| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a milk product using Lactobacillus which is hard to be infected with phage of Lactococcus lactis subspecies and also improves storage survivability of Bifidobacterium bacteria. <P>SOLUTION: The method for producing Bifidobacterium bacillus-containing fermented food includes: inoculating culture medium containing Lactococcus raffinolactis and containing 1% (W/W) of glucose and 10% (W/W) of reduced skim milk with (5.0×10<SP POS="POST">6</SP>)-(2.0×10<SP POS="POST">8</SP>) CFU of the Lactococcus raffinolactis per ml of culture medium, and (1.0×10<SP POS="POST">7</SP>)-(3.0×10<SP POS="POST">9</SP>) CFU of the Bifidobacterium bacteria per ml of the culture medium respectively to culture them; rapidly cooling the culture medium at a point of time when the pH of the culture medium reaches 4.6-5.5; and fermenting milk raw material using the Lactococcus raffinolactis having properties of maintaining the survival ratio of the Bifidobacterium bacteria at ≥30% when stored at 10°C for two weeks, to produce the fermented food. <P>COPYRIGHT: (C)2012,JPO&INPIT |
