Morinaga Milk Industry Co., Ltd.

Jin-zhong Xiao

Kazuyoshi Sotoyama

Sachiko Takahashi

Tomoko Yaeshima

Akinori Hiramatsu

Shizuki Kondo

Noritoshi Takahashi

17It is intended to providehaving the following bacteriological properties and microbial powders, foods and beverages containing this(1) having such fermentation ability as to make a milk base medium to pH 4.6 or below; (2) showing a survival rate of 50% or more in the case of, after attaining pH 4.4 to 4.6 in a milk base medium, quenching and storing at 10&#xb0; C. for two weeks; and (3) having such gastric juice tolerance as to yield a survival rate of 10% or more in the case of storing in artificial gastric juice (pH 3.0) at 37&#xb0; C. for two hours.

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Kanagawa-ken, Japan

Jin-zhong Xiao