CONTROL OF CULTURE OF BIFIDUS BACTERIA

摘要

PROBLEM TO BE SOLVED: To provide a method for controlling the culture of Bifidus bacteria in a production of a fermented food by utilizing the Bifidus bacteria. SOLUTION: This method for controlling the culture of Bifidus bacteria comprises measuring the acidity and concentration of lactic acid, calculating the acetic acid concentration from the observed results and controlling the culture of the Bifidus bacteria. Since it becomes possible to measure the acetic acid concentration and the number of bacteria number an on-line at a real time in the production of a fermented food utilizing lactobacilli and Bifidus bacteria such as a fermented milk, it is possible to rapidly and simply carry out the control of culturing the Bifidus bacteria during the production of the product and to easily control the flavor and physical properties of the product.