摘要 |
An object of the invention is to provide a lactic acid bacteria fermentation product, which has been obtained by culturing lactic acid bacteria on a medium containing an extract of at least one food material selected from the group consisting of rice bran, persimmon leaves, perilla, Houttuynia cordata Thunb , Eucommia ulmoides Oliv. , turmeric, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae). By adding and mixing the extract used for the preparation of the fermentation product to a medium, it is possible to increase simply the viable cell count of lactic acid bacteria, without affecting the flavor of the product. It ispossible, by using the extract, to obtain a lactic acid bacteria fermentation product which contains many viable lactic acid bacteria with their activities highly maintained, and further to provide beverages or foods using the product. |
申请人 |
KABUSHIKI KAISHA YAKULT HONSHA |
发明人 |
YOSHIKAWA, MASAKI;KIMIZUKA, HARUYUKI;AKAHOSHI, RYOICHI;MATSUI, AKIHISA;MIZUSAWA, SUSUMU;KUDO, TATSUYUKI;SUZUKI, TAKAO;ISHII, MAYUMI;OGASAWARA, NOBUHIRO |