Morinaga Milk Industry Co., Ltd.

Sony Corporation

Chiyoda Corporation

Confocal Science Inc.

Sachiko Takahashi

Kanetada Shimizu

Akira Tange

Tomomasa Watanabe

Nobuyuki Uchiyama

Fumiko Shiga

Soichi Fukasawa

Ayako Horigome

Naoko Ishiduka

Takuma Sakurai

Yue Ouyang

Nanami Hashikura

Hiroaki Tanaka

Kazuyoshi Sotoyama

Shogo Kawata

Tomoko Yaeshima

Noriyuki Iwabuchi

Akinori Hiramatsu

Shizuki Kondo

Koji Inaka

Kazuya Murakami

Yuta Hirano

Tatsuya Itou

Naoki Susaki

Jin-zhong Xiao

Noritoshi Takahashi

Naoki Tanigawa

Novelbacteria having an opioid peptide decomposition action and a noncollagenous glycoprotein decomposition action are provided. The present invention relates to one or more kinds ofbacteria selected from the group consisting ofMCC1092 (NITE BP-02429),MCC1319 (NITE BP-02431),MCC1868 (NITE BP-02432),MCC1870 (NITE BP-02433), andsubsp.MCC1110 (NITE BP-02430), as well as a composition for decomposing an opioid peptide and composition for decomposing a noncollagenous glycoprotein containing thebacteria as an active ingredient.

Bifidobacterium genus bacterium

Provided is a method that makes it possible to promote proliferation of probiotics having a low ability to assimilate human milk oligosaccharides (HMOs), in the presence of HMOs. A nutritional composition is described that includes bacteria belonging to, one or more types of probiotics having a low ability to assimilate human milk oligosaccharides, and human milk oligosaccharides. The nutritional composition as described herein may be suitably used for foods/drinks, medicines, quasi-drugs, feeds, and the like.

Nutritional composition, food/drink composition using nutritional composition, and modified milk powder using nutritional composition

genus bacterium

A nail production system according to an embodiment of the disclosure includes a first correction section and a first conversion section. The first correction section corrects shape data of an existing nail tip or an existing nail sticker on the basis of measurement data of a nail, to thereby generate shape data of an original nail tip or an original nail sticker. The first conversion section converts the shape data of the original nail tip or the original nail sticker that is generated by the first correction section into print data.

Nail production system and nail production method

Provided are: an economically superior protein crystallization method capable of efficiently finding conditions for crystallization by using a small amount of protein; and a crystallization device used for the method. According to the present invention, a transparent sealed containeris filled with a solution of protein, a part of the transparent sealed containerbeing formed of a semipermeable membranewith a molecular weight cut-off that inhibits passage of the protein while allowing passage of a precipitant, and then, a precipitant solution with changed concentration and/or pH of the precipitant is continuously supplied to the semipermeable membrane, to crystallize the protein with the precipitant that infiltrates from the semipermeable membraneinto the sealed container

Protein crystallization method and crystallization device

An electronic apparatus according to an embodiment of the technology includes an obtaining section, a determining section, and an instructing section. The obtaining section obtains a first design image or corresponding data corresponding to the first design image. The determining section determines one or a plurality of second design images different from the first design image on the basis of the first design image or the corresponding data obtained by the obtaining section. The instructing section instructs printing of one or both of the one second design image determined by the determining section and a plurality of the second design images determined by the determining section.

Electronic apparatus, information processor, printing system, and printing method

An acidic lactic acid bacteria beverage having a favorable flavor and an improved survival rate for bifidobacteria. The acidic lactic acid bacteria beverage of the present invention includes bifidobacteria and inulin, wherein the inulin is not fermented by the bifidobacteria. The inulin content is preferably within a range from 1 to 10% by mass, and the pH of the acidic lactic acid bacteria beverage is preferably within a range from 4.1 to 4.8.

Method of producing acidic lactic acid bacteria beverage

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.

[object Object]

Growing community of inventors

Tokyo, Japan

Sachiko Takahashi