Kabushiki Kaisha Yakult Honsha

Asahi Kasei Kabushiki Kaisha

Junki Saito

Kazufumi Kato

Rumina Obi

Ryotaro Hoshi

Tomoya Tanaka

Chie Okamura

Shinya Yamamuro

Yasushi Isono

An object of the present invention is to provide a fermented milk food, in which the viability of lactic acid bacteria during storage is high, the increase in acidity is suppressed, the viable cell count is less reduced, and the flavor is less deteriorated. A method for producing a fermented milk food by which the object was achieved is characterized by inoculating and culturing lactic acid bacteria in a culture medium containing a milk as a main component and supplemented with glucose in such an amount that glucose is substantially entirely assimilated at the time of completion of culturing and fructose in an amount twice or more the amount of glucose in a mass ratio.

Method for producing fermented milk food

Growing community of inventors

Tokyo, Japan

Junki Saito