Lactobacillus classified as Lactobacillus plantarum, and use thereof
AssigneeKabushiki Kaisha Yakult Honsha
InventorsTohru Iino, Norie Masuoka, Fumiyasu Ishikawa, Koichi Yoshimura, Eiji Hayashida
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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 108 CFU/ml or more in both cases when 100% juice of grape or of orange is used as fermentative substrate.
Claims11
A fermented fruit juice comprising a lactic acid bacterium belonging to Lactobacillus plantarum,
- wherein achievable viable cell counts of the bacterium are 108 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).
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).
Dependencies are inferred from the claim text.