Lactobacillus strain and food having antifungal activity
AssigneesWakamoto Pharmaceutical Co., Ltd., Mitsui & Co., Ltd.
InventorsNaomi Kokubo, Miyuki Ozawa, Seigo Nakaya, Azusa Kato, Shinichiro Ichinose, Shiro Sasaki
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Abstract
An object of the present invention is to provide a novel strain that is capable of effectively inhibiting the growth of microorganisms such as fungi and Staphylococcus aureus, is safe, and does not influence the flavor and taste of foods. The present invention relates to a strain of Lactobacillus sanfranciscensis WB1006 (FERM ABP-11246), and also relates to a food produced with the use of the strain.
Claims20
A strain of Lactobacillus sanfranciscensis FERM ABP-11246.
A strain, having the following bacteriological characteristics:
- (1) gram positive;
- (2) rod shaped;
- (3) nonmotile;
- (4) nonsporing;
- (5) facultative anaerobe;
- (6) catalase negative;
- (7) a growth temperature range of from 10° C. to 28° C.;
- (8) a growth pH range of from 5.5 to 9.0;
- and
- (9) utilizing maltose to produce D(+)- and L(+)-lactic acids, ethanol, and carbon dioxide.
A method for producing a starter which produces a growth inhibitory effect against fungi and Staphylococcus aureus, the method comprising:
- fermenting a mixture comprising a lactic acid bacterium, flour and water,
- wherein the lactic acid bacterium mainly ferments a sugar other than glucose and slightly utilizes another sugar.
Dependencies are inferred from the claim text.