| 摘要 |
A concentrated cell suspension which is prepared by: adding a protease to an aqueous whey solution to thereby degrade protein in the aqueous whey solution; adding yeast extract or the like to the aqueous whey solution to give a whey degradation medium; inoculating the whey degradation medium with a lactic acid bacterium capable of producing a bacteriocin; culturing the lactic acid bacterium while maintaining the whey degradation medium at pH 5-6; and, after the completion of the culture, centrifuging the whey degradation medium (liquid culture medium) to separate a concentrated cell suspension containing the lactic acid bacterium cells in a concentrated form. This concentrated cell suspension, which shows an extremely high antibacterial activity (several tens of thousands AU), is usable as a food preservative. A yogurt which is produced by fermenting a yogurt mix which contains 0.01 to 0.1 wt% of the concentrated cell suspension. Thus, an increase in the acidity of the yogurt can be prevented. |
