Lactic acid bacteria and fermented milk product.

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 mol.Pi/min/mg protein or less; and (3) the bacteria having neomycin resistance.