LACTIC ACID BACTERIA FERMENTED SUBSTANCE AND FERMENTED MILK FOOD PRODUCT CONTAINING THE SAME

An object of the invention is to provide a lactic acid bacteria fermentation product, which has been obtained by culturing lactic acid bacteria on a medium containing an extract of at least one food material selected from the group consisting of rice bran, persimmon leaves, perilla, Houttuynia corda...

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Bibliographische Detailangaben
Hauptverfasser:	AKAHOSHI, Ryoishi, OGASAWARA, Nobuhiro, SUZUKI, Takao, MIZUSAWA, Susumu, MATSUI, Akihisa, ISHII, Mayumi, KUDO, Tatsuyuki, YOSHIKAWA, Masaki, KIMIZUKA, Haruyuki
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	An object of the invention is to provide a lactic acid bacteria fermentation product, which has been obtained by culturing lactic acid bacteria on a medium containing an extract of at least one food material selected from the group consisting of rice bran, persimmon leaves, perilla, Houttuynia cordata Thunb , Eucommia ulmoides Oliv. , turmeric, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae). By adding and mixing the extract used for the preparation of the fermentation product to a medium, it is possible to increase simply the viable cell count of lactic acid bacteria, without affecting the flavor of the product. It ispossible, by using the extract, to obtain a lactic acid bacteria fermentation product which contains many viable lactic acid bacteria with their activities highly maintained, and further to provide beverages or foods using the product.