Meiji Co., Ltd.

Meiji Dairies Corporation

Meiji Dairires Corporation

Kakuhei Isawa

Keisuke Furuichi

Yoshio Sato

Seiya Makino

Mizue Saito

Shuji Ikegami

Nobuo Yoda

Naoki Taketomo

Kenichi Hojo

Tomonori Kamiyama

Tadao Saito

Katsunori Kimura

Hideaki Uchida

Yasushi Kawai

Yasushi Kubota

Tadashi Nakatsubo

Tomomi Abe

Yoshitaka Kawai

Satoshi Hayashi

Masayuki Kamijo

Yoshiro Sato

Kenichi Hojyo

A method for producing liquid fermented milk according to the present invention includes: preparing a fermented milk base that contains milk protein containing whey protein; adding a lactic acid bacteria starter to the fermented milk base and then inducing fermentation to produce fermented milk curds; breaking the fermented milk curds to produce fermented milk having an average particle diameter of 1 μm or more and 20 μm or less; and holding the fermented milk in a container to thicken the fermented milk, thereby producing liquid fermented milk, the liquid fermented milk containing the milk protein in an amount of 2.5% or more, the milk protein containing the whey protein in an amount of 25% or more, the liquid fermented milk having a viscosity at 10° C. of 100 mPa·s or more and 700 mPa·s or less.

Method for producing liquid fermented milk

A method for culturing lactic acid bacteria includes (a) adding a proteolytic enzyme to an aqueous whey solution containing whey and water to thereby prepare a culture solution containing whey degraded by the proteolytic enzyme; (b) inoculating the culture solution withwhich is a bacteriocin-producing lactic acid bacteria; and (c) maintaining the culture solution inoculated with the bacteriocin-producing lactic acid bacteria at a pH of not lower than 5.2 and not higher than 5.8 to provide cultured lactic acid bacteria. After the completion of culturing, the culture solution is centrifuged to separate a concentrated cell suspension containing the lactic acid bacterium in a concentrated form. The concentrated cell suspension has extremely high antibacterial activity, several tens of thousands AU, and is usable as a food preservative. Yogurt is produced by fermenting a yogurt mix to which 0.01% to 0.1% by weight of the concentrated cell suspension is added.

Method for culturing lactic acid bacterium and method for producing fermented milk

screening methods were carried out using surface plasmon resonance spectrums and human intestinal mucin and blood group antigens as probes. A trial to set selection criteria in the above-mentioned methods of screening for lactobacilli was made to adapt the methods to mass screening, and it was discovered that lactobacilli compatible with ABO blood groups can be screened by setting 100 RU as a criterion for judging bacterial binding under certain conditions. Using 238strains, the above-mentioned screening methods and tests to judge their compatibility for the use of yogurt production were carried out, to at long last specifically discoverstrains compatible with blood groups A, B, and O.

Method for screening human ABO blood group-binding lactobacilli

A method for stabilizing 1,4-dihydroxy-2-naphthoic acid, which comprises reducing an oxygen dissolved in a solution containing 1,4-dihydroxy-2-naphthoic acid, and food or drink containing 1,4-dihydroxy-2-naphthoic acid.

Method of stabilizing 1,4-dihydroxy-2-naphthoic acid

A composition containing 1,4-dihydroxy-2-naphthoic acid at a high concentration is obtained by intracellularly and extracellularly producing 1,4-dihydroxy-2-naphthoic acid using a bacterium belonging to the genusand collecting it. This composition is efficacious in improving intestinal flora, alleviating abdominal ailments in association with the intake of milk, and preventing metabolic bone diseases.

Process for producing 1,4-dihydroxy-2-naphthoic acid

Human ABO blood group-binding lactobacilli

Growing community of inventors

Tokyo, Japan

Kakuhei Isawa