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英文抄録
Isolation and characterization of soymilk fermenting lactic acid bacteria
Takayuki Ito1, Shogo Nishio2, Maho Hirabayashi2, Seiji Miyatani3,4, Hisashi Ashida1,2
Two soymilk fermentable lactic acid bacteria, strains Sakura2 and Sakura9, were isolated from cherry
blossoms “Yaezakura”. From the 16S ribosomal RNA gene sequencing, it was estimated that the Sakura2
strain was Streptococcus salivarius and the Sakura9 strain was Enterococcus faecium. In both strains,
soymilk could be coagulated in 3.42 ± 0.17 and 4.33 ± 0.25 hours (mean ± SD), respectively, under the
conditions examined. Several strains of the genera Lactobacillus, Leuconostoc and Streptococcus used for
comparison required twice or more fermentation time under the same conditions. In the interferon-γ
production promoting test using mouse spleen cells, the heat-killed cells of both strains showed stronger
promoting activity than the heat-killed cells of the probiotic lactic acid bacterial strains used in
commercial yogurt. Since these strains promoted the production of interferon-γ, which is a Th1 cytokine,
it is expected that fermented soymilk foods prepared using these bacteria exert cell-mediated immunity
activation and antiallergic activity when taken orally.
Key words: cytokine, interferon-γ, lactic acid fermentation, probiotics, soymilk,
Received 24 December 2020, Accepted 22 February 2021.
1. Major in Biotechnological Science, Graduate School of Biology-Oriented Science and Technology, Kindai University,
930 Nishimitani, Kinokawa, Wakayama 649-6493, Japan
2. Department of Science and Technology on Food Safety, Faculty of Biology-Oriented Science and Technology, Kindai
University, 930 Nishimitani, Kinokawa, Wakayama 649-6493, Japan
3. Kitaoka-Honten, Co., Ltd., 61 Kamiichi, Yoshino-cho, Nara 639-3111, Japan
4. Miyatani Natural Science Institute, 2-17-35-601, Shirako, Wako, Saitama 351-0101, Japan
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