Agent For Improving Viability of Lactic Acid Bacteria

• US 20100323064A1
• Filed: 02/12/2008
• Published: 12/23/2010
• Est. Priority Date: 02/16/2007
• Status: Abandoned Application

• Current Assignee: Megmilk Snow Brand Company Limited
• Original Assignee: Snow Brand Milk Products Co. Ltd. (Megmilk Snow Brand Company Limited)
• Inventors: Watanabe, Masayuki, Seto, Yasuyuki, Miura, Mari, Yoshioka, Toshimitsu
• Application Number:
  US12/526,260
• Publication Number:
  US 20100323064A1
• Time in Patent Office: Days
• US Class Current: 426/61
• CPC Class Codes: A23C 9/1322 Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
• CPC Class Codes: A23L 2/44 by adding preservatives
• CPC Class Codes: A23L 3/358 Inorganic compounds
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2200/10 Preserving against microbes
• CPC Class Codes: A23V 2250/1612 Manganese
• CPC Class Codes: C12N 1/04 Preserving or maintaining viable microorganisms immobilised microorganisms C12N11/00

Abstract

An object of the present invention is to provide a novel agent for improving the viability of lactic acid bacteria, which has an excellent effect on the improvement of the viability of lactic acid bacteria in the product, has no adverse effect on the flavor of the product and requires less production cost. An agent for improving the viability of lactic acid bacteria characterized by using manganese as an effective ingredient. A manganese-containing material may be used as manganese. Manganese is preferably formulated at 5 μg/100 g or more in the final product.

Claims

1. An agent for improving the viability of lactic acid bacteria using manganese as an effective ingredient.

2. An agent for improving the viability of lactic acid bacteria using a manganese-containing material as an effective ingredient.

3. A fermented milk, a dairy products lactic acid bacteria drink or a lactic acid bacteria drink, wherein manganese is formulated at 5 μ

g/100 g or more in the final product.