Kabushiki Kaisha Yakult Honsha

Tatsuyuki Kudo

Ryoichi Akahoshi

Masaki Yoshikawa

Takao Suzuki

Yoshiharu Kuma

Susumu Mizusawa

Nobuhiro Ogasawara

Shinji Hashimoto

Haruyuki Kimizuka

Kojiro Kawami

Miku Shibata

Akihisa Matsui

Ryotaro Hoshi

Mayumi Ishii

An object of the invention is to provide a lactic acid bacteria fermentation product, which has been obtained by culturing lactic acid bacteria on a medium containing an extract of at least one food material selected from the group consisting of rice bran, persimmon leaves, perilla,Thunb,Oliv., turmeric, clove, cinnamon andS. Lee (Rosaceae). By adding and mixing the extract used for the preparation of the fermentation product to a medium, it is possible to increase simply the viable cell count of lactic acid bacteria, without affecting the flavor of the product. It is possible, by using the extract, to obtain a lactic acid bacteria fermentation product which contains many viable lactic acid bacteria with their activities highly maintained, and further to provide beverages or foods using the product.

Lactic acid bacteria fermented substance and fermented milk food product containing the same

Provided is a fermented food containing an extract of at least one plant material selected from the group consisting of turmeric,Thunb.,Oliv., rice bran, persimmon leaves,, clove, cinnamon andS. Lee (Rosaceae) and bacteria of the genus. The fermented food contains an excellent and novel material with which the viability of the bacteria of the genuscan be improved in storage of the product, and even when used in products such as beverages or foods, does not deteriorate the flavor of the product, thereby the bacteria of the genuscan be contained at high concentration which provides various physiological effects.

Fermented food containing Bifidobacterium bacteria and method for producing the same

The invention provides a method for producing a guava leaf extract powder, including extracting guava leaves with hot water at 90 to 98&#xb0; C.; concentrating the obtained extract to a Brix level of 20 to 30; and lyophilizing the concentrated extract, and a guava leaf extract powder produced through the method which exhibits limited deterioration in quality after storage in solution for a long period of time.

Guava leaf extract powder and method for production thereof

Fermented milk drinks and foods containing fermented milk components obtained by fermentation with lactic acid bacteria together with a growth promoter for lactic acid bacteria selected from among ginger extract, tea extract, green onion extract, or oleic acid and derivatives thereof, and a process for producing the fermented milk drinks and foods involving the step of culturing lactic acid bacteria in a medium containing the growth promoter for lactic acid bacteria. These fermented milk drinks and foods can contain a large number of viable cells of lactic acid bacteria and sustain the activity (acid producing ability) of the bacteria at a high level.

Fermented milk drinks and foods and process for producing the same

Growing community of inventors

Minato-ku, Japan

Tatsuyuki Kudo