PURPOSE: To provide a food or drink capable of maintaining the number of Bifidobacterium cells contained in the food, etc. at the initial level until the food, etc. is taken by the consumer, by adding yeasts to the food or drink containing Bifidobacterium cells.
CONSTITUTION: Yeast is added to a food or drink containing Bifidobacterium cells. The yeast cultured separately, and separated from the cultured liquid is used as a solution in sterilized water. It is added to the food, etc. at an arbitrary stage of the preparation, and the amount is preferably ≥103 cells per 1ml of the product. Although the mechanism of the action of the yeast in the Bifidobacterium-containing food, etc. is not yet clear, the survivability of Bifidobacterium can be improved remarkably by the addition of yeast.
IWATA MASAYUKI
MIZOBUCHI NAOHIRO
MUTAI MASAHIKO
| JPS50142757A | 1975-11-17 | |||
| JP46028136A |