Kabushiki Kaisha Yakult Honsha

Haruyuki Kimizuka

Takao Suzuki

Masaki Yoshikawa

Ryoichi Akahoshi

Nobuhiro Ogasawara

Susumu Mizusawa

Tatsuyuki Kudo

Akihisa Matsui

Ryotaro Hoshi

Mayumi Ishii

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

Provided is a fermented food containing an extract of at least one plant material selected from the group consisting of turmeric,Thunb.,Oliv., rice bran, persimmon leaves,, clove, cinnamon andS. Lee (Rosaceae) and bacteria of the genus. The fermented food contains an excellent and novel material with which the viability of the bacteria of the genuscan be improved in storage of the product, and even when used in products such as beverages or foods, does not deteriorate the flavor of the product, thereby the bacteria of the genuscan be contained at high concentration which provides various physiological effects.

Fermented food containing Bifidobacterium bacteria and method for producing the same

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Chuo-ku, Japan

Haruyuki Kimizuka