Lactobacillus classified as Lactobacillus plantarum, and use thereof

Patent metadata

Field	Value
Publication number	US-9788557-B2
Application number	US-201113636072-A
Country	US
Kind code	B2
Filing date	Mar 15, 2011
Priority date	Mar 19, 2010
Publication date	Oct 17, 2017
Grant date	Oct 17, 2017

Abstract

Disclosed is a novel lactic acid bacterium belonging to Lactobacillus plantarum , which has an excellent fermentative ability affording high achievable cell counts even if various vegetable or fruit juices are used as fermentative substrates. The lactic acid bacterium belonging to Lactobacillus plantarum is characterized by the achievable viable cell counts being 10 8 CFU/ml or more in both cases when 100% juice of grape or of orange is used as fermentative substrate.

First claim

The invention claimed is:

1. A fermented fruit juice comprising a lactic acid bacterium belonging to Lactobacillus plantarum,
wherein achievable viable cell counts of the bacterium are 10 8 CFU/ml or more in both cases when a solution of the bacterium pre-incubated on Lactobacilli MRS Broth at 37° C. for 16 hours up to the stationary state is inoculated at 0.4% volume on 100% juice of grape or of orange as a fermentative substrate and incubated at 37° C. for 48 hours,
wherein the lactic acid bacterium is Lactobacillus plantarum YIT 0132 (FERM BP-11349) or Lactobacillus plantarum YIT 0148 (FERM BP-11350).

2. The fermented fruit juice of claim 1 , wherein the lactic acid bacterium has no plasmid.

3. The fermented fruit juice of claim 1 , wherein the Lactobacillus plantarum has a proliferative score value calculated by dividing respective achievable viable cell counts (CFU/ml) by 10 8 followed by addition is 25 or more, when a solution of the bacterium pre-incubated on Lactobacilli MRS Broth at 37° C. for 16 hours up to the stationary state is inoculated at 0.4% volume on 100% juice of grape, grape fruit, orange, pineapple or apple as fermentative substrate, respectively, and incubated at 37° C. for 48 hours.

4. A method of producing the fermented fruit juice of claim 1 comprising inoculating and fermenting a fruit juice with Lactobacillus plantarum YIT 0132 (FERM BP-11349) or Lactobacillus plantarum YIT 0148 (FERM BP-11350).

5. A food or drink product comprising a fermented juice obtained by fermenting fruit juice with at least one Lactobacillus plantarum selected from the group consisting of Lactobacillus plantarum YIT 0132 (FERM BP-11349) and Lactobacillus plantarum YIT 0148 (FERM BP-11350).

6. The food or drink product of claim 5 , which is a food product.

7. The food or drink product of claim 5 , which is a drink product.

8. The food or drink product of claim 5 , wherein the Lactobacillus plantarum is Lactobacillus plantarum YIT 0132 (FERM BP-11349).

9. The food or drink product of claim 5 , wherein the Lactobacillus plantarum is Lactobacillus plantarum YIT 0148 (FERM BP-11350).

10. The food or drink product of claim 5 , wherein the Lactobacillus plantarum has no plasmid.

11. A method of making the food or drink product of claim 5 , comprising inoculating and fermenting a food or drink with the Lactobacillus plantarum.

Assignees

• Iino Tohru
• Masuoka Norie
• Ishikawa Fumiyasu
• Yoshimura Koichi
• Hayashida Eiji
• Yakult Honsha Kk

Inventors

• Iino Tohru
• Masuoka Norie
• Ishikawa Fumiyasu
• Yoshimura Koichi
• Hayashida Eiji

Classifications

• A23L2/52

  Adding ingredients (adding preservatives A23B70/10) · CPC title

• A23L33/135

  Bacteria or derivatives thereof, e.g. probiotics · CPC title

• A23C9/1234 Primary

  characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp. · CPC title

• A23L2/02

  containing fruit or vegetable juices · CPC title

• A23L2/382

  fermented (fermented nut meats or seeds A23L25/40; fermented milk preparations A23C9/12; addition of bacteria for nutritional purposes A23L33/135) · CPC title