КОЛАРОУ Ладислас Н. А. (SK),ЯНКОВИЧ Ивана (CH),ШПРЕНГЕР Норберт (CH),ШМИТТ Ерун Антониус Йоханнес (CH),ДЕБЕШ Такоуа (CH)
申请号：
RU2011123651/13
公开号：
RU2011123651A
申请日:
2009.11.09
申请国别(地区):
RU
年份:
2012
代理人:
摘要：
1. The use of natural food-grade bacteria producing sialic acid, or at least one of their fractions containing sialic acid, for the enrichment of a food product with sialic acid. The use according to claim 1, wherein the natural food grade bacteria producing sialic acid are viable so that they produce sialic acid in the body after consuming a food product. The use according to claim 1, in which the bacteria or at least one fraction thereof is used in an amount sufficient to obtain in the food product an increase in the content of sialic acid by 0.05-2 wt.% Of dry weight； preferably 0.4-1.5 wt.% of dry weight； more preferably 0.6-1 wt.% of the dry weight. 4. The use according to claims 1-3, wherein the bacteria are selected from the group of lactobacilli, in particular lactobacilli producing N-acetylneuraminate lyase and / or N-acetylneuraminate-aldolase, even more preferably Lactobacillus sakei, Lactobacillus plantarum and / or Lactobacillus salar. 5. The use according to claim 4, in which the bacteria are selected from the group consisting of Lactobacillus sakei NCC 121, Lactobacillus sakei NCC 2935, Lactobacillus sakei NCC 2934, Lactobacillus sakei NCC 166, Lactobacillus sakei NCC 170, Lactobacillus sakei NCC 1393 Lactobacillus sakei NCC 1511, Lactobacillus sakei NCC 2937, Lactobacillus plantarum NCC 2936, Lactobacillus plantarum NCC 252 or mixtures thereof. 6. The use according to claim 3, in which the bacterial fraction is obtained using a method comprising the following steps: growing cells in a nutrient medium, collecting cells, hydrolyzing the cells under acidic conditions and collecting the supernatant containing sialic acid. The use according to claim 1, in which sialic acid has the following formula: where R1 = H, acetyl, lactyl, methyl, sulfate, phosphate, anhydro, sialic acid, fucose, gluco1. Применение природных бактерий пищевого качества, продуцирующих сиаловую кислоту, или по меньшей мере одной их фракции, содержащей сиаловую кислоту, для обогащения п
