Morinaga Milk Industry Co., Ltd.

Noritoshi Takahashi

Kanetada Shimizu

Kazuyoshi Sotoyama

Sachiko Takahashi

Tomoko Yaeshima

Noriyuki Iwabuchi

Akinori Hiramatsu

Shizuki Kondo

Jin-zhong Xiao

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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Growing community of inventors

Kanagawa-ken, Japan

Noritoshi Takahashi