| 摘要 |
A fermented food characterized by containing one or more extracts from plant materials selected from the group consisting of turmeric, Houttuynia cordata, Eucommia ulmoides, rice bran, persimmon leaf, Perilla, clove, cinnamon and Rubus suavissimus and Bifidobacterium bacteria. The fermented food contains living Bifidobacterium bacteria which can be expected to have various physiological effects at a high concentration by incorporating therein an excellent novel material which can improve the preservability/survivability of the living Bifidobacterium bacteria and does not affect the flavor when it is used for such as a food or drink. |
