US 11,889,846 B2
Method for producing fermented food, fermented food, and lactic acid bacteria-containing composition
Hanae Tsuchihashi, Hachioji (JP); Eri Yamamoto, Hachioji (JP); Yoshitaka Kawai, Hachioji (JP); Mizue Saito, Hachioji (JP); Mariko Takeda, Hachioji (JP); Ayumi Ichikawa, Hachioji (JP); and Atsuko Ueno, Hachioji (JP)
Assigned to MEIJI CO., LTD., Tokyo (JP)
Filed by MEIJI CO., LTD., Tokyo (JP)
Filed on Nov. 8, 2021, as Appl. No. 17/521,236.
Application 17/521,236 is a division of application No. 16/797,108, filed on Feb. 21, 2020, granted, now 11,197,484.
Claims priority of application No. 2019-030817 (JP), filed on Feb. 22, 2019.
Prior Publication US 2022/0087274 A1, Mar. 24, 2022
Int. Cl. C12N 1/38 (2006.01); A23C 9/123 (2006.01); C12N 15/01 (2006.01); C12N 1/20 (2006.01); C12R 1/225 (2006.01)
CPC A23C 9/1234 (2013.01) [C12N 15/01 (2013.01); C12N 1/205 (2021.05); C12R 2001/225 (2021.05)] 6 Claims
OG exemplary drawing
 
1. A combined product comprising:
a Lactobacillus delbrueckii and a Streptococcus thermophilus carrying a prtS gene, wherein the Lactobacillus delbrueckii is Lactobacillus delbrueckii classified into any one of clusters I, II, III, and V by multilocus sequence analysis (MLSA) classification based on seven housekeeping genes consisting of fusA gene, gyrB gene, hsp60 gene, ileS gene, pyrG gene, recA gene, and recG gene.