Meiji Dairies Corporation

Meiji Co., Ltd.

Kenichi Hojo

Yoshio Sato

Keisuke Furuichi

Kakuhei Isawa

Seiya Makino

Mizue Saito

Shuji Ikegami

Nobuo Yoda

Naoki Taketomo

Tomonori Kamiyama

Nobuko Inoue

Seiji Nagaoka

Takuya Takabayashi

Haruka Urayama

To provide a bilayer-type fermented milk product that is able to maintain a sharp interface between a fermented milk layer and a foodstuff layer without adding a gelling agent, such as low-methoxyl pectin and gelatin, to the fermented milk layer. This fermented milk product has a foodstuff layer formed as an upper layer of a fermented milk layer, wherein: the foodstuff layer has added thereto a low-methoxyl pectin having an esterification degree of less than 50; the fermented milk layer is configured to have a viscosity of 3500 cp or more; and a value obtained by subtracting the Brix value of the fermented milk layer from the Brix value of the foodstuff layer is adjusted to 21 or less.

Bilayer-type fermented milk product and production method therefor

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

Growing community of inventors

Kanagawa, Japan

Kenichi Hojo