| 摘要 |
Ingestion of nucleic acid in live state has been enabled by processing live yeast after its freezing to thereby make most of the effects of the nucleic acid and maintain the freshness of the cells. A live yeast is frozen to form a mass of the live yeast, and the mass of the live yeast is cut into particles having a predetermined particle size, and the particles are thawed. The thawed live yeast is then mixed with a diluted aqueous solution of a pineapple enzyme. The aqueous solution of the pineapple enzyme is produced by cutting pineapple into pieces, suspending the pineapple pieces in water to produce a pineapple juice, adding citric acid and yeast to the pineapple juice, heating the mixture, collecting supernatant of the pineapple juice, and diluting the supernatant with water. |
