The Calpis Food Industry Co., Ltd.

Yoshiko Masujima

Naoyuki Yamamoto

Toshiaki Takano

Lactic acid bacteria of the genus Lactobacillus having the following specific properties: (1) an increased amount of acidity of lactic acid when storing a product cultured by the bacteria at 10.degree. C. for two weeks being 0.5% or less; (2) an activity of cell membrane bound adenosine triphosphatase-being 5 .mu.mol.Pi/min/mg protein or less; and (3) the bacteria having neomycin resistance. Furthermore, a fermented milk product containing the lactic acid bacteria is disclosed.

Fermented milk product

Lactic acid bacteria of the genus Lactobacillus having the following specific properties: (1) an increased amount of acidity of lactic acid when storing a product cultured by the bacteria at 10.degree. C. for two weeks being 0.5% or less; (2) an activity of cell membrane bound adenosine triphosphatase being 5 .mu.mol.multidot.Pi/min/mg protein or less; and (3) the bacteria having neomycin resistance.

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Kashiwa, Japan

Yoshiko Masujima