Lactobacillus helveticus mutants having low increase in acidity of lactic acid during storage

摘要

Lactic acid bacteria of the genus Lactobacillus having the following specific properties: (1) an increased amount of acidity of lactic acid when storing a product cultured by the bacteria at 10 DEG C. for two weeks being 0.5% or less; (2) an activity of cell membrane bound adenosine triphosphatase being 5 mu molxPi/min/mg protein or less; and (3) the bacteria having neomycin resistance.