| 摘要 |
A yogurt, which contains a lactic acid bacterium capable of producing a bacteriocin, can be produced without any delay in fermentation by: first, preparing a whey degradation medium containing a protease, yeast extract and so on; adding polyoxyethylene sorbitan monooleate or propylene glycol monooleate to the whey degradation medium; inoculating the whey degradation medium with the lactic acid bacterium capable of producing a bacteriocin; culturing the lactic acid bacterium while maintaining the whey degradation medium at pH 4-5; 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, which shows an extremely low antibacterial activity (several tens AU or less); and then adding the aforesaid concentrated cell suspension to a yogurt mix and then fermenting the same. |
