| 摘要 |
PURPOSE:To preserve fermented milk or lactic acid bacterial beverage without causing deterioration in flavor, etc., due to an increase in acid taste during refrigeration, by fermenting a low temperature-sensitive microorganism, belonging to the genus Lactobacillus and slightly producing lactic acid at low temperatures. CONSTITUTION:A low temperature-sensitive microorganism belonging to Lactobacillus bulgaricus variant strain giving <=0.1% increase in lactic acid when microbial cells are inoculated into a cow's culture medium, cultivated at 43 deg.C until the amount of lactic acid becomes 0.23-0.28%, cooled and kept at 10 deg.C for 7 days, e.g. Lactobacillus bulgaricus OLL1074 (FERM-P No.1041) obtained from Lactobacillus bulgaricus ATCC11842 as a parent strain or a mixed microorganism of the above-mentioned microorganism with another lactic acid bacterium, e.g. Streptococcus thermophilus, is used as a starter, inoculated into a milky raw material and fermented. |
