Title:
METHOD FOR PROLONGING VIABILITY OF BIFIDOBACTERIUM
Document Type and Number:
Japanese Patent JP2843963
Kind Code:
B2
Abstract:
PURPOSE: To obtain foods and beverages capable of efficiently prolonging the viability of Bifidobacterium by a conventional container having slightly high oxygen permeability and made of PS, being low cost and excellent in taste, by including Lactobacillus casei and malic acid (salt) in foods and beverages.
CONSTITUTION: Lactobacillus casei (bacterial number of Lactobacillus casei is preferably ≥1×107CPU/ml) and a malic acid (salt) such as DL malic acid (salt) are contained in foods and beverages to prolong the viability of Bifidobacterium. Furthermore, the amount of malic acid (salt) added is preferably in the range of 0.0003-0.04mol based on 1l of fermented milk products.
Inventors:
YOSHINO YASUSHI
MORI KYOSHI
KATO IKUO
OGAWA KOJI
YAMAGUCHI KATSUNOBU
MORI KYOSHI
KATO IKUO
OGAWA KOJI
YAMAGUCHI KATSUNOBU
Application Number:
JP33331493A
Publication Date:
January 06, 1999
Filing Date:
December 27, 1993
Export Citation:
Assignee:
YUKIJIRUSHI ROORII KK
International Classes:
A23C9/123; A23C9/13; (IPC1-7): A23C9/123; A23C9/13
Domestic Patent References:
| JP58111638A | ||||
| JP60164432A | ||||
| JP63309138A | ||||
| JP2308754A | ||||
| JP5227946A | ||||
| JP63209542A |
Attorney, Agent or Firm:
Kentaro Iida (1 person outside)
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