LACTIC ACID BACTERIUM STARTER, CONTAINING PEROXIDASE, FERMENTED MILK PRODUCT, AND PRODUCTION THEREOF.

摘要

A process for producing a fermented milk product, wherein use is made of a starter comprising a lactic acid bacterium culture containing a peroxidase so as to disperse the peroxidase homogeneously in the product. It is thus possible to kill Escherichia coli and other saprophytic bacteria by the action of the peroxidase in the intestine, to enhance the effect of the product in controlling the intestinal function, to inhibit an excessive increase in the sourness of the product during the distribution and storage thereof, and to maintain a suitable sourness of the product throughout the period where it is palatable.