PREPARATION OF FERMENTED MILK CONTAINING BIFIDUS BACTERIUM

PURPOSE:To produce the titled fermented milk having a high survival rate of Bifidobacterium longum during its storage, by culturing a mixture of a specific lactic acid bacterium and the Bifidobacterium longum, etc. CONSTITUTION:The objective fermented milk is produced by culturing a mixture of a lac...

Full description

Saved in:
Bibliographic Details
Main Authors TAKANO TOSHIAKI, HAYAKAWA KUNIHIKO, SAITO YOSHIO, FUTAMI AKIRA
Format Patent
LanguageEnglish
Published 31.08.1988
Subjects
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
PROCESSES USING MICROORGANISMS
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINEGAR
WINE
Online AccessGet full text

Cover

More Information
Summary:PURPOSE:To produce the titled fermented milk having a high survival rate of Bifidobacterium longum during its storage, by culturing a mixture of a specific lactic acid bacterium and the Bifidobacterium longum, etc. CONSTITUTION:The objective fermented milk is produced by culturing a mixture of a lactic acid bacterium selected from a group of Lactobacillus casei C-2203, Lactobacillus casei C-2204, Lactobacillus casei C-2205 and Lactobacillus casei C-2254 and Bifidobacterium longum or separately culturing the strains and mixing the cultured products or treated products thereof.
Bibliography:Application Number: JP19870040098