Kabushiki Kaisha Yakult Honsha

Akihisa Matsui

Takao Suzuki

Masahiko Ito

Ryoichi Akahoshi

Ryotaro Hoshi

Satoshi Miida

Yasuhiro Moteki

Masaki Yoshikawa

Susumu Mizusawa

Masatoshi Nakano

Nobuhiro Ogasawara

Yukiko Kobayashi

Tatsuyuki Kudo

Kisaku Shimura

Haruyuki Kimizuka

Keiko Kasaha

Hiroe Utsumi

Yuzuru Makino

Satoru Shirota

Mayumi Ishii

Provided is a novel technique for reducing damage and death of microbial cells through a method for producing highly viable dried microbial cells, the method being characterized by subjecting dried microbial cells to an alternating temperature treatment.

Method for producing highly viable dried microbial cells

An object is to provide a method for producing dried microbial cells with a high viable cell survival rate after long-term storage at a high temperature. A method for producing dried microbial cells that achieves the above-mentioned object is characterized in that microbial cells are suspended in a dispersion medium containing a protective agent, an antioxidant, and a chelating agent, followed by drying.

Method for producing dried microbial cells

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.

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

An object of the present invention is to provide a technique for improving a taste derived fromS. Lee (Rosaceae) while maintaining the effect of extracts ofS. Lee (Rosaceae) to enhance the proliferative capability or viability in culturing of lactic acid bacteria. Provided is a lactic acid bacteria culture product which is obtained by culturing a lactic acid bacterium in a culture medium, wherein the culture medium contains an essence ofS. Lee (Rosaceae), wherein the essence ofS. Lee (Rosaceae) is a concentrate obtained through an electrodialysis of a mixture obtained by adding an inorganic salt to an extract ofS. Lee (Rosaceae).

Lactobacillus culture and method for producing same

The purpose of the present invention is to provide a technique whereby the flavor of products such as fermented milk that use thebacteria can be improved while maintaining the effect of theS. Lee for improving the viability of thebacteria. Provided is a fermented food that includes: aS. Lee essence obtained as a concentrate through electrodialyzing aS. Lee extract added with an inorganic salt; and bacteria of the genus. Also provided is a method for producing such fermented foods.

Fermented food and method for producing same

An acid milk beverage that without the use of conventionally employed various thickening stabilizers, excels in product quality stability, and that realizes good flavor and calorie suppression, being of light type; and a process for producing the same. There is provided an acid milk beverage characterized in that there are contained polydextrose and at least one glucide selected from the group (a) consisting of glucose, fructose, sugar, trehalose, maltose, erythritol, sorbitol, xylitol, maltitol, lactitol, palatinose and galactooligosaccharide, and that the sum of these soluble solid contents is in the range of 12.0 to 17.0 mass %, containing substantially none of thickening stabilizers. Further, there is provided a process for producing the acid milk beverage.

Acid milk beverage and process for producing the same

Growing community of inventors

Tokyo, Japan

Akihisa Matsui