| 摘要 |
PROBLEM TO BE SOLVED: To obtain a fermented food which does not inhibit bacteria used for the fermentation, even when containing a conjugated fatty acid. SOLUTION: This fermented food containing the conjugated fatty acid is characterized by containing the conjugated fatty acid having a conjugated double bond in a fermented food fermented with one or more kinds of lactobacillus or bifidobacterium bacteria selected from the following group A. [The group A]: Lactobacillus casei, Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus helveticus, Lactobatillusu rhamnosus, Lactobacillus reuteri, Lactobacillus johnsonii, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Bifidobacterium breve. |
