Method for producing fermented food, fermented food, and lactic acid bacteria-containing composition

• Main Authors: Yamamoto, Eri, Tsuchihashi, Hanae, Takeda, Mariko, Ueno, Atsuko, Kawai, Yoshitaka, Saito, Mizue, Ichikawa, Ayumi
• Format: Patent
• Language: English
• Published: 06.02.2024
• 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

The present invention provides a lactic acid bacteria-containing composition comprising a Lactobacillus delbrueckii and a Streptococcus thermophilus.