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WO2014084340A1 - Yaourt et son procédé de production, procédé de production pour produit fonctionnel extracellulaire de bactéries lactiques, et agent d'accroissement de production pour produit fonctionnel extracellulaire de bactéries lactiques - Google Patents

Yaourt et son procédé de production, procédé de production pour produit fonctionnel extracellulaire de bactéries lactiques, et agent d'accroissement de production pour produit fonctionnel extracellulaire de bactéries lactiques Download PDF

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Publication number
WO2014084340A1
WO2014084340A1 PCT/JP2013/082154 JP2013082154W WO2014084340A1 WO 2014084340 A1 WO2014084340 A1 WO 2014084340A1 JP 2013082154 W JP2013082154 W JP 2013082154W WO 2014084340 A1 WO2014084340 A1 WO 2014084340A1
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WO
WIPO (PCT)
Prior art keywords
lactic acid
yogurt
acid bacteria
buffer
functional product
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2013/082154
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English (en)
Japanese (ja)
Inventor
圭介 古市
聖也 牧野
浩文 後藤
紘子 川嶋
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Meiji Co Ltd
Original Assignee
Meiji Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Meiji Co Ltd filed Critical Meiji Co Ltd
Priority to HK15107263.8A priority Critical patent/HK1206560B/zh
Priority to JP2014549909A priority patent/JP6392668B2/ja
Priority to SG11201503729QA priority patent/SG11201503729QA/en
Priority to CN201380057872.5A priority patent/CN104780767B/zh
Publication of WO2014084340A1 publication Critical patent/WO2014084340A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/137—Delbrueckii

Definitions

  • Lactobacillus delbruechii subsp. Bulgaricus (hereinafter also referred to as “Bulgaria bacterium”) is one of lactic acid bacteria used as a yogurt starter in the production of fermented milk.
  • Bactaria bacterium is one of lactic acid bacteria used as a yogurt starter in the production of fermented milk.
  • EPS exopolysaccharide
  • Patent Document 4 discloses that a high concentration of EPS is obtained in a culture solution by culturing lactic acid bacteria having a kefiran-producing ability such as Lactobacillus kefiranofaciens in a medium containing peptone, yeast extract, and an unsaturated fatty acid or an ester thereof. It is disclosed that it can be produced.
  • Patent Document 5 discloses that EPS derived from lactic acid bacteria is remarkably increased by adding whey protein or soybean protein to milk and fermenting with lactococcus lactis subspecies cremolith.
  • yogurt production method As a result of intensive studies by the inventors of the present application, as described in the above-mentioned yogurt production method, by adding a pH buffer to the yogurt raw material and then fermenting the yogurt raw material, the time in the pH region where lactic acid bacteria can grow is extended. As a result, it was revealed that the production amount of functional products derived from lactic acid bacteria in yogurt can be increased. That is, this yogurt manufacturing method can efficiently increase the production amount of functional products derived from lactic acid bacteria.
  • the yogurt raw material to which the pH buffer is added is fermented by lactic acid bacteria at a temperature within a range of 30 ° C. or higher and 40 ° C. or lower.
  • Yogurt ingredients include at least one of milk, dairy products, and milk proteins.
  • yogurt ingredients include animal milk such as milk, sheep and goats, processed products thereof, sterilized milk, skim milk, full fat milk powder, partially skimmed milk, skim milk powder, full fat concentrated milk, skim concentrated milk, cream, Butter, buttermilk, whey, whey protein concentrate (WPC), whey protein isolate (WPI), ⁇ -lactalbumin ( ⁇ -La), ⁇ -lactoglobulin ( ⁇ -Lg), ⁇ -casein, ⁇ - Casein, ⁇ -casein, milk raw materials such as non-protein nitrogen, sugar, sugar, modified starch (dextrin, soluble starch, British starch, oxidized starch, starch ester, starch ether, etc.), dietary fiber, sweetener, organic Examples include acids (malic acid, citric acid, lactic acid, tartaric acid, etc.), fragrances, and water.
  • the yogurt raw material can be obtained by mixing conventional raw materials as described above and dissolving them while heating. Gelling agents such as gelatin, agar, pectin, and carboxymethylcellulose (CMC), thickeners, and stabilizers may be added to the yogurt raw material.
  • a raw material for yogurt is prepared by preliminarily heating and dissolving a stabilizer such as gelatin in a solvent such as water and mixing this aqueous stabilizer solution with other components.
  • EPS-producing lactic acid bacteria such as Lactobacillus bulgaricus and Lactococcus.
  • -Lactococcus lactis ssp. Cremoris may be used in combination with Bulgarian bacteria.
  • the lactic acid bacterial extracellular functional product according to the present embodiment is produced through a pH buffer addition step and a fermentation step.
  • a pH buffer is added to the milk raw material.
  • the milk raw material to which the pH buffer is added is fermented by lactic acid bacteria that produce lactic acid bacteria extracorporeal functional products.
  • milk raw material here means animal milk such as cow's milk, sheep, goat, etc., processed products, sterilized milk, skim milk, whole milk powder, partially skimmed milk, skimmed milk powder, whole fat concentrated milk, skimmed milk Concentrated milk, cream, butter, buttermilk, whey, whey protein concentrate (WPC), whey protein isolate (WPI), ⁇ -lactalbumin ( ⁇ -La), ⁇ -lactoglobulin ( ⁇ -Lg), ⁇ -Casein, ⁇ -casein, ⁇ -casein, non-protein nitrogen, etc.
  • WPC whey protein concentrate
  • WPI whey protein isolate
  • ⁇ -La ⁇ -lactalbumin
  • ⁇ -Lg ⁇ -lactoglobulin
  • ⁇ -Casein ⁇ -casein
  • non-protein nitrogen etc.
  • the non-fat milk solid content (hereinafter referred to as “SNF”) of the milk raw material is preferably in the range of 8% by weight to 20% by weight, and in the range of 8.5% by weight to 18.5% by weight. More preferably, it is more preferably in the range of 9% by weight to 15% by weight, and particularly preferably in the range of 9.5% by weight to 14% by weight.
  • OLL1073R-1 strain Lactobacillus delbruechii subsp. bulgaricus OLL1073R-1 strain (hereinafter referred to as OLL1073R-1 strain) was issued on November 29, 2006 (contract date), National Institute of Advanced Industrial Science and Technology Patent Biology Center (1-1-1 Tsukuba, Tsukuba, Ibaraki Prefecture) Lactic acid bacteria are deposited internationally under the Budapest Treaty under the accession number FERM BP-10741 in the center center 6).
  • Streptococcus thermophilus OLS3059 strain was entrusted to the National Institute of Advanced Industrial Science and Technology Patent Biology Center (Tsukuba Center 1-1-1 Tsukuba Center Central 6th, Ibaraki Prefecture) on December 15, 2006 (contract date). It is a lactic acid bacterium that has been deposited internationally under the Budapest Treaty as FERM BP-10740.
  • the patent microorganisms deposit work of the National Institute of Advanced Industrial Science and Technology patent biological depository center was succeeded by the National Institute of Technology and Evaluation on April 1, 2012. As of April 1, 2013, the Biological Depositary Center has been relocated to the National Institute of Technology and Evaluation, 2-5-8, Kazusa Kamashika, Kisarazu City, Chiba Prefecture, Japan.
  • the sample 1-4 was added Na 2 HPO 4 and NaH 2 PO 4 as Na 2 HPO 4 and NaH 2 PO 4 is contained 0.5 wt% respectively of the total amount.
  • phosphate was not added to Sample 1-5 (control). Then, each said sample was immersed in a 43 degreeC thermostat and fermented. When the pH of each sample reached 4.4 to 4.5, the sample was cooled to 10 ° C. or lower, and the fermentation of the sample was stopped. About each sample, time to fermentation stop (fermentation time), acidity, EPS content, the number of Bulgaria bacteria, and the number of thermophilus bacteria were measured (refer Table 1).
  • PH was measured with a pH meter (TOA-HM50V, manufactured by Toa DKK Corporation) using a glass electrode.
  • the acidity was measured by the following procedure. 9.00 g was sampled from each sample, and 500 ⁇ L of phenolphthalein was added to the sample. Then, the preparative sample was titrated with 0.1N sodium hydroxide, and the end point was a time point at which the faint red color did not disappear for 30 seconds.
  • the mixture was allowed to stand overnight at a temperature of about 4 ° C., and then the mixture was centrifuged under the same conditions as described above. Thereafter, the supernatant of the mixture was discarded, and 10 mL of purified water was added to the precipitate to completely dissolve the precipitate in purified water.
  • 150 ⁇ L of the aqueous solution was injected into the HPLC using a syringe with a filter having a diameter of 0.45 ⁇ m.
  • the ratio of the “peak area of a single peak detected by the RI detector around 16 minutes after the start of injection” to the “total peak area” was taken as the EPS content.
  • the analytical operation conditions of HPLC are as follows.
  • HPLC system Aquity H-class (Waters) Column: OHpak 806HQ (Shodex) + SB-G (Shodex) Column temperature: 40 ° C Solvent: 0.2 M NaCl aqueous solution Flow rate: 0.5 mL / min Detector: RI detector 2414 (Waters), detection temperature 40 ° C Sample injection: 150 ⁇ L Analysis time: 50 min
  • yogurt starter which is a mixed culture of OLS 3059 and 1073R-1 strains, was inoculated into 500 g of yoghurt raw material mix A so as to contain 2% by weight of the lactic acid bacteria starter.
  • the yogurt raw material mix A was dispensed into 6 test tubes each 20 mL to prepare 6 samples 2-1, 2-2, 2-3, 2-4, 2-5, 2-6.
  • Na 2 HPO 4 was added so that 0.5% by weight of Na 2 HPO 4 was contained in the total amount.
  • the sample 2-2 was added K 2 HPO 4 as K 2 HPO 4 is contained 0.61 wt% of the total amount.
  • the molar concentration of K 2 HPO 4 in sample 2-2 is the same as the molar concentration of Na 2 HPO 4 in sample 2-1.
  • NaCl was added so that NaCl was contained at 0.21% by weight based on the total amount.
  • the molar concentration of NaCl in Sample 2-3 is the same as the molar concentration of Na 2 HPO 4 in Sample 2-1.
  • the sample 2-4 was added Na 2 HPO 4 as Na 2 HPO 4 is contained 0.3 wt% of the total amount.
  • the sample 2-5 was added Na 2 HPO 4 as Na 2 HPO 4 is contained 0.1% by weight based on the total amount. Note that phosphate was not added to Sample 2-6 (control). Then, each said sample was immersed in a 43 degreeC thermostat and fermented.
  • Sample 3-1 (control) received no phosphate.
  • the sample 3-2 was added Na 2 HPO 4 as Na 2 HPO 4 is contained 0.1 wt%.
  • Sample 3-3 Na 2 HPO 4 was added so that 0.3 wt% of Na 2 HPO 4 was contained.
  • the sample 3-4 was added Na 2 HPO 4 as Na 2 HPO 4 is contained 0.5 wt%.
  • the sample 3-5 was added Na 2 HPO 4 as Na 2 HPO 4 is contained 1.0 wt%.
  • Table 3 shows the fermentation time, EPS content, and CT results of each sample. As the amount of Na 2 HPO 4 added increased, the EPS content in the sample increased and the CT value decreased (ie the sample became softer).
  • the EPS content of Sample 4-1 was 46.0 mg / kg.
  • the EPS content of Sample 4-2 was 48.6 mg / kg. That is, the EPS content of Sample 4-2 was 1.1 times that of Sample 4-1. Therefore, it became clear that the EPS content in yogurt can be increased by using a high SNF yogurt raw material.
  • a yogurt raw material mix A was prepared as sample 6-1 (control).
  • the yogurt raw material mix B was divided into three to prepare three samples 6-2, 6-3, and 6-4.
  • each sample was inoculated with a lactic acid bacteria starter which is a mixed culture of Thermophilus bacteria and 1073R-1 strain generally used in the production of yogurt so that the lactic acid bacteria starter was contained at 2% by weight.
  • the sample 6-4 was further added Na 2 HPO 4 as Na 2 HPO 4 is contained 0.3 wt% of the total amount.
  • Samples 6-1 and 6-2 were then fermented at 43 ° C, and samples 6-3 and 6-4 were fermented at 37 ° C. When the acidity of each sample reached 0.8, the sample was cooled to 10 ° C. or lower, and the fermentation of the sample was stopped.
  • the EPS content in each sample was measured.
  • the EPS content was measured by the same method as in Example 1.
  • Table 4 shows SNF, fermentation temperature, phosphate (Na 2 HPO 4 ) addition amount, and EPS content in yogurt for each sample.
  • sample 6-2 high SNF content
  • sample 6-3 high SNF content, low fermentation temperature
  • the EPS content is increased to the control sample. It was increased to 1.19 times 6-1.
  • sample 6-4 high SNF content, low fermentation temperature, phosphate addition
  • the EPS content of yogurt was increased to 1.37 times that of control sample 6-1.

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  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
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Abstract

La présente invention vise à fournir un nouveau procédé avec lequel la quantité de production d'un produit fonctionnel dérivé de bactéries lactiques peut être augmentée efficacement. Un procédé de production de yaourt selon la présente invention comprend une étape d'ajout d'agent tampon de pH et une étape de fermentation. Dans l'étape d'ajout d'agent tampon de pH, un agent tampon de pH est ajouté à une matière première de yaourt. Dans l'étape de fermentation, des bactéries lactiques sont utilisées pour entraîner la fermentation de la matière première de yaourt ayant l'agent tampon de pH ajouté à celle-ci.
PCT/JP2013/082154 2012-11-29 2013-11-29 Yaourt et son procédé de production, procédé de production pour produit fonctionnel extracellulaire de bactéries lactiques, et agent d'accroissement de production pour produit fonctionnel extracellulaire de bactéries lactiques Ceased WO2014084340A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
HK15107263.8A HK1206560B (zh) 2012-11-29 2013-11-29 酸奶及其制造方法、乳酸菌体外功能性产物的制造方法以及乳酸菌体外功能性产物增产剂
JP2014549909A JP6392668B2 (ja) 2012-11-29 2013-11-29 乳酸菌体外機能性産生物の増産方法およびヨーグルト製造方法
SG11201503729QA SG11201503729QA (en) 2012-11-29 2013-11-29 Yogurt and production method thereof, production method of lactic acid bacteria extracellular functional product and agent for enhancing yield of lactic acid bacteria extracellular functional product
CN201380057872.5A CN104780767B (zh) 2012-11-29 2013-11-29 酸奶及其制造方法、乳酸菌体外功能性产物的制造方法以及乳酸菌体外功能性产物增产剂

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JP2012261776 2012-11-29
JP2012-261776 2012-11-29

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CN (1) CN104780767B (fr)
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WO2016009950A1 (fr) * 2014-07-14 2016-01-21 株式会社 明治 Lait fermenté présentant une meilleure croissance de lactobacillus bulgaricus et procédé pour le produire
WO2016039207A1 (fr) * 2014-09-08 2016-03-17 株式会社 明治 Lait fermenté contenant des ingrédients, son procédé de fabrication et son procédé d'utilisation, eau acide contenant des ingrédients et son procédé d'utilisation, procédé de fabrication de lait fermenté et procédé de stockage de lait fermenté
WO2017057319A1 (fr) * 2015-09-30 2017-04-06 株式会社明治 Procédé de préparation de ferment de bactérie d'acide lactique et procédé de production de lait fermenté
CN106912602A (zh) * 2017-01-24 2017-07-04 深圳市大百汇技术有限公司 一种多汁乳菇多糖的嗜酸乳杆菌发酵乳及其制备方法
CN107019043A (zh) * 2017-03-22 2017-08-08 华南理工大学 一种多汁乳菇多糖的植物乳杆菌发酵乳及其制备方法
CN107047762A (zh) * 2017-03-22 2017-08-18 华南理工大学 一种多汁乳菇多糖的干酪乳杆菌发酵乳及其制备方法
JP2018038357A (ja) * 2016-09-09 2018-03-15 株式会社明治 発酵乳の製造方法
WO2019065649A1 (fr) 2017-09-29 2019-04-04 株式会社明治 Lait fermenté, et procédé de fabrication de celui-ci
CN114891842A (zh) * 2022-04-15 2022-08-12 武汉轻工大学 利用乳酸菌发酵法生产乳酸的方法
WO2022220154A1 (fr) * 2021-04-13 2022-10-20 株式会社明治 Procédé de détection d'exopolysaccharide
JP2022162949A (ja) * 2021-04-13 2022-10-25 株式会社明治 菌体外多糖の検出方法
CN116056580A (zh) * 2020-10-07 2023-05-02 株式会社明治 液态发酵乳
WO2024253180A1 (fr) 2023-06-09 2024-12-12 株式会社明治 Procédé de production d'exopolysaccharide et son utilisation
JP7809469B2 (ja) 2021-04-13 2026-02-02 株式会社明治 菌体外多糖の検出方法

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CN109310103B (zh) * 2016-04-22 2023-04-25 睿普食品公司 乳制品类似物及其制作方法
EP4083187A4 (fr) * 2019-12-27 2024-01-24 Meiji Co., Ltd Promoteur de fermentation de bactérie lactique

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JP4469792B2 (ja) * 2005-02-25 2010-05-26 明治乳業株式会社 口腔内疾患予防用及び／又は治療用の発酵乳、並びに口臭予防用及び／又は抑制用の発酵乳
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JP2005194259A (ja) * 2003-12-12 2005-07-21 Meiji Milk Prod Co Ltd Ｎｋ細胞活性化剤
WO2007032459A1 (fr) * 2005-09-16 2007-03-22 Meiji Dairies Corporation Méthode d'amélioration de la texture du lait fermenté
WO2008068893A1 (fr) * 2006-12-01 2008-06-12 Meiji Dairies Corporation Procédé de production de lait fermenté et lait fermenté
WO2010113680A1 (fr) * 2009-03-31 2010-10-07 株式会社ヤクルト本社 Procédé de culture de bactérie lactique et aliment ou boisson
WO2012121090A1 (fr) * 2011-03-04 2012-09-13 株式会社明治 Procédé de production de lait fermenté présentant des propriétés physiques améliorées

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JPWO2016009950A1 (ja) * 2014-07-14 2017-04-27 株式会社明治 ブルガリア菌の増殖が促進された発酵乳及びその製造方法
WO2016009950A1 (fr) * 2014-07-14 2016-01-21 株式会社 明治 Lait fermenté présentant une meilleure croissance de lactobacillus bulgaricus et procédé pour le produire
WO2016039207A1 (fr) * 2014-09-08 2016-03-17 株式会社 明治 Lait fermenté contenant des ingrédients, son procédé de fabrication et son procédé d'utilisation, eau acide contenant des ingrédients et son procédé d'utilisation, procédé de fabrication de lait fermenté et procédé de stockage de lait fermenté
WO2017057319A1 (fr) * 2015-09-30 2017-04-06 株式会社明治 Procédé de préparation de ferment de bactérie d'acide lactique et procédé de production de lait fermenté
JP2018038357A (ja) * 2016-09-09 2018-03-15 株式会社明治 発酵乳の製造方法
CN106912602A (zh) * 2017-01-24 2017-07-04 深圳市大百汇技术有限公司 一种多汁乳菇多糖的嗜酸乳杆菌发酵乳及其制备方法
CN107047762B (zh) * 2017-03-22 2020-09-22 华南理工大学 一种多汁乳菇多糖的干酪乳杆菌发酵乳及其制备方法
CN107019043A (zh) * 2017-03-22 2017-08-08 华南理工大学 一种多汁乳菇多糖的植物乳杆菌发酵乳及其制备方法
CN107047762A (zh) * 2017-03-22 2017-08-18 华南理工大学 一种多汁乳菇多糖的干酪乳杆菌发酵乳及其制备方法
JP7109895B2 (ja) 2017-09-29 2022-08-01 株式会社明治 発酵乳及び発酵乳の製造方法
JP2019062782A (ja) * 2017-09-29 2019-04-25 株式会社明治 発酵乳及び発酵乳の製造方法
US11344040B2 (en) 2017-09-29 2022-05-31 Meiji Co., Ltd. Fermented milk and method for manufacturing fermented milk
JP2022103317A (ja) * 2017-09-29 2022-07-07 株式会社明治 発酵乳及び発酵乳の製造方法
WO2019065649A1 (fr) 2017-09-29 2019-04-04 株式会社明治 Lait fermenté, et procédé de fabrication de celui-ci
US12219969B2 (en) 2017-09-29 2025-02-11 Meiji Co., Ltd. Fermented milk and method for manufacturing fermented milk
CN116056580A (zh) * 2020-10-07 2023-05-02 株式会社明治 液态发酵乳
WO2022220154A1 (fr) * 2021-04-13 2022-10-20 株式会社明治 Procédé de détection d'exopolysaccharide
JP2022162949A (ja) * 2021-04-13 2022-10-25 株式会社明治 菌体外多糖の検出方法
JP7809469B2 (ja) 2021-04-13 2026-02-02 株式会社明治 菌体外多糖の検出方法
CN114891842A (zh) * 2022-04-15 2022-08-12 武汉轻工大学 利用乳酸菌发酵法生产乳酸的方法
CN114891842B (zh) * 2022-04-15 2023-09-08 武汉轻工大学 利用乳酸菌发酵法生产乳酸的方法
WO2024253180A1 (fr) 2023-06-09 2024-12-12 株式会社明治 Procédé de production d'exopolysaccharide et son utilisation

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CN104780767A (zh) 2015-07-15
JP6392668B2 (ja) 2018-09-19

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