METHOD FOR IMPROVING GASTRIC ACID/BILE ACID-RESISTING PROPERTIES OF LACTICASEIBACILLUS PARACASEI
卷宗概要
发明人
Kosuke OANA; Kensuke SHIMIZU; Kenji OISHI
IPC 分类
CPC 分类
A method for improving gastric acid/bile acid-resisting property of Lacticaseibacillus paracasei includes co-culturing with a lactic acid bacterium wherein when a precultured bacterial solution of the lactic acid bacterium is inoculated at 0.01 mass % in a 10 mass % skim milk culture medium and static cultured in a thermostatic chamber at 37° C., the pH is 6.0-6.5 after culturing four hours, 5.0-6.0 after culturing eight hours, 4.5-5.5 after culturing 12 hours, and 4.0-4.5 after culturing 24 hours, and Lacticaseibacillus paracasei; or a method for improving gastric acid/bile acid-resisting property of Lacticaseibacillus paracasei includes inoculating a precultured bacterial solution of Lacticaseibacillus paracasei in a culture medium containing skim milk at 0.1-20 mass % and culturing while adjusting the pH such that the pH becomes 5.5-6.25 after culturing eight hours, 4.25-5.5 after culturing 16 hours, and 4.0-4.75 after culturing 24 hours.
原文（中文）
A method for improving gastric acid/bile acid-resisting property of Lacticaseibacillus paracasei includes co-culturing with a lactic acid bacterium wherein when a precultured bacterial solution of the lactic acid bacterium is inoculated at 0.01 mass % in a 10 mass % skim milk culture medium and static cultured in a thermostatic chamber at 37° C., the pH is 6.0-6.5 after culturing four hours, 5.0-6.0 after culturing eight hours, 4.5-5.5 after culturing 12 hours, and 4.0-4.5 after culturing 24 hours, and Lacticaseibacillus paracasei; or a method for improving gastric acid/bile acid-resisting property of Lacticaseibacillus paracasei includes inoculating a precultured bacterial solution of Lacticaseibacillus paracasei in a culture medium containing skim milk at 0.1-20 mass % and culturing while adjusting the pH such that the pH becomes 5.5-6.25 after culturing eight hours, 4.25-5.5 after culturing 16 hours, and 4.0-4.75 after culturing 24 hours.