To obtain a functional food/drink having serum lipid-improving effect with low protein levels by mixing together respective cultured products prepared by separately culturing whey protein-contg. media with lactic acid bacteria belonging to the genus enteroviable Lactobacillus and another kind of lactic acid bacteria belonging to the genus Streptococcus.
This functional food/drink is obtained by mixing a cultured product prepared by culturing a whey protein-contg. medium with lactic acid bacteria belonging to the genus enteroviable Lactobacillus [e.g. Lactobacillus casei TMC 0409 strain (FERM P-17047)] with a 2nd cultured product prepared by culturing a whey protein-contg. medium with another kind of lactic acid bacteria belonging to Streptococcus thermophilus [e.g. Streptococcus thermophilus TMC 1543 strain (FERM P-17046)]. The whey protein accounts for >21 wt.% of the whole lactoprotein in this food/drink.
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