Abstract: The present invention provides a method for detecting microorganisms, comprising an imaging step in which a membrane filter that filters a liquid is attached to a surface of a plate medium and cultured for a predetermined period of time, followed by peeling from the plate medium and fluorescently staining to capture fluorescence images; a learning data generation step of inputting, for each of the plurality of the fluorescence images, microorganism position information indicating the microorganism positions on the fluorescence images to generate, as learning data, the fluorescence images and the microorganism position information; a step of generating a trained model by performing machine learning based on the learning data; and a step of determining the presence or absence of microorganisms using the trained model for the fluorescence images input as an inspection target, and the like.

Abstract: Provided is a beer dispensing device not requiring cleaning by using a disposable flexible tube to form a beer passage, and also provided is a device capable of dispensing foam as well as beer, using a single flexible tube. A beverage dispensing device 1 using a combination of tubes 12 having an elastically portion that is elastically deformable as a passage of a beverage 20 comprises a mechanism 32 configured to set the bore of the flexible portion to a first state having a first cross-sectional area or a second state having a second cross-sectional area smaller than the first cross-sectional area, selectively, and when the bore of the flexible portion is set to the second state, foam is generated from the beverage flowing through the tube.

Abstract: Provided is an immunostimulator that contains ?-glucan derived from yeast cell walls and has a high immunostimulating effect. The immunostimulator contains ?-glucan derived from yeast cell walls and the ?-glucan content is from 25% by mass to 45% by mass.

Abstract: An object of the invention is to provide a low-alcohol beer-taste beverage having a good balance of sourness, bitterness, and sweetness, having a reduced fermented soybeans odor, and exhibiting a refreshing aftertaste. The means of solving the problem is a low-alcohol beer-taste beverage containing more than 50 mg/L and less than 250 mg/L of polyphenols, more than 30 mg/L and less than 170 mg/L of acetic acid, and a component derived from a wort fermented liquid.

Abstract: An object of the present invention is to provide a low-alcohol beer-taste beverage having a beer-like complex taste and barley-like sweetness, having a good balance between sourness and sweetness, and exhibiting a refreshing aftertaste. A means for solving the problem is a low-alcohol beer-taste beverage containing more than 100 mg/L and less than 600 mg/L of proline, and more than 25 mg/L and less than 200 mg/L of acetic acid.

Abstract: Provided is a method for producing a plant-based milk-fermented liquid having reduced bezaldehyde. The method comprising bringing a plant-based milk into contact with a lactic acid bacterium/bacteria including at least one selected from the group consisting of Lactobacillus fermentum, Lactobacillus reuteri, Lactobacillus oris, and Lactobacillus mucosae.

Abstract: Provided is a method for producing a plant-based milk-fermented liquid having reduced plant smell. The method includes bringing a plant-based milk into contact with a lactic acid bacterial strain(s) including at least one selected from the group consisting of the Lactobacillus fermentum CP1299 strain, the Lactobacillus fermentum CP3024 strain, the Lactobacillus reuteri CP3017 strain, and the Lactobacillus reuteri CP3019 strain.

Abstract: An object of the present invention is to provide a low-alcohol beer-taste beverage having a good balance of sourness, bitterness and sweetness, having a beer-like complex taste and robust feeling of drinking, and having a reduced drool odor and a potato odor. The means of solving the problem is a low-alcohol beer-taste beverage containing less than 40 ?g/L of linalool, more than 30 mg/L and less than 170 mg/L of acetic acid, and a component derived from a wort fermented liquid.

Abstract: An object of the invention is to provide a non-alcohol beer-taste beverage excellent in robust feeling of drinking and also excellent in foam quality. The means for solving the problems is a non-alcohol beer-taste beverage containing a wort fermented liquid, having a malt use ratio of 50% or more, a real extract concentration of 6 w/v % or more, and a ratio of bitterness value (BU) to real extract concentration (w/v %) (bitterness value/real extract) of 2.0 to 3.8.

Abstract: A low-alcohol beverage of the present invention is a citrus-savored low-alcohol beverage having an alcohol concentration of 3.0 v/v % or less, the low-alcohol beverage containing 0.1 to 2.5 v/v % gin converted to 100% of alcohol.

Abstract: An object of the invention is to provide a low-alcohol beer-taste beverage having an excellent beer-like flavor at the top, and an enhanced complex taste derived from brewing. The means for solving the problem is a non-alcoholic beer-taste beverage containing an aroma composition containing 0.0475 ppb or more of myrcene, 0.000475 ppb or more of ?-ionone, 5.8125 ppb or more of linalool, 0.7025 ppb or more of citronellol, 0.115 ppb or more of geraniol, and 0.09 ppb or more of ?-eudesmol.

Abstract: This is to provide a composition containing a decomposition product of yeast cell body residue useful as an emulsifier substitute, an emulsion stabilizer substitute or a milk-like substitute, and a method for producing the same, and use thereof. Provided is a composition containing a cell wall lysing enzyme-decomposition product of yeast cell body residue, wherein the decomposition product contains 5% by mass or more of lipid based on a dry mass of the decomposition product.

Abstract: An object of the invention is to provide a method for suppressing sourness and astringency of a low-alcohol beer-taste beverage, and enhancing an alcohol feeling and a complex taste derived from brewing. The means for solving the problems is a low-alcohol beer-taste beverage containing an aroma composition containing: 0.49 ppm or more of ethyl acetate, 0.83 ppm or more of isobutanol, 0.065 ppm or more of isoamyl acetate, and 4.35 ppm or more of isoamyl alcohol.

Abstract: A beverage comprising an unsaturated fatty acid, comprising: 2.5 to 500 ppb of sabinene and/or 5 to 5000 ppb of ?-terpinene. A method of masking a light-deterioration odor in a beverage comprising an unsaturated fatty acid, by blending sabinene and/or ?-terpinene in such an amount that the content of the sabinene and/or ?-terpinene in the beverage are the amounts noted above.

Abstract: The present invention provides packaged beverage containing an edible aqueous solution and a hydrophobic droplet containing a hydrophobic aroma component, wherein the aqueous solution and the hydrophobic droplet are separated, and also provides a method for producing a packaged beverage in which an edible aqueous solution and a hydrophobic droplet containing a hydrophobic aroma component are separated, the method including: packing the aqueous solution in a container main body and subsequently adding a hydrophobic liquid composition containing a hydrophobic aroma component, or packing the hydrophobic liquid composition in the container main body and subsequently adding the aqueous solution, and then sealing the container main body.

Abstract: A replaceable component for a dispense head includes a first pipe disposed to pass through an inside of a dispense head, a pressing portion capable of pressing a valve body of a beverage supply valve in a beverage container, and a sealing member. The sealing member includes a first sealing portion capable of coming in contact with a beverage outlet of the beverage container, and a membrane connected to the first sealing portion and inhibiting a beverage from adhering to the dispense head.

Abstract: Provided is a liquid supply system with which it is possible to perform quality control of a liquid provided by the system.

Abstract: There are provided a liquid supply system and a liquid loss reduction method capable of reducing a liquid loss caused when a liquid storage container is replaced. A liquid supply system (101) that transfers a liquid in a storage container (10) through a supply pipe (30), and dispenses the liquid from a dispensing outlet in a dispensing device (50). The liquid supply system includes a spout prevention unit (110) that is installed in the supply pipe, has a predetermined internal volume, and prevents a pressurized gas from being spouted from the dispensing outlet, a liquid-absence detection device (120) that is installed between the storage container and the spout prevention unit, and detects absence of the liquid in the storage container, and a control device (130) that is electrically connected to the liquid-absence detection device, and gives instructions for closing a flow path in the dispensing device in response to the detection of the absence of the liquid in the storage container.

Abstract: [Problem] To provide a new technology that enables reducibility to be maintained for a prolonged period of time. [Solution] A composition having reducing ability, comprising a substance having reducing ability and a wet ball mill-treated product of yeast cell wall and/or a hydrothermal reaction-treated product of yeast cell wall.

Abstract: A management apparatus MA includes a pressure sensor 12 configured to detect a pressure of a gas cylinder 110 that supplies carbon dioxide gas to a beverage barrel 120 so as to supply the beverage from the beverage barrel 120 to the beverage server 150, and a control unit 20 configured to notify exchange of the gas cylinder 110 based on an output from the pressure sensor 12.