Decreased sugar concentration in vegetable and fruit juices by growth of functional lactic acid bacteria
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- Ishii Masaki
- Genome Pharmaceuticals Institute Co., Ltd.
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- Matsumoto Yasuhiko
- Teikyo University Institute of Medical Mycology
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- Nishida Satoshi
- Genome Pharmaceuticals Institute Co., Ltd.
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- Sekimizu Kazuhisa
- Genome Pharmaceuticals Institute Co., Ltd. Teikyo University Institute of Medical Mycology
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抄録
<p>Leuconostoc carnosum #7-2, L. gelidum #4-2, and L. mesenteroides 8/11-3, which were isolated from fermented plant foods, are lactic acid bacteria. We previously reported that these bacteria are functional lactic acid bacteria whose innate immunity-stimulating activities are high based on a silkworm muscle contraction assay. The concentrations of these three lactic acid bacteria increased to more than 1 × 106 colony forming units (cfu)/mL in various vegetable and fruit juices when the pH values were appropriately adjusted. As the bacteria grew in the vegetable and fruit juices, the pH decreased and the concentrations of total sugars and glucose also decreased. These findings suggest that these functional lactic acid bacteria can be used to produce vegetable and fruit juices with reduced sugar levels, which is expected to be beneficial for human health.</p>
収録刊行物
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- Drug Discoveries & Therapeutics
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Drug Discoveries & Therapeutics 11 (1), 30-34, 2017
特定非営利活動法人 バイオ＆ソーシャル・サイエンス推進国際研究交流会