Bifidobacterium breve ferm BP 6223 for producing fermented...

Details Bifidobacterium breve ferm BP 6223 for producing fermented... Bifidobacterium breve ferm BP 6223 for producing fermented...

2000-03-06

2003-04-15

Naff, David M. (Department: 1651)

Drug, bio-affecting and body treating compositions

Whole live micro-organism, cell, or virus containing

Bacteria or actinomycetales

C424S439000, C435S252100, C435S262000, C435S822000, C426S034000, C426S049000, C426S061000

Reexamination Certificate

active

06548057

ABSTRACT:

TECHNICAL FIELD
The present invention relates to
Bifidobacterium breve
which excellently survives storage, and to fermented soymilk of pleasant flavor containing the same.
BACKGROUND ART
Since long ago, fermentation of soymilk by use of microorganisms has been carried out in order to attain sensory improvement of soymilk, which has a characteristic bean odor and grassy taste. In the course of such fermentation treatment, a variety of microorganisms such as lactic acid bacteria, yeasts,
Bacillus natto
, acetic acid bacteria, and Aspergillus have been employed. It is reported that in most cases such treatment yields fermented products having pleasant flavor.
Soymilk has been known to promote proliferation of microorganisms which belong to genus Bifidobacterium (hereinafter referred to as bifidobacteria), possibly due to soybean oligosaccharide contained in soymilk (Yoichi KOBAYASHI et al., “Intestinal Flora and Food Factors,” p69, 1984, published by Gakkai Shuppan Center).
Meanwhile, a number of studies have been conducted on usefulness of bifidobacteria. For example, administration of a live-bacterium preparation (
Bifidobacterium breve
) has proven to exhibit a curative effect on refractory pediatric diarrhea, and a possible mechanism thereof may be attributed to improvement of intestinal flora. Furthermore, it has been found that administration of the preparation to an adult results in reduction of putrefied products in feces and putrefied-product-producing bacteria. In addition, an immunoactivating effect of bifidobacteria has also been elucidated. Thus, bifidobacteria are considered to contribute to human health through improvement of the intestinal environment (edited by Tomotari MITSUOKA, “Study of Bifidobacteria,” 1994).
Thus, a variety of products employing bifidobacteria have been developed, and simultaneously efforts have been made to develop a fermented soymilk product which contains numerous bifidobacteria and which also maintains a viable count (high survival rate) throughout the period required for product distribution.
However, since bifidobacteria generate lactic acid and acetic acid at a mole ratio of 1:1.5 through metabolism of sugar, bifidobacteria tend to perish by self-produced acid. Therefore, growth thereof to a certain viable count or higher and maintenance of the viable count are difficult.
In order to solve the aforementioned problem, employment of a bifidobacterium, of high survival rate has been proposed (Japanese Patent No. 2563197).
However, even though the employed bifidobacterium shows an improved survival rate as compared with that of a conventional bifidobacterium, the employed bacterium cannot be proliferated to a level of 1×10
9
cells/ml or higher, and maintenance of a viable count of at least 1×10
8
cells/ml after 14 days' storage is difficult.
Thus, an object of the present invention is to provide a bifidobacterium which can sustain a certain level of viable count even after storage for a certain period of time. Another object of the invention is to provide fermented soymilk containing the bifidobacterium.
DISCLOSURE OF THE INVENTION
In view of the foregoing, the present inventors have conducted earnest studies, and have discovered a bifidobacterium satisfying the aforementioned requirement for viable count and have also found that fermented soymilk of pleasant flavor and high viable count can be produced by use of the bifidobacterium. The present invention has been accomplished on the basis of these findings.
Accordingly, the present invention provides
Bifidobacterium breve
exhibiting a viable count of 1×10
9
cells/ml or more immediately after culturing in a soymilk medium and sustaining a viable count of 1×10
8
cells/ml or more after storage at 10° C. for 14 days. The invention also provides fermented soymilk containing the same.


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Matsuyama et al. “Fermentation Profiles & Util. of sugars of bifidobacteria in soymilk” J. of the Japenese Soc for Food Sci. & Tech., vol. 39, No. 10 see abstract only, 1992.*
Matsuyama et al, “Fermentation Profiles and Utilization of Sugars of Bifidobacteria in Soymilk,” Nippon Shokuhin Kogyo Gakkaishi vil. 39, No. 10, 887-893 (1992).
Catalogue of Strains, Second Edition 1984, Japan Collection of Microorganisms.
Kenji Sakai, et al., Agricultural and Biological Chemistry, vol. 51, No. 2, pp. 315-322, “Hydrolysis of &khgr;-D-Galactosyl Oligosaccharides in Soymilk by &khgr;-D-Galactosidase ofBifidobacterium breve203”, 1987.
Jun Matsuyama, et al., Bulletin of the Faculty of Agriculture Tamagawa University, pp. 6-14, “Ulitilization of Oligosaccharides in Soymilk by Bifidobacteria and Lactic Acid Bacteria”, 1987, (with English Summary).
JP, 9-201164, A (Yakult Honsha Co., Ltd.), Aug. 5, 1997 (Family: none).
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