Method for producing fermented food, fermented food, and lactic acid bacteria-containing composition

Patent metadata

Field	Value
Publication number	US-11197484-B2
Application number	US-202016797108-A
Country	US
Kind code	B2
Filing date	Feb 21, 2020
Priority date	Feb 22, 2019
Publication date	Dec 14, 2021
Grant date	Dec 14, 2021

Abstract

The present invention provides a method for producing a fermented food, comprising: a fermentation step of fermenting a raw material milk-containing milk preparation solution added with Lactobacillus delbrueckii and Streptococcus thermophilus carrying a prtS gene.

First claim

What is claimed is:

1. A fermented food comprising Lactobacillus delbrueckii and Streptococcus thermophilus carrying a prtS gene,
wherein the Lactobacillus delbrueckii is classified into any one of clusters I, II, III, and V by MLSA classification based on seven housekeeping genes consisting of fusA gene, gyrB gene, hsp60 gene, ileS gene, pyrG gene, recA gene, and recG gene.

2. The fermented food according to claim 1 , wherein the Lactobacillus delbrueckii is at least one selected from the group consisting of Lactobacillus delbrueckii satisfying all of the following conditions (i) to (vii):
(i) carrying an fusA gene whose allele number is 2 or 14,
(ii) carrying a gyrB gene whose allele number is any one selected from 3, 17, 18, and 25,
(iii) carrying an hsp60 gene whose allele number is any one selected from 4, 18, 26, and 27,
(iv) carrying an ileS gene whose allele number is any one selected from 16, 20, 21, 30, and 33,
(v) carrying a pyrG gene whose allele number is 22 or 23,
(vi) carrying an recA gene whose allele number is any one selected from 2, 7, 24, and 28, and
(vii) carrying an recG gene whose allele number is 3, and Lactobacillus delbrueckii classified into the same cluster as that of the Lactobacillus delbrueckii satisfying all of the conditions (i) to (vii) by MLSA classification based on seven housekeeping genes consisting of fusA gene, gyrB gene, hsp60 gene, ileS gene, pyrG gene, recA gene, and recG gene.

3. The fermented food according to claim 1 , wherein the Lactobacillus delbrueckii is at least one selected from the group consisting of Lactobacillus delbrueckii specified by accession number NITE BP-02874, and Lactobacillus delbrueckii classified into the same cluster as that of the Lactobacillus delbrueckii specified by accession number NITE BP-02874 by MLSA classification based on seven housekeeping genes consisting of fusA gene, gyrB gene, hsp60 gene, ileS gene, pyrG gene, recA gene, and recG gene.

4. The fermented food according to claim 1 , wherein the Lactobacillus delbrueckii is Lactobacillus delbrueckii specified by accession number NITE BP-02874.

5. The fermented food according to claim 1 , wherein the Lactobacillus delbrueckii has no lactose utilization.

6. The fermented food according to claim 1 , wherein the Streptococcus thermophilus carrying the prtS gene is Streptococcus thermophilus specified by accession number NITE BP-02875.

Assignees

• Meiji Co Ltd

Inventors

• Tsuchihashi Hanae
• Yamamoto Eri
• Kawai Yoshitaka
• Saito Mizue
• Takeda Mariko
• Ichikawa Ayumi
• Ueno Atsuko

Classifications

• C07K14/335

  from Lactobacillus (G) · CPC title

• C12N9/93

  Ligases (6) · CPC title

• C12N15/01

  Preparation of mutants without inserting foreign genetic material therein; Screening processes therefor · CPC title

• C12R2001/46

  Streptococcus {; Enterococcus; Lactococcus} · CPC title

• C12N1/205

  Bacterial isolates · CPC title