LACTIC ACID BACTERIUM PRODUCING ETHANOL

LACTIC ACID BACTERIUM PRODUCING ETHANOL

PROBLEM TO BE SOLVED: To provide a lactic acid bacterium used for producing natural cheese having an enhanced pineapple-like fruity aroma without bitter taste nor soap-like flavor, and can be produced stably in a commercial scale.SOLUTION: The invention provides a lactic acid bacterium consisting of...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: DOBASHI HANAE, SAITO MIZUE, KOMORI MOTOHARU, JONOSHITA KENICHI
Format: Patent
Sprache:eng ; jpn
Schlagworte:
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
VINEGAR
WINE
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:PROBLEM TO BE SOLVED: To provide a lactic acid bacterium used for producing natural cheese having an enhanced pineapple-like fruity aroma without bitter taste nor soap-like flavor, and can be produced stably in a commercial scale.SOLUTION: The invention provides a lactic acid bacterium consisting of one or more strain selected from L. fermentum OLL203697 (Accession No: FERM BP-11433), and L. fermentum OLL203731 (Accession No: FERM BP-11434).The lactic acid bacterium can be used in combination with one or more lactic acid bacteria selected from L. casei, L. delbrueckii subsp. bulgaricus, L. helveticus, L. plantarum, L. rhamnosus, L. zeae, Lc. lactis subsp. cremoris, Lc. lactis subsp. lactis, and S. thermophilus.SELECTED DRAWING: Figure 2 【課題】パイナップル様のフルーティーな香りが増強されたナチュラルチーズであって、苦味やせっけん様の風味がなく、商業規模で安定して製造することのできるナチュラルチーズの製造に用いられる乳酸菌を提供する。【解決手段】L. fermentum OLL203697（受託番号 FERM BP-11433）、および、L. fermentum OLL203731（受託番号 FERM BP-11434）から選ばれる１種以上の菌株からなる乳酸菌。この乳酸菌は、L. casei、L. delbrueckii subsp. bulgaricus、L. helveticus、L. plantarum、L. rhamnosus、L. zeae、Lc. lactis subsp. cremoris、Lc. lactis subsp. lactis、および、S. thermophilusから選ばれる１種以上の乳酸菌と組み合わせて用いることができる。【選択図】図２