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The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Patent No.:

US 9708579 B1

PDFFull Text
Date of Patent:
Jul. 18, 2017

Filed:

May. 22, 2006

Lactic acid bacteria fermented substance and fermented milk food product containing the same

Applicants:

Nobuhiro Ogasawara, Minato-ku, JP;

Mayumi Ishii, Minato-ku, JP;

Masaki Yoshikawa, Minato-ku, JP;

Tatsuyuki Kudo, Minato-ku, JP;

Ryoichi Akahoshi, Minato-ku, JP;

Akihisa Matsui, Minato-ku, JP;

Susumu Mizusawa, Minato-ku, JP;

Haruyuki Kimizuka, Chuo-ku, JP;

Takao Suzuki, Chuo-ku, JP;

Inventors:

Nobuhiro Ogasawara, Minato-ku, JP;

Mayumi Ishii, Minato-ku, JP;

Masaki Yoshikawa, Minato-ku, JP;

Tatsuyuki Kudo, Minato-ku, JP;

Ryoichi Akahoshi, Minato-ku, JP;

Akihisa Matsui, Minato-ku, JP;

Susumu Mizusawa, Minato-ku, JP;

Haruyuki Kimizuka, Chuo-ku, JP;

Takao Suzuki, Chuo-ku, JP;

Assignee:

KABUSHIKI KAISHA YAKULT HONSHA, Tokyo, JP;

Attorney:

Oblon, McClelland, Maier & Neustadt, L.L.P.

Primary Examiner:

Hamid R Badr

Int. Cl.
CPC ...
A23C 9/12 (2006.01); C12N 1/20 (2006.01); A23L 7/10 (2016.01); A23L 33/105 (2016.01); A23L 33/135 (2016.01);
U.S. Cl.
CPC ...
C12N 1/20 (2013.01); A23L 7/115 (2016.08); A23L 33/105 (2016.08); A23L 33/135 (2016.08); A23Y 2220/00 (2013.01);
Abstract

An object of the invention is to provide a lactic acid bacteria fermentation product, which has been obtained by culturing lactic acid bacteria on a medium containing an extract of at least one food material selected from the group consisting of rice bran, persimmon leaves, perilla,Thunb,Oliv., turmeric, clove, cinnamon andS. Lee (Rosaceae). By adding and mixing the extract used for the preparation of the fermentation product to a medium, it is possible to increase simply the viable cell count of lactic acid bacteria, without affecting the flavor of the product. It is possible, by using the extract, to obtain a lactic acid bacteria fermentation product which contains many viable lactic acid bacteria with their activities highly maintained, and further to provide beverages or foods using the product.

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