| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject food sweetened efficiently with smaller amounts of aspartame, with low depression in its sweetness over time and change in flavor even when the aspartame is used as sweetener, by using a specific kind of lactic acid bacteria. SOLUTION: This food is obtained by using aspartame as at least part of the sweeteners to be used and also, lactic acrid bacteria for fermentation, selected from Streptococcus diacetylactis, (IAM 1150), Streptococcus lactis (IAM 1198), Streptococcus diacetylactis, Streptococcus thermophilus (IAM 1047), Pediococcus cerevisiae (IAM 1233), and Leuconostoc cremoris (ATCC 19254) but not Lactobacillus bulgaricus and Lactobacillus helvetictus. When the objective food is fermented milk and the aspartame is to be added to raw milk prior to beginning fermentation, it is preferable that the aspartame be added simultaneously with the addition of a starter or following starter addition. |
