蜜、その製造方法および蜂蜜発酵作用を示す酵母 |
| US9856451B2 (en) * | 2011-12-28 | 2018-01-02 | Yamada Bee Company Inc. | Lactic acid bacterium having IgA production promoting activity, and use thereof |
| JP6125771B2 (ja) | 2012-07-31 | 2017-05-10 | 株式会社ゼンシン | 化粧料の製造方法、及び、同製造方法により製造した化粧料 |
| CN103789138B (zh) | 2014-02-14 | 2015-08-19 | 西安木本贞生物科技有限公司 | 一种发酵型蜂蜜保健饮料的制作方法 |
| JP6486612B2 (ja) | 2014-05-27 | 2019-03-20 | 株式会社山田養蜂場本社 | 抗アレルギー作用を有する乳酸菌及びその用途 |
| ES2758797T3 (es) | 2015-03-20 | 2020-05-06 | Nv Vanden Avenne Ooigem | Ingrediente alimentario fermentado |
| CN105076934A (zh) * | 2015-08-31 | 2015-11-25 | 孙培力 | 一种乳酸蜜制作方法 |
| JP6888835B2 (ja) * | 2016-12-28 | 2021-06-16 | 株式会社山田養蜂場本社 | 発酵物及びその製造方法 |
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| CN109055268A (zh) * | 2018-08-21 | 2018-12-21 | 云南农业大学 | 一种复合微生态制剂及其在蜜蜂养殖过程中的应用 |
| CN109182165A (zh) * | 2018-08-21 | 2019-01-11 | 云南农业大学 | 一株瑞士乳杆菌及其在蜜蜂养殖过程中的应用 |
| CN109182165B (zh) * | 2018-08-21 | 2021-08-31 | 云南农业大学 | 一株瑞士乳杆菌及其在蜜蜂养殖过程中的应用 |
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| US11642306B2 (en) | 2023-05-09 |
| EP3564381A4 (en) | 2020-08-26 |
| JPWO2018123827A1 (ja) | 2019-10-31 |
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| CN110446786A (zh) | 2019-11-12 |
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